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INDONESIA
Biopropal Industri
Published by Kementerian Perindustrian Republik Indonesia
ISSN : -     EISSN : -     DOI : -
Core Subject : Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering
Arjuna Subject : -
Articles 208 Documents
 8   9   10   11   12 
KAJIAN PERBANDINGAN KARAKTERISTIK TEPUNG ONGGOK DARI INDUSTRI BESAR DAN INDUSTRI KECIL - Comparison Study of Onggok Flours Characteristics From Large and Small Industries Karim Abdullah; Ira Setiawati; Rizki Adrianto
Biopropal Industri Vol 10, No 1 (2019)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (337.71 KB) | DOI: 10.36974/jbi.v10i1.4589

Abstract

The by-product of tapioca industry is liquid waste and solid waste (onggok). There are several types of onggok that suitable for raw materials of various foods. This research aimed to show that the differences in cassava processing techniques into tapioca in large and small industries would produce different types of onggok flour. The differences in characteristics between the two types of onggok were known through testing of water content, ash content, crude fiber, acid degree, starch content and whitenes with consecutive results of 8.84%, 0.71%, 6.77%, 1.35%, 72.43% and 82.1% for small-scale industries. Test results of onggok flour from large industries were 4.25%, 8.18%, 21.27%, 0.87%, 48.71% and 24.1%. The results of mold testing for onggok from small industries and large industries were <1 colony/gram and 250 colonies/gram respectively, while the total  plate numbers were 1,700 colonies/gram and 3,300 colonies/gram. Onggok flour made in small industries size was 8-19 mm seen through SEM, while the measurement results with Amylo-graph brabender showed maximum viscosity 999 BU. Onggok flour in small industries has different characteristics with large industries, such as higher starch content, and gelatinization patterns similar to tapioca so that it can be used further to make snacks.Keywords: cassava, fiber, industry, onggok, tapiocaABSTRAKHasil samping industri tapioka adalah limbah cair dan limbah padat yang biasa disebut dengan onggok. Onggok yang dihasilkan oleh industri tapioka di Lampung identik dengan limbah yang hanya dapat dikonsumsi sebagai pakan ternak. Namun ada beberapa jenis onggok yang layak untuk digunakan sebagai bahan baku aneka pangan. Penelitian ini dilakukan untuk menunjukan bahwa perbedaan teknik pemrosesan ubi kayu menjadi tapioka pada industri besar dan kecil akan menghasilkan jenis tepung onggok yang berbeda. Perbedaan karakteristik antara kedua jenis onggok tersebut diketahui melalui pengujian kadar air, abu, serat kasar, derajat asam, kadar pati dan derajat putih dengan hasil berturut -turut adalah 8,84%, 0,71%, 6,77%, 1, 35%, 72,43% dan 82,1% untuk onggok dari industri kecil. Hasil uji tepung onggok dari industri besar berturut-turut 4,25%, 8,18%, 21,27%, 0,87%, 48,71% dan 24,1%. Hasil pengujian kapang kamir untuk onggok dari industri kecil dan industri besar berturut-turut adalah <1 koloni/gram dan 250 koloni/gram, sedangkan angka lempeng total adalah 1.700 koloni/gram dan 3.300 koloni/gram. Tepung onggok yang dibuat oleh industri kecil dilihat ukurannya menggunakan SEM sebesar 8-19 mm, sedangkan hasil pengukuran dengan Amylo-graph brabender menunjukan nilai viskositas maksimum sebesar 999 BU. Berdasarkan data yang dihasilkan, diketahui bahwa tepung onggok industri kecil memiliki karakteristik yang berbeda dengan tepung onggok industri besar, seperti kandungan pati yang lebih tinggi, serta pola gelatinisasi yang mirip dengan tapioka sehingga dapat dimanfaatkan lebih lanjut untuk membuat aneka panganan ringan.Kata kunci: industri, onggok, serat, tapioka, ubi kayu
PENGARUH TEMPERATUR PADA ISOLASI MIRISTISIN DARI MINYAK PALA MENGGUNAKAN ROTARY EVAPORATOR - The Effect of Temperature on Myristicin Isolation from Nutmeg Oil Using Rotary Evaporator Ida Hasmita; Eka Marya Mistar; Fauzi Redha
Biopropal Industri Vol 10, No 1 (2019)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (115.522 KB) | DOI: 10.36974/jbi.v10i1.4628

