INVASION OF SATURATED VAPOR COCONUT SHELL THE TRANSITION OBAT MERAH TO LIQUID SMOKE COCONUT SHELL AS SOLUTIONS IN THE TREATMENT OF WOUND OUTSIDE
DOI:
https://doi.org/10.20319/mijst.2018.43.0110Keywords:
Antibiotic, External Injury, Infection, Liquid Smoke, Red Medicine, Staphylococcus AureusAbstract
Coconut shell is a waste generated from the use of coconut itself. Utilization of liquid smoke coconut shell that is not widely known by the public is the content of phenols that can inhibit the growth of bacteria / fungi and can be used in the treatment of external injury. Liquid Smoke is obtained from pyrolysis of coconut shell after heating at temperature variation 300oC, 400oC and 500oC. The result of liquid smoke from pyrolysis is then purified by distillation method with temperature variation 80-100 and 100-110oC for each pyrolysis temperature. After obtaining pure liquid smoke was tested using GC-MS, antibacterial test between liquid smoke and red medicine using Staphylococcus aureus bacteria by diffusion method. It is known from the optimum GC-MS phenol results at 400oC pyrolysis temperature with distillation temperature 100-110 and its content of 13.55%. In antibacterial tests known antibiotic efficacy associated with growth inhibition zone, the larger the diameter, the greater the potential of the antibiotic sample. The widest diameter of 15.6 mm contained at 400oC pyrolysis temperature with distillation temperature 100-110oC while on the red diameter of smaller diameter of 10.0 mm. The results showed that the content of phenol in liquid smoke from coconut shells acts as a substitute for the use of red medication, because of its high antimicrobial potential associated with the treatment of infectious diseases such as blisters and ulcers. This is an alternative solution that is easy to manufacture and does not cost a lot.
References
Balai Pengkajian Teknologi Pertanian Aceh. 2017. Pemanfaatn Asap Cair dari Tempurung Kelapa. BPTP Banda Aceh, Badan Litbang – Kementerian Pertanian. 7 hal.
Balai Pengkajian Teknologi Pertanian Riau. 2015. Laporan Perkembangan Pengkajian Bioindustri Kelapa Kabupaten Indragiri Hilir. BPTP Riau, Badan Litbang – Kementerian Pertanian. 23 hal.
Darmadji, P. 2002. Optimasi Pemurnian Asap Cair dengan Metoda Redistilasi. J Teknologi dan Industri Pangan 13(3): 267-271.
Djatmiko, B., S. Ketaren dan Setyakartini. 1985. Arang Pengolahan dan Kegunaannya. Departemen Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Institut Pertanian Bogor.
Girrard, J.P. 1992. Smoking in Technology of Meat Products. Clermont Ferran, Ellis Horwood, New York pp: 165:205.
Karseno, P. Darmadji and Rahayu. 2002. Daya hambat asap cair kayu karet terhadap bakteri pengkontaminan lateks dan ribbed smoke sheet. Agritech 21(1): 10-15.
Kollman, F. P. and Cote, W. A. 1984. Principles of Wood Science and Technology.New York, USA: Sprenger Verlag.
Maga, J.A. 1988. Smoke in Food Processing. Florida: CRC Press Inc.
Pszczola, D. E. 1995. Tour Higlights Production and Uses of Smoke Base Flavors. J Food Tech (49): 70-74.
Solcihin, M. 2007. Penggunaan Asap Cair Deorub dalam Pengolahan RSS. J Penelitian Karet 25(1) : 1-12.
Suhendi, Endang dan Jayanudin. 2012. Identifikasi Komponen Kimia Asap Cair Tempurung Kelapa dari Wilayah Anyer Banten. Jur. Agroekotek 4(1): 39-46.
Tranggono, dkk. 1996. Identifikasi Asap cair dari berbagai jenis kayu dan tempurung kelapa. J Ilmu dan Teknologi Pangan 1(2): 15-24.
Downloads
Published
How to Cite
Issue
Section
License
Copyright of Published Articles
Author(s) retain the article copyright and publishing rights without any restrictions.
All published work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.