The Use of Liquid Smoke from Coconut Shell as a Natural Food Preservative in the Processing of Flying Fish

Liquid smoke is a product of condensation or vapor formation that occurs directly or indirectly from the combustion of materials containing lignin, cellulose, hemicellulose, and other carbon compounds. This research aims to understand the process of making liquid smoke from coconut shell, identify the components contained in the liquid smoke, and analyze the effect of storage duration on the quality of flying fish that has been soaked in liquid smoke, including tests for moisture content and phenol in the preservation process. Additionally, it evaluates the sensory quality, such as taste, smell, and texture, of the flying fish. The study used liquid smoke at various concentrations (0, 2, 4, 6%) with a 30-minute soaking period. Data analysis was performed using SPSS 26 with ANOVA testing. The results show that the addition of liquid smoke to flying fish with different concentration variations affects moisture content, phenol content, and organoleptic properties. The optimal concentration of liquid smoke for use as a preservative is 6%. Keywords: Liquid smoke from coconut shell, flying fish, GC-MS.