Antioxidant Properties Of Liquid smoke Cinnamon Production Of Variation Of Purification And Different Concentration

This study aims to determine the antioxidant properties of liquid smoke derived from a combination of purification and concentration of different liquid smoke. This study was conducted experimentally using factorial design in completely randomized 8 (eight) x 6 (six) treatment with 3 replications so that there are 144 experimental units. Treatment of 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 decantation 3 days. Treatment includes the concentration of 1 ppm, 10 ppm, 100 ppm, 500 ppm, 1000 ppm and 1500 ppm. Variables observed consisted of the levels of antioxidants in the form of a percentage of inhibition (inhibition). The results showed a highly significant interaction (P <0.01) in the combination of purification with different concentrations of liquid smoke to the percentage of inhibition. The antioxidant activity of liquid smoke of 8 (eight) treatment purification and they are all strong because the IC 50 of 55.92 ppm. Liquid smoke antioxidant levels of 6 (six) different concentrations of liquid smoke are all relatively weak as a result of activity antioxsidant IC50 of 3589.7 ppm. In the combined treatment of 8 (eight) purification with liquid smoke concentration of 1500 ppm produced IC 50 of 43.12 ppm belonging to produce a potent antioxidant activity while the combination of other treatments less antioxidant activity. Based on these results it can be concluded that the antioxidant activity using different purification at a concentration of 1500 ppm liquid smoke is better used than other purification. .