Kajian Penggunaan Asap Cair Tempurung Kelapa terhadap Daya Awet Bakso Ikan

Abstract

The study investigated safeties and antibacterial activity of coconut shell liquid smoke and its applications of fishball preservation. The safeties of liquid smoke studied by identification of volatile compounds of liquid smoke by means of Gas Chromatography-Mass Spectroscopy (GC-MS) and determination acute toxicity of liquid smoke. A high number of compounds was detected. They were identified as ketones, carbonyl, acids, furan and pyran derivatives, phenol and derivatives, guaiacol and derivatives, syringol and derivatives, and alkyl aryl ethers. Neither benzo[a]pyrene nor other polycyclic aromatic compounds with carcinogenic properties were found in this liquid smoke. Acute toxicity test of these product assessed by determination of LD50 dose (the dose which causes the death of half the test animals). Results indicated that LD50 dose of this liquid smoke are more than 15.000 mg/kg body weight of mice. The Minimum Inhibitory Concentration (MIC) of liquid smoke against Pseudomonas aeruginosa and Staphylococcus aureus determined using broth or agar dilution methods. Liquid smoke showed antibacterial activities againts P. aeruginosa and S. aureus with MIC value 0,22% and 0,40%, respectively. Applications of 2,5% liquid smoke in fishball at 27–28 0C increased shelflife from 16 to 32 hours, whereas at 4±1 0C until 20 days storage were better accepted, and retarded the decreased of pH and moisture content compared to control. The results indicated that liquid smoke was an effective preservative agent for fishball.