Liquid Smoke Research Articles

Improving the quality and toxicity of rice husk liquid smoke to control edamame soybean pests

Purpose of the research to improve the quality and toxicity of husk charcoal liquid smoke which is effective and selective in controlling edamame soybean plant pests, safe for predatory and pollinators arthropods, and does not contain the dangerous compound Benzo(a)pyrene. The resulting product can be used as a substitute for synthetic insecticides which are non-selective and unsafe for predators, pollinators and human health. The technique used was to set the temperature of the pyrolysis process between 200-300°C to produce grade 3 and distillation of grade 3 to grade 2 with a temperature of 80-100°C. Research was carried out at Jember State Polytechnic, from August to September 2023. The observation parameters were content of grade 3 and grade 2 compounds using GCMS, Bioassay tests against S. litura 3rd instar using concentrations of 0%, 1%. 2%, 3%, 4% and 5% each for 10 test insects, with 3 repetitions, using the feed immersion method. LC50 and LC95 test used PoloPlus 1.0. Field tests compared arthropod diversity, grade 3, grade 2 and Imidacloprid treatments, using the Kruskal-Wallis test. The diversity index uses the Shannon-Wiener (H’) and Sympson Dominance Index (C’) formulas. Conclusion LC95 grade 3 was 3%, Grade 2 was 4%. Both were not found Benzo(a)pyrene. The grade 3 pest population was not significantly different compared to Imidacloprid. Grade 3 and grade 2 predators and pollinators were higher than Imidacloprid, the diversity of Grade 3, grade 2 and Imidacloprid treatments were moderate diversity, balanced ecosystem and no species dominance found.

Exploration of rice husk ash as a green corrosion inhibitor immersed in NH4Cl 7.5 % solution

The study reports the development of a liquid smoke solution of rice husk ash (RHA) as a green corrosion inhibitor in NH4Cl solution in approaching corrosion protection for refinery facilities. The recent utilization of RHA has a partial solution to address the possible chemical to form a filming layer to disconnect bare metal and their environment. This work prepared the RHA solution by condensing the RHA vapor before adding it to various concentrations. The corrosion test of potentiodynamic and electrochemicals intends to discover the inhibitor's corrosion resistance before examining the electronic transition corresponding to the contribution of several functional groups using Ultraviolet Visible (UV–Vis) and Fourier-Transform Infrared Spectroscopy (FTIR). Surface evaluation intends to unveil the nature of the corrosion by utilizing the Scanning Electronic and Atomic Force Microscope. The corrosion test result shows the depression of corrosion rate to 0.120 mmpy with high efficiency beyond 96 % in the addition of 7.5 ppm RHA inhibitor. The greater Nyquist semicircle diameter at high concentrations increases the adsorption of the RHA on the surface of C1018. The electronic transition of n–π* and π –π* shows an extensive contribution of CC, CO, and –OH based on the UV–Vis and FTIR test. The formation of a complex compound of Fe-(NH4Cl-RHA)n blocks the corrosion active sites to reduce the corrosion. This study paves the way for using RHA as an organic compound under NH4Cl conditions, such as in a refinery process facility.

6-Octadecenoic and Oleic Acid in Liquid Smoke Rice Husk Showed COVID-19 Inhibitor Properties.

In recent years, liquid smoke rice husk (LSRH) has shown its therapeutic potency to diabetes, wound healing, stomatitis, and periodontitis. The phenol, 6-octadecenoic acid, oleic acid, and 9-octadecanoic acid were responsible for their therapeutic effect. The LSRH also demonstrated their potential for infectious diseases such as coronavirus disease (COVID-19). Therefore, the molecular dynamics (MDs) simulation and pharmacophore analysis was performed to analyse the binding stability of 6-octadecenoic and oleic acid. Based on MD simulation, 6-octadecenoic and oleic acids seemed to retain their interactions with Ser144 and Thr24, respectively, with hydrogen bond distance less than 2.9 Å. This interaction was stable during the simulation and has hydrophobic and hydrogen bonds/acceptors. The 6-octadecenoic acid and oleic acid were confirmed to have great potency as inhibitors for COVID-19. These compounds also showed that the existence of hydrophobic and hydrogen bonds/acceptors could increase biological activity.

