scholarly journals Efficacy of Liquid Smoke Produced from Medang Wood (Cinnamomum sp.) against Schizophyllum commune

2021 ◽  
Vol 9 (2) ◽  
pp. 269
Author(s):  
Rizka Diah Permana ◽  
Hasan Ashari Oramahi ◽  
Farah Diba
Keyword(s):  
Growth Inhibition ◽  
Pyrolysis Temperature ◽  
Schizophyllum Commune ◽  
Fungal Growth ◽  
Potato Dextrose Agar ◽  
Liquid Smoke ◽  
Antifungal Properties ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Fungus Growth

The efficacy of liquid smoke obtained from medang wood (Cinnamomum sp.)against Schizophyllum commune fungus was evaluated. This study aims to evaluate the antifungal properties of liquid smoke from medang against S. commune fungus. Potato Dextrose Agar (PDA) medium was used to determine the efficacy of the liquid smoke of medang wood on S. commune fungus growth. Three kinds of liquid smoke were obtained from the pyrolysis of medang wood at 370, 400, and 430°C. The efficacy of liquid smoke from medang wood for antifungal is a factorial 3 by 4 in a completely randomized design; the first factor was pyrolysis temperature of liquid smoke from medang (370, 400, and 430°C), and the second factor was the treatment of concentration of liquid smoke from medang wood (0, 0.5, 1.0, 1.5, 2.0, 2.5, and 3.0%, v/v). The results showed that pyrolysis temperature affected liquid smoke from medang, and the concentration of liquid smoke was significantly different for inhibition of fungal growth. The results indicated that the pyrolysis temperature of liquid smoke production and the concentration of liquid smoke had a significant effect on S. commune fungus growth inhibition. Medang wood liquid smoke effectively inhibited the growth of S. commune fungus about 98.57% at a concentration of 2.5% with liquid smoke pyrolysis temperature used is 430°C.Keywords: efficacy, inhibition of fungal growth, liquid smoke, medang wood, Schizophyllum commune

scholarly journals EFIKASI SUHU PROSES PRODUKSI ASAP CAIR DAN KONSENTRASI ASAP CAIR DARI KAYU LABAN (VITEX PUBESCENS) TERHADAP JAMUR OPHIOSTOMA PILIFERUM

Agrin ◽  
2021 ◽  
Vol 24 (1) ◽  
pp. 49
Author(s):  
Hasan Oramahi ◽  
Farah Diba ◽  
Nurhaida Nurhaida ◽  
Wahdina Wahdina ◽  
Dina Setyawati ◽  
...  
Keyword(s):  
Pyrolysis Temperature ◽  
Fungal Growth ◽  
Petri Dish ◽  
Potato Dextrose Agar ◽  
Test Results ◽  
Wood Vinegar ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Ophiostoma Piliferum

Efficacy wood vinegar produced from wood laban (Vitex pubescens) against Ophiostoma piliferum fungus was evaluated. The objectives of this research to perform in vitro antifungal of wood vinegar from laban wood against O. piliferum. The source of lignocelluloses biomass was carbonization process used three temperature i.e. 350, 400 and 450 °C.  Efficacy of wood vinegar to the fungus carried on PDA (potato dextrose agar) in a Petri dish that has been mixed with the wood vinegar with a concentration of 0, 0.5, 1.0, 1.5, and 2.0 % (v/v). Antifungal test was a factorial 3 by 5 in a completely randomized design. The means were seperated using using Tukey’s test at p = 0.05. All data were analyzed using the SAS softwere (version 8.2, SAS Institute Inc., NC. USA). The test results showed that the pyrolysis suhue effect and concentration of wood vinegar on the inhibition of fungal growth. The higher pyrolysis temperature and concentration the inhibition of fungal growth was increased.Efikasi asap cair dari kayu laban (Vitex pubescens)terhadap Ophiostoma piliferum telah dilakukan.Penelitian ini bertujuan mengevaluasi kemampuan asap cair sebagai antijamur (O. piliferum) secara in vitro. Asap cair yang digunakan diperoleh dengan cara pirolisis pada suhu produksi asap cair dan konsentrasi asap cair yang berbeda. Efikasi asap cair terhadap jamur dilakukan pada media PDA (potato dextrose agar) dalam cawan Petri dengan campuran asap cair pada konsentrasi 0, 0,5, 1,5, dan 2,0 (v/v).Pengujian aktivitas antijamur dilakukan menggunakan rancangan acak lengkap tipe faktorial.Data yang diperoleh dianalisis dengan sidik ragam.Pengaruh  antarperlakuan dilakukan uji BNJ pada taraf nyata 5%. Analisis data menggunakan SAS versi 9.13. Hasil pengujian menunjukkan bahwa suhu pirolisis produksi asap cair dan konsentrasi asap cair berpengaruh terhadap daya penghambatan pertumbuhan jamur. Makin tinggi suhu pirolisis produksi asap cair dan konsentrasinya dan makin tinggi daya penghambatan terhadap pertumbuhan jamur, O. piliferum.

