Coconut Shell Liquid Smoke Research Articles

EFEKTIFITAS KONSENTRASI NIRA LONTAR DALAM ASAP CAIR TEMPURUNG KELAPA TERHADAP KADAR PROKSIMAT CAKALANG (Katsuwonus pelamis L.) ASAP

This study aims to determine the effect of differences in the concentration of palm sap in coconut shell liquid smoke on proximate levels of skipjack flavor smoke. The study used an experimental method with four single treatments, namely the concentration of palm sap and liquid smoke from coconut shells. The parameters measured were proximate levels, which included: water content (%), texture, protein content and total colonies microbial. The results showed that: (1) The use of palm oil in liquid smoke of coconut shell significantly improved the quality of skipjack smoked during the storage period; (2) The concentration of lontar sap in liquid smoke has a significant effect on the organoleptic quality of skipjack during the storage period; (3) The concentration of palm sap of 25%+75% of coconut shell liquid smoke significantly improves the quality of the skipjack smoked which includes moisture content, texture, pH and protein content. Key Words: Concentration of palm sap, liquid smoke, quality skipjack tuna

The Effect of Coconut Shell Liquid Smoke Concentration and Storage Time on The Quality of Fresh Cob Fillet

This study aims to determine the effect of the concentration of coconut shell waste liquid smoke on the preservation of tuna, determine the effect of storage time on the preservation of tuna, determine the effect of the interaction between liquid smoke and storage time on the preservation of tuna. The study used a descriptive method with two factors, namely the concentration of coconut shell liquid smoke, namely 1, 2, 3%. The data was taken on the storage time, namely 1 day, 3 days, 5 days. The results showed that the best conditions for preserving fresh cob fillets were from a concentration of 2% liquid smoke and a storage time of 5 days. with the highest water content of 70.64%, pH of 2.23, aroma organoleptic test of 3.65 (like), and texture organoleptic test of 4.20 (like).

Effect on encapsulated liquid smoke in combination with formic acid on intestinal development and microbial counts in broiler

This research aimed to evaluate the effect of a combination between encapsulated coconut shell liquid smoke and formic acid on intestinal development and microflora population in the broiler. This study was carried out with 140 day old chicks (DOC) of strain Cobb allotted to 5 treatments and 4 replications, namely T0= basal feed added without addition of antibiotic, T1= basal feed added with 0.1% zinc bacitracin, T2=basal feed + 0.5% liquid smoke + 0.5% formic acid, T3=basal feed + 1% liquid smoke+0.5% formic acid, and T4=basal feed + 1.5% liquid smoke+0.5% formic acid. The variable of this research consists of length and weight of small intestine, pH and viscosity of ileal, and the total population of microorganism. Data were analyzed using one-way analysis of variance (ANOVA). If the data analyses have a significant effect continued with Duncan’s Multiple Range Test (DMRT). The results showed that there was no significant differences (P>0.05) effect of treatment on intestinal development and characteristics, but it significantly increased (P<0.01) Lactobacillus and decreased Salmonella sp population. It can be concluded that the combination of encapsulated coconut shell liquid smoke 1.5 % with 0.5% formic acid in the broiler diet did not affect small intestinal development and characteristics, however improved the population of lactobacillus and decrease Salmonella sp. Based on the results might suggest that the combination of encapsulated liquid smoke and formic acid could be replaced the use of antibiotics in broiler feed.

Pengaruh Konsentrasi Asap Cair Terhadap Mutu, Total Bakteri, dan Waktu Simpan Ikan Cakalang (Katsuwonus pelamis) Asap

Liquid smoke contains acid, carbonyl, and phenolic compounds, so it is very appropriate to be used as a preservative. Traditional smoking can be replaced with liquid smoke because it is safer and more practical. The study of the use of coconut shell liquid smoke has been used in skipjack fish to determine the effect of liquid smoke concentration and storage time on dissolved protein content and total bacteria in smoked fish. The quality of smoked fish was determined by two treatments, namely the variation in the concentration of liquid smoke (2, 3, 4, and 5%) and storage time (2, 4, 6, 8, and 10 days). The results showed that the best concentration of liquid smoke to produce smoked skipjack fish is 3% with a water content of 62.41% and dissolved protein content of 17.58%. The maximum storage time of smoked skipjack tuna is 6 days with a total plate count (TPC) value or total bacteria 1.8 x 105.

