Physical Quality of Ultrasonicated Liquid Smoke as the Goat Meat Coating

DOI

10.2991/978-94-6463-140-1_59How to use a DOI?

Keywords

liquid smoke; ultrasonic; physical quality

Abstract

Liquid smoke is an alternative material to replace conventional smoking methods. This study aims to see the physical quality of liquid smoke from wood and leaves of Kusambi and liquid smoke from coconut shells after being given ultrasonic treatment at pH, Electrical Conductivity (EC), Total Dissolved Solid (TDS), Oxidation-Reduction Potentials (ORP), Specific Gravity (SG), Colors, and Salinity. This research is a laboratory experiment using Randomized Block Design (RBD) with two types of liquid smoke and five groups of various concentrations of liquid smoke and was carried out for three repetitions. Control treatment using pure aquadest without any mixture with ultrasonic treatment. There are two types of liquid smoke solutions, Kusambi liquid smoke and coconut shell liquid smoke, each of which is grouped into five groups, namely liquid smoke solutions with concentrations of 0%, 1%, 2%, 3%, and 5%. Each sample was treated with an ultrasonic bath at room temperature for 10 min. Data were analyzed using Analysis of Variance (ANOVA). If the data showed a significant difference, it is continued with Duncan Multiple Range Test (DMRT). The average value of pH is 3.91–4.37. Liquid Smoke has acidic compounds, such as acetic acid, propionic acid, butyric acid, and valeric acid, which can affect the pH level of each increase in concentration. The average value of EC is 60.27–237.47 S/cm, the average value of TDS is 30.73–115.73 ppm, the average value of lightness (L*) 23.35–23.50%, the average value of redness (*a) is −4.54%–−3.85%, the average value of yellowness (*b) is 3.34–4.01%, the average value of ORP is 298.07 – 317.73 mv. The SG value for all samples is 1.002, and the average salinity value is 25.73–119.80 ppm. The difference in the concentration of liquid smoke did not have a significant effect (P > 0,05) on the EC, TDS, Color, and SG tests. The difference in the concentration of liquid smoke had a very significant effect (P < 0,01) on the pH test and also gave a significant effect (P < 0,05) on the ORP test and Salinity Test. The different kinds of liquid smoke did not have a significant effect (P > 0,05) on the Color L* and SG test. However, the different kinds of liquid smoke had a significant effect (P < 0,05) on the pH test, EC test, TDS test, Colors a* and b* test, ORP test, and salinity test. In conclusion, the liquid smoke solution from Kusambi wood is better than the coconut shell liquid smoke in terms of pH, EC, TDS, ORP, and Salinity values.

Copyright

© 2023 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Radya Setianto Wibowo
AU  - Agus Susilo
AU  - Djalal Rosyidi
PY  - 2023
DA  - 2023/04/30
TI  - Physical Quality of Ultrasonicated Liquid Smoke as the Goat Meat Coating
BT  - Proceedings of the 2022 Brawijaya International Conference (BIC 2022)
PB  - Atlantis Press
SP  - 595
EP  - 606
SN  - 2352-5428
UR  - https://doi.org/10.2991/978-94-6463-140-1_59
DO  - 10.2991/978-94-6463-140-1_59
ID  - Wibowo2023
ER  -