Manufacture of Food Preservatives from Liquid Smoke as By-Product of Processing Coconut Shells (Cocos Nucifera)

DOI

10.2991/978-94-6463-118-0_5How to use a DOI?

Keywords

Food Preservatives; Liquid Smoke; Coconut Shells

Abstract

Currently, environmental issue have become national and even international issues, the first is chemical/ food preservatives that must be avoided because they are detrimental to health such as formalin and borax. One of the latest innovations in this research is the use of liquid smoke as a preservative that is safe human consumption. In addition, another issue is environmental pollution, including by-products in the form of smoke from the manufacture of coconut shell charcoal, so it is necessary to use it so as not to pollute the environment. Therefore, the purpose of this study in addition to finding a solution so that the smoke produced does not pollute the environment by converting smoke pollution into liquid smoke, which in this study looks at the effect of reactor temperature on the yield of charcoal and liquid smoke produced, and analyzes the characteristics of liquid smoke based on the safety of liquid smoke product into food preservatives produced from the pyrolysis process as a by-product of processing coconut shells into charcoal. The result of the GC-MS show that the liquid smoke obtained at a pyrolisis temperature of 300 ℃–400 ℃ consists of 47 components, and at a pyrolisis temperature of 300 ℃–500 ℃ it consist of 66 components. From the results of GC-MS analysis to the liquid smoke produced at a pyrolisis temperature at 300 ℃–400 ℃, they were identified as neither benzo[a]pyrene nor other polycyclic aromatic hydrocarbon compounds with carcinogenic properties were found in the liquid smoke, so for food preservatives as grade 2 it is safe to use.

Copyright

© 2023 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Ida Febriana
AU  - Jaksen
AU  - Desti Lidya
AU  - Irawan Rusnadi
AU  - Mega Persada Putri
AU  - M. Rahman L
AU  - Chm M. ‘Azim Jamaluddin
PY  - 2023
DA  - 2023/06/26
TI  - Manufacture of Food Preservatives from Liquid Smoke as By-Product of Processing Coconut Shells (Cocos Nucifera)
BT  - Proceedings of the 6th FIRST 2022 International Conference (FIRST-ESCSI-22)
PB  - Atlantis Press
SP  - 30
EP  - 40
SN  - 2589-4943
UR  - https://doi.org/10.2991/978-94-6463-118-0_5
DO  - 10.2991/978-94-6463-118-0_5
ID  - Febriana2023
ER  -