Liquid Smoke Research Articles

Potensi Asap Cair Kulit Kopi Robusta Dalam Menghambat Pertumbuhan Curvularia sp. di Pre-Nursery Kelapa Sawit

Oil palms are susceptible to the pre-nursery stage of plant mortality caused by the Curvularia sp. pathogen, affecting various crops. Attacks by Curvularia sp. not only make oil palm production less efficient, but they are also notoriously difficult to manage. As a botanical fungicide, liquid smoke from strong coffee husks is an alternate control strategy. This research seeks to assess the efficacy of liquid smoke from robusta coffee husks in preventing the development of Curvularia sp. in oil palm seedlings. From January through April 2024, the laboratory work at UIN Agriculture Research Development Science Agrotechnology, Faculty of Agriculture and AnimalHHusbadry, State Islamic University Sultan Syarif Kasim Riau, focused on pathology, entomology, microbiology, soil and land science, and other related topics. This research used a fully randomized design (CRD) experimental approach with six treatments: a control group that did not get any liquid smoke and did not have a fungal infection, and five groups that received varying concentrations of liquid smoke with pathogen infection:0%, 1%, 2%, 3%, and 4%. Research has shown that at a concentration of 4%, robust coffee husk liquid smoke—which contains 4.24% total phenol and a pH of 4.61—could effectively or partially suppress the development of Curvularia sp. on oil palm seedlings. When comparing treatments, there were statistically significant changes in the number of infected leaves, the number of spots on the leaves, and the area of the spots, but no changes in the total number of leaves.

Use of Grade 1 Liquid Smoke from Apus Bamboo (Gigantochia apus) Raw Material as A Preservative for Fresh Shrimp by Soaking Method at Different Concentrations

This research is motivated by the lack of optimal use of bamboo, where bamboo is a natural material that is relatively cheap, easy to obtain and is one of the plants whose use in society is less optimized. In its role as a plant, bamboo can also be used as a material for making liquid smoke for various food needs which can be used for preservation. Shrimp is also a food that people really like, but shrimp cannot last long so natural additives are needed so that shrimp can last longer. Therefore, this research aims to determine the effect of providing liquid smoke from bamboo on shrimp quality, including changes in the smell and texture of shrimp. Observations were carried out at the Non-Wood Forest Products Laboratory, Forest Products Processing Study Program, Samarinda State Agricultural Polytechnic. The research method was carried out by observing shrimp without preservation (control), preserving shrimp with different concentrations, namely 5%, 7% and 9%. Observations of changes in the smell and texture of preserved shrimp were carried out for 6 days. The research results showed that preserving shrimp using liquid smoke from grade 1 bamboo material at a concentration of 7% was more effective than the control, liquid smoke concentrations of 5% and 9%.

Effect of Molecular Cooking Techniques on Functional Compounds

The development of technology and current conditions has enabled the diversification of studies on the foods, cooking techniques, and their effects on food composition. One of the emerging cooking methods in this context is molecular cooking, which is applied across various food categories, and offers numerous advantages beyond enhancing the appearance and taste of foods. Techniques such as sous vide, foaming, spherification, use of liquid nitrogen, powdering, flavor-aroma transfer, smoking, gelling, and ultrasonic application techniques are widely used in molecular gastronomy. The application of these cooking techniques can support consumer health by positively affecting the phenolic components and total antioxidant capacity of different foods, as well as promoting innovation in the food industry and presenting foods to consumers with attractive presentations. Moreover, molecular cooking techniques have the potential to innovate and transform the functional compounds of foods, diverging from traditional methods. These changes can significantly impact human health, necessitating a comprehensive evaluation and strategic approaches. This review investigates the effect of molecular cooking techniques on the functional compounds. Recent studies indexed in major databases were analyzed, and the data were systematically organized into tables, offering insights into the role of these techniques in shaping food composition.

