Kesehatan Ilmiah

Pengaruh Penggunaan Asap Cair Tempurung Kelapa Terhadap Daya Awet Bakso

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Liquid smoke was a mix of wood smoke dispersion in the water that made by condensating the smoke of burning wood.In general, liquid smoke utilizing often combined with many treatment like salting, packing technique and storage temperatur as the effort to produce synergistic effect for the microorganism and rising the shelf life.Meatball was perishable foodstuffs because it contained high protein, high water content, and netral pH.Meatball without preservatives had only maximal one day shelf life at room temperature and two days at cold temperature. Some researchers had reported the utilized of safe preservatife to extended the shelf life of the meatball, such as the used of sodium proprionat, nitrite, benzoate-nitrite, paraben-nitrite and sorbic acid. However some producers tried to prolonged the shelf life of the meatball with various ways, including by using banned chemical materials such as formalin and borax for effectiveness and efficient reasons without considering consumer’s health, but it is no infrequent accurence the producers try to extend the storability of meatballs in various ways by using banned chemicals such as formaldehyde and borax. They said it moreeffective and efficient without considering the consumers healthy. Therefore it needs preserving method to extend the storability of meatballs. This study aimed to know the influence of the use of coconut shell liquid smoke to the storability of meatballs. This is a experimental research. The design af the study was acak lengkap (RAI) factorial, which consist of 2 factors, factor A with 4 treatments and factor B with 5 treatments with 3 repetitions (4x5x3=60) experiments units. This research condicted at Laboratorium Ilmu Teknologi Pangan Jurusan Gizi poltekkes kemenkes Aceh on 10-14 august 2014. The result of researchshows that the concentration of smoke liquid 0% can preserve meatballs just during the treatment process at room temperature. With the result already began slimy appearance, the colors whitish brown or gray, not flavorful meat. With a slightly chewy texture, Liquid smoke concentration of 0,75% & 1.5% can preserve the meatballs just one day at room temperature, with a slightly chewy texture. 2,25% concentration of liquid smoke can preserve the meatballs up to 2 days at room temperature with no sighthings result slimy. The colors are whitish brown or gray, with flavorfull meat and chewy texture. Keywords : Liquid Smoke, Lasting, Meatball.

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: .,

Deskripsi Fisik

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Bahasa

Indonesia

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NONE

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Tipe Media

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Tipe Pembawa

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Edisi

Vol. 7 No. 2

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