Fish is a rapidly decomposing source of animal protein, so good handling is important to ensure that the quality of the fish is preserved. How the freshness of fish meat can be preserved can be accomplished through the preservation process. By adding natural ingredients that can prevent the growth of bacteria using liquid smoke, one way of preserving fish meat can be achieved.However, in a traditional way, the application of producing liquid smoke is also carried out such that the resulting

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... id smoke still contains ash, tar and carcinogenic compounds.In this reasearch, a pyrolyzer made from stainless steel 304 was designed, with a pyrolysis reactor with a capacity of 10 kg coconut shell and a multi-stage condensation system whose working principle utilizes the properties of smoke molecules that tend to flow or move from the bottom up, so that the higher the quality of the smoke molecules the better because they do not contain Ashes from combustion which cause the creation of carcinogenic Polycyclic Aromatic Hydrcarbon (PAH) compounds.The research method includes planning the pyrolyzer design, selecting engineering materials, procedures for making liquid smoke made from coconut shells, pyrolyzer performance test, testing the chemical content of liquid smoke. I. a) Should not contain Polycyclic Aromatic Hydrcarbon (PAH) more than 0.05 µg / kg of liquid smoke, PAH compounds can be carcinogenic, among the PAH Mustopa Kamal et al.