Abstract

One of the determination factors of nutmeg oil quality is myristicin content because it gives a distinctive aroma to nutmeg oil. The purification process of nutmeg oil requires a long distillation time thus refining techniques which more efficient with quality results that meet the standards are needed. This study aimed to determine temperature effect on isolation of myristicin from nutmeg oil using a rotary evaporator. The stages of this research were carried out in two stages, namely concentration and purification stage, each using a temperature variation of 140 0C, 145 0C and 150 0C at  300 mbar pressure for 1 hour. The concentration process at a pressure of 300 mbar with a temperature variation of 150 0C for 1 hour process obtained 22.26% myristicin. The next stage of purification of nutmeg oil carried out at a pressure of 300 mbar with a temperature of 150 0C for 1 hour was able to isolate myristicin up to 53.41%. The results of gas chromatography-mass spectrophotometry (GCMS) on nutmeg oil at a pressure of 300 mbar with a temperature of 150 0C for 1 hour process with 53.41% myristicin content had met Indonesian National Standard (SNI) 06-2388-2006 with a minimum value of 10%.Keywords: myristicin, nutmeg oil, rotary evaporatorABSTRAKSalah satu faktor yang mempengaruhi kualitas minyak pala adalah kandungan miristisin, karena memberikan aroma khas pada minyak pala. Proses pemurnian minyak pala membutuhkan waktu penyulingan yang cukup lama sehingga diperlukan teknik pemurnian yang lebih efisien dengan kualitas hasil yang memenuhi standar. Penelitian ini bertujuan untuk mengetahui pengaruh temperatur pada isolasi miristisin dari minyak pala menggunakan rotary evaporator terhadap kadar miristisin. Penelitian dilakukan dalam dua tahap yaitu tahap pemekatan dan tahap pemurnian, masing-masing menggunakan variasi suhu 140 0C, 145 0C dan 150 0C pada tekanan 300 mbar selama 1 jam. Proses pemekatan pada tekanan 300 mbar dengan variasi suhu 150 0C selama 1 jam diperoleh miristisin sebesar 22,26%. Tahapan berikutnya yaitu pemurnian minyak pala yang dilakukan pada tekanan 300 mbar dengan temperatur 150 0C selama 1 jam mampu mengisolasi miristisin hingga 53,41%. Hasil uji gas chromatography-mass spectrophotometry (GCMS) minyak pala pada tekanan 300 mbar dengan temperatur 150 0C selama 1 jam proses dengan kadar miristisin 53,41% telah memenuhi Standar Nasional Indonesia (SNI) 06-2388-2006 dengan nilai minimum 10%. Kata kunci: minyak pala, miristisin, rotary evaporator
PEMBUATAN TEPUNG KOMPOSIT DARI PATI GANYONG/ GARUT DAN TEPUNG LABU KUNING SEBAGAI BAHAN BAKU FLAT NOODLE - The Production of Composite Flour from Canna/Arrowroot Starch and Pumpkin Flour as Flat Noodle Ingredient Novita Indrianti; Nok Afifah; Enny Sholichah
Biopropal Industri Vol 10, No 1 (2019)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (362.115 KB) | DOI: 10.36974/jbi.v10i1.4927

