Model Manajemen Persediaan dan Kontrol Kemikalia di Laboratorium Kimia Fakultas Matematika dan Ilmu Pengetahuan Alam, Univeritas Jenderal Soedirman

AbstrakKemikalia merupakan barang yang sangat penting dalam operational  enam laboratorium di lingkungan jurusan Kimia Fakultas Matematika dan Ilmu Pengertahuan Alam (FMIPA) Universitas Jenderal Soedirman (UNSOED).  Kemikalia bersifat reaktif dan mempunyai masa kadaluarsa. Dengan demikian  ketua laboratorium   dan laboran harus memantau secara ketat jumlah dan kondisi semua semua persediaan kemikalia di laboratoriumnya. Makalah ini menyajikan suatu model manajemen persediaan dan pengendalian persediaan kemikalia yang dapat memenuhi kebutuhan kemikalia di semua laboratorium yang ada dengan biaya yang paling murah juga mengurangi jumlah kemikalia yang kadaluarsa.Kata-kata kunci: model;  manajemen; persediaan; control; kemikali

The Effect of Germination Time and Drying Time on The Functional Characteristics of Germinated Peanut Flour

Peanut also known as groundnut is a potential food commodity with its multi-purpose, a source of high-quality protein and oil, and contain many functional compounds such as fiber, polyphenols, vitamins and minerals, there for it has good prospects on the development of food products. Peanut in the form of flour can extend the shelf life of products, minimize the beany flavor and aflatoxin content in peanuts, as well as facilitate further processing. The purpose research of this is to determine the effect of germination time, drying time effect, and combination effect between germination time and the best drying time on the functional characteristics of germinated peanut flour.This research is experimental using factorial with a completely randomized design (CRD). The germination time in 4 levels in; 24, 28, 32, and 36 h. The drying time in 3 levels; 24, 26, and 28 h. Functional characteristic variables examinade; antioxidant activity of DPPH, total phenol, water absorption capacity, oil absorption capacity, emulsion capacity, and solubility. germination time had a significant effect on the functional characteristics of germination peanut flour; increasing (antioxidant activity, total phenol, water absorption capacity, emulsion capacity, and solubility), and decreasing oil absorption capacity. Meanwhile drying time had a significant effect; increasing (antioxidant activity, total phenol, water absorption capacity) and decreasing oil absorption capacity only. The best treatment in this research was a germinated peanut flour formulated in 36h of germination time and 26h of drying time (K4P2) with 46.43% of antioxidant activity, 0.885 mg GAE/g of total phenol, 85.67% of water absorption capacity, 85% of oil absorption capacity, 61.24% of emulsion capacity, and 22.67% of solubility. This study shows that germination and drying is a good method to improve the functional properties of germinated peanut flour

Adding Mandarin Orange Peel Extract to the Vegetable Jam's Attributes

Indonesians still do relatively little to prepare and consume veggies. Products made from vegetable raw materials that have the potential to be developed is a jam. Making vegetable jam with a combination of several types of vegetables can make the flavor of the jam less favorable. So, efforts are required to add mandarin orange peel extract, which includes essential oils and possibly intense limonene components as a taste, to make up for the deficits arising from the flavor aspect and enhance the intrinsic quality of the jam. This study sought to identify the best treatment and compare it to a control, as well as the effect of adding orange peel extract and the difference in concentration added to the sensory properties of vegetable jam. It also sought to identify the best treatment and examine vegetable jam's physicochemical and microbiological properties. This study employed a factorial, totally randomized design as its methodology. Mandarin orange peel extract treatment without encapsulation (E1) and encapsulated orange peel extract made up the first factor (E2). The concentration that was added to the vegetable jam, consisting of 0.5% (K1), 1% (K2), 1.5% (K3), 2% (K4), and 2.5%, is the second factor (K5). According to the analysis of variance, adding orange peel extract in varying concentrations greatly affected the aroma, taste, and overall preference. Still, it had no discernible impact on the color characteristics or lubricating power. The E2K4 treatment produced the greatest results for the sensory properties of the jam when compared to controls using a paired T-test. This significantly changed overall preference, water content, water activity, antioxidant activity, pH, and TPC. Yet, it had little impact on color saturation

OPTIMISASI FUNGSI RASTRIGIN MENGGUNAKAN FLOWER POLLINATION ALGORITHM

The Rastrigin function is a multimodal function. It is difficult to find a global minimum of the function because it has many local minimums. So, we need an effective and efficient algorithm to find a solution to the global minimum of the function without being trapped by the local minimum. The flower pollination algorithm is a metaheuristic algorithm, it is expected to be capable of solving multimodal function optimization problems. In this study flower pollination algorithm is used to find the global minimum of the Rastrigin function of two variables with MATLAB. The Rastrigin function of two variables is used as objective function for the flower pollination algorithm. The parameters are divided into three configurations based on the difference amount of pollen gamets, the probability switch, and the search domain, with two different iterations 300 and 1500. In order, to get the best results each configuration is running for 10 times. The best results from the flower pollination algorithm are obtained from the first configuration and 1500 iteration

