Efektifitas E-Solid (Asap Cair Tandan Kosong Kelapa Sawit) Dengan Metode Pirolisis Variasi Redestilasi Sebagai Inovasi Pengawet Ikan Hasil Tangkap Anti Karsinogenik
Main Article Content
Abstract
Oil palm is a mainstay commodity of Indonesia which develop rapidly. The Increasing production of oil palm causes an increase in the volume of waste. Oil Palm Empty Bunches (OPEFB) is the main waste from the palm oil industry process. It is known that from 1 ton of coconut, it produces 23% or 230 kg of OPEFB. The uilization of OPEFBs has been limited to burnt so that it creates environmental problems. On the other hand, Indonesia is a maritime country with an area of about 5.8 million km2 of water, so that Indonesia has the potential of both marine and fresh fisheries. However, the process of managing fish is not good causes fish to rot quickly and not be eaten because fish is a food that quickly undergoes a process of decay (perishable food), this is due to several things such as high protein content. Therefore, we need a solution that is able to solve the problem. This study aims to utilize oil palm empty fruit bunches waste into an anti- carcinogenic preservative fish product as an effort by Indonesia towards a food self-sufficiency country. E-SOLID is liquid smoke made using the pyrolysis and redestillation method. The advantage of this product is the use of a redestillation process that produces liquid carcinogenic fumes by separating harmful substances based on their boiling points, so that the quality of liquid smoke is high. This liquid smoke has the ability to preserve milkfish because smoke distillate contains more than 400 components and has a function as a barrier to bacterial development and is quite safe as a natural preservative. This product has also been tested on milkfish with concentrations of 7.5% and 10% with the results of the number of batteries of 8,300 and 5,250 from the threshold of 100,000.
Article Details
References
Anwar, K. 2008. Optimasi Suhu dan Konsentrasi Sodium Bisulfit (NaHSO3) Pada Proses Pembuatan Sodium Ligno sulfonat Berbasis Tandan Kosong Kelapa Sawit (TTKS). Skripsi. Fakultas Teknologi Pertanian Institut Pertanian Bogor, Bogor. 87 hal.
Ardhi D. 2009. Teliti Pemanfaatan Limbah sebagai Bahan Baku Asap Cair Ikan. Arif, F. S. 2012. Tinjauan Fungsi Fisik Aplikasi Tandan Kosong Kelapa Sawit. Badan Pusat Statistik Kota Semarang. 2016.
Budijanto, S., Hasbullah, R, Prabawati, S., Setyadjit, Sukarno dan Zuraida, I. 2008. Identifikasi dan Uji Keamanan Asap Cair Tempurung Kelapa Untuk Produk Pangan. J.Pascapanen. 5(1) :32-40
Chen, B.H., Wang, C.Y. and Chiu, C.P., 1996, Evaluation of Analysis of Polycyclic Aromatic Hydrocarbons in Meat Products by Liquid Chromatography, Agric. Food Chem.45 (4).
Darmadji P. 2002. Optimasi Pemurnian Asap Cair dengan Metoda Redistilasi. Jurnal Teknologi dan Industri Pangan. 8(3).
Dickerson, T. dan J. Soria. 2013. Catalytic Fast Pyrolysis: A Review. Energies. 6: 514-538.
Dinas Kelautan dan Perikanan Provinsi Jawa Tengah. 2015. Direktorat Jendral Perkebunan pada tahun. 2017.
Ginayati, L., Faisal, M., Suhendrayatna. 2015. Pemanfaatan Asap Cair dari Pirolisis Cangkang Kelapa Sawit sebagai Pengawet Alami Tahu. Jurnal Teknik Kimia USU. 4 (3): 7-11.
Hafiludin. 2015. Analisis Kandungan Gizi Pada Ikan Bandeng Yang Berasal Dari Habitat Yang Berbeda. Jurnal Kelautan. 8 (1) : 37-48.
Halim M, Darmadji P, dan Indrati R. 2006. Aktivitas biopreservatif asap cair cangkang sawit dalam menghambat bakteri patogen dan pembusuk. Jurnal Agrosains 19(1): 67-79.
Herwati, E., Prarudianto, A., Saloko, S. 2017. Pengaruh Konsentrasi Bubuk Asap Cair Tempurung Kelapa (Cocos Nucifera Linn) dan Lama Penyimpanan terhadap Kualitas Bandeng Presto Asap. Jurnal Ilmiah Rekayasa Pertanian dan Biosistem. 5(1) : 348-359.
Kristinsson, HG., Danyali N., Ua-Angkoon S. 2007. “Effect of Filtered wood smoke treatment on chemical and microbial changes in mahi mahi fillets”. J Food Sci. 72:16-24.
Kerr M, Lawicki P, Aguirre S, Rayner. 2002. Effect of storage conditions on histamine formation in fresh and canned tuna. State Chemitry Laboratory, Werrbee. Victorian Government Departement of Human Services.
Margono. 2000. Metodologi Penelitian Pendidikan. Jakarta : Rineka Cipta.
Pszczola, D. E. 1995. Tour higlights production and uses of smoke base flavors. Food tech. 49 (1)
: 70-74.
Rasydta, H., Sunarto, W., & Haryani, S. (2015). Penggunaan Asap Cair Tempurung Kelapa Dalam Pengawetan Ikan Bandeng. Indonesian Journal of Chemical Science.
Rayhor K, Bouchilky T, Tantaoei E., Sendide K. And Remmal A. 2003. The Mecanism of bactericidal action or oregano and clove essential oils and of their phenolic major.
Silva, NCC and Junior, F. 2010. Biologycal Properties of Medicinal Plants a review of their antimicrobial activity. Journal JVATTD. 16 (3) 403-413.
Soldera, S., N. Sebastianut to and R. Bortolomeazzi. 2010. Composition of phenolic compounds and antioxidant activity of commercial aqueous smoke flavorings. J Agric Food Chem 56: 2727–2734.
Susanti, L. 2006. Perbedaan Penggunaan Jenis Kulit Pisang Terhadap Kualitas Nata.Semarang.
Universitas Negeri Semarang. Semarang.
Swastawati F, Cahyono B, Wijayanti I. 2018. Perubahan Karakteristik Kualitas Ikan Tongkol (Euthynnus affinis) Dengan Metode Pengasapan Tradisional Dan Penerapan Asap Cair. Jurnal Info. 19(2). ISSN: 0852-1816.
Winarno F.G. 2008. Kimia Pangan dan Gizi. Jakarta: Gramedia Pustaka Utama.
Zuraida, I., Sukarno, dan Budijanto, S. (2011). Antibacterial activity of coconut shell liquid smoke (CS-LS) and its appplication on fish ball preservation. International Food Research Journal. 18 :405-410