Preparation and Characterization of Liquid Smoke Derived from Piper betle L

Liquid smoke made from green betel leaf Piper betle L has been made by pyrolysis using a simple reactor. Furthermore, the liquid smoke was distilled once to obtain grade 2 liquid smoke and then carried out physical, chemical, and microbiological characterizations, namely pH, specific gravity, Total acid, total phenol, and the inhibition of Streptococcus mutans. The test results obtained were 2.81, 1.0071, 26.44%, 735.89 mg GAE/0.5mL and 18.4 mm. It can be concluded that grade 2 liquid smoke of green betel leaf has potential as a raw material for the manufacture of mouthwash