Saturday 12 March 2011

Asap Cair


CHEMICAL COMPOUND ANALYSIS OF LIQUID SMOKE FROM PYROLYSIS OF COCONUT LEAF WHICH HAVE POTENCY AS NATURAL PRESERVATIVE FOR FISH 

Mulhidin

ABSTRACT

Liquid smoke is a mixture of solution and colloidal dispersion of heat in water vapor obtained from the pirolysis wood or other materials. Besides being used as a coagulant latex in the plantation industry, today's liquid smoke is known to act as an antimicrobial agent that is applied as a natural preservative in food. Because some of these functions, it is very interesting to do research on liquid smoke from coconut leaves. Given the palm leaves is a waste coconut plantation which has not been utilized optimally. This research is explorative experimental liquid smoke that is making from coconut leaves with pyrolysis process using laboratory scale equipment design and then analyze the chemical composition of the compounds contained therein. In addition, qualitative test of liquid smoke as a natural preservative in fish is done for three days with observed changes in texture and smell of the fish's body caused by the activity of histamine-forming bacteria by Morganella morganii. The result of pyrolysis at a temperature of 300-350 oC than 3 times repetition with 151.21 grams of samples obtained 36 mL of liquid smoke with a charcoal yield of 88.2 grams. In the test chemical composition of liquid smoke contains coconut leaves positive indicated carbonyl, phenol (2.975%), acid (0.04%), nitrogen (0.013%), and tar (0.43%). Qualitative test of liquid smoke as a natural preservative in fish indicate that the liquid smoke to preserve fish coconut leaves for three days.

Keywords: Liquid smoke, Palm Leaf, Preservative, Histamine