Karakteristik Asap Cair Batang Bambu Tabah (Gigantochloa nigrociliata BUSE-KURZ) Hasil Destilasi pada Suhu yang Berbeda

Swandewi, Kadek Rahayu; Kencana, Pande Ketut Diah; Yulianti, Ni Luh

doi:10.24843/jbeta.2020.v08.i01.p19

Cited by 3 publications

(3 citation statements)

References 3 publications

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“…Bamboo material with a size of 5 cm can produce liquid smoke in competition with other biomass with small particle sizes [Swandewi et al, 2019]. Other researchers were also able to obtain liquid smoke from coconut shells with a particle size of 2-3 cm [Jahiding et al, 2015] with temperature parameters similar to those in this study.…”

Section: Liquid Smoke Characteristicsupporting

confidence: 66%

Production and Characterization of Liquid Smoke from Coconut Shell Waste as an Effort to Reduce the Impact on Environmental Pollution

Silaban,

Simanjuntak,

Tambunan

et al. 2024

Ecol. Eng. Environ. Technol.

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This research examined the influence of pyrolysis temperature on a large-size feedstock of coconut shell waste for producing biochar and liquid smoke using slow pyrolysis. The temperature used was varied between 250 °C to 450 °C at a constant heating rate of 10 °C/min and at a holding time of about 120 minutes. Gravimetry, spectro, and high-performance liquid chromatography (HPLC) methods are used to identify the liquid smoke for density, phenol, and acetic acid content respectively. The results indicated that increased pyrolysis temperatures caused a reduced biochar yield. However, the liquid smoke yield was found to increase with the temperature. The obtained liquid smoke has a density of 1.054 g/mL and has a content of phenol of about 4717.91 mg GAE/100 mg, and acetic acid of 11.36%. Results inferred that the liquid smoke can be generated from a large size of coconut shell through pyrolysis at medium temperature.

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Section: Liquid Smoke Characteristicsupporting

confidence: 66%

Production and Characterization of Liquid Smoke from Coconut Shell Waste as an Effort to Reduce the Impact on Environmental Pollution

Silaban,

Simanjuntak,

Tambunan

et al. 2024

Ecol. Eng. Environ. Technol.

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“…This is due to the temperature and time of distillation will affect the pH value; liquid smoke distilled at a higher temperature high will result in a lower pH due to increased levels of acid and phenolic compounds. 16 The quality of liquid smoke can be determined by its pH value. The lower the pH, the higher the quality, and the lower pH of liquid smoke indicates the high content of phenolic and acidic compounds that can be used to prevent microbial activity.…”

Section: Discussionmentioning

confidence: 99%

The Effectiveness of Palm Kernell Shell Liquid Smoke (Elaeis Guineensis Jacq) as Antiseptic Against Microbials

Sulistyawati,

Dayanti,

Iman

et al. 2023

J Biomedika dan Kesehat

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Background Bacteria and fungi that enter through the body get intermediaries from the condition of hands that are not washed clean. Alcohol-based antiseptics are usually used for quick and effective hand washing, but repeated use can cause irritation and dryness of the hands. Natural components can be processed to make non-alcoholic substitutes, such as liquid smoke from palm oil's outer shell (Elais guineensis Jacq). It is known that liquid smoke contains antibacterial phenolic chemicals. Methods This research design is true experimental by testing the effectiveness of palm oil outer shell liquid smoke as an antiseptic, which is carried out in vitro using inhibitory tests and in vivo using palm swabs of respondents by looking at the effects before and after use. In vitro results formed the largest inhibition zone size using grade 2 liquid smoke with a concentration of 75%, with an inhibition zone size of Staphylococcus aureus ATCC 25923 of 15.6 mm; Escherichia coli ATCC 25922 of 5.8 mm; Candida albicans ATCC 10231 of 3.3 mm; and Aspergillus flavus ATCC 9643 of 33.3 mm. Results In vivo, results obtained through the respondent's palm swab showed an average value of 89.84% decrease in bacterial colonies and a 77% decrease in fungal colonies after using liquid smoke antiseptic. The results of the organoleptic assessment showed that 92% of respondents liked the color, 75% liked the smell, 75% felt that it did not cause dryness, and 92% felt that there were no side effects of use. Conclusions The liquid smoke of the outer shell of palm oil has the potential as an antiseptic.

