Karaktristik proses destilasi asap cair grade 3

Distillation of liquid smoke is a process of heating liquid smoke based on the difference in its boiling point and then cooled to get liquid smoke with better quality. This heating aims to separate unwanted components in liquid smoke such as tar and benzopyrene. The process is strongly influenced by several things such as temperature and distillator. From these two measurements, several characteristics such as heating rate, distillation flow rate of liquid smoke, production capacity, heating temperature, steam temperature and distillation time, as well as the characteristics of the resulting liquid smoke can be known.The purpose of this study is to determine the characteristics of the 3rd grade liquid smoke distillation process with electric heating and water cooling condenser which includes the production capacity of liquid smoke and to determine the quality and quantity of liquid smoke, heating rate, electricity consumption, flow rate and to determine the efficiency of 2nd grade liquid smoke production.This research was conducted at the Laboratorium Teknik Mesin Universitas Muhammadiyah Metro, this study used a distillation apparatus made of Aluminium plate 1 mm thick, 180 mm in diameter, 250 mm high. Condenser with 0.5 inch diameter copper pipe 3,5 m long, 3 inch diameter PVC pipe, 3m long. The raw material for 3rd grade liquid smoke is 3 liters.The results obtained that the distillation apparatus has a capacity of 3 liters, the distillation temperature affects the rate of heating that occurs, namely the distillation temperature of 110oC, the heating rate is 707,42 J/second, the electricity consumption is 4,48kWh, the time is 45 minutes, and for a temperature of 120 oC the heating rate is 754,60 J/second, electricity consumption is 4,467 kWh in 65 minutes. The highest yield of liquid smoke is at a temperature of 110 oC, which is 2840 ml with a flow rate of 8,35 ml/minute and an efficiency of 94,6%, pH level of 2,15. And for a temperature of 120 oC it produces 2560 ml of liquid smoke, with a flow rate of 8,67 ml/minute and an efficiency of 85,3%, with a pH level of 2,10.

The Depiction of Coconut Products (Food and Non-Food) In Tidore Islands, North Maluku

Indonesia is the highest producer of coconut in the world. One of the cities in Indonesia which is the central producer of coconut is Tidore Islands, North Maluku. Tidore Islands is a city in the east part of Indonesia located in the province of North Maluku. Tidore Islands has many products made of coconut tree parts as raw materials. The products are varied from food products to non-food products. This research was a descriptive study to discover the variety of coconut products produced in the Tidore Islands as basic data to develop an integrated coconut industry in the Tidore Islands. The research was conducted in 4 sub-districts that had >40 ton/year production of coconut. The result showed that black copra was the main product of coconut widely produced by people in the Tidore Islands. Other food products were white copra, coconut oil, and VCO. Non-food products widely produced by people in Tidore Island were coconut shell charcoal, coconut fiber, broomstick, and liquid smoke.

Evaluation of the phytochemical content, antimicrobial and antioxidant activity of Cocos nucifera liquid smoke, Garcinia mangostana pericarp, Syzygium aromaticum leaf, and Phyllanthus niruri L. extracts

Background and Aim: Many plants contain bioactive substances with antibacterial and antifungal properties. The aim of this study was to evaluate the antibacterial and antifungal activity of Cocos nucifera shell liquid smoke (CSL), clove leaf extract (CLE), and mangosteen pericarp extract (MPE) alone and in combination against Escherichia coli and Candida utilis. The antioxidant activity, phenol, saponin, and tannin of CSL, CLE, MPE, and Phyllanthus niruri L. extract were also measured. Materials and Methods: The agar well-diffusion method was used to determine the antimicrobial and antifungal activities of CSL, methanolic MPE, and CLE and their combination CSL+MPE+CLE (COMBI) on bacteria E. coli and fungus (C. utilis). Antioxidant activity was measured by the diphenylpicrylhydrazyl method. Total phenol and total tannin were measured by the Folin–Ciocalteu method and total saponin was measured by the vanillin-sulphate method. Results: The results indicated that phenolic and tannin levels were greater in MPE than in CLE, whereas the saponin content was higher in CLE compared with MPE. Undiluted (100%) MPE exhibited lower antibacterial activity (p<0.05) than chloramphenicol against E. coli, however, undiluted CLE and COMBI showed similar activity compared with chloramphenicol against E. coli. COMBI caused significantly (p<0.05) higher inhibition compared with virginiamycin against E. coli. CSL, MPE, and COMBI exhibited significantly lower antifungal activity (p<0.05) than that of ketoconazole against C. utilis. In contrast, CLE showed improved antifungal activity (p<0.05) compared with ketoconazole. Conclusion: Cocos nucifera liquid smoke, Garcinia mangostana pericarp extract, and Syzygium aromaticum leaf extract, either alone or in combination, have the potential to be used as antibacterial and antifungal agents.

