Abstract: This study aims to determine the antibacterial properties of liquid smoke cinnamon obtained from the purification and concentration of different liquid smoke. This study was carried out experimentally using a factorial experiment in a completely randomized design of 8 (eight) treatment purification with 7 (seven) the concentration of liquid smoke with 3 replicates in order to obtain 168 experimental units. The treatment of liquid smoke purification include purification by distillation temperature of 100 ± 10 ° C; purification by distillation temperature of 140 ± 10 ° C; purification using activated charcoal, purification using activated charcoal and zeolite mixture (50:50), purification by decantation for 1 day, 2 days and decantation 3 days. Treatment of liquid smoke concentration includes 0 ppm, 1 ppm, 10 ppm, 100 ppm, 500 ppm, 1000 ppm and 1500 ppm. Variables observed consisted of antibacterial properties such as measuring the diameter of the inhibition (DDH) to the microbe E. coli. The results showed the test results of variance showed that differences in the way of purification provides significant effect on inhibition as well as in different concentrations of liquid smoke while the combination treatment of purification with the concentration of liquid smoke no significant effect (P> 0.05) to the diameter of the inhibition. The diameter of inhibition in the treatment of liquid smoke purification of the E. coli bacteria is indicated by decantation liquid smoke purification treatment for 3 days amounted to 34.129 mm / ppb with a regression equation y = 1.1971 x + 16.014 and the value of r2 = 0.221. Furthermore, the diameter of the largest inhibition in the treatment of liquid smoke concentration cinnamon on E. coli bacteria is shown by the treatment of 1500 ppm of 44.08 mm / ppb with a regression equation Y = 0.0407 x + 3.299 and the value of r2 = 0.9958. Based on the antibacterial properties of the combination treatment purification by decantation three days with liquid smoke concentration of 1500 ppm produced the largest diameter of the inhibition of 94.723 ppb.mm.
Keywords: Purification, Concentration, Liquid Smoke Cinnamon, Antibacterial.
Title: Antibacterial Properties of Liquid Smoke from the Production of Cinnamonhow Purification and Concentration of Different
Author: I Ketut Budaraga, Arnim, Yetti Marlida, Usman Bulanin
International Journal of Thesis Projects and Dissertations (IJTPD)
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