Indo. J. Pure App. Chem. x (x), pp.

xx-xx, 20xx

Indonesian Journal of Pure and Applied Chemistry

journal homepage: http://jurnal.untan.ac.id/index.php/IJoPAC

CHARACTERIZATION AND ACTIVITY TEST OF LIQUID SMOKE

THE PROXIMATE CONTENT OF ANCHOVY

Nita Wahyu Pratama1, Mega S. J. Sofiana1, Anthoni B. Aritonang2*

1
Jurusan Ilmu Kelautan, FMIPA, Universitas Tanjungpura, Pontianak, Indonesia
2
Jurusan Kimia, FMIPA, Universitas Tanjungpura, Pontianak, Indonesia
Corresponding Author: anthoni.b.aritonang@chemistry.untan.ac.id

ARTICLE INFO ABSTRACT

Coconut shell liquid smoke has been made from coconut shells by
Article history: pyrolysis method at a temperature of 150 °C for 4 hours. Liquid smoke
Received xx xx xxxx purified by adsorption using activated charcoal. The test results
Accepted xx xx xxxx showed that activated charcoal could bring down the conciseness to
Available online become odourless and the color of liquid smoke from dark chocolate to
xx xx xxxx yellowish-brown. The composition of the liquid smoke compound was
determined by using the Gas Chromatography-Mass
Keywords: Spectrophotometer (GC-MS) consisting of 33.60% methylamine-D2
Liquid Smoke, coconut and 31.14% acetic acid as the dominant compounds. A solution of
shell, activated liquid smoke in water (6.0% v / v) was used for activity testing to the
charcoal, pyrolysis, content of proximate by immersing fresh anchovy at room temperature
proximate with closed conditions for seven days. The results of the proximate test
observed as follows: the water content tended to decrease, the highest
on day 1 (11.56%) and the lowest on the 7th day (7.38%), the ash
content tends to increase, the highest on the 7th day (9, 76%) and the
lowest on the 1st day (6.52%), the fat content tends to increase, the
highest on the 7th day (20.19%) and the lowest on the 1st day (9.72%)
and the protein content is an increase, namely the highest on the 7th
day (14.02%) and the lowest on the 1st day (10.20%). The water
content decrease caused the ash content was increased as an indication
of an enhancement in mineral content in the anchovy sample.
Likewise, the water content decrease caused the higher fat content.
Based on the results, it can be concluded that the liquid smoke
produced from coconut shells purified by the activated charcoal is very
promising as a foodstuffs preservative.

© 2021 IJoPAC. All rights reserved

1. Introduction

Preservation of anchovy generally uses salt mixed with alum Al 2(SO4)3. The use of alum is
prohibited as a food additive[15]. The addition of alum in food products can be carcinogenic. Alum
has the chemical formula Al2(SO4)3 where the aluminum (Al) contained in this compound is one
type of heavy metal. Heavy metals in the form of ions are toxic and can cause damage to the liver
and kidneys.
Therefore, it is necessary to have a preservative that is natural and safe for health. A natural
preservative commonly used in the food industry is liquid smoke [31]. Liquid smoke in this study was

Pratama, et. al. / Indo. J. Pure App. Chem. x (x), pp. xx-xx, 20xx 1
 produced from coconut shell waste obtained from Semudun Village, Sungai Kunyit District,
Mempawah Regency because the waste was not used optimally.
Coconut shell liquid smoke at a concentration of 3% is good for the quality of Galer anchovy
(Stolephorus indicus)[14]. Preservation uses coconut shell liquid smoke with a ratio of 1:20 mL in
beef meatballs are not contain mucus [32]. The treatment of the concentration of 5% liquid smoke
powder with a long storage time on day 2 was the best result on the organoleptic quality of smoked
milkfish[7]. The use of liquid smoke is safer, more effective, easier and can be used repeatedly, and
to reduce waste[24].
Liquid smoke is generally still cloudy, has a strong odor and contains dangerous chemical
compounds such as benzopiren[3]. Therefore, it is necessary to purify using adsorbents. One of the
adsorbents commonly used in the purification of liquid smoke is activated charcoal. Liquid smoke
adsorbed with activated charcoal can reduce the levels of phenolic compounds with a value of
5,338.5 mg / L before being adsorbed, and after adsorbed it turns to 3,737.41 mg / L [16]. Liquid
smoke adsorbed with activated charcoal can reduce pungent odors and cloudy colors [10].
This study aims to determine the effect of adding coconut shell liquid smoke on proximate
content such as moisture content, ash content, fat content and protein content and the total number
of bacteria in anchovy for 7 days of storage at room temperature.

