Edible Coating Combining Liquid Smoke from Oil Palm Empty Fruit Bunches and Turmeric Extract to Prolong the Shelf Life of Mackerel
This research aimed to evaluate the use of edible coating from a combination of liquid smoke and turmeric extract as a preservative for mackerel at room temperature. Liquid smoke was obtained from the pyrolysis of oil palm empty fruit bunches (OPEFB) at a temperature of 380 °C and purified by distil...
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MDPI AG
2025-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/1/139 |
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| author | Muhammad Faisal Asri Gani Murna Muzaifa M. Bagas Heriansyah Hera Desvita Suraiya Kamaruzzaman Ahmad Sauqi Daru Ardiansa |
| author_facet | Muhammad Faisal Asri Gani Murna Muzaifa M. Bagas Heriansyah Hera Desvita Suraiya Kamaruzzaman Ahmad Sauqi Daru Ardiansa |
| author_sort | Muhammad Faisal |
| collection | DOAJ |
| description | This research aimed to evaluate the use of edible coating from a combination of liquid smoke and turmeric extract as a preservative for mackerel at room temperature. Liquid smoke was obtained from the pyrolysis of oil palm empty fruit bunches (OPEFB) at a temperature of 380 °C and purified by distillation at 190 °C. Liquid smoke with a concentration of 3% was combined with turmeric extract at a ratio of 2, 4, 6, and 8 g/L (CLS 2:1, CLS 4:1, CLS 6:1 and CLS 8:1). TVB-N testing showed that the mixture of liquid smoke and turmeric at a ratio of CLS 6: 1 and CLS 8: 1 maintains the freshness of fish for 48 h. Meanwhile, organoleptic testing reports that the best mixture was CLS 8:1. The number of colonies in the CLS 2:1, CLS 4:1, CLS 6:1, and CLS 8:1 mixtures were 4.92, 4.92, 4.16, and 4 × 10⁵ colonies/g after 44 h of soaking. The MPN test result at 48 h of soaking is 1.1 × 10<sup>3</sup> MPN/g. Generally, mackerel preserved with a mixture of turmeric extract and liquid smoke with a ratio of 8:1 can be consumed up to a shelf life of 48 h at room temperature storage. |
| format | Article |
| id | doaj-art-c84382dc0a904d7994baaf5ba232c7b5 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-c84382dc0a904d7994baaf5ba232c7b52025-01-10T13:17:54ZengMDPI AGFoods2304-81582025-01-0114113910.3390/foods14010139Edible Coating Combining Liquid Smoke from Oil Palm Empty Fruit Bunches and Turmeric Extract to Prolong the Shelf Life of MackerelMuhammad Faisal0Asri Gani1Murna Muzaifa2M. Bagas Heriansyah3Hera Desvita4Suraiya Kamaruzzaman5Ahmad Sauqi6Daru Ardiansa7Department of Chemical Engineering, Faculty of Engineering, Universitas Syiah Kuala, Banda Aceh 23111, IndonesiaDepartment of Chemical Engineering, Faculty of Engineering, Universitas Syiah Kuala, Banda Aceh 23111, IndonesiaDepartment of Agriculture Product Technology, Faculty of Agriculture, Universitas Syiah Kuala, Banda Aceh 23111, IndonesiaDepartment of Agriculture Product Technology, Faculty of Agriculture, Universitas Syiah Kuala, Banda Aceh 23111, IndonesiaResearch Center for Chemistry, National Research and Innovation Agency, B.J. Habibie Science and Techno Park, Serpong, South Tangerang 15314, IndonesiaDepartment of Chemical Engineering, Faculty of Engineering, Universitas Syiah Kuala, Banda Aceh 23111, IndonesiaDepartment of Chemical Engineering, Faculty of Engineering, Universitas Syiah Kuala, Banda Aceh 23111, IndonesiaDepartment of Chemical Engineering, Faculty of Engineering, Universitas Syiah Kuala, Banda Aceh 23111, IndonesiaThis research aimed to evaluate the use of edible coating from a combination of liquid smoke and turmeric extract as a preservative for mackerel at room temperature. Liquid smoke was obtained from the pyrolysis of oil palm empty fruit bunches (OPEFB) at a temperature of 380 °C and purified by distillation at 190 °C. Liquid smoke with a concentration of 3% was combined with turmeric extract at a ratio of 2, 4, 6, and 8 g/L (CLS 2:1, CLS 4:1, CLS 6:1 and CLS 8:1). TVB-N testing showed that the mixture of liquid smoke and turmeric at a ratio of CLS 6: 1 and CLS 8: 1 maintains the freshness of fish for 48 h. Meanwhile, organoleptic testing reports that the best mixture was CLS 8:1. The number of colonies in the CLS 2:1, CLS 4:1, CLS 6:1, and CLS 8:1 mixtures were 4.92, 4.92, 4.16, and 4 × 10⁵ colonies/g after 44 h of soaking. The MPN test result at 48 h of soaking is 1.1 × 10<sup>3</sup> MPN/g. Generally, mackerel preserved with a mixture of turmeric extract and liquid smoke with a ratio of 8:1 can be consumed up to a shelf life of 48 h at room temperature storage.https://www.mdpi.com/2304-8158/14/1/139OPEFBliquid smoketurmericTVB-NTPCMPN |
| spellingShingle | Muhammad Faisal Asri Gani Murna Muzaifa M. Bagas Heriansyah Hera Desvita Suraiya Kamaruzzaman Ahmad Sauqi Daru Ardiansa Edible Coating Combining Liquid Smoke from Oil Palm Empty Fruit Bunches and Turmeric Extract to Prolong the Shelf Life of Mackerel Foods OPEFB liquid smoke turmeric TVB-N TPC MPN |
| title | Edible Coating Combining Liquid Smoke from Oil Palm Empty Fruit Bunches and Turmeric Extract to Prolong the Shelf Life of Mackerel |
| title_full | Edible Coating Combining Liquid Smoke from Oil Palm Empty Fruit Bunches and Turmeric Extract to Prolong the Shelf Life of Mackerel |
| title_fullStr | Edible Coating Combining Liquid Smoke from Oil Palm Empty Fruit Bunches and Turmeric Extract to Prolong the Shelf Life of Mackerel |
| title_full_unstemmed | Edible Coating Combining Liquid Smoke from Oil Palm Empty Fruit Bunches and Turmeric Extract to Prolong the Shelf Life of Mackerel |
| title_short | Edible Coating Combining Liquid Smoke from Oil Palm Empty Fruit Bunches and Turmeric Extract to Prolong the Shelf Life of Mackerel |
| title_sort | edible coating combining liquid smoke from oil palm empty fruit bunches and turmeric extract to prolong the shelf life of mackerel |
| topic | OPEFB liquid smoke turmeric TVB-N TPC MPN |
| url | https://www.mdpi.com/2304-8158/14/1/139 |
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