Potential utilization of liquid smoke Pandanus conoideus as a natural preservative of fish during storage

• Main Authors: Dewi, Fransisca Christina, Tuhuteru, Sumiyati, Aladin, Andi, Yani, Setiyawati
• Format: Conference Proceeding
• Language: English
• Subjects: Charcoal; Combustion; Distillation; Fish; Food; Lignocellulose; Organic acids; Oxidation; Phenols; Preservatives; Pyrolysis; Smoke; Spoilage; Volatile compounds
• ISSN: 0094-243X; 1551-7616
• DOI: 10.1063/5.0120215

The content of phenolic compounds and organic acids contained in the liquid smoke of Pandanus conoideus has the potential as a natural preservative of fish. The content of liquid smoke corresponds to gas or volatile compounds during the combustion process or the manufacture of charcoal, whose smoke can be condensed. This study aims to determine the potential of liquid smoke from Pandanus conoideus for food preservation, especially fish. Damage to food, especially fish, is often encountered in everyday life due to microorganisms or the oxidation process. One way to prevent food spoilage is to use liquid smoke. Liquid smoke contains functional compounds (acidic, phenolic, and carbonic compounds) that can act as antioxidants, antibacterials, and antifungals. Liquid smoke is made from the pyrolysis of Pandanus conoideus at a temperature of 300 until 400 °C for 90 until 120 minutes. The resulting liquid smoke then goes through the distillation process to produce grade 1 liquid smoke which can be used as a fish preservative. Grade 1 liquid smoke was diluted and then tested as a fish preservative. The use of liquid smoke as a fish preservative from lignocellulosic materials is safer than fish preservation through direct combustion because of the tar compound.