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All Journal Jurnal Biologi Udayana Jurnal Ilmiah Teknologi Pertanian Agrotechno
AMNA HARTATI
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT

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KANDUNGAN SENYAWA BIOAKTIF DAN KARAKTERISTIK SENSORIS EKSTRAK SIMPLISIA BUNGA KAMBOJA (PLUMERIA SP.) LUH PUTU WRASIATI; AMNA HARTATI; DEWA AYU ANOM YUARINI
Jurnal Biologi Udayana Vol 15 No 2 (2011): Jurnal Biologi
Publisher : Program Studi Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (354.119 KB)

Abstract

This research was carried out to identify the bioactive compounds and sensory characteristics of simplisia extract of frangipani. The kinds of frangipani used in this research were ”Local Bali” frangipani and ”Cendana” frangipani which belong to Plumeria alba, and pink frangipani and ”Sudamala” frangipani which are member of Plumeria rubra. The method used in this research was explorative method to find out the bioactive compounds such as tannin, total phenol, and vitamin C content. The study also observed the sensory characteristics such as flavour, aroma, and colour of simplisia extract of frangipani. The results indicated that the highest tannin content was found in simplisia extract of ”Cendana” frangipani (4.02%), and the lowest tannin content was found in local frangipani (2.32%). The highest total phenol content was found at simplisia extract of ”Sudamala” frangipani (18.94 mg GAE/g) and the lowest content was found at ”Local Bali” frangipani (15.11 mg GAE/g). The highest value of vitamin C was found in ”Cendana” frangipani (2.76 mg/100 g), and the lowest value was found at pink frangifani (1.89 mg/100 g). The panelist preference test indicated that the color of frangipani extract ranged from yellow and brown up to brownies red (color score ranged from 2.66 until 3.97). The score of frangipani extract aroma ranged from 3.58 until 4.07 with criteria of a little specific frangipani smelt until specific frangipani. While, the preference test for flavor indicated that the score of frangipani taste ranged from 3.51 until 4.12 with the criteria of rather astringent and a little sour to astringent.
Karakteristik Komposit Bioplastik Pati Umbi Talas (Colocasia esculenta) dan Karagenan pada Variasi Rasio Bahan Baku dan Konsentrasi Bahan Penguat Ni Kadek Vira Purnama Yanthi; Amna Hartati; A. A. P. A. Suryawan Wiranatha
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 7 No 2 (2022)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2022.v07.i02.p06

Abstract

Bioplastic is one type of plastic that can be degraded naturally because it uses organic materials. This purpose of this study is to determine the effect and interaction of variations in the ratio of raw materials and concentration of reinforcing materials on the characteristics of the bioplastic composites of taro tuber starch (Colocasia esculenta) and carrageenan as well as to determine variations in the ratio of raw materials and concentrations of reinforcing materials in the manufacture of bioplastic composites of taro tuber starch (Colocasia esculenta) and carrageenan which produces the best bioplastic composites. This study used a Factorial Randomized Block design with two factors, namely the ratio of taro tuber starch: carrageenan which consisted of three levels, namely (25:75; 50:50; 75:25 g) and the concentration of cellulose acetate as a reinforcing agent which consisted of 3 the level of (1.67; 5; 8.33%) of polymeric materials. The treatments were grouped into 3 based on the time of making bioplastics, so that 27 experimental units were obtained. The observed variables were tensile strength, elongation at break, modulus young, swelling, biodegradation and functional groups using FTIR. The obtained data were analyzed for diversity and continued with the Honest Significant Difference test. The results showed that the interaction of variations in the ratio of raw materials and concentration of reinforcing materials had a very significant effect on tensile strength, elongation at break, modulus young and biodegradation but had no significant effected the swelling. The characteristics of bioplastic composites in the variation of the ratio of raw materials and concentration of reinforcing materials produced the best values, the tensile strength of 17.60 MPa, elongation at break of 14.91%, modulus young of 154.80 MPa, swelling of 7.52%, biodegradation for 6 – 8 days and contains hydrocarbon functional groups (-(CH2)n), alkenes (C – H), alkanes (C – H), phenols, alcohol monomers, hydrogen bonded alcohols (O – H).
Co-Authors Anak Agung Putu Agung Suryawan Wiranatha DEWA AYU ANOM YUARINI Luh Putu Wrasiati Ni Kadek Vira Purnama Yanthi