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

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