2. Methods

2.1 Time and Place

This research was conducted from February to November 2020. Sampling of anchovy was
taken from Kabung Island, Tanjung Gundul Hamlet, Sungai Raya Kepulauan District, Bengkayang
Regency. Coconut shell samples were taken from Semudun Village, Sungai Kunyit District,
Mempawah Regency because the waste was not used optimally. The making of liquid smoke was
carried out at the Biotechnology Laboratory, Faculty of Agriculture, Tanjungpura University,
Pontianak. Purification of liquid smoke is carried out at the Laboratory of Marine Sciences, FMIPA,
Tanjungpura University. GC-MS analysis of liquid smoke was carried out at the Organic Chemistry
Laboratory of Gajah Mada University. Proximate analysis was carried out by the Chemical
Laboratory of FMIPA, Tanjungpura University. Total Plate Count (TPC) analysis was conducted at
the UPT of Pontianak Fishery Product Quality Implementation.

2.2 Creation of Liquid Smoke

Coconut shells are dried in the sun to dry and weigh 15 kg. Then put into the pyrolysis reactor
tightly closed and diffracted at a temperature of 150 ° C for 4 hours. The resulting liquid smoke was
then precipitated and then filtered using Whatman filter paper no. 41. Then adsorbed using activated
charcoal. The yield of liquid smoke is calculated using by equation:
Bac
Rm (%) = x 100 % (1)
Bbb
Where Rm is the yield in percentage, Bac is the weight of liquid smoke and Bbb is the weight of raw
material.

2.3 Liquid Smoke Adsorption

Liquid smoke is adsorbed using activated charcoal obtained from the FKIP Chemical
Laboratory, sourced from coconut shells. 20 g of activated charcoal was added with 200 mL of liquid
smoke, then stirred for 60 minutes at 60 ° C using a hotplate stirrer and filtered with Whatman filter
paper no 41. The supernatant obtained was then measured for pH, specific gravity and GC-MS
analysis. after that it is applied as a preservative for anchovy [11].

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 2.4 Density of Liquid Smoke
The empty pycnometer is weighed first, then the liquid smoke is added until it is full and
weighed. The same treatment is carried out on aquades [1]. The density of liquid smoke is calculated
using by equation:
Bc−Bp
Berat Jenis= (2)
Ba−Bp

Information:
Ba = weight of water + pycnometer (g)
Bc = sample weight + pycnometer (g)
Bp = weight of empty pycnometer (g).

2.5 Identification of Liquid Smoke Chemical Compounds

The chemical components of coconut shell liquid smoke were identified using GC-MS. The
analysis was carried out at the Laboratory of Organic Chemistry, Faculty of Mathematics and Natural
Sciences UGM. The column used is AGILENT DB-624 with a length of 30 m, a diameter of 0.25
mm and a thickness of 0.25 μm. The column temperature of 50 ° C for 5 minutes was increased to
190 ° C for 15 minutes and the injector temperature to 250 ° C, and helium gas with a gas pressure of
40.0 kPa.

2.6 Application of Liquid Smoke as an anchovy preservative

2.6.1 Moisture Content (SNI- 01-2891-1992)

The sample was weighed as much as 2 g put into the container. Then put in an oven that has
been heated at 105 ° C for 3 hours. The sample was removed and cooled in a desiccator, then
weighed. This treatment is done in duplicate.
w
% Kadar Air = x 100 % (3)
w1

Information:
W= Berat sampel sebelum dikeringkan (g)
w1= Berat sampel setelah dikeringkan (g)

2.6.2 Ash content (SNI-01-2891-1992)

The sample was weighed as much as 2 g, then ignited in an electric furnace at a maximum
temperature of 550 ° C for 5 hours until complete ashing. Characterized by obtained white ash. Then
the sample is cooled in a desiccator and its fixed weight is weighed.
w 1−w 2
% Kadar Abu = x 100 % (4)
w
Information:
w = weight of sample before ignition (g)
w1 = sample weight + plate after ignition (g)
w2 = Weight of empty cup (g)

