Journal of Applied Engineering and Technological Science Vol 5.
2024: 791-800
DURIAN
RIND-BASED
LIQUID
SMOKE
NATURAL
PRESERVATIVE FOR CHICKEN MEATBALLS: EFFECT OF PYROLYSIS
TEMPERATURE AND LIQUID SMOKE CONCENTRATION
Muhammad Faisal1*.
Suraiya Kamaruzzaman2.
Ressa Fitra Adinda3.
Dimas Anugerah Ilahi4.
Taufik Hidayat5.
Hera Desvita6 Department of Chemical Engineering.
Faculty of Engineering.
Universitas Syiah Kuala.
Banda Aceh.
Indonesia1245 Center for Sustainable Agricultural and Rural Development.
Universitas Syiah Kuala.
Banda Aceh, 23111.
Indonesia1 Halal Research Center.
Universitas Syiah Kuala.
Banda Aceh, 23111.
Indonesia1 Climate Change Research Center.
Universitas Syiah Kuala.
Banda Aceh, 23111.
Indonesia 2 PT.
Solusi Energy Nusantara.
Jakarta Barat,11530.
Indonesia3 Research Center for Chemistry.
National Research and Innovation Agency.
Habibie Science and Techno Park.
Serpong.
South Tangerang.
Banten, 15314.
Indonesia6 mfaisal@usk.
id1*, suraiya.
k@usk.
Ressa.
fitra@pt-sena.
illahi4@gmail.
com4, taufikhid820@gmail.
com5, hera005@brin.
Received : 20 July 2023.
Revised: 9 December 2023.
Accepted : 16 March 2024
*Corresponding Author
ABSTRACT
Liquid smoke is produced by the pyrolysis of biomass.
The use of liquid smoke has numerous advantages over traditional smoking methods.
The liquid smoke market is well-established and growing, providing an opportunity to commercialize biomass pyrolysis.
This study aimed to investigate the utility of durian rind, biomass waste rich in lignin, cellulose, and hemicellulose, as a natural preservative to extend the shelf life of chicken meatballs and to mitigate environmental problems caused by the disposal of untreated durian rind waste.
Dried durian rinds with approximately 10% water content were pyrolyzed at temperatures of 300AC (T1 liquid smok.
, 340AC (T2 liquid smok.
, and 380AC (T3 liquid smok.
using a slow pyrolysis reactor in batch conditions to produce crude liquid smoke, which was then purified by distillation at 190AC.
Chicken meatballs were then soaked in liquid smoke solutions with concentrations of 1%, 2%, and 3% for 15 minutes, and the meatballs checked for signs of spoilage every 4 hours.
Tests for total volatile base nitrogen (TVB-N), in addition to the total plate count (TPC) and most probable number (MPN) of Escherichia coli bacteria, were performed to evaluate the preservation ability of the liquid smoke.
The results indicated that both the pyrolysis temperature and liquid smoke concentration affected the preservation time, with a pyrolysis temperature of T3 and liquid smoke concentration of 3% optimum for chicken meatball preservation.
Under these conditions, the meatballs could be stored for 56 hours with TVB-N.
TPC, and E.
coli MPN values of 21.
01 mg N/100 g, 5.
37 y 104 CFU/g, and 75 MPN/g.
The findings suggest that liquid smoke derived from durian rinds could be used to preserve chicken meatballs.
Keywords : Durian rind-based liquid smoke.
Pyrolysis.
Escherichia coli.
TVB.
TPC Introduction Durian (Durio zibethinus Murra.
, a common tree species in Southeast Asisa, including Indonesia (Siriphanich, 2.
is prized for its fruit.
Only a small portion of the flesh of durian fruit is utilized, while the remainder, including its seeds and rind, is discarded and often burned.
The rind constitutes 60Oe85% of the total durian fruit mass (Permanasari et al.
, 2.
The disposal of untreated durian waste can lead to environmental problems.
Durian rind contains valuable components, such as cellulose, hemicellulose, and lignin, that can be converted into various products, including fuel (Saputro et al.
, 2.
, briquettes (Sari et al.
, 2.
, activated carbon (Yuliusman et al.
, 2.
, biopesticides (Kusumaningtyas et al.
