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All Journal Jurnal Teknologi Pangan dan Gizi CHEMPUBLISH JOURNAL Chemistry Indonesian Journal of Chemical Research Jurnal Puan Indonesia Tedc
Sari, Myra Wardati
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PENGARUH PENAMBAHAN KITOSAN DAN PLASTICIZER SORBITOL PADA PROSES PEMBUATAN PLASTIK BIODEGRADABLE BERBAHAN DASAR PATI KULIT PISANG TANDUK Cengristitama, Cengristitama; Herdiansyah, Herdiansyah; Sari, Myra Wardati
Jurnal TEDC Vol 17 No 2 (2023): JURNAL TEDC
Publisher : UPPM Politeknik TEDC Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70428/tedc.v17i2.712

Abstract

Biodegradable plastic is a type of plastic that will decompose in nature with the help of microorganisms, making it more environmentally friendly and an alternative solution to the problem of synthetic plastic waste made from petroleum. To obtain biodegradable plastic, starch can be added with a plasticizer called sorbitol, resulting in a more flexible and elastic plastic. The use of horned banana peel starch as the main material for making plastic has great potential because horned banana peels are still abundant waste in Indonesia and contain a significant amount of starch, around 29.60%. This research examines the use of horned banana peel starch as the main material for making biodegradable plastic. The aim of this research is to determine the effect of adding sorbitol and chitosan as plasticizers to horned banana peel starch-based plastic. The research used the melt intercalation method, with 16 trials, each using 10 grams of dried horned banana peel starch, and conducted three tests including thickness, water resistance, and plastic biodegradation. The composition of horned banana peel starch, chitosan, and sorbitol had an effect on the characteristics of biodegradable plastic. The best characteristics of biodegradable plastic were found in sample B1 (with a composition of starch : chitosan : sorbitol = 10 g: 2 g: 2,5 mL), which has a biodegradable plastic thickness of 0.23 mm, water resistance of 98%, and a complete biodegradation time in 7 days.
PEMBUATAN MINYAK KELAPA MURNI (VIRGIN COCONUT OIL/VCO) DENGAN MENGGUNAKAN METODE PEMANASAN Rachmawati, Nurul Putri; Sari, Myra Wardati
Jurnal TEDC Vol 17 No 3 (2023): JURNAL TEDC
Publisher : UPPM Politeknik TEDC Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70428/tedc.v17i3.731

Abstract

Virgin Coconut Oil (VCO) is a derivative product of coconut oil which has clear colour, has a low water content and free fatty acid content. The use of VCO has been widely used among the public, either for consumption or internal and external treatment. This study aims to determine the effect of variations in processing (with precipitation and without precipitation) as well as variations in heating temperature (70℃, 80℃ and 90℃) on the quality of VCO (moisture content, peroxide value, acid number and specific gravity). This research was conducted using the heating method and varied the heating temperature, besides that this research also varied the method of precipitation and without precipitation during the process of making VCO. The results of calculations and tests in this study showed that all samples were in accordance with SNI 7381: 2008, the best results in the analysis of water content, namely sample A3 with a value of 0.011%, in the analysis of peroxide number, namely sample B1 with a value of 0.62 meq/Kg, while the analysis free fatty acid content (%FFA) the best results were obtained by sample B1 with %FFA 0.011% and the results of the specific gravity analysis determined the best sample closest to the specific gravity value of market coconut oil, namely sample B2 915.5 Kg/M3. The results obtained from this research are expected to give alternatives variations process for VCO production which are easier and can be carried out by all people.
PENGARUH LAMA PERENDAMAN KAIN KATUN TERHADAP DAYA WARNA YANG DIHASILKAN EKSTRAK AKAR MENGKUDU (MORINDA CITRIFOLIA) SEBAGAI PEWARNA ALAMI Sari, Myra Wardati; -, Cengristitama; Sopian, Yogi; Wulandari, Ratna Rizky
Jurnal TEDC Vol 19 No 2 (2025): JURNAL TEDC
Publisher : UPPM Politeknik TEDC Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70428/tedc.v19i2.1255

Abstract

The textile industry requires innovation in the use of dyeing materials that are not only effective but also environmentally friendly. One potential source of natural dyes is noni root (Morinda citrifolia), which contains anthocyanin and morindone compounds as coloring agents. This study aims to examine the effect of immersion duration on the color strength of cotton fabric dyed with natural dye extracted from noni root (Morinda citrifolia). The dye extraction was carried out using two methods: heating (batch) and maceration with methanol as the solvent. The dyeing process included mordanting, dyeing with varying immersion duration (8, 16, 24, 32, and 40 hours), and fixation. The results showed that longer immersion duration increased amount of dye bound to the fabric in both extraction methods. Color fastness tests produced results categorized as poor (2–3/2.5), fair (3.0), and good (4/4–5/4.5). These findings indicate that natural dye extracted from noni root can be used as an alternative natural dye for textiles, particularly cotton fabric, with sufficient color stability.
PENGARUH PENAMBAHAN EKSTRAK UBI JALAR PUTIH TERHADAP KARAKTERISTIK SIRUP NANAS -, Cengristitama; Rochma, Siti; Sari, Myra Wardati
Jurnal TEDC Vol 17 No 3 (2023): JURNAL TEDC
Publisher : UPPM Politeknik TEDC Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70428/tedc.v17i3.749

Abstract

Pineapple (Ananas comosus L. Merr) is a fruit that is always available throughout the year and makes this fruit a superior agricultural commodity in Indonesia. But, pineapples are easily damaged and decay quickly. An alternative to inhibit the damage process by processing it into pineapple syrup. This study’s aim was to determine the effect of adding white sweet potato extract to the characteristics of pineapple syrup. This research was conducted using an experimental method consisting of 1 factor, namely without variation of white sweet potato as a control (0%), 10%, 20%, 30% and 40%, so that it got 5 treatments with 2 repetitions. The research started by making white sweet potato extract, making pineapple syrup, testing vitamin C, total sugar content, viscosity and organoleptic testing. The research was conducted in accordance with SNI 3544-2013 about syrup. The results showed that the organoleptic test of pineapple syrup obtained an assessment of the taste parameters on NU1 of 3,2 (like) and on the aroma is treatment NU3 of 3,0 (like), and color on NU2 of 3,10 (like). The best results were obtained from pineapple syrup with treatment at a concentration of 10% white sweet potato extract with the observed parameters: vitamin C of 0,35%, viscosity of 31,53 cP and total sugar content of 6,4%.
Co-Authors -, Cengristitama Anisa, Hida Arliani Nur Cengristitama, Cengristitama Eva Damayanti, Eva Gultom, Cristy Hagi Herdiansyah Herdiansyah Istyami, Astri Nur Marlina, Lusi Nissa, Berta Khairun Rachmawati, Nurul Putri Riani, Yopi Rochma, Siti Sopian, Yogi Tatang Hernas Soerawidjaja Tirto Prakoso Wulandari, Ratna Rizky