Pengaruh Perlakuan Awal Daun/ranting Tanaman Gambir (Uncaria Gambir Roxb) Terhadap Kadar Tannin Ekstrak Yang Dlhasilkan Dan Kemampuan Penyamakannya Pada Kulit Kambing

Target of this research is to know influence of treatment early leaf/stick of gambir to rate of tannin yielded extract and ability tanni:t1.g at leather goat. This research use mean analysis calculate average by 3 treatment and two restating that is A : leaf/stick of gambir fresh; B : materials heated above fire until w.ilting; C : materials soaked insalt condensation 2.25 %, 10 day, boiled 1000c, 5 minute. Perception of extract of gambir done to rate of tannin. Leather result tanning with gambir analysed by water contents, oil contents, dissolve. rate in water, dusty rate do not be dissolve, raw husk rate, tanner and degree of check. Result of research of leaf/stick of gambir heated by fire until w.ilting which eetracted have tannin 27.48%and degree ofcheck leather 151.51 %is the best totan goa

Analisis Peluang Pilihan Kelembagaan Pemasaran Kakao di Provinsi Sulawesi Tengah

The policy objectives for cacao agribusiness development in the Province of CentralSulawesi was directed toward the improvement of production and farm income. In factthere were so many cases that had becoming obstacles in these efforts, such as lowprices of outputs, while the capital of the farmers was relatively low. The objectives ofthis study were to: (1) Analyze the opportunity of market agent cacao, (2) Know theopportunity of market agent cacao was relatively efficient and margin contribution ofthe family profit on cacao farming. The results of this study indicated that: (1)Educational, land use, production, income, and the number of their family memberfactor had affected upon the farmers choice a market agent, (2 ) The change of price atthe farm level was fluctuated lower than those price change at the collector agent orexporter level. It had indicated that in cacao marketing there were still monopsony oroligopsony power, and the benefit of a higher price were mostly enjoyed by theexporter.Keyword: opportunity of market agent, price, monopson

Penerapan Sistem In-town Check-in Pada Stasiun Kereta Api Sebagai Fasilitas Pendukung Moda Akses Utama Menuju Bandara Baru Di Temon Kulon Progo

The main issues related to Adisutjipto airport relocation is matter of affordability to go to the airport. One strategy that can be applied is development of In-Town Check-in facility where air transport service users can perform check-in and baggage-reporting on a train station located in urban areas. The purpose of the study is to know the perceptions and needs of this facilitiy, determining the best train station as well as the design of the facility. Data were obtained from questionnaire of 179 respondents, collecting data from the relevant institutions and field survey. About 94.97% of eel the need to apply this facility because it is very helpful to ease travel to the airport. Tugu railway station was chosen as the best station because it is close to the tourist attractions and hotels. The design is done using of 15% of the forecasted passenger departing from the new airport. This is the early stage of planning which is expected later to continue to grow so that the train becomes primary transportation to get to the new airport in Kulon Progo

Kajian Penambahan Gambir sebagai Bahan Penyamak Nabati terhadap Mutu Kimiawi Kulit Kambing

Gambier contains tannin which functions as vegetable tanning material. This study aimed to determine, the gambier addition to produces the best chemical quality leather according to Indonesian National Standard chemical quality goatleather (SNI 06-0463-1989). The method was used experimental method randomized block design, which consists of 5 treatments with 4 replications. Treatment of this study was added the gambier percentage (%), each treatment consisting of: treatment A: 15%, B: 20%, C: 25%, D: 30%, and E: 35%. The variables were measured water content, oil/fat content, water-soluble substances content, levels of substances rawhide, levels of insoluble ash in the water, levels of tanning substances (tannins) bound and the tanning degree. The results showed a significantly different effect (P 0.05) oil/fat content, ash content and levels of tanning substances (tannins) bound. The conclusion of this study was the addition of 25% was the best gambier percentage, with 17.06±0.15% water content, the fat/oil 7.69±1.24%, the levels of water-soluble substances 4.16±0.99%, levels of substances rawhide 42.47±6.39%, 0.99±0.03% levels of insoluble ash in the water, levels of tanning substances (tannins) bound 27.63±2.75% and 65.46% tanning degree, which all meet the quality standard ISO test 06-0994-1989 and SNI No.0253-2009

