Antimicrobial Activity of Microencapsulation Liquid Smoke on Tilapia [Oreochromis Niloticus (Linnaeus, 1758)] Meat for Preservatives in Cold Storage (± 5 C°)

Abstract

Tilapia [Oreochromis niloticus (Linnaeus, 1758)] is the fresh fish, it generally classified as perishable food. One way to avoid meat quality degradation are cold storage and the addition of bioactive compound in liquid smoke microcapsules. The purpose of this study was to find the effectiveness of adding liquid smoke microcapsulation ratio and to determine the ability of microencapsulated bioactive coconut shell compounds to maintain the tilapia meat quality during cold storage. The preliminary research, adding dextrin 3% in smoke liquid coconut shell get total phenol 0,98% and pH content 4,83. The main research, it applies microencapsulated liquid smoke coconut shell on meat tilapia 0%, 1%, and 1.5% during cold storage and phase 0 d, 3 d, 6 d, 9 d of observation. The test parameters were Total Volatile Base Nitogen (TVBN), Total Plate Count (TPC), pH and Sensory evaluation. The results of the first study were adding dextrin 3% can assist in maintaining phenol content values on 0.98% and pH 4.83. In the second study, the parameters 9 d of observation showed TVBN concentration 0% (37.787 mg · N · g^–1), 1% (33.410 mg. N· g^–1) and 1.5% (31.070 mg. N· g^–1), TPC parameter 0% (7.717 log · CFU · g^–1), 1% (6.390 log· CFU· g^–1), and 1.5% (6.263 log · CFU · g^–1), pH concentration parameter 0% (8.873), 1% (8.383), and 1.5% (8.140). Coconut shell smoke liquid microcapsulated is proven to reduce quality deterioration on fresh fish meat and can be developed as a preservative in food.