PEMURNIAN ASAP CAIR DARI AMPAS TEBU MENGGUNAKAN DESTILASI

Abstract

Bagasse or commonly called bagasse, is a byproduct of the extraction (milking) process of sugarcane juice. From one factory, about 35 - 40% of the weight of the milled sugar cane is produced. Dregs are a byproduct of the sugarcane extraction process, with the composition: 46-52% water, 43-52% coir and 2-6% dissolved solids. So far, bagasse has only been thrown away and burned, therefore it can be utilized through the pyrolysis process to produce liquid smoke which can be used as a preservative because it has antibacterial and antioxidant properties. Liquid smoke is one of the newest methods for food preservation which is obtained through the pyrolysis process of materials containing cellulose, hemicellulose, and lignin followed by a condensation process in a cooling condenser. The distillate obtained is in the form of liquid smoke which has the ability to preserve, due to the presence of phenol, acid and carbonyl compounds. Pyrolysis is the process of breaking down lignocellulose by heat with limited oxygen and producing gas, liquid and charcoal, the amount of which depends on the type of material, method, and conditions of the pyrolysis. The purpose of this study was to determine the effect of distillation on the color and aroma of liquid smoke and to determine the quality and composition of liquid smoke using distillation purification. The method used is an experimental method with a pyrolysis process that takes 2 hours. The result of combustion produces liquid smoke with a yield of 10%, a pH value of 2 with a specific gravity of 1.007 g / cm3. Based on the characteristics of the compound components using GCMS of liquid smoke from pyrolysis, 30 compounds were detected among the groups of carbonyl, phenol, furan, alkyl aryl ether and acids so that the resulting liquid smoke met the requirements as a food preservative.