PEMANFAATAN MINYAK CENGKEH PADA EDIBEL FILM TALAS SEBAGAI ANTIMIKROBA

Edible film is one of the coating materials used to wrap food ingredients. The edible film can be used to preserve food products, especially ready-to-eat foods. The process of making the edible film was carried out in this study with the addition of clove oil, with the hope that it can become an antimicrobial on the edible film. The addition of clove oil to edible film applied to wet cakes aims to determine the effect of clove essential oil as an antimicrobial on edible film from taro starch base material. This study used a non-factorial Completely Randomised Design (CRD) with the effect of essential oil concentration. Starch and glycerol were used in the same concentration. The concentrations of clove oil used were 0% v/v, 0.5% v/v, 1% v/v and 1.5% v/v. The parameters used in this study were thickness, Water Vapor Permeability (WVP), water absorption, Scanning Electron Microcopies (SEM), Total Plate Count (TPC) test and water content. The results of this study showed that the concentration of clove oil had no effect on the thickness and value of Water Vapor Permeability (WVP) but affected the level of water absorption in edible film. The best edible film selected was the edible film added 0.5% essential oil with a thickness of 0.030 mm, WVP of 2.874 x10-11 kg.m/Pa.s.m2 and water absorption of 65.08% w/w. The edible film was selected based on the smallest layer so that it can be applied to layer cakes, in the best experiment it was stored for 4 days and then analysed for moisture content and TPC. The ability of edible film with 0.5% clove oil concentration can inhibit bacterial growth and maintain product quality for four days. Keywords: antimicrobial, edible film, clove oil, taro starc

PEMANFAATAN MINYAK CENGKEH PADA EDIBEL FILM TALAS SEBAGAI ANTIMIKROBA

Edible film is one of the coating materials used to wrap food ingredients. The edible film can be used to preserve food products, especially ready-to-eat foods. The process of making the edible film was carried out in this study with the addition of clove oil, with the hope that it can become an antimicrobial on the edible film. The addition of clove oil to edible film applied to wet cakes aims to determine the effect of clove essential oil as an antimicrobial on edible film from taro starch base material. This study used a non-factorial Completely Randomised Design (CRD) with the effect of essential oil concentration. Starch and glycerol were used in the same concentration. The concentrations of clove oil used were 0% v/v, 0.5% v/v, 1% v/v and 1.5% v/v. The parameters used in this study were thickness, Water Vapor Permeability (WVP), water absorption, Scanning Electron Microcopies (SEM), Total Plate Count (TPC) test and water content. The results of this study showed that the concentration of clove oil had no effect on the thickness and value of Water Vapor Permeability (WVP) but affected the level of water absorption in edible film. The best edible film selected was the edible film added 0.5% essential oil with a thickness of 0.030 mm, WVP of 2.874 x10-11 kg.m/Pa.s.m2 and water absorption of 65.08% w/w. The edible film was selected based on the smallest layer so that it can be applied to layer cakes, in the best experiment it was stored for 4 days and then analysed for moisture content and TPC. The ability of edible film with 0.5% clove oil concentration can inhibit bacterial growth and maintain product quality for four days. Keywords: antimicrobial, edible film, clove oil, taro starc

Kualitas Bokasi dari Kotoran Berbagai Jenis Hewan

Cow manure, different to other manures, has been frequently used as raw material of bokasi along with other organic waste materials such as sawdust, rice husk ash, and bran. This study aimed to utilize various livestock manures as one of the organic material in the production of bokasi. A completely randomized design with 2 replications was used in this study, which consisted of two factors: type of livestock manure (J) and proportion of livestock manure (P) of the total bokasi raw material.  Factor J consisted of 3 levels: J1 (cow manure), J2 (goats manure), and J3 (chicken manure), while factor P consisted of 4 levels: P1 (35%), P2 (45%), P3 (55%), and P4 (65%). Analysis of the bokasi quality included: total microorganisms, moisture content, pH, temperature, C element, N element N, C/N ratio, organoleptic  (texture, smell and color), and the plants growth (height) test. The results showed that the type of livestock manure (J) effected very significant on total microorganisms, C, N and C/N ratio of bokasi, as well as significant on plant height. Based on the results of the C, N and C/N ratio it was known that the best bokasi resulted by chicken manure. It met the standard of INS (Indonesian National Standard). The proportion of manure affected very significant on water content as well as significant on N and plant height

Tinjauan Hukum Islam tentang Peran Pemerintah dalam Menangan Kasus Perjudian di Kelurahan Bulete Kecamatan Pitumpanua Kabupaten Wajo

