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Fauzi, Siska
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Utilization of Maizena Flour as a Basic Material for Making Bioplastics Ruhendi, Raditya Adinaka; Fauzi, Siska
LAVOISIER: Chemistry Education Journal Vol 2, No 2 (2023): LAVOISIER: Chemistry Education Journal
Publisher : UIN Syekh Ali Hasan Ahmad Addary Padangsidimpuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24952/lavoisier.v2i2.8760

Abstract

Plastic is a widely used packaging material, but has a negative impact on the environment because it is difficult to decompose in nature. Many experts have developed technologies for the production of biodegradable plastics orbioplastics made from natural and environmentally friendly materials. Starch-based biodegradable plastics are easier to produce and access to raw materials is easier to obtain. So in this research an experiment was carried out using cornstarch as a base ingredient for making bioplastics. Examined with quantitative methods through experiments obtained results of comparisons of differences in water concentrations and differences in glycerin concentrations.Then a mechanical test was carried out to see the ability to decompose bioplastics with water. After conducting research on the use of bioplastics from cornstarch as asubstitute for plastic, it can be concluded that the best bioplastic produced is at a Glycerin Concentration of 5 mL and a Water Concentration of 100 ml.
Effectiveness of Electrolyte Solution on Changes in Apples Fruit Quality Putri, Diana Risa; Fauzi, Siska
LAVOISIER: Chemistry Education Journal Vol 2, No 2 (2023): LAVOISIER: Chemistry Education Journal
Publisher : UIN Syekh Ali Hasan Ahmad Addary Padangsidimpuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24952/lavoisier.v2i2.8765

Abstract

The process of discoloration is an indication of damage in food. In this case, apples are one of the commodities that often experience this event. The cause of the discoloration is the polyphenol oxidase (PPO) enzyme. One possible prevention that can be used to inhibit the discoloration event is by administering ascorbic acid, iodine, and glucose compounds. The purpose of this study was to analyze the color changes in apples after being treated with ascorbic acid, iodine, and glucose. Color change testing was carried out using immersion in the three solutions. The results obtained from this study were that the treatment of the three solutions for 6 hours, 12 hours, 24 hours, 36 hours, and 48 hours was able to inhibit the discoloration of the cut apples. Increasing the concentration of ascorbic acid, iodine, and glucose solutions causes an increase in the ability to inhibit the browning reaction. In addition to the concentration factors of the three solutions, soaking time also affects the quantity of color change inhibition.
Effectiveness of Electrolyte Solution on Changes in Apples Fruit Quality Putri, Diana Risa; Fauzi, Siska
LAVOISIER: Chemistry Education Journal Vol 2, No 2 (2023): LAVOISIER: Chemistry Education Journal
Publisher : UIN Syekh Ali Hasan Ahmad Addary Padangsidimpuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24952/lavoisier.v2i2.8765

Abstract

The process of discoloration is an indication of damage in food. In this case, apples are one of the commodities that often experience this event. The cause of the discoloration is the polyphenol oxidase (PPO) enzyme. One possible prevention that can be used to inhibit the discoloration event is by administering ascorbic acid, iodine, and glucose compounds. The purpose of this study was to analyze the color changes in apples after being treated with ascorbic acid, iodine, and glucose. Color change testing was carried out using immersion in the three solutions. The results obtained from this study were that the treatment of the three solutions for 6 hours, 12 hours, 24 hours, 36 hours, and 48 hours was able to inhibit the discoloration of the cut apples. Increasing the concentration of ascorbic acid, iodine, and glucose solutions causes an increase in the ability to inhibit the browning reaction. In addition to the concentration factors of the three solutions, soaking time also affects the quantity of color change inhibition.
Utilization of Maizena Flour as a Basic Material for Making Bioplastics Ruhendi, Raditya Adinaka; Fauzi, Siska
LAVOISIER: Chemistry Education Journal Vol 2, No 2 (2023): LAVOISIER: Chemistry Education Journal
Publisher : UIN Syekh Ali Hasan Ahmad Addary Padangsidimpuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24952/lavoisier.v2i2.8760

Abstract

Plastic is a widely used packaging material, but has a negative impact on the environment because it is difficult to decompose in nature. Many experts have developed technologies for the production of biodegradable plastics orbioplastics made from natural and environmentally friendly materials. Starch-based biodegradable plastics are easier to produce and access to raw materials is easier to obtain. So in this research an experiment was carried out using cornstarch as a base ingredient for making bioplastics. Examined with quantitative methods through experiments obtained results of comparisons of differences in water concentrations and differences in glycerin concentrations.Then a mechanical test was carried out to see the ability to decompose bioplastics with water. After conducting research on the use of bioplastics from cornstarch as asubstitute for plastic, it can be concluded that the best bioplastic produced is at a Glycerin Concentration of 5 mL and a Water Concentration of 100 ml.
Co-Authors Putri, Diana Risa Ruhendi, Raditya Adinaka