Potential of Liquid Smoke from Corn Cobs as an Antioxidant Source in Mackerel Preservation
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This study aims to determine the antioxidant potential contained in liquid smoke using the DPPH method, as well as the effects of the concentration and soaking duration of liquid smoke from corn cobs on phenol content, moisture content, and organoleptic testing. The study first tested the antioxidant activity of liquid smoke from corn cobs by measuring the 50% Inhibition Concentration (IC50) value. Subsequently, liquid smoke was used at various concentrations (0%, 5%, 7%, and 10%) with a 60-minute soaking time, and a 7-day storage period was followed by testing for phenol content, moisture content, and organoleptic properties. Data analysis was performed using SPSS.26 with ANOVA testing. The results showed an IC50 value of 11.642 ppm in the antioxidant test of liquid smoke, indicating its effectiveness in neutralizing free radicals. The addition of liquid smoke to mackerel with different concentration variations affected phenol content, moisture content, and organoleptic properties. The optimal concentration of liquid smoke for use as a fish preservative is 10%
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