Hasil penelitian tindakan Pemerintah Kelurahan Bulete dalam menangani kasus perjudian dengan melakukan tindakan menerima laporan dari masyarakat, kemudian pihak kelurahan melaporkan kepada kepolisian untuk bersama turun langsung ke lokasi. Untuk meninjau langsung terhadapat masyarakat yang melakukan perjudian, jika terbukti, kepolisian akan menindak lanjuti sesuai hukum yang berlaku sedangkan hambatannya ialah kurangnya laporan masyarakat dikarnakan pelaku perjudian masih sanak sodara masyarakat setempat. Perspektif hukum Islam menggunakan konsep pemerintahan Ulil Amri yang berlandaskan al-Quran sedangkan Hukum positif bahwa pemerintah bertugas untuk memilihara ketentraman dan ketertiban umum yang di atur pada UU No 23 Tahun 2014 tentang pemerintahan daerah

Pengaruh Pemanasan terhadap Aktivitas Antioksidan pada Beberapa Jenis Sayuran

Vegetables is one of popular food for people in Indonesia. It is usually consumed in the form of fresh plant or after going through the process of cooking such as boiling, steaming and stirring-fry. Vegetable also contains many antioxidant components such as ascorbic acid, carotenoids, flavonoids, melanoidin, certain organic acids, reducing agents, peptides, tannin and tocopherol. Factor in this study is a type of vegetable and method of heating. Types of vegetable used i.e. S1 = Eggplant, S2 = Carrots, S3 = Broccoli and heating method comprising: P1 = without heating, P2 = boiling, P3 = steaming and P4 = stirring-fry. The results showed that the type of vegetable and methods of heating, as well as the interaction between the type of vegetable and method of heating gave very real effect on antioxidant activity. Effect of heating (boiling, steaming and stirring-airy) in some vegetables (eggplant, carrots and broccoli) gave different antioxidant activity. 

Optimasi Proses Pembuatan Karbon Aktif dari Ampas Bubuk Kopi Menggunakan Aktivator ZnCl2

Activated carbon can be manufactured from a variety source materials containing element carbon. Dregs of coffee grounds is one of abundant and promising activated carbon raw materials. This study was conducted to assess optimization process of activated carbon production from dregs of coffee grounds by using ZnCl2 as an activator. The optimization process is performed by using Response Surface Method to optimize factors that affected quality of the activated carbon using Box-Behnken design. The factors used were carbonation temperature (T) with a level of 400 oC, 500 oC and 600 °C; concentration of ZnCl2 (K) with a level of 30%, 40%, 50%; and mass ratio of ZnCl2 to activated carbon with level of 2:1, 3:1 and 4:1. A second order regression model of iodine absorption of activated carbon was Y = 626,2 - 36,5T + 28,6K - 36,5R + 31,2T2 + 47,1K2 - 0,5R2 - 19,0TK + 15,9TR + 101,5KR. Results of optimization process showed that optimum iodine absorption of 799.659 mg/g was obtained at the following conditions, i.e. carbonation temperature of 400 oC, ZnCl2 concentration of 30% and mass ratio of ZnCl2 to activated carbon of 2:1

Pembuatan etanol dari pulp kopi

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Pemanfaatan Limbah Kulit Buah Kopi Arabika (Coffea arabika L.) Menjadi Minuman Sari Pulp Kopi dengan Penambahan Sari Jeruk Nipis (Citrus aurantifolia) dan Lemon (Citrus limon)

Limbah pulp merah kopi (Coffea sp.) mengandung kafein, senyawa fenolik dan antioksidan alami seperti antosianin, betakaroten, polifenol, dan vitamin C. Penelitian ini bertujuan untuk mempelajari pengaruh jenis jeruk, konsentrasi jeruk nipis (Citrus aurantifolia) dan lemon (Citrus limon) serta penambahan gula terhadap mutu minuman sari pulp kopi arabika (Coffea arabika L.). Rancangan Acak Kelompok (RAK) faktorial digunakan dalam penelitian ini. Faktor 1 jenis jeruk yaitu (J) yaitu J1 = jeruk nipis dan J2 = lemon. Faktor 2, konsentrasi sari jeruk (S) yaitu S1 = 20%, S2 = 30% dan S3 = 40%, serta faktor 3, konsentrasi gula (K) yaitu K1 = 20% dan K2 = 30% dari berat sari pulp kopi. Proses pengolahan dan pemanasan sari pulp kopi dengan penambahan jeruk nipis atau lemon menjadi minuman sari pulp kopi menyebabkan penurunan kandungan vitamin C dan pH. Perlakuan terbaik dalam pembuatan minuman sari pulp kopi yaitu menggunakan jeruk nipis dengan konsentrasi 20% dan gula 30% yang menghasilkan minuman sari pulp kopi dengan nilai sensori hedonik yang lebih baik, dan aktivitas antioksidan (DPPH) 74,9 %, vitamin C 17,6 mg/100g, gula reduksi 19,4 mg/ml, pH 3,40

Kajian pembuatan pati tahan cerna(Resistant Starch) dari sagu sebagai pangan fungsional

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Pengaruh pembekuan pada labu kuning terhadap sifat fisiko kimia dan aktivitas antioksidan roti tawar

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