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Analysis of Thiobarbituric Acid and Benzo(Α) Pyrene Value of Smoked Nile Tilapia (Oreochromis niloticus) using Different liquid Smokes

Fronthea Swastawati, Titi Surti and Dwi Apriliani, AGS

The 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(α)pyrene (BP), and
organoleptic value 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) during the storage. The different of liquid
smoked gave very significant effect to TBA value (P<0.01). The duration of storage gave very
significant effect to TBA value (P<0.01). The interaction between liquid smoke and duration of storage
gave very significant effect (P<0.01) at 10th, 5th days, whereas at 0 day did not give very significant
effect (P>0.01). TBA value of smoked nile tilapia using liquid smoke of corn cob (LSA) higher than
using liquid smoke of coconut shells (LSB) for each storage (LSAH0 : 0.76; LSBH0 : 0.74; LSAH5 : 1.02;
LSBH5 : 0.95; LSAH10 : 1.42; LSBH10 : 1.32). The result on polycyclic aromatic hydrocarbons (PAHs) of
smoked nile tilapia using corn cob and coconut shells liquid smoke showed that there was no
benzo(α)pyrene detected.