Konsentrasiasap Cair Cangkang Kemiri Terhadap Fisikokimia dan Organoleptik Dendeng Sapi

The purpose of this study is to produce a concentration of hazelnut shell liquid smoke as a natural preservative by analyzing water content, Ph, and total phenol which affects organoleptic improvement which includes color, taste, texture, and preference. The method used in this study was a randomized design complete with 5 treatments and 4 repeats so that there were 20 sample units. The placement of the treatment is P0 = as a control for the use of hazelnut shells liquid smoke. P1=soaking meat concentration Liquid Smoke pecan shell 2%. P2=soaking meat concentrate Liquid Smoke pecan shell 4%. P3=soaking meat concentrate Liquid Smoke pecan shell 6%. P4= Soaking meat 8% hazelnut shell liquid smoke concentrate. The variables observed were water content, pH, organoleptic covers (color, taste, texture and preference), and the additional test was testing total phenol. And then Testing the moisture content, pH first tests the normality, if the distribution of normal data is analyzed with Anova at the level of 5%. If the effect is real in the treatment, proceed with the Duncan Double wilaya test. Organoleptic Testing (Color, Taste, Texture and Preference Level), if the distribution of data is abnormal, then nonparametric kruskall wallis tested using SPSS 21. If the results of the crucial walis test differ markedly, then proceed with the Mean Comparison Rank Test. Phenol testing is tested descriptively. The results of the analysis of various showed that. That the use of hazelnut shell smoke with different concentration levels has an effect in lowering water content and pH but can increase panelists' preference for organoleptic (color, taste, texture and preference) in beef jerky. Different levels of liquid smoke concentrations can also increase the total phenol activity.

Pengolahan Se’i Sapi dengan Memanfaatkan Asap Cair Sekam Padi dan Pengaruhnya Terhadap Kadar Air, pH dan Organoleptik

This research aims to determine the effect of different concentrations of rice husk liquid smoke on water content, pH, fat content and organoleptics in beef se'i including (color, taste, texture and preference). The research material used in this research was 6 kg of beef. This research used a Completely Randomized Design (CRD), consisting of 4 treatments and 5 replications, namely P1=rice husk liquid smoke concentration 0.5%, P2=rice husk liquid smoke concentration 1%, P3=rice husk liquid smoke concentration 1.5 % and P4 = concentration of rice husk liquid smoke 2% so there are 20 sample units. The observation variables are water content, pH, fat content and organoleptics (color, taste, texture, preferences). The data is analyzed with a confidence level of 5%, if the results have a real effect then proceed with a real difference test. Organoleptic data were statistically processed using the Non-Parametric Kruskal Wallis method. The results of the research carried out can be concluded that smoking cow se'I with a high concentration of rice husk liquid smoke can increase the percentage of water content and pH and have an effect in increasing the panelists' acceptance of organoleptic se'I by obtaining a slightly brownish, soft and soft se'I color. distinctive taste.

Human Keratinocyte Responses to Woodsmoke Chemicals.

Air pollution consists of complex mixtures of chemicals with serious deleterious health effects from acute and chronic exposure. To help understand the mechanisms by which adverse effects occur, the present work examines the responses of cultured human epidermal keratinocytes to specific chemicals commonly found in woodsmoke. Our earlier findings with liquid smoke flavoring (aqueous extract of charred wood) revealed that such extracts stimulated the expression of genes associated with oxidative stress and proinflammatory response, activated the aryl hydrocarbon receptor, thereby inducing cytochrome P4501A1 activity, and induced cross-linked envelope formation, a lethal event ordinarily occurring during terminal differentiation. The present results showed that furfural produced transcriptional responses resembling those of liquid smoke, cyclohexanedione activated the aryl hydrocarbon receptor, and several chemicals induced envelope formation. Of these, syringol permeabilized the cells to the egress of lactate dehydrogenase at a concentration close to that yielding envelope formation, while furfural induced envelope formation without permeabilization detectable in this way. Furfural (but not syringol) stimulated the incorporation of amines into cell proteins in extracts in the absence of transglutaminase activity. Nevertheless, both chemicals substantially increased the amount of cellular protein incorporated into envelopes and greatly altered the envelope protein profile. Moreover, the proportion of keratin in the envelopes was dramatically increased. These findings are consistent with the chemically induced protein cross-linking in the cells. Elucidating mechanisms by which this phenomenon occurs may help understand how smoke chemicals interact with proteins to elicit cellular responses, interpret bioassays of complex pollutant mixtures, and suggest additional sensitive ways to monitor exposures.