scholarly journals Karakteristik Asap Cair Batang Bambu Tabah (Gigantochloa nigrociliata BUSE-KURZ) yang Dipirolisis pada Suhu yang Berbeda

2019 ◽  
Vol 7 (2) ◽  
pp. 271
Author(s):  
I Gusti Ngurah Agung Yogi Angga Diatmika ◽  
Pande Ketut Diah Kencana ◽  
Gede Arda
Keyword(s):  
Pyrolysis Temperature ◽  
Total Yield ◽  
Total Phenol ◽  
Condensation Process ◽  
Total Acid ◽  
Liquid Smoke ◽  
Randomized Design ◽  
Pyrolysis Reactor ◽  
Completely Randomized Design ◽  
Smoke Yield

Asap cair merupakan asam cuka (vinegar) yang diperoleh dengan cara pirolisis seperti kayu, tempurung kelapa, cangkang kelapa sawit dan serabut kelapa yang kemudian diikuti dengan proses kondensasi dalam kondensor berpendingin air. Tujuan penelitian ini adalah untuk mengetahui rendemen dan karakteristik asap cair yang dihasilkan dari proses pirolisis batang bambu tabah dengan perlakuan suhu yang berbeda. Penelitian ini menggunakan batang bambu tabah yang sudah dipotong dengan panjang 5 cm. Masing-masing perlakuan menggunakan 3 kg batang bambu tabah. Alat yang digunakan dalam penelitian yaitu, reaktor pirolisis berbentuk tabung dengan diameter 38 cm dan tinggi 50 cm. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 3 perlakuan suhu pirolisis yang berbeda yaitu perlakuan suhu pirolisis 200oC, 300oC dan 400oC. Karakteristik asap cair yang diamati adalah pH, rendemen, total fenol, total asam dan densitas asap cair. Penelitian menunjukan bahwa perlakuan suhu pirolisis berpengaruh terhadap rendemen, total asam serta total fenol, namun suhu pirolisis tidak berpengaruh pada pH dan densitas asap cair. Hasil penelitian menunjukan bahwa rendemen asap cair tertinggi sebesar 46,11% pada pirolisis suhu 400oC namun total asamnya paling rendah dibandingkan dengan pirolisis pada suhu 200oC yang total asamnya mencapai 13,774% sedangkan untuk total fenol tertinggi terdapat pada suhu pirolisis 300oC sebesar 24,19 mg/L.   Liquid smoke is an acetic acid (vinegar) which is obtained by pyrolysis of such as wood, coconut shell, palm shells and coconut fibers which are then followed by a condensation process in a water-cooled-condenser. The purpose of this study is to determine yield and characteristics of the liquid smoke produced from the pyrolysis of "Tabah" bamboo stems with different temperature treatments. This study uses "Tabah" bamboo stems that have been cut into 5 cm length. The treatment used 3 kg of "Tabah" bamboo sticks. A tubular pyrolysis reactor with 38 cm in diameter and height of 50 cm was used in this research. This study used a completely randomized design (CRD) with 3 different pyrolysis temperature treatments, namely 200oC, 300oC and 400oC. The observed characteristics of liquid smoke were pH, yield, total phenol, total acid and liquid smoke density. Research shows that treatment of pyrolysis temperature affects total yield and total phenol, but has no effect on pH and density of liquid smoke. The highest liquid smoke yield (46.11%) was obtained at pyrolysis temperature of 400oC (12,354% total acid) but its total acid is lower than of 200oC which reached 13.774%. However the highest total phenol is producid at pyrolysis temperature of 300oC (24.19 mg /l).

