Abstract
The purpose of this study is to review the diversification process of oil palm fronds into commercial liquid smoke products. The pyrolysis process of oil palm fronds at 250 °C for 2h was performed to produce crude liquid smoke and followed distillation process at 125, 150, 175 and 200 °C for 15, 30, 45, and 60 min to separate tar as a contributor dark color in liquid smoke. By titration method, the distilled liquid smoke has 5.15% of acetic acid at pH = 2.3 and this result in accordance with FAO standard. The composition of an organic acid, carbonyl, and phenolic compounds were 45.46, 23.08, 29.60 percentages, respectively in distilled liquid smoke and classified as refined liquid smoke. These results indicated that liquid smoke generated from oil palm fronds has a good prospect as a commercial product and suitable for food preservative in the further study based on chemical characteristics.
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