Dinamika Konsep Diri Pada Remaja Perempuan Pembaca Teenlit

This study aimed to understand the dynamics of self-concept among teenage girls who read teenlit. The subjects of this study were three high school students who had actively read teenlit for at least two years. In addition, the data were obtained also from five informants who often interacted and could provide an overview about the subjects. This study used a qualitative method with phenomenological approach. Data were collected through in-depth interview on subjects and informants, observation during interview and use of teenlit as written document. The findings indicated that characters in teenlit influenced the girls' self-concept through the mechanism of social comparison and modeling. By observing various characters found in the teenlits they read, they tended to pay attention to a teenlit's characters that are superior to themselves. Therefore, such comparison led them to have negative self-concept. However, if they had made critical self-appraisal based on a motive of self-improvement while comparing themselves with the characters, they would have had positive self-concept. It can be concluded that a character that is considered better may become a model for the formation of an ideal self-concept. Through modeling, youth also form an actual self-concept of which is previously less aware. Keywords: modeling, self-concept, social comparison, teenli

Kombinasi Abu Kayu dan Kapur pada Proses Pengasinan terhadap Karakteristik Fisikokimia dan Nilai Organoleptik Telur Asin

Proses pengasinan akan mengubah telur itik menjadi telur dengan kandungan mineral, dan organoleptik yang meningkat. Tujuan dari penelitian ini adalah melihat pengaruh kombinasi abu kayu dan kapur pada proses pengasinan terhadap kadar kolesterol, NaCl, kalsium, lemak, air, pH, dan organoleptik telur asin. Penelitian ini menggunakan rancangan acak lengkap dengan lima perlakuan dan empat ulangan. Perlakuannya adalah kombinasi abu kayu dengan kapur : A (4-0), B (3-1), C (2-2), D (1-3) dan E (0-4). Berdasarkan hasil penelitian didapatkan bahwa kombinasi abu kayu dan kapur berpengaruh terhadap kadar NaCl, kalsium, pH tetapi tidak berpengaruh nyata terhadap kadar lemak, air, dan nilai organoleptik. Perlakuan terbaik adalah kombinasi abu kayu dan kapur (2-2) dengan kadar NaCl 3,69±0,47%, kalsium 1,72±0,06%, lemak 13,94±1,28%, air 70,96±0,92%, pH 6,91±0,17, warna 2,16, aroma 2,24 dan rasa 2,20 (suka)

Evaluasi Total Koloni Bakteri dan Umur Simpan Telur Asin yang Direndam dalam Larutan Lidah Buaya (Aloevera Barbadensis Miller)

Lidah buaya mengandung senyawa antimikroba cukup tinggi ; seperti, aloin (4,27%) dan saponin (5,43%). Keduanya berguna untuk memperpanjang umur simpan telur asin. Penelitian ini bertujuan untuk mengevaluasi total koloni bakteri dan umur simpan telur asin yang direndam dalam beberapa kosentrasi larutan lidah buaya (Aloevera barbadensis Miller). Materi penelitian ini menggunakan 340 g garam dapur, 2.000 g daging lidah buaya yang sudah diblender selama 2 menit didapat 8.896 ml dan air 71.168 ml. Penelitian menggunakan metode eskperimen dengan Rancangan Acak Kelompok yang terdiri dari 5 perlakuan dan 4 kelompok. Perlakuannya adalah perbandingan lidah buaya dengan air (V/V) yaitu; A (0:1), B (1:2), C (1:3), D (1:4), dan E (1:5). Peubah yang diamati adalah kadar air, pH, total koloni bakteri dan umur simpan telur asin. Hasil penelitian menunjukan perendaman telur asin dalam larutan lidah buaya menurunkan total koloni bakteri dan umur simpan (berbeda sangat nyata P0,05) terhadap kadar air dan pH. Perlakuan B (lidah buaya : air = 1 : 2) menghasilkan nilai terbaik terhadap kadar air 64,74±1,60%, pH 7,53±0,26, total koloni bakteri 4,79±0,62x105 CFU/g dan umur simpan telur asin selama 19 hari