#TITLE_ALTERNATIVE#

• Main Author: NURHASANAH (NIM 20506061), ENI
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/7803
• Institution: Institut Teknologi Bandung

The Purpose of this research is to design a simple and cheap equipment to make liquid smoke from a coconut shell. The technique applied is based on pyrolysis process, that is heating the coconut shell in a closed sistem with relative low oxygen. Although the coconut shell in the drum doesn’t touch fire directly, but it becomes hot and releases smoke. Because the drum is closed tightly, the smoke that is inside the drum will flow to the spiral pipe functioning as a condensor. The condensor is flowed water and then the smoke changes to become liquid. The liquid smoke obtained directly from coconut shell pyrolysis still contains tar which is very dangerous for healthy. So it is necessary carried out a distilation process to dissociate tar from liquid smoke. Before distilation, the liquid smoke is kept for two weeks to precipitate the tar that is mixture in the smoke. Based on proton NMR, GCMS and FTIR analysis, the liquid smoke from the coconut shell contains phenol and the others compounds which can be used as a antioxidant in food preservation. Because the liquid smoke is antioxidant and antibacterial, it can be used as a preserver. Antibacterial can resist the defects of food material, during the storage as result of microbe activity that causes the loss of gizi content and aesthetic value and also the forming of dangerous and poisonous compounds. The liquid smoke has been applicated not only for presevating meat such as poultry meat and salmon fish, but also giving taste at sauce, soup, vegetables, flavour and mace.