Utilization of liquid smoke nanoencapsulation in fresh fish fillets as a preservation material

Abstract

Liquid smoke of coconut shell was process to produce nanoencapsulation using 10% of arabic gum (A), 10% of maltoodextrin (M) and mixed of 5% arabic gum + 5% of maltodextrin (AM). The products of all microencapsulation (A, M, AM) were then been analyzed in terms of : fenol content, pH, particel size, solution test, acid content, carbonyl content, and also their colour characteristic. After all, the nanoencapsulation were apllied into white snapper for 2% w/w stand for. The fish sample then evaluated in terms of their color and TVBN values. The result of total phenolic compound of nanocapsule were found about :0.72% - 0.95%, carbonyl compound :1.812% - 2.380, acid value :11.04mg/g - 22.82mg/g and pH value of :4.1 – 4.6. The bacterial count on the snapper fillets between 5,04 Log CFU/g to 5,82 Log CFU/g. The result suggested that nancapsules had spherical and wrinkle shape with an average size of nanocapsules of 28.03 nm.