2.6.3 Fat Content (SNI 01-2891-1992)

The sample that had been refined was weighed as much as 2 g, then it was put into a paper fat
sleeve lined with cotton. Then dried in an oven at 100 ° C for 2 hours. Then put it in a Soxhlet tool
that has been connected to a fat flask containing boiling stone that has been dried. Then extracted
Pratama, et. al. / Indo. J. Pure App. Chem. x (x), pp. xx-xx, 20xx 3
 with n-hexane solvent. Then the fat extract was distilled and dried in a drying oven at 105 ° C. Then
cooled and weighed. The treatment was done in duplicate.
w−w 1
% Kadar Lemak = x 100 % (5)
w2
Information:
w = sample weight (g)
w1 = Weight of fat before extraction (g)
w2 = Weight of fat after extraction (g)

2.6.4 Protein Content (SNI-01-2891-1992)

The sample was weighed as much as 0.51 g, then put into a 100 mL kjeldahl flask. Next, 2 g
of selen mixture and 25 mL of concentrated H2SO4 were added. Then heated in an electric heater at a
temperature of 420 ° C until boiling and the solution becomes clear greenish. The sample is allowed
to cool then diluted and put into a 100 mL volumetric flask. 5 ml of solution was pipetteed and put
into the distiller. Then 5 mL of 30% NaOH was added as much as 5 mL and a few drops of
Phenolphtalein (PP) indicator, then distilled for 10 minutes. As a container, 10 mL of the mixed 2%
boric acid solution were used. The tip of the cooler is rinsed with distilled water. Then it was titrated
with 0.01 N HCl solution. The treatment was done in triplo.

( V 1−V 2 ) x 0,014 x fk x fp
Kadar Protein = (6)
w

Information:
w = Sample Weight (g)
v1 = The volume of 0.01 N HCl used for imaging the sample
v2 = volume of HCl used for blank imaging
fk = conversion factor for protein from food in general
fp = dilution factor

2.6.5 Total Plate Count (TPC) Test

Media Plate Count Agar (PCA) was weighed as much as 7.3 g, put into erlenmeyer and
dissolved in 320 mL of distilled water. Then the PCA solution is heated to a boil using an electric
heater. Furthermore, the BFP (Butterfield's buffered phosphate) solution was made by adding 6 mL
of KH2PO4 stock solution and dissolving it in 1,125 mL of distilled water. The solution was then
sterilized by autoclaving at 121 ° C for 15 minutes.
Furthermore, the fish sample is weighed as much as 25 g and added with 225 mL of BFP
(Butterfield's buffered phosphate) solution then put into a stomacher to be blended / cut into small
pieces until it becomes a homogeneous solution so that a 10 -1 dilution solution is obtained. 10 mL of
the sample solution was taken and then put into an erlenmeyer containing 90 mL of BFP solution to
obtain a 10-2 dilution. The next dilution is carried out in a similar way, namely by taking 10 mL of the
solution from the previous dilution (10-2), then adding it to 90 mL of BFP solution and a 10-3 dilution
solution is obtained.
Resulting from each dilution is taken 1 mL and put into a petri dish (which is done in duplo)
then added about 12 mL of cooled PCA media. Then to get a mixture of the sample solution and agar
media, then rotating the petri back and forth. After the agar medium was frozen, the filled plates were
incubated at 36° C -37 °C in an inverted position for 48 hours. Furthermore, the data on the number
of microbes obtained in duplicate were calculated. The total number of bacteria from the analysis was
calculated using a colony counter. Colony counts are taken which have a colony number of 25-250 [23].

Pratama, et. al. / Indo. J. Pure App. Chem. x (x), pp. xx-xx, 20xx 4
 3. Results and Discussion
3.1 Liquid Smoke Pyrolysis

Figure 1. Color Change of Liquid Smoke

Coconut shell samples weighing 15 kg are chopped and put into the pyrolysis reactor. The
coconut shell liquid smoke produced in this study was dark brown and had a strong odor. Based on
the characteristics of the color and smell of liquid smoke, this study is the same as the results of
research by Hidayat and Qomaruddin, (2015). Yield is one of the parameters to determine the results
of the pyrolysis process. The yield of liquid smoke produced in this study is very low. The yield and
volume of liquid smoke are presented in (Table 1). This is influenced by the temperature used in the
pyrolysis process. Temperature greatly affects the amount of yield and volume of liquid smoke
obtained[2].

