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Anchovies are pelagic fish which usually found in coastal areas.Liquid smoke is known for the content of phenols which can be used as antioxidants in order to protect food products from lipid oxidation.Carrageenan-based edible coating has an advantage in protecting products from oxygen that can lead to lipid oxidation.This study aimed to determine the effect of liquid smoke added into carrageenan-based edible coating in increasing the shelf life of anchovies during room temperature storage.The research method used by experimental design of Split Plot in Time, where the concentration of liquid smoke as the main plot and the duration of storage as the sub-plot.Application of liquid smoke on edible coating by dyeing anchovies on edible coating, then ovened for 48 hours and stored at room temperature for 21 days.The analysis used were water content, fat content, protein content, peroxide value, thiobarbituric acid and fatty acid profile (p<0,05).The results showed that the moisture content (42.98±0,60-42.31±0,17),protein content (30.25-31.32),fat content (2.25±0,10-2.02±0,09),(1,91±0,017-1,71±0,15) decreased during the 21st day of storage.The peroxide and TBA value of coated anchovies was lower than the treatment, which showed a number of 0.54 and 1.11, respectively.The fatty acid profile showed that DHA, EPA, palmitic acid, stearate acid, and oleic acid were easily decomposed during storage.Based on the analysis that had been done, it can be seen that carrageenan edible coating added with liquid smoke was able to increase the shelf life for 21 days of room temperature storage.
Khasanah et al. (Sat,) studied this question.