Author:
Sugiwati Sri,Mansur Dieni,Rizal Wahyu Anggo,Suryani Ria,Maryana Roni
Reference24 articles.
1. D. A. N. Apituley, J. Leiwakabessy, and E. E. E. M. Nanloh, “Pemanfaatan asap cair kayu putih (Malaleuca cajuputi) sebagai antioksidan dalam pengolahan ikan tuna asap (Utilization of Eucaliptus liquid smoke (Malaleuca cajuputi) as antioxidants in smoke tuna fish processing,” Chim. Nat. Acta, vol. 2, no. 2, pp. 145– 151, 2014.
2. KARAKTERISTIK DAN AKTIVITAS ANTIBAKTERI ASAP CAIR DARI BIOMASSA KAYU PUTIH (MELALEUCA LEUCADENDRA) DAN KAYU JATI (TECTONA GRANDIS)
3. I. K. Budaraga, E. Susanti, A. Asnurita, E. Nurdin, and R. Ramaiyulis, “The antioxidant characteristics of the liquid smoke of cocoa shell (Theobroma cacao, L) in different water content variations,” J. Appl. Agric. Sci. Technol., vol. 3, no. 2, pp. 226–238, 2019.
4. F. Swastawati, H. B. S, and D. Wijayanto, “Antimicrobial activity of corncob liquid smoke and its aplication to smoked milkfish (Chanos chanos forsk) using electric and mechanical oven,” Int. Conf. Food Secur. Nutr. IPCBEE, vol. 67, no. 21, pp. 109–113, 2014.
5. M. Faisal, A. Gani, Husni, and H. Daimon, “A preliminary study of the utilization of liquid smoke from palm kernel shells for organic mouthwash,” Int. J. GEOMATE, vol. 13, no. 37, pp. 116–120, 2017.