Enhancing Milkfish Smoking with Mangrove Leaf Liquid Smoke Powder: Chemical and Microbiological Insights

This study aims to develop the use of liquid smoke powder from mangrove leaf for smoking milkfish (Chanos chanos) using an electric oven. The experimental research method was through the manufacture of liquid smoke powder from mangrove leaf and the application of liquid smoke powder (with a concentration of 2.5%, 5%, 7.5% and 10%), on boneless smoked milkfish, and chemical analysis of liquid smoke powder with GC-MS, SEM analysis of liquid smoke powder, proximate analysis of smoked milkfish, Total Volatile Base (TVB) analysis, microbiological test (Total Plate Count/TPC) and organoleptic test. The results indicated that soaking milkfish in 5% liquid smoke was optimal, achieving appearance, aroma, taste, and texture scores of 7.8, 8.2, 7.75, and 8.25, respectively. Proximate analysis showed water content of 35.42%, protein 32.83%, fat 6.40%, and ash 5.12%. Microbiological tests revealed a Total Plate Count (TPC) of 1.3 ×10^3CFU/g and a Total Volatile Base (TVB) of 31 mgN/100g. GC-MS analysis of the liquid smoke flour detected acid groups (Butanoic acid, phosphorothioic acid, etc.) and phenol groups (1,2-ethanediol, 1,2-diphenyl- and 1,2-diphenylethane-1,2-diol, etc.).