CD Tugas Akhir
Pemanfaatan Asap Cair Dari Limbah Tempurung Kelapa Sebagai Pengawet Alami Bakso Ikan Patin
ABSTRACT
Liquid smoke is a condensed liquid derived from heating biomass without oxygen. The objective of this research was to compare the characteristics of the obtained liquid smoke with the quality standard of liquid smoke according to SNI 8985-2021, study the effect of different concentrations of liquid smoke on the preservation time of the product, and apply liquid smoke as a preservative in catfish meatballs. The raw material used in this research was 3 kg of dried coconut shells. The production of liquid smoke was carried out in several stages, namely pyrolysis, distillation (purification), and finally filtration. The yield of liquid smoke was calculated and its characteristics were tested. The yield obtained was 13.33% from 3 kg of coconut shells, with a pH value of 2.86, density of 1.058 g/mL, and total titratable acid of 3.95%. The liquid smoke would then be utilized as a preservative in patin fish meatballs, with variations in concentration 3%, 5%, and 7% of liquid smoke to 200 grams of patin fish meatballs. The tests conducted on the meatballs included organoleptic testing and total bacterial colony testing. In the organoleptic test, the addition of liquid smoke did not significantly affect the color and texture of the patin fish meatballs. However, as the amount of liquid smoke used in the patin fish meatballs increased, the aroma became more acidic. The best concentration obtained for catfish meatballs was 7% of liquid smoke, with a preservation time of 1 day and a bacterial colony count of 2.35 x 106 colonies/g.
Keywords : Bacterial testing, Coconut shell, Liquid smoke, Pyrolysis, Patin fish meatballs
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