Biodegradable Plastic Characteristics of Cassava Starch Modified in Variations Temperature and Drying Time

This study aims to (1) know the effect of temperature and drying time on the characteristics of biodegradable plastic from cassava starch modified, (2) determine the temperature and drying time is right to produce biodegradable plastics from cassava starch modified with the best characteristics. This study uses a randomized block design with factorial experiment. The first factor is the temperature of the drying which consists of 5 levels that were 50 ° C, 55 ° C, 60 ° C, 65 ° C and 70 ° C. The second factor is the drying time consists of 3 levels, namely 5, 6 and 7 hours. Each combination of treatments grouped into two based on process making of biodegradable plastic, so there are 30 experimental units. Data were analyzed of variance and followed by Duncan test. The observed variables include mechanical and physical test consists of tensile strength, elongation at break, Young's modulus (elasticity), swelling of volume and degradation time. The results of the research showed that the temperature and drying time by using automatic cabinet dryer with an air flow 5 + 0.1 m3 / min, very significant effect on tensile strength, elongation at break, Young's modulus, percent swelling of volume and time of degradation biodegradable plastic of cassava starch modified. Temperature of 50 ° C with 5 hours drying by using automatic dryer cabinet with an air flow of 5 + 0.1 m3 / min,  had characteristics of  biodegradable plastics : tensile strength of 1057.40 M Pa, elongation at break of 15.95%, Young's modulus of 6629,47 M Pa, swelling of volume of 9.91% and degradation time of 7 days. Keywords: biodegradable plastic, cassava starch modified, temperature and drying tim

Physical and Thermal Characteristics of Solid Bio Ethanol

The production of solid bio ethanol is one way to develop bio ethanol downstream products. This study aims to determine the best solid bio ethanol characteristics in various concentrations of bio ethanol and ratio of bio ethanol with stearic acid. Research using Factorial Random Block Design. Factor I is the concentration of bio ethanol with 3 levels i.e. 70% (v / v), 80% (v / v), and 90% (v / v). Factor II is the ratio of bio ethanol with stearic acid to 3 levels i.e. 2: 1 (w / w); 1: 1 (w / w) and 1: 2 (w / w). The results of the study shown that the concentration of bio ethanol and the ratio of bio ethanol and stearic acid significantly affect the specific fuel consumption, the interaction is very significantly to hardness, density, long flame, burning residue, calorific value, thermal efficiency and water boiling test value, but does not affect the ash content of the solid bio ethanol. The best characteristic was obtained from bio ethanol concentration treatment of 90% in the ratio of bio ethanol and stearic acid of 2: 1 with a hardness value of 0.938 N / cm2, density of 0.702 g/cm3, ash content of 0.0002%, residual burning of 1.93%, calorific value of 7.003,47  cal /g and thermal efficiency of 79.99%, Water Boiling Test of 36.95 minutes and Specific Fuel Consumption of 72.65 g / L    Keywords: bio ethanol, stearic acid, solid bio ethanol, physical and thermal characteristic

Optimalisasi Jenis Olahan Kering dan Cara Pengolahan Akhir Ketela

The research was aimed to determine the effect of the form of dry food products, and final processing of sweet potato and their interaction, on the nutrition content, resistant starch of the products, and the increasing level of blood glucose of mice after consuming the products. The method of the research was based on the completed random design with the factorial experiment two factors were experimented, the first factor was the form of dry food products with four kinds of the product from namely: crispy, chip, cracker and snack. The second factor was final processing with two kinds of methods were experiment was done using so nice which divided into eight blocks of combination treatments of the experiments. The crispy form of dry sweet potato product and final processed by oven roasting was the best product which could suppress the increasing level of blood glucose of mice to 8 mg/L and has resistant starch of about 39.29%. This product also had the best nutrition content such as content of protein, lipid, total sugar and starch of about 3.42%, 1.79%, 7.98%, and 50.02%

Ecogel incorporated with nano-additives to increase shelf-life of fresh-cut mango

Fresh-cut mango is a very popular product commonly consumed due to its health and safety benefits to the community. The rise in cutting results, which increases respiration, ethylene production, oxidation, and browning processes, tends to shorten its life. Edible coating of aloe gel (Ecogel) serves as an additive matrix to extend the life of fresh-cut mango with the incorporation of antioxidant, acidulant, and antimicrobial additives. The edible coating ability is strongly influenced by molecular structure, size, and chemical constituents, with the nanoparticle used to determine the edible coating capability. This study, therefore, aims to determine the influence of incorporation nano-additive material and its concentration to extend the shelf life of the mango. The complete random design was used to determine the factorial pattern of citric, ascorbic, and potassium sorbate acid using a concentration of 0.15, 0.3, and 0.45 %. The mixture of nano-additives consists of citric acid, ascorbic acid, and potassium sorbate at a concentration of 0.15 %, which is the best formulation for Ecogel. The characteristics of fresh-cut fruit coated with Ecogel are suitable at a temperature of 7 ± 1 C until day 6. Therefore, Ecogel prolongs the shelf-life of fresh-cut mango