Abstract

Non wheat noodles like flat noodle require composite starch with high amylase content such as canna and arrowroot starch as raw material. Pumpkin flour addition is expected to increase nutrition value of the composite flour. This research aimed to characterized composite flour from canna starch or arrowroot starch and pumpkin flour as ingredient for flat noodles. Six composite flour formulations were made from a mixture of canna starch or arrowroot starch with pumpkin flour at 5%, 10%, 15% concentrations. The physicochemical properties (proximate, beta-carotene, colour analysis), functional properties (swelling power, solubility, water absorption capacity, oil absorption capacity) and pasting properties (peak, breakdown, final, setback viscosity and pasting temperature) were analyzed. The results revealed that higher concentration of pumpkin flour was significantly increasing ash, protein, fat, carbohydrate and beta carotene content. The swelling power, solubility, water and oil absorption capacity increased with high concentrations of pumpkin flour, while the lightness of composite flour decreased. The addition of pumpkin flour increased peak and breakdown viscosity but decreased setback viscosity. Canna-pumpkin composite flours at 5% of pumpkin flour was recommended as ingredient for flat noodle because it has a low swelling power, low peak viscosity, low breakdown viscosity, low final viscosity and high setback viscosity.Keywords:  canna/arrowroot-pumpkin composite flour, functional properties, gelatinization profile, physicochemical propertiesABSTRAKMi non gandum seperti flat noodle membutuhkan tepung komposit pati berkadar amilosa tinggi seperti pati ganyong dan pati garut sebagai bahan baku. Penambahan tepung labu kuning diharapkan dapat meningkatkan nilai gizi pada tepung komposit sebagai bahan baku flat noodle. Tujuan penelitian ini adalah untuk mengetahui karakterisasi tepung komposit dari pati ganyong/garut dan tepung labu kuning sebagai bahan baku flat noodle. Enam formulasi tepung komposit flat noodle dibuat dari campuran pati ganyong atau pati garut dengan penambahan tepung labu kuning 5%, 10% dan 15%. Karakterisasi tepung komposit meliputi sifat fisikokimia (proksimat, beta-karoten, warna), sifat fungsional (swelling, kelarutan, kapasitas penyerapan air, kapasitas penyerapan minyak) dan profil gelatinisasi (viskositas puncak, breakdown, akhir, setback dan suhu gelatinisasi). Hasil penelitian menunjukkan kenaikan konsentrasi tepung labu kuning berpengaruh signifikan terhadap kenaikan kadar abu, protein, lemak, karbohidrat, beta karoten, swelling power, kelarutan, serta kapasitas penyerapan air dan minyak tepung komposit. Kecerahan tepung komposit menurun seiring dengan peningkatan konsentrasi tepung labu kuning. Penambahan tepung labu kuning meningkatkan viskositas puncak dan breakdown, tetapi menurunkan viskositas setback tepung komposit. Tepung komposit (ganyong-labu kuning) dengan penambahan tepung labu kuning 5% direkomendasikan sebagai bahan baku flat noodle karena memiliki swelling power rendah, viskositas puncak rendah, breakdown rendah, viskositas akhir rendah dan setback tinggi. Kata kunci: profil gelatinisasi, sifat fisikokimia, sifat fungsional, tepung komposit ganyong/garut-labu kuning
ISOLASI DAN KULTUR PROTOPLAS MESOFIL DAUN DARI BEBERAPA GENOTIP UBI KAYU (Manihot esculenta Crantz) - Isolation and Protoplas Culture of Leaf Mesophyll from Some Genotypes of Cassava (Manihot Esculenta Crantz) Hani Fitriani; Nurhamidar Rahman; Siti Kurniawati; Pramesti Dwi Aryaningrum; N Sri Hartati
Biopropal Industri Vol 10, No 1 (2019)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4488.163 KB) | DOI: 10.36974/jbi.v10i1.4145

Abstract

Superior cassava seedlings can be obtained through protoplast fusion techniques. This study aimed to obtain protoplasts from mesophyll leaves of three types of cassava namely Mentega 2, Ubi Kuning and Gajah. Protoplast was successfully obtained from three cassava genotypes after incubation of pre-plasmolysis cells in a mixture of LE3 treatment enzymes, i.e 0.4 M Mannitol, 2% cellulase, 1% maserozyme and 0.1% pectoliase for 18 hours. Protoplast succeeded in forming microcaluses in Murashige & Skoog (MS) semi-solid media with the addition of vitamin Kao & Michayluk (KM) and KM organic matter and enriched with 2 µM CuSO4, 2 mg/L BAP, 1 mg/L IAA, 2% sucrose with Phytagel agar variations were 0.5% (M1) and 1% (M2). Callus from microcalus occurred in all treatment media. The best treatment was shown on P4 media, namely MS media containing 1.0 mg/L 2,4-D and 2 mg/L BAP, where the callus obtained was larger than other media.Keywords: cassava, cellulase, microcalus, protoplastsABSTRAKBibit ubi kayu unggul sangat dibutuhkan oleh petani atau penggiat ubi kayu dan dapat diperoleh melalui teknik fusi protoplas. Penelitian ini bertujuan untuk mendapatkan protoplas dari mesofil daun tiga jenis ubi kayu yaitu Gajah, Mentega 2 dan Ubi Kuning koleksi in vitro dengan perlakuan komposisi enzim selulase, maserozim dan pektoliase serta media kultur protoplas. Isolasi protoplas dilakukan dengan menginkubasi daun ubi kayu in vitro dari genotip Mentega 2, Ubi Kuning dan Gajah pada media cair yang terdiri dari beberapa campuran enzim. Protoplas berhasil diperoleh dari ketiga genotip ubi kayu setelah inkubasi pra-plasmolisis sel pada larutan campuran enzim perlakuan LE3 yaitu 0,4 M manitol, 2% selulase, 1% maserozim dan 0,1% pektoliase selama 18 jam. Protoplas berhasil membentuk mikrokalus pada media semi padat Murashige & Skoog (MS) dengan penambahan vitamin Kao & Michayluk (KM) dan bahan organik KM serta diperkaya dengan 2 µM CuSO4, 2 mg/L BAP, 1 mg/L IAA, 2% sukrosa dengan variasi agar Phytagel 0,5% (M1) dan 1% (M2). Pembentukan kalus dari mikrokalus terjadi pada semua media perlakuan. Secara keseluruhan, perlakuan terbaik ditunjukkan pada media P4, yaitu media MS yang mengandung1,0 mg/L 2,4-D dan 2mg/L BAP, dimana kalus yang diperoleh berukuran lebih besar dibanding media lainnya. Kata kunci: mikrokalus, protoplas, selulase, ubi kayu
EVALUASI STABILITAS ZAT BESI DAN ASAM FOLAT SERTA NILAI GIZI DAN PENERIMAAN SENSORI BANANA FLAKE - Evaluation of Folic Acid and Iron Stability, Nutrition and Sensory Value of Banana Flake Riyanti Ekafitri; Nok Afifah; Diki Nanang Surahman; Nur Kartika Indah Mayasti; Fitri Laelatul Qodriah; Wisnu Cahyadi
Biopropal Industri Vol 10, No 1 (2019)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (176.131 KB) | DOI: 10.36974/jbi.v10i1.4624

