<![CDATA[Physico-chemical properties and enti-becterial agent of liquid smoke palm shell for food preservation has been performed. The liquid smoke was made by dry distillation method, and then partially purified by precipitation filtration and distillation. Chemical components were assayed using GC-MS and anti bacteria. capacity was assayed using agar diffusion method. Results showed that differences in purification treatment leads to a different physico-chemical properties and anti bacterial capacity of liquid smoke produced. Partially purified of pure liquid smoke produced followed by distillation process have characteristic of clear, impurities of 0.09% and pH of 3.07 .Dominant chemical compounds found in the various treatments were cyclopentanone, 2-furancarboxaldehyde. acetic acid. and acid propanoate. Partial purified liquid smoke by precipitation-filtration showed inhibition on bacterial growth of E. Coli and S. aureus. but could not inhibit the growth of Salmonella, whereas partial purified of liquid smoke by distillation did not have inhibitory effect on the growth of E. Coli, S aureus and Salmonella.]]>
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