39 research outputs found
Pengembangan Nanofiber Selulosa Asetat dari Selulosa Tandan Kosong Kelapa Sawit untuk Pembuatan Bioplastik
No full textTujuan penelitian ini adalah (1) untuk menghasilkan selulosa dengan metode pulping dan karakterisasi selulosa yang dihasilkan, (2) untuk memproduksi selulosa asetat melalui perlakuan variasi waktu asetilasi sehingga menghasilkan kadar asetil yang sesuai untuk pembuatan bioplastik, (3) untuk memperoleh serat berukuran nanometer dengan metode electrospinning melalui perlakuan variasi konsentrasi larutan selulosa asetat dan jarak spinneret-kolektor, dan (4) menghasilkan bioplastik dengan sifat fisik dan mekanik terbaik dengan metode solution casting dari nanofiber selulosa asetat dan pemlastis dietilen glikol (DEG). Penelitian dilakukan dalam beberapa tahap, yaitu ekstraksi selulosa dari tandan kosong kelapa sawit, sintesis selulosa asetat, sintesis nanofiber selulosa asetat menggunakan metode electrospinning, dan produksi bioplastik. Sintesis selulosa asetat dilakukan melalui proses asetilasi asetat anhidrid dengan perlakuan variasi waktu asetilasi (15, 30, 45, dan 60 menit). Sintesis nanofiber selulosa asetat dilakukan menggunakan metode electrospinning dengan perlakuan konsentrasi selulosa asetat (5, 10, dan 15%) dan jarak