PRE-DESIGN OF LIQUID SMOKE INDUSTRY: WASTE UTILIZATION OF PALM FRUIT'S EMPTY BUNCHES (ELAEIS GUINEENSIS JACQ.) AS LIQUID SMOKE TO EXTEND THE SHELF LIFE OF TILAPIA FISH (OREOCHROMIS NILOTICUS)

• Main Author: Najmah P. R., Haniifah
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/75082
• Institution: Institut Teknologi Bandung

The palm oil production process produces waste in the form of empty palm fruit bunches as much as 23% of the solid waste and is the largest percentage of waste when compared to the other solid wastes. A buildup waste can result in environmental pollution due to high organic content so that further handling is needed. Empty palm fruit bunches which are rich in lignocellulosic can be used to make liquid smoke, which is a functional product through a pyrolysis process. This study aims to produce grade 1 liquid smoke that meets food grade standards through a purification process and determine the type of empty palm oil bunches also the best concentration to extend the shelf life of fish at cold temperatures. The study was conducted to determine pH, acid content, chemical compounds, phenol levels, and the presence of carcinogenic compounds, namely tar and PAHs in grade 2 liquid smoke from distillation and grade 1 liquid smoke from filtration. The best concentration and type of liquid smoke in extending the shelf life of fish was determined based on the results of water content, protein content, total microbiology, pH, and organoleptic of fish during 8 days of storage at cold temperatures. The results of the analysis show that purification of grade 3 liquid smoke to grade 1 by distillation at a temperature of 110-130? and filtration with activated zeolite and charcoal can remove tar and increase acidity. Differences in the types of empty palm oil bunches as a preservative in their application to fish did not produce significant differences between them. Liquid smoke type from the inner empty palm fruit bunches with a concentration of 4% can maintain the tilapia fish quality at cold temperatures more than with the liquid smoke type from outer empty palm fruit bunches until 6th day of storage.