ENKAPSULASI ASAP CAIR DENGAN MALTODEKSTRINKITOSAN DAN APLIKASINYA SEBAGAI MODEL SISTEM PENGAWETAN IKAN TONGKOL (Euthynnus affinis)

Liquid smoke from coconut shell as a food preservative has limitation in distribution and susceptible to physical and chemical changes during storage. Therefore, it was necessary to develope encapsulation of liquid smoke. The functional properties of liquid smoke microcapsules can be maintained by using chitosan as encapsulant. The use of chitosan was also expected to enhance the preservation on efficacy in foods. The aim of this study was to determine whether the liquid smoke can be encapsulated by maltodextrin and chitosan, the best concentration of chitosan as encapsulant, and the effect of using chitosan as encapsulant to the model of preservation system in cob fish. The study was divided into three phases, namely production solution microparticles, production microcapsules of liquid smoke, and application of liquid smoke microcapsules. Solution microparticles were identified physical properties which include staining phenol, morphological observation of microcapsules using TEM, and total soluble solid (TSS). Furthermore analysis and observations on the yield, phenol content and encapsulation efficiency, release time phenol, total acid, and liquid smoke microcapsules morphology using SEM. Application liquid smoke microcapsules by analyzing the value of TPC, TVBN, and Histamine in cob fish minced meat during storage at room temperature and cold temperatures. The results showed that the phenols in liquid smoke can be encapsulated by maltodextrin-chitosan. However, approximately 7,5% loss of total acid, the highest encapsulation efficiency of liquid smoke was encapsulated with maltodextrin and chitosan 1% from total solid. The concentration of chitosan more than 1% was tend to reduce encapsulation efficiency and slow release time of phenol. At a concentration liquid smoke microcapsules with chitosan of 4% inhibited the growth of bacteria by 2 log cycle and the formation of TVBN and histamine of cob fish minced meat. The storage of cold temperature can improved the functional properties of liquid smoke microcapsules as preservation