<![CDATA[This study aims to: 1) determine the effect of the concentration of coconut shell liquid smoke on the shelf life of fish balls, 2) determine the effect of storage time for fish balls on the durability of fish balls. The method used in this research is an experimental method with a completely randomized design (CRD) with a factorial pattern, each with 4 replications, so that the total treatment is 100 units. The independent variables in this study were the concentration of coconut shell liquid smoke which consisted of: control, liquid smoke 1.33%, 2%, 2.67%, 3.33% and the storage time of fish balls consisting of: control, 1 day, 2 days, 3 days, 4 days and the dependent variables in this study were phenol levels, pH, number of bacterial colonies and panelists' assessment. Data were analyzed by SPSS. The results showed that (1) the concentration of liquid smoke did not have a significant effect on phenol levels, pH, number of colonies, color, and texture of fish balls, (2) storage time had a significant effect on phenol levels, pH, number of bacterial colonies, color , aroma and taste of fish balls, (3) the results of organoleptic test research, assessment of color "grayish white", assessment of aroma "very like" concentration of 3.33%, assessment of texture "smooth", assessment of taste "very good" at concentration 2% is the dominant percentage chosen by 15 semi-trained panelists, (4) control fish balls and fish balls with a liquid smoke concentration of 1.33% only last for 1 day, fish balls with a liquid smoke concentration of 2% preserves until day 2, fish balls with a liquid smoke concentration of 2% Liquid smoke concentration of 2.67% preserves until day 3, fish balls with concentration of 3.33% liquid smoke lasts up to day 4. ABSTRAKPenetilian ini bertujuan untuk: 1) mengetahui pengaruh konsentrasi asap cair tempurung kelap terhadap daya awet bakso ikan, 2) mengetahui pengaruh lama penyimpanan bakso ikan terhadap daya awet bakso ikan. Metode yang digunakan dalam penelitian ini adalah metode eksperimen dengan desain penelitian Rancangan Acak Lengkap (RAL) dengan pola faktorial, masing-masing 4 kali ulangan, sehingga keseluruhan perlakuan 100 unit. Variabel bebas dalam penelitian ini adalah konsentrasi asap cair tempurung kelapa yang terdiri dari: kontrol, asap cair 1,33%, 2%, 2,67%, 3,33% dan lama penyimpanan bakso ikan yang terdiri atas: kontrol, 1 hari, 2 hari, 3 hari, 4 hari serta variabel terikat dalam penelitian ini yaitu kadar fenol, pH, jumlah koloni bakteri serta penilaian panelis. Data dianalisis dengan SPSS. Hasil penelitian menunjukkan bahwa (1) konsentrasi asap cair tidak memberikan pengaruh yang signifikan terhadap kadar fenol, pH, jumlah koloni, warna, dan tekstur bakso ikan, (2) lama simpan memberikan pengaruh signifikan terhadap kadar fenol, pH, jumlah koloni bakteri, warna, aroma dan rasa bakso ikan, (3) hasil penelitin uji organoleptik, penilaian warna “putih keabu-abuan”, penilaian aroma “sangat suka” konsentrasi 3,33%, penilaian tekstur “halus”, penilaian rasa “sangat enak” pada konsentrasi 2% adalah persentase dominan yang diilih oleh 15 panelis semi terlatih, (4) bakso ikan kontrol dan bakso ikan konsentrasi asap cair 1,33% hanya bertahan selama 1 hari, bakso ikan konsentrasi asap cair 2% mengawetkan sampai hari ke 2, bakso ikan konsentrasi asap cair 2,67% mengawetkan sampai hari ke 3, bakso ikan konsentrasi asap cair 3,33% bertahan sampai hari ke 4.]]>
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