Pengaruh Jenis Asam Dan Basa Pada Pembentukan Senyawa Khitosan Dari Limbah Kulit Rajungan

The objective of this research was to known of acid and alkali effect to produced chitosan from rajungan husk. The implemented treatments were including deproteinization, demineralization and deasetylation treatments with several of acid and alkali. The deproteinization were conducted by 3-5 % NaOH and warm to 80o C than 2% HCl or H3PO4. Finally, chitosan produced by deasetylation with 30-40% NaOH. 100 gram substrates were produced 19% rendemen with deasetylation degree (DD) is 29,02%. Test of the chitosan at bakso and fish showed good condition until 48-50 hours. That is influenced by water activity of the materials

Pengaruh Jenis Asam dan Basa pada Pembentukan Senyawa Khitosan dari Limbah Kulit Rajungan

The objective of this research was to known of acid and alkali effect to produced chitosan from rajungan husk. The implemented treatments were including deproteinization, demineralization and deasetylation treatments with several of acid and alkali. The deproteinization were conducted by 3-5 % NaOH and warm to 80o C than 2% HCl or H3PO4. Finally, chitosan produced by deasetylation with 30-40% NaOH. 100 gram substrates were produced 19% rendemen with deasetylation degree (DD) is 29,02%. Test of the chitosan at bakso and fish showed good condition until 48-50 hours. That is influenced by water activity of the materials. Keywords : rajungan husk, deproteinization, demineralization, deasetylation, chitosa

SIFAT ORGANOLEPTIK DAN KANDUNGAN TOTAL FENOL MINUMAN REMPAH TRADISONAL (MINUMAN SECANG)

Secang drink is an Indonesian traditional drink, especially from Yogyakarta and Central Jawa, that is made from secang wood (Caesalpinia sappan L) which gives red color like wine.  Except secang wood in secang drink, there are also other spices, such as ginger, clove, lemongras, cinnamon bark, cardamon, and nutmeg.  The active component of spices mostly from phenolic compound, including brazilin dan brazilein (secang wood), zingiberen, gingerol, dan shogaol (ginger), eugenol (clove), geraniol, citronellal, citronellol, lemonene (lemongrass), sineol dan sinamaldehida (cinnamon bark), cineol dan pinen (kapulaga), myristicin dan safrol (nutmeg).  This research objectives were to investigate the effect of various types of phenols in the spices of the organoleptic properties and phenol total content of secang drink. The treatments were the formulation of secang drink, secang wood (F1), secang wood and red ginger (F2), secang wood, red ginger, lemongrass (F3), secang wood, red ginger, lemongrass, clove (F4), secang wood, red ginger, lemongress, clove, cinnamon bark (F5), secang wood, red ginger, lemongrass, clove, cinnamon bark, cardamon (F6), secang wood, red ginger, lemongrass, clove, cinnamon bark, cardamon, nutmeg (F7).  The formulation of secang drink were 1 liter water, 5 stalk secang wood (1 cm), 100 gram red ginger, 2 clove, 2 lemongrass, 2 stalk cinnamon bark (1 cm), 2 cardamon, 1/3 nutmeg, 100 gram sugar, 1 tablespoon.  Based on the average value of the panelist's favorite degree on color, aroma, flavor, and overall appearance of the most high secang drinks in a row is the formulation 1 (3,4), formulation 2 (3.0), formulation 2 (2.8 ), and the formulation of 2, 4, 5, and 6 (2.8). There were differences between the treatment of color and aroma, but nots between the treatment of taste and overall appearance.  The formulation 1 of secang drinks contained the lowest total phenol (117.989 mg/L) and the  formulation 7 of secang drinks contained the highest total phenol (186.055 mg/L). There was not any difference between the treatment of total phenol content of secang drinks

Treatment of Seeds Using Essential Oils of Scented Lemongrass, Curcuma xanthorrhiza, and Nutmeg on the Viability of White Corn (Zea mays ceratina L.)

Seed is a determining factor in cultivation. To maintain seed quality, it is necessary to have a new breakthrough in seed treatment, namely, the use of plant essential oils. Essential oils contain compounds that can repel, kill, and inhibit the development of destructive pests, chemical and semi-chemical components in the form of pheromones, and allelochemicals. This research was conducted to obtain the concentration of essential oil, which is most suitable as a seed protector, before planting to avoid damaging pests and seed-borne pathogens. The research was carried out at the Plant Laboratory 1 of the Lampung State Polytechnic using a randomized completely block design (RCBD), and a further test of the difference that is least significant (LSD) was carried out at the five percentiles. The concentration of essential oils K1:2%, K2:4%, K3:6%, and K0 : control. K0: control. Each concentration was repeated three times. The concentration of 2% (K2) can potentially protect the seed compared to lemongrass and nutmeg at all three concentrations. The use of nutmeg and citronella essential oils at three concentration levels directly affects germination, as seen from the observed indicators of root length, hypocotyl length, strong normal sprouts, weak normal sprouts, abnormal sprouts and dead seeds. This is thought to be due to their high allelochemical content. However, the essential oils of nutmeg and citronella can still be used as a seed treatment with low concentrations of seeds. It is necessary to carry out a vigour test to determine its effect directly in the field so that the most appropriate concentration and application method are obtained in an effort to minimize the effect of allelochemical content on seed growth but still able to protect seeds from destructive pests during the germination period in the field