A Study on the Effectiveness of Liquid Smoke Produced From Palm Kernel Shells in Inhibiting Black Pod Disease in Cacao Fruit in Vitro

Faisa, M.; Chamzurni, Tjut; Daimon, Hiroyuki

doi:10.21660/2018.43.3531

Cited by 23 publications

(19 citation statements)

References 28 publications

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“…This process occurs in various stages: (i) hemicelluloses are disintegrated at 200-315°C, resulting in formation of furan, acetic acid and its derivatives; (ii) cellulose is disintegrated at 240-350°C, resulting in carbonic acid formation; (iii) lignin is disintegrated at 280-500°C, resulting in production of phenol, phenolic ether and its derivatives 2 . In principle, any wood material can be used in pyrolysis to produce liquid smoke, including palm kernel shells, sugar cane fibers, empty fruit bunches, rice husks, and coconut peel [3][4][5][6][7][8][9][10] . Previous research [11][12][13] has shown that the liquid smoke produced from pyrolysis of palm kernel shells contained phenol, carbonyl and other acids.…”

Section: Introductionmentioning

confidence: 99%

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

2019

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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.

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Section: Introductionmentioning

confidence: 99%

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

2019

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“…Liquid smoke resulting from palm kernel shells at different temperatures has different compositions [22], [23]. Assessment of the chemical content in the liquid smoke was performed using Pyro-GCMS (GCMS-QP2010, SHIMADZU) based on a method developed by Guillen and Ibargoitia [10], [24].…”

Section: Liquid Smoke Chemical Contentsmentioning

confidence: 99%

The Effectiveness of Liquid Smoke Produced From Palm Kernel Shells Pyrolysis as a Natural Preservative in Fish Balls

Faisal¹,

Gani²

2018

GEOMATE

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This study investigated the utilization of liquid smoke as a natural preservative in fish balls without reducing their nutrition and aesthetic value. The liquid smoke used in this research was obtained through pyrolysis of palm kernel shells at temperatures of 340, 360, and 380°C. The resulting liquid smoke was then purified using a two-stage distillation process at a temperature of 200°C in order to remove unwanted compounds. This grade-1 liquid smoke was then used to preserve fish balls. The parameters assessed to monitor the fish balls' preservation were total volatile bases (TVB), pH, and organoleptic test results. The results showed that the smallest TVB value of 12.66 mgN/100 g at 20 hours was obtained for fish balls preserved using liquid smoke pyrolysis at 380°C (3% concentration). The organoleptic test showed that 90% of respondents preferred the taste, aroma, and texture of the fish balls preserved using liquid smoke pyrolysis at a temperature of 340°C (2% concentration). The pH test showed that the fish balls preserved using liquid smoke possessed a pH above 6, meaning that they were in good condition.

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“…Salah satu metode untuk memanfaatkan potensi limbah biomassa kelapa sawit di Indonesia adalah dengan cara mempirolisis limbah tersebut sehingga menghasilkan produk asap cair yang dapat digunakan sebagai pengawet nabati. Beberapa penelitian menunjukkan bahwa senyawa asap cair mengandung senyawa yang bersifat antibakteri dan antioksidan [7,11,12].…”

Section: Pendahuluanunclassified

“…Asap cair yang didapatkan merupakan grade 3. Selanjutnya asap cair dimurnikan dengan cara destilasi pada temperatur 190 o C. Proses pembuatan asap cair yang lebih detail dapat dilihat pada penelitian sebelumnya [11,14]. Senyawa atau Komponen kimia yang terdapat dalam asap cair akan diidentifikasi dengan menggunakan GC-MS berdasarkan metode yang dikembangkan oleh modifikasi Guillen and Ibargoitia [15,16].…”

Section: Metodologi Penelitianunclassified

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Potensi Pemanfaatan Kitosan Termodifikasi Asap Cair Sebagai Bahan Edible Coating Anti Mikroba Untuk Pengawetan Daging

2018

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AbstrakPenelitian ini merupakan kajian awal pemanfaatan kitosan yang dimodifikasi dengan asap cair untuk menghasilkan bahan edible coating yang dapat digunakan sebagai pengawet daging sapi. Senyawa kitosan diperoleh dari limbah kulit udang, sedangkan asap cair dihasilkan dari pirolisis cangkang kelapa sawit pada suhu 340 o C. Larutan edible coating dengan berbagai konsentrasi dibuat dengan cara melarutkan kitosan (1-1,5%) kedalam asap cair 3%, yang selanjutnya diaplikasikan sebagai pengawet daging. Sampel daging yang sudah dicelupkan edible coating selama 15 menit, kemudian disimpan didalam lemari pendingin dan diamati penurunan daya tahannya setiap 24 jam selama 8 hari. Hasil pengujian asap cair menggunakan Gas Chromatography-Mass Spectrometry (GC-MS) menunjukkan bahwa asap cair mengandung senyawa fenol dan asam asetat yang memiliki sifat antimokrobial. Uji ketahanan daging dilakukan dengan menganalisa aroma, tekstur dan warna daging. Hasil penelitian menunjukkan bahwa daging sapi yang telah dilapisi larutan kitosan-asap cair dapat bertahan hingga 7 hari. Konsentrasi kitosan mempengaruhi daya tahan daging, semakin besar konsentrasi kitosan maka daya tahan daging semakin baik. Konsentrasi optimum diperoleh pada 1 % kitosan, padakondsi tersebut daging masih memiliki aroma, tekstur dan warna yang dapat diterima hingga waktu 6 hari. Hal ini menunjukkan bahwa asap cair-kitosan dapat digunakan sebagai bahan edible coating. AbstractThis research is a preliminary study of the utilization of chitosan modified with liquid smoke to produce edible coating material that can be used as a preservative of beef. Chitosan compounds obtained from shrimp shell waste, while liquid smoke produced from pyrolysis of palm shells at a temperature of 340 o C. Edible coating solution with various concentrations was made by dissolving chitosan (1-1.5%) into 3% liquid smoke, which was then applied as a meat preservative. Meat samples that have been dipped edible coating for 15 minutes, then stored in the refrigerator and observed decreased endurance every 24 hours for 8 days. Analysis results of Gas Chromatography-Mass Spectrometry (GC-MS) showed that liquid smoke contains phenol and acetic acid compounds that have antimocrobial properties. Meat endurance test was done by analyzing the aroma, texture and color of meat. The results showed that the beef that has been coated liquid chitosan solution can last up to 7 days. Chitosan concentration affects the endurance of meat, the greater the chitosan concentration, the better the meat endurance. The optimum concentration was obtained at 1% of chitosan, the meat still has an acceptable aroma, texture and color for up to 6 days. This suggests that chitosan-liquid smoke can be used as an edible coating material.

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A Study on the Effectiveness of Liquid Smoke Produced From Palm Kernel Shells in Inhibiting Black Pod Disease in Cacao Fruit in Vitro

Cited by 23 publications

References 28 publications

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

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

The Effectiveness of Liquid Smoke Produced From Palm Kernel Shells Pyrolysis as a Natural Preservative in Fish Balls

Potensi Pemanfaatan Kitosan Termodifikasi Asap Cair Sebagai Bahan Edible Coating Anti Mikroba Untuk Pengawetan Daging

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