Pengembangan Model Pengelolaan Pasca Panen Buah Pisang Cavendish (Musa paradisiaca)

Pisang sebagai salah satu komoditi pertanian mempunyai potensi besar dalam pemasaran lokal, regional maupun internasional. Menurut Cahyono (1995), Indonesia mengekspor pisang sebesar 46.270 ton dengan nilai US$ 14,828,000 pada tahun 1992. Sedang konsumsi iokal, menurut data BPS adalah 26,52 kg/tahun/kapita pada tahun 1988 meningkat menjadi 27,40 kg/tahun/kapita pada tahun 1992. Besarnya potensi pasar juga diikuti peningkatan produksi dan pengembangan budidaya yang ditekankan pada varietas cavendish. Di Jawa Timur, khususnya Mojokerto telah dikembangkan 1000 Ha tahan perkebunan pisang varietas cavendish. Potensi pasar dan produksi pisang yang besar tidak ada manfaatnya bila mutu pisang tidak dijaga dengan baik. Mutu yang rendah dapat terjadi karena kerusakan secara fisik, kimia dan mikrobiologis. Kerusakan lain yang cukup penting diperhatikan adalah kerusakan akibat proses fisiologis. Secara fisiologis, pisang masih melaksanakan respirasi dan memproduksi hormon pematangan (etilen). Oleh karena itu pengendalian respirasi merupakan faktor yang sangat menentukan dalam menjaga mutu dan memperpanjang masa simpan pisang. Penerapan perendaman pisang cavendish dalam 2 ppm BA dan penyimpanan pada 14°C dalam daerah MA ( 1 sampai dengan 4 persen 02 dan 4 sampai dengan 7 persen CO2) dengan kemasan polietilen densitas rendah membenkan masa simpan 42 hari. Pada masa simpan maksimum, pisang memberikan skor wama 7,00 dengan kadar gula reduksi 13,76 persen serta kerusakan 0 persen. Selama penyimpanan terjadi peningkatan skor warna, kadar gula reduksi, total gula, total asam, total padatan terlarut, rasio gula l asam, rasio berat daging I kulit, nilai tekstur daging dan kulit buah sects susut berat, namun demikian menurunkan pH, kadar tanin, rasio berat daging/kulit dan susut berat serta lama pematangan alami

Pengembangan Model Pengelolaan Pasca Panen Buah Pisang Cavendish (Musa Paradisiaca) (Pendekatan Fisiologi Eksperimental).

Banana is one of several Indonesian agricultural commodities which has a important economic potential either in the local and international markets. There is an increase in banana producbon in Jndonesia especiaUy ihe cavendish variety. Jn Mojoke o, East Java, it has been developed about 1000 Ha of cavendish banana ptantation. One of the main .problem of fresh banana market is short storage life due to its climacterical respiration process. Therefore the objective of these research were to find 1) optimum storage temperature, 2) optimum ratio ofOzand C02, 3} type of modifled atmosphere, 4) suitable packaging material, 5) appropriate hormone to delay ripening and 6) maximum storage life of banana. The banana used in these experiment were selected from 90 days after .flower~ng harv~st from Santur .Plantation of Southern Malang. Experiment on the storage temperature showed that storing at 14°C could decrease respiration rate, weight loss and its hardness compared to 10, 18, 22°C and room temperature (26°C). Respiration rate at 14°C was 0.93 ml/kg/hr. Area of modified atmosphere (MA) for banana storage was 1 to 4 percent of 0 2 and 4 to 7 percent of C02. This area of modified atmosphere could reduce the incrense of reduction sugar content, weight loss and colour score of banana. Banana stored in these conditions contained 1.72 percent reduction sugar having colour score of 2.09, texture of 46.50 x 10-4 mm/g/sec and weight loss of 1.15 percent only. The .best packaging materrel for banana storage was low density polyethylene. This type of packaging could reduce respiration process which was shown by preventing green colour of banana peel (score of 2.16). Low reduction sugar (3.11 percent}, weight loss of 3.16 percent and -hard texture -of 50.30 x 10-4 mm/g/sec were also shown by this stored banana. Soaking in 2 ppm of benzyladenine (BA) solution for 3 minutes could prolong the storage hfe of banana compared to other chemical treatment. • Therefore, banana treatment with 2 ppm BA and stored at 14°C in the area MA of 1 to 4 percent 0 2 and 4 to 7 percent C02 and packed with low density polyethylene could .prolonged 1ts storafW me up to 42 days without any damages

Statistika Penelitian

xii + 308; 15.5 cm x 23 c