Natural Dyes Extraction from Ulin Wood (Eusideroxylon zwageri), Secang Wood (Caesalpinia sp ) and Noni Wood (Morinda citrifolia ) for SasiranganNatural dyes have a beautiful and distinctive color that hard to imitate with synthetic colors. Natural dyes have been recommended as a dyes that safe for the environment and human health. It contains natural components that relatively low pollution load, easily biodegradable and non-toxic. The aim of this research is to identify the adsorption of natural dyes from ulin wood (Eusideroxylon zwageri), secang wood (Caesalpinia sappan) and mengkudu wood (Morinda citrifolia) to cotton and satin material by extrac and soaking processes. The results of organoleptic test showed that people prefers dyed satin than dyed cotton because the dyed colour in satin is brighter than in. The adsorption of dye in satin ranges from 1.81% to 5.68%, while in cotton ranges from 1.35% to 1.93%. The results showed that fabric with smaller size of fiber/yarn will have a higher colour adsorbtion rate because the dyes are easier to adsorb.Keywords: extraction, natural dyes, fabric, sasirangan

Durian (Durio zibethinus) and cempedak (Artocarpus integer) peels waste are not used by the society. The research aim is to extract pectin from durian and cempedak peels and to formulate the pectin into edible films for food packaging. The research stages were first pre-treatment of durian and cempedak peels, pectin extraction, pectin drying, and  pectin application as edible films with concentration of 0%, 5%, and 15%. Based on this research it was concluded that pectin can be extracted from durian and cempedak peels with yield result of 27.97 % and 55.58 %, respectively. Edible film obtained has  similar characteristics between raw materials cempedak and durian peels. The higher concentration of cempedak peel  pectin increased the thickness, but decreased the tensile strength and elongation at a concentration of 15%. While in edible films from durian peel pectin, the higher concentration of pectin decreased the thickness of edible film on pectin concentration of 15%, lowered tensile strength and raised the edible film elongation.Keywords: waste, durian, cempedak, pectin extraction, edible film

To reduce dependence on wheat flour, it is necessary to find substitutes for flour from local food. As local food, bamboo shoots (betung) and swamp tubers (alabio and nagara) have the potential to be processed into flour even though they have relatively low characteristics. To improve the flour characteristics, it can be made by modifying the flour biologically. The purpose of this study was to investigate modified fibre-rich flour derived from bamboo shoot and swamp tuber through fermentation and to formulate the flours as functional food. This modification was preferred because it did not need chemical agents that may be harmful for environmental. The modified flour was prepared by both spontaneously and non-spontaneously fermentation, using mocaf starter. Alabio tuber (Dioscorea alata L.), nagara tuber (Ipomoea batatas L.), bamboo shoots betung (Dendrocalamus asper) were fermented for 24, 48, and 72 hours. After fermentation, the modified flours were formulated based on a certain combination to meet the nutritional adequacy rate. The best results of alabio, nagara and betung flour were 72 hours spontaneous fermentation, 48 hours spontaneous fermentation, and 72 hours starter fermentation, respectively. The best-modified flour formulation was obtained in the combination of nagara tuber flour: bamboo shoots in 90:10.

Dry wood termites attack is one of the problems that cause huge losses in timber construction. One way to solve this problem is by preserving wood, with synthetic chemicals or natural ingredients. The purpose of this preliminary research was to determine the effect of ironwood powder extract as a natural wood preservative. Preservation methods conducted were cold immersion at normal temperature (± 25°C) and hot immersion at 80°C. Variations in the concentration are 5%, 10%, 15%, and 20%. Variation of immersion time are 1, 2, and 3 days for the cold immersion and 0.5; 1; 2; 3 hours for the hot immersion. Results show that mortality data and the degree of attack of dry wood termites. The results showed that the mortality of the dry wood termites increased 4−6%. However, no difference was found on the degree of attacks between preserved and control wood.

Bakso merupakan olahan pangan daging yang banyak disukai berbagai kalangan masyarakat karena rasa dan teksturnya yang kenyal. Umumnya adonan bakso diberi bahan tambahan pangan pengenyal berupa Sodium Tripolifosfat (STPP). Sementara itu, ada glukomannan yang merupakan salah satu hidrogel yang memiliki kemampuan menyerap air hingga lebih dari seratus kali beratnya yang banyak terkandung pada umbi porang. Tulisan ini bertujuan untuk mengetahui pemanfaatan dan pengolahan tepung glukomanan umbi porang untuk produk olahan bakso sehingga berpotensi menggantikan pengenyal sintetis komersial seperti STTP. Metode isolasi glukomannan menggunakan metode kering dan metode basah yang diproses menjadi tepung glukomannan untuk membuat produk olahan bakso. Hasil pengukuran kualitas tepung dan produk bakso kemudian dianalisis secara deskriptif dengan membandingkan berdasarkan SNI serta literatur dan hasil penelitian sebelumnya. Hasil penelitian menunjukkan bahwa teknologi pemurnian glukomanan menggunakan metode basah lebih berhasil dibandingkan metode kering. Kadar glukomanan yang diperoleh berkisar antara 56,02 -57,17% dengan viskositas yang relatif lebih tinggi dibandingkan dengan glukomanan komersial yaitu antara 2.760 -2.800 cP tetapi solubilitas glukomanan relatif kecil dibanding dengan komersial yaitu antara 7,5 -12,125%. Hasil pembuatan bakso menunjukkan bahwa tepung glukomanan umbi porang dapat digunakan sebagai pengganti bahan kimia STPP untuk mengenyalkan produk bakso olahan. Hasil pengujian tepung glukomanan dan bakso secara keseluruhan telah memenuhi standar SNI tepung terigu dan SNI bakso Kata Kunci : Bakso, produk pangan, tepung glukomannan, umbi porang