Cair Jakarta, Jual Asap Cair Tempurung Kelapa, Jual Asap Cair Kaskus, Jual Asap Cair Bandung, Jual Asap Food Grade,Jual Asap Cair di. PEMBUATAN ASAP CAIR DARI LIMBAH KAYU SUREN (Toona sureni), SABUT KELAPA DAN TEMPURUNG KELAPA (Cocos nucifera Linn). PEMBUATAN ASAP CAIR Balai Pengkajian Teknologi Pertanian Riau DARI TEMPURUNG KELAPA Jl. Kaharuddin Nasution No Pekanbaru. Pendahuluan.
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Identification of volatile compound of liquid smoke was start by extracted these product using dichloromethane as solvent.
Digital Camera FinePix Ver2. If the file has been modified from its original state, some details such as the timestamp may not fully reflect those of the original file. Segar Untuk Tujuan Transportasi. Benzolalpyrene is regarded caur a marker of the carcinogenic compounds in food products, although in foods the maximum level of loPg. Kajian keamanan asap cair tempurung kelapa untuk produk pangan.
Transportation is one of important process in post-harvest handling. At the beginning this research ws carried out by proximate analysis on fresh rice anchovy fish and liquid smoke analysis and also analyzed yempurung smoke.
File:Asap cair tempurung kelapa.JPG
This file contains additional information such as Exif metadata which may have been added by the digital camera, scanner, or software program used to create or digitize it. Liquid smoke is impractical and easy to deteriorate, thus needs to be protected against deterioration.
Views View Edit History. How to cite item. The aims of research to find out the long term preservation of fresh rice anchovy fish by using coconut shells liquid smoke for 9 days of storage times, as well as finding out the effect of using liquid smoke as preservative toward the physical and chemical characteristic of fresh rice anchovy fish.
Results indicated that LD50 dose of this liquid smoke are more than Handling fish unappropriately during the transportation a period of more than 7 days will be affect the quality of fish either physically or chemically.
Author Al Rasyid, Harun. Abstract Liquid smoke is a smokes that disperse in water resulted by dry pyrolisation of raw smoked material such as woodand next step is processed by condensation. Some features of this site may not work without it. Liquid smoke derive from natural material which is burning of hemicellulose, cellulose, and lignin of hardwoods, with the result that compound has disinfectant and antioxidan effect, like acid compound and derivative compound, alcohol, phenol, aldehyde, carbonil, keton, and piridin.
Collections UT – Agroindustrial Technology . After doing both analysis, then is continued by soaking process in liquid smoke. Abstract The objective of this research was to study the food safety of coconut shell liquid smoke for food products by acute toxicity test and identification of volatile compounds by means of Gas Chromatography- Mass Spectroscopy GC-MS. The results suggested that nanocapsules had spherical and wrinkle shape with an average size of nanocapsules of The optimum conditions for the highest value of total phenolic content were 0.
Samples were analyzed for viscosity, pH, phenols staining, total phenolic, total carbonil, total acidity content, encapsulation efficiency, morphology profiles, and particle size distribution. The nanoparticle solutions was spray dried at various temperatures and feed flow rates.
The best result of each observation continued by storaging at the room temperature for 9 days and observed every 2 days 1st day, 3,5, 7, and 9. Spray drying technique is widely used to encapsule bioactive compounds. Retrieved from ” https: Result of GC-MS showed that liquid smoke comprise 40 components. Description Asap cair tempurung kelapa. The utilization of liquid Smoke includes the food industry as preservative, bioinsectisida, and disinfectant.
The preservation process through soaking liquid smoke of fresh rice anchovy fish Stolephorus commersonii, Lac. The factors in this observational design consist of, a liquid smoke concentration that utilized by 2 levels namely: During the storage, it was observed on water contents, protein rate and Total Plate Counts TPC test, mould and khamir. Analytical procedures based on extraction of the hydrocarbons from the matrix, separation by Gas Chromatography GCfollowed by detection by Mass Spectroscopy MSmake it possible to determine polycyclic aromatic compounds including benzolalpyrene in food products.
Summary [ edit ] Description Asap cair tempurung kelapa.
File:Asap cair tempurung – Wikimedia Commons
Optimization is accomplished by using Response Surface Methodology RSM dair, and the parameters to be optimized were chitosan concentration, inlet air temperature and feed flow rate of the spray dryer based on total phenolic content. Due to the weaknesses, it encourages the utilization of liquid smoke as preservative during handling the transportation.
Collections Food Science and Technology . Some features of this site may not work without it.
I grant anyone the right to use this work for any purposewithout any conditions, unless such conditions are required by law. The use of ice as fish preservative has some weaknesses, among others requiring a lot of spaces, if the ice melts it dsri gain the transport burden, and lessen the fish flesh texture. The timestamp is only as accurate as the clock in the camera, and it may be completely wrong.