Study of the physical properties of liquid smoke from cocoa rind on moisture content and different pyrolysis temperature

Abstract

Cocoa is one of the flagship commodity of West Sumatera from plantation sector. Cocoa skin waste is still little in utilization. One of the utilization of cocoa fruit skin is made raw material for liquid smoke making. The purpose of this research is to know the physical properties of liquid smoke of cocoa fruit skin with different levels of water content of raw materials and the temperature of pyrolysis differently. This research has been conducted in April – May 2019. The results showed that the liquid smoke of the cocoa fruit skin at different levels of water and the temperature of pyrolysis resulted in a brownish-yellow liquid smoke color and no turbidity. The liquid smoke color is calculated based on Hue degree values. Water content of 10% at 200, 300 and 400°C temperature obtained 4.3374; 4.2635 and 4, 2169 °Hue. Water content of 15% at 200, 300 and 400°C temperature obtained 4.3878; 4.3561 and 4, 3342 °Hue. Moisture content of 20% at temperatures 200, 300 and 400°C obtained 4.4776; 4.4537 and 4, 3342oHue. Water content of 25% at 200, 300 and 400°C temperature obtained 4.5730; 4.5134 and 4, 4829°Hue. The analysis of liquid smoke type weights are generally above the water. The weight of 10% cocoa water content in the temperature of 200, 300 and 400°C obtained 1.000963; 1.000953 dan1,00148. The weight of the cocoa content type is 15% at a temperature of 200, 300 and 400°C obtained 1.001401; 1.001677 and 1.002753. The weight of the type of cocoa skin moisture content is 20% at 200, 300 and 400°C obtained 1.004195; 1.004629 and 1,004754. The weight of the type of cocoa skin moisture content is 25% at 200, 300 and 400°C obtained 1.004288; 1.004735 and 1.005341.