Biochar From Agricultural Byproducts For Improved Soil Quality And Carbon Sequestration

Soil carbon sequestration has emerged as an innovative approach that may offer a low-risk and an efficient way to mitigate climate change and replenish soil fertility. In various agricultural production systems, byproducts are produced in significant amounts from crop residues such as pecan shells (PC), peanut shells (PS), and cotton gin (CG) that can be used to produce biochar and applied to agricultural soil first to sequester C and second to enhance plant growth by supplying and retaining nutrients, improving soil physical and biological properties

Kajian dan analisa undang undang piagam dan kisah negeri jambi

Naskah Undang-undang Piagam dan Kisah Negeri Jambi yang menjadi sumber penelitian dan kajian ini, adalah suatu naskah yang ditulis oleh Oemar Ngebi Sutho Dilago Periai Rajo Saro. Naskah ini berisi tentang adat-istiadat Jambi, undang-undang Negeri Jambi, berikut memuat segala peraturan yang sedang berlaku pada waktu itu. Di samping itu memuat pula sanksi hukum, baik menurut hukum adat maupun hukum Islam

PHYSICO-CHEMICAL CHARACTERISTICS OF TRIBAL BEAN (Canavalia virosa) AND ITS ALTERNATIVE TOFU AND TEMPEH FOOD PRODUCTS

Increasing price of soybean becomes a serious problem for producers of traditional foods such as tempeh and tofu. These traditional foods are important protein sources for many Indonesian people. Tribal bean (Canavalia virosa) could be used as a substitution of soybean for tempeh and tofu processing. This study aimed to determine physico-chemical characteristics of tribal bean and its products such as tofu and tempeh. Tribal bean old pods were peeled manually in the Postharvest and Agricultural Machinery Laboratory of the Yogyakarta AIAT. The peeled seeds were dried until 10% water content and their epidermis were removed mechanically by using an abrasive peeler to produce yellowish clean peeled beans. The beans were analyzed physically and chemically using the standard prosedure. Since the tribal bean seeds contained high HCN, to minimize HCN content the beans were presoaked for 48 hours in water. The beans were then mixed with soybean at a ratio of 50:50 or 25:75 and processed for making tempeh and tofu using traditional method. Physicochemical and organoleptic characteristics of the tribal bean tempe and tofu were analysed, involving organoleptic test with hedonic method, texture, as well as water, ash, protein and crude fiber contents. The results showed that tribal bean contained protein (37.30%), essential amino acids, minerals and fiber (3.1%), and a toxic substance HCN. Presoaking the beans in water for 48 hours significantly reduced HCN content by 98.51%, from 1334 ppm. Tofu made of a mixture of tribal bean and soybean at a ratio of 25:75 plus 2% rice vinegar as a coagulant has a white color and normal flavor appearances, and was accepted by panelists. The tribal bean tempeh contained 78.1% water, 1.21% ash, 8.14% protein, 3.1% crude fiber, and 44 ppm HCN. Tempeh made of a mixture of tribal bean and soybean at ratios of 50:50 and 25:75 showed good characters (flavor, taste, color, and texture) and panelist acceptance, as well as nutrition values (76% water, 2.71% ash, 14% protein, 0.25% crude fiber, and 14% lipid). However, HCN content in the tofu was still higher (85 ppm HCN) than the recommended maximum value of 50 ppm. This study suggests that tribal bean is more suitable for tempeh than for tofu based on its HCN content

Synthesis of nicotine derivatives and evaluation of their anti-bacterial activity

Using a convergent synthetic method, a series of nicotine derivatives were synthesized from the basic materials nicotine-N-oxide in good yields. The structures of the synthesized compounds were confirmed by spectral methods of analysis (FT-IR, 1H-NMR, and 13C-NMR). Most of the target compounds were tested for antibacterial activity against five kinds of bacteria; the tested compounds exhibited varying levels of activity against both gram-negative and gram-positive bacteria. The results of bioactivities showed that some of the target compounds exhibited good antibacterial activities against Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, Listeria monocytogenes, and Klebsiella pneumoniae. In addition, the broad spectrum anti-microbial action of nicotine derivatives developed in the present study may find immense applications in formulating new disinfection or decontamination strategies against widely spreading pathogens of clinical significance. DOI: http://dx.doi.org/10.5281/zenodo.699073

Pengaruh Penambahan Maltodekstrin dan Suhu Inlet Spray Dryer terhadap Karakteristik Fisiko-Kimia Bubuk Sari Kerandang (Canavalia Virosa)