KARAKTERISASI DAN UJI AKTIVITAS ASAP CAIR TERHADAP KANDUNGAN PROKSIMAT IKAN TERI (CHARACTERIZATION AND ACTIVITY OF LIQUID SMOKE ON PROXIMATE CONTENTS OF ACHOVY FISH)

Coconut shell liquid smoke has been made from coconut shells by pyrolysis method at a temperature of 150 °C for 4 hours. Liquid smoke purified by adsorption using activated charcoal. The test results showed that activated charcoal could bring down the conciseness to become odourless and the color of liquid smoke from dark chocolate to yellowish-brown. The composition of the liquid smoke compound was determined by using the Gas Chromatography-Mass Spectrophotometer (GC-MS) consisting of 33.60% methylamine-D2 and 31.14% acetic acid as the dominant compounds. A solution of liquid smoke in water (6.0% v / v) was used for activity testing to the content of proximate by immersing fresh anchovy at room temperature with closed conditions for seven days. The results of the proximate test observed as follows: the water content tended to decrease, the highest on day 1 (11.56%) and the lowest on the 7th day (7.38%), the ash content tends to increase, the highest on the 7th day (9, 76%) and the lowest on the 1st day (6.52%), the fat content tends to increase, the highest on the 7th day (20.19%) and the lowest on the 1st day (9.72%) and the protein content is an increase, namely the highest on the 7th day (14.02%) and the lowest on the 1st day (10.20%). The water content decrease caused the ash content was increased as an indication of an enhancement in mineral content in the anchovy sample. Likewise, the water content decrease caused the higher fat content. Based on the results, it can be concluded that the liquid smoke produced from coconut shells purified by the activated charcoal is very promising as a foodstuffs preservative.

Persepsi peternak tentang teknologi asap cair (liquid smoke) tempurung kelapa di kelompok ternak satwa mandiri Kabupaten Kediri

This study aims to (1) determine the perceptions of farmers about coconut shell liquid smoke technology and (2) determine the factors that influence it. The research method used a descriptive quantitative approach with a survey method. Sampling using saturated samples with some 34 people. Data analysis was performed with descriptive data analysis and multiple linear regression analysis to measure the X factor (age, business experience, business income, cosmopolitan expectations, and interests) to factor Y (Perception). The results of the study showed that farmers with positive/good perceptions of coconut shell liquid smoke technology were 53%, while farmers who had negative perceptions were 47%. The analysis results obtained multiple linear regression equation Y = (4.179) + (-0,119) X1 + (0.208) X2 + (0.114) X3 + (1,475) X4 + (0.297) X5 + (0.490) X6 with R of 0.547 and R2 equal to 0.859. The results of the model summary explain the summary of the model consisting of multiple correlation values (R), 0.927. This shows that there is a high relationship between the variable x (age, business experience, business income, cosmopolitan, hopes, and interests) and the farmers' perceptions of coconut shell liquid smoke technology. The t-test results show the t-count value of the cosmopolitan factor (4.142) and the factor of interest (2.114)&gt; t-table (2.051) at the significance level of α 5%. The factors that influence farmers' perceptions of liquid smoke technology are cosmopolitan and interest. In general, breeders have good perceptions of liquid smoke technology, so that the application of liquid smoke technology in animal husbandry can be applied repeatedly to suppress environmental pollution due to the odor generated by laying chicken manure.

High Potential of Liquid Smoke from Coconut Shell (Cocos nucifera) for Biological Control of Rice Bug (Leptocorisa oratorius Fabricius)

Rice bug (Leptocorisa oracorius F) is one of the most dangerous pests for paddy commodities (Oryza sativa) in the world. The use of liquid smoke was popular among local farmers to control rice bug. A coconut shell is the main source for making liquid smoke. This research aims to analyse rice bugs' mortality and antifeedant activity when dipped with coconut shell liquid smoke. The liquid smoke's effectiveness was measured by dipping paddy (5 grams in weight) that is previously soaked with coconut shell liquid for 20 seconds. The liquid smoke was prepared in various concentrations, ranging from 0% as a control; 0.50%; 0.75%; 1%; 1.25% and 1,50%. Observations were made at 24, 48, 72, 96, 120, 144 and 168 hours. Data analysis was performed by one-way ANOVA test, using SPSS program followed by a 0.05 Tukey test to determine the significance of the rice bug pest mortality. The study resulted that the mortality values from low concentrations to high concentrations were 40%, 46.67%, 60%, 70%, and 80% over seven days. The antifeedant percentage of liquid smoke increased from low concentrations to high concentrations respectively were 10.14%, 15.15%, 31.03%, 46.15%, and 68.88% during seven days. The concentration of liquid smoke that has the highest mortality was 1.50%. In conclusion, 1.50% of liquid smoke showed the highest percentage of mortality and antifeedant activity with 80% and 68.88%, respectively. In the future, it is hoped to develop this model for commercial consumption and reduce reliance on chemicals to control rice bugs. The use of pesticides can do more harm than good, especially to the environmental system