, 2.
, and catalysts (Zhao et al.
, 2.
In addition, durian rind can be converted into liquid smoke, which can then be used as a food preservative.
A number of techniques, including pyrolysis, can be used for converting lignocellulosic materials .
, woody biomas.
into liquid smoke, noncondensable gas, and char through Faisal et al A Vol 5.
2024 : 791-800 heating in an oxygen-free environment (Shahbaz et al.
, 2.
Liquid smoke produced through pyrolysis is composed of more than 17 chemical compounds, including acetates and phenolics, which possess antimicrobial and antioxidant properties (Faisal et al.
, 2.
The presence of these compounds makes liquid smoke an attractive option as a food preservative.
Liquid smoke has several advantages over other preservation methods, such as direct applicability to foodstuffs, control over the color and taste of the product, a lower risk of carcinogenic substances, and a faster application process (Dien et al.
, 2019.
CT et al.
, 2.
Liquid smoke has successfully replaced the traditional smoking method, which requires lengthy cooking times, and its production is particularly cost-effective.
The use of liquid smoke is more environmentally friendly than traditional smoking methods.
It can also reduce food waste by lengthening product shelf lives and produces more consistent results than the conventional smoking methods.
Chicken meatballs, which are made from processed chicken meat, are a popular food item, particularly in Indonesia.
They have a high nutritional value, they are low in fat, and they cost less than meatballs made from processed beef (Aslinah et al.
, 2.
However, chicken meatballs have a short shelf life.
Thus, preservatives, such as formalin and borax, are frequently added with the aim of extending their shelf life.
These preservatives are not intended for use in foodstuffs and pose a risk to human health (Naudalin et al.
, 2.
Their use in foodstuffs is banned in some countries due to their harmful properties (Wang et al.
, 2.
Thus, a natural alternative preservative, such as liquid smoke derived from biomass .
, durian rind.
, is To date, liquid smoke produced from various biomass sources has been utilized as a preservative for a range of foods, including beef (Desvita et al.
, 2.
, fish (Faisal & Gani, 2.
, meatballs (Desvita et al.
, 2.
, and tuna (Saloko et al.
, 2.
To the best of our knowledge, the use of liquid smoke from durian rind produced via pyrolysis at various temperatures as a preservative for chicken meatballs is not well documented in the literature.
Therefore, this study aimed to evaluate the potential of liquid smoke from durian rind as a natural preservative to increase the shelf life of chicken meatballs.
Literature Review As the development of technology, research have shown novel approaches to food processing and preservation that are harmless for people, including the use of liquid smoke as a preservative for food.
After purification, liquid smoke does not contain potentially toxic compound such as benzopyrene and pAH, itAos safe for food consumption.
Table 1 shows the summary of the preservation study by using liquid smoke.
Based on previous research, liquid smoke safe for food preservation and consumption.
Liquid smoke contains acetic acid and phenol compounds that have antibacterial and antioxidant properties (Desvita et al.
, 2.
Phenolic substances can denature proteins and harm the development of cell wall membranes of bacteria (Desvita et al.
, 2.
Several studies reported the ability of liquid smoke as a natural preservative in sausage (Martin et al.
, 2.
, fish (Febriani et al.
, 2.
, and mackerel (Syarif et , 2.
Due to their antibacterial agent and easy of usage, liquid smoke are becoming more popular in the food business without affecting the flavor and improved smoke's preservation However, there has been little information investigated the chicken meatballs preserving affect on the pyrolysis temperature and liquid smoke concentration from durian No.
Table 1- Summary of Preservation Study by Using Liquid Smoke Preservatives Material Result References Liquid smoke for sausage No sensory changes in sausage.
Martin et al.
, 2010
Liquid smoke can reduce the growth of Listeria Monocytogenes 1 Log rather than sausage without liquid Liquid smoke from coconut The addition of liquid smoke 5% was Febriani et al.
, 2023
shell for barracuda fish able to maintain better quality after the storage of barracuda fish until 12 Liquid smoke from Pandanus Liquid smoke can be used as a natural Dewi et al.
, 2023
Faisal et al A Vol 5.
2024 : 791-800 conoideus for fish preservative for fish because of phenolic and acid compounds.
