TEKNOLOGI ASAP CAIR TERHADAP KUALITAS IKAN SEGAR SELAMA PENYIMPANAN

Abstract

During this time many fishermen who complain of fresh fishing process damaged when shipping fish
to some places. Fishermen need the technology of fresh fish. The technology that can be applied is
the provision of liquid smoke because it contains a substance that acts as an antioxidant that is
phenol. The purpose of this study was to obtain the concentration of liquid smoke and the quality of
storage time. This research used experimental method with variable change which is used to
concentrate (%) of liquid smoke = 0, 2, 4, 6, 8 and duration of storage (hour) fish dipped in liquid
smoke = 0, 12, 24, 36, 48 In this research, the pyrolysis process in the coconut shell to the
redestilation process and through the filtration column to get the grade 1 liquid smoke. The treatment
on fresh fish is done by the liquid smoke concentration variable and the length of time the fresh fish
storage has been dipped in the liquid smoke different. The results of this study were fresh fish quality
of liquid smoke at 2%, 4%, 6% and 8% optimum concentrations at storage time of 12 hours, 12 hours,
0 hours and 0 hours at phenol and pH value of 3,04% and 1.97.