ISSN: 0854-6177 Indonesian Food and Nutrition Progress, 2017, Vol. 14, Issue 1 59 Available online at http://journal.ugm.ac.id/jifnp Indonesian Food and Nutrition Progress, 2017, Vol. 14, Issue 1 Potential of Liquid Smoke from Palm Kernel Shell as Biopreservative to Tuna (Thumnus sp.) Fish Protein Musrowati Lasindrang *) 1) Department of Food, Universitas Negeri Gorontalo, Gorontalo, Indonesia *) Corresponding author, email address: atik.environmentalscience@gmail.com Received 23 Jan 2017; Accepted 12 May 2017; Published Online 15 May 2017 Abstract The purpose of this research was to evaluate the role of liquid smoke of oil palm kernel as bio-preservative on the fish during storage toward chemistry/biochemical or microbiological change at to tuna (Thunnus sp) fish.This research was carried out in three steps: 1) Making liquid smoke with temperature pirolysis 400˚C during 90 minutes and liquid smoke fractionation in rank: F1 : liquid temperature 100˚C; F2: 101-125˚C; F3: 126–150˚C; F4: 151–200˚C; 2) Proximate analysis of liquid smoke FO and Fraction F2 to tuna fish that analysed with TVB, total bacterium, and total protein content. The result indicates that the phenol and acid content was more increase with higher fractionation temperature while the carbonyl content was more reduced with higher fractionation temperature. The TVB value for Tuna fish muscle without soaking higher liquid smoke (38.93 mg N/100 g and 36.27 mg N/100 g) compared to tuna fish muscle of liquid smoke soaking (F0) that is 13.87 mg N/100 g and 11.73 mg N/100 g and also soaking with F2 fraction muscle tuna 12.27 mg N/100 g. Total bacterium (2.67x10 9 cfu/g and 2.10x10 9 cfu / g) compare without soaking liquid smoke (F0) and F2 fraction that is (8.43x10 5 cfu/g and 6.23x10 5 cfu /g) and (8.57x10 5 cfu/g and 6.50x10 5 cfu/g). Keywords: liquid smoke, palm kernel shell, biopreservative, Tuna fish Introduction Indonesia is the greatest palm kernel producing countries in the world after Malaysia. In addition to producing high oil palm kernel as of 10.2 million or 36.32% of total world palm kernel production it also produces waste of palm kernel factory. Commonly, waste of palm kernel factory consist of liquid, solid and gas waste (Wahyono et al., 2004). Solid waste particularly palm kernel shell has actually benefits. One of them is liquid smoke resulted from pyrolisis process of palm kernel shell that can be used as biopreservative as substitution for chemical preservative and also tar and charcoal. Liquid smoke is produced with dry distillation process from biomass particle at 150-400 o C. The liquid smoke produced contain highly acid and also other dominant compounds such as phenol and carbonyl that together with acid play role as carrier of specific aroma, taste and colour. The compound has antimicrobial and antioxidant effects so it is called as bio-preservative. Use of liquid smoke as substitution of traditional smoking has developed fast. Fish smoking is a processing method resulting in yellow or reddish brown smoked fish. Smoking can preserve fish, due to compound component contained in smoke as biopreservative. According to Pszczola (1995)