Enhancing Milkfish Smoking with Mangrove Leaf Liquid Smoke Powder: Chemical and Microbiological Insights

Enhancing Milkfish Smoking with Mangrove Leaf Liquid Smoke Powder: Chemical and Microbiological Insights

Characterization of Liquid Smoke and Charcoal from Cocoa Pod Husks (Theobroma cacao L.) in North Kolaka Regency

This study aims to characterize the pyrolysis products of cocoa pod waste from North Kolaka Regency, Southeast Sulawesi Province. Pyrolysis takes place at various temperatures between 112 - 512 oC and produces liquid smoke and charcoal products. The highest liquid smoke yield was obtained at a temperature of 212 oC of 20.05%. The results of GC-MS analysis showed that liquid smoke contains many potential compounds consisting of acetic acid compounds with the highest concentration of 28.1%, Phenol, 2-methoxy- (CAS) Guaiacol with the highest concentration of 4.18%, 3-Hexine-2,5-diol (CAS) Hexine-3-diol-2,5 of 2.94%, and several aromatic and alcohol compound groups. FTIR analysis shows that the typical functional groups of cocoa pod charcoal consist of OH (hydroxyl) and C = C-H (aromatic) groups. XRD analysis shows that charcoal is dominated by an amorphous phase with a degree of crystallinity of 14%. Liquid smoke and cocoa pod charcoal have the potential to be used as raw materials in the chemical, health and manufacturing industries.

In Vitro Liquid Smoke Potential as Biopesticide on Major Oil Palm Diseases

Liquid smoke is reported as an environmentally friendly pesticide that can effectively manage various crop pathogens. The antimicrobial effect of liquid smoke is believed to be due to its phenol, carbonyl, and organic acid content. The aim of this study was to examine the effect of five commercial liquid smoke at two concentration levels (1% and 2%) on the development of Ganoderma boninense and Curvularia sp. colonies in vitro. This experiment was carried out using a Completely Randomized Design (CRD) with 11 treatments (Control, A1%, B1% C1%, D1%, E1%, A2%, B2%, C2%, D2%, and E2%) and three repetitions. Results showed effects of 11 treatments on test pathogen colonies growth. Liquid smoke types B and C showed the best inhibition against Curvularia sp. and G. boninense. GC-MS analysis revealed that phenol compounds were the dominant compounds, ranging from 24.45% to 85.28%.

The Effect of Liquid Smoke Concentration of Red Fruit Seed Waste in Controlling Weeds on the Yield of Black Soybean [Glycine max (L.) Merrill] Malika Variety by Intercropping with Gogo Rice

Background: Weeds are plants that can reduce black soybean production yields. Biocontrol is an organic red fruit seed waste material containing phenolic compounds, which are known to be able to eradicate weeds in cropping systems. Methods: The design used in this research was a Complete Randomized Block Design with two treatment factors, namely two factors intercropping Moai upland rice with black soybeans (T1), intercropping INPARI 28 upland rice with black soybeans (T2) and soybean monoculture (T3) and the second factor is the concentration of liquid smoke from red fruit seed waste (S) which includes a) Concentration of 0 ml liquid smoke/l water (S0); b) Concentration of 200 ml liquid smoke/l water (S1); c) Concentration of 250 ml liquid smoke/l water (S2); d) Concentration of 300 ml liquid smoke/1 water (S3). Result: The results of the research are: 1) Liquid smoke from red fruit seed waste is effective on the seed weight per plot; the seed weight per plant; the seed weight per hectare; dry weight 100 seeds; root weight and harvest index; 2) The most effective concentration of liquid smoke from red fruit seed waste is a concentration of 250 ml liquid smoke/l water (S2).

Diseminasi Teknologi Pemanfaatan Asap Cair dalam Produksi Pertanian dan Pangan Lokal Secara Berkelanjutan

Lack of understanding of using liquid smoke in preserving chicken fillet food and rubber agricultural products for durability among farmers in Payakabung Village, North Indralaya District, Ogan Ilir Regency is the main factor in carrying out Community Service (PkM). The purpose of this PkM is to educate and improve the knowledge and skills of the Payakabung Village community regarding the benefits and techniques of using liquid smoke on chicken fish meat as a food preservative and agricultural products for the durability of rubber latex products. Implementing community service for farmers is done directly in the field through pedagogical and participatory learning. The activity is counselling and socialization through lecture methods, discussions, and questions and answers, where the community service team delivers the material. Community Service related to the dissemination of liquid smoke technology in Payakabung Village has effectively empowered the local community, especially farmers. Through this program, farmers have succeeded in developing skills in utilizing liquid smoke on chicken fillets and rubber agricultural products for the durability of latex, which has high economic value. The program's success is reflected in farmers' ability to use liquid smoke independently to preserve and improve the quality of products such as chicken fillets and rubber, ultimately opening up new business opportunities and increasing their income.

