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Analysis of Thiobarbituric acid and Benzo(α)Pyrene Value of Smoked Nile Tilapia (Oreochromis niloticus) Using Different Liquid Smokes | Karya Tulis Ilmiah

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Analysis of Thiobarbituric acid and Benzo(?)Pyrene Value of Smoked Nile
Tilapia (Oreochromis niloticus) Using Different Liquid Smokes
(TULISAN INI SUDAH MENDAPATKAN IZIN DARI PENULIS/THIS TEXT IS GET PERMISSION FROM THE
AUTHOR)Analysis of Thiobarbituric acid and Benzo(?)Pyrene Value of Smoked Nile Tilapia (Oreochromis niloticus) Using
Different Liquid SmokesDwi Apriliani Ags, Fronthea Swastawati and Titi Surti Faculty of Fisheries and Marine
SciencesDiponegoro University ABSTRACTThe purpose of this research was to find the different influence of corn cob (LSA) and
coconut shells (LSB) liquid smokes to the changing of thiobarbituric acid (TBA) value, benzo(?)pyrene (BP), organoleptic of the
smoked nile tilapia during storage. The result indicated that the smoked nile tilapia which used liquid smoke corn cob had higher
organoleptic value than using coconut shells. The result of organoleptic 8.60 (LSAH0), 8.24 (LSBH0), 8.02 (LSAH5), 7.88
(LSBH5), 4.91 (LSAH10), 4.56 (LSBH10) and were rejected on 10 days storage. The smoked nile Tilapia which was processed
using liquid smoke of corn cob (LSA) and vacuum packed had higher organoleptic value than those which were processed by liquid
smoke of coconut shells (LSB) along the storage. The different of liquid smoked gave very significant effect to TBA value (P

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