Liquid smoke for calabrege sausage preservation Liquid smoke from ulin wood sawdust (Eusideroxylon Zwager.
as a preservative of mackerel (Rastrellige.
The utilizing liquid smoke for Sausage Calabrese, better than traditional smoking method.
Liquid smoke is a safe and promising method to achieve low levels of lipids, protein oxidation, and benzo.
Liquid smoke improved shelf life of mackerel in three days compared to control fish .
ithout liquid smok.
Schwert et al.
, 2020
Syarif et al.
, 2023
Research Methods Preparation of liquid smoke from durian rinds Durian rinds were cut and sun-dried to reduce the water content to about 10%.
Three kg of dried durian rinds were added to a tightly locked pyrolysis reactor.
To produce grade-3 liquid smoke, the rinds were then pyrolyzed at three temperatures: 300AC (T1 liquid smok.
, 340AC (T2 liquid smok.
, and 380AC (T3 liquid smok.
Fig.
Liquid Smoke Preparation From Durian Rinds.
The crude liquid smoke was then purified by distillation at 190AC, resulting in the production of food-grade liquid smoke.
The procedure for preparing liquid smoke has been described in detail elsewhere (Desvita et al.
, 2.
Figure 1 outlines the preparation of liquid smoke from durian rinds using a slow pyrolysis reactor .
tainless steel, 5 kg capacity, and 50 cm height x 32 cm diamete.
Application of liquid smoke to chicken meatballs The distilled liquid smoke was diluted with distilled water at concentrations of 1%, 2%, and 3%.
Subsequently, chicken meatballs were immersed in liquid smoke for 15 minutes, followed by draining and storage at room temperature for 72 hours.
The meatballs were checked for signs of spoilage every 4 hours during this 72-hour period.
Total volatile basic nitrogen (TVB-N) The TVB-N value is a measure of food quality, and a food item is considered to be inedible if its TVB-N value exceeds the acceptable limit of 20 mg N/100 g.
The TVB-N values were tested according to Indonesian National Standard no.
8:2009 (SNI, 2.
Total plate count (TPC) To test the TPC, a diluted sample .
was added to a petri dish filled with Natrium agar (NA) media.
The dish was held near a Bunsen and covered with plastic wrap before being incubated for 24Oe48 hours at 37AC.
Finally, the colony counting process was performed using a colony counter.
Faisal et al A Vol 5.
2024 : 791-800 Most probable number (MPN) The MPN was determined using an MPN test performed in accordance with Indonesian National Standard no.
2897:2008, using 3-3-3 dilution series method (SNI, 2.
Results and Discussions TVB-N The effects of the pyrolysis temperatures (T1.
T2, and T.
and liquid smoke concentrations .
%, 2%, and 3%) on the shelf life of chicken meatballs are shown in Figures 2Oe4.
As shown in the figures, both the pyrolysis temperature and concentration of liquid smoke affected the shelf life.
The shelf life of the meatballs increased in direct proportion to the increase in both the pyrolysis temperature and liquid smoke concentration.
For example, the shelf life of the samples immersed in T1 liquid smoke concentrations of 1%, 2%, and 3% was 36 hours, 40 hours, and 44 hours, respectively, with TVB-N values of 19.
89, 19.
33, and 19.
mg N/100 g, respectively.
Sample freshness based on the TVB-N value remained within the safe limit for consumption .
, not exceeding 20 mg N/100 .
(Desvita et al.
, 2.
The samples immersed in T2 liquid smoke concentrations of 2% and 3% retained their freshness for up to 44 hours, whereas those immersed in T3 3% liquid smoke retained their freshness for up to 52 In contrast, the chicken meatball samples exposed to no treatment remained fresh for only 24 hours, with a TVB-N value of 19.
30 mg N/100 g.
The high nutrient content .
protein and carbohydrate.
of meatballs can result in the growth of pathogenic microorganisms, such as E.
Salmonella spp.
, and Listeria, which can cause the breakdown of nutrients into amino acids and their derivatives, leading to spoilage (Puke & Galoburda, 2.
The addition of liquid smoke can increase the shelf life of perishable meatballs by inhibiting the growth of Two components of liquid smoke, phenols and organic acids, possess bacteriostatic properties (Budaraga, 2.