IN VITRO ANTIMICROBIAL ACTIVITY OF COCONUT SHELL LIQUID SMOKE AGAINST Candida albicans AND Lactobacillus acidophilus ATTRIBUTING TO ENDODONTIC TREATMENT FAILURE

L. acidophilus bacteria and C. albicans fungi are the most common microorganisms isolated from the oral cavity of patients suffering from post-treatment of root canal endodontic infections. Chlorophenol Camphor menthol (ChM) is one of the antimicrobials used for root canal sterilizer but it still has many flaws. Coconut shell liquid smoke (CS-LS) is a natural product that has an antimicrobial activity and non-toxic chemical compounds for humans. This study aims at determining the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of L. acidophilus bacteria and C. Albicans fungi and comparing the antimicrobial activity between CS-LC with commercial root canal sterilization. The MIC and MBC of CS-LS were measured using 10 different concentrations ranging from 10-100%. MIC was determined by the broth dilution method. All concentration was cultured on each agar media to determine its MBC. The data were analyzed using the comparative test of Kruskall-Wallis with post-hoc Mann-Whitney. MIC and MBC of C. albicans were 10% of CSLS. Meanwhile, L. acidophilus has the MIC with a 50% concentration of CSLS and MBC with a 60% concentration of CS-LS. No significant difference in CS-LS and ChKM was found. Thus, CS-LS has a potential for endodontic treatment failure. Further research should be conducted to know other potential uses of CS-LS in dentistry.

The cyclone separator application on physicochemical characterization of coconut shell-liquid smoke grade C

The further processing of coconut shell pyrolysis into liquid smoke has been developed in recent years. However, the common technology by directly condensing the smoke has many impurity compounds which decreases the yield of liquid smoke produced. Hence, in this study the cyclone separator was applied to increase the quality of physicochemical content in coconut shell-liquid smoke (CS-LS) grade C. The physical parameters analyzed were yield, pH, density and color. The chemical parameters was analyzed by GC-MS. The result showed that CS-LS processing with cyclone separator was able to increase the total yield into 3.33%, with better color, pH and density compared to the CS-LS produced using common method (direct condensation). The application of cyclone separator was also able to increase the phenolic compounds (97%), alcoholic compounds (92%), cycloalkene compounds (91%) and also decreased the benzoic acid, carbonyl and ester up to 100% compared with common method for CS-LS grade C production.

Coconut shell-liquid smoke production based on the redistillation-filtration technology and its characterisation

The utilization of coconut shell waste into liquid smoke has been carried out in recent years. However, the conventional technology that has been applied before only able to produce coconut shell-liquid smoke (CS-LS) in grade C. Whereas the further processing is needed to produce a higher quality of CS-LS into grade A. Hence, the aim of this study is to produce CS-LS based on the redistillation-filtration technology and analysed on its physical and chemical characterisation. The characteristic of CS-LS was analysed not only in physical parameters like yields, pH and density, but also identified of chemical compounds by using GC-MS method. The result showed that the redistillation and filtration technology produce CS-LS grade A and grade C was 2.17% and 0.83% respectively. The CS-LS grade A has pH and density value better than CS-LS grade C and inline with the SmokEz Enviro-23 standard. The CS-LS grade A was composed of 4 main chemical components such as phenolic, alkoxy, cycloacene, and furan compounds. While the CS-LS grade C was composed of 6 main chemical component such as phenolic, carbonyl, acid, alkoxy, ester and cycloalkene compounds. Although CS-LS grade C has more chemical compounds, CS-LS grade A has the highest phenolic compounds which is suitable to be produced commercially as a natural food preservative. Therefore, the application of redistillation-filtration technology in CS-LS production, potentially applied to SMEs or CS-LS industries in Indonesia.

