Free-volume hole size evaluated by positron annihilation lifetime spectroscopy in the amorphous part of poly ( ethylene a b s t r a c tChitosan is a linear copolymer composed of (1 / 4)elinked 2-acetamido-2-deoxy-b-D-glucan (GlcNAc) and 2-amino-2-deoxy-b-D-glucan (GlcN) units in varying proportions, having a high molecular weight and strong intra-and intermolecular hydrogen bondings. Sonication has become an alternative for degrading chitosan into low-molecular-weight chitosan (LMWC), chitosan oligomers and glucosamine. In this study, chitosan was treated with sonication at 40 C and 60 C for 30 min and 120 min with various acetic acid concentrations (0.2% v/ve1% v/v); the very-low-concentration acid solution functioned both as a solvent and catalyst. After sonication, the samples were tested for changes in molecular weight, water soluble proportion of chitosan (chitosan oligomers and glucosamine), degree of deacetylation, degree of crystallinity, and morphology. The soluble and insoluble product yields at low concentration (0.5% v/v) at 40 and 60 C were 33.66e39.37 % and 32.43e34.26%, respectively. The main product was 5-hydroxy methyl furfural with composition 92.16e99.43%. At high concentrations (1% v/v), the soluble product and insoluble yields were 43.72e49.74% and 43.1e50.26%, respectively. The main product was glucosamine with composition 77.75e93.16% of glucosamine. There were changes in the morphology and crystallinity of the degraded chitosan, but no change in the chemical structure. The crystallinity had a tendency to increase. The degree of deacetylation tended to decrease due to the glucosamine breakage.

The pigment in mulberry (Morus alba L.), anthocyanin, is a kind of natural pigment for food processing and has functional potential and commercial values. Some investigators have developed a method to obtain high extraction yields in a short time. High yields with Ultrasonic Assisted Extraction method using ultrasonic waves that affect the cell wall and causes the destruction of a thin layer and helps in releasing phenolic compounds that trapped in the cell wall. Microwave Assisted Extraction method uses the energy of microwave radiation to heat the solvent quickly and efficiently. This study concludes and gives an overview advantages of both methods were compared with conventional methods.

Minuman telah berkembang bearawal dari tanaman teh (Camellia s.) menjadi beraneka ragam buah-buahan, rempah-rempah, dan daun tanaman lain. Teh dari daun murbei (Morus a.) mengandung senyawa-senyawa yang sangat bermanfaat untuk kesehatan. Dalam penelitian ini metode pengeringan yang digunakan ada 3 macam yaitu dengan paparan sinar matahari, dengan bantuan oven, dan dengan bantuan oven microwave. Penelitian ini menggunakan oven microwave yang memiliki gelombang radiasi  untuk mempercepat waktu proses pengeringan. Daun murbei yang dijadikan teh, dikombinasikan dengan daun mint untuk mendapatkan aroma yang enak. Tujuan dari penelitian ini adalah untuk memanfaatkan daun murbei sebagai teh dengan tambahan daun mint sebagai aroma dengan variasi metode pengeringan. Hasil Analisa kadar antioksidan dengan metode pengeringan dijemur dan oven semakin menurun dengan lamanya pengeringan. Pengeringan dengan microwave menunjukkan tidak ada perubahan yang signifikan terhadap waktu yang singkat. Kadar air terendah didapatkan dengan metode pengeringan oven sebesar 0,25%.

Abstract Mulberry fruit is a fruit that contains anthocyanins as antioxidants. This anthocyanin content can be obtained by chemically extracting it. However, knowing the content of anthocyanin without direct extraction requires other methods or methods. This method can take advantage of digital image processing for feature extraction of digital images of mulberry fruit. In this research, introduction a mulberry fruit test was carried out with the correlation of information on anthocyanin content with the KNN classification method. The feature extraction used was the HSV color and the LBP texture, each of feature looked for the mean, standard deviation, skewness and kurtosis. The results of the KNN test showed K = 3 the accuracy for the HSV feature is 53.3%, the LBP feature is 13.3% and the combination of HSV and LBP is 66.7%. Keywords : HSV, LBP, KNN, Mulberry Fruit, anthocyanins  Abstrak Buah murbei merupakan buah yang mempunyai kandungan zat antosianin sebagai zat antioksidan. Kandungan antosianin ini bisa didapat dengan melakukan ekstrak secara kimiawi. Namun, lain halnya dalam mengetahui kandungan zat antosinain tanpa melakukan ekstraksi langsung membutuhkan cara atau metode lain. Metode tersbut dapat memanfaatkan digital image processing terhadap ekstraksi ciri citra digital buah murbei. Dalam penelitian ini dilakukan uji pengenalan buah murbei dengan korelasi informasi kandungan zat antosianin dengan metode klasifikasi KNN. Ektraksi ciri yang dimanfaatkan adalah warna HSV dan tekstur LBP yang mana masing-masing dicari nilai mean, standar deviasi, skewness dan kurtosis. Hasil pengujian KNN memperlihatkan K=3 akurasi untuk fitur HSV sebesar 53,3%, fitur LBP 13,3% dan kombinasi HSV dan LBP sebesar 66,7%. Kata kunci : HSV, LBP, KNN, Buah Murbei, Antosianin

Batik is one of Indonesian culture heritage that should be preserved.In almost every Indonesia region has batik. Not only batik Jogja or Solo whose name is s become incredibly global, other areas in Indonesia also has batik. Recently, ‘membatik’ community in Kelurahan Tlogomas do not have pattern and a special color which is feature of Malang city .Therefore, activities devotion to community aims to bring training motives and color batik to enrich batik pattern.With community members not more than 10 peoples, this work is hoped can be seeds entrepreneurship that produces advantage. Devotion to community’ team provide socialization, assistance equipment and materials, and created special account to help introduce and markets batik Tlogomas. This activity is also to keep cultural heritage through the improvement of the creativity and productivity membatik activities. Keywords : batik, tlogomas, pattern, color, malang