Table 1. Volume and Yield of Liquid Smoke

Parameters Parameters of Liquid Smoke

Raw Material (Coconut Shell)

Liquid Smoke Volume 400 mL

Liquid Smoke Yield(%) 2,92%

3.2 Liquid Smoke Adsorption

Liquid smoke from the pyrolysis process generally still contains tar in the form of black
sediment[32]. The liquid smoke that is still mixed with tar is separated by filtering [11]. The filtered
liquid smoke is then adsorbed using activated activated charcoal to reduce the smell of smoke and the
color intensity of the liquid smoke. Coconut shell liquid smoke before being adsorbed in color dark
brown and smells strong. The change in color of liquid smoke can be seen in (Figure 1). The color
change is visible after being adsorbed with activated charcoal to a light brown color. The pungent
odor of liquid smoke becomes slightly less after adsorption. This is thought to reduce the compounds
and tar contained in the liquid smoke.

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 Determination of pH in this study aims to determine the decomposition rate of coconut shells
in producing organic acids which can slow down the decay process in fish. The pH value and specific
gravity in this study decreased after being adsorbed with activated charcoal. The pH value and
specific gravity are still in the low category. Wijaya et al. (2008), stated that a low pH value indicates
that the liquid smoke produced has good quality as a preservative for food products. A good pH
quality will affect the durability of a product during storage.

3.3 GC-MS analysis

One of the components of chemical compounds that are carcinogenic is benzopiren.
Therefore, it is necessary to identify the components of the liquid smoke compound. Liquid smoke
chemical compounds were identified using the GC-MS method. The results of GC-MS analysis
showed no PAH compounds were found in the liquid smoke. Budijanto et al. (2008) stated that
polycyclic aromatic hydrocarbons were not found in liquid smoke because these compounds had not
been formed in the coconut shell combustion process which was carried out at temperatures below
400 ° C.
Coconut shell liquid smoke before adsorption contains 13 compounds, namely Methylamine-
D2; acetone; 2,3 butanedione; 2-propanone 1-hydroxy; acetic acid methyl ester; acetic acid;
propanoic acid (CAS) propionic acid; 2-furancarboxaldehyde (CAS) furfural; phenol; phenol 2-
methoxy- (CAS) guaiacol; 2-cyclopenten-1-one 2-methyl; phenol 4-methyl; phenol 2-methoxy-4-
methyl. The most dominant compounds were methylamine-D2 (37.60%) and acetic acid (31.14%).
The adsorption process of liquid smoke using activated activated charcoal resulted in a
decrease in the area% value of acetic acid compounds, but not significantly from 31.14% to 30.80%.
This is because these compounds can be adsorbed on the pores of activated charcoal. While the
methylamine-D2 compound increased from 37.60% to 38.71%. The undetected compounds will
affect% area of the methylamine-D2 compound. According to Wenisda. (2019), the emergence of
undetectable compounds in coconut shell waste liquid smoke after being adsorbed using kaolin led to
an increase in the area of the other compounds. Methylamine-D2 is a component of organic
compounds derived from amines. This compound is formed at a pyrolysis temperature <300 ° C. This
compound is not formed at 400 ° C because at this temperature the resulting compound has good
organoleptic qualities[3].

3.4 Test of Liquid Smoke as Preservative for Anchovy

The test of liquid smoke as a preservative for anchovy was carried out to see the effect of
soaking liquid smoke on physical, chemical and microbiological changes in anchovy soaked in liquid
smoke with a concentration of 6% for 45 minutes in each closed container. Observation results of the
physical changes of anchovy during storage at room temperature is presented in Table 2.

Table 2. Physical changes of anchovy during storage

Sample Indicator Observation Day
0 1 3 5 7
Coconut Shell Color Clean Clean Chocolate Chocolate Chocolate
Liquid Smoke Texture Soft Soft Soft Soft Soft
6% Mucus Nothing A little Mucus Mucus Mucus
concentration Smell Liquid Liquid Liquid Ammonia Ammonia
Smoke Smoke Smoke

Pratama, et. al. / Indo. J. Pure App. Chem. x (x), pp. xx-xx, 20xx 6
 Color Clean
Ikan Teri Texture Soft
Segar Hari Mucus Parameter
Nothing
Pengamatan
Smell Fishy
Kadar Kadar Kadar Kadar Total Plate
Air Abu Lemak Protein Count
Ikan Teri Segar 81,41% 2,95% 0,35% 15,58% 1,6 x 103 3.5
Hari Ke-1 11,56% 6,52% 9,72% 10,20% 2,9 x 105
Hari Ke-3 8% 7,25% 11,80% 12,09% 1,1 x 106
Hari Ke-5 7,06% 8,66% 18,74% 12,45% 1,5 x 107
Hari Ke-7 7,38% 9,76% 20,19% 14,02% 1,3 x 107
Proximate Test
The anchovy sample was immersed in liquid smoke with a concentration of 6%. The analysis
carried out included water content, ash content, protein content, fat content and total plate number of
bacteria in anchovy for 7 days of storage at room temperature. In addition, proximate and TPC
analysis tests were carried out on fresh anchovy as a comparison to determine how the effect of
adding liquid smoke on water content, ash content, fat content, protein content and bacterial activity
in anchovy. The results of the proximate analysis and the TPC value in fresh anchovy can be seen in
Table 3.