A review of Encapsulated liquid smoke

Liquid smoke is the condensation result of wood pyrolysis. It contains lots of compounds formed by constituent pyrolysis process such as cellulose, hemicellulose and lignin. Lignin can be used to produce organic acids, phenols, carbonyl that become the compound of natural antibiotics, antioxidants, antibiotic, disinfectants, or as biopesticides and food preservation. Those compounds have different proportions such as type, wood moisture and pyrolysis temperature. Liquid smoke from wood can be used as natural antibiotics contains compounds that can be extracted such as phenol derivatives, which can inhibit microbes’ growth. There are many studies about raw materials of liquid smoke such as: rice husk, coconut shell, Meranti sawdust, corncob and cinnamon. Based on literature study, Liquid smoke from coconut shell has percentage phenol 2.24%, total acid 15.7% highest than other material. Followed by the lowest pH 1.41. It can be concluded liquid smoke from coconut shell can be used natural antibiotics in animals. Coconut shell liquid smoke as a natural antibiotic has limitation in distribution and susceptible to physical and chemical changes during storage. Therefore, it was necessary to developed encapsulation of coconut shell liquid smoke. The functional properties of liquid smoke microcapsules can be maintained by using chitosan and maltodextrin as encapsulant. The aims of this review are to understand coconut shell as the best raw material of liquid smoke, after being encapsulated that can be used as natural antibiotics in animals. Based on literature study, coconut shell liquid smoke encapsulated using maltodextrin-chitosan has pH (2.70 ± 0.08), total acid (2.70 ± 0.08%) and total phenol (4.40 ± 0.05%). The paper stresses the need for more studies on using of liquid smoke encapsulated of coconut shell as natural antibiotics in animals.

The influence of Moringa leaf flour ratio with smoke flour and maturation time on performance Bali beef Pectoralis profundus muscle characteristics

The use of moringa leaves and coconut shell liquid smoke in the form of flour as an antioxidant in Balinese beef has been carried out to see changes in the functional properties of fresh meat during aging. One of the roles of antioxidants is to inhibit protein oxidation in meat during cold storage. The combination of moringa leaf flour and smoked flour as an antioxidant is used in the form of marination in the muscles of Pectoralis profundus during maturation at a temperature of 2-5° C for eight days. Maturation will improve the functional properties of meat that have an impact on improving the quality of fresh meat. This study used six male Bali cattle aged three years old from the MBC (Maiwa Breeding Center) in Enrekang and slaughtered at the Faculty of Animal Science Hasanuddin University. Pectoralis profundus muscle was dissected from the carcass after rigor mortis. Antioxidants used are 100% Moringa leaf flour and 20% smoke flour concentration. The experimental design used was a complete design with a 3 x 5 factorial pattern where factor 1: ratio of moringa leaf flour: smoked flour: 25%: 75%, 75%: 25%, and 50%: 50%, factor 2: maturation time; 0, 2, 4, 6, 8 days. The parameters observed were pH, water holding capacity (WHC), shear force value of cooked meat (SFCM), and cooking loss (CL) after the meat was cooked at 80° C for 30 minutes. The results of the study showed the ratio of Moringa leaf flour: smoked flour produces the values of the four parameters more or less the same even though there was a tendency of the ratio of 75: 25% better. While the maturation time produced the lowest pH on the sixth day, the highest WHC, the lowest SFCM, and CL on the second day, it can be concluded that maturation time improved the functional properties of Bali beef while the ratio of moringa leaf flour to smoked flour has not been able to improve the functional properties of Bali Beef.

The role of liquid smoke coconut shell in the proliferation phase of an oral traumatic ulcer

Context: Liquid smoke coconut shell (LS-CS) contains phenolic compounds that are able to promote wound healing by interfering with the inflammation phase of wound healing. The homeostatic mechanism that decreases the inflammation releases a growth factor that enhances proliferation by increasing fibroblast growth factor-2 (FGF-2), vascular endothelial growth factor (VEGF) expression and fibroblast proliferation. Aims: To analyze the role of LS-CS in the proliferation phase of oral traumatic ulcer healing by analyzing fibroblast numbers and FGF-2 and VEGF expressions. Methods: Oral traumatic ulcers were induced in diabetes mellitus Wistar rats via an alloxan injection. A traumatic ulcer as long as 10 mm was made in the inferior fornix incisive labial area. The oral traumatic ulcer was then topically treated with LS-CS using a dose of 20 μL/ 20 g body weight once daily for three, five and seven days. The fibroblast number of the oral traumatic ulcers’ tissue was then analyzed using hematoxylin-eosin, and the FGF-2 and VEGF expression were analyzed via immunohistochemistry staining. The difference in fibroblast numbers and FGF-2 and VEGF expressions were analyzed by one-way ANOVA and post hoc tests with a significance of p&lt;0.05. Results: The LS-CS affected fibroblast numbers (p=0.001) and FGF-2 expression (p=0.000) after topical treatment for seven days. There was a significant difference in the expression of VEGF after topical treatment with LS-CS for five days compared to the control group (p=0.000) and benzydamine hydrochloride (p=0.005). The topical treatment of LS-CS for seven days affected the expression of VEGF compared to the control group (p=0.000) and benzydamine hydrochloride (p=0.019). Conclusions: LS-CS could improve the healing of oral traumatic ulcers by increasing fibroblast numbers and FGF-2 and VEGF expression after seven days of treatment.