scholarly journals Liquid smoke application in latex as an environment-friendly natural coagulant

2021 ◽  
Vol 926 (1) ◽  
pp. 012052
Author(s):  
Evahelda ◽  
R F Astuti ◽  
S N Aini ◽  
Nurhadini
Keyword(s):  
Raw Materials ◽  
Clotting Time ◽  
Wood Industry ◽  
Rubber Material ◽  
Environment Friendly ◽  
Natural Coagulant ◽  
Liquid Smoke ◽  
Randomized Design ◽  
Completely Randomized Design

Abstract Liquid smoke has many benefits, especially in the food, fishery, timber, and plantation industries. It is used as a preservative or durability increased and aroma and taste addition in the food and fishery industry. In the wood industry, liquid smoke can resist termite attacks, while in the plantation industry, it functions as a latex coagulant containing antifungal, antibacterial, and antioxidants that can improve rubber product’s quality. Most of the rubber farmers in Bangka Belitung still use alum as a coagulant to coagulate their latex. However, alum coagulant can reduce the quality of the processed rubber material (bokar). The reason farmers use alum is that raw materials are cheap, therefore getting coagulant raw materials at low prices and not pollute the environment with a less moderate aroma/odor caused by non-recommended coagulant materials (alum) are needed. This study aims to apply liquid smoke as a natural coagulant in latex freezing. The research method used a Completely Randomized Design, with liquid smoke concentration replicated three times. Parameters observed were clotting time speed and organoleptic test for odor during 14 days of storage. The results showed that the best concentration of liquid smoke was 15% no odor and a clotting time of 8.23 minutes.

scholarly journals KARAKTERISTIK ORGANIOLEPTIK OTAK-OTAK IKAN YANG DIBERI EDIBLE COATING KARAGINAN DENGAN PENAMBAHAN ASAP CAIR

2015 ◽  
Vol 4 (2) ◽  
Author(s):  
Eka Irma Q Bariah ◽  
Siegfried Berhimpon ◽  
Eunike Louisje Mongi
Keyword(s):  
Environmentally Friendly ◽  
Food Product ◽  
Edible Coating ◽  
The Other ◽  
Liquid Smoke ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
New Type ◽  
Completely Randomized Design

Edible coating is a new type of packaging made of biopolymer. The advantages of edible coating is enable to protect the food product, the original appearance of the product can be maintained and the product can be eaten as well as environmentally friendly. The study aim was to look at the organoleptic characteristics of fish cake coated with edible coating of carrageenan were given a liquid smoke. The treatments  given were variation of carrageenan concentration i,e. 0%, 1%, 1,5%, 2%, 2,5%, 3%. The experiment was designed using a Completely Randomized Design (CRD). To determine the effect of treatments, the data were tested using organoleptical tests consists of hedonic and texture.The results shown that hedonic test of the appearance and color of the raw sample have significant effect (p>0,05), while the other test showed no significant effect (p>0,05). However, the organoleptical score for taste, smell and texture shown a tendency that the fish cake coated, have  higher score than without coated. Keywords: Edible coating, Carrageenan, Fish cake, Liquid smoke.

PENGARUH LAMA PENYIMPANAN TEPUNG IKAN RUCAH YANG DIBERI EKSTRAK DAUN KERSEN (MUNTINGIA CALABURA L.) DALAM KEMASAN PLASTIK TERHADAP KUALITAS FISIK ORGANOLEPTIK

2018 ◽  
Vol 16 (2) ◽  
pp. 143-151
Author(s):  
Endah Eka Purnamasari ◽  
Retno Iswarin Pujaningsih ◽  
Sri Mukodiningsih
Keyword(s):  
Leaf Extract ◽  
Storage Time ◽  
Fish Meal ◽  
Fungal Growth ◽  
Fungal Contamination ◽  
Physical Quality ◽  
Plastic Packaging ◽  
Randomized Design ◽  
Completely Randomized Design