SOME PROPERTIES OF SUBSEMIHYPERGROUPS

In this paper we will present two properties of subsemihypergroups. The first property is a relation between subsemihypergroups and semihypergroup. This property enable us to get the second property,  which provides  a relation between subsemihypergroups and regular semihypergroups

Performance Improvement of Microbial and Rheological Characteristics of Dehydrated Cow-goat Yogurt Powder Based on Their Combination and Drying Methods

Yogurt powder is dehydrated products producing by one of drying methods based on removal moisture or reduces water activity of finally product, which increase the shelf life of food. Rehydration is an importance part in viability of bacteria cells (lactic acid bacteria) in the product of powder fermented. This study is aimed to treatment cow and goat yogurt powder with rehydrate processing to provide suitable rehydration method. Methods of Ibrahim and Pestana were employed to make yogurt and drying by freeze-dryer and spry-dryer, whilst Indonesia National Standards (SNI) with Association of Official Analytical Chemistry International (A O A C), used to analysed the parameters of rehydrated yogurt. T-test were performed to evaluate the difference between data by Microsoft Excel Version 13, and separate between means used Multiple Duncan Test. The rehydration conditions consider was; powder to water ratio (1:3, 1:4, and 1:5), respectively. These results shown there was significant different between rehydrated freeze-dried and spray-dried yogurt on viscosity, pH, titratable acidity and survival bacteria cells, whilst the water to powder ratio had significant effect on features properties of rehydrated yogurt. The study results established that the rehydration water ratio 1:3 by freeze-dryer gave generally better quality compared to fresh yogurt.&nbsp

In Vitro Control of Post-Harvest Fruit Rot Fungi by Some Plant Essential Oil Components

Eight substances that are main components of the essential oils from three Mediterranean aromatic plants (Verbena officinalis, Thymus vulgaris and Origanum vulgare), previously found active against some phytopathogenic Fungi and Stramenopila, have been tested in vitro against five etiological agents of post-harvest fruit decay, Botrytis cinerea, Penicillium italicum, P. expansum, Phytophthora citrophthora and Rhizopus stolonifer. The tested compounds were β-fellandrene, β-pinene, camphene, carvacrol, citral, o-cymene, γ-terpinene and thymol. Citral exhibited a fungicidal action against P. citrophthora; carvacrol and thymol showed a fungistatic activity against P. citrophthora and R. stolonifer. Citral and carvacrol at 250 ppm, and thymol at 150 and 250 ppm stopped the growth of B. cinerea. Moreover, thymol showed fungistatic and fungicidal action against P. italicum. Finally, the mycelium growth of P. expansum was inhibited in the presence of 250 ppm of thymol and carvacrol. These results represent an important step toward the goal to use some essential oils or their components as natural preservatives for fruits and foodstuffs, due to their safety for consumer healthy and positive effect on shelf life extension of agricultural fresh products

Liquid and vapour-phase antifungal activities of selected essential oils against candida albicans: microscopic observations and chemical characterization of cymbopogon citratus

<p>Abstract</p> <p>Background</p> <p>Use of essential oils for controlling <it>Candida albicans </it>growth has gained significance due to the resistance acquired by pathogens towards a number of widely-used drugs. The aim of this study was to test the antifungal activity of selected essential oils against <it>Candida albicans </it>in liquid and vapour phase and to determine the chemical composition and mechanism of action of most potent essential oil.</p> <p>Methods</p> <p>Minimum Inhibitory concentration (MIC) of different essential oils in liquid phase, assayed through agar plate dilution, broth dilution & 96-well micro plate dilution method and vapour phase activity evaluated through disc volatilization method. Reduction of <it>C. albicans </it>cells with vapour exposure was estimated by kill time assay. Morphological alteration in treated/untreated <it>C. albicans </it>cells was observed by the Scanning electron microscopy (SEM)/Atomic force microscopy (AFM) and chemical analysis of the strongest antifungal agent/essential oil has been done by GC, GC-MS.</p> <p>Results</p> <p>Lemon grass (<it>Cymbopogon citratus</it>) essential oil exhibited the strongest antifungal effect followed by mentha (<it>Mentha piperita</it>) and eucalyptus (<it>Eucalyptus globulus</it>) essential oil. The MIC of lemon grass essential oil in liquid phase (288 mg/l) was significantly higher than that in the vapour phase (32.7 mg/l) and a 4 h exposure was sufficient to cause 100% loss in viability of <it>C. albicans </it>cells. SEM/AFM of <it>C. albicans </it>cells treated with lemon grass essential oil at MIC level in liquid and vapour phase showed prominent shrinkage and partial degradation, respectively, confirming higher efficacy of vapour phase. GC-MS analysis revealed that lemon grass essential oil was dominated by oxygenated monoterpenes (78.2%); α-citral or geranial (36.2%) and β-citral or neral (26.5%), monoterpene hydrocarbons (7.9%) and sesquiterpene hydrocarbons (3.8%).</p> <p>Conclusion</p> <p>Lemon grass essential oil is highly effective in vapour phase against <it>C. albicans</it>, leading to deleterious morphological changes in cellular structures and cell surface alterations.</p