Pemanfaatan Asap Cair Tempurung Kelapa dalam Pengawetan Daging Sapi

Assidiq, Fitrahuddin; Rosahdi, Tina Dewi; Viera, Baiq Vera El

doi:10.15575/ak.v5i1.3723

Cited by 14 publications

(17 citation statements)

References 3 publications

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“…Menurut [22] asam asetat merupakan antioksidan utama dalam asap cair yang dapat menghambat proses oksidasi di dalam bahan pangan. Penelitian Assidiq et al (2018) menyatakan komponen asam dapat menghambat terbentuknya spora, pertumbuhan bakteri dan fungi pada produk makanan [23] . Bakso yang direndam asap cair pada perbandingan 1:20 dan 1:30, diamati perubahan warna abu-abu menjadi abu-abu pucat, sedikit lendir namun tidak bau.…”

Section: Uji Asap Cair Sebagai Pengawet Bakso Ikanunclassified

ASAP CAIR DARI LIMBAH KULIT MANGROVE Avicennia alba UNTUK PENGAWETAN BAKSO IKAN (LIQUID SMOKE FROM MANGROVE SKIN WASTE Avicennia alba FOR THE PRESERVATION OF FISH BALLS)

Aritonang¹,

Wenisda

Sofiana

2021

indonesian

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Liquid smoke has been successful pabricated from mangrove Avicennia alba shell by pyrolysis method at a temperature of 400℃ for 3 hours. Liquid smoke was purified by adsorption using activated kaolinite as adsorbent. The test results showed that activated kaolinite could bring down the rancidness to become odorless and the color of liquid smoke from dark chocolate to gray colour. The composition of the liquid smoke compound was determined by using the Gass Chromatography-Mass Spectrophotometer (GC-MS) consists of 2-propanone (CAS) acetone 25.79% and furan, tetrahydro- of 10.37% and carbamic acid, monoammonium salt (CAS) ammonium carbamate of 58.46% . The LC50 value of pure liquid smoke ranging from 1000 ppm is an indication that it is not toxic and safe to use for food preservation. Activity test against the inhibition of microbial growth in fish meatballs, showed that ability. The higher the concentration of liquid smoke, the better the inhibition of microbial growth. Based on the results, it can be concluded that the liquid smoke produced from mangrove Avicennia alba shell purified by the activated kaolinite is very promising as a foodstuffs preservative

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Section: Uji Asap Cair Sebagai Pengawet Bakso Ikanunclassified

ASAP CAIR DARI LIMBAH KULIT MANGROVE Avicennia alba UNTUK PENGAWETAN BAKSO IKAN (LIQUID SMOKE FROM MANGROVE SKIN WASTE Avicennia alba FOR THE PRESERVATION OF FISH BALLS)

Aritonang¹,

Wenisda

Sofiana

2021

indonesian

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“…This can be explained by research conducted by Rizal et al (2020), where the pyrolysis of coconut shell at a temperature of 300 o C produces more variations in chemical compounds than the temperature of 200 o C. Most of the phenol group compounds were found at pyrolysis temperatures above 250 o C. Pyrolysis of coconut shells produces various components of chemical compounds, and acetic acid is the component of chemical compounds with the highest percentage. Acidic components can inhibit the formation of spores, the growth of bacteria, fungi, and virus activity in foodstuffs (Assidiq et al, 2018). In addition to acetic acid, there are many other anti-microbial compounds produced through the pyrolysis of coconut shells, such as compounds of the carboxylic acid group, phenols, and alcohols (Rizal et al, 2019).…”

Section: Table 4 Anova Treatment On the Level Of Infectionmentioning

confidence: 99%

The Effect of Smoking Treatment on Infection Level, Dormancy, and Physiological Quality of Shallot Seed

Wariyanti¹,

Nelwan²,

Sutrisno³

2022

JTEP-L

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Plant-derived smokes has antimicrobial activity and have been reported to have the ability to promote germination for various kinds of plant seeds. The purpose of this study was to analyze the effect of coconut shell burning smoke against the level of fungal infection, dormancy, and the physiological quality of shallot seed bulb. The research design used was a factorial randomized block design. The first factor is the smoking time (t), with 3 levels of treatments (t1 = 40 minutes, t2 = 80 minutes, t3 = 120 minutes) and the second factor is the temperatures of the biomass reactor (T), with 2 treatments (T1 = 200 ± 50 oC and T2 = 300 ± 50 oC). The smoking process using the pyrolysis-external heating method was carried out without affecting the moisture content of the seeds. The smoking with reactor temperature of 300 oC and duration of 40 minutes gave the same effect as the treatment of the highest temperature and duration, two of these treatments gave the highest antimicrobial effect and dormancy compared to other treatments. The smoking with 300 oC reactor temperature and 40 minutes duration gave an average dormancy of 96.3±10.1 (DAH) and 50.7±1.8 % infection. Keywords: Choconut shell smoke, Dormancy, Fungi infection, Physiological quality, Shallot seed bulbs

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“…Menurut Rasi et al (2017), penggunaan asap cair dalam pengawetan makanan biasanya digunakan dengan cara disemprotkan, dioleskan, atau direndam. Seperti halnya pada penelitian yang dilakukan oleh Assidiq et al (2018), tentang pemanfaatan asap cair tempurung kelapa dalam pengawetan daging sapi dengan penggunaan konsentrasi asap cair sebesar 1,5% dan waktu perendaman daging sapi selama 20 menit dapat menurunkan kadar air pada daging sapi. Namun dengan pemanfaatan metode pengkristalan asap cair, bentuk asap cair dapat diubah menjadi bentuk bubuk.…”

Section: Pendahuluanunclassified