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“…Maka dari itu penggunaan asap cair lebih dianjurkan dalam proses pengolahan ikan asap. Asap cair dihasilkan melalui pirolisis dari bahan seperti tempurung dan serabut kelapa, kayu, maupun bambu yang kemudian diikuti dengan proses kondensasi (Swandewi et al, 2019). Salah satu jenis bambu yang dapat dijadikan asap cair adalah jenis bambu tabah.…”

Section: Pendahuluanunclassified

Pengaruh Konsentrasi Rendaman Asap Cair Bambu Tabah (Gigantochloa Nigrociliata Buse-Kurz) dan Lama Waktu Pengovenan terhadap Mutu Ikan Cakalang (Katsuwonus Pelamis)

Matasik

Kencana

Wirawan

2021

jbeta

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Abstrak Ikan cakalang (Katsuwonus pelamis) salah satu jenis ikan yang banyak di konsumsi oleh masyarakat Indonesia. Kandungan nutrisinya yang cukup tinggi dan rasanya enak, membuat ikan cakalang sangat digemari Permasalahan yang sangat sering terjadi adalah dalam penanganan pasca panen ikan cakalang terutama pada musim panen raya. Kerusakan yang umum terjadi adalah pembusukan pada saat penyimpanan dalam jangka waktu tertentu. Hal ini terjadi disamping karena teknologi yang digunakan tidak memadai juga disebabkan oleh kandungan air ikan cakalang mencapai 80%, pH tubuh mendekati netral, serta kandungan gizi yang tinggi sehingga ikan merupakan media yang baik untuk pertumbuhan bakteri dan mikroorganisme lainnya. Salah satu pengolahan pasca panen yang sering dilakukan adalah dengan cara pengasapan. Penelitian ini bertujuan untuk mengukur dan mendapatkan konsentrasi asap cair bambu tabah dan lama waktu pengovenan yang tepat untuk mendapatkan kualitas mutu ikan cakalang terbaik. Metode yang digunakan adalah Rancangan Acak Lengkap Faktorial dengan dua faktor. Faktor pertama merupakan perlakuan pemberian konsentrasi asap cair yang terdiri dari konsentrasi 1%, 5% dan 9%. Faktor kedua merupakan perlakuan lama pengovenan pada ikan yang terdiri dari waktu 120 menit, 180 menit dan 240 menit, pada suhu 90?. Kombinasi perlakuan terbaik adalah pada konsetrasi asap cair 9% dan lama waktu pengovenan 240 menit menghasilkan ikan cakalang asap dengan karakteristik sebagai berikut: kadar air 41,88%; kadar protein 20,98%; total mikroba 4,50x10-4 CFU/g; nilai uji sensori kenampakan 8,33; aroma 8,87; rasa 8,60 serta tekstur 8,73. Abstract Skipjack tuna (Katsuwonus pelamis) is one widely consumed by Indonesian. It is high nutritional content and has good taste, makes skipjack fish very popular. Problems that often occur are in post-harvest handling of skipjack tuna, especially during the harvest season. The damage that commonly occurs is spoilage during storage for a certain period. It was caused by the technology used not being adequate, the water content of skipjack tuna to reach up to 80%, the body pH close to neutral, and the high nutritional content, so that fish is the best medium bacteria and others to grow. One of the post-harvest processing frequently is smoking. This study aims to measure and obtain the concentration of liquid smoke of tabah bamboo and the proper length drying to get the best quality of skipjack tuna. The method used is a factorial completely randomized design with two factors. The first factor is giving the liquid smoke concentration which consists of 1%, 5%, and 9%. The second factor is the length of fish in the oven on the fish consisting of 120 minutes, 180 minutes, and 240 minutes, at a temperature of 90?. The best treatment combination was at 9% liquid smoke concentration and 240 minutes of oven time to produce smoked skipjack tuna with the following characteristics: water content 41.88%; protein content 20.98%; total microbes 4.50x10-4 CFU/g; the value of the sensory appearance test is 8.33; fragrance 8.87; 8.60 taste and 8.73 texture.

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Karakteristik Asap Cair Batang Bambu Tabah (Gigantochloa nigrociliata BUSE-KURZ) Hasil Destilasi pada Suhu yang Berbeda

Cited by 3 publications

References 3 publications

Production and Characterization of Liquid Smoke from Coconut Shell Waste as an Effort to Reduce the Impact on Environmental Pollution

Production and Characterization of Liquid Smoke from Coconut Shell Waste as an Effort to Reduce the Impact on Environmental Pollution

The Effectiveness of Palm Kernell Shell Liquid Smoke (Elaeis Guineensis Jacq) as Antiseptic Against Microbials

Pengaruh Konsentrasi Rendaman Asap Cair Bambu Tabah (Gigantochloa Nigrociliata Buse-Kurz) dan Lama Waktu Pengovenan terhadap Mutu Ikan Cakalang (Katsuwonus Pelamis)

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