Production of liquid smoke from teak sawdust (Tectona grandits lf.) and its application as antimicrobial in milkfish (Chanos chanos)

This study aims to study the effect of pyrolysis temperature on the liquid smoke product and the effect of the liquid smoke ratio on the preservation of milkfish (Chanos chanos). The raw material used was teak sawdust (Tectona grandits lf). The pyrolysis process was carried out in an unstirred semi-batch stainless steel reactor operating at 1 atm pressure. Pyrolysis lasted for 1 hour with 500 g feed. The pyrolysis temperatures used were 300 °C, 325 °C, 350 °C, 375 °C,and 400 °C. The pyrolyzed liquid smoke was purified by a distillation process. The physical and chemical properties werequickly compared with the quality standard of crude wood vinegar. Furthermore, a liquid smoke was used to inhibit the bacterial growth on milkfish. The ratio of liquid smoke used was 10%, 20%, 30% and 40% (%v). The results showed thatthe best liquid smoke that met the quality standards of wood vinegar was obtained at a pyrolysis temperature of 300 °C withclear yellow liquid smoke, yield of 23.914%, viscosity of 1.1732 mm 2 /s, pH 1, acetic acid level of 6.2432. % and densityof 1.0043 g/ml. In the preservation of milkfish, the addition of liquid smoke with ratio of 10% has been able to inhibit bacterial growth.