Production of Liquid Smoke From the Process of Carbonization of Durian Skin Biomass, Coconut Shell and Palm Shell for Preservation of Tilapia Fish

1st International Symposium of Indonesian Chemical Engineering 2018

Sari, E.^1 ; Khatab, U.^2 ; Burmawi^1 ; Rahman, E.D.^1 ; Afriza, F.^1 ; Maulidita, A.^1 ; Desti, V.^1

Department of Chemical Engineering, Universitas Bung Hatta, Padang-West Sumatera, Indonesia^1

Depertment of Civil Engineering, College of Technology Payakumbuh, West Sumatera, Indonesia^2

关键词: Coconut shells;    Liquid smoke;    Organoleptic properties;    Palm shell;    Phenolic compounds;    Vacuum distillation;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/543/1/012075/pdf
DOI  :  10.1088/1757-899X/543/1/012075

来源: IOP

【 摘 要 】

The Liquid smoke can be use for food preservation, be obtained from pyrolysis of materials containing cellulose, hemicellulose, and lignin. The form of liquid smoke that has the ability to preserve,for their phenolic compounds,acids and carbonyl. The purpose of this research is to know the quality of liquid smoke from process of charcoal the biomass obtained from rotary pyrolysis carbonisator as fish preservative, the effect of liquid smoke on the chemical and organoleptic properties of fish, and the resilience of fish after being given smoke liquid. The metode of experiments with skin biomass of durian, coconut shell, and palm shell. Biomass is dried, then is burned in rotary carbonisator pyrolysis. The results ofthe process are namely liquid, tar and charcoal smoke. Next, Liquid smoke is precipitated and then it is distilled twice, namely ordinary distillation and vacuum distillation. Results combustion produces liquid smoke with a yield of 19% on the skin of durian, 23.6% on coconut shell, and 20.8% on palm shells. Organoleptic test results on the fish with the addition of liquid smoke from the skin of durian with a concentration of 5 % is most preferred by the panellists in terms of color, aroma, flavor, and texture.