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Biopropal Industri

biopropal
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Published by Kementerian Perindustrian Republik Indonesia

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Core Subject : Agriculture, Engineering,

Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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Articles 208 Documents

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Activity of Ketepeng Cina (Cassia alata Linn) Leaves Extract to Cercospora personatum growth Riza Linda; Siti Khotimah; Elfiyanti Elfiyanti
Biopropal Industri Vol 2, No 2 (2011)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Ketepeng cina (Cassia alata Linn.) was known as vegetal fungicides because it contains toxic materials to fungi. This study aimed to determined the concentration of ketepeng cina (Cassia alata Linn.) leaves extract that effective in inhibiting the growth of Cercospora personatum and to know the fungicide activity of ketepeng cina (Cassia alata Linn.) leaves extract on the growth of Cercospora personatum. This research was conducted through stage that were manufactured PDA media, isolation of Cercospora sp. and extracting ketepeng cina leaves. Fungicidal activity test was done using poisoning food method with 6 concentration level: 0%, 1%, 2%, 3%, 4%, and 5%. Experiment using Completely Randomized Design with 6 treatments and 3 replications, effect of variance between treatment were analyzed and followed by Duncan's test. The results showed that the concentration of 3% effective in inhibiting the growth of Cercospora personatum. Fungicidal activity of leaves extract ketepeng cina against fungi Cercospora personatum categorized as strong in concentrations ≥ 3% and nature fungistatic.

Anti-diabetic Activity of Tabat Barito Leafs (Ficus deltoidea, Jack) Extract in Rats Heru Agus Cahyanto; Nana Supriyatna
Biopropal Industri Vol 4, No 1 (2013)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Tabat barito (Ficus deltoidea, Jack) leaf is believed could be used to treat diabetes. But more scientific data are needed. The aim of this study is to investigate antidiabetic activity of Tabat Barito extract by glucose tolerance method. The treatment was given in three doses (50, 100, and 200 mg/kg BW) and two controls using aquoeus and glibenklamid. Tabat barito extract was obtained by maceration and made into dry extract with addition of starch. The result showed that chemical compound of the ethanol extract were fenolic and saponin. The extract showed effects in lowering blood sugar levels with glucose tolerance methods at 30 to 60 minutes. Blood glucose levels of mice treated with the extract extract ranged between 132.60 to 258.00 mg/dL , glibenklamide ranged from 130.20 to 144.60 mg/dL, and aqua ranged between 227.60 to 260.20 mg/dL. The percentage decrease in blood sugar levels compared to controls is 32.54%.

Pineapple Utilization as Raw Materials of Bioethanol Production Using Simultaneous Saccharification and Fermentation Method Pramono Putro Utomo
Biopropal Industri Vol 2, No 1 (2011)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

The research of pineapple utilization as raw materials of bioethanol production using simultaneous saccharification and fermentation (SSF) method has been done. The purpose of this research was to increase the utilization of pineapple as raw material for bioethanol also to obtain the effect of microbial species used and the length of fermentation on the yield of bioethanol. The treatments conducted were species of microbe and the length of fermentation. The results showed that the treatment of multiple microbial cultures of Aspergillus niger, Saccharomyces cerevisiae, and Zymomonas mobilis (1:1:1) with 24-hour long fermentation produce ethanol yield and the optimal concentration of 50,680 ml/kg and 6.335%.

