Synthesis of Nanofiber from Oil Palm Empty Fruit Bunches Cellulose Acetate for Bioplastics Production

The purposes of this research were to obtain nanometer-sized fiber with electrospinning method and to produce bioplastics with addition of diethylen glicol (DEG) plasticizer. This research was conducted through several stages, namely extraction of cellulose, synthesis of cellulose acetate, sythesis of nanofibers and production of bioplastics. In the production of nanofibers cellulose acetate, electrospinning method were used with concentrations of cellulose acetate  (5, 10, and 15 %) and spinneret-collector distances (6, 8, and 10 cm) treatments.  In the production of bioplastics, solution casting method was  ​​used with micro and nano fiber-sized cellulose acetate  and addition of DEG plasticizer (0, 10, 20, and 30 %) treatments. The results of this research showed that  the lowest nanofiber diameter of 134 nm was obtained on the cellulose acetate concentration of 10% and spinneret-collector distance of 8 cm. The best mechanical characteristic was obtained on bioplastic of nanofiber celulose acetate and the addition of plasticizer at the concentration of 10%. Its mechanical characteristics were tensile strength of 3.953 MPa and elongation of 18.56%. Keywords: nano fiber, cellulose acetate, oil palm empty fruit bunches cellulose, electrospinning, bioplastics

PEMBUATAN KEJU NABATI DARI KEDELAI MENGGUNAKAN BAKTERI ASAM LAKTAT YANG DIISOLASI DARI DADIH

Cheese generally has limitations to be consumed by people with milk protein allergies and vegetarian. Besides the price is relatively expensive, the fat content of cheese is also high. Proteins in soybean may be an alternative to protein of milk in cheese making because it has a protein content of which is not much different as well as a low fat content. The use of lactic acid bacteria from dadih as probiotic bacteria with the addition of food additives should be made to improve the quality of non-dairy cheese. This study aimed to determine the formulation of non-dairy cheese made from soybeans with the right flavor concentration which is able to resemble the dairy cheese and to evaluate its characteristics. The design used was a completely randomized factorial design. The types of treatments given were the type of soy milk, percentage of inoculum, and concentration of flavor added. Types of soy milk used were a commercial soy milk powder and fresh soy milk with percentages of inoculum 5%, 10% , and 15% (v/v) as well as the addition of cheese flavor concentrations of 0.5%; 0.7% ; 0.9% ; 1.1%; and 1.3% (w/v). Data were analyzed by ANOVA followed by Duncan test if it showed significant differences. A Not A Test showed that the addition of cheese flavor 0.9% (w/v) and as much as 15% (w/v) the amount of inoculum in fresh soy milk produced not significantly different smells with commercial dairy cheese at 95% confidence level. Non-dairy cheese produced can be classified as a semi hard cheese and skim cheese as seen from MFFB (moisture fat free basis) and FDM (fat in dry matter). Characteristics of non-dairy cheese produced were the water content of 66.3%; ash content of 3.27%; protein content of 26.74%; and the fat content of 0.36%

Production of Cellulose Acetate from Oil Palm Empty Fruit Bunches Cellulose

Cellulose acetate was produced from acetylation process oil palm empty fruit bunches cellulose which underutilized. To obtained cellulose acetate qualified was needed cellulose with high purity level which was produced through several stages are pre-hydrolysis, delignification, pulping and bleaching. The purpose of this research was to making cellulose acetate and determining the exact acetylation time from oil palm empty fruit bunches cellulose. The research was conducted several stages are cellulose extraction, cellulose acetate production with acetylation process and characterization of acetate cellulose. The production process of cellulose acetate was done with acetylation time are 15, 30, 45 and 60 minutes. The results were obtained cellulose acetate by water content range from 4.332 to 4,468%, the highest yield for 45 minutes was 189.699% and the best acetyl content for 30 minutes was 40.108%. FTIR analysis was showing carbonyl group at 1759 cm-1 and C-O group at 1234 cm-1 region. Morphology of cellulose acetate obtained was shaped cylindrical fibers and had perforated layer. Keywords: Oil Palm Empty Fruit Bunches, Cellulose Acetate, Acetylatio