Abstract

Iron and folic acid deficiency are causes of anemia among children and adolescents. Iron and folic acid fortification on banana flake products as a breakfast food is one of efforts to increase the consumption of vitamins and minerals. This study aimed to evaluate nutritional value and sensory reception of fortified banana flake products for school age children and determine the stability of iron and folic acid during processing. Banana flake was made using variation of fortification in the form of iron, folic acid and combination of both. The analysis included iron and folic acid, nutritional value (proximate, dietary fiber and calorie calculation) and sensory properties. The results showed during the process, fortified folic acid was relatively unstable with a decrease of 46.27-76.61% due to the roasting process. Iron was more stable than folic acid with a lower decrease of 44-51.39%. Fortification of folic acid and iron in general did not have a significant effect on nutritional value and sensory banana flake. Water content, ash content, protein, carbohydrate and caloric content of successively fortified banana flakes were ranged from 2.14-2.38%; 3.31-3.39%; 6.47-6.61%; 86.11-86.30%; 384-386.34 kcal / 100 g. Banana flake has sensory reception in the preferred range to be very preferred.Keywords: banana flake, folic acid, iron mineral, nutrition, sensoryABSTRAKDefisiensi zat besi dan asam folat merupakan penyebab penting anemia di kalangan anak-anak dan remaja sehingga diperlukan upaya untuk meningkatkan konsumsi vitamin dan mineral untuk membantu menanggulangi hal tersebut. Salah satunya dengan fortifikasi zat besi dan asam folat pada produk banana flake sebagai makanan sarapan. Penelitian ini bertujuan untuk mengetahui stabilitas zat besi dan asam folat selama proses pengolahan banana flake serta nilai gizi produk banana flake terfortifikasi dan penerimaan sensori banana flake terfortifikasi sebagai makanan sarapan untuk anak usia sekolah. Banana flake dibuat dengan perlakuan jenis fortifikan berupa zat besi, asam folat dan gabungan zat besi dan asam folat. Analisa yang dilakukan meliputi kandungan zat besi dan asam folat, nilai gizi (proksimat, serat pangan dan perhitungan kalori) dan sifat sensori. Hasil penelitian menunjukkan bahwa dalam pengolahan banana flake, asam folat yang difortifikasi relatif tidak stabil dengan penurunan sebesar 46,27-76,61% akibat adanya proses pemanggangan. Zat besi lebih stabil dibandingkan asam folat dengan penurunan yang lebih rendah yaitu 44-51,39%. Tidak terdapat  interaksi negatif pada fortifikasi asam folat dan zat besi secara bersamaan. Fortifikasi asam folat dan zat besi secara umum tidak berpengaruh signifikan pada nilai gizi dan sensori banana flake. Kadar air, kadar abu, kadar protein, karbohidrat dan kalori banana flake terfortifikasi berturut berkisar antara 2,14-2,38%; 3,31-3,39%; 6,47-6,61%; 86,11-86,30%; 384-386,34 kkal/100 g. Produk ini tergolong tinggi serat pangan, asam folat dan zat besi, rendah lemak dan nilai kalori yang mencukupi pensyaratan makanan sarapan. Banana flake memiliki penerimaan sensori pada kisaran disukai hingga sangat disukai.Kata kunci: asam folat, banana flake, gizi, sensori, zat besi
Incorporation of Sunflower Oil and d-alpha-tocopherol Effect on Mechanical Properties and Permeability of Corn Starch Composite Edible Film Pramono Putro Utomo; Farid Salahudin
Biopropal Industri Vol 6, No 1 (2015)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (133.665 KB) | DOI: 10.36974/jbi.v6i1.832