The effect of liquid smoke (Cocos nucifera) in controlling acute hepatopancreatic necrosis disease in Litopenaeus vannamei

Vibrio parahaemolyticus is found in coastal environments throughout the world and is a major pathogen that causes Acute Hepatopancreatic Necrosis Disease (AHPND) with mass mortalities in Pacific whiteleg shrimp (Penaues vannamei). The extract of coconut shell liquid smoke (Cocos nucifera) was tested for antibacterial effect against AHPND in vitro. It was further evaluated for its potential efficacy in preventing AHPND in vannamei shrimp in vivo. The water in this study has been tested and positive for Vibrio parahaemolyticus. Two experimental diets were obtained by adding 0.5% and 1% liquid smoke to a commercial shrimp diet. The dietary supplementation with liquid smoke significantly enhanced shrimp growth performance during 90 days of rearing. A liquid concentration of 0.5% showed a higher growth performance (17.56 gr) than a 1% concentration (14.4 gr). Liquid smoke added to the shrimp fed partially entered the shrimp’s digestive system, and some would dissolve into the water. This water-soluble bioactive is thought to reduce the concentration of V. parahaemolyticus in waters. This was proven by the fact that no shrimp were infected with V. parahaemolyticus during the 90-day rearing.

Analysis of total flavonoid and antioxidant activity of coconut shell liquid smoke (Cocos nucifera L.) as an antibacterial

Background: Coconut shell is often used for cooking or treated as waste. Liquid smoke is a by-product of coconut shell processing, which results from condensation of combustion steam. It is divided into grades one, two, and three based on the characteristics and utilisation. It contains phenolic, carbonyl acids and other compounds which act as antioxidants, antibacterials, and antifungals. Objective: To determine the total content of flavonoids, antioxidants and antibacterial activity in liquid smoke. Method: Liquid smoke was produced by a pyrolysator and distilled to produce grades one, two and three. It was then tested for antibacterial activity using the minimal inhibitory concentration (MIC) method against S. aureus and E. coli. The AlCl3 reagent and DPPH method were used to determine the total flavonoid and antioxidant levels, respectively. Results: The MIC of grade one, two, and three coconut shell liquid smoke was 10%; 10%; 5% against S. aureus; and 10%, 5%, and 5% against E. coli. The total flavonoid yields from grades one, two and three were 0.0041, 0.0174, and 0.2741 mg QE/ml, respectively. Test results for antioxidant grades with IC50 values were 142.82, 121.64, and 90.80 µg/mL. Conclusion: Coconut shell liquid smoke has antibacterial activity, contains a certain amount of flavonoids, and also possesses antioxidant activity.

Pre-cooking and liquid smoke affect the physicochemical and microbiological quality and polyhydroxy aromatic hydrocarbon (PAH) content in smoked skipjack tuna (Katsuwonus pelamis L.)

