| dc.description.abstract | In this research, the pyrolysis process by flowing nitrogen gas with
flow rate of 10 ml/sec, so that the conditioned air environment controlled and free
air pyrolysis to produce liquid smoke to be used as preservatives in fish. Liquid
smoke is characterized by means of Gas Chromatography Mass Spectra (GC-MS)
to see its constituent compounds and Fourier Transformed Infra-Red (FT-IR) to
see the functional groups, and then compared the results between the two methods
of pyrolysis, to obtain the liquid smoke carried distilled grade 2 will be applied as
a preservative African catfish (Clariasgariepinus) with a shelf life of 5, 10, 15, 20,
25 days and analyzed the nutritional value of fish during storage of the water
content, protein content, fat content, ash content. Gas Chromatography Mass
Spectra of inferential pyrolysis temperature of 900°C at a controlled air pyrolysis
showed the highest phenol compound in the percentage area of 22.28% with a
retention time of 8.637, at 700 ° C shows the highest percentage of acetic acid
2:10 area with a retention time of 8.104%, while the pyrolysis the highest phenol-
free air in the percentage area of 35.09% with a retention time of 7.461 looks at
500°C pyrolysis temperature, acetic acid is the highest in the percentage area of
78.26% with a retention time of 20.309 pyrolysis at a temperature of 900°C. This
indicates that the temperature and pressure affect the composition of the chemical
compounds produced liquid smoke. To determine the effectiveness of liquid
smoke as a preservative fish tested in microbial spoilage microbes' fish with
Kyrbi-Bauer method results can be summarized in the liquid smoke-free air is
more effectively used as preservatives in fish because of the higher content of
phenol and acetate acid which acts as antimicrobial compounds. For the
organoleptic test on fish within the prescribed period, the fish preserved with
liquid smoke-free air is more durable. | en_US |
