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Chemical Characterization and Antibacterial Activities of Bio-oil from Durian Shell Pyrolysis

VALENSI · Vol. ume No. 1 (2024) · hlm. 86–96

DOI
10.15408/jkv.v10i1.37674
ISSN
2548-3013, 2460-6065
Terbit
2024-06-09
Penerbit
Department of Chemistry, Faculty of Science and Technology Syarif Hidayatullah Jakarta State Islamic University
Bahasa
eng

Abstrak

Foodborne bacteria cause food spoilage, usually Staphylococcus aureus and Escherichia coli. Thus, synthetic preservatives are employed in food preservation to prevent food spoilage caused by microorganisms. Excessive use of synthetic preservatives can cause disease. Bio-oil has become a natural preservative because of its high phenolic content. However, bio-oil still requires purification because the initial bio-oil (grade 3) still contains carcinogenic compounds that are dangerous for consumption. Therefore, this study aims to determine the components of the bio-oil compound after purification and its effectiveness as an antibacterial. Durian shell (DS) is pyrolyzed in a heating reactor without oxygen at a temperature of 330–600ºC (flow rate 6ºC/minute) with a 2-3 cm material size. Furthermore, bio-oil purification includes stages of filtration using activated zeolite, fractional distillation at 70–200ºC (grade 2), and filtration using activated charcoal (grade 1). Bio-oil purification includes stages of filtration using active zeolite and activated charcoal (grade 2), and fractional distillation at a temperature of 150–200ºC (grade 1). Based on Gas Chromatography-Mass Spectrometry (GC-MS) analysis, grade 2 and grade 1 contain the major compounds 1,4-dimethyl-1h-imidazole and acetic acid. The research showed that bio-oil grades 1 and 2, when used at a 30% concentration, exhibit antibacterial strong effects against Staphylococcus aureus and Escherichia coli. These findings suggest that bio-oil grades 1 and 2 could be valuable natural preservatives.

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  • Universitas Halu Oleo
  • Universitas Gadjah Mada
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Rekan penulisOrganisasiArtikel bersama
Mashuni MashuniUniversitas Halu Oleo5
Muh. Aksan DermawanUniversitas Halu Oleo3
La Ode AhmadUniversitas Halu Oleo3
Emiliana SandalayukUniversitas Halu Oleo3
Muh. JahidingUniversitas Halu Oleo3
Andi SeptianaUniversitas Halu Oleo2
Irnawati IrnawatiUniversitas Halu Oleo2
Nur Arfa YantiUniversitas Halu Oleo2
Ida UsmanAfiliasi tidak diketahui1
Waode Sukmawati ArsyadAfiliasi tidak diketahui1
Laode Abdul KadirUniversitas Halu Oleo1
Andi Laila NugrawatyUniversitas Halu Oleo1
Lina LestariUniversitas Halu Oleo1
La Ode AhmadUniversitas Halu Oleo1
Rasas RayaAfiliasi tidak diketahui1
Analuddin AnaluddinUniversitas Halu Oleo1
Wa Ode Nur Asmi ToparanggiAfiliasi tidak diketahui1

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Sumber metadata: OAI-PMH (metadata jurnal) http://journal.uinjkt.ac.id/index.php/valensi/oai, pertama di-harvest 10 Nov 2026, terakhir terlihat 10 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">Chemical Characterization and Antibacterial Activities of Bio-oil from Durian Shell Pyrolysis</dc:title>
	<dc:creator xml:lang="en">Mashuni, Mashuni</dc:creator>
	<dc:creator xml:lang="en">Kadidae, La Ode</dc:creator>
	<dc:creator xml:lang="en">Jahiding, M</dc:creator>
	<dc:creator xml:lang="en">Hamid, Fitri Handayani</dc:creator>
	<dc:creator xml:lang="en">Kadir, Waris Abdul</dc:creator>
	<dc:creator xml:lang="en">Khaeri, Andi Muhammad Naufal</dc:creator>
	<dc:subject xml:lang="en">antibacterial</dc:subject>
	<dc:subject xml:lang="en">bio-oil</dc:subject>
	<dc:subject xml:lang="en">durian shell</dc:subject>
	<dc:subject xml:lang="en">preservatives</dc:subject>
	<dc:subject xml:lang="en">pyrolysis</dc:subject>
	<dc:description xml:lang="en">Foodborne bacteria cause food spoilage, usually Staphylococcus aureus and Escherichia coli. Thus, synthetic preservatives are employed in food preservation to prevent food spoilage caused by microorganisms. Excessive use of synthetic preservatives can cause disease. Bio-oil has become a natural preservative because of its high phenolic content. However, bio-oil still requires purification because the initial bio-oil (grade 3) still contains carcinogenic compounds that are dangerous for consumption. Therefore, this study aims to determine the components of the bio-oil compound after purification and its effectiveness as an antibacterial. Durian shell (DS) is pyrolyzed in a heating reactor without oxygen at a temperature of 330–600ºC (flow rate 6ºC/minute) with a 2-3 cm material size. Furthermore, bio-oil purification includes stages of filtration using activated zeolite, fractional distillation at 70–200ºC (grade 2), and filtration using activated charcoal (grade 1). Bio-oil purification includes stages of filtration using active zeolite and activated charcoal (grade 2), and fractional distillation at a temperature of 150–200ºC (grade 1). Based on Gas Chromatography-Mass Spectrometry (GC-MS) analysis, grade 2 and grade 1 contain the major compounds 1,4-dimethyl-1h-imidazole and acetic acid. The research showed that bio-oil grades 1 and 2, when used at a 30% concentration, exhibit antibacterial strong effects against Staphylococcus aureus and Escherichia coli. These findings suggest that bio-oil grades 1 and 2 could be valuable natural preservatives.</dc:description>
	<dc:publisher xml:lang="en">Department of Chemistry, Faculty of Science and Technology Syarif Hidayatullah Jakarta State Islamic University</dc:publisher>
	<dc:date>2024-06-09</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.uinjkt.ac.id/index.php/valensi/article/view/37674</dc:identifier>
	<dc:identifier>10.15408/jkv.v10i1.37674</dc:identifier>
	<dc:source xml:lang="en">Jurnal Kimia Valensi; Jurnal Kimia VALENSI,  Volume 10, No. 1, May 2024; 86-96</dc:source>
	<dc:source>2548-3013</dc:source>
	<dc:source>2460-6065</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.uinjkt.ac.id/index.php/valensi/article/view/37674/pdf</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2024 Mashuni Mashuni</dc:rights>
</oai_dc:dc>