This study aimed to compare the quality of smoked fish products processed with liquid smoke with and without pre-cooking when stored at room temperature (25°C) for 0, 2, 4, and 6 days. The observations included moisture content, water holding capacity, color, and total plate and mold counts. The treated samples were also analyzed for polyhydroxyaromatic hydrocarbons (PAHs) at day 0. The study found that the pre-cooked products had a lower moisture content (55.1%) than the control (59.9%) during storage. Additionally, the pre-cooked product had a higher water holding capacity than the control. The TPC value indicates that the pre-cooked product meets the Indonesian standard for smoked fish up to the 2nd day of storage, whereas the control product only meets the standard on day 0. However, the total mold of the control products meets the Indonesian standard until the 2nd day of storage, while the pre-cooked products only meet the standard on day 0. The pre-cooked product had a higher lightness value (L*) than the control. The analysis of polyhydroxy aromatic hydrocarbon (PAH) showed that the pre-cooking process did not affect the concentration of PAH.

Sensory Evaluation of Smoked Sardine Coated with Local Spices

Sardines refer to a group of fish from the Clupeidae family, including the genera Sardinella, Amblygaster, Decapterus, or Cetengraulis. The sensory evaluation of smoked sardines coated with local spices in this study involved the use of liquid smoke immersion. The study aimed to formulate the best-smoked fish coated with local spices, resulting in seven formulations: the control, F1, F2, F3, F4, F5, and F6. These formulations were immersed in liquid smoke and coated with varying percentages of three main spices: ginger, garlic, and dried chili. Based on sensory analysis with 50 panelists, it was concluded that F5, with 6% liquid smoke, emerged as the optimal formulation.

The effect of liquid smoked flavourings and wood smoke on the quality of smoked mackerel fillets during chilled storage

This study was undertaken to evaluate the effects of liquid smoked flavourings and wood smoke on the sensory, color, texture, and lipid stability of smoked mackerel fillets for four weeks chilled storage. Fish fillets were smoked by two methods: (1) immersed in brine (1:1) containing 100 g/L NaCl at 0-5 °C for 3 hours, allowed to drain at room temperature (~20 °C) for 2 hours and smoked directly with wood smoke in a smoking chamber at 25 °C for 3 hours; (2) immersed in brine (1:1) containing 5 mL/L commercial liquid smoke flavourings and 60 g/L NaCl for 16 hours at 0-5 °C then dried at 25 °C for 2 hours in an oven. Smoked samples were then vacuum packed and stored chilled at -1 °C for one week, followed by 4±1°C for three weeks. The quality changes in sensory, color, texture, and lipid stability were observed after 0, 1, 2, 3 and 4 weeks of storage. The results showed that, smoked mackerel using commercial liquid smoked flavourings was higher in rancid flavour, lightness, redness, and yellowness but had less bitter odour and was softer than the wood smoked mackerel. The lipid oxidation was higher after the wood smoke process but was however rather stable during the chilled storage. In contrast, lipid oxidation in the liquid smoked products increased significantly during chilled storage. Keywords: Atlantic mackerel (Scomber scombrus), color, liquid smoked flavouring, lipid quality, sensory, texture, wood smoke

LITERATUR REVIEW: BEBERAPA FORMULASI DARI ASAP CAIR

Liquid smoke is the result of condensation or direct combustion produced from materials containing lignin, cellulose, hemicellulose and other carbon compounds. Based on the literature read, it turns out that there are many contents of liquid smoke, one of which is as a preservative. The method used in this research is the literature review method where this method can help in terms of inputting data in detail and clearly. The results of this study state that liquid smoke can be used in preservative, antibacterial and deodorizing latex preparations. The purpose of this research is to find out how many uses for liquid smoke so that it can be used in everyday life. The conclusion in this study is that liquid smoke is most widely used in preservatives which distinguishes the method used in the form of a literature review.