Table 3. Proximate Analysis Results and TPC Value of Anchovy

3.5.1 Water Content Analysis

Water is a medium for microorganisms to reproduce which can accelerate the decline in the
quality of a food product. Therefore, it is on research This is done by soaking the fresh anchovy using
liquid smoke. This is so that the water content in the fish is lost, so it is hoped that it can extend the
shelf life of fresh anchovy. The moisture content in foodstuffs determines the freshness and durability
of the product[33].
The results of measuring water content in this study decreased for 7 days of storage at room
temperature. On the first day of measurement, the water content was 11.56%, the 3rd day was 8%,
the 5th day was 7.06%, up to the 7th day which was 7.38%. The water content of fish meat soaked in
a liquid smoke solution will decrease due to the osmosis process. Where the amount of free water
contained in fish meat will decrease.
This is due to the inclusion of liquid smoke components in the fish meat which can bind water
in the meat[28]. The use of liquid smoke can cause a decrease in water content in food products [13].
Liquid smoke that gets into the fish meat causes water in the meat to come out. Decreasing water
content can also be influenced by evaporation of ambient temperature during storage [4].

3.5.2 Analysis of Ash Content

The mineral components of a material can be determined by determining the residual burning
of mineral salts through an ashing process [27]. The content of inorganic substances will not decompose
with organic substances during the combustion process, but will become ash. The ash content
obtained is considered as the amount of mineral content in a test material. The ash content was
carried out based on the gravimetric method to determine the amount of inorganic residue produced
in the ashing process.
The results of measuring the ash content of anchovy soaked in liquid smoke with a
concentration of 6% increased for 7 days of storage at room temperature. Increasing the ash content is
inversely proportional to the decreasing water content. The increase in ash content in fish is
influenced by the temperature and duration of the oven. Turnip et al. (2020), stated that the

Pratama, et. al. / Indo. J. Pure App. Chem. x (x), pp. xx-xx, 20xx 7
 temperature treatment and the length of time of the oven had a significant effect on the ash content of
tuna immersed in a liquid smoke solution of bamboo sticks.

3.5.3 Analysis of Protein Levels

Protein content is an important component of nutritional composition in food products. Protein
content analysis aims to determine the effect of soaking liquid smoke on changes in protein content
of anchovy for 7 days of storage at room temperature. Analysis of protein content in this study used
the Kjehdal method. In this study, ammonia gas is not released into the acid solution because it is in
the form of ammonium ion (NH4 +) which is bound to the sulfate ion (SO42-), the reactions that
occur are:

The solution in the flask is alkalized by adding 5 mL of NaOH which converts ammonium
sulfate into ammonia gas. The ammonia gas that is formed enters and is carried into a container flask
containing HCl. The low pH in the flask changes the gas ammonia to ammonium ions and converting
hydrochloric acid into chlorine ions. The reaction is as follows:

The addition of sodium hydroxide aims to break down the ammonium sulfate compound into
ammonia. Then the ammonia will be captured by boric acid which will form ammonium borate. Then
titrated with 0.01 N HCl. Determination of the amount of protein is calculated by the nitrogen content
seen from the concentration of OH- ions which are used to reach the end point of the titration.
The results of testing the protein content of anchovy during storage at room temperature have
increased. Increased protein content is caused by decreased water content during storage. Changes in
the measured protein value can be affected by the amount of water content lost from a test material.
The measured protein value will be greater if the amount of water lost is greater [29]. The addition of
liquid smoke to fish results in reduced water content. This is due to the phenolic compounds in the
liquid smoke that can bind the water in the fish meat. Therefore, the water-insoluble proteins will
increase.