This study aims to determine and evaluate effect of adding cherry leaf extract to preserving fish meal to the physical quality of organoleptics during storage. Extracting of leaf extract by extracting using socletation method. Fishmeal was treated with A0 (without extract) and A1 (with cherry leaf extract in ratio of 1: 10 extract (v / w) to the extract concentration of 50%, packed with polyethylene plastic packaging and stored at storage time T0 (0 storage time), T1 (2nd storage time) and T2 (4th storage time). Design used completely randomized design 2 x 3 factorial pattern with 5 replications. Parameters observed were organoleptic test (texture, color, flavour and fungal contamination). The results provided there were significantly different (P<0.05) of the treatments on color and fungal contamination, but not significantly different (P> 0.05) on texture and flavour.Cherry leaf extract was possible to maintain the organoleptics physical quality from aspects of color, texture and flavourand also able to suppress fungal growth in fish meal which was packed with polyethylene plastic packaging.

scholarly journals ORGANOLEPTIC PROPERTIES OF BEEF SE’I GIVEN VARIOUS LIQUID SMOKE WHICH PIROLISED IN DIFFERENT TEMPERATURE

2021 ◽  
Vol 24 (1) ◽  
pp. 1
Author(s):  
G. E.M. MALELAK ◽  
G. M. SIPAHELUT ◽  
I G. N. JELANTIK
Keyword(s):  
Organoleptic Properties ◽  
Liquid Smoke ◽  
Randomized Design ◽  
Different Temperatures ◽  
Completely Randomized Design

Experiment objecitve was to determine liquid smoke characteristics made from various type of woods that was pyrolysed at different temperatures and its effect on se’i organoleptic. This experiment used completely randomized design (CRD) with 10 treatments and 3 replications. The treatments consisted of P1: se’i without liquid smoke (con- trol); P2: se’i given liquid smoke kusambi 300 oC; P3: se’i given liquid smoke kusambi 350 oC; P4: se’i given liquid smoke kusambi 400 oC; P5: se’i given bidara liquid smoke 300 oC; P6: given 350 oC liquid smoke bidara; P7: se’i given bidara liquid smoke 400 oC; P8: se’i given guava liquid smoke 300 oC; P9: se’i given guava liquid smoke 350 oC; P10: se’i given guava liquid smoke 400 oC. Results showed that kusambi, guava and bidara liquid smoke which was pyrolyzed at different temperatures had a significant effect (P<0.05) on acid, phenol and carbonyl of liquid smoke, se’i color and tatste. In conclusion; bidara liquid smoke with pyrolysed at 300 0C and 350 0C contains the highest carbonyl and phenols, but it is not suitable for se’i processing, because it causes dark se’i color and lowers taste score. Kusambi liquid smoke and guava are suitable for se’i processing.

scholarly journals PENGGUNAAN JENIS DAN KONSENTRASI PATI SEBAGAI BAHAN DASAR EDIBLE COATING UNTUK MEMPERTAHANKAN KESEGARAN BUAH JAMBU CINCALO (Syzygium samarangense [Blume] Merr. & L.M. Perry) SELAMA PENYIMPANAN

2019 ◽  
Vol 1 (2) ◽  
pp. 186-202
Author(s):  
Sitti Nurul Aini ◽  
Kusmiadi R ◽  
Napsiah Mey
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Cassava Starch ◽  
Apple Fruit ◽  
Edible Coating ◽  
Ginger Extract ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Fungus Growth

Cincalo wax apple is perrisible which is easily damaged due to fungus activity, thus shortening the shelf life of the fruit. The addition of starch and ginger extract is expected to inhibits fungus growth. The aims of this study is to determine the effect of edible coating on starch types and concentration to maintain cincalo wax apple fruit. This study was conducted at the Agrotechnology Laboratory and at the Tua Tunu village, used a Single Completely Randomized Design (CRD) there were 7 treatments which were the types of starch consisting of P0 = no treatment, P1 = canna starch 2%, P2 = canna starch 3%, P3 = starch canna 4%, P4 = 2% cassava starch, P5 = 3% cassava starch, P6 = 4% cassava starch. The results showed that the treatments of edible coating on starch had no significant effect on the obserrved variables, but vitamin C had a very significant effect on the 3th day of storage. Keywords: cincalo wax apple, damage, edible coating, respiration, starch

