POTENSI ASAP CAIR SEBAGAI ANTIOKSIDAN PADA BANDENG PRESTO
ABSTRACT: The objective of
this research was to evaluate the effectiveness of liquified smoke as an antioxidant used for a pressure-cooked
milk fish. Three concentrations of liquified smoke i.e. 2.5%, 5,0% and 7.5%
were used. The fish was pressure-cooked in salt solution, dried, soaked in the
liquified smoke for a certain period of time and finally redried. An
antioxidant activity of liquified smoke was measured by TBA test. The results
indicated that liquified smoke was able to act as an antioxidant on a pressure cooked
milk fish. The antioxidant activity increased with concentration. An
application of liquified smoke at a level of 7,5% may suppress the TBA value of
the smoked pressure-cooked milk fish and retain the quality up to 28 days in a
cold storage.
Key words: smoked
pressure-coooked milk fish, liquified
smoke, antioxidant
Penulis: Sih Yuwanti
Kode Jurnal: jppertaniandd050027
