The effect of adding coconut shell liquid smoke by distillation and redistillation on the chemical, microbiological, and sensory properties of pindang layang fish (Decapterus spp.) during storage

Abstract

Abstract. Himawati E, Riyadi NH, Manuhara GJ. 2018. The effect of adding coconut shell liquid smoke by distillation and redistillation on the chemical, microbiological, and sensory properties of pindang layang fish (Decapterus spp.) during storage. Bioteknologi 15: 84-91. Pemindangan (salted-boiled fish) is one way of processing fish with a combination of treatments between salting and boiling. But pindang layang fish (Decapterus spp.)  only has a shelf life of about 2-4 days which quickly undergoes a process of decay. So we need a preservation technique that can minimize damage to pindang Decapterus spp.. Liquid smoke is a chemical that results from the distillation of smoke from burning biomass and acts as a disinfectant. Phenol, carbonyl, and organic acids in liquid smoke play an important role in fish preservation. Distillation liquid smoke is obtained from the first pyrolysis and has a fairly high content of tar compounds, while redistillation liquid smoke is the second product from the first distillation. The purpose of this study was to determine the effect of adding coconut shell liquid smoke by distillation and redistillation on the chemical properties (moisture content, pH, phenol), microbiological properties (TPC), and sensory properties (color, odor, texture, and overall) of pindang Decapterus spp. during storage. As well as knowing the best concentration of distillation liquid smoke (1%, 2%, 3%) and redistillation (25%, 30%, 35%) in maintaining the quality of pindang Decapterus spp. during storage. The analysis was carried out for 4 periods on 0,2,4,6 days. The experimental design used was a completely randomized design (CRD). The data obtained were analyzed by ANOVA at =5% and continued with the DMRT test if there was a significant difference. The results showed that the chemical characteristics were water content (61-67%), pH (5-7), phenol (0.226-0.566%), while microbiological characteristics (TPC) (1.85.104-3.15.105 Cfu/g). The sensory characteristics (color, odor, texture, and overall) of pindang Decapterus spp. with redistillation liquid smoke treatment were preferable to distillation liquid smoke treatment. In terms of chemical, microbiological, and sensory properties, the treatment of redistillation of liquid smoke was significantly different from that of the distillation of liquid smoke. A review of the chemical and microbiological properties of the 35% redistillation liquid smoke treatment was the best treatment, while from the sensory properties, the 30% redistillation liquid smoke treatment was the most preferred by the panelists compared to other treatments.