Production of liquid smoke using auto thermal slow pyrolysis method and its application for plant pesticide

Abstract This study investigates the production of liquid smoke using autothermal slow pyrolysis, utilizing organic waste materials such as leaves, wood, and coconut shells as feedstock. Autothermal slow pyrolysis offers a sustainable method to convert biomass into liquid smoke, utilizing heat generated within the pyrolysis process. The produced liquid smoke was rigorously tested in laboratory settings to assess its chemical composition and conformity with SNI 8985:2021 standards. Results indicate that the liquid smoke meets the specifications outlined in the standard, confirming its quality and safety for application as a plant pesticide. Furthermore, efficacy tests demonstrated significant insecticidal, positioning the liquid smoke as a viable biopesticide alternative. The environmental impact of this innovation program includes a reduction of non-hazardous waste, specifically organic waste, by 0,531 tons per year. Additionally, the program provides cost savings within the company by reducing waste disposal expenses and by replacing chemical liquid smoke with the organic waste-derived liquid smoke, resulting in savings of Rp 9,108,000 in 2024. This research underscores the dual benefits of environmental sustainability and economic efficiency through the utilization of liquid smoke derived from organic waste via autothermal slow pyrolysis, promoting eco-friendly pest management solutions while reducing reliance on synthetic pesticides.

Feasibility study of processing wood twig waste into liquid smoke at the integrated waste management facility Diponegoro University

Abstract The pruning of trees along the road which is carried out every day by Diponegoro University causes piles of wood twig waste. There is no processing system for this waste. On the other hand, wood-waste can be processed into liquid smoke. Liquid smoke produced from processed wood-waste will not leave a coconut taste like liquid smoke in general and has a more distinctive and smokier aroma when it is used. This research aims to assess the market, technical and financial feasibility of processing wood twig waste into liquid smoke at the integrated waste management facility of Diponegoro University. Market feasibility was considered through Segmenting, Targeting and Positioning (STP) framework and marketing mix-4P. Technical feasibility was considered through calculating the availability of raw materials, production capacity and facility requirements. Financial feasibility was considered using the Net Present Value (NPV), Internal Rate of Return (IRR), Payback Period (PP), and Profitability Index (PI) methods. The results indicate that, provided at least 80% of the produced output is successfully sold at a price of IDR 35,000 per liter, the investment in processing wood twig waste into liquid smoke is considered feasible from market, technical, and financial perspectives.

The Influence of Gibberellins and Smoke Water as a Stimulant for Germination and Vegetative Growth of Syzygium aromaticum (L.) Merr. & L. M. Perry

Clove or cengkeh (Syzygium aromaticum) is one of Indonesia’s commodities with high domestic and international potential, considering that this plant is used as raw material for the cigarette industry. Therefore, it is necessary to optimize the production of Indonesian cloves, one of which is by using growth stimulators such as plant growth regulators (PGR). This study uses gibberellic acid (GA3) and smoke water as exogenous growth triggers. The treatment given was soaking S. aromaticum seeds in gibberellic acid (GA3) and liquid smoke for 24 h. The GA3 concentrations used were 100 ppm, 75 ppm, 50 ppm, and 25 ppm. Smoke water was obtained from the pyrolysis of coconut shells, and the concentrations used were 0.5%, 1%, 2%, and 3%. Observations were conducted for 11 weeks and divided into two phases, namely the germination phase and the vegetative growth phase. Parameters measured included germination percentage, radicle, and plumula length in the first phase, root length, plant height, and number and area of leaves in the second phase. The best results were achieved with the soaking treatment using 0.5% smoke water, which showed a significant increase in all observed growth parameters. This is due to the content of karrikin in smoke water, which acts like a growth hormone and triggers the performance of other growth hormones. In addition, karrikin plays an active role in the germination process by changing the morphology of the seeds.

