Liquid Smoke Characterization from Banana (Musa paradisiacal) Leaf and Fruit Skin
Liquid smoke can be used for food preservatives. Nowadays, many food preservatives are using toxic subtances. This research has produced liquid smoke from banana fruit skin and leaf with pyrolysis. Every components of banana skin and leaf has been characterized using FTIR, UV/VIS, GC, and GC-MS. IR...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/13980 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Liquid smoke can be used for food preservatives. Nowadays, many food preservatives are using toxic subtances. This research has produced liquid smoke from banana fruit skin and leaf with pyrolysis. Every components of banana skin and leaf has been characterized using FTIR, UV/VIS, GC, and GC-MS. IR spectrum from banana fruit skin and leaf showed -OH, polyhidroxy, Carbon- Carbon double bond, triple bond, and C-O functional groups. From UV spectrum also showed the same pattern with IR spectrum. GC chromatogram showed 26 components for banana skin liquid smoke while 8 components from banana leaf. GC/MS chromatogram showed in the banana fruit skin and leaf liquid smoke contains phenol, carbonyl, acid, and polycyclic hydrocarbon aromatic compound. In tofu preservation, time to preserve is affected by liquid smoke concentration. |
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