Liquid Smoke Characterization from Banana (Musa paradisiacal) Leaf and Fruit Skin

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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Main Author: NUGRAHA (NIM 10504015); Pembimbing: Dr. Aminuddin Sulaeman, ANGGA
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
id id-itb.:13980
spelling id-itb.:139802017-09-27T11:42:35ZLiquid Smoke Characterization from Banana (Musa paradisiacal) Leaf and Fruit Skin NUGRAHA (NIM 10504015); Pembimbing: Dr. Aminuddin Sulaeman, ANGGA Indonesia Final Project INSTITUT TEKNOLOGI BANDUNG https://digilib.itb.ac.id/gdl/view/13980 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. text
institution Institut Teknologi Bandung
building Institut Teknologi Bandung Library
continent Asia
country Indonesia
Indonesia
content_provider Institut Teknologi Bandung
collection Digital ITB
language Indonesia
description 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.
format Final Project
author NUGRAHA (NIM 10504015); Pembimbing: Dr. Aminuddin Sulaeman, ANGGA
spellingShingle NUGRAHA (NIM 10504015); Pembimbing: Dr. Aminuddin Sulaeman, ANGGA
Liquid Smoke Characterization from Banana (Musa paradisiacal) Leaf and Fruit Skin
author_facet NUGRAHA (NIM 10504015); Pembimbing: Dr. Aminuddin Sulaeman, ANGGA
author_sort NUGRAHA (NIM 10504015); Pembimbing: Dr. Aminuddin Sulaeman, ANGGA
title Liquid Smoke Characterization from Banana (Musa paradisiacal) Leaf and Fruit Skin
title_short Liquid Smoke Characterization from Banana (Musa paradisiacal) Leaf and Fruit Skin
title_full Liquid Smoke Characterization from Banana (Musa paradisiacal) Leaf and Fruit Skin
title_fullStr Liquid Smoke Characterization from Banana (Musa paradisiacal) Leaf and Fruit Skin
title_full_unstemmed Liquid Smoke Characterization from Banana (Musa paradisiacal) Leaf and Fruit Skin
title_sort liquid smoke characterization from banana (musa paradisiacal) leaf and fruit skin
url https://digilib.itb.ac.id/gdl/view/13980
_version_ 1822017414978600960

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