Phenol Concentration in Liquid Smoke Production from Rubberwood by Experiment and Simulation with CFD Modeling

Liquid smoke is produced through condensation resulting from the pyrolysis process of rubberwood, without the presence of oxygen. One of the dominant contents of liquid smoke products is phenol. Therefore, this study aimed to examine the molar concentration of simulated liquid smoke and the comparison between the experimental and simulated molar concentrations. The simulation used Ansys Fluent 19.2, a Computational Fluid Dynamics (CFD) program using the finite volume method in its solution. The several stages in completing Ansys simulation include pre-processing, meshing, processing, and post-processing. The geometry depicted in this study was a 2-dimensional pyrolysis reactor. Assumptions made for the simulation comprised using lignin as raw material, along with specified flowrate, and pyrolysis time. The results showed that based on the reaction mechanism, lignin in the pyrolysis process produced a phenol yield of 4.52%. In the final stage, quantitative data simulation results were obtained in the form of molar concentrations produced from liquid smoke products. The molar concentrations in the simulation during pyrolysis for 1, 2, 3, 4, and 5 hours were 0.00183512, 0.0017854, 0.00170856, 0.0017628, and 0.00166788 kmol/m3, respectively. The experimental molar concentration results also showed the same pattern as the simulation data. At 4 hours of pyrolysis, the molar concentration of phenol increased, resulting in liquid smoke with the best quality. A comparison of liquid smoke molar concentration for the simulation and experiment indicated a minimal difference of 0.005%.

Liquid smoke treatment and microwave heating technology for cellulosic Sansevieria trifasciata Laurentii fibers

Liquid smoke treatment and microwave heating technology for cellulosic Sansevieria trifasciata Laurentii fibers

Circular Economy Approach for Sustainable Tree Litters Waste Management, study case in Universitas Diponegoro

Universitas Diponegoro, with an open forest area and planted vegetation of 30 – 40%, produced vast amounts of organic waste, especially tree litter. Piles of tree litter are everywhere if it is not properly managed. Universitas Diponegoro has taken a comprehensive approach to handling leaf and tree litter by converting it into economically valuable and beneficial products to meet the objectives of SDGs 12, which are focused on Responsible Consumption and Production. Through the Technical Implementation Unit for Occupational Safety, Health, and Environment (UPT K3L) Universitas Diponegoro has pyrolyzed tree branches to create liquid smoke and anaerobically converted leaf waste into compost. Later, the liquid smoke produced by pyrolysis and compost can achieve the consumer demand standard. In addition, from the policy approach, it is mandatory for every building to handle tree litter surrounds into compost using composting pits and composting bags. The circular economy idea has been incorporated into waste management at Universitas Diponegoro.

Efektivitas Asap Cair Kayu Rambutan dalam Menghambat Pertumbuhan Colletotrichum sp Secara In Vitro

Leaf blight is one of the main diseases in oil palm nurseries, as a result of the attack of the pathogen Colletotrichum sp. The initial symptoms are found on the edges of the leaves. Colletotrichum sp. is a pathogenic fungus that causes blight in oil palm, so it needs to be controlled. One of the alternative controls is by using rambutan wood liquid smoke. This study aims to obtain an effective concentration of rambutan wood liquid smoke that can inhibit the growth of Colletotrichum sp. in vitro. This research was carried out from November 2023 to January 2024 at the Laboratory of Pathology, Entomology, Microbiology and Soil Science, Faculty of Agriculture and Animal Husbandry, Sultan Syarif Kasim State Islamic University, Riau. This study used an experimental method with a complete randomized design (RAL) with 6 treatments (0%, 1%, 2%, 3%, 4% and 5%) with each treatment repeated 4 times, so that there were 24 experimental units. Observation parameters include total phenol analysis and PH test of liquid smoke, macroscopic, growth rate (cm/day) and inhibition (%) Colletotrichum sp. The results showed a total phenol content of 3.47% and a PH test. Rambutan wood liquid smoke with a concentration of 4% is very effective in inhibiting Colletotrichum sp. 100% inhibition and growth rate of 0 cm/day.