These two components can impact the growth of The antibacterial effects of phenols and organic acids include protein coagulation and interference with peptidoglycan production, which affect bacterial cell formation and culminate in bacterial cell death (Li et al.
, 2.
A previous study that used liquid smoke from durian rinds to preserve mackerel found that adding 3% liquid smoke increased the shelf life of the fish, with the fish remaining fresh for up to 54 hours (Faisal et al.
, 2.
TVB-N value .
g N/100.
TVB-N (T.
LS 1% LS 2% LS 3% Control Preservation time .
Fig.
Effect of the different liquid smoke concentrations on the TVB-N value and shelf life of chicken meatballs immersed in T1 liquid smoke.
Faisal et al A Vol 5.
2024 : 791-800 TVB-N value .
g N/.
TVB-N (T.
LS 1% LS 2% LS 3% Control Preservation time .
Fig.
Effect of the different liquid smoke concentrations on the TVB-N value and shelf life of chicken meatballs immersed in T2 liquid smoke.
TVB-N Value .
gN/100.
TVB-N (T.
LS 1% LS 2% LS 3% Control Preservation Time (Hour.
Fig.
Effect of the different liquid smoke concentrations on the TVB-N value and shelf life of chicken meatballs immersed in T3 liquid smoke.
TPC
The TPC denotes the number of bacterial colonies present in a food sample.
It is used as a measure of the freshness of foodstuffs.
According to Indonesian National Standards (SNI, 1.
, to be considered safe for consumption, the TPC of foodstuffs should not exceed 5 y 10 5 CFU/g.
The results of the TPC test are shown in Tables 2Oe4.
They show that the chicken meatball samples immersed in T1 liquid smoke had a TPC value of 5.
22 y 10 4 CFU/g and that the samples remained fresh for up to 40 hours.
The samples treated with liquid smoke produced at higher pyrolysis temperatures (Table .
remained suitable for consumption for up to 56 hours, with the same TPC value .
y 105 CFU/.
In contrast, the samples exposed to no treatment were not suitable for consumption 24 hours later (Table .
According to Dien et al.
, in the early stages of microbial growth, cells do not divide, but after adapting to their environment, they grow and divide exponentially.
An increase in the number of microbes can negatively impact the quality of foodstuffs.
Phenolic compounds and organic acids, such as acetic acid, can work together to inhibit microbial growth.
Acetic acid can penetrate bacterial cell walls and disrupt the normal function of cells, leading to inhibition of bacterial growth (Janairo & Amalin, 2.
Widayat et al.
reported that meatballs immersed in liquid smoke remained fresh for more than 12 hours.
Faisal et al A Vol 5.
2024 : 791-800
Table 2 - TPC test results of the T1 samples with various concentrations of liquid smoke Observation Time Total Plate Count (CFU/.
Liquid Smoke Concentration 87 x 104
72 x 104
52 x 104
07 x 104
82 x 104
67 x 104
22 x 10
07 x 10
72 x 104
17 x 10
17 x 10
92 x 104
32 x 104
22 x 104
07 x 104
72 x 10
52 x 10
27 x 104
42 x 104
52 x 10
92 x 10
67 x 104
27 x 10
22 x 10
97 x 104
97 x 105
77 x 105
22 x 104
02 x 10
82 x 10
27 x 105
37 x 10
02 x 10
67 x 105
57 x 10
32 x 10
62 x 105
02 x 10
27 x 10
07 x 105
12 x 105
87 x 105
32 x 105
67 x 10
02 x 10
77 x 105
02 x 10
17 x 1
82 X 105
22 x 106
42 x 106
02 X 105
: Safe for consumption.
Note:
Table 3 - TPC test results of the T3 samples with various concentrations of liquid smoke ults of TPC tests on the T3 sample with various concentrations of liquid smoke.
Observation Time Total Plate Count (CFU/.
Liquid Smoke Concentration Note:
27 x 104 37 x 104 42 x 104 72 x 104 97 x 104 22 x 104 42 x 104 77 x 104 02 x 104 32 x 104 62 x 105 02 x 105 12 x 105 22 x 105 42 x 105 67 x 105 82 x 105 12 x 105 12 x 104 17 x 104 37 x 104 52 x 104 67 x 104 17 x 104 22 x 104 37 x 104 52 x 104 72 x 104 07 x 104 47 x 104 62 x 105 87 x 105 07 x 105 27 x 105 62 x 105 72 x 105 : Safe for consumption.