Chemical Identification of Coconut Shell Liquid Smoke

Coconut shell liquid smoke is produced from a chemical pyrolysis process that involved smoke bearing water vapor from burning coconut shells in very high temperature. Materials used in this study were coconut shell liquid smoke with three different grades. Visually, grade 1 liquid smoke was clear. Grade 2 liquid smoke was reddish in color and not as clear as grade 1, while grade 3 was dark brown. This difference may indicate that each grade had different chemical compositions. The aim of this study was to identify the chemical compounds of the three different grades of coconut shell liquid smoke using Gas Chromatography-Mass Spectroscopy (GC-MS). Extraction was carried out using Head Space Solid Phase Micro Extraction (HS-SPME). Result showed that the coconut shell liquid smoke contains high content of polyphenol. Polycyclic Aromatic Hydrocarbons (PAHs) including benzo(a)pyrene were also found. The findings of this study may be useful as basis in the determination of the application of the different grades of coconut shell liquid smoke.

Application of Liquid Smoke for Chikuwa tilapia

Chikuwa is one of fish jelly products which is usually made by traditional process on charcoal to provide odour and flavour of smoke. One methods that becoming popular nowadays is using liquid smoke to give odour and flavour of smoke in fish product. The purpose of this research was to determine the effect of using liquid smoke to characteristics of chikuwa tilapia. In this research, lemongrass liquid smoke, coconut shell liquid smoke, and corncob liquid smoke were added in the dough then heated in the oven. Besides, the process of making chikuwa control by oven without addition of liquid smoke. The results showed that different of liquid smoke has significantly different to phenol content, proximate content, hardness, and hedonic test of chikuwa tilapia. The phenol content was between 47.57 ppm to 129.23 ppm, moisture content was 56.13% to 62.61%, protein content was 11.90% to 15.51%, lipid content was 0.96% to 1.98%, ash content was 3.02% to 4.27%, and hardness was 2176.06 gf to 2600,48 gf. Based on the hedonic test, it is known that chikuwa tilapia using coconut shell liquid smoke is preferred over chikuwa tilapia without the addition of liquid smoke and chikuwa tilapia using lemongrass and corncob liquid smoke.

The Effect of Coconut Shell Liquid Smoke in Commercial Feed Towards Total Pseudomonasaeruginosa Bacteria on Gastrointestinal Tract Tilapia (Oreochromis Niloticus)

Bacteria Pseudomonas aeruginosa is one of the pathogenic bacteria that can be found in the gastrointestinal tract of fish and can affect cultivation. Bacterial disease in fish can be overcome by antibiotics, but antibiotics cause negative effects. The use of coconut shell liquid smoke in the feed is needed to decrease the growth of harmful bacteria, the liquid coconut shell contains compounds such as phenols and acids that can be used as antibacterials. Result of research of total bacterium of Pseudomonas aeruginosa on gastrointestinal tract of tilapia fish have an effect significantly different (P <0,05) to decrease of total bacteria Pseudomonas aeruginosa on gastrointestinal tract tilapia (Oreochromis niloticus). The use of coconut shell liquid smoke in the feed is most effective for decrease Pseudomonas aeruginosa bacteria in the gastrointestinal tract of tilapia (Oreochromis niloticus) in treatment with a concentration of 1.5% ie 2,11 × 105 CFU/g.