EFEK PENAMBAHAN JUS MANGGA DAN CARBOXYMETHYL CELLULOSE PADA MINUMAN FERMENTASI BERBASIS WHEY KEJU SUSU KAMBING - (Effect of Mango Juice and Carboxymethyl Cellulose on Fermented Beverage from Goat Milk Whey Cheese) Dewi Desnilasari; Syafira Rahmadiana; Rima Kumalasari
Biopropal Industri Vol 9, No 1 (2018)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Fermented beverage can be made from whey goat cheese base ingredients with Lactobacillus casei as inoculum. This product weakness is the aroma and viscosity that consumers have not liked. The addition of mango juice and carboxymethyl cellulose (CMC) is expected to improve product quality. This study aimed to explore the effect of mango juice and CMC concentrations on product quality. This research used complete randomized design with 2 factors. The analysis included physical, chemical, microbiological and sensory analysis of hedonic test. The results showed that mango juice concentrations significantly affected color and attributes of color, taste, and viscosity while CMC concentrations significantly influenced viscosity, color, and sensory attributes of color, aroma, taste, and viscosity acceptability. Mango juice and CMC concentration did not effect on pH, lactic acid, total soluble solids, protein, L. casei, taste and overall sensory attributes. The average sensory value of panelists indicated a slightly dislike to this product.Keywords: fermented drink, goat milk, mango juice, whey cheeseABSTRAKMinuman fermentasi dapat dibuat dari bahan dasar whey keju susu kambing dengan inokulum Lactobacillus casei. Kelemahan minuman fermentasi ini adalah aroma dan kekentalan yang belum disukai konsumen. Penambahan jus mangga dan carboxymethyl cellulose (CMC) diharapkan dapat meningkatkan mutu produk. Penelitian ini dilakukan untuk mengetahui efek perbedaan konsentrasi jus mangga (5%, 10% dan 15%) dan konsentrasi CMC (0,3%; 0,5%; 0,7%) terhadap mutu produk. Rancangan penelitian menggunakan rancangan acak lengkap dengan 2 faktor. Analisis yang dilakukan meliputi analisis fisik (warna dan kekentalan), analisis kimia (pH, asam laktat, total padatan terlarut dan protein), analisis mikrobiologi (total L. casei) dan analisis sensorik uji hedonik (atribut warna, aroma, rasa, kekentalan dan penerimaan keseluruhan). Hasil menunjukkan bahwa konsentrasi jus mangga berpengaruh nyata terhadap warna dan atribut penerimaan warna, rasa dan kekentalan produk. Konsentrasi CMC berpengaruh nyata terhadap viskositas, warna dan atribut sensorik warna, aroma, rasa dan penerimaan kekentalan. Konsentrasi jus mangga dan konsentrasi CMC tidak berpengaruh terhadap nilai pH, asam laktat, total padatan terlarut, protein, jumlah L. casei dan atribut sensorik rasa dan keseluruhan. Rata-rata nilai kesukaan panelis menunjukkan agak tidak suka dengan minuman fermentasi berbasis whey keju susu kambing, sehingga masih perlu penelitian lebih lanjut untuk mendapatkan produk yang disukai.Kata kunci: jus mangga, minuman fermentasi, susu kambing, whey keju

PENGARUH AKTIVASI FISIKA DAN KIMIA ARANG AKTIF BUAH BINTARO TERHADAP DAYA SERAP LOGAM BERAT KROM Rosalina Hasan; Tun Tedja; Etty Riani; Sri Sugiarti
Biopropal Industri Vol 7, No 1 (2016)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Cerbera odollam Gaertn. activated carbon was derived from mangrove plant which is poisonous and planted as shade tree. The morphology of Cerbera odollam Gaertn. fruit is similar with coconut shell and the contains of lignin and cellulose is higher than coconut. Cerbera odollam Gaertn. fruit was dried, cut and carbonized at 300 oC, 400 oC and 500oC. Then Cerbera odollam Gaertn. carbon was activated by physical steam activation and chemical activation, using H3PO4 (5% & 10%) and KOH (5% & 10%), at activation temperature 650oC and activation time 60 and 90 minutes. Proksimat analysis of Cerbera odollam Gaertn. carbon was carried out to determine moisture, volatile content, fly ash, fix carbon, ash content and iod adsorption, total chromium by using AAS. The result showed that activated carbon derived from Cerbera odollam Gaertn. fruit which was activated by KOH 5% at 60 minutes improved the chromium adsorption for about 99.474%.Keywords: activated carbon, adsorption, Cerbera odollam Gaertn., chromium, physical and chemical activation ABSTRAKArang aktif buah bintaro (Cerbera odollam Gaertn.) berasal dari tumbuhan mangrove bintaro yang beracun dan banyak ditanam sebagai pohon peneduh kota. Bentuk buah bintaro menyerupai serabut kelapa dan memiliki kandungan lignin dan selulosa yang melebihi tanaman kelapa. Buah bintaro dikeringkan, dipotong dan dikarbonisasi pada temperatur 300 oC, 400oC dan 500oC serta diaktivasi secara fisika menggunakan uap air dan secara kimia mengunakan H3PO4 (5% & 10%) dan KOH (5% & 10%) pada temperatur 650oC dengan waktu aktivasi 60 dan 90 menit. Analisis proksimat yang meliputi kadar air, kadar abu, kadar zat mudah menguap, kadar karbon terikat dan daya serap iod serta uji kadar krom total dengan menggunakan AAS. Adsorpsi krom dilakukan dengan penambahan asam sulfat 4 N hingga pH 4 sebelum diolah dengan arang aktif buah bintaro. Hasil penelitian menunjukkan arang yang diaktivasi dengan KOH 5% dan waktu 60 menit mampu menghilangkan kadar kromium sebesar 99,474%.Kata kunci: adsorpsi, aktivasi fisika dan kimia, arang aktif, buah bintaro, krom

