Analysis of Thiobarbituric acid Value and Benzo(α)Pyrene of Smoked Tilapia (Oreochromis niloticus) Using Corn Cob and Coconut Shells Liquid Smokes

Abstract

Corn cob and coconut shells are agriculture waste that could be found easily and it has potential to be processed as liquid smoke and can be applied to Tilapia. The aim of this research is to find the different influence of corn cob and coconut shells liquid smoke to the changing of thiobarbituric acid (TBA) value, benzo(α)pyrene, and organoleptic of the smoked tilapia during storage. The result showed that the smoked tilapia which use liquid smoke corn cob has higher organoleptic value than using coconut shells. The different of liquid smoke gives very significant effect to TBA value (P<0.01). The result on PAH of smoked tilapia using corn cob and coconut shells liquid smoke showed that there was no benzo(α)pyrene detected.