PEMANFAATAN ASAP CAIR ARANG TEMPURUNG SEBAGAI BAHAN PENGAWET PADA BAKSO IKAN TUNA

2020 ◽  
Vol 10 (2) ◽  
Author(s):  
Alfi R. M. Korah ◽  
Jan Rudolf Assa ◽  
Teltje Koapaha
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Coconut Shell ◽  
Tuna Fish ◽  
Factor B ◽  
Soaking Time ◽  
Liquid Smoke ◽  
Randomized Design ◽  
Completely Randomized Design

ABSTRACTThe research objective was to determine the effect of coconut shell charcoal liquid smoke on the shelf-life of fish meatballs. The design used was Factorial Completely Randomized Design, which consisted of 2 factors: A treatment of liquid smoke concentration 0%, 5%, 10%, and factor B treatment of immersion 30 and 45 minutes long, with three repetitions. The results showed that with the concentration of liquid smoke 0% tuna meatballs can last only one day at room temperature with the results of already whitish slimy appearance, fishy flavour, and the texture is still chewy. Fish meatballs with 10% liquid smoke concentration combine with 45 minutes soaking time can last up to 5 days at room temperature with the results of already slimy, brownish, flavorful appearance typical of fish with a chewy texture.Keywords: Liquid smoke, tuna fish meatballs, shelf-life

scholarly journals Effectivity of Using Growth Retardants on Shorea assamica Dyer Seedling at Nursery

Jurnal Wasian ◽  
2015 ◽  
Vol 2 (1) ◽  
pp. 41
Author(s):  
Arif Irawan ◽  
Iwanuddin Iwanuddin
Keyword(s):  
Experimental Design ◽  
Growth Inhibition ◽  
Plant Species ◽  
Recalcitrant Seeds ◽  
Growth Retardants ◽  
Storage Material ◽  
Seedling Age ◽  
Recalcitrant Seed ◽  
Randomized Design ◽  
Completely Randomized Design

The use of growth retardants widely used as a solution in the storage material for the propagation of plant species that have recalcitrant seed types. White meranti (S.assamica) is one kind of commercial timber from dipterocarp family found in Sulawesi. This species is one of the types of plants that have the type of recalcitrant seeds. This study aims to determine the effectiveness of using growth retardants in the nursery.The experimental design used in this research is completely randomized design. The results showed the use of growth retardants provide excellent effectiveness in inhibiting the growth of seedling of S.assamica. Paklobutrazol of 250 ppm is a the best treatment that can provide growth inhibition. Percentage of growth inhibition of seedling age of 6 months amounted to 75,14 % (height) and 33,33% (diameter).

scholarly journals Investigation on physical change and storability of meatball after treated with different levels of liquid smoke and storage time

2019 ◽  
Vol 1 (1) ◽  
pp. 19-25
Author(s):  
Syamsuddin syamsuddin Syamsuddin ◽  
Effendi Abustam ◽  
Lellah Rahim
Keyword(s):  
Shear Force ◽  
Storage Time ◽  
Similar Response ◽  
Physical Change ◽  
Liquid Smoke ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Storage ◽  
Different Levels ◽  
Desirable Effect

This present work investigated physical change and storability of buffalo meatball after treated with different levels of liquid smoke and storage time. Completely randomized design consisting of 2 factors (liquid smoke levels: 0, 1, 2%; storage time: 0, 1, 2, 3 weeks) was arranged, with 3 replications. Analysis of variance was employed to evaluate data, followed with LSD test. The results showed that liquid smoke could reduce shear force of meatball and TPC, but increase rancidity. Meanwhile, all parameters studied (shear force, TPC, and rancidity) tended to be lower along with storage time. In addition, both factors seemed to exhibit similar response oto shear force and TPC. In conclusion, the addition of liquid smoke 2% and storage time of 1 week resulted in the most desirable effect on buffalo meatball.  

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