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All Journal Jurnal Ilmiah Pertanian Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Barus, Surya Danta Alberto
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Agriculture, Biological Sciences & Forestry Social Sciences Other

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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.
Optimizing Coconut Shell Liquid Smoke as A Natural Preservative in Advancing Meatball Production: Optimalisasi Asap Cair Tempurung Kelapa sebagai Pengawet Alami dalam Pengembangan Produksi Bakso Mutamima, Anisa; Sunarno, Sunarno; Purnama, Indra; Alfarisi, Cory Dian; Fadli, Ahmad; Yenti, Silvia Reni; Barus, Surya Danta Alberto
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 8 No. 2 (2024): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/dinamisia.v8i2.18223

Abstract

The Al-Anshar Foundation is an institution currently undertaking various projects and initiatives in the fields of education, social welfare, health, economics, culture, and public health. One of the business units managed by the foundation is the Ikhwan Meatball business, which is currently facing challenges such as limited production and market reach due to the short shelf life of the meatballs produced at room temperature. In this community engagement activity, a team consist of lecturers in the fields of chemical engineering and agriculture, was making efforts to assist the partner in addressing these challenges by equipping them with knowledge and skills to use liquid smoke from coconut shell as a natural preservative in meatball production. The activities included coordination with relevant parties, assistance in liquid smoke production, training on liquid smoke usage, product’s packaging improvement, and monitoring and evaluation. This initiative has yielded positive impacts, including an increase in the partner's skills in producing liquid smoke, a better understanding of the partner regarding the utilization of liquid smoke in meatball production, and an extension of the product's shelf life.
Co-Authors Ahmad Fadli Al'farisi, Cory Dian Alfarisi, Cory Dian Dewi, Wahyu Narulita Mutamima, Anisa Purnama, Indra Silvia Reni Yenti Sunarno Sunarno Trisno, Agung