Pemurnian Asap Cair Dari Kulit Durian Dengan Menggunakan Arang Aktif

Rinaldi, Adhitya; Alimuddin, Alimuddin; Panggabean, Aman Sentosa

doi:10.20884/1.jm.2015.10.2.185

Cited by 11 publications

(8 citation statements)

References 2 publications

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“…The formation of organic acids from cellulose and hemicellulose components affected the organoleptic quality of liquid smoke and served as natural preservatives (Budaraga et al, 2016). The total acid and pH were inversely proportional, with the higher concentration of acid in liquid smoke leading to a lower pH value (Rinaldi et al, 2015). The analysis of the acid content in liquid smoke derived from the pyrolysis and distillation at 100±2 °C showed that the former had a higher total acid value.…”

Section: Total Organic Acidmentioning

confidence: 99%

Identification and Composition of Volatile Compounds in Liquid Smoke Derived from Betara Variety of Areca catechu Husk

Muliyanti,

Hidayat,

Supriyadi

2023

agriTECH

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The seeds of Areca nut plants hold significant economic value, with a remarkable total production of 65,295.89 tons. However, the husk, constituting 50% to 75% of the fruit, are persistently discarded. This study aims to explore the conversion of Areca nut waste into liquid smoke with specific physical properties and chemical composition. It uses GC-MS to identify volatile chemicals in liquid smoke and carries out a distillation process using a glass column containing natural zeolite for purification. Furthermore, the pyrolysis method is employed at a varying temperature of 150 °C, 250 °C, 350 °C, and 450 °C for 3 hours to process the waste into liquid smoke. The study determines the chemical composition of total acid, phenol, and carbonyl, which range from 1.34% to 3.09%, 0.37% to 0.42%, and 6.84% to 7.46%, respectively. The physical properties of crude liquid smoke in terms of yield range from 16.93% to 31.49%, while the color brightness varies from 25.02 to 57.46. The result shows that liquid smoke comprises 13 acidic, 20 carbonyl, and 6 phenolic compounds, contributing to the aroma. In addition, temperature of the pyrolysis process affects the formation of liquid smoke and the corresponding compounds contained in Areca husk.

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Section: Total Organic Acidmentioning

confidence: 99%

Identification and Composition of Volatile Compounds in Liquid Smoke Derived from Betara Variety of Areca catechu Husk

Muliyanti,

Hidayat,

Supriyadi

2023

agriTECH

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“…Arang aktif yang telah diaktivasi dapat mengurangi bau dan warna asap cair sebesar 20% [3]. Arang aktif bertujuan untuk mendapatkan filtrat asap cair dengan bau asap yang ringan dan tidak menyengat [4].…”

Section: Indonesiaunclassified

Pembuatan Asap Cair (Liquid Smoke) dari Limbah Serbuk Kayu Jati dan Kayu Pinus secara Pirolisis sebagai Pengawet Alami

Izza¹,

Putra²,

Amalia³

2022

j.teknologi

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Research on making liquid smoke from teak and pine sawdust by pyrolysis which will be used as a natural preservative. Pine and teak sawdust carried out a pyrolysis process for 4 hours at a temperature of 400 o C using a pyrolysis reactor with a maximum capacity of 2 kg. The ratio of teak wood powder raw material: pine wood used 1:0; 0:1 and 1:1. Then purified by distillation with a distillation temperature of 100, 101-125, 126-150 o C. Liquid smoke application is used on tofu food with observation time of 2, 3, 4, 5 and 6 days. The quality of the liquid smoke produced is a mixture of sawdust and teak (1:1) at a distillation temperature of 126-150 o C, namely pH 3.1, density 1.028 g/mL and the clearest color and able to preserve food for up to 4 days.

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“…Beberapa berbahan jagung [5][6][7] dan beberapa menggunakan sawit [8]. Selanjutnya menggunakan bahan durian [9].…”

Section: Pendahuluanunclassified

Studi Literatur Pengaruh Pirolisis, Jenis Adsorban serta Aktivator dalam Karakterisasi Asap Cair

Sihombing

Keryanti²,

Yulistiani³

et al. 2021

fuller. j. of chem.

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Liquid smoke is a preservative solution that can be used safely. This grade 1 product can be also used as food preservative. The aim of this article is to discuss and examine the previous experiment’s results by literature review. The outcome of this article is expected to be regenerated by other research using the existing variable which is discussed on this article or using new variable. Based on the result. There are some variables that effect the final quality of liquid smoke. Some of them are pyrolisys temperature, pyrolisys time, adsorbant type and activator type. Pyrolisys temperature used was arround 250 °C – 300 °C with resulted pH 1.41 to 2.25. While for pyrolisys temperature was arround 4 – 5 hours with phenol content arround 3.04% to 4.08%. The type of adsorbant used was zeoilte and quartz sand, which the acid total having both increment and decrement phenomenon. Activator type used were salt activator such as NaCl , NaHCO, CaCl2, Na2SO4 and base activator (NaOH) which producing the most percent acid total.

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Pemurnian Asap Cair Dari Kulit Durian Dengan Menggunakan Arang Aktif

Cited by 11 publications

References 2 publications

Identification and Composition of Volatile Compounds in Liquid Smoke Derived from Betara Variety of Areca catechu Husk

Identification and Composition of Volatile Compounds in Liquid Smoke Derived from Betara Variety of Areca catechu Husk

Pembuatan Asap Cair (Liquid Smoke) dari Limbah Serbuk Kayu Jati dan Kayu Pinus secara Pirolisis sebagai Pengawet Alami

Studi Literatur Pengaruh Pirolisis, Jenis Adsorban serta Aktivator dalam Karakterisasi Asap Cair

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