Characteristics of Cinnamon Liquid Smoke Produced Using Several Purification Techniques
[1]
I. Ketut Budaraga, Agricultural Technology Department, Faculty of Agricultural Ekasakti University, Padang City, West Sumatera, Indonesia.
[2]
Arnim , Animal Production Department, Faculty of Animal Husbandry Andalas University, Limau Manis Street Padang City, West Sumatera, Indonesia.
[3]
Yetti Marlida, Animal Production Department, Faculty of Animal Husbandry Andalas University, Limau Manis Street Padang City, West Sumatera, Indonesia.
[4]
Usman Bulanin, Fisheries Cultivation Department, Faculty of Fisheries Bung Hatta University, Sumatera Street Padang City, West Sumatera, Indonesia.
This research aims to discover the physical and chemical quality characteristics of liquid smoke obtained from liquid smoke from a number of different purification techniques. The research experiments used Complete Random Design with eight blocks repeated three times. The process used was the purification involving distillation at 100±10°C; at 140±10°C; using activated carbon, using a (50:50), mixture of activated carbon and zeolite, using decantation for a day, for two days and for three days. Changes that were observed in the physical characteristics of the liquid smoke included yield,specificdensity and colour. The chemical characteristics observed where water content, pH, total acid number, phenol content, carbonyl content and the content of benzo(a)pyrene. The results indicated that there was a very significant influence (P<0,01) of the process on the quality of the liquid smoke. The best quality resulted from distillation at 140 ± 10°C resulting in a specific gravity of 1,05 g/ml, yield of 88%, pH 2,36, total acid number titration 8,12%, phenol 0,22%, carbonyl 4,33% and no detectable benzo(a) pyrene. Based on these results it can be concluded that use of distillation at 140 ± 10°C is the best purification process amongst those studied.
Purification Methods, Liquid Smoke, Physical Characteristics, Chemical Characteristics, Distillation
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