Effect of flow rate and condenser cooling water temperature on product yield of coconut trunk sawdust pyrolysis liquid smoke

Liquid smoke is a product resulting from the pyrolysis of biomass waste that contains chemical compounds with various applications, such as food preservatives, natural pesticides, and raw materials for the chemical industry. Liquid smoke is a by-product of simultaneous pyrolysis. To maximize the yield of liquid smoke while minimizing mass loss that could potentially pollute the environment, the simultaneous pyrolysisreactor needs to operate under optimal condensation conditions. This study observed two condensation parameters: the flow rate and the cooling water temperature of the condenser, using the case study of pyrolysis of biomass waste from coconut trunk sawdust. Pyrolysis was conducted at a temperature of 400°C for 2.5 hours, varying the flow rate of the cooling water in the condenser (1, 2, 2.5, 3, and 3.5 liters/minute)and the temperature of the cooling water (10°C, 20°C, 25°C, and 30°C). A multivariable nonlinear mathematical model was obtained, relating the yield of liquid smoke (y; %) to the water temperature parameter (x1) and the flow rate of the cooling water in the condenser (x2), which is expressed as y = 6.68 + 1.89x1 – 0.04x1² – 0.41x1x2 + 13.06x2 – 0.89x2². It was concluded that the optimal condensation conditions consist of a flow rate and cooling water temperature of 2 liters/minute and 20°C, respectively, yielding a maximum of 36% liquid smoke, 33% charcoal, and a minimum mass loss of 31%. Based on the coefficient values in the obtained mathematical model, it can also be concluded that the more dominant parameter affecting the yield of liquid smoke is the flow rate of the cooling water in the condenser, with a coefficient value of 13.06. An effective condensation system can enhance the conversion efficiency of pyrolysis vapour into liquid smoke and minimize potential pollution, demonstrating significant potential in processing biomass waste into valuable products, such as liquid smoke and charcoal, while being more environmentally friendly and energy-efficient.

Physiological performance and productivity of quail layer period supplemented with coconut shell liquid smoke grade 3

Coconut shell liquid smoke (CSLS) contains flavonoids, tannins, and saponins. It has antioxidant characteristics that can help quail to overcome oxidative stress. This study aimed to analyze the effect of coconut shell liquid smoke grade 3 on the physiological performance and productivity of the quail layer period. The research method used a completely randomized design consisting of 5 treatment levels with 3 replications, namely P0 (control), P1 (0.25 mL/L CSLS), P2 (0.50 mL/L CSLS), P3 (0.75 mL/L CSLS) and P4 (1 mL/L CSLS). Variables measured included physiological performance (hematology, superoxide dismutase, malondialdehyde and heterophil/lymphocyte ratio), productivity (water intake, feed intake, egg production, egg mass, and feed conversion ratio), and physical egg quality (egg weight, thick egg white height and percentage of eggshell). The results showed that supplementing CSLS had no significant effect (P > 0.05) on productivity and physical egg quality. The optimum FCR value was obtained at P1 (3.35). Hematology and stress indicators in P1 revealed that quail supplemented with CSLS can lower oxidative stress. It was concluded that CSLS could reduce oxidative stress in the quail layer period. It was found that the optimum stress indicators and FCR were obtained at a dose of 0.25 mL/L CSLS (P1).

Investigating antimicrobial and antioxidant activity of liquid smoke and physical-chemical stability of bacon subjected to liquid smoke and conventional smoking.