3.5.4 Analysis of Fat Content

Fat content is an organic compound found in food. Testing the fat content using the Soxhlet
method, where the sample is extracted with an extracting solvent to remove fat from the sample. The
organic solvent that binds the fat is separated by evaporation so that the fat will be left in the flask [21].
Samples were oven at 100oC for about 1 hour. This aims to remove the water in the fish. Then
extracted with n-hexane solvent which can dissolve fat. Then the fat extract is dried to get the fat
weight in the fish. The results of testing the fat content of anchovy during storage at room
temperature have increased. This is due to the compounds in the liquid smoke which are able to bind
the water content in the fish meat so that the fat content increases [9].
Liquid smoke contains phenolic compounds which function as antioxidants so that it can
suppress the fat oxidation process due to microbial activity. Pratiwi et al. (2019), stated that phenolic
compounds in liquid smoke can inhibit fat oxidation thus preventing fat breakdown during storage
time. Liquid smoke contains phenolic compounds which function as antioxidants which can reduce
the fatty acid oxidation process by inhibiting the formation of hydroperoxides [5].

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 3.6 Results of Anchovy TPC Test During Storage
The content of the number of bacteria in a food product is one of the microbiological
parameters to determine whether the product is suitable or not consumed. In general, fresh fish has a
shelf life of about 1-7 hours. To prevent the decay process, it is necessary to do preservation.
Analysis of the number of bacteria in this study aims to determine the total number of bacteria in
anchovy soaked in liquid smoke with a concentration of 6% for 7 days of storage at room
temperature.
During storage at room temperature the quality of the fish may decrease. This is due to
microbial activity which accelerates the process of fat oxidation and protein degradation in fresh
fish[18]. The microbes found in fish will carry out the metabolic process perfectly. The activity of
these bacteria is influenced by the high water content during storage [8]. The lower the water content,
will slow down microbial activity so that food can be durable for a long time [12]. The longer the
storage time, the total number of bacteria found in anchovy increases.
The quality of anchovy in this study is microbiologically only able to survive 1 day of
storage at room temperature. The TPC value on the 3rd day of the total number of bacteria was above
the standard threshold for the quality of the number of microbial contaminants, namely 5 x 105
colonies / gram. Haras, (2004) stated that the cangkalang fish soaked in coconut shell liquid smoke
experienced a deterioration in quality on the 4th day. The results of the Total Plate Count test in this
study showed that microbial contamination still exceeds the standard requirements for quality and
safety of smoked food products.
These results indicate that the liquid smoke with a concentration of 6% in this study is
microbiologically not able to suppress bacterial growth during storage until the 7th day, where
microbes can still grow optimally. Suppression of bacterial growth can be carried out at higher
concentrations or by processing such as drying.

3. Conclusion
Characteristics of coconut shell liquid smoke before being adsorbed with activated charcoal
are reddish brown and have a strong odour with a specific gravity value of 1.0985 g / mL and a pH
value of 2.96. After being absorbed with activated charcoal, the color of liquid smoke became light
brown and the odor was slightly reduced, and the specific gravity value became 1.0858 g / mL and a
pH value of 2.28.
Before Liquid smoke adsorption contains 13 compounds, namely, Methylamine-D2;
acetone; 2,3 butanedione; 2-propanone 1-hydroxy; acetic acid methyl ester; acetic acid; propanoic
acid (CAS) propionic acid; 2-furancarboxaldehyde (CAS) furfural; phenol; phenol 2-methoxy-
(CAS) guaiacol; 2-cyclopenten-1-one 2-methyl; phenol 4-methyl; phenol 2-methoxy-4-methyl. After
being adsorbed with activated charcoal it turns into 11 compounds including, Methylamine-D2;
acetone; 2,3 butanedione; acetic acid methyl ester; acetic acid; propanoic acid (CAS) propionic
acid; 2-furancarboxaldehyde (CAS) furfural; phenol; phenol 2-methoxy- (CAS) guaiacol; 2-
cyclopenten-1-one 2-methyl; phenol 4-methyl.
The addition of coconut shell liquid smoke with a concentration of 6% for 7 days of storage
at room temperature resulted in decreased water content until the 7th day. The ash content up to the
7th day increased, the fat content up to the 7th day increased and the protein content up to the 7th
day increased. The water content decreases causing the ash content to increase as an indication of an
increase in mineral content in the anchovy sample. Similarly, the water content decreases causing
higher fat levels. Based on the results of this study, it can be concluded that the liquid smoke
produced from coconut shells, purified by activated charcoal, is very promising to be used as a food
preservative.

Acknowledgement
Pratama, et. al. / Indo. J. Pure App. Chem. x (x), pp. xx-xx, 20xx 9
 The author would like to thank the BBP-PPA (Educational Assistance Scholarship for
Academic Achievement) scholarship which has provided scholarship to the author, so that the author
can complete his undergraduate studies. Also to all parties who have been involved so that the results
can be useful for academics. and coastal communities.

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