STUDI PRA-KELAYAKAN PENDIRIAN INDUSTRI SEDIAAN PEWARNA DAN PENGAROMA DAUN PANDAN DI KOTA TASIKMALAYA

Food coloring and flavoring from pandan leaves (Pandanus amaryllifolius) are natural dyes that can be used as an alternate to synthetic dyes. Meanwhile there is a potential to establish factory to support it as well as raw material availability. The purpose of this study was to conduct a pre-feasibility study of establishing a natural pandan preparations industry. The scope of this study includes market and marketing analysis, technical and technological analysis, management and organizational analysis, and financial analysis. The target market is the cake and bread industry, hotels, restaurants, and cafes in West Java. This industry is planned to be established in Tasikmalaya City, West Java with a production capacity around 44 ton/year. The results of the pre-feasibility study are that the industry is feasible with a Net Present Value of Rp 3.358.666.480; an Internal Rate of Return of 27.408%, a Net Benefit Cost Ratio 2.652; and 4.05 years payback period. Furthermore, based in the sensitivity analysis indicated that the decrease in selling price is more sensitive compared to the increase in operating costs and decrease in production capacity, and the increase in operating costs is more sensitive when compared to a decrease in production capacity. A decrease in selling price of 15% or an increase in operating costs of 20% has made the pandan preparation industry not feasible. Keywords: coloring, flavoring, pandan leave, pre-feasibility stud

Cellulose Nanofibers from Cassava Bagasse: Characterization and Application on Tapioca-Film

Cassava bagasse, a solid by-product of cassava starch industry, is a source of natural fibers can be used as  a reinforcement filler to overcome poor mechanical property of films. This research aims to study the character of cellulose nanofibers which produced from cassava bagasse and to study the influence of its application on the mechanical properties of tapioca-based film. Cellulose nanofibres from cassava bagasse were obtained through a series of chemical treatments (alkali treatment, bleaching, and acid hydrolysis) and mechanical treatment (high velocity mixer). Cellulose nanofibres with diameters in the range of 5-8 nm and estimated lengths of several micrometers were obtained from cassava bagasse. Zeta potential measurement indicated that cellulose nanofibers suspension has good stability. FT-IR spectroscopic of cellulose nanofibers demonstrated that the chemical treatment led to partial removal of hemicelluloses and lignin from the structure of fibers. XRD results are revealed that chemical treatment also improved crystallinity of fibers from 14.52% in cassava bagasse to 39,37% in cellulose nanofibres. It was observed that the addition of cellulose nanofibers improved tensile strength of films and decreased its elongation at break. Keywords: Cassava bagasse, Cellulose nanofibers, Tapioca film, Fille

PEMBUATAN KEJU NABATI DARI KEDELAI MENGGUNAKAN BAKTERI ASAM LAKTAT YANG DIISOLASI DARI DADIH

Cheese generally has limitations to be consumed by people with milk protein allergies and vegetarian. Besides the price is relatively expensive, the fat content of cheese is also high. Proteins in soybean may be an alternative to protein of milk in cheese making because it has a protein content of which is not much different as well as a low fat content. The use of lactic acid bacteria from dadih as probiotic bacteria with the addition of food additives should be made to improve the quality of non-dairy cheese. This study aimed to determine the formulation of non-dairy cheese made from soybeans with the right flavor concentration which is able to resemble the dairy cheese and to evaluate its  characteristics. The design used was a completely randomized factorial design. The types of treatments given were the type of soy milk, percentage of inoculum, and concentration of flavor added. Types of soy milk used were a commercial soy milk powder and fresh soy milk with percentages of inoculum 5%, 10% , and 15% (v/v) as well as the addition of cheese flavor concentrations of 0.5%; 0.7% ; 0.9% ; 1.1%; and 1.3% (w/v). Data were analyzed by ANOVA followed by Duncan test if it showed significant differences. A Not A Test showed that the addition of  cheese flavor 0.9% (w/v) and as much as 15% (w/v) the amount of inoculum in fresh soy milk produced not significantly different smells with commercial dairy cheese at 95% confidence level. Non-dairy cheese produced can be classified as a semi hard cheese and skim cheese as seen from MFFB (moisture fat free basis) and FDM (fat in dry matter). Characteristics of non-dairy cheese produced were the water content of 66.3%; ash content of 3.27%; protein content of 26.74%; and the fat content of 0.36%.Keywords :dadih,lactic acid bacteri, non-dairy cheese, soybea

