Microbial activities and minimum liquid smoke killing concentration made of cacao pod toward Lasiodiplodia theobromae growth

Abstract

Abstract Cocoa has become the leading export commodity from the plantation sector. The Increasing of cocoa production results in the increase of the cocoa shell waste amount. Cocoa shell utilization is still very limited. The benefit of cocoa shell is that this waste contains secondary metabolites that can be used as antimicrobial agents. One of the products that can be produced from cocoa shell waste is liquid smoke. This study was focused in determining the antimicrobial activity and the minimum kill concentration from liquid smoke on the growth of the Lasiodiplodia theobremae fungi from different amounts of raw materials moisture content and pyrolysis temperatures. This research indicated that cocoa shells liquid smoke from different amounts of water content and temperature of pyrolysis had antimicrobial activity and the application of different concentrations in the minimum kill concentration test can inhibit Lasiodiplodia theobremae fungi growth. Liquid smoke antimicrobial activity at 10% water content and temperatures at 200, 300, and 400°C obtained inhibition zone values of 10.40; 16.75 and 17.80 mm. At the 15% moisture content and temperatures of 200, 300and 400°C, the inhibition zone value is 10.15; 15.70 and 16.15 mm. At 20% water content and temperatures of 200, 300and 400°C, it obtained inhibition zone values of 4.25; 11,45 and 12.30 mm. At 25% water content and temperatures of 200, 300, and 400°C, it obtained inhibition zone values of 3.70; 7.65 and 8.65 mm. The value of minimum kill concentration and minimum inhibitory concentration of liquid smoke at 10, 15, 20, and 25 % water content at temperatures of 200, 300, and 400°C obtained the values of 1% and 9%.