Kerandang (Canavalia virosa) dapat dijumpai di sepanjang lahan pasir pantai di Kabupaten Kulonprogo dan Bantul, Yogyakarta. Biji kerandang dapat diolah menjadi sari kerandang seperti halnya kedelai, sebagai bentuk diversifikasi produk. Penelitian ini bertujuan untuk mengetahui karakteristik fisik dan kimia bubuk sari kerandang. Biji kerandang kupas (tanpa kulit ari) diolah menjadi sari kerandang dengan perbandingan biji dan air 1:8 (b/v). Penambahan maltodekstrin sebanyak 0%; 5%; 7,5%; dan 10% (b/v) padasari kerandang, kemudian dikeringkan menggunakan spray dryer dengan suhu inlet 80 °C; 100 °C; dan 120 °C. Analisis yang dilakukan meliputi kadar air, bulk density, kelarutan, water holding capacity (WHC), fat holding capasity (FHC), protein terlarut, total fenolik, genistein, dan aktivitas antioksidan. Percobaan dilakukan menggunakan rancangan acak lengkap dengan ulangan percobaan sebanyak tiga kali. Hasil penelitian menunjukkan bahwa kemampuan menahan air (WHC) bubuk sari kerandang berkisar antara 2,98%–64,55%. Konsentrasi suhu inlet dan maltodekstrin serta interaksi keduanya memberikan perbedaan nyata terhadap WHC bubuk sari kerandang. FHC bubuk sari kerandang (108,89%–262,25%) mengalami peningkatan dengan bertambahnya konsentrasi maltodekstrin dan temperatur inlet spray dryer. Bulk density bubuk sari kerandang berkisar antara 0,34 g/mL–0,58 g/mL. Kelarutan bubuk sari kerandang di berbagai pH berhubungan erat dengan kandungan protein dalam bubuk sari kerandang. Protein terlarut bubuk sari kerandang menurun dengan semakin meningkatnya konsentrasi maltodekstrin dan temperatur inlet. Total fenolik bubuk sari kerandang berkisar antara 1,33 g GAE/100 g–7,55 g GAE/100 g. Aktivitas antioksidan bubuk sari kerandang berkisar antara 9,61%–74,87%

Pengaruh Penambahan Maltodekstrin dan Suhu Inlet Spray Dryer terhadap Karakteristik Fisiko-Kimia Bubuk Sari Kerandang (Canavalia virosa)

