scholarly journals Degradation of Lignocelluloses Cocoa Shell (Theobroma cacao L.) by Various Types of Mould Treatments

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Mohamad Djali ◽  
Indira Lanti Kayaputri ◽  
Dian Kurniati ◽  
Een Sukarminah ◽  
Inna Muslimah Hanifa Mudjenan ◽  
...  
Keyword(s):  
Rhizopus Oryzae ◽  
Lignin Content ◽  
Design Method ◽  
Trichoderma Viride ◽  
Lignocellulose Degradation ◽  
Percentage Decrease ◽  
Randomized Design ◽  
Cocoa Shell ◽  
The Right ◽  
Shell Powder

Lignocellulose can be degraded by lignocellulolytic microorganisms such as moulds. The purpose of the study was to obtain the right type of moulds in degrading lignocellulose on the cocoa shell powder. The study used a completely randomized design method using four treatments of different types of mould (Trichoderma viride, Neurospora sitophila, Aspergillus niger, and Rhizopus oryzae) towards cocoa shell powder fermentation. Solid fermentation of cocoa shell powder was carried out for 5 days in an incubator with a temperature of 30°C for T. viride, N. sitophila, and R. oryzae, while A. niger of 35°C. The fermented substrate was then dried in a cabinet oven with a temperature of 50°C for 4 days. Tests of lignin, cellulose, and hemicellulose were performed towards the treatments by the Chesson method, while the moisture content test was performed using the AOAC method. Degradation of fermented cocoa shell powder has shown a significant effect on moisture, lignin, cellulose, and hemicellulose contents. Trichoderma viride resulted in the highest lignocellulose degradation compared with the other treatments. The percentage decrease of lignin content is up to 46.69 wt%; while cellulose of 22.59 wt%; and hemicellulose is about 19.41 wt% from the initial lignin weight.

scholarly journals Pengaruh Jenis Pelarut Terhadap Aktivitas Antioksidan Ekstrak Daun Kejompot (Crassocephalum crepidioides) Menggunakan Metode Maserasi

2021 ◽  
Vol 10 (1) ◽  
pp. 67
Author(s):  
Maria Christinela Domithesa ◽  
I Nengah Kencana Putra ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Design Method ◽  
Total Flavonoid ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Right ◽  
Range Test ◽  
Treatment Water

This study aims to determine the effect of various solvent towards antioxidant activity of kejompot (crassocephalum crepioides) extract and to know the right solvent to obtained extract with the highest antioxidant activity. This study used a Completely Randomized Design Method with 4 treatment (water, methanol 70%, ethanol 70%, acetone 70%,) using maseration method. The treatment was repeated four times to obtain 16 experimental units. If there was a significant effect on the observed parameters, then followed by Duncan multipple range test. The result showed that the treatment significantly effected (P<0.05) on each of parameters such as : yield, tanin total, flavonoid, vitamin C, antioxidant activity. This study showed that methanol 70% as the best treatment that obtained yield, tannin, flavonoid, Vitamin C and antioxidant activity respectively 18.76 %, 1.05 mg TAE/g, 7.59 mg QE/g, 8.68 mg AAE/g, and 103.1 ppm antioxidant activity based on IC50  .

scholarly journals EVALUASI KANDUNGAN LIGNIN DAN TANNIN PADA KULIT PISANG GOROHO (Musa acuminafe, sp) FERMENTASI SEBAGAI PAKAN TERNAK AYAM RAS PETELUR

2020 ◽  
Vol 3 (1) ◽  
pp. 26-30
Author(s):  
Fatma Husain
Keyword(s):  
Laying Hens ◽  
Lignin Content ◽  
Trichoderma Viride ◽  
Significance Test ◽  
Tannin Content ◽  
Randomized Design ◽  
Completely Randomized Design

The research aimed at investigating the content of lignin and tannin in the peel of goroho banana fermented as laying hens’ feed. It was arranged based on a completely randomized design with 4 treatments and 3 repetitions. The treatments were P0= goroho banana’s peel without fermentation, P1= goroho banana’s peel fermented with 0,3% Rhyzopus olygosporus, P2= goroho banana’s peel fermented with 0,3% Trichoderma viride, P3= goroho banana’s peel fermented with 0,15% Rhyzopus olygosporus + 0,15% Trichoderma viride. The data were analyzed, occupying the least significance test. Findings revealed that the nutrition of goroho banana’s peels fermented as laying hens’ feed has significant differences with lignin and tannin (P 0.01). The lowest lignin content was in treatment P3 (16,23), while the lowest tannin content was in treatment P1 (0,20). It can be concluded that the goroho banana’s peel that can be utilized as laying hens’ feed was the peel that had been fermented with 1,5% Rhyzopus olygosporus + 1,5% Trichoderma viride containing 16,23% lignin. However, the peel fermented with Rhyzopus olygosporus contained tannin for 0,20%.

scholarly journals ANALISIS LIGNIN, SELULOSA DAN HEMI SELULOSA JERAMI JAGUNG HASIL DI FERMENTASI TRICHODERMA VIRIDE DENGAN MASA INKUBASI YANG BERBEDA

2019 ◽  
Vol 1 (2) ◽  
Author(s):  
Ismail Ismail Pasue ◽  
E Salah
Keyword(s):  
Incubation Period ◽  
Analysis Of Variance ◽  
Lignin Content ◽  
Trichoderma Viride ◽  
Cellulose Content ◽  
Hemicellulose Content ◽  
Randomized Design ◽  
Completely Randomized Design

The research objective was to find out the different incubation period at the making of cron straw fermentation with Trichoderma viride based on the content of lignin, cellulse, and  hemicellulse.  The researchwas conducted based on completely randomized design (CRD) with four treatments and four replications. The treatments were fermentation P0 = cron straw without incubation; P1 =  cron straw with 1 week  incubation; P2 = cron straw with 2- week  incubation; P3 = cron straw with 3- week  incubation.  The data were analyzed by Analysis of Variance and having an advenced test using the Duncan test. The finding of researsh revealed that the fermentation of cron straw using Trichoderma viride with differnt incubation period had a significant effect (P0.01) on the content of of lignin, cellulse, and  hemicellulse. The lowest lignin content was found in treatment P2 (8.57b), the lowest cellulose content was found in treatment P0 (32.96 b), P1 (32.93 b, and P2 (32.48 b), and the lowest hemicellulose content was foud intreatment P2 (11.78 c) and P3 (12.27 c). To conlude, the best incubtiontperiod for fermentationof cron straw with Trichoderma viride was 2 weeks (treatment P2)

scholarly journals PENGARUH JENIS STEK TERHADAP KEBERHASILAN PEMBIBITAN BAMBU HITAM (Gigantochloa atroviolaceae Widjaja)

2020 ◽  
Vol 18 (2) ◽  
pp. 213-219
Author(s):  
Aditya Hani
Keyword(s):  
Growth Parameters ◽  
Design Method ◽  
Stem Cuttings ◽  
Shoot Height ◽  
Randomized Design ◽  
Result Show ◽  
Completely Randomized Design ◽  
Propagation Technique ◽  
The Right ◽  
Bamboo Stem

Black bamboo seedlings through vegetative propagation still need to be developed in order to obtain the right propagation technique. Trials of making black bamboo seedlings from branch cuttings resulted in a low success rate. This study aims to determine the type of black bamboo stem cutting material. This study used a completely randomized design method (CRD) with the treatment of cuttings, namely: stem cuttings from the weevil (remaining cut), 1-segment stem cuttings, 2-segment stem cuttings, 3-segment stem cuttings. The parameters observed were shoot height, diameter, number of shoot and root length. The result show that the treatment of weevil stem cuttings produced the best shoot growth in all growth parameters.

KAJIAN AKTIVITAS ANTIBAKTERI EKSTRAK KULIT PISANG RAJA (Musa Paradisiaca var. Raja) DAN SERAI (Cymbopogon Citratus) TERHADAP UMUR SIMPAN BAKSO AYAM

2022 ◽  
Vol 6 (6) ◽  
Author(s):  
Feren Feren ◽  
Sri Wahyuni ◽  
RH Fitri Faradilla
Keyword(s):  
Storage Time ◽  
Design Method ◽  
Storage Period ◽  
Control Treatment ◽  
Plate Count ◽  
Banana Peel ◽  
Total Plate Count ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Peel Extract

ABSTRACT The purpose of this study was to determine the interaction effect of storage time and concentration of plantain peel extract and lemongrass on organoleptic characteristics (color, aroma, texture, and elasticity) and total microbes in chicken meatballs. This study used a 2-Factorial Completely Randomized Design method. The first factor was storage time with three levels, namely 0 days (T0), 2 days (T1), and 4 days (T2. Meanwhile, the second factor was the concentration of plantain peel and lemongrass extract with three levels, namely 0% (C0), 30% plantain peel extract + 20% lemongrass extract (C1), 20% banana peel extract + 30% lemongrass extract (C2), and 25% banana peel extract + 25% lemongrass extract (C3). Observation variables were organoleptic tests which included color, aroma, texture, elasticity, and shelf life after treatment based on the results of the total plate count (TPC) calculation. The results show that the 2-day storage period with the addition of 25% plantain peel extract and 25% lemongrass extract (T1C3) was the best treatment for organoleptic characteristics (color, aroma, texture, and elasticity). Based on the results of the study, it can be concluded that the administration of plantain peel extract and lemongrass was able to maintain the quality of chicken meatballs for two different days compared to the control. Treatment with a storage period of 2 days with 25% plantain peel extract and 25% lemongrass extract (T1C3) was the best treatment that was most favored by the panelists and had the least number of microbial colonies.Keywords: Meatballs, preservatives, banana peel extract and lemongrass, storage time.ABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh interaksi lama penyimpanan dan konsentrasi ekstrak kulit pisang raja dan serai terhadap uji organoleptik (warna, aroma, tekstur dan kekenyalan) dan total mikroba pada bakso ayam. Penelitian ini menggunakan metode Rancangan Acak Lengkap Faktorial 2 Faktor. Faktor Pertama adalah lama penyimpanan yang terdiri dari tiga taraf yaitu 0 hari (T0), 2 hari (T1) dan 4 hari (T2), faktor kedua yaitu perlakuan ekstrak kulit pisang raja yang terdiri atas tiga taraf yaitu konsentrasi 0% (C0), konsentrasi ekstrak kulit pisang raja 30% + konsentrasi ekstrak serai 20% (C1), konsentrasi ekstrak kulit pisang raja 20% + konsentrasi ekstrak serai 30% (C2), konsentrasi ekstrak kulit pisang raja 25% + konsentrasi serai 25% (C3). Variabel pengamatan yaitu uji organoleptik yang meliputi warna, aroma, tekstur, kekenyalan dan daya simpan setelah perlakuan berdasarkan hasil perhitungan jumlah total plate count (TPC). Hasil penelitian menunjukkan bahwa perlakuan lama penyimpanan 2 hari dengan penambahan ekstrak kulit pisang raja 25% dab serai 25% (T1C3) merupakan perlakuan terbaik untuk uji organoleptik (warna, aroma, tekstur dan kekenyalan). Berdasarkan hasil penelitian dapat disimpulkan bahwa pemberian ekstrak kulit pisang raja dan serai mampu mempertahankan kualitas bakso ayam selama dua hari yang berbeda dengan kontrol. Perlakuan dengan lama penyimpanan 2 hari dengan pemberianekstrak kulit pisang raja 25% dan serai 25% (T1C3) merupakan perlakuan terbaik yang paling disukai oleh panelis dan memiliki jumlah koloni mikroba paling sedikit.Kata kunci: Bakso, pengawet, ekstrak kulit pisang dan serai, lama penyimpanan

scholarly journals Laju Pertumbuhan Rumput Laut Gracilaria sp Melalui Budidaya IMTA (Integrated Multi Trophic Aquaculture) di Pantai Geger, Nusa Dua, Kabupaten Badung, Bali

2017 ◽  
Vol 4 (2) ◽  
pp. 191
Author(s):  
Kadek Yudiastuti ◽  
I Gusti Bagus Sila Dharma ◽  
Ni Luh Putu Ria Puspitha
Keyword(s):  
Water Quality ◽  
Design Method ◽  
Salt Water ◽  
Mesh Size ◽  
General Characteristic ◽  
Quality Parameters ◽  
Seaweed Cultivation ◽  
Randomized Design ◽  
Physical And Chemical ◽  
Chemical Water

Gracilaria sp is red alga which belong to class rhodophyceae. It can grow in shallow salt water with a general characteristic is having a cylindrical and branched thallus form. Seaweed cultivation can be performed through IMTA (Integrated Multi Trophic Aquaculture) method. The basic principle of cultivation through the IMTA method is utilizing service of the low thropic level species in marine ecosystems, such as shells and seaweed.  This method is believed to be able to overcome the environmental problems caused by cultivation activities, such as feces and uneaten feed. This research was perfomed 45 days, from February 25 to April 11, 2017. It was held at Geger Beach, Nusa Dua, Badung Regency, Bali, using a complete randomized design method that consist of three treatments and three repetition for each treatment. Treatment control (T1) consisted of 10 bunches of seaweed 100 grams without the abalone, treatement 2 (T2) consisted of 10 bunches of seaweed 100 grams and 20 abalones and treatement 3 (T3) consisted of 10 bunches of seaweed 100 grams and 40 abalones. The result showed that specific growth rate in Gracilaria sp.  was highest in treatment T1, compared to treatment T2 and T3. This was caused by the cage construction of abalone amd the present of small mesh size net to cover the seaweed  planting, which made the growth was not optimal.  However, the use of a nets system in seaweed cultivation could minimize the loss of thallus. It was proved by the survival rate of seaweed in first, second and third, that is averagely high, ranging from 90% to 100%. Physical and chemical water quality parameters are also measured, and It showed that the water quality was suitable for the cultivation of both, seaweed and abalone.

scholarly journals Pengaruh Jenis dan Konsentrasi Bahan Pemlastis terhadap Bioplastik Glukomanan

2021 ◽  
Vol 9 (1) ◽  
pp. 75
Author(s):  
Aditya Nandika A.J ◽  
Bambang Admadi Harsojuwono ◽  
I Wayan Arnata
Keyword(s):  
Tensile Strength ◽  
Polyethylene Glycol ◽  
Design Method ◽  
Elongation At Break ◽  
Method Factor ◽  
Randomized Design ◽  
Multiple Comparison Test ◽  
Completely Randomized Design ◽  
Time Variables ◽  
Degradation Time

This research aims to determine the effect of plasticizer types and concentrations on the characteristics of glucomannan bioplastics, and to determine the types and concentrations of plasticizers that can produce glucomannan bioplastics with the best characteristics. This experimental design used a completely randomized design method. Factor I is a type of plasticizer consisting of glycerol, sorbitol, propanol-2, and polyethylene glycol. The second factor is the concentration of plasticizers which consists of 4 levels, namely 0.5%: 1.5%: 2.5%: 3.5%. The experiment resulted in 16 treatment combinations and grouped into 2 groups to obtain 32 experimental units. The data were analyzed for their diversity and continued with the Duncan multiple comparison test. The results showed that the type and concentration of plasticizers had a very significant effect on tensile strength, elongation at break, modulus young, and swelling. The interaction has a very significant effect on tensile strength and expansion and has a significant effect on the elasticity of glucomannan bioplastics. Meanwhile, the type and concentration of plasticizers had no significant effect on the length of biodegradation. The best glucomannan bioplastic was obtained in the treatment of glycerol plasticizers with a concentration of 1.5 % with a tensile strength value of 6.17 MPa, elongation at break of 21.50 %, elasticity 28.72 MPa development 25.84 %, and degradation time of 8 days. Bioplastics produced in this study have meet the SNI 7188.7:2016 standards in the elongation test at break and standards ASTM 5336 in the degradation time variables. The resulting bioplastic has not met SNI on the tensile strength, modulus young, and swelling variables. Keywords : bioplastic, glucomannan, glycerol, polyethylene glycol, propanol-2, sorbitol

scholarly journals Aplikasi Pelaporan Kelebihan Jam Mengajar Jurusan Akuntansi PNP

2020 ◽  
Vol 15 (2) ◽  
pp. 43-49
Author(s):  
Sukartini ◽  
Firman Surya ◽  
Welsi Haslina ◽  
Yusnani ◽  
Ulfi Maryati
Keyword(s):  
Design Method ◽  
Application Development ◽  
Process Data ◽  
Database Application ◽  
Microsoft Access ◽  
Implementation Stages ◽  
The Right ◽  
Short Time ◽  
To Receive ◽  
Selection Of

This study aims to create a database application program that is able to process data on lecturer course activities and generate reports on the calculation of teaching fees periodically during the pandemic which requires lecturers to report lecture activities online. The system design method approach used is prototyping, namely by creating a program that most closely resembles user needs in a relatively short time. The prototype was generated using the Microsoft Access 2010 database application. The selection of microsoft access to create a prototype was based on the availability of complete facilities in Microsoft Access to design table relations, input forms, query processing, reports and the visual basic programming language for applications. Google Forms used to receive lecture data input online. The application development stages consist of design, testing and implementation stages. This application has succeeded in providing the right solution for the Padang State Polytechnic Accounting Department during the pandemic in calculating and reporting lecture activities and lecturers teaching fees.

scholarly journals KARAKTERISTIK AMPLANG IKAN LELE DUMBO (Clarias gariepinus) HASIL VARIASI RASIO DAGING IKAN LELE DAN TAPIOKA

2020 ◽  
Vol 14 (02) ◽  
pp. 143
Author(s):  
Priyanto Priyanto ◽  
Yuli Wibowo ◽  
Jay Jayus
Keyword(s):  
Raw Materials ◽  
Clarias Gariepinus ◽  
Raw Material ◽  
Chi Square ◽  
Organoleptic Test ◽  
Fish Flesh ◽  
Randomized Design ◽  
Protein Properties ◽  
Tapioca Flour ◽  
The Right

The demand for amplang crackers is now increasing. However, the price of its raw material, mackerel fish, is generally higher compare to other fishes, causing the higher cost of this type crackers production. Effort to explore other fish as an alternative raw material is required to overcome the problems. Catfish is one of the choices to be used as raw material since this fish is more available in a market in a lower price, but the protein properties of this fish is different to mackarel, which will be possible to affect the nature of the crackers obtained. To produce catfish amplang crackers to be similar to common amplang product, it is necessary to find out the right composition of catfish and tapioca flour used. Therefore, the purpose of this research was to characterize physico-chemically and organoleptically, the catfish amplang crackers made under different ratio of fish flesh and starch. The experiment was designed using completely randomized design. Physico-chemical data obtained were analyzed using ANOVA, while the organoleptic test data were examined using chi-square method. The effectiveness test was carried out to find the proper ratio of raw materials composition used. The results showed that the higher the ratio of the fish flesh and the starch composition, the lower the texture value of the crackers as an indication of the decrease of its crispness. Although the lightness of the crackers was lowered by the addition of more starch to the dough, its linear expansion and hygroscopicity were not affected. The results of organoleptic test showed that the panelist was prefer to a higher crispness of crackers. The most preferable cracker was the one with 1:2.25 ratio of catfish flesh and starch, showing the characteristic of 1.80% moisture, 2.08% ash, 5.75% protein, 23.55% fat, and 66,93% carbohydrate. Keywords: cracker, catfish, tapioca starch

scholarly journals PUSAT KREATIVITAS ANAK DI PONTIANAK

2021 ◽  
Vol 9 (2) ◽  
pp. 398
Author(s):  
Adilla Chairiah ◽  
Lestari Lestari ◽  
Irwin Irwin
Keyword(s):  
Design Method ◽  
Secondary Data ◽  
Building Design ◽  
Primary Data ◽  
Circular Shape ◽  
The Core ◽  
The Future ◽  
Human Need ◽  
Child Friendly ◽  
The Right

Children are the future successors of the nation who must be equipped with supporting knowledge and education. One of the factors that influence the development of children are children’s creativity. Creativity is important for children because creativity is useful as a human need to be creative, creativity allows children to express themselves and thoughts in solving problem and many more. Creativity activities in schools are limited, namely 4-5 hours due to strict curriculum (Kemendikbud, 2012). The facilities that support the development of children's creativity in Pontianak is quite limited. This condition shows that Pontianak needs facilities that support the development of children's creativity, namely the Child Creativity Center in Pontianak. The design method starts from identifying the problem by looking at the issues, data collecting consists of primary data and secondary data, and then the data is analyzed which produced pre design drawing. The emphasis on the design is child-friendly which includes aspects of safety, comfort, freedom and stimulates children's potential. This concept produces a mass building design with a circular shape that has been transformed. The use of the right colors, shapes, materials and dimensions is the core of the design of the Children's Creativity Center in Pontianak.

Sign in / Sign up

Export Citation Format

Share Document