Table 4 - Results of TPC analysis on the T0 sample.
Observation Time Total Plate Count (CFU/.
Liquid Smoke Concentration Control 97 x 104 12 x 104 72 x 104 07 x 104 32 x 104 57 x 104 12 x 105 02 x 104 07 x 104 22 x 104 47 x 104 57 x 104 62 x 104 12 x 104 22 x 104 32 x 104 62 x 104 87 x 104 02 x 104 32 x 104 37 x 104 57 x 105 82 x 105 07 x 105 42 x 105 Faisal et al A Note:
Vol 5.
2024 : 791-800 Safe for consumption MPN of chicken meatballs As E.
coli bacteria are known for their durability compared to other bacteria, the presence of E.
coli in a sample can indicate the presence of other bacteria as well (Fransiska, 2.
Table 5 summarizes the results of the MPN test for E.
As the storage time increased, the MPN value for E.
coli also increased, indicating an increase in bacterial growth.
However, the liquid smoke treatment suppressed E.
coli growth and extended the shelf life of the meatballs.
In a previous study, the authors reported that the bactericidal properties of the phenolic compounds and organic acids in liquid smoke helped to prevent the growth of E.
coli and other harmful bacteria (Dien et al.
, 2.
This finding is in line with the results of the present study where the MPN values of the meatball samples treated with T3 liquid smoke decreased in accordance with increasing concentrations of liquid smoke .
%: 290 MPN/g.
2%: 249 MPN/g.
3%: 210 MPN/.
This finding indicated that the meatball samples remained safe for consumption, as they did not exceed the maximum MPN value limit of 1 y 10 5 MPN/g for food items (Faisal, et.
, 2.
However, after 68 hours, the E.
coli count in all the meatball samples at various liquid smoke concentrations reached the maximum limit, with an MPN value of over 1 y 105 MPN/g, making the meatballs no longer safe for consumption.
Consuming E.
coli-contaminated foodstuffs, especially in high amounts, can pose a health risk (Mentang et al.
, 2.
In a previous study.
Hadanu et al.
used coconut shell liquid smoke to preserve smoked fish.
They found that after immersion in 3% liquid smoke for 30 minutes, the fish was free from harmful microbes, such as Staphylococcus spp.
Salmonella spp.
Coliforms, and E.
Another study used smoke powder to preserve chicken meatballs and showed that the meatballs remained safe for consumption for up to 68 hours after storage (Faisal et al.
, 2.
Sample Table 5 - Results of the MPN test on chicken meatball samples.
Observation Time MPN (MPN/.
>1100 >1100 >1100 >1100 Liquid Smoke Concentration >1100 >1100 >1100 >1100 >1100 Conclusion The liquid smoke made from durian rinds has the potential to be used as a preservative in chicken meatballs.
Chicken meatballs preserved in liquid smoke derived from durian rinds retained their freshness for longer than normal.
The extended preservation time .
, longer shelf lif.
is attributed to the antibacterial properties of organic acids and phenolic compounds in liquid smoke.
Both the pyrolysis temperature and concentration of liquid smoke used as a preservative affected the shelf life.
The TVB-N and TPC values of liquid-smoked chicken Faisal et al A Vol 5.
2024 : 791-800 meatballs were lower than those of the control .
ithout liquid smok.
The use of a low concentration of liquid smoke .
%) extended the shelf life of the chicken meatballs, allowing them to remain fresh for up to 40 hours after storage.
The chicken meatballs treated with T3 liquid smoke and a higher liquid smoke concentration .
%) remained fresh for over 56 hours, with TVB-N.
TPC, and MPN values that remained within acceptable limits.
Acknowledgement This research was funded by the Ministry of Education.
Culture.
Research, and Technology of Indonesia (Grant no.
062/E5/PG.
PL/2.
The authors would like to express their heartfelt appreciation to the Department of Chemical Engineering at Universitas Syiah Kuala for providing the facilities.
References