Foods such as meat, fillet, fruit and vegetable tend to have short shelf life when it is stored outside without packaging. Recently, edible film and coating become a potential alternative for food packaging. Edible film brings a lot of advantages from environmental aspect because it is easier to be decomposed rather than the synthetic film. Furthermore, edible film might be produced from both natural raw material and waste materials. Edible film from natural raw material gives a rigid structure. Another additive agent must be used to make a better quality product, such as glycerol and lemon grass oil as plasticizer and antimicrobial agent, respectively. These materials are commonly used in edible film production due to its capability for extending the food shelf-life by inhibiting bacterial growth. The objectives of this study are to investigate the effect of starch concentration (3% to 10% w/v), stirring speed (350, 700, 1100 rpm) and lemon grass oil concentration (1%, 5% v/v) on tensile strength, water vapor permeability, and antimicrobial activity. Results show that 4% (w/v) sago starch gives the best edible film mechanical properties and least water transfer. Edible film with 4% (w/v) sago starch, 8 rpm constant stirring, and 5% (v/v) lemongrass oil gives the best result in tensile strength, water vapor permeability and bacterial growth. In addition, variables of starch concentration, stirring speed and lemon grass oil concentration are interrelated to produce the best edible film.

Pokoh Kidul is the center of figs plant in Wonogiri area. Figs was processed into syrup with “Kharomah” as brand by Posdaya Lancar Barokah. But, the shelf life of this syrup was not yet known. Therefore, the purpose of this study was to determine the shelf life of this syrup by the Accelerated Shelf Life Testing (ASLT) method. Product was saved at temperature of 50C, 300C and 500C for 28 days. Every 7 days, a sample was taken and then the color, pH and reducing sugar was analysed. The lowest activation energy was obtained from the analysis of reducing sugar changes, it is 287,55 mol/cal. The shelf life of figs syrup at room temperature was 19 days, and 22 days at low temperature.Keywords: ASLT, figs, shelf life, syrupABSTRAKDesa Pokoh Kidul merupakan sentra tanaman buah tin di daerah Wonogiri. Buah tin yang dihasilkan selama ini diolah menjadi sirup buah tin dengan merk “Kharomah” oleh Posdaya Lancar Barokah. Akan tetapi, belum diketahui umur simpan dari sirup ini. Oleh karena itu, tujuan dari penelitian ini untuk mengetahui umur simpan sirup buah tin dengan metode Accelerated Shelf Life Testing (ASLT). Metode penelitian yang digunakan yaitu dengan penyimpanan produk sirup pada tiga suhu yang berbeda yaitu 50, 300 dan 500C selama 28 hari. Setiap 7 hari sekali diambil sampel dan dilakukan analisis warna, pH dan kadar gula reduksi. Energi aktivasi terendah didapatkan dari hasil analisis perubahan kadar gula reduksi yaitu 287,55 mol/kal. Umur simpan sirup buah tin di suhu ruang selama 19 hari, sedangkan di suhu rendah selama 22 hari.

Pokoh Kidul is one of the villages in Wonogiri District, Wonogiri Regency which is very strategic for the development of agro-industrial tourism. The fig plant is one of the main plants in Pokoh Kidul. Understanding and knowledge of harvest time, fig processing by Posdaya Lancar Barokah needs to be improved through counseling and processing practices. The activity method is carried out through several stages, namely counseling, processing practices and analysis of processed results. The results show that there is an increased understanding of partners in processing tea and fig syrup. This can be seen from the increase in phenolic syrup content from 0.3167% to 14.56% after counseling. The total sugar content increased from 14.42% to 27.10%. Processed tea with sunshine heating has greater antioxidant activity than heating with an oven which is 35.42%.

The aim of this study to determine the effect of NaOH concentration on cellulose extraction process from corn stalks to its yield and physical properties of cellulose. Method of study included: extraction of corn plant cellulose through processed of delignification, washed, blanched, dried and grinded of cellulose powder. The experiment used the extraction time for 60 minutes with the concentration of NaOH with 5 treatment level that was 10%, 15%, 20%, 25% and 30%. Each treatment was repeated three times and each was analyzed with two replications. The experimental unit obtained 3x5x2 = 30 units of experiment. Physical cellulose product analysis included measurement of yield, pH, Water Holding Capacity (WHC) and Oil Holding Capacity (OHC). The results showed that the use 10% NaOH concentration obtained yield of 32.41%; pH value of 8.33; water holding capacity (WHC) was 7.8 g/g; the oil holding capacity (OHC) was 8.33 g/g and water content was 7.96%Keywords: Blanching, cellulose, stalks of corn plants, extraction, Sodium HydroxideABSTRAKSelulosa merupakan salah satu senyawa polimer yang dapat disintesis dari bahan-bahan tanaman, termasuk limbah kegiatan pertanian antara lain batang singkong, jerami, tandan kosong kelapa sawit, tongkol jagung dan batang tanaman jagung. Tujuan penelitian ini adalah untuk mengetahui pengaruh konsentrasi NaOH dan lama waktu delignifikasi pada proses ekstraksi selulosa dari batang tanaman jagung. Metode ekstraksi selulosa diawali dengan proses penyiapan bahan batang tanaman jagung, proses delignifikasi, pencucian, blanching, pengeringan dan pembuatan serbuk selulosa. Rancangan percobaan yang digunakan yaitu rancangan acak lengkap dengan dua faktor perlakuan dan dua ulangan. Lama waktu (T) dengan 3 taraf perlakuan, yaitu: T1= 60 menit, T2= 90 menit dan T3= 120 menit serta konsentrasi NaOH (K) dengan 5 taraf perlakuan yaitu K1= 10%, K1= 15%, K2= 20%, K3= 25% dan K4= 30%. Masing-masing perlakuan diulang dua kali. Sehingga diperoleh unit percobaan 3x5x2 = 30 unit percobaan. Analisis produk selulosa secara fisik dan kimia meliputi analisis pengukuran rendemen, kadar air, pH, analisis Water Holding Capacity (WHC) dan Oil Holding Capacity (OHC). Penggunaan NaOH konsentrasi 10% dengan waktu blanching 60 menit dapat digunakan pada proses ekstraksi selulosa batang jagung yang menghasilkan rendemen tertinggi sebesar 32,41% nilai pH 8,33; WHC rata-rata 7,8 g/g; OHC rata-rata 8,33 g/g dan kadar air rata-rata 7,96%Kata kunci: Batang tanaman jagung, Blanching, Ekstraksi, NaOH, Selulosa.PENDAHULUANLimbah organik dari kegiatan pertanian memiliki kandungan

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