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PEMBUATAN DAN ANALISIS KOMPONEN KIMIA ASAP CAIR KAYU GAMAL (Gliricidia sepium) HASIL PEMURNIAN DENGAN METODE DESTILASI BERTINGKAT

Jurnal Sains dan Teknologi Pangan · Vol. 4 No. 1 (2019)

DOI
10.33772/jstp.v4i1.5621
ISSN
2527-6271
Published
2019-02-24
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACTThe objective of this research was to make liquid smoke from Gamal wood (Gliricidia sepium) and to analyze the chemical components of Gamal wood liquid smoke purified by multilevel distillation method. The results show that Gamal wood contained 46.34% cellulose, 12.35% hemicellulose, and 29.12% lignin. The pyrolysis of Gamal wood produced 34.17% Gamal wood liquid smoke. The liquid smoke was then purified using a multilevel distillation method to produce 90% purely distilled Gamal liquid smoke, which contained approximately 4.65% phenols, 12.86% carbonyl, 15.24% acids, and pH value of 1.7. The results show that Gamal wood has the potential to be used in liquid smoke production. Keywords: Liquid smoke, Gamal wood, Multilevel distillation method ABSTRAK Penelitian ini bertujuan untuk membuat asap cair dari kayu gamal (Gliricidia sepium) dan analisis komponen kimia asap cair kayu gamal hasil dari pemurnian dengan metode destilasi bertingkat. Hasil pengujian menunjukkan kayu gamal mengandung selulosa 46,34%, hemiselulosa 12,35%, dan lignin 29,12%. Hasil pirolisis kayu gamal menghasilkan rendemen asap cair kayu gamal sebesar 34,17 %. Asap cair kasar dimurnikan dengan menggunakan metode destilasi bertingkat menghasilkan kondensat redestilasi asap cair dengan rendemen sebesar 90%. Redestilat asap cair kayu gamal mengandung total fenol sebesar 4,65%, total kabonil 12,86%, total asam 15,24% dan nilai pH 1,7. Hasil pengujian menunjukkan kayu gamal berpotensi untuk dimanfaatkan dalam produksi asap cair. Kata Kunci: Asap cair, kayu gamal, destilasi bertingkat

Collaboration network of the authors

40 authors · 84 co-authorship links · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Universitas Jambi
  • Universitas Bina Sarana Informatika
  • State University of Makassar
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Tiyas Tono TaufiqAffiliation unknown2
Gusti Ayu Kade SutariatiUniversitas Halu Oleo1
Sitti LeomoUniversitas Halu Oleo1
Arifin UthaUniversitas Halu Oleo1
Aminuddin AminuddinAffiliation unknown1
Abdul HamidUniversitas Bina Sarana Informatika1
Syamsul KamriAffiliation unknown1
Susi DesminartiAffiliation unknown1
Mutia ElidaAffiliation unknown1
Reny GuspratiwiAffiliation unknown1
Tety Desrita HandayaniAffiliation unknown1
Yudi PranotoAffiliation unknown1
Eni HarmayaniAffiliation unknown1
Nizlel HudaUniversitas Jambi1
Maison MaisonAffiliation unknown1
Rio SahputraAffiliation unknown1
Ermanto ErmantoAffiliation unknown1
Ghina Yuniar NisrinaAffiliation unknown1
Ari SukawanAffiliation unknown1
Asriyanti AsriyantiAffiliation unknown1
Lilik MeilanyAffiliation unknown1
Myranda PrastamaAffiliation unknown1
Hanifah HasnurAffiliation unknown1
Hasanuddin HasanuddinState University of Makassar1
Khairil KhairilAffiliation unknown1
Ismul HudaAffiliation unknown1
Samingan SaminganAffiliation unknown1
Firdaus FirdausAffiliation unknown1
Desi SukentiAffiliation unknown1
Syahraini TambakAffiliation unknown1
Ahmad Zabidi Abdul RazakAffiliation unknown1
Khalilullah Amin AhmadAffiliation unknown1
Miftah SyarifAffiliation unknown1
Wanti WantiUniversitas Halu Oleo1
Sri SubektiAffiliation unknown1
Hari Basuki NotobrotoAffiliation unknown1
Ririh YudhastutiAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jstp/oai, first harvested 31 Oct 2026, last seen 8 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">PEMBUATAN DAN ANALISIS KOMPONEN KIMIA ASAP CAIR KAYU GAMAL (Gliricidia sepium) HASIL PEMURNIAN DENGAN METODE DESTILASI BERTINGKAT</dc:title>
	<dc:creator>Suaib, Nur Fajriani</dc:creator>
	<dc:creator>yermia, yermia yermia</dc:creator>
	<dc:creator>agustina, agustina</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACTThe objective of this research was to make liquid smoke from Gamal wood (Gliricidia sepium) and to analyze the chemical components of Gamal wood liquid smoke purified by multilevel distillation method. The results show that Gamal wood contained 46.34% cellulose, 12.35% hemicellulose, and 29.12% lignin. The pyrolysis of Gamal wood produced 34.17% Gamal wood liquid smoke. The liquid smoke was then purified using a multilevel distillation method to produce 90% purely distilled Gamal liquid smoke, which contained approximately 4.65% phenols, 12.86% carbonyl, 15.24% acids, and pH value of 1.7. The results show that Gamal wood has the potential to be used in liquid smoke production. Keywords: Liquid smoke, Gamal wood, Multilevel distillation method   ABSTRAK Penelitian ini bertujuan untuk membuat asap cair dari kayu gamal (Gliricidia sepium) dan analisis komponen kimia asap cair kayu gamal hasil dari pemurnian dengan metode destilasi bertingkat. Hasil pengujian menunjukkan kayu gamal mengandung selulosa 46,34%, hemiselulosa 12,35%, dan lignin 29,12%. Hasil pirolisis kayu gamal menghasilkan rendemen asap cair kayu gamal sebesar 34,17 %. Asap cair kasar dimurnikan dengan menggunakan metode destilasi bertingkat menghasilkan kondensat redestilasi asap cair dengan rendemen sebesar 90%. Redestilat asap cair kayu gamal  mengandung total fenol sebesar 4,65%, total kabonil 12,86%, total asam 15,24% dan nilai pH 1,7. Hasil pengujian menunjukkan kayu gamal berpotensi untuk dimanfaatkan dalam produksi asap cair. Kata Kunci: Asap cair, kayu gamal, destilasi bertingkat</dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2019-02-24</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/5621</dc:identifier>
	<dc:identifier>10.33772/jstp.v4i1.5621</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 4, No 1 (2019): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v4i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/5621/4129</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2019 Jurnal Sains dan Teknologi Pangan</dc:rights>
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