Production of Liquid Smoke From the Process of Carbonization of Durian Skin Biomass, Coconut Shell and Palm Shell for Preservation of Tilapia Fish

Abstract

The Liquid smoke can be use for food preservation, be obtained from pyrolysis of materials containing cellulose, hemicellulose, and lignin. The form of liquid smoke that has the ability to preserve,for their phenolic compounds,acids and carbonyl. The purpose of this research is to know the quality of liquid smoke from process of charcoal the biomass obtained from rotary pyrolysis carbonisator as fish preservative, the effect of liquid smoke on the chemical and organoleptic properties of fish, and the resilience of fish after being given smoke liquid. The metode of experiments with skin biomass of durian, coconut shell, and palm shell. Biomass is dried, then is burned in rotary carbonisator pyrolysis. The results ofthe process are namely liquid, tar and charcoal smoke. Next, Liquid smoke is precipitated and then it is distilled twice, namely ordinary distillation and vacuum distillation. Results combustion produces liquid smoke with a yield of 19% on the skin of durian, 23.6% on coconut shell, and 20.8% on palm shells. Organoleptic test results on the fish with the addition of liquid smoke from the skin of durian with a concentration of 5 % is most preferred by the panellists in terms of color, aroma, flavor, and texture.

Characterization of Distillation and Redistillation Product of Coconut Shell Liquid Smoke at Various Temperatures

“…The pH value represents a crucial parameter used to gauge the quality of the distillation product, offering valuable insights into the chemical decomposition processes within coconut shells that yield organic acids present in liquid smoke [21]. Previous research endeavours have shed light on this aspect; Anggraini and Yuniningsih [22] reported a pH value of 1.41 for liquid smoke derived from coconut shells, while Sari et al, [15] observed a pH value of 2.4 for coconut shell liquid smoke subjected to redistillation using the vacuum method at 81°C. Further research by Saloko et al, [23] yielded a pH value of 2.54 for the redistillation of coconut shell liquid smoke at 98±2°C.…”

“…The initial phase targets the removal of harmful compounds, while a subsequent redistillation stage seeks to isolate pure phenol compounds. Phenol's diverse attributes, encompassing antioxidative, antibacterial, and antifungal properties, extend its potential utility to food preservation [9,[12][13][14][15][16]. Thus, the study's primary objective is to establish optimal conditions that yield enhanced quantities of coconut shell liquid smoke, simultaneously maximizing phenol content.…”

Pengaruh berbagai sumber pengasapan terhadap kadar protein, mikrobiologis dan organoleptik ikan nila (Oreochromis niloticus) asap

“…Proses pengolahan ikan asap secara tradisional masih menggunakan sistem terbuka. Kekurangan pengasapan ini antara lain penampakan ikan kurang menarik, kesulitan dalam mengontrol suhu, dan menimbulkan polusi udara (Sari et al, 2019). Proses pengasapan terbuka juga beresiko terkontaminasi oleh debu kotoran atau mikroorganisme yang dapat menghasilkan produk yang kurang higienis sehingga tidak aman dikonsumsi (Ibanga et al, 2019).…”

Characteristics and Chemical Compounds Liquid Smoke of Mangrove Stem Bark Waste from Charcoal Industry

“…The liquid smoke resulting from pyrolysis is then purified by the distillation method. 500 mL of liquid smoke, then boiled to a temperature of 100˚C [20]. From the process of making liquid smoke, there are three types of liquid smoke solutions with different boiling points, namely liquid smoke without distillation (A) at 0˚C -400˚C, liquid smoke residue (B) at 100 0 C -400˚C and liquid smoke distillate (C) 0˚C -100˚C.…”