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Journal : Jurnal IPTEK

Production of Liquid Smoke From Bamboo Waste Using a Pyrolysis Reactor: Optimization and Kinetics Studies Sinar Perbawani Abrina Anggraini; Susy Yuniningsih
Jurnal IPTEK Vol 25, No 2 (2021)
Publisher : LPPM Institut Teknologi Adhi Tama Surabaya (ITATS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31284/j.iptek.2021.v25i2.2099

Abstract

There are many ways for preserving wood through the use of agricultural or biomass waste like bamboo. Its utilization can be used as a safe natural wood preservative for the community. In order to obtain a qualified liquid smoke and consumed-safe it is necessary to engineer the condenser conduit pipes. As a consequence, this study needs a performance test of condenser conduit pipe on pyrolysis reactor device. The purpose of this study is to determine the performance quality of pyrolysis reactor device based on the optimum of long condenser conduit pipe and to determine the reaction order. In this study, the pyrolysis process of 2,5 kgs bamboo was using a pyrolysis reactor in optimum operating conditions, conducted with condenser conduit pipes size 23 cm, 33 cm, 43 cm, 53 cm, 63 cm and 73 cm at temperature of 250ÂșC for 2 hours. The results of this study indicate that the optimal liquid smoke yield is obtained from 23 cm long condenser conduit pipe (21.66%); the mass of lost material is 52.49% found in 73 cm pipe; the performance of the pyrolysis reactor is 206.25 found in 23 cm pipe g/hour.m; and the reaction occured was included as the first order of reaction.
Optimization of Flour Smoke Making Through Microencapsulated Technology as Food Natural Preservatives Sinar Perbawani Abrina Anggraini; Fenni Suryanti
Jurnal IPTEK Vol 24, No 2 (2020)
Publisher : LPPM Institut Teknologi Adhi Tama Surabaya (ITATS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31284/j.iptek.2020.v24i2.983

Abstract

There should be a safe natural preservatives consumed to increase the shelf life of food products. Liquid smoke is a natural food preservative. Liquid smoke if left longer in storage will reduce the saving power of food products. There is a need to develop technology by changing liquid smoke into flour through microencapsulation technology so that it will improve the save power of food products. This research aims to determine long storage time and the optimal drying temperature in the manufacture of microparticle solutions to the quality of food products. In this research the process of pyrolysis and purification of liquid smoke from coconut shell by using pyrolysis, distillation and filtration processes using active zeolite and activated carbon. Then make solution encapsulation, drying, forming microparticles with destruction and sieve, after that applied to food products. Results of the research on the manufacture of optimum smoked flour in the treatment of drying temperature of 140 oC and maximum storage time 3 days with a pH value of 5, water content 28.470% and 3.120% protein content