LIQUID SMOKE INDUSTRY PRE-DESIGN: PRODUCT DIVERSIFICATION FROM BIOREFINERY EMPTY PALM OIL BUNCHES (ELAEIS GUINEENSIS JACQ.) AS FOOD PRESERVATIVE

• Main Author: Qurrotu'aini, Qonita
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/75430
• Institution: Institut Teknologi Bandung

Coffee is one of the plantation commodities with 786,191 tons productivity in 2021, and wasted 48% of its production as cherry skin. However, coffee cherry skin has organic content that can be refined into liquid smoke to preserve fishery products. This research is aimed to determine the best concentration and preservation ability of liquid smoke for tilapia. The arabica coffee was originally from Bogor, Ciamis, Cianjur, Kuningan, Sumedang, and Tasikmalaya. Grade III liquid smoke was obtained from the pyrolysis of coffee skin. Grade III was distilled to obtain Grade II. Grade II was filtered using charcoal and activated zeolite to get grade I. Concentrations of 5% and 6% grade I liquid smoke were then used for soaking tilapia. Grade I liquid smoke has a pH of 3.9, an acid content of 4.5%, and a phenolic content of 0.83%. Grade 2 liquid smoke has a pH of 4.23, 2.1% acid content, and 0.53% phenol content. The organic ingredients contained are ethylic acid, cresol, guaiacol, and methyl phenol. Liquid smoke with a concentration of 6% can increase the storage of tilapia for up to 6 days with a better appearance and smell.