Kerandang (Canavalia virosa) can be found in sandy beaches in Kulon Progo and Bantul Regency, Yogyakarta. The kerandang seeds can be processed into kerandang milk such as soybean, as one form of product diversification. The objective of this study was to know the physicochemical characteristics of the kerandang milk powder. Peeled kerandang seeds were processed into kerandang milk with seed water ratio of 1:8 (w/v). The addition of maltodekstrin (0%, 5%, 7.5% and 10% (w/v)) into kerandang milk, then dried using a spray dryer with inlet temperature of 80 °C; 100 °C, and 120 °C. Analyses were conducted on the water content, bulk density, solubility, water holding capacity (WHC), fat holding capasity (FHC), soluble protein, total phenolic, genistein, and antioxidant activity. This study was conducted using acompletely randomized design with three replications. The results of this study showed that Water Holding Capacity of kerandang milk ranged of 2,98% to 64,55%. Inlet temperature, maltodextrin concentration and interaction of these two factors gave significant effects on the WHC of kerandang milk powder. FHC of kerandang milk powder increased (108.89%–262.25%) with the higher concentration of maltodextrin and spray inlet temperature. The bulk density of  kerandang milk powder was between 0.34g/mL–0.58g/mL. Kerandang milk powder solubility at various pH was closely related tot he protein content in milk powder kerandang. The dissolved protein content of kerandang milk powder decreased with the increased of maltodextrin concentration and inlet temperature. The content of total phenolic of kerandang milk powder ranged from 1.33 gGAE/100g to7.55 gGAE/100g. The antioxidant activity of the kerandang milk ranged between 9.61% to 74.87%.ABSTRAKKerandang (Canavalia virosa) dapat dijumpai di sepanjang lahan pasir pantai di Kabupaten Kulonprogo dan Bantul, Yogyakarta. Biji kerandang dapat diolah menjadi sari kerandang seperti halnya kedelai, sebagai bentuk diversifikasi produk. Penelitian ini bertujuan untuk mengetahui karakteristik fisik dan kimia bubuk sari kerandang. Biji kerandang kupas (tanpa kulit ari) diolah menjadi sari kerandang dengan perbandingan biji dan air 1:8 (b/v). Penambahan maltodekstrin sebanyak 0%; 5%; 7,5%; dan 10% (b/v) padasari kerandang, kemudian dikeringkan menggunakan spray dryer dengan suhu inlet 80 °C; 100 °C; dan 120 °C. Analisis yang dilakukan meliputi kadar air, bulk density, kelarutan, water holding capacity (WHC), fat holding capasity (FHC), protein terlarut, total fenolik, genistein, dan aktivitas antioksidan. Percobaan dilakukan menggunakan rancangan acak lengkap dengan ulangan percobaan sebanyak tiga kali. Hasil penelitian menunjukkan bahwa kemampuan menahan air (WHC) bubuk sari kerandang berkisar antara 2,98%–64,55%. Konsentrasi suhu inlet dan maltodekstrin serta interaksi keduanya memberikan perbedaan nyata terhadap WHC bubuk sari kerandang. FHC bubuk sari kerandang (108,89%–262,25%) mengalami peningkatan dengan bertambahnya konsentrasi maltodekstrin dan temperatur inlet spray dryer. Bulk density  bubuk sari kerandang berkisar antara 0,34 g/mL–0,58 g/mL. Kelarutan bubuk sari kerandang di berbagai pH berhubungan erat dengan kandungan protein dalam bubuk sari kerandang. Protein terlarut bubuk sari kerandang menurun dengan semakin meningkatnya konsentrasi maltodekstrin dan temperatur inlet. Total fenolik bubuk sari kerandang berkisar antara 1,33 g GAE/100 g–7,55 g GAE/100 g. Aktivitas antioksidan bubuk sari kerandang berkisar antara 9,61%–74,87%.Kata kunci: Karakteristik; bubuk sari kerandang; fisiko-kimiaKerandang (Canavalia virosa) can be found in sandy beaches in Kulon Progo and Bantul Regency, Yogyakarta. The kerandang seeds can be processed into kerandang milk such as soybean, as one form of product diversification. The objective of this study was to know the physicochemical characteristics of the kerandang milk powder. Peeled kerandang seeds were processed into kerandang milk with seed water ratio of 1:8 (w/v). The addition of maltodekstrin (0%, 5%, 7.5% and 10% (w/v)) into kerandang milk, then dried using a spray dryer with inlet temperature of 80 °C; 100 °C, and 120 °C. Analyses were conducted on the water content, bulk density, solubility, water holding capacity (WHC), fat holding capasity (FHC), soluble protein, total phenolic, genistein, and antioxidant activity. This study was conducted using acompletely randomized design with three replications. The results of this study showed that Water Holding Capacity of kerandang milk ranged of 2,98% to 64,55%. Inlet temperature, maltodextrin concentration and interaction of these two factors gave significant effects on the WHC of kerandang milk powder. FHC of kerandang milk powder increased (108.89%–262.25%) with the higher concentration of maltodextrin and spray inlet temperature. The bulk density of  kerandang milk powder was between 0.34g/mL–0.58g/mL. Kerandang milk powder solubility at various pH was closely related tot he protein content in milk powder kerandang. The dissolved protein content of kerandang milk powder decreased with the increased of maltodextrin concentration and inlet temperature. The content of total phenolic of kerandang milk powder ranged from 1.33 gGAE/100g to7.55 gGAE/100g. The antioxidant activity of the kerandang milk ranged between 9.61% to 74.87%. ABSTRAKKerandang (Canavalia virosa) dapat dijumpai di sepanjang lahan pasir pantai di Kabupaten Kulonprogo dan Bantul, Yogyakarta. Biji kerandang dapat diolah menjadi sari kerandang seperti halnya kedelai, sebagai bentuk diversifikasi produk. Penelitian ini bertujuan untuk mengetahui karakteristik fisik dan kimia bubuk sari kerandang. Biji kerandang kupas (tanpa kulit ari) diolah menjadi sari kerandang dengan perbandingan biji dan air 1:8 (b/v). Penambahan maltodekstrin sebanyak 0%; 5%; 7,5%; dan 10% (b/v) padasari kerandang, kemudian dikeringkan menggunakan spray dryer dengan suhu inlet 80 °C; 100 °C; dan 120 °C. Analisis yang dilakukan meliputi kadar air, bulk density, kelarutan, water holding capacity (WHC), fat holding capasity (FHC), protein terlarut, total fenolik, genistein, dan aktivitas antioksidan. Percobaan dilakukan menggunakan rancangan acak lengkap dengan ulangan percobaan sebanyak tiga kali. Hasil penelitian menunjukkan bahwa kemampuan menahan air (WHC) bubuk sari kerandang berkisar antara 2,98%–64,55%. Konsentrasi suhu inlet dan maltodekstrin serta interaksi keduanya memberikan perbedaan nyata terhadap WHC bubuk sari kerandang. FHC bubuk sari kerandang (108,89%–262,25%) mengalami peningkatan dengan bertambahnya konsentrasi maltodekstrin dan temperatur inlet spray dryer. Bulk density  bubuk sari kerandang berkisar antara 0,34 g/mL–0,58 g/mL. Kelarutan bubuk sari kerandang di berbagai pH berhubungan erat dengan kandungan protein dalam bubuk sari kerandang. Protein terlarut bubuk sari kerandang menurun dengan semakin meningkatnya konsentrasi maltodekstrin dan temperatur inlet. Total fenolik bubuk sari kerandang berkisar antara 1,33 g GAE/100 g–7,55 g GAE/100 g. Aktivitas antioksidan bubuk sari kerandang berkisar antara 9,61%–74,87%.Kata kunci: Karakteristik; bubuk sari kerandang; fisiko-kimi

