Pengaruh Enkapsulasi Asap Cair Kulit Buah Kakao (Theobroma Cacao L.) terhadap Umur Simpan Daging Ikan Mas (Cyprinus Carpio L.)

Abstract

The high nutritional content of carp can cause microorganism activity which results in spoilage and decreased storability. Preservative liquid smoke cocoa peel encapsulated maltodextrin reduce the activity of microorganisms and protect liquid smoke from being easily damaged. This study aims to determine the characteristics of the liquid smoke of cocoa peel and to determine the effect of the encapsulation on the storability of carp flesh. Phase I research aims to obtain liquid smoke cocoa peel encapsulated maltodextrin best from three formulation (F1= 10%:0% , F2= 9.5%:0.5% , F3= 8.5%:1.5% ). Phase II begins with filleting carp flesh then soaked into the liquid smoke cocoa peel maltodextrin encapsulated concentration 1%, roasted at 100 ° C 3 hours saved 0 days, 2 days, 4 days and 6 days later analyzed water content, pH test, total plate count (TPC), total phenol and organoleptic. The research this use positive control as a comparison, that is traditional smoked carp meat. Formulation F2 (9.5%:0.5%) liquid smoke peel cocoa encapsulated maltodextrin with pH value 5.76; total acid 0.036%; and antioxidant 38.86 (mg/mL) be the best. Phase II research resulted the reduction water content while the pH, TPC and total phenol values increased During storage . The value of the water content of the positive control was lower, while the values of pH, TPC and total phenol were the highest compared to all treatment during storage. While the organoleptic value liquid smoked carp cocoa peel encapsulated maltodextrin experience drop during storage