USE OF MEMBRANE EMULSION SPAN 80 AND TOPO IN URANIUM EXTRACTION AND STRIPPING.Membrane emulsion span 80 and TOPO used in uranium extraction and stripping has been done. The extraction was carried outby emulsion membrane H 3 PO 4 in TOPO-Kerosene. The feed or external aqueous phase was uranium in HNO 3 . The emulgator span-80 was used to obtain a stable emulsion membrane system. The influence factors were percentage of TOPOKerosene, time extraction, molarity of external aqueous phase and molarity of internal aqueous. After the emulsion membrane was formed, the extractionand stripping process was performed. The ratio volume feed : volume membrane phase equal to 1 : 1 and volume of 5 % TOPOKerosene : Volume 3 M H 3 PO 4 equal 1 : 1 were used. The relative good yield were obtained at concentration of TOPO in Kerosene and 3 M H 3 PO 4 was 5 %, molarity of internal aqueous phase equal to 1 M, molarity of external aqueous phase 3 M H 3 PO 4 and time extraction equalto 10 minutes with the speed of emulsification was 8000 rpm. At this condition the extraction efficiency of uranium obtained was 97.8 %, the stripping efficiency 52.56 %, and the total efficiency was 53.80 %.Keywords: membrane emulsion, extraction, stripping, span 80, kerosene, uranium. Kata Kunci : membran emulsi, ekstraksi, stripping, span 80, kerosen, uranium.

Indonesia is a country that has a high level of biscuit consumption. This is supported by many local food commodities. Therefore, many food products have emerged that use local food ingredients, such as bread, biscuits and cakes. One effort that can be made to enrich the nutritional content of biscuits is to add soybean flour which is rich in protein and flour of red dragon fruit peel which is rich in dietary fiber. The purpose of this study was to determine the effect of the ratio of wheat flour, soybean flour and red dragon fruit peel flour to chemical and organoleptic quality of biscuits. This research used a simple randomized block design with ratio of wheat flour, soybean flour, and red dragon fruit peel flour consisting of 10 levels: P0 (100%:0%:0%), P1 (80%:10%:10%), P2 (70%:20%:10%), P3 (60%:30%:10%), P4 (75%:10%:15%), P5 (65%:20%:15%), P6 (55%:30%:15%), P7 (70%:10%:20%), P8 (60%:20%:20%), P9 (50%:30%:20%). Each level is repeated 2 times. The parameters being observed were level of protein, fat, crude fiber, water, ash, and organoleptics (aroma, taste and texture). The results showed that the proportion of wheat flour, soybean flour and red dragon fruit peel flour had a very significant effect on level of water, protein, crude fiber, and organoleptic (taste, aroma, and texture). Treatment of biscuits with proportion of wheat flour 60%: 30% soybean flour: 10% red dragon fruit peel flour was the best treatment with level of water 6,58%, ash 0,76%, fat 27,95%, protein 9,74%, crude fiber 6,10%, organoleptic of taste 4,65 (delicious), aroma (rather tasty), and texture (rather not hard)

Cooking oil is one of the basic human needs. Improving the quality of bulk cooking oil is necessary because it is related to economic reason. The bulk cooking oil have a lower price than brand package oil, of course. Based on these reasons, research is needed on the use of antioxidants to improve the quality of bulk cooking oil. This study aims to identify the phytochemicals of bay leaves extract through TOF profiling, analysis of iodine number and acid number of bay leaves extract against bulk cooking oil. TOF profiling was carried out to see whether bay leaves had chemical compounds that supported antioxidant activity which had an impact on the inhibition of fat oxidation. The research consisted of 4 stages: 1) extraction and fractionation of bay leaves, 2) TOF profiling of bay leaves extract, 3) application of bay leaves extract to bulk cooking oil, 4) analysis of iodine and acid numbers. Profiling TOF of the bay leaves extract showed 3 peaks : C6H13NO5 (cyclohexanol, galactose, and fructose derivatives), C11H14O5 (pyran and furan), andC11H19NO3 (morpholine derivate). According to SNI, the acid value maximum 0.6 mg KOH/g. Iodine value minimum is 45 g I2/ 100 mL (SNI 3741 : 2013). Based of this data standart, this study recommended use bay leaves extract in concentration 0.80%. The addition of bay leaves extract as much as 0.80% showed an iodine number of 48.2 g I2/100 mL and an acid number of 0.34 mg KOH/g where the positive control TBHQ showed an iodine number of 48.7 g I2/100 mL and an acid number of 0.19 mg KOH/g.