UTILIZATION PRE-DESIGN OF LIQUID SMOKE INDUSTRY: UTILIZATION OF SAWN WASTE OF PINE, SENGON, AND SURIAN AS LIQUID SMOKE TO EXTEND THE SHELF LIFE OF TILAPIA FISH (OREOCHROMIS NILOTICUS)

• Main Author: Pradianti, Nadin
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/75065
• Institution: Institut Teknologi Bandung

The preservation of fishery products, one of which is tilapia, can use the utilization of liquid smoke from wood commodity waste, namely pine wood, surian wood, and sengon wood. This is caused by the use of liquid smoke, it can inhibit the development of microorganisms in fish with compound components owned by liquid smoke such as phenols, acids, and others. Wood commodities have the potential to be used as raw materials in the manufacture of liquid smoke. Pine, surian and sengon wood have high cellulose content, and low lignin content (low to medium) so they are easy to decompose. The purpose of this study was to determine the phenol, acid, pH, microbial content, and compounds contained in grade 1 and 2 liquid smoke, as well as determine the best concentration and type of liquid smoke to extend the shelf life of fishery products based on moisture content, protein content, organoleptic value, and microbial growth. It can be concluded that the results of research on tilapia using liquid smoke had a significant effect (?=0.05) on pH, moisture content, and organoleptic, while the protein and total microbial content tests were not significantly different. The treatment of liquid smoke storage in fish in cold temperatures can maintain fish until the 6th day, with the best type and concentration of liquid smoke in preserving fish, namely 2% surian wood liquid smoke.