PEMBUATAN KEJU NABATI DARI KEDELAI MENGGUNAKAN BAKTERI ASAM LAKTAT YANG DIISOLASI DARI DADIH

Cheese generally has limitations to be consumed by people with milk protein allergies and vegetarian. Besides the price is relatively expensive, the fat content of cheese is also high. Proteins in soybean may be an alternative to protein of milk in cheese making because it has a protein content of which is not much different as well as a low fat content. The use of lactic acid bacteria from dadih as probiotic bacteria with the addition of food additives should be made to improve the quality of non-dairy cheese. This study aimed to determine the formulation of non-dairy cheese made from soybeans with the right flavor concentration which is able to resemble the dairy cheese and to evaluate its  characteristics. The design used was a completely randomized factorial design. The types of treatments given were the type of soy milk, percentage of inoculum, and concentration of flavor added. Types of soy milk used were a commercial soy milk powder and fresh soy milk with percentages of inoculum 5%, 10% , and 15% (v/v) as well as the addition of cheese flavor concentrations of 0.5%; 0.7% ; 0.9% ; 1.1%; and 1.3% (w/v). Data were analyzed by ANOVA followed by Duncan test if it showed significant differences. A Not A Test showed that the addition of  cheese flavor 0.9% (w/v) and as much as 15% (w/v) the amount of inoculum in fresh soy milk produced not significantly different smells with commercial dairy cheese at 95% confidence level. Non-dairy cheese produced can be classified as a semi hard cheese and skim cheese as seen from MFFB (moisture fat free basis) and FDM (fat in dry matter). Characteristics of non-dairy cheese produced were the water content of 66.3%; ash content of 3.27%; protein content of 26.74%; and the fat content of 0.36%.Keywords :dadih,lactic acid bacteri, non-dairy cheese, soybea

BIOKONVERSI BAHAN BERLIGNOSELULOSA MENJADI BIOETANOL MENGGUNAKAN Aspergillus niger DAN Saccharomyces cereviciae

This study aims to determine the feseability of bioethanol production from lignocellulosic material by using simulataneous saccharification and fermentation (SSF) processes with Aspergillus niger dan Saccharomyces cereviciae. Three different lignocellulosic materials namely sengon wood (Paraserianthes falcataria), gmelina wood (Gmelina arborea), pinus wood and (Pinus merkusii) were pretreated using kraft process to remove lignin content. Then, pulp was treated by using SSF processes. SSF runs were performed in 500 ml fermentors using a total slurry 200 ml. The substrate and nutrient media were autoclaved (121 oC and 20 minutes). The samples diluted to 2.5 % (w v-1) of total slurry was used as substrate. The substrate was added with 10 % (v v-1) A. niger (6.5 x 107 CFU cc-1) of total slurry and then inoculated with 10 % (v v-1) yeast S. cereviciae (1.5 x 109 CFU cc-1). The SSF experiments were run for 96 hours and the data were investigated periodically every 24 hours. The results showed that total of sugar and reducing sugar tended to decrease with time of inoculation whereas ethanol concentration increase significantly. The growth of A. niger and yeast S. cereviciae tended to incease in initial inoculation and decrease by the end of inoculation. The bioethanol concentration on sengon, gmelina, and pinus were 0.53, 0.45 and 0.31 % respectively and produced yields 3.61, 4.60 and 4.16% respectively. Key words: bioethanol, simultaneous saccharification and fermentation, Aspergillus niger, Saccharomyces cerevicia