Liquid Smoke of Red Fruit (Pandanus Conoideus. L.) Waste with Pyrolysis Method For Controlling Sweet Potatoes (Ipomea Batatas. L.) Pest

Abstract

Pandanus conoidus, or red fruit, is a nutrient-dense native Papuan plant, whereas Ipomea batatas are the main food for the Wamena people. Biomass from red fruit seed waste can be used as liquid smoke to control Ipomea batatas . At a temperature of between 300 - 450 °C, liquid smoke is produced through a pyrolysis process. Pyrolysis produces phenolic chemicals and aldehydes that have antioxidant and antimicrobial properties (anti-bacterial and anti-fungal). The assessment of pH, acidity, and phenol concentration characterizes the quality of liquid smoke. The potential of red fruit seed waste as a liquid smoke product for biopesticides in Ipomea batatas is explored in this study. Additionally, study development aims to determine the optimal method for pyrolyzing red fruit seed waste, its characteristics, chemical content, and the way to use liquid smoke as a biopesticide in Ipomea batatas . The results showed that the liquid smoke of grade 3 red fruit seed waste contains 7 components that can be detected using a mass spectrometer. The higher the concentration of liquid smoke produced by grade 3 red fruit seeds, the higher the possibility of Cylas formicarius mortality. Cylas formicarius had the highest mortality rate (90%) when tested at a 7% test solution concentration.

Production and Characterization of Liquid Smoke from Coconut Shell Waste as an Effort to Reduce the Impact on Environmental Pollution

“…The liquid smoke produced has products similar to those obtained with the same pyrolysis temperature parameters by Dewi [2022], which are dominated by acetic acid and phenol, which are very important in agriculture as antioxidants, antiseptics, and antibacterial agents. Another study using large feedstock sizes also managed to get liquid smoke from corncobs.…”

Utilization of Red Fruit on The Growth of Tissue Granulation in Diabetic Wounds

“…Red fruit contains nutritional composition, it turns out that in the form of red fruit juice it contains a lot of antioxidants (average content): Carotene (12,000 ppm), Beta-carotene (700 ppm), Tocopherol (11,000 ppm) (Noviyanti, 2010;Sarofa et al, 2015). In Papua, Red Fruit is one of the traditional foods by the people of Wamena, Papua (F. C. Dewi et al, 2022;Zebua et al, 2019), this fruit is called kuansu. Its scientific name is Pandanus Conoideus because the Red Fruit plant belongs to the pandan-pandanus family with trees resembling pandanus (Keim & Sujarwo, 2021;Walujo et al, 2007).…”