scholarly journals The Pyrolysis Reactor Design and The Effect of Liquid Smoke from Coconut Shell on Microbial Contamination of Tofu

2020 ◽  
Vol 1 (2) ◽  
pp. 128-139
Author(s):  
Ayu Ratna Permanasari
Keyword(s):  
Microbial Contamination ◽  
Coconut Shell ◽  
Natural Food ◽  
Food Preservative ◽  
Natural Preservative ◽  
Liquid Smoke ◽  
Shell Waste ◽  
Pyrolysis Reactor ◽  
Grade 3 ◽  
Coconut Shells

Liquid smoke is a natural food preservative which can be made of coconut shells through the pyrolysis process. This study aimed to design a pyrolysis reactor and utilize the coconut shell waste to produce liquid smoke as a natural preservative of tofu. 1.5 kg of chopped coconut shell was pyrolyzed at 400C for 5 hours and produced 488 mL of grade 3 liquid smoke with a yield of 34.23%. The liquid smoke was then purified by extraction using ethyl acetate (1: 1 ratio) solvent and 70C temperature for 2 hours. The extract was then distilled at 80C and produced grade 1 liquid smoke. This liquid smoke had an acid content of 12.26% and a phenol content of 0.73%. This liquid smoke was then applied to tofu for 3 days and analyzed the microbial contamination. The smallest amount of microbial contamination was found in the samples of yellow tofu and white tofu coated with liquid smoke and stored in the refrigerator for 1.4 × 105 CFU / mL and 8 × 103 CFU/ml.

scholarly journals IMPROVING LIQUID SMOKE GRADE FROM PALM OIL EMPTY MARKET USING REDISTILATION

2015 ◽  
Vol 2 (2) ◽  
pp. 114-122
Author(s):  
Asmawit
Keyword(s):  
Acetic Acid ◽  
Food Product ◽  
Natural Food ◽  
Food Preservative ◽  
West Kalimantan ◽  
Natural Preservative ◽  
Empty Fruit Bunches ◽  
Liquid Smoke ◽  
Chemical Preservatives ◽  
Acidic Compounds

Utilization of liquid smoke products from oil palm empty fruit bunches (fibers) is currently in West Kalimantan is not optimal, and only used as a substitute for rubber coagulant formic acid. Actually liquid smoke can be upgraded into a natural food preservative. This is due to liquid smoke has the ability to preserve foodstuffs because of the acidic compounds, phenolic and carbonyl, but the scale is very small. Research on processing of liquid smoke ever done is intended for rubber farmers as a coagulant and its scale is still very small. In this research, the processing of liquid smoke with redestilation way to get a product that further adds to the benefits of liquid smoke itself as a naturally preservative.Tahu a high protein foods perishable. To inhibit such damage is often added chemical preservatives that are harmful to human health. is one type of food product that does not hold up when stored without treatment / addition of preservatives. Usually know will only hold for 1-2 days. It required a preservative that can add shelf life to know that. Chemical preservatives are relatively expensive, so we need a natural preservative that does not significantly affect health. One of these is a natural preservative liquid smoke. Therefore, the objective of this study was to determine the composition of most of the content of liquid smoke such as acetic acid and phenol. The conclusion of this study is derived liquid smoke containing 6.38% acetic acid and phenol 1.125 mg / ml.

scholarly journals Potential of Distilled Liquid Smoke Derived from Coconut (Cocos nucifera L) Shell for Traumatic Ulcer Healing in Diabetic Rats

2019 ◽  
Vol 13 (02) ◽  
pp. 271-279 ◽  
Author(s):  
Meircurius Dwi Condro Surboyo ◽  
Ira Arundina ◽  
Retno Pudji Rahayu ◽  
Dieni Mansur ◽  
Taufan Bramantoro
Keyword(s):  
Ulcer Healing ◽  
Cocos Nucifera ◽  
Coconut Shell ◽  
Diabetic Rat ◽  
Natural Food ◽  
Necrosis Factor Alpha ◽  
Liquid Smoke ◽  
Tnf Α ◽  
Significant Difference ◽  
Cocos Nucifera L