Abstract

Corn starch-based films are inherently brittle and lack the necessary mechanical integrity for conventional packaging. However, the incorporation of additives can potentially improve the mechanical properties and processability of starch films. In this work sunflower oil (SO) and vitamin E (d-alpha-tocopherol) at three levels each (0.05%, 0.1% and 0.15% (w/vtotal)) and (0.18%, 0.36% and 0.54% (w/vtotal)) were incorporated into corn starch films using a solution casting method to improve the mechanical and water vapour transmission rate (WVTR) properties. The addition of SO and vitamin E increased elongation at break of starch-based film while decreased tensile strength and WVTR of starch-based film. The best edible film obtained on addition of sunflower oil concentration of 0.15% and 0.54%, vitamin E with a value of 0.121 mm thickness, tensile strength of 65.38 kg/cm2, elongation at break 14.17% and WVTR 1144 g/m2 24 hours.
The Isolation of Sitronellal and Rhodinol from Lemongrass Oil Using Vacuum Distillation Fractination Fitriana Djafar; Hidayati Hidayati
Biopropal Industri Vol 1, No 1 (2010)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36974/jbi.v1i1.745

Abstract

The main componenet of lemongrass oil that is sitronellal and rhodinol (sitronellol and geraniol) was isolated by using vacuum of distillation fraksinasi. Variably the research included the variable continue to, that is the sample weight (300 mL) and process time (4 hours); and the variable changed, that is the pressure (80, 95 and 100 mbar) and the temperature (145, 150, and 160o C). Results of the analysis of the ras material showed that lemongrass oil that came from Kota Panjang, Gayo Lues, Province Aceh had the content sitronellal that was high that is of 51.067% and rhodinol of 30.761%. The characteristics from lemongrass oil was yellow faded, the ray index 1.466, the specific gravity 0.889 solubility in alcohol 1:1 clear and the round of optics 19.15. The distillation sitronellal, 28.87% rhodinol (22.60% geraniol and 6.27% sitronellol) and 11% other component. The condition for the process that was good enough in the isolation sitronellol used distillation vacuum of fraksinasi with the temperature and the pressure that were low that is 145o C and 80 mbar. The condition for the process that was quite good in the isolation rhodinol was use to use vacuum of distillation fraksinasi in the temperature and the pressure that were not too high and or low that is 150o C and 95 mbar.
PEMANFAATAN DAUN TANAMAN BERKAYU SEBAGAI PUPUK ORGANIK TANAMAN SAYURAN DAN JAGUNG - (UTILIZATION OF WOODY PLANT LEAVES AS ORGANIC FERTILIZER FOR VEGETABLES AND CORN) Dody Priadi; Dede Kusmawan
Biopropal Industri Vol 8, No 2 (2017)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (103.705 KB) | DOI: 10.36974/jbi.v8i2.2660

