Rancang Bangun Pirolisator Liquid Smoke Kesambi dan Aplikasi Liquid Smoke pada Ikan Asap

Aloysius Leki, Mamiek Mardyaningsih, Roymons Jimmy Dimu

Abstract


The study objectives to 1) design and produce liquid smoke-generating device including pyrolysis reactor with simple redestilator; 2) apply liquid smoke kesambi into the fishes on different concentrations; 3) analyse the quality to obtain the best concentration, so that contributes to the increased value-added of fishery products. The study using a Randomized Block Design (RAK) research method on two factors. Factor 1 was the immersion time with five levels (5, 10, 15, 20, 25) minutes and factor 2 was the smoke concentration of kesambi consisting of five levels (0, 5%, 1.0%, 1.5%, 2.0%, 2.5%). Each level performed three repetitions. As resulted,  a simple pyrolysis and re-distillation device able to produce grade 1 liquid smoke which is safe for the processing of fishery products. The best treatment to produce the good smoked fish from "kesambi" liquid smoke on chemical, microbiological and sensory parameters at "kesambi" liquid smoke concentration of 1.5% with immersion time around 15 minutes in a three main components (phenol, carbonyl and acids) simultaneously act as antioxidants and antimicrobials as well as affected to the storage time, color and taste characteristic of the smoked fish products.

 

Keywords: pyrolysator, smoked fish, liquid smoke of kesambi,preservatives.


References


Badan standarisasi Nasional (BSN), 2009, Standarisasi Nasional Indonesia, 2000, Jakarta.

Darmadji, P., 2006, Produksi Biopreservatif Liquid smoke Cangkang Sawit dan Aplikasinya untuk Bidang Pangan, Hasil Perkebunan dan Kehutanan, Laporan Seminar Penggunaan Bahan Alami untuk Pengawetan Ikan. Balai Besar Riset dan Kelautan Perikanan dan ISPIKANI. Jakarta.

Daun, H, !979, Interaction of Wood Component and Foods, Food Technology.

Girard, 1992, Smoking In Technology of Meat [1] Product, Clermont Ferrand, Ellis Horwood, New York.

Maga, J. A. 1998. Smoke in Food Processing. Florida: CRC Press.

Marthen Y.S., 2012, Produk Liquid smoke Kayu Kesambi dan Aplikasinya sebagai Flavouring Daging Se’i, Tesis, Program Studi Teknologi Hasil Perkebunan, Fakultas Teknologi Pertanian, UGM, Yogyakarta

Pszezola, D. E. 1995. Tour highlights production and uses of smoke based flavors Liquid smoke a natural aqueous condensate of wood smoke provides various advantages in addition to flavors and aroma. J Food Tech 1:70-74.

Rahayu, S., Bintaro, P, dan Kusrahayu, 2012, Pengaruh Pemberian Liquid smoke dan Metode Pengemasan terhadap Kualitas dan Tingkat Kesukaan Dendeng Sapi selama Penyimpanan, Jurnal Aplikasi Teknologi Pangan, Vol. I, No. 4

Ruiter, A., 1979. Colours Of Smoke Food, Food Tech, 33 (5) : 54 – 63.

Sanny E., Yefrida., Indrawati dan Refilda, 2013. Pemanfaatan Liquid smoke Tempurung Kelapa Pada Pembuatan Ikan Kering dan Penentuan Kadar Air, Abu Serta Proteinnya.Laboratorium Kimia Lingkungan, Jurusan Kimia FMIPA, Universitas Andalas

Wibowo, 2000, Industri Pengasapan Ikan, Penebar Swadaya, Jakarta.




DOI: https://doi.org/10.25047/jii.v18i3.1238

Refbacks

  • There are currently no refbacks.


Copyright (c) 2019 Jurnal Ilmiah Inovasi

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.