Edible Coating Combining Liquid Smoke from Oil Palm Empty Fruit Bunches and Turmeric Extract to Prolong the Shelf Life of Mackerel
Muhammad Faisal,
Asri Gani,
Murna Muzaifa,
M. Bagas Heriansyah,
Hera Desvita,
Suraiya Kamaruzzaman,
Ahmad Sauqi,
Daru Ardiansa
Affiliations
Muhammad Faisal
Department of Chemical Engineering, Faculty of Engineering, Universitas Syiah Kuala, Banda Aceh 23111, Indonesia
Asri Gani
Department of Chemical Engineering, Faculty of Engineering, Universitas Syiah Kuala, Banda Aceh 23111, Indonesia
Murna Muzaifa
Department of Agriculture Product Technology, Faculty of Agriculture, Universitas Syiah Kuala, Banda Aceh 23111, Indonesia
M. Bagas Heriansyah
Department of Agriculture Product Technology, Faculty of Agriculture, Universitas Syiah Kuala, Banda Aceh 23111, Indonesia
Hera Desvita
Research Center for Chemistry, National Research and Innovation Agency, B.J. Habibie Science and Techno Park, Serpong, South Tangerang 15314, Indonesia
Suraiya Kamaruzzaman
Department of Chemical Engineering, Faculty of Engineering, Universitas Syiah Kuala, Banda Aceh 23111, Indonesia
Ahmad Sauqi
Department of Chemical Engineering, Faculty of Engineering, Universitas Syiah Kuala, Banda Aceh 23111, Indonesia
Daru Ardiansa
Department of Chemical Engineering, Faculty of Engineering, Universitas Syiah Kuala, Banda Aceh 23111, Indonesia
This research aimed to evaluate the use of edible coating from a combination of liquid smoke and turmeric extract as a preservative for mackerel at room temperature. Liquid smoke was obtained from the pyrolysis of oil palm empty fruit bunches (OPEFB) at a temperature of 380 °C and purified by distillation at 190 °C. Liquid smoke with a concentration of 3% was combined with turmeric extract at a ratio of 2, 4, 6, and 8 g/L (CLS 2:1, CLS 4:1, CLS 6:1 and CLS 8:1). TVB-N testing showed that the mixture of liquid smoke and turmeric at a ratio of CLS 6: 1 and CLS 8: 1 maintains the freshness of fish for 48 h. Meanwhile, organoleptic testing reports that the best mixture was CLS 8:1. The number of colonies in the CLS 2:1, CLS 4:1, CLS 6:1, and CLS 8:1 mixtures were 4.92, 4.92, 4.16, and 4 × 10⁵ colonies/g after 44 h of soaking. The MPN test result at 48 h of soaking is 1.1 × 103 MPN/g. Generally, mackerel preserved with a mixture of turmeric extract and liquid smoke with a ratio of 8:1 can be consumed up to a shelf life of 48 h at room temperature storage.
