Journal of Advances in Food Science & Technology

Chikuwa is a product made from surimi, then grilled over fire. The result of roasting gives a smoked flavor to chikuwa. Smoke flavor can be obtained not only through the combustion process, which can produce Polycyclic Aromatic Hydrocarbon compounds. In order to support the implementation of SDG's goal 2, microencapsulated coconut shell liquid smoke can be used as a flavoring agent in barracuda chikuwa to replace the combustion process. The purpose of this study was to determine the effect of the addition of microencapsulated liquid smoke on the characteristics of barracuda chikuwa to support SDG's goal 2. The experimental laboratory research method uses a Completely Randomized Design. The research was conducted by producing microencapsulated liquid smoke and barracuda chikuwa. The test results showed that the use of microencapsulated liquid smoke with different concentrations had a significant effect on all test parameters (p< 0,05). The highest phenol content was 0,1085% and the highest antioxidant was 69,65%. The lowest water content was 51, 2% and the lowest TPC value was 3.36 log cfu/g. While the results showed the highest protein content was 17, 69% and the highest hardness was 450.75 gf. Based on the assessment of the hedonic test, the highest value was obtained by the addition of 1% microencapsulated liquid smoke, with a value of 8,39 < µ < 8,71. The addition of microencapsulated liquid smoke was able to increase the protein, phenol, antioxidant, and hardness levels of barracuda chikuwa, as well as reduce the water content and TPC value.