Application of Coconut Shell Liquid Smoke on Dried Skipjack Tuna (Katsuwonus pelamis) Quality
Fadlianto Botituhe1, Asriani I Laboko2, Erliana Novitasari3, Elisa Winanda3, Ridwan Andiko2, Ida Andriani4, Rahmi H5, Nurhafsah1

1Research Center for Agroindustry, Research Organization for Agriculture and Food, National Research and Innovation Agency, Jl. Raya Puspitek, Tangerang Selatan, Banten, Indonesia.
2Agricultural Products Technology Study Program, Faculty of Agriculture, University of Ichsan Gorontalo. Jl. Drs. Achmad Najamuddin, No. 17. Zip Code 96115, Gorontalo-Indonesia.
3Research Center for Food Technology and Processing, Research Organization for Agriculture and Food, Jl. Jogja-Wonosari km 31,5 Playen, Gunungkidul, Yogyakarta, Indonesia.
4Research Center for Behavioral and Circular Economics, Research Organization for Governance, Economy and Community Welfare, National Research and Innovation Agency, Jl. Jend. Gatot Subroto No.10.1 Kecamatan Mampang Prapatan, Jakarta Selatan, DKI Jakarta, Indonesia.
5Research Center for Horticultural and Estate Crops, Research Organization for Agriculture and Food, National Research and Innovation Agency, Cibinong, Jawa Barat, Indonesia.

Abstract

Abstrack. Liquid smoke is produced from incomplete combustion, contains various compounds with functional properties that can provide aroma, taste, and color. Liquid smoke can be used as a preservative because it contains phenols and acids as anti-bacterial and antioxidant. Application of liquid smoke as a preservative can be done in the drying process using an oven. The purpose of this study was to determine the effect of the use of liquid smoke on the quality and organoleptic of dried skipjack tuna. The use of liquid smoke in the study was 0.5%, 1% and 1.5% consisting of 3 replications. Using a completely randomized design (CRD) and the smallest real test (BNJ). Parameters observed include water content, protein content, ash content and organoleptic test consisting of 25 panellists. The highest water and protein content found in treatment A2 (1% liquid smoke), were 47.7% and 50.71%, respectively. The highest ash content was found in treatment A1 (0.5% liquid smoke) at 4.56%. While the highest overall organoleptic assessment of color, taste, texture and aroma were the dried Skipjack Tuna with 1,5% liquid smoke with a score of 4.4.

Keywords: Ash content, drying, phenol, preservative, protein content

Topic: Food processing, safety and diversification