Pengaturan Dosis Asap Cair Berbahan Baku Tempurung Kelapa Sebagai Bahan Penggumpal Lateks

In the processing of solid rubber, such as the manufacture of crumb rubber and rubber smoke sheet , o ne of the most important stages is the coagulation process using coagulant. The coagulation process is instrumental in determining for quality the rubber produced. Low quality of bokar is caused by farmers using coagulant which are not recommended. Because of that, it’s necessary to found the alternative coagulant that does not damage the quality and the price is relatively cheap. The purpose of this research is gets the best dosage of coconut shell liquid smoke for latex coagulation and to evaluate quality crepe rubber coagul um using coconut shell liquid smoke. The quality observed is dirt content, ash content, volatile matter, PRI, Mooney viscosity, and color index was implemented at PTPN VII , Way Berulu , Pesawaran District . The doses used were 0 , 1%, 1 , 5%, 2%, 2 , 5%, and 3%. The result showed that the most effective dose used in this research was 1% with quality approaching formic acid treatment. Keywords: coconut shell, formic acid, latex coagulant, liquid smoke

Kajian Terhadap Variasi Metode dan Bahan Pengawet pada Proses Pengawetan Bambu-Kayu di Indonesia

Bamboo and wood are natural materials, each of which has a variety of uniqueness. Among its uniqueness is an irreplaceable building material between one another. However, weaknesses are also found in them especially related to termites or powder beetles. To be able to obtain maximum results in the use of these two materials, the preservation process was needed as a special treatment. With a variety of Bamboo preservation techniques, this paper tries to identify and examine various studies and best practices related to the Bambu-kayu preservation method in Indonesia. A qualitative approach was used with literature study techniques, field observations and in-depth interviews with entrepreneurs in preserving bamboo. From the results of the study obtained an illustration that the preservation method carried out depends on the needs of the user. It is also known that 10% Borak Boric concentrate has been able to be a chemical preservative that can be trusted to maximize material age. There should also be research on other preservatives, both chemical ones such as pyrolysis oil from plastic waste, as well as natural ones such as coconut shell liquid smoke and tobacco. Further research can also be focused on the strength of bamboo preserved by the preservation / boiling method. In addition to optimal material service age, it is necessary to consider several other criteria such as the ability to be mass produced / according to industry needs and able to be implemented significantly. Thus, it is expected that preservatives will be obtained that are safe for humans, environmentally friendly, workable and economical.

Quality characteristic of liquid smoked straw mushroom (Volvariella volvacea) ball during storage

Straw mushroom (Volvariella volvacea) ball was soaked for 15, 30, and 45 minutes with the concentration level 1%, 2%, and 3% (v/v) of the coconut shell liquid smoke. The chemical characteristics (water contains, total phenol, carbonil contains, total-N, TVB-N, and pH), microbiological characteristics (Total Plate Count), and sensory characteristics (color, flavor, taste, texture, and overalls) of the liquid smoked straw mushroom ball during 14 days storage at freezing temperature were investigated. The result showed that the water content and TVB-N were decreased after soaked and were increased after storaged. On the other hand, the result of total phenol, carbonyl content, and Total-N were increased after soaked and were decreased after storage. The level of pH and Total Plate Count of the straw mushroom ball were decreased during storage. Due to the sensory characteristics of the straw mushroom ball, the panelists provide high values for the straw mushroom ball which was soaked in 3% concentration level with 30 minutes soaked time. The best-soaked treatment was by soaked at 30 minutes with 3% concentration level liquid smoke. The straw mushroom ball has 70.95±0.10% water contains; 0.32±0.02% total phenol; 1.08±0.22% carbonyl contains; and 2.29±0.07% total-N.

Increase of collagen in diabetes-related traumatic ulcers after the application of liquid smoke coconut shell

Background: Traumatic ulcers in patients with diabetes mellitus may experience delayed healing despite their diabetic condition being controlled. Liquid smoke coconut shell containing phenolic compounds can potentially accelerate the healing process. One healing process indicator is the increased number of fibroblasts, another being the increased amount of collagen. Purpose: This study aimed to analyze the amount of collagen in traumatic ulcers in diabetics after application of liquid smoke coconut shell. Methods: Alloxan was induced in twenty-four male Wistar rats as models of diabetes mellitus. A traumatic 10 mm ulcer was made along the labial fornix incisive inferior with a round, stainless steel blade before liquid smoke coconut shell and benzydamine hydrochloride (as the control) was administrated once a day. A biopsy of the labial fornix incisive inferior was subsequently performed after the topical application for 5 and 7 days. Histological assessment was conducted to analyze the amount of collagen by means of Masson Trichome staining. Results: Histologically, the topical application of liquid smoke coconut shell for 5 days significantly increased the amount of collagen, higher than that of benzydamine hydrochloride as the control (p=0.006) (p&lt;0.05). Meanwhile, the topical application of liquid smoke coconut shell for 7 days made the concentration of collagen no significantly different from that of benzydamine hydrochloride as the control (p=0.156) (p&gt;0.05). Conclusion: Liquid smoke coconut shell applied for 5 days increase the amount of collagen in traumatic ulcers in diabetic patients.