Aplikasi Edible Coating dari Limbah Kulit Udang dengan Aditif Asap Cair untuk Kemasan Sosis Sapi Antibakteri Ramah Lingkungan

Edible coating is a food preservation technique by coating using antimicrobial substances which can inhibit the growth of bacteria. This research aims to develop an edible coating from shrimp shell waste with liquid smoke additives as antibacterial packaging for processing beef sausages. Chitosan is made in three stages, namely demineralization, deproteination and deacetylation. Beef sausages coated with edible coating were tested using organoleptic and antibacterial tests. The results of this research showed that the highest degree of deacetylation of chitosan was found in the variable concentration of sodium hydroxide (NaOH) 55% with a degree of deacetylation value of 93.59%. The water and protein content in beef sausages coated with edible coating with liquid smoke showed values of 52.45% and 12.65% on the 7th day. This is in accordance with the Indonesian National Standards (SNI). Coating beef sausages using edible coating from 2% chitosan with 8% liquid smoke solvent has antimicrobial properties because in the antibacterial test a clear zone appeared on the beef sausages coated with edible coating.

Abstract 4830: Predicting drug treatment response in African American lung cancer patients who smoke

Abstract Background: Lung cancer is the third most commonly diagnosed cancer in the US and the leading cause of cancer-related death. African Americans (AAs) have higher lung cancer incidence and mortality rates, and lower survival rates, when compared to their European American (EA) counterparts. It is widely known that cigarette smoking is the strongest risk factor for lung cancer development, but it also plays a significant role in clinical outcome. Cigarette smoking after lung cancer diagnosis (up to 30% patients) comes with several risks, including increased secondary tumors and mortality rates (by 20%), as well as poor treatment outcomes (higher radiation and chemotherapy failure and higher drug clearance). There are limited transcriptomic studies that describe molecular characterizations of AA smokers with lung cancer to predict treatment outcomes. Hypothesis: Cigarette smoking leads to greater drug resistance-related gene expression in AA lung cancer patients. Methods: mRNA expression changes in an AA (NCI-H2172) and EA (NCI-H1944) lung cancer cell line pair exposed to liquid cigarette smoke condensate (CSC) were profiled. The cell lines were matched based on age (62 years), sex (female), histology (lung adenocarcinoma, LUAD, the most common subtype), and culture properties (adherent). The CSC was derived from Murty Pharmaceuticals and prepared by smoking University of Kentucky's 3R4F Standard Research Cigarette on an FTC Smoke Machine. A total of 500,000 cells per well were treated for one hour under standard incubation conditions (37°C, pH 7.0, 5% CO2). Cells were pelleted, RNAs were isolated, treated with DNAse-I to remove contaminating genomic DNA, quantified, and sent for bulk mRNA-sequencing (Novogene Co). Three biological replicates and technical triplicates were performed. Partek Flow and Partek Genomics Suite workflows were used to identify population-specific differentially expressed gene (DEG) signatures and pathway enrichment after CSC exposure. DEG were profiled in LUAD tissues from current smokers in an AA and EA TCGA cohort (n = 18 AAs, 86 EAs). Results: Population-specific gene expression changes were discovered (n = 52 AA DEGs, n = 31 EA DEGs; P <0.001). All of the DEGs were mutually exclusive with no overlap. Some pathways were shared between both populations and others were unique. PI3K/Akt/mTOR signaling pathway enrichment was unique in AA LUAD cells and ECM receptor interactions were distinct in EA LUAD cells. AKT2 (which activates mTOR) had significantly higher expression in LUAD tumor tissues from current AA smokers compared to current EA smokers. Conclusion: Population-specific PI3K/Akt/mTOR pathway alterations may help explain drug resistance in LUAD tumors from AA patients. PI3K signaling is considered a significant cause of resistance to chemotherapy, targeted therapy, and immunotherapy. Future Directions: Expose AA and EA LUAD cell lines to CSC and PI3K/Akt/mTOR pathway inhibitors. Citation Format: Mia Ray, Isaiah Osei-Gyening, Kwabena Acheampong, Marisa Riebesell, Khadijah A. Mitchell. Predicting drug treatment response in African American lung cancer patients who smoke [abstract]. In: Proceedings of the American Association for Cancer Research Annual Meeting 2024; Part 1 (Regular Abstracts); 2024 Apr 5-10; San Diego, CA. Philadelphia (PA): AACR; Cancer Res 2024;84(6_Suppl):Abstract nr 4830.