Liquid smoke, an alternative to traditional wood burning smoking, enhances product value by imparting desirable characteristics such as aroma, flavor, and color. Furthermore, it contains components with inherent antimicrobial and antioxidant properties. This study compares the effects of liquid smoke and conventional smoking methods in bacon processing. Over a 90-day storage period at 22°C, physical-chemical stability, sensory attributes, and microbiological characteristics of the bacon were evaluated. The antimicrobial and antioxidant properties of liquid smoke were assessed. Liquid smoke exhibited antioxidant activity, with an inhibitory concentration (IC50) value of 0.19mg/mL, indicating the concentration of the extract needed to inhibit 50% of DPPH (2,2'-diphenyl-1-picrylhydrazyl) radicals. Moreover, it demonstrated antimicrobial effects against Escherichia coli, Salmonella choleraesius, Staphylococcus aureus, and Listeria monocytogenes, with a minimum bactericidal concentration ranging from 7.5% to 10%. Throughout the storage, bacon treated with liquid smoke showed no signs of rancid odor, supported by thiobarbituric acid reactive substances values below 0.85mgMDA/kg (where MDA is malondialdehyde). The utilization of liquid smoke yielded visually attractive bacon with enhanced color attributes, including a distinct yellow and red hue, as well as increased luminosity and brightness, surpassing the effects of traditional smoke. Remarkably, liquid smoke application significantly reduced processing time from 30h to approximately 5h, leading to substantial cost savings in the processing phase.

Inhibitory Effects of Powdered Liquid Smoke from Mangrove (Avicennia marina) Twigs on Spoilage Bacteria

This study investigated the inhibitory effects of powdered liquid smoke derived from Avicennia marina (mangrove) twigs on spoilage bacteria. The research method used was experimental. Branches of mangrove (A. marina) were burned and distilled to produce liquid smoke. The powdered liquid smoke was subsequently tested for its antibacterial capabilities against foodborne pathogen bacteria. The damage to the bacterial formation was further illustrated using a Scanning electron micrograph. The components of liquid smoke were analysed using GC-MS. GC-MS test results on liquid smoke from mangrove twigs revealed several components including groups of acids such as butanoic acid, 1H-pyrrole-3-propanoic acid, 2-(4-methoxy-3-methylphenyl)-thiazolidine-4-carboxylic acid, hexanedioic acid, 2-bromo propionic acid, carbamic acid, oxalic acid, ritalinic acid and 7-dimethyl-6-octenyl acetate (acetic acid), as well as oxalic acid decyl propyl ester and 1,2-benzene dicarboxylic acid. The phenol group includes cyclohexanol, 2-cyclohexen-1-ol, 2-methyl-5-(1-methylethenyl)-, cis, 1,4-dihydroxy-p-menth-2-ene, phenol, 3-methyl, phenol, 2-methoxy-4-(1-propenyl)-, acetate, 1,2-diphenyl-2-ethanediol and 1,2-ethanediol. The ketone group includes beta-piperidino propiophenone, pyrrolidine-2-one, 5-[2-benzoylethyl]-,benzoyl amino-1-(4-methylphenyl)-3-piperidinyl propane, 3-nonen-5-one, 1-(1-butoxypropan-2-yloxy) propan-2-yl 2-methylbut-2-enoate, 6-octen-1-ol, 3,7-dimethyl, 4-(2,2,6-trimethyl cyclohexyl)-2-butanone and the carbonyl group includes N2-[(phenylmethoxy) carbonyl].

Relation of chemical characteristics and sensory profile of catfish (Pangasius sp.) belly processed by various smoking methods

Catfish (Pangasius sp.) belly, a by-product of the frozen fish fillet industry, has certain processing limitations, thereby reducing product utilization and selling value. It is a potential process for producing products with highl market acceptance. The study aimed to investigate the relationship between the chemical characteristics of a catfish belly in various smoking methods and its sensory profile. Various smoking methods in this research include smoking cabinets, vertical offset smokers, traditional smoking houses, and liquid smoke, which had different parameters of time, temperature, and distance to the smoke source. The chemical characteristics of smoked catfish belly were determined in terms of proximates, total phenols, and total acid. The sensory profiles in the form of intensity of 8 attributes of smoked catfish belly were obtained using the Rate-All-That-Apply method accompanied by a hedonic test (n = 80). Different smoking parameters in each method greatly influence the chemical characteristics and sensory profiles produced. Methods with longer smoking times will produce lower water content, increasing the fat content and a strong smoky aroma and taste. The correlation between chemical characteristics, sensory profile, and hedonic was also analyzed using Partial Least Square Regression (PLS regression) to determine the relationship with the stomach of smoked catfish belly using various methods. Of all the methods, the smoking cabinet was the optimal method for processing smoked catfish belly.