An in vitro-based hazard assessment of liquid smoke food flavourings

Liquid smoke products are widely used as a food additive to create a desired smoke flavour. These products may contain hazardous chemicals generated during the wood-burning process. However, the toxic effects of these types of hazardous chemicals constituting in the commercially available products are largely unknown. Therefore, a test battery of cell-based in vitro methods, covering different modes of actions of high relevance to human health, was applied to study liquid smoke products. Ten liquid smoke flavourings were tested as non-extracted and extracted. To assess the potential drivers of toxicity, we used two different solvents. The battery of in vitro methods covered estrogenicity, androgenicity, oxidative stress, aryl hydrocarbon receptor activity and genotoxicity. The non-extracted samples were tested at concentrations 0.002 to 1 μL liquid smoke flavouring/mL culture medium, while extracted samples were tested from 0.003 to 200 μL/mL. Genotoxicity was observed for nearly all non-extracted and all hexane-extracted samples, in which the former had higher potency. No genotoxicity was observed for ethyl acetate-extracted samples. Oxidative stress was activated by almost all extracted and non-extracted samples, while approximately half of the samples had aryl hydrocarbon receptor and estrogen receptor activities. This study used effect-based methods to evaluate the complex mixtures of liquid smoke flavourings. The increased bioactivities seen upon extractions indicate that non-polar chemicals are driving the genotoxicity, while polar substances are increasing oxidative stress and cytotoxic responses. The differences in responses indicate that non-extracted products contain chemicals that are able to antagonize toxic effects, and upon extraction, the protective substances are lost.

Characteristics of Liquid Smoke of Red Fruit (Pandanus conoideus. L.) Waste with Pyrolysis Method and Potentially as Biopesticide

This study aims to determine the yield and quality of liquid smoke in the form of pH values, acid levels, and phenol levels from the burning of red fruit seed waste as raw material for grade 3 liquid smoke using pyrolysis equipment. Liquid smoke is used as an alternative food preservative and flavor enhancer that it can use in the food processing industry to minimize the use of harmful preservatives such as formalin. But it also can be used as a biopesticide in agriculture so that it becomes an alternative to chemical pesticides in controlling pests. It was researched at the Research Laboratory of the Chemical Engineering Department FTI UMI Makassar in July 2020 and the Agrotechnology Laboratory of the Petra Baliem Wamena Agricultural Science College in April 2021. The research activity began by making grade 3 liquid smoke because liquid smoke can be used as a biopesticide at this level. Then proceed with the analysis of the chemical and physical content of liquid smoke. The research method used was an experimental method with six replications on the amount of red fruit seed waste 500 g, 1000 g, and 1500 g. The pyrolysis process was carried out at temperatures ranging from 300-400ºC for 180 minutes. The results of the observations from the tests carried out showed that the liquid smoke of red fruit seed waste produced was more in the weight or quantity of red fruit seed waste 1000 g was BM2 treatment which had a pH value of 3.35, the acid content of 14.20%, total phenol content of 4.91%, quite brown. Thick and smells like liquid smoke. The high levels of acid ranging from 13.73-14.20% and high levels of phenol ranging from 4.91-5.11% compared to previous studies with raw materials for liquid smoke of rice husks, coconut shells, and organic waste, made the liquid smoke of red fruit seed waste as a biopesticide with repellant and anti-inflammatory properties. Insects ate them because acids and phenols can provide an aromatic that insects do not like.

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

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.

The influence of the mixture of some plant powder with Anacardium occidentale shell liquid smoke on total bacteria and Escherichia coli in the ileum of broiler

Antibiotics/feed additives are commonly used in poultry rations to prevent disease, increase feed efficiency, and improve performance. Plants are the alternatives to replace antibiotics that are safe and without side effects for chicken meat consumers. The aim of this study was to evaluate the effect of administration of a mixture of plant powder and Anacardium occidentale shell liquid smoke on the total bacteria and Escherichia coli in the broiler ileum. The plant mixture was: Phyllanthus niruri L. (PNP) powder: Anacardium occidentale shell liquid smoke (AOLS): Syzygium aromaticum leaf powder (SAP). The study used a Completely Randomized Design. In total, 80 one-day-old broiler chicks were allotted randomly into eight treatments with two replicates per treatment and 5 birds per replicate. The study with the following treatments: Control, Zn-Bacitracin 0.05%, T1 (1.25%: 0.125%: 0.313%), T2 (1.25%: 0.125%: 0.157%), T3 (0.625%: 0.125%: 0.157%). T4 (0.625%: 0.0625: 0.157%), T5 (0.313%: 0.0313: 0.625%), T6 (0.313%: 0.125%: 0.313%). To find out the total bacteria and Escherichia coli, the chicken is then slaughtered 2 hens per replicates to collect feces from the ileum. The results showed that the treatment of the mixture of PNP: AOLS: SAP was not significantly different (P>0.05) with Zn-bacitracin treatment on the total bacteria and Escherichia coli. However, the number of bacteria in T1 was lower than that of the Zn-bacitracin treatment, while the number of Escherichia coli in T1 was closer to the Zn-bacitracin treatment. It can be concluded that the PNP: AOLS: SAP (1.25%: 0.125%: 0.313%) mixture at T1 treatment has the potential as a natural antibiotic to replace Zn-bacitracin antibiotic in inhibiting total growth of bacteria and Escherichia coli in the ileum of broiler.