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Potential of Liquid Smoke from Corn Cobs as an Antioxidant Source in Mackerel Preservation

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  • Windi Bukani,
  • Ishak Isa,
  • La Ode Aman,
  • Hendri Iyabu,
  • Erni Mohamad,
  • Wiwin Rewini Kunusa
Windi Bukani
Department of Chemistry Education, Faculty of Mathematics and Natural Sciences, Universitas Negeri Gorontalo,
Ishak Isa
Department of Chemistry Education, Faculty of Mathematics and Natural Sciences, Universitas Negeri Gorontalo,
La Ode Aman
Department of Chemistry Education, Faculty of Mathematics and Natural Sciences, Universitas Negeri Gorontalo,
Hendri Iyabu
Department of Chemistry Education, Faculty of Mathematics and Natural Sciences, Universitas Negeri Gorontalo,
Erni Mohamad
Department of Chemistry Education, Faculty of Mathematics and Natural Sciences, Universitas Negeri Gorontalo,
Wiwin Rewini Kunusa
Department of Chemistry Education, Faculty of Mathematics and Natural Sciences, Universitas Negeri Gorontalo,
Published in : International Journal of Scientific Research and Management (IJSRM) , Vol. 12 No. 09 (2024)

Submission to VIJ 2024-09-15

Keywords

  • Liquid Smoke,
  • Antioxidants,
  • Mackerel,
  • Corn Cobs

Copyright (c) 2024 Windi Bukani, Ishak Isa, La Ode Aman, Hendri Iyabu, Erni Mohamad, Wiwin Rewini Kunusa

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Abstract

This study aims to determine the antioxidant potential contained in liquid smoke using the DPPH method, as well as the effects of the concentration and soaking duration of liquid smoke from corn cobs on phenol content, moisture content, and organoleptic testing. The study first tested the antioxidant activity of liquid smoke from corn cobs by measuring the 50% Inhibition Concentration (IC50) value. Subsequently, liquid smoke was used at various concentrations (0%, 5%, 7%, and 10%) with a 60-minute soaking time, and a 7-day storage period was followed by testing for phenol content, moisture content, and organoleptic properties. Data analysis was performed using SPSS.26 with ANOVA testing. The results showed an IC50 value of 11.642 ppm in the antioxidant test of liquid smoke, indicating its effectiveness in neutralizing free radicals. The addition of liquid smoke to mackerel with different concentration variations affected phenol content, moisture content, and organoleptic properties. The optimal concentration of liquid smoke for use as a fish preservative is 10%

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