Abstract

This study aimed to use woody plant leaves as organic fertilizer (compost) and their effects on vegetables and corn. The compost was made from leaves of Samanea saman, Swietenia macrophylla, Nephelium lappaceum and cow dung (1:3, 2:2 and 3:1) using OrgaDec (0.5% w/w), Decomic (0.1% v/w) and Dectro (0.1 v/w) as bioactivator. The result showed that compost from Samanea saman leaves and cow dung (1:3) using Decomic (0.1% v/w) met the organic fertilizer standard. The compost was applied to Ipomoea reptans, Capsicum annuum and Zea mays on a media from compost and latosol soil (1:3, 2:2 and 3:1) using Completely Randomized Design (CRD) with 3 replications. The analyzed data using ANOVA showed no significant difference in the growth parameter of tested plants. The best media for Ipomoea reptans was the mixture of compost and latosol soil (3:1) meanwhile for Zea mays and Capsicum annuum were 1:3 and 2:2, respectively.Keywords: compost, compost application, organic fertilizer, woody plant leavesABSTRAKPenelitian ini bertujuan untuk memanfaatkan daun tumbuhan berkayu menjadi pupuk organik (kompos) serta pengaruhnya terhadap tanaman sayuran dan jagung. Kompos dibuat dari daun kihujan (Samanea saman), daun mahoni (Swietenia macrophylla) daun rambutan (Nephelium lappaceum) dan kotoran sapi (1:3, 2:2 dan 3:1) dengan penambahan bioaktivator OrgaDec (0,5% w/w), Decomic (0,1% v/w) dan Dectro (0,1 v/w). Hasil analisis kimia menunjukkan bahwa kompos yang dibuat dari daun kihujan dan kotoran sapi (1:3) yang menggunakan bioaktivator Decomic (0,1% v/w) adalah perlakuan yang paling sesuai dengan baku mutu pupuk organik berdasarkan Permentan No.70/Permentan/SR.140/10/2011. Kompos hasil penelitian diujicobakan kepada tanaman kangkung darat (Ipomoea reptans), cabe keriting (Capsicum annuum) dan jagung manis (Zea mays) pada media campuran kompos dan tanah latosol (1:3, 2:2 dan 3:1) menggunakan Rancangan Acak Lengkap (RAL) dengan 3 ulangan sedangkan data yang diperoleh diolah dengan ANOVA. Meskipun hasil ujicoba kompos tidak menunjukkan perbedaan yang nyata secara statistik pada setiap parameter pertumbuhan ketiga jenis tanaman uji tersebut namun secara umum media yang terbaik untuk kangkung darat adalah perbandingan kompos dan tanah (3:1), sedangkan untuk jagung manis dan cabe keriting masing-masing adalah 1:3 dan 2:2.Kata kunci: aplikasi kompos, daun tanaman berkayu, kompos, pupuk organik
The Use of Kaolin West Kalimantan as an Extender Pigment In The Manufacture of Emulsion Paint Uray Lusiana; Heru Agus Cahyanto
Biopropal Industri Vol 5, No 2 (2014)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (115.968 KB) | DOI: 10.36974/jbi.v5i2.823

Abstract

Wall paint emulsion is an emulsion of a mixture of pigments, binders and solvents, and other additives that are used primarily for painting walls. This study was conducted to determine the use of kaolin as a extender pigment West Kalimantan in the manufacture of emulsion paint walls. Kaolin is used combined with titanium dioxide with a percentage of 33% , 42% , 50% , 58% and 67% of the total pigment . The best results are obtained on the addition of 50% kaolin with power caps 29m2/L, density 1.40 g/cm3, fineness of 25microns, dry touch 10 seconds, hard dry 20 minutes, 61.99 wt% total solids, pH 7.21, viscosity 107 KU, resistance to alkali and accelerated weather for 600 hours. This was the best result and has met the quality requirements SNI 3564:2009 of emulsion paint.
Search Region of Origin Honey Bee A. mellifera in Indonesia Region Using Mitochondrial DNA intergenic cox1/cox2 Mohamad Rusdi Hidayat
Biopropal Industri Vol 2, No 2 (2011)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36974/jbi.v2i2.731

Abstract

Apis mellifera is a favourite honey bee for the beekeepers throughout many countries. This species comprise of 24 subspecies. Based on phylogeography and morphometric evidences, these subspecies have been grouped into four lineage; namely the African (A), Western and Northern Europe (M), Southeastern Europe (C), and Near Eastern (O). Apis mellifera have been imported to Indonesia since 1972, and mostly from Australia. However, until recently there are no data about the A. mellifera subspecies and the origin. Therefore the objective of this research is to determine the lineage of A. mellifera in Indonesia based on mtDNA intergenic region between cox1/cox2 genes. In this region there are two DNA fragments, P and Q fragnant, that can be used to determine the A. mellifera lineage. The methodology used consist of samples collection, DNA isolation, DNA amplification, DNA restriction using DraI enzyme, DNA sequencing, and DNA alignment using Clustal X and MEGA spftwares. DNA fragment amplified by using E2 and H1 primer revealed a 863 bp. Digestion of the region with the DraI restriction enzyme revealed one haplotype, which consist of five DNA fragments. Based on DNA sequences and DNA alignment, A. mellifera in Indonesia was homologue with the C lineage. Its subspecies is A. m. ligustica that lived natively in Italy, they were imported to Indonesia from Australia

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