Physico-chemical Characteristics Of Tribal Bean (Canavalia Virosa) And Its Alternative Tofu And Tempeh Food Products

Increasing price of soybean becomes a serious problem for producers of traditional foods such as tempeh and tofu. These traditional foods are important protein sources for many Indonesian people. Tribal bean (Canavalia virosa) could be used as a substitution of soybean for tempeh and tofu processing. This study aimed to determine physico-chemical characteristics of tribal bean and its products such as tofu and tempeh. Tribal bean old pods were peeled manually in the Postharvest and Agricultural Machinery Laboratory of the Yogyakarta AIAT. The peeled seeds were dried until 10% water content and their epidermis were removed mechanically by using an abrasive peeler to produce yellowish clean peeled beans. The beans were analyzed physically and chemically using the standard prosedure. Since the tribal bean seeds contained high HCN, to minimize HCN content the beans were presoaked for 48 hours in water. The beans were then mixed with soybean at a ratio of 50:50 or 25:75 and processed for making tempeh and tofu using traditional method. Physicochemical and organoleptic characteristics of the tribal bean tempe and tofu were analysed, involving organoleptic test with hedonic method, texture, as well as water, ash, protein and crude fiber contents. The results showed that tribal bean contained protein (37.30%), essential amino acids, minerals and fiber (3.1%), and a toxic substance HCN. Presoaking the beans in water for 48 hours significantly reduced HCN content by 98.51%, from 1334 ppm. Tofu made of a mixture of tribal bean and soybean at a ratio of 25:75 plus 2% rice vinegar as a coagulant has a white color and normal flavor appearances, and was accepted by panelists. The tribal bean tempeh contained 78.1% water, 1.21% ash, 8.14% protein, 3.1% crude fiber, and 44 ppm HCN. Tempeh made of a mixture of tribal bean and soybean at ratios of 50:50 and 25:75 showed good characters (flavor, taste, color, and texture) and panelist acceptance, as well as nutrition values (76% water, 2.71% ash, 14% protein, 0.25% crude fiber, and 14% lipid). However, HCN content in the tofu was still higher (85 ppm HCN) than the recommended maximum value of 50 ppm. This study suggests that tribal bean is more suitable for tempeh than for tofu based on its HCN content

Pengembangan Budi Daya Tanaman Garut dan Teknologi Pengolahannya untuk Mendukung Ketahanan Pangan

Ketahanan pangan merupakan salah satu tujuan pembangunan pertanian. Selain itu, ketahanan pangan adalah bagian dari ketahanan nasional. Garut merupakan sumber bahan pangan lokal yang memiliki potensi dan perlu dilestarikan guna mendukung ketahanan pangan. Tanaman garut adaptif terhadap kondisi lingkungan, mampu tumbuh pada lahan marginal atau di bawah tegakan tanaman hutan. Hasil umbi garut berkisar antara 9-12 t/ha dengan kandungan pati 1,92-2,56 t/ha. Umbi garut dapat dimanfaatkan sebagai bahan baku industri pengolahanpangan, yaitu pati dan emping garut. Umbi garut bermanfaat bagi kesehatan, sebagai sumber serat pangan dan memiliki indeks glikemik yang lebih rendah dibandingkan umbi-umbian lainnya. Pati garut dapat mensubstitusi penggunaan terigu dalam berbagai produk pangan dengan tingkat substitusi 50-100%