Profil Aroma Asap Cair Tempurung Kelapa Hasil Distilasi Fraksinasi Bertingkat pada Berbagai Perlakuan Suhu

https://doi.org/10.22146/agritech.9663

Syahraeni Kadir(1*), Purnama Darmadji(2), Chusnul Hidayat(3), Supriyadi Supriyadi(4)

(1) Fakultas Pertanian Universitas Tadulako Kampus Bumi tondo Palu, Sulawesi Tengah
(2) Fakultas Teknologi Pertanian Universitas Gadjah Mada Jl. Flora, Bulaksumur Yogyakarta 55281
(3) Fakultas Teknologi Pertanian Universitas Gadjah Mada Jl. Flora, Bulaksumur Yogyakarta 55281
(4) Fakultas Teknologi Pertanian Universitas Gadjah Mada Jl. Flora, Bulaksumur Yogyakarta 55281
(*) Corresponding Author

Abstract


Have been carried out in stages distillation liquid smoke at a temperature of  90, 100, 110, 120, 130 and 140 °C,which aims to assess the decrease in the intensity of the aroma of coconut shell liquid smoke through fractionation by distillation storey.The results were obtained a total recovery of 90.52 % with the highest at a temperature range of 100-130 °C distillation ie 88.88 %. Sensory evaluation results showed that the liquid smoke fraction II at a temperature of 120 °C obtained the highest percentage of acceptance by panelists namely 65 %. The main volatile components as a liquid smoke aroma contributors are grouped into four, namely: Group alcohols, acids and esters, carbonyl group, phenol and its derivatives as well as guaiacol and its derivatives. All of the tested liquid smoke fractions containing groups of the compounds with varying intensity.

ABSTRAK

Telah dilakukan distilasi asap cair secara bertingkat pada suhu 90; 100; 110; 120; 130 dan 140 °C, yang bertujuanmengkaji penurunan intensitas aroma asap cair tempurung kelapa melalui distilasi fraksinasi bertingkat. Dari hasil penelitian diperoleh total rendemen sebesar 90,52 % dengan hasil tertinggi pada suhu distilasi berkisar 100-130 °C yakni88,88 %. Hasil pengujian sensoris menunjukkan bahwa asap cair fraksi ll yang didistilasi pada suhu 120 °C memperoleh persentase penerimaan tertinggi oleh panelis yakni 65%. Komponen volatil utama sebagai kontributor aroma asap cair dikelompokkan ke dalam empat golongan yaitu: (1) Kelompok alkohol, asam dan ester, (2) Kelompok karbonil, (3) Fenol dan turunannya serta (4) Guaiakol dan turunannya. Seluruh fraksi asap cair yang diujikan mengandung kelompok senyawa tersebut dengan intensitas yang bervariasi.


Keywords


Liquid smoke; aroma; distillation; temperature

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DOI: https://doi.org/10.22146/agritech.9663

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Agritech (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


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