Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Jurnal Ilmiah Pertanian
Trisno, Agung
Unknown Affiliation
Agriculture, Biological Sciences & Forestry

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Physicochemical characterization of coconut shell liquid smoke and its potential as a natural preservative for fish balls Mutamima, Anisa; Sunarno, Sunarno; Al'farisi, Cory Dian; Dewi, Wahyu Narulita; Trisno, Agung; Barus, Surya Danta Alberto
Jurnal Ilmiah Pertanian Vol. 22 No. 1 (2025): Jurnal Ilmiah Pertanian
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/jip.v22i1.23850

Abstract

Synthetic preservatives in food products pose potential health risks and environmental concerns, leading to an increasing demand for natural alternatives. This study evaluates the physicochemical properties of liquid smoke derived from coconut shells and its potential as a natural preservative for fish balls. The production of liquid smoke involved torrefaction at 250°C, followed by purification through distillation and adsorption with activated carbon. The liquid smoke was characterized by a pH of 2.86, a density of 1.058 g/mL, and a total titratable acidity of 8.95%, meeting the Indonesian National Standard for Crude Lignocellulose Liquid Smoke (SNI 8985:2021). GC-MS analysis revealed that acetic acid (80.87%) and phenol (8.90%) were the predominant compounds, contributing to its antimicrobial properties. The efficacy of liquid smoke as a preservative was tested on fish balls at concentrations of 3%, 5%, and 7%. The best preservation effect was observed at 7% concentration, which resulted in the lowest total plate count (2.35 × 10⁶ CFU/g) after one day of storage at room temperature. These findings suggest that coconut shell-derived liquid smoke exhibits promising physicochemical characteristics and antimicrobial properties, making it a potential natural alternative to synthetic preservatives for food preservation.
Co-Authors Al'farisi, Cory Dian Barus, Surya Danta Alberto Dewi, Wahyu Narulita Mutamima, Anisa Sunarno Sunarno