Purification and In situ Iodisation of Blotong Solid Waste into Consumption Salt in Iodized-Salt Industry Nilawati Nilawati; Marihati Marihati
Biopropal Industri Vol 6, No 2 (2015)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

The solid waste of iodized-salt industry are sapon (50-100 kilograms) and blotong (1-2 tons) per 10 tons per day. The objective of this research was for recycling blotong through purification, recrystallization and in situ iodisation to increase NaCl content and homogeneous KIO3. This research used two variables which were KIO3 concentration within 30,40, 50 & 60 ppm, and brine water of blotong that had soluted into 240Be (consist of salt water which purified with Na2CO3, NaOH and unpurified salt water). The composition of blotong were 12.318% water content, 46.409% Cl-, 82.685% pure NaCl, 0.784% Mg2+, 1.420% Ca2+ and 2.747% SO4.After purification and recrystallization, impurities was decreased, Mg2+ became 0.278% (64.54% reduction) and Ca2+ became 0.153% (89.23% reduction). NaCl content was increasing into 96.481% and fulfilled the NaCl standard of salt consumption based on SNI 3556-2010 (94.7%).

Aloe vera Effervescent Tablet Formulation: Comparation Study of Acid-Alkali-Aloe Powder and Maltodextrin Concentration Kasmawarni Kasmawarni; Pramono Putro Utomo
Biopropal Industri Vol 1, No 1 (2010)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

The research on The Application of Effervescent Technology of Aloe vera as Functional Drink has been done. The objectives were to obtain effrvescent tablet prefered by the panelist as well as nutritious as aloe vera-based functional food also to obtain appropriate formula resulting good quality of effervescent tablet. Formulation of effervescent tablet with treatments of maltodextrin concentration were done. The result showed that the best formulas of aloe vera effervescent tablet were aloe vera concentration 33%, maltodextrin 7,5%, acid-karbonat total 43%, sorbitol 5%, sukralose 3 % and Polyethylenglicol 8000 %.

