The research on trimethylamine (TMA) profile of white snapper fillet (L. calcarifer) after giving liquid smoke of coconut shell has been conducted. The research objective was to determine liquid smoke concentration and soaking time, analyzing TMA concentration of L calcarifer fillet without and with giving liquid smoke of coconut shell during storage. White Snapper (L. calcarifer) is filleted, then wash ed with flowing fresh water. A part of fillet is soaked with liquid smoke and another part without liquid smoke. Both drained for 2 h at 40°C, afterward entered into sterofoam box and covered with sterile poly propylene plastic then stored in refrigerator at 4°C until analyzed every 2 days. Determination of liquid smoke concentration and soaking time through optimum curve, TMA concentration analysis follows colorimetric method (Dyer, 1945; Tozawa, 1971). The results indicated concentration of 5% optimum liquid smoke and optimum soaking time 10 minute. TMA concentration of fillet samples without or with soaking a liquid smoke at the beginning of analysis was not detected, but detected on day 2,4,6,8, 10 respectively 0.2465; 0.2567; 2.9674; 4.2435; 6.2696 mg TMAN/100 g and the fillet sample soaked with liquid smoke is 0.00009; 0.2492; 2.9612; 4.2391; 6.2606 mg TMAN/100 g. The results of analysis data either without fillet samples or with soaking a liquid smoke, TMA concentration has significant influenced to storage time.
