Aplikasi Asap Cair Cangkang Sawit sebagai Pengawet Ikan dan Antibakteri
Palm Shells Liquid Smoke Application as Fished Preservative and Antibacterial
Date
2012Author
Nursyamsi, Reza
Achmadi, Suminar Setiati
Mubarik, Nisa Rachmania
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Palm shells as agricultural waste can be utilized into other products. Pyrolysis of palm shells produce exhaust fumes that can be condensed into liquid smoke. Redistilled liquid smoke can be used as a preservative because it has antibacterial activity. The tests involved total volatile base nitrogen (TVB-N) levels in preserved fish and antibacterial test using agar diffusion method. The content of various organic acids in liquid smoke reaches 9.1%, mainly consist of acetic acid. Liquid smoke concentrations of 8, 9, and 10% (v/v) were able to maintain freshness of pomfret fish up to 24 hours. Inhibition of liquid smoke was less against Staphylococcus aureus and was greater against Escherichia coli than 100 ppm chloramphenicol, which was used as standard antibacterial compound. Cangkang sawit sebagai limbah pertanian dapat dimanfaatkan menjadi produk lain. Pirolisis cangkang sawit menghasilkan asap buangan yang dapat dikondensasikan menjadi asap cair. Asap cair yang didistilasi ulang dapat dijadikan bahan pengawet karena memiliki aktivitas antibakteri. Pengujian yang dilakukan adalah kadar total volatile base nitrogen (TVB-N) pada ikan yang diawetkan dan uji antibakteri metode difusi agar. Kandungan berbagai asam organik dalam asap cair mencapai 9.1%, terutama terdiri atas asam asetat. Asap cair konsentrasi 8, 9, dan 10% (v/v) dapat mempertahankan kesegaran ikan bawal hingga 24 jam. Penghambatan asap cair konsentrasi tersebut lebih rendah terhadap Staphylococcus aureus dan lebih besar terhadap Escherichia coli dibandingkan dengan kloramfenikol 100 ppm sebagai antibakteri standar.
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- UT - Chemistry [2060]