No abstract

The research about utilization of solid-liquid waste of tapioca flour industries as raw materials for creating biodegradable plastics, was carried out. The raw materials of biodegradable plastics obtained then leaded to polymerization process under themperature 80-90 0 C for about 5-10 minutes. The created biopolymer was molded on a polyethilene cast then kept into oven under themperature 40-50 0 C for about 2-3 days. The dry biodegradable plastic film got out for room themperature conditioning for about 2 days then it was disengaged from the polyetilene cast and ready for biodegradable test, delutable and mechanical properties. The yield show that produced plastic films were extreemly biodegradable for 1-2 weeks lifetimes in the land and delutable for 1 week lifetimes in the water. Besides, They had characteristic mechanical properties like strength 3.924 Pa for plastic film made of cassava's bark, pulp and cassava's bark extract. Elongation 13.966 % for plastic film made of cassava's bark, 9.217 % for plastic film made of cassava's pulp and 11.208 % for plastic film made of cassava's bark extract. As the comparative test, plastic film made of polyetilene had strength 10.464 Pa and elongation 4.583.

Penggunaan katalis homogen dan heterogen pada proses hidrolisis pati umbi singkong karet menjadi glukosa The use of homogeneous and heterogeneous catalysts in hydrolysis process of rubber cassava starch into glucose

Sweet star fruit (Carambola averrhoa L.) is one type of fruit plants that is widespread in Indonesia. Sweet star fruit contained high concentration of vitamin A and vitamin C. Utilization of sweet star fruit as nutraceuticals products that are rich in vitamin A and C are still relatively rare. Demands of people who want to get an interesting kind of preparation and easy to use push of this study which aims to produce gummy candies. Preparations of gummy candies was made in 5 formulations based on a combination of gummy base (mannitol and corn syrup) with a ratio of 50%: 50%, 40%: 60%, 25%: 75%, 60%: 40%, 75%: 25%. Making sweet star fruit juice using freeze drying method then organoleptic test was conducted on the sweet star fruit juice. Testing physical properties of gummy candies include organoleptic test, weight uniformity test, and preference level (hedonict test) by the respondent and then the test results were compared with the requirements in the literature. Formula 3 with gummy base containing ratio of mannitol:corn syrup (25%: 75%) is the best formula that is compared with other formula, with a coefficient of variation for weight uniformity test was 2.09%.

Passion fruit (Passiflora edulis) is one kind of plant that is commonly grown by our society. In the yellow passion fruit (Passiflora edulis var. Flavicarpa) contained vitamin C and vitamin A which is very high. The usage of passion fruit juice as nutraceuticals products that are rich in vitamins C and A is still relatively rare. Demands of people who want to get an interesting kind of preparation and easy to use push of this study which aims to produce gummy candies. Gummy candies preparations were made using a base of corn syrup, a sweetener mannitol with sucrose content variation of 4.49%, 8.98%, 13.47%, 17.96% and 22.45%. Manufacture of yellow passion fruit juice using freeze drying method is performed on the resulting fruit juice. Organoleptic test was conducted after the yellow passion fruit juice formed. Testing the physical properties of the preparations which have become gummy candies include organoleptic testing, weights uniformity test and the level of preference test (hedonict test) by the respondents to the color, taste, smell and shape, then the results were compared with the requirements in the literature and the results of statistical analysis using one way anova. Formula 3 that was containing sucrose 13.47% is the best formula compared with other formula, a coefficient of variation for weight uniformity test was 2.91%. While for organoleptic test and hedonict test for the color, flavor, smell and shape of the formula 4 by respondents indicated that the sucrose content of 17.96% has the best look and feel to become the most preferred formula by respondents.