M. Faisal, Asri Gani, Husni
Oil palm kernel shell is a waste product of palm oil manufacturing and contains significant amounts of several chemical compounds including cellulose, hemicelluloses, and lignin. Pyrolysis of these compounds results in good quality liquid smoke. The aim of this research was to utilize this liquid smoke to preserve mackerel. The liquid smoke in this research was obtained by pyrolyzing oil palm kernel shell at temperatures ranging from 300–380°C. The resulting liquid smoke was then distilled at 200°C, and its chemical composition was analyzed using gas chromatography–mass spectrometry. The liquid smoke was then used to preserve mackerel at a variety of concentrations, including 0.5%, 1%, 2%, and 3%. The efficacy of preserving the mackerel using liquid smoke was assessed through TVB (total volatile base) analysis and organoleptic testing. TVB testing showed that mackerel remained fresh for up to 64 hours after being treated with 2% and 3% liquid smoke at a pyrolysis temperature of 380°C, with TVB values of 26.733 mgN and 24.974 mgN, respectively. The organoleptic testing showed that at a liquid smoke concentration of 3% and a pyrolysis temperature of 380°C, mackerel can remain fresh for up to 48 hours, with acceptable color and texture, and is suitable for consumption. Meanwhile, the non-preserved (control) mackerel had already deteriorated within 24 hours in terms of color, texture, and smell. © RASĀYAN. All rights reserved.
Department of Chemical Engineering, Syiah Kuala University, Banda Aceh, 23111, Indonesia; Department of Agro Technology, Syiah Kuala University, Banda Aceh, 23111, Indonesia
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