AKTIVITAS ANTIBAKTERI DAN IDENTIFIKASI SENYAWA KIMIA ASAM LEMAK DARI MIKROALGA Lyngbya sp. - (ANTIBACTERIAL ACTIVITY AND FATTY ACID COMPOUNDS IDENTIFICATION FROM MICROALGAE Lyngbya sp.) Ni Wayan Sri Agustini; Kusmiati Kusmiati; D Handayani
Biopropal Industri Vol 8, No 2 (2017)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Fatty acid has biological activity to terminate or inhibit the growth of pathogenic bacteria. Lyngbya sp. is one of microalgae that producing fatty acid. This study aims to obtain a compound with antibacterial activity from Lyngbya sp. The extraction method used specifically to isolate fatty acid with dichloromethane solvents. The A, B and C extracts were tested its antibacterial activity using diffusion method with paper disc. The C extract which most active was fractionated using SiO2 column chromatography, dichlromethane-ethyl acetate (1:1). The result then tested against Staphylococcus aureus and Escherichia coli. Fraction that had antibacterial activity with highest inhibition zone was identified using Gas Chromatography Mass Spectrometry. The 16th fraction of the C extract had the highest antibacterial activity with inhibition zone of 30.30 mm. The identification of 16th fraction showed it was phthalic acid (bis(2-ethylhexyl) phatalate 1.2 benzene dicarboxylic acid) with retention time 19.73 minutes which classified as fatty acid.Keywords: antibacterial, chromatography, fatty acid, Lyngbya sp.ABSTRAKAsam lemak memiliki aktivitas biologis untuk menghentikan atau menghambat pertumbuhan bakteri patogen. Salah satu mikroalga penghasil asam lemak adalah Lyngbya sp. Penelitian ini bertujuan untuk memperoleh senyawa kimia yang mempunyai aktivitas antibakteri dari mikroalga Lyngbya sp. Metode ekstraksi yang digunakan khusus untuk mengisolasi senyawa asam lemak dengan pelarut diklorometan. Ekstrak yang diperoleh adalah ekstrak A, B dan C, masing-masing ekstrak lalu diuji aktivitas antibakterinya dengan metode difusi menggunakan kertas cakram. Setelah diketahui ekstrak C merupakan ekstrak teraktif, selanjutnya ekstrak tersebut difraksinasi menggunakan kromatografi kolom SiO2, dengan pelarut diklorometana-etil asetat (1:1). Fraksi yang diperoleh kemudian diuji aktivitas antibakterinya dan ditetapkan fraksi yang mempunyai daya hambat terhadap pertumbuhan Staphylococcus aureus dan Escherichia coli. Fraksi yang mempunyai aktivitas antibakteri dengan zona hambat tertinggi diidentifikasi dengan kromatografi gas-spektrometri massa. Fraksi 16 ekstrak C memberikan aktivitas antibakteri dengan zona hambat 30,30 mm. Identifikasi fraksi 16 dengan kromatografi gas-spektrometer massa menunjukkan bahwa kandungan senyawa yangbersifat antibakteri adalah asam ftalat (bis(2 etil heksil) ftalat 1,2 benzena asam karboksilat) dengan waktu retensi 19,73 menit yang merupakan golongan asam lemak.Kata kunci: antibakteri, asam lemak, kromatografi, Lyngbya sp.

The Influence of 5% KOH Immersion for Seaweed as Raw Materials for Air Freshener Gel Riardi Pratista Dewa; Mozes Syukur Yonidar Radiena
Biopropal Industri Vol 5, No 2 (2014)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

The effect of submersion KOH 5% for seaweed as raw materials products air freshener gel has been studied. Seaweed in Indonesia has a big potentially and it is commonly used in food products, beverages, pharmaceuticals and cosmetics. This research aims to use seaweed as a feedstock gel air freshener. Soaking seaweed with KOH was conducted to determine the nature of the water content and gel strength of the gel air freshener products generated given the scent of oranges and cloves. KOH concentration used was 5%. The results showed the water content of seaweed with KOH soaked lower than without KOH, whereas the gel strength with marinated seaweed KOH higher than without KOH. The results of organoleptic test, in this case the sense of smell, the air freshener gel product indicates that the product that uses citrus scent perfuming/lemon, panelists preferred more than the product is scented gel air freshener clove oil.

Application of Calibration Curve, Accuracy and Precision Chart as Internal Quality Control at COD Testing in Wastewater Uray Lusiana
Biopropal Industri Vol 3, No 1 (2012)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Quality assurance is one of the technical requirements that include in the quality management system based on SNI ISO/IEC 17025 : 2008. Quality assurance is all the process that planned and systematic activity that applied in analysis, so can give the confidence to the customer or data user. Quality assurance that is applied for COD testing in wastewater are calibration curve, accuracy and precision control chart. The purpose of calibration curve, accuracy and precision control chart applied was to control the data of COD testing so that guaranty the validity to report and to keep the consistence of testing result as statistic all the time. Calibration curve of COD testing have a coefficient correlation 0,99987. Accuracy control chart have limited line BTA = 104,95%, BPA = 102,97%, BIA = 100,98%, BTB = 93,03%, BPB = 95,02% and BIB = 97,0%. Accuracy data can be accepted if that data present between line of BPA and BPB (± 2 SD), data is warned if that data present between line BTA-BPA or BTB-BPB (± 2 SD and ± 3 SD), and data is outlier if that data present out of line BTA and BTB (± 3 SD). The precision data can accepted if that the RPD value is not more than 10 % of COD testing result.

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