Maximizing cocoa (Theobroma cacao L.) seedling growth through liquid coconut shell smoke in Ultisols soil

The crucial aspect of cocoa cultivation is ensuring the availability of seedlings with robust growth. Ultisols, a type of soil with potential for cocoa plant propagation, necessitate materials to enhance fertility when used as a growing medium. This includes the application of liquid smoke derived from coconut shells. To further study on this aspect this research aimed to determine the role of liquid coconut shell smoke on the growth of cocoa seedlings in Ultisols soil. The research was conducted in the laboratory and greenhouse of the Faculty of Agriculture, Panca Bhakti University, Pontianak, for 90 days from July to October 2023. The research used a complete randomized block design (CRBD) with four replications. The treatment concentrations of liquid coconut shell smoke (%) consisted of six levels: 0.00, 0.25, 0.50, 0.75, 1.00, and 1.25%. Each replication consisted of three cocoa plant seedling samples, resulting in a total of 72 plants for the entire research unit. The observed parameters included plant height increase (cm), the increase in the number of leaves (leaves), and the increase in stem diameter (mm). The research results found a very significant influence on all observed parameters. The treatment of liquid coconut shell smoke at a concentration of 0.75% yielded the highest results in terms of seedling height increase (29.09 cm), the number of leaves (14.08 leaves), and stem diameter (9.87 mm) compared to the control. This research finding shows that a concentration of 0.75% liquid coconut shell smoke can maximize the growth of cocoa seedlings in Ultisols soil through soil fertility improvement.

Advancement in automation of co-extrusion collagen casings

Co extrusion sausage technology has been a game changer in the industry as it has transformed the traditional way of filling meat betters into premade casings (e.g., synthetic materials such as cellulose or natural casings) to producing the casings on top of the meat batter as it comes out of the stuffer. This allows full automation of the process (working 24/7) with lower waste, while also increasing food safety standards. The main material used is collagen which today is extracted from a limited type of beef hides. It is then treated with a strong alkaline solution, to breakdown some of the original structures, and later with a strong acid to allow swelling of the resulting suspension. The application of the collagen gel requires special equipment to line up the collagen fibers in such a way that they provide the strength and elasticity during the cooking operation (meat expends during cooking) and later provide the consumer with the characteristics bit/“snap” similar to natural casings. Understanding the interactions between the chemical and physical properties of collagen is essential in obtaining good results. During production it is important that the collagen is quickly dried and crosslinked so the shape of the product will not be modified. This requires special large horizontal dryers and a unit to apply liquid smoke (source of aldehydes for crosslinking). Currently most systems are built for large capacity production, and therefore require large investment, however the industry is working on developing smaller and more flexible units for future use.

Utilization of Palm Oil Waste into Liquid Smoke in Cellulose Commercial Starch Nano Fiber Composite as Antimicrobial Substances in the Manufacturing of Food Packaging

The high demand for plastic use today will result in environmental damage because the plastic that is widely used cannot be broken down. This plastic waste is dangerous for the sustainability of the food chain, pollutes water and soil, causes global warming, and causes air pollution. This research synthesizes a cellulose nanofiber composite with commercial starch in a 1:1 ratio with the influence of the addition of smoke liquid from palm oil waste. This research aims to process cellulose nanocomposite fibers combined with commercial starch and use them in biodegradable plastic by testing the effect of giving smoke liquid on the development of microbial substances in environmentally friendly biodegradable plastic food packaging. So the resulting product is expected to have the potential to reduce dependence on the use of synthetic plastic. This research aims to determine the optimum concentration of liquid acid from empty oil palm fruit bunches as an antimicrobial agent in the resulting bioplastic. The addition of liquid smoke changes the bioplastic properties of FTIR and XRD the attractive strength of bioplastic. The sample with the highest concentration of liquid smoke had the greatest tensile strength (2.34 MPa). The addition of liquid smoke concentration from empty oil palm shells showed a good inhibitory area for the development of bacillus cereus (10.8 mm).
 Keywords: liquid smoke, plastic biodegradable, food packaging, antimicrobial

Improving the quality of liquid smoke by filtration using membranes

Liquid smoke (LS) is getting more attention in many applications, especially food preservation. However, there is still a big problem with the purity of LS. The objective of this study is to improve the quality of LS using membrane filtration. The filtrations were conducted using ultrafiltration or nanofiltration membrane at various pressures. The quality of LS before and after filtration was compared based on their appearance. During the filtration process, LS changed from a dark yellow fluid with a pungent odor to a pale colorless substance with a less smokey odor and a slightly sweet aroma. The color and fragrance parameters of LS before and after filtration using UF membranes were not significantly different. NF membrane filtering had the opposite effect on the appearance of LS. Chemical composition of volatile fraction was studied by GC/MS. Phenols were the predominant aromatic chemicals found in all samples, with LS containing up to 80.8%, 17.53% in treated LS by UF membrane (2 bars), and 48.31% in NF membrane (5 bars). The results proved that the membrane processing can eliminates potentially toxic compounds while still imparting the desired flavors and pleasent aromas of LS.

Macronutrient Analysis and In vivo Test in the Utilization of Barracuda Fish (Sphyraena barracuda) Asap Liquid as an Action to Meet Protein Needs

The smoking process has undergone significant development and liquid smoke has been widely used for the food industry as an ingredient that gives a distinctive aroma and flavor to food products. The purpose of this study was to determine the macronutrient quality of smoked fish and protein absorption in mice. Quality testing of barracuda smoked fish refers to SNI 2725: 2013. Test types include water content, ash content, protein content, fat content, pH, and Benzo[a]pyrene. In vivo analysis was conducted on mice to observe Protein Efficiencey Rate (PER), Net Protein Ratio (NPR), Total Protein Digestibility (TPD), Biological Value (BV), and Net Protein Utilization (NPU) values. Data were analysed with One-Way ANOVA. The results showed that the use of liquid smoke at a concentration of 5% had a significant effect (p < 0.05) on the test of moisture content of 55.2 ± 0.50, ash content of 4.28 ± 0.02, protein content of 35.47 ± 0.23, fat content of 4.55 ± 0.08, pH 6.77 ± 0.05 and benzo[a]pyrene < 0.02. The parameter results of TPD 78.21 ± 31.87, NPU 80.43 ± 3.75 in liquid smoked barracuda fish have higher values than traditional smoked barracuda fish, while PER 3.6 ± 4.06, NPR 4.06 ± 1.76 and BV 200 ± 4.24 have higher values in liquid smoked barracuda fish compared to traditional smoked barracuda fish. The addition of liquid smoke can to maintain product quality and improve the nutritional quality of protein because protein can be digested and absorbed by the body properly.

Study of liquid smoke toxicity cocoa shell with different purification methods

Cocoa shell is an underutilized agricultural trash. Cocoa shells can be used to make liquid smoke and cocoa charcoal as basic materials. The charcoal made from cocoa pod husks can be used as a dye adsorbent. The study will look at the effects of different purification and filtering procedures on the toxicity of liquid smoke from cocoa husks in order to determine which purification process is best for making liquid smoke from cocoa husks that is not harmful. The results demonstrated that several procedures for purifying and filtering liquid smoke from cocoa peels were non-toxic. Cocoa shell is an underutilized waste from plantations. Cocoa shells can be used as raw materials in the manufacture of liquid smoke and cocoa charcoal. The burning of cocoa pod husks charcoal can be used as a dye adsorbent. The research intends to observe the different purification and filtering methods on the liquid smoke toxicity from cocoa husks to find out which purification method is more appropriate for liquid smoke from cocoa husks so that it is not toxic. The results showed that the purification and filtering of liquid smoke from cocoa peels using various methods were non-toxic. The best approach with the highest LD50 value is zeolite purification, which has an LD50 value of 3019.95 ppm. The activated charcoal technique, activated charcoal + zeolite method, and distillation method were then used, with LD50 values of 2,951.21 ppm, 2,398.83 ppm, and 1,412.54 ppm, respectively.