Analisis kimia dan uji oragnoleptik pada minuman sinbiotik dengan penambahan ektrak pati sagu

Background: Sago is local food, contains lactic acid bacteria that can ferment high carbohydrates and oligosaccharides purified from sago extract. It has the potential as a prebiotic because it can support the growth of lactic acid bacteria, reduce the growth of E.coli and Salmonella bacteria (in vitro).Objectives: To determine the effect of synbiotic drink added with sago starch extract (Metroxylon sago r) on organoleptic and nutritional tests and determine the degree of acidity of the drink.Methods: Experimental study with a completely randomized design (CRD). Organoleptic tests at the Nutrition Laboratory of the Nutrition Department of the Health Polytechnic of Sorong and chemical tests at the Chemix Pratama Laboratory in Yogyakarta in April-June 2020. Descriptive univariate analysis, including frequency and percentage distribution. Bivariate test with ANOVA test and Duncan's follow-up test.Results: The results showed that the synbiotic drink (yogurt) added with sago starch extract and using starter Streptococcus thermophilus, and Lactobacillus bulgaricus had a significant effect on the organoleptic test and the carbohydrate content of the product ( p < 0.05). The most preferred synbiotic drink (yogurt) from the three drink variations (Y011, Y021, and Y033) drinks Y021. The analysis of starch content in local varieties of West Papua sago flour was very high, namely 83.30%, and the chemical test results of acidity (pH) in the selected synbiotic drink (yogurt) Y021 was 4.36.Conclusion: The synbiotic drink added with sago starch extract had a significant effect on the organoleptic test compared with commercial yogurt drink and the carbohydrate content of the drink. Of the 3 variants of sago starch extract in synbiotic drinks, selected was Y021, and the best degree of acidity in synbiotic drinks (Y021), pH = 4.36 was sufficient to meet the standard of acidity of yogurt drinks in general.

Analysis of soil characteristics on expansive clay stabilization using shell ash

Expansive clay is one of the problems in construction work. The soil has the characteristics of being easy to expand when exposed to water, causing a decrease in the strength value of the soil. The can be overcome by stabilizing the soil. The soil is formed from weathering and contains the mineral montmorillonite. The soil is very sensitive to moisture content, has a high shrinkage rate, thus interfering in construction work. Therefore, additional materials are needed to overcome the problem, one of which is soil stabilization. The study aimed to stabilize the expansive clay soil. This is done by analyzing the physical and mechanical properties of expansive clay with a shell ash mixture. Expansive clay is taken directly (undisturbed) or disturbed. Undisturbed soil is taken using a tube, so that the soil is not disturbed by outside air, while disturbed soil is taken using a shovel and then put into a sack container. Expansive clay stabilization method lies in adding the percentage of shell ash mixture (5 %, 10 %, 15 %, and 20 %). The soil, the initial moisture content (γd) of which has been determined, is mixed, then molded into a cylindrical shape. The mold was stored in a desiccator, then watered with 5 % water every day until the soil became saturated. Then, using a Proctor test, chemical tests (soil chemical test, soil mineral test), physical tests (soil moisture, Atterberg limit), and mechanical tests (unconfined compression test, compaction test, swelling test) were carried out. The results showed that the addition of an oyster shell ash stabilizing agent to expansive clay affected the physical and mechanical properties of the soil. The addition of shell ash can reduce soil moisture with various plasticity indexes. While the soil stress value decreased, the swelling of the soil increased significantly above the original soil.

The Quality of Yellow Fin Tuna Powder (Thunnus Albacores) as a Natural Flavoring Alternative

Flavoring is already commonly used by the community, but on the market, flavoring generally contains monosodium glutamate (MSG). Alternative processed yellow fin tuna (Thunnus albacores) into natural flavoring fish powder without MSG becomes interesting and very useful for reducing MSG intake in the people of North Maluku. This type of research is experimental research conducted in September - November 2018 in the SIG Laboratory, Bogor for chemical quality testing (sodium, water, protein, and total fat) and Food Organizing Laboratory for Nutrition Department of Health Ministry of Ternate for making fish powder and organoleptic quality tests (color, texture, aroma, and taste). Chemical test results obtained sodium content of 3204.79 mg / 100 g of sample, moisture content of 6.08%, protein of 48.76%, and total fat of 3.28%; and the organoleptic test results obtained a mean ± SD of the color aspect of 4.0 ± 0.7, texture of 3.5 ± 0.9, aroma of 4.1 ± 0.8, and taste of 3.7 ± 1, 0. It was concluded that the heating process (roasted and oven-dried) affected the chemical quality of yellow fin tuna powder, and obtained sodium 3204.79 mg / 100 g, Water content 6.08%, protein content 48.76%, and total fat 3.28%; and in terms of organoleptics, the average panelist likes color and aroma, while aspects of taste and texture are only part of the panelists who say they like.

Structural health assessment of reinforced concrete structure

There is a magnificent rise in repair, retrofitting and rehabilitation in construction industry in recent years. Concrete is a major used material in construction for various structures mainly because it deteriorates at a low rate. Concrete alone is durable but for structural application, Reinforced concrete is used. Reinforced concrete structures are not that durable because of number of reasons such as variation in construction methods, loading condition in service life and subsequent attack by environmental factors. The external symptoms range from cracking to spalling of concrete. In maximum field cases the main cause of deterioration are penetration of water and aggressive chemicals attack. Carbonation, Chloride ingress, leaching, sulphate attack, alkali-silica reaction are known responsible causes. Due to these reasons, during service life the structure deteriorates, and hence monitoring is required. If the condition of structure is below acceptable limit considering various parameters considered, the structure requires repair and retrofitting. For the study, we have considered G+3 Storey commercial building with a basement. Non-Destructive and Chemical Test. The Rebound hammer, Ultrasonic Pulse Velocity Test, Cover Meter Test, pH Test, Carbonation Test and Chloride Content Test are carried out to understand and analyze the current condition of the structure. The result computed from field and lab test were used as parameters for analyzing the structure in STAAD PRO Software. After assessing, the strengthening scheme for reinforced concrete structural components such as beams, columns and slab is discussed and suggested to increases the service life of structure.

Engineering Characteristics and Environmental Risks of Utilizing Recycled Aluminum Salt Slag and Recycled Concrete as a Sustainable Geomaterial

Recycled aluminum salt slag (RASS) is an industrial by-product generated from the melting of white dross and aluminum scraps during the secondary smelter process. Insufficient knowledge in the aspects of engineering characteristics, and the environmental risks associated with RASS, is the primary barrier to the utilization of RASS as a substitute material for natural quarry materials in the field of geotechnical construction. In this research, comprehensive geotechnical and environmental engineering tests were conducted to evaluate the feasibility of utilizing RASS as a sustainable geomaterial. This was undertaken by comparing the laboratory testing results for RASS with a well-known recycled material, namely recycled concrete aggregate (RCA), and the relevant specifications set forth by the local road authority. The geotechnical engineering assessment included particle size distribution, flakiness index, organic content, pH, particle density, water absorption, modified Proctor compaction, aggregate impact value, Los Angeles (LA) abrasion, hydraulic conductivity, and California bearing ratio (CBR). The CBR results of the RASS samples satisfied the minimum CBR value (>80%) for usage as pavement subbase material in road construction. In addition, the repeated load triaxial (RLT) tests were carried out on the RASS samples to assess the response of the RASS under cyclic loading conditions. Furthermore, a range of chemical tests, consisting of leaching and polycyclic aromatic hydrocarbon tests, were also performed on the RASS to address the environmental concerns. Comparing the chemical test results with the environmental protection authorities’ guidelines provided satisfactory evidence that RASS will not pose any environmental and health issues throughout its service life as a geotechnical construction material.

Hazard Analysis and Critical Control Points in Handling Frozen Tuna Steak (Case Study at PT. Awindo International, Jakarta, Indonesia)

This research aims to analyze the hazard and determine critical control points in the process of handling frozen tuna steak at PT. Awindo International located in Muara Baru, North Jakarta. The research was conducted at PT. Awindo International from March to April 2021. The research was conducted using the case study method. The research procedure includes observation of the handling process flow, analysis of potential hazards, identification of critical control points, organoleptic, microbiological and chemical testing. The data obtained from the study were analyzed descriptively. Hazards that have the potential to occur in the process of handling frozen tuna steak are biological, physical and chemical hazards. The results of the hazard analysis obtained critical control points at the stage of receiving raw materials and metal inspection. The results of the organoleptic test of raw materials as a whole have a good value and are in accordance with company standards and Indonesian national standards (SNI), so that they can proceed to the production stage. The results of the microbiological test showed that complied with the standards, namely Salmonella sp. negative, Vibrio cholerae negative, Escherichia coli <1.8 MPN/g, Coliform <1.8 MPN/g, ALT 12 x 103 colonies/g. The results of the chemical test showed good results with the value of the chemical content that complied with the standards, namely histamine 2.92 mg/kg, mercury 0.05 mg/kg, negative lead, and cadmium 0.019 mg/kg.

Analisis protein dan kualitas organoleptik nugget ikan lemuru (Sardhella Lemuruu)

Background: Processing meat from lemuru fish into nuggets is one of the uses of the art of utilizing fish products that have low economic value into high ones, besides that, the most important thing is the high nutritional content and quality which is the main attraction for this product.Objective: The aim of the study was to determine the effect of adding lemuru on organoleptic properties and protein content.Methods: The study used an experimental method with a Non-Vactorial Completely Randomized Design (CRD) with 3 treatments and 3 repetitions. The lemuru fish nuggets were then tested for organoleptic (taste, color, aroma, texture) in the nutrition laboratory and analyzed for protein content at Goods Quality Testing and Certification Center of Aceh. Statistical analysis using one-way Anova test.Results: Statistical results have shown that there is no significant effect on the addition of 150 gr, 200 gr, and 250 gr lemuru fish on the color of the nuggets (p value > 0.05), but a significant effect on the texture with the addition of 250 gr fish with an average value of 4.10 (like ), taste with the addition of 250 g of fish with an average value of 4.47 (likes) and aroma with the addition of 250 g of fish with an average value of 4.00 (likes) with a p value of < 0.05. Furthermore, the protein test had no significant effect with the addition of 150 gr, 200 gr, 250 gr lemuru fish (p= 0.123).Conclusion: The addition of lemuru fish had a significant effect on the texture, taste, and aroma of the nuggets, the results of the chemical test of protein content did not significantly affect the protein content of the nuggets.

Proximate Analysis, Antoxidant Property and Cytotoxicity Assessment for Pseuderanthemum Reticulatum Leaves

The bioactive constituents derived from plants attract the attention of researchers due to their potential applications in the medicinal field. In this regard, the proximate analysis and the cytotoxicity study of the plant materials play an important role in the phytochemical research. In the present work, estimation of total ash, moisture content, fiber content, crude protein, and carbohydrate were carried out under proximate analysis and the antioxidant activity of the anthocyanin present in the plant material was evaluated by DPPH (2,2-diphenyl-1-picrylhydrazyl) method. The separation of anthocyanin pigment from the plant material was done by paper chromatography (PC) technique and they are characterized by UV spectrum, chemical test and the Rf values obtained from paper chromatography. This study also investigated the in vitro cytotoxicity of Pseuderanthemum reticulatum leaves by means of MTT (3-(4,5-Dimethylthiazol-2-yl)-2,5-Diphenyltetrazolium Bromide)) assay PBMC (Peripheral Blood Mononuclear Cell). The results of the proximate analysis showed that the plant material contains 7.6% of moisture content, 16.6 % of total ash, 5.6% of crude protein, 23.0% of crude fiber, 3.82% of crude fat and 23.64 % of carbohydrate. The free radical scavenging ability of the separated anthocyanin was found to be 72.58% at 10 µg/mL. The cytotoxicity investigation showed that the aqueous extract possess the IC50 value of 161.5μg/mL. The High percentage of radical scavenging activity and low toxicity of the plant suggest that it can be extensively used for the investigation of the bioactive constituents and its applications.

Activated Carbon from Bamboo and Banana Wood Fibers as Adsorbent Materials for the Removal of Oil Samples

Over the past years and present, the expanding number of oil spills occurrences has gotten an overwhelming chemical test to the marine or oceanic environment, and the environmental issues around the globe are becoming more problematic and more acute, be it oil spills or effluents caused by oil and gas or petrochemical industries. The main point of this current investigation is the synthesis of activated carbon (AC) from various agricultural waste materials, bamboo, and banana fibers, as one of the most promising methodologies or applications in treating oil spills constitutes high sorption capacity. The physicochemical feature of the synthesized AC samples was analyzed by FTIR spectra and N2 physisorption. More specifically, the AC samples derived from bamboo (BAMB-AC) at activation temperature 550 ℃ indicate the highest specific surface area (2,760.47 m2/g), and sorption capacity at 3.3678 g/g with the total pore volume, mesopore volume, external surface area being 3.364 cm3/g, 1.811 cm3/g, and 1,601.634 m2/g, respectively, and maximum oil sorption capacity at 4.418 g/g for BANA-AC with activation ratio 7:1 (H3PO4), and surface area at 2,172.234 m2/g.

Fabrication and Analysis of Artificial Human Hand using 3D Printing Technology

Fabrication of human bone by 3d printing is playing an important role in medical applications. The various parts of human hand are made by PLA material by 3D printing Technology. The sequences of operations such as scanning, 3 Modeling, STL file and printing are involved for fabrication of Artificial human hand. In this work, we design, fabricate and analysis of artificial human bone by PLA material. The mechanical of Tensile strength, compressive strength, shear strength, bending strength and torque are analyzed by ANSYS software and hardness test measured with use of durometer and test values are analyzed by D scale. The chemical test are also conducted and compared with human bone values.