Utilization of Liquid Smoke for Odor Control at the Final Disposal Site Kalibaru, Banyuwangi

  • Rosyid Ridho Universitas PGRI Banyuwangi
  • M. Sabiq Irwan H Universitas PGRI Banyuwangi
  • Eko Malis Universitas PGRI Banyuwangi
  • Mislan Universitas PGRI Banyuwangi
Keywords: Liquid Smoke, Garbage, Kalibaru

Abstract

The implementation of community service with the theme of utilizing liquid smoke for odor control in garbage at the Kalibaru Final Disposal Site has been carried out. This service was carried out in three stages, namely counseling, visits to liquid smoke factories and application of liquid smoke to garbage. The results of these activities in general, the community really understands and is able to carry out the processing of waste with liquid smoke independently, but the motivation for entrepreneurship from liquid smoke products has increased at the time of counseling, only 23.3 percent of participants were interested in entrepreneurship, but during a visit at liquid smoke factory even at the time of application all participants were interested in entrepreneurship because of the ease of process and high benefits.

 

Key words: Liquid Smoke, Garbage, Kalibaru

References

Bratzler, L. S. (1969). . Smoke flavour as related to phenol, carbonil and acid content of bologna. J. Food Sci., 34: 146.

Darmaji, P. (1996). Aktivitas antibakteri asap cair yang diproduksi dari bermacam-macam limbah pertanian. . Agritech. 16 (4): , 19–22.

Darmaji, P. (2002). Optimasi proses pembuatan tepung asap. . Agritech. 22 (4), : 172–177.

Darmaji, P. a. ( 1995.). Antibacterial effects of spices on fermented meat. The Scientific Reports of The Faculty of Agriculture Okayama University., 83(1): 9–15.

Darmaji, P. S. (1999). Produksi asap rempah cair dan limbah padat rempah dengan cara pirolisa. . Agritech. 19 (1): , 11–15.

Girard, J. (1992). Smoking in Technology of Meat Products. . Clemont Ferrand. Ellis Horwood. New York. , pp.123–129.

Hayudi. (2020). Inovasi Pembelajaran (Inklusi) Pendidikan Jasmani Berbasis Permainan Kecil Untuk Mahasiswa Berkebutuhan Khusus. , Jurnal Kejaora ISSN: 2541-5042 , Volume 5 Nomor 2.

Maga, J. (1988). Smoke in Food Processing. CRC Press inc.Florida., pp.1–3: 113–138.

Sari, R. U. (2007). Uji coba alat penghasil asap cair skala laboratorium dengan bahan pengasap serbuk gergaji kayu jati sabrang atau sungkai (Peronema canescens). Jurnal Pascapanen dan Bioteknologi 2(1):, 27–34.

Simon, R. C. (2005). Composition and analysis of liquid smoke flavouring primary products. J. Food Sci. , 28: 871–882.

Sulistyorini, L. (2005 ). Pengelolaan Sampah dengan Cara Menjadikannya Kompos. Jurnal Kesehatan Lingkungan. , 77-84.

Tranggono. (1996). Identifikasi asap cair dari berbagai jenis kayu dan tempurung kelapa. . Seminar Nasional Pangan dan Gizi & Kongres PAPTI. (p. 22). Yogyakarta.: PAPTI.

Utomo, B. F. ( 2009. ). Pengaruh konsentrasi larutan asap cair terhadap mutu belut asap yang dihasilkan. . Jurnal Pascapanen dan Bioteknologi 4 (1): , 49–58.

Wahyono, S. (2001). Pengolahan Sampah Organik dan Aspek Sanitasi. Jurnal Teknologi Lingkungan, h:113-118.

Published
2021-03-07
How to Cite
Rosyid Ridho, M. Sabiq Irwan H, Eko Malis, & Mislan. (2021). Utilization of Liquid Smoke for Odor Control at the Final Disposal Site Kalibaru, Banyuwangi. GANDRUNG: Jurnal Pengabdian Kepada Masyarakat, 2(1), 149-157. https://doi.org/10.36526/gandrung.v2i1.1224