Limbah hasil pertanian merupakan sumber serat yang sangat besar. Limbah hasil pertanian banyak terdapat di Provinsi Lampung antara lain adalah jerami padi dan jagung. Pemanfaatan limbah pertanian merupakan salah satu solusi untuk mendapatkan material penghasil selulosa. Nanoselulosa merupakan salah satu pemanfaatan dari selulosa yang sangat bermanfaat bagi kehidupan. Nanoselulosa dapat dibagi menjadi 3 tipe utama yaitu selulosa nanokristal, selulosa nanofibril, dan nanoselulosa bakterial. Nanoselulosa memiliki diameter 1-100 nm dan panjang 500-2000 nm. Beberapa teknik dikembangkan untuk mengekstrak nanoselulosa dari selulosa diantaranya hidrolisis asam, hidrolisis enzimatis, dan proses mekanis. Adapun penggunaan masing-masing metode ekstraksi dimungkinkan menghasilkan tipe dan properti nanoselulosa yang berbeda. Penelitian ini bertujuan untuk melakukan sintesis nanoselulosa dari limbah hasil pertanian dengan berbagai konsentrasi asam untuk menghasilkan selulosa dengan ukuran nano terbaik berkisar antara 1 – 100 nm. Variasi konsentrasi H2SO4 yang digunakan yaitu 45%, 55%, dan 65%. Dari penelitian ini menghasilkan serbuk selulosa dengan ukuran nano yang bervariasi. Ukuran nanoselulosa yang dihasilkan berkisar antara 356,5 nm – 764,2 nm untuk limbah jerami padi, dan 422,6 nm – 634,0 nm untuk limbah kulit jagung

Paper consumption in Indonesia in 2003 reached 5.31 million tons, in 2004 the need for paper consumption reached 5.40 million tons. Meanwhile, in 2005, paper consumption reached 5.61 million tons and in 2009 it reached 7.50 million tons, and this figure continues to increase by 3% - 4% every year. The increase in consumption and the paper industry in Indonesia will be accompanied by an increase in the need for the main raw material for pulp and paper, namely wood so that environmental damage will occur. Alternative materials other than wood which contain cellulose and can be used for pulp and paper manufacture are Empty Palm Fruit Bunches (EFB) and coconut fiber. Mixed fiber paper or often called composite paper, is paper made from a mixture of two or more kinds of paper pulp with other materials. Composite paper can be made using the pulp of EFB mixed with coconut fiber using a banana peel binder. This study aims to determine the mixture of EFB pulp, coconut coir pulp, and banana peel binder so that it can be obtained mixed fiber paper with tear resistance and tensile strength which is most suitable to be applied as an alternative to packaging paper. Based on the pulp produced from research that has been carried out, the cellulose content ranged from 46,4316% until 48,4993%, and hemicellulose ranged between 18,2699% until 20,7593%. With a high cellulose content, samples of EFB raw materials and coconut fiber can be used as raw materials for making paper.

Postharvest treatment of coffee, including processing coffee cherry into a green bean, highly influenced the coffee’s final flavor. In general, two types of coffee cherry processing have existed: dry (unwashed) and wet (washed) processing. This research aims to evaluate a possible application of UV spectroscopy and PLS-DA for the discrimination of dry and wet processing Lampung robusta coffee. A total of 50 samples were used as samples. All samples were roasted, ground, and sieved with mesh 50. An aqueous sample was prepared by using a water-based extraction procedure. The spectral data were measured in transmittance mode using a benchtop UV-visible spectrometer from 190 nm to 400 nm. The PCA and PLS-DA were used to discriminate between dry and wet processing coffee samples. PLS-DA models were developed based on UV spectroscopic data in the selected window from 220 nm to 350 nm for original and preprocessed spectra. The PLS-DA models were able to classify samples according to different bean processing methods with an acceptable result. This application could help identify and develop a certification of Lampung robusta coffee according to their bean processing method.

Codot coffee from Tanggamus, Lampung is one of Indonesian specialty coffee with a very limited production. In this research, an authentication study for the Codot ground roasted coffee was conducted using UV-vis spectroscopy and chemometrics. A total of 330 samples of pure and adulterated Codot coffee was prepared. The adulterated Codot coffee samples were intentionally created by adding a regular coffee (non-Codot coffee) into pure Codot coffee samples with three levels of adulterations: low (10-20%), medium (30-40%), and high level (50-60%). All samples were 0,29 mm in particle size. The extraction procedure was performed with hot distilled water (98°C). The spectral data of coffee samples were acquired using a benchtop UV-visible spectrometer in the range of 190-1100 nm using a transmittance mode. The result showed that the pure and adulterated samples could be discriminated along PC1 and PC2 axis. The classification model was developed using LDA with 90,91% of accuracy could be obtained. The LDA model was used to classify the new samples and resulted in a sensitivity (SEN) of 100%, specificity (SPEC) of 76,67%, precision (PREC) of 78,13%, and accuracy (ACC) of 87,27% could be obtained. Using PLS regression, a PLS model was developed to quantify the percentages of Codot coffee adulteration and resulted in high of coefficient of determination both in calibration and validation (R2kal = 0,99 and R2val = 0,98). These results showed that UV-vis spectroscopy and chemometrics are suitable for authentication of Codot specialty coffee with RMSEP = 2,68% and RPD in prediction of 6,49.   Keywords: authentication, LDA, PCA, PLS regression, UV-vis spectroscopy

Flakes atau sereal merupakan makanan sarapan yang banyak digemari masyarakat, karena flakes mudah untuk digunakan. Flakes umumnya dibuat dari bahan baku yang berasal dari golongan serealia dan umbi-umbian, seperti tepung terigu dan tapioka yang merupakan sumber karbohidrat dengan gula, garam dan air (Marsetio, 2006). Inovasi telah dilakukan dalam pengolahan flakes untuk meningkatkan nilai nutrisi dari flakes tersebut.  Tujuan dari penelitian ini adalah menentukan formulasi tepung pisang dan labu kuning yang optimal terhadap tekstur flakes berdasarkan tingkat kesukaan konsumen. Penelitian ini akan dilakukan dengan tiga ulangan dan terdiri dari perbandingan tepung pisang dan tepung labu kuning, yaitu: P1 = tepung pisang 70% : tepung labu kuning 0% : tepung terigu 30 %; P2 = tepung pisang 60% : tepung labu kuning 10% : tepung terigu 30%; P3 = tepung pisang 50% : tepung labu kuning 20% : tepung terigu 30%; P4 = tepung pisang 40% : tepung labu kuning 30% : tepung terigu 30%; P5 = tepung pisang 30% : tepung labu kuning 40%. : tepung terigu 30%. Dari hasil pengamatan dan pembahasan dapat disimpulkan bahwa formulasi tepung pisang dan tepung labu kuning dalam pembuatan flakes yang paling disukai oleh konsumen adalah dengan perbandingan tepung pisang 60%, tepung labu kuning 10% dan tepung terigu 30%.