| dc.description.abstract | The misapplication of chemicals, such as formaldehyde, for preservative is still found in processed food ingredients. The use of these materials can be replaced by redistilled liquid smoke from oil palm shells. Identification using gas chromatography-mass spectrometer showed that there were no harmful compounds such as tar and polycyclic aromatic hydrocarbons. Acid level and pH of redistilled liquid smoke on 80 °C possess better result with the respectively values were 5.14% and 2.26. The LC50 value with brine shrimp lethality test method is 0.16%. Inhibition zone on the antibacterial test to Staphylococcus aureus with redistilled liquid smoke on 0.1% and 0.8% were respectively 6.11 mm and 6.08 mm while to Escherichia coli were respectively 0 mm and 6.95 mm. The inhibition zone redistilled liquid smoke was lower than 100 ppm chloramphenicol, which were 14.17 mm on S. aureus and 12.60 mm on E. coli. Redistilled liquid smoke with concentration of 0.8% was better than the concentration of 0.1% in inhibiting the growth of total microbial on the meatballs. The addition of redistilled liquid smoke was able to inhibit the growth of microbial up to 18 hours at room temperature. | en |