Abstract Objective Distilled liquid smoke (DLS) is a result of coconut processing by-product that not only serves as a natural food preservative but also has a promising therapeutic effect. The healing potential of DLS derived from coconut (Cocos nucifera L) shell was investigated on a traumatic ulcer with the diabetic rat. Materials and Methods DLS was analyzed the component by gas chromatograph mass spectrometry. Diabetic condition was induced by alloxan in 55 male Wistar rats. Ten mm of traumatic ulcer was made along the labial fornix incisive inferior after the diabetic condition was confirmed. Then DLS coconut shell, benzydamine hydrochloride, and sterile distilled water were applied topically for 3, 5, and 7 days. The potential healing was evaluated based on the expression of nuclear factor kappa beta (NFκB) and tumor necrosis factor alpha (TNF-α) on macrophages using immunohistochemical staining and the amount of collagen using Masson Trichome staining. The difference between each group was analyzed using one-way analysis of variance. The least significant difference test is used to determine the significant difference (p < 0.05). Results The major compounds found were phenol (36.6%), 2-methoxyphenol (guaiacol) (25.2%), furfural (17.8%), and 4-ethyl-2-methoxyphenol (3.5%) with 28 other minor constituents. The lowest NFκB and TNF-α expression on macrophage was observed by topical application of DLS derived from coconut shell for 3, 5, and 7 days of treatment. The amount of collagen was increased and indicated by the highest result of DLS compared to others. Conclusion The DLS derived from coconut (Cocos nucifera L) shell was able to improve traumatic ulcer healing in a person with diabetes.

scholarly journals Preliminary assessment of the utilization of durian peel liquid smoke as a natural preservative for mackerel

F1000Research ◽  
2019 ◽  
Vol 8 ◽  
pp. 240
Author(s):  
Muhammad Faisal ◽  
Asri Gani ◽  
Farid Mulana
Keyword(s):  
Batch Reactor ◽  
Human Consumption ◽  
Preliminary Assessment ◽  
Biomass Waste ◽  
Natural Preservative ◽  
Liquid Smoke ◽  
Low Concentrations ◽  
Fish Samples ◽  
Grade 3

Background: Durian peel is a type of biomass waste that contains cellulose, hemicelluloses, and lignin. The pyrolysis of these compounds results in production of liquid smoke which can be used as a natural preservative to replace current synthetic preservatives. This research assessed the ability of liquid smoke produced during pyrolysis of durian peel to preserve fish. Methods: Dry durian peel waste underwent batch reactor pyrolysis at 340°C and 380°C, resulting in production of liquid smoke (grade 3), charcoal, and tar. This liquid smoke was then distilled at 190°C to produce grade 1 liquid smoke, which was used to preserve mackerel. The preservation process was conducted by soaking the mackerel samples in liquid smoke at 0.5, 1, 2, and 3% concentration levels followed by observations every 6 hours. Tests to determine the total volatile base nitrogen (TVB-N) content, antibacterial quality of the liquid smoke and organoleptic quality of the fish were conducted in order to assess the preservation properties of the liquid smoke. Results: Tests on the antibacterial effects showed that the liquid smoke inhibited the growth of Escherichia coli and Staphylococcus aureus on fish even at low concentrations. At 54 hours, the TVB-N values remained below 30 mg nitrogen/g, indicating that the fish was still safe for human consumption. Results from the organoleptic tests showed that the concentration of liquid smoke influenced the preservation effects. Conclusions: At a concentration of 2–3%, the fish samples possessed acceptable flavor, taste, color and texture for up to 48 hours of soaking. However, the best conditions were obtained with a 3% concentration of liquid smoke (produced with 340°C pyrolysis), as the fish was still considered acceptable for up to 42 hours.

PEMANFAATAN BATOK KELAPA SEBAGAI MEDIA PEMBUATAN BIO-INSTRUMEN MUSIK

2020 ◽  
Vol 5 (2) ◽  
Author(s):  
Surya Rahman
Keyword(s):  
Musical Instrument ◽  
Musical Instruments ◽  
Coconut Shell ◽  
Inhibiting Factors ◽  
Surrounding Environment ◽  
Shell Waste ◽  
Plant Waste ◽  
Main Medium ◽  
Creative Media ◽  
Coconut Shells

<div class="page" title="Page 1"><div class="layoutArea"><div class="column"><p><span>Bio-musical instruments can be defined as musical instruments made from plant wastes in the surrounding environment. One of the plant waste that is easily found in the community is coconut shell. Coconut shells are often overlooked for their use as a creative medium, especially in the field of music. Musical instruments are the main media for creativity in the art of music. The rise of musical instruments or musical instruments with high prices has become one of the inhibiting factors for young people to be creative in the field of music. Seeing this phenomenon, it is deemed necessary to develop people's creativity in making their own musical instruments at economical prices but still able to compete with manufactured musical instruments. In making this bio-instrument, the method used consists of problem identification, preparation, application, and evaluation. Through this method, the results obtained in the use of coconut shell waste into creative media are the Kalimba instrument played by plucking the iron keys as the source of the tone, while the coconut shell is used as the main medium for the sound resonance of the Kalimba instrument. Kalimba is classified into a type of lamellophone instrument, which is a musical instrument that has a tongue or a thin plate. In addition to the easy-to-use manufacturing process, the tools and materials in making these instruments are also easy to find and can even take advantage of used materials. The results of making bio-musical instruments are expected to become a reference and reference for academics and non-academics, regarding how to make musical bio-instruments using coconut shell waste. </span></p></div></div></div>

scholarly journals Preliminary assessment of the utilization of durian peel liquid smoke as a natural preservative for mackerel

F1000Research ◽  
2019 ◽  
Vol 8 ◽  
pp. 240
Author(s):  
Muhammad Faisal ◽  
Asri Gani ◽  
Farid Mulana
Keyword(s):  
Batch Reactor ◽  
Human Consumption ◽  
Preliminary Assessment ◽  
Biomass Waste ◽  
Natural Preservative ◽  
Liquid Smoke ◽  
Low Concentrations ◽  
Fish Samples ◽  
Grade 3

Background: Durian peel is a type of biomass waste that contains cellulose, hemicelluloses, and lignin. The pyrolysis of these compounds results in production of liquid smoke which can be used as a natural preservative to replace current synthetic preservatives. This research assessed the ability of liquid smoke produced during pyrolysis of durian peel to preserve fish. Methods: Dry durian peel waste underwent batch reactor pyrolysis at 340°C and 380°C, resulting in production of liquid smoke (grade 3), charcoal, and tar. This liquid smoke was then distilled at 190°C to produce grade 1 liquid smoke, which was used to preserve mackerel. The preservation process was conducted by soaking the mackerel samples in liquid smoke at 0.5, 1, 2, and 3% concentration levels followed by observations every 6 hours. Tests to determine the total volatile base nitrogen (TVB-N) content, antibacterial quality of the liquid smoke and organoleptic quality of the fish were conducted in order to assess the preservation properties of the liquid smoke. Results: Tests on the antibacterial effects showed that the liquid smoke inhibited the growth of Escherichia coli and Staphylococcus aureus on fish even at low concentrations. At 54 hours, the TVB-N values remained below 30 mg nitrogen/g, indicating that the fish was still safe for human consumption. Results from the organoleptic tests showed that the concentration of liquid smoke influenced the preservation effects. Conclusions: At a concentration of 2–3%, the fish samples possessed acceptable flavor, taste, color and texture for up to 48 hours of soaking. However, the best conditions were obtained with a 3% concentration of liquid smoke (produced with 340°C pyrolysis), as the fish was still considered acceptable for up to 42 hours.

scholarly journals The Effect of Infusion of Syzygium polyanthum (Wight) Walp. Leaves as Natural Preservative Chicken Meats

2019 ◽  
pp. 19-27
Author(s):  
Dwi Hartanti ◽  
Asmiyenti Djaliasrin Djalil ◽  
Alwani Hamad ◽  
Nur Yulianingsih
Keyword(s):  
Antimicrobial Activity ◽  
Bacterial Growth ◽  
Optimum Concentration ◽  
Natural Food ◽  
Phytochemical Screening ◽  
Food Preservative ◽  
Natural Preservative ◽  
Phytochemical Content ◽  
Growth Of Bacteria ◽  
Colorimetric Methods

Syzygium polyanthum (Wight) Walp. (Indonesian bay leaf) is known for possessing antimicrobial activity that might be applied for natural food preservative. In this study, we analyzed the constituents of infusion of S. polyanthum leaves and evaluated its potency as the preservative of fresh chicken meats. The infusions were prepared with the method described in Indonesian Pharmacopeia. Phytochemical content of infusion of S. polyanthum leaves was analyzed by qualitative phytochemical screening using colorimetric methods. Its application for preservative of fresh chicken meat was evaluated based on its activity in inhibiting the growth of bacteria on the meats as well as the physical observation of the preserved meats. The infusion of S. polyanthum leaves contained flavonoids, tannins, and saponins. The infusion at the optimum concentration of 10% was capable of inhibiting bacterial growth on chicken meats and extending their shelf life up to 3 days in temperature of 3-7ºC.

scholarly journals Preliminary assessment of the utilization of durian peel liquid smoke as a natural preservative for mackerel

F1000Research ◽  
2019 ◽  
Vol 8 ◽  
pp. 240
Author(s):  
Muhammad Faisal ◽  
Asri Gani ◽  
Farid Mulana
Keyword(s):  
Batch Reactor ◽  
Human Consumption ◽  
Preliminary Assessment ◽  
Biomass Waste ◽  
Natural Preservative ◽  
Liquid Smoke ◽  
Low Concentrations ◽  
Fish Samples ◽  
Grade 3

Background: Durian peel is a type of biomass waste that contains cellulose, hemicelluloses, and lignin. The pyrolysis of these compounds results in production of liquid smoke which can be used as a natural preservative to replace current synthetic preservatives. This research assessed the ability of liquid smoke produced during pyrolysis of durian peel to preserve fish. Methods: Dry durian peel waste underwent batch reactor pyrolysis at 340°C and 380°C, resulting in production of liquid smoke (grade 3), charcoal, and tar. This liquid smoke was then distilled at 190°C to produce grade 1 liquid smoke, which was used to preserve mackerel. The preservation process was conducted by soaking the mackerel samples in liquid smoke at 0.5, 1, 2, and 3% concentration levels followed by observations every 6 hours. Tests to determine the total volatile base nitrogen (TVB-N) content, antibacterial quality of the liquid smoke and organoleptic quality of the fish were conducted in order to assess the preservation properties of the liquid smoke. Results: Tests on the antibacterial effects showed that the liquid smoke inhibited the growth of Escherichia coli and Staphylococcus aureus on fish even at low concentrations. At 54 hours, the TVB-N values remained below 30 mg nitrogen/g, indicating that the fish was still safe for human consumption. Results from the organoleptic tests showed that the concentration of liquid smoke influenced the preservation effects. Conclusions: At a concentration of 2–3%, the fish samples possessed acceptable flavor, taste, color and texture for up to 48 hours of soaking. However, the best conditions were obtained with a 3% concentration of liquid smoke (produced with 340°C pyrolysis), as the fish was still considered acceptable for up to 42 hours.

Asap Cair dari Cangkang Sawit sebagai Bahan Baku Industri

2016 ◽  
Vol 9 (2) ◽  
pp. 177-186
Author(s):  
Fauziati Fauziati ◽  
Haspiadi Haspiadi
Keyword(s):  
Oil Palm ◽  
Raw Materials ◽  
Pyrolysis Process ◽  
Active Components ◽  
Food Preservative ◽  
Oil Processing ◽  
Liquid Smoke ◽  
Industrial Material ◽  
Materials Research ◽  
Grade 3

Oil Palm shells , which are agricultural by-products from palm oil processing that contain many chemical compounds has potential to developed into industrial materials. Research has been done show that oil palm shells can be used to produce liquid smoke by pyrolysis method. The main composition of oil palm shell is hemicelluloses, cellulose and lignin. Pyrolysis process of oil palm shells can produced more than 400 active compounds that can be used as an industrial material. In the pyrolysis process hemicelluloses will be degraded into acids, cellulose. Whereas, lignin degraded into phenol. The compound is the role as an antibacterial and antioxidant and  beneficial to a preservative food, wood, latex and fertilizer. To get the liquid smoke with good quality needed refining because  there are also carcinogenic compounds such as benzoperen /tar. Liquid smoke produced by the process of purifying having the quality of different namely grade 1 as a food preservative , grade 2 as a food preservative raw materials such as raw meat and raw fish and grade 3 as preservative or coagulant latex and wood. Liquid smoke grade 1 and grade 2 obtained from the furification by filtration, destilation and the addition of adsorbents such as zeolites and activative charcoal. Ekpecially for the liquid smoke as an anticeptic in addition to the necessary compounds containing the active components is also required pungent aroma and color of the clear liquid smoke.ABSTRAKCangkang sawit merupakan sisa pengolahan kelapa sawit yang banyak mengandung senyawa kimia dan memiliki potensi untuk dikembangkan menjadi bahan industri. Penelitian yang telah dilakukan menunjukkan bahwa cangkang  kelapa sawit dapat digunakan untuk menghasilkan asap cair. Komposisi utama cangkang kelapa sawit adalah hemiselulosa, selulosa dan lignin. Proses pirolisis dari cangkang kelapa sawit dapat menghasilkan lebih dari 400 senyawa aktif yang dapat digunakan sebagai bahan industri. Dari proses pirolisi hemiselulosa akan terdegrdasi menjadi asam, selulosa, karbonil, sedangkan lignin terdegradasi menjadi phenol. Senyawa tersebut mempunyai peranan sebagai bahan antibakteri, antioksidan dan bermanfaat untuk pengawetan bahan pangan, lateks, kayu, pupuk. Untuk mendapatkan asap cair dengan mutu yang baik diperlukan pemurnian karena masih mengandung  senyawa-senyawa yang bersifat karsinogenik seperti benzoperen/tar. Asap cair yang dihasilkan dengan proses pemurnian memiliki mutu berbeda-beda yaitu grade 1 sebagai bahan pengawet makanan siap saji, grade 2 sebagai bahan pengawet bahan makanan mentah dan grade 3 sebagai bahan pengawet atau penggumpal lateks dan kayu. Asap cair grade 1 dan grade 2 diperoleh dari hasil pemurnian dengan penyaringan, destilasi dan penambahan adsorben seperti zeolit dan arang aktif. Sedangkan asap cair grade 3 diperoleh dari hasil pirolisis  cangkang sawit  kemudian disaring tanpa dilakukan redistilasi dan penambahan adsorben seperti zeolit dan arang aktif. Khusus untuk asap cair sebagai bahan antiseptik selain diperlukan senyawa yang mengandung komponen aktif juga diperlukan aroma yang tidak menyengat dan warna asap cair yang jernih.  Kata Kunci : Asap cair, cangkang  kelapa sawit, pirolisis, senyawa aktif 

scholarly journals Chemical composition of liquid smoke from coconut shell waste produced by SME in Rongkop Gunungkidul

2020 ◽  
Vol 462 ◽  
pp. 012057
Author(s):  
W A Rizal ◽  
K Nisa’ ◽  
R Maryana ◽  
D J Prasetyo ◽  
D Pratiwi ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Coconut Shell ◽  
Liquid Smoke ◽  
Shell Waste

scholarly journals Use ofMoringa oleiferaFlower Pod Extract as Natural Preservative and Development of SCAR Marker for Its DNA Based Identification

2016 ◽  
Vol 2016 ◽  
pp. 1-12 ◽  
Author(s):  
Iram Gull ◽  
Attia Javed ◽  
Muhammad Shahbaz Aslam ◽  
Roohi Mushtaq ◽  
Muhammad Amin Athar
Keyword(s):  
Shelf Life ◽  
Aqueous Extract ◽  
Moringa Oleifera ◽  
Methanol Extract ◽  
Scar Marker ◽  
Natural Food ◽  
Food Preservative ◽  
Natural Preservative ◽  
Phenolic Contents ◽  
Antibacterial And Antioxidant Activity

The use ofMoringa oleiferaas natural food preservative has been evaluated in the present study. In addition, for quality assurance, the study has also been focused on the shelf life of product to authenticate the identification of plant by development of DNA based marker. Among the different extracts prepared from flower pods ofMoringa oleifera, methanol and aqueous extract exhibited high antibacterial and antioxidant activity, respectively. The high phenolic contents (53.5±0.169 mg GAE/g) and flavonoid contents (10.9±0.094 mg QE/g) were also recorded in methanol and aqueous extract, respectively. Due to instability of bioactive compounds in aqueous extract, methanol extract is considered as potent natural preservative. The shelf life of methanol extract was observed for two months at 4°C under dark conditions. The developed SCAR primers (MOF217/317/MOR317) specifically amplified a fragment of 317 bp from DNA ofMoringa oleiferasamples collected from different regions of Punjab province of Pakistan. The methanol extract ofMoringa oleiferaflower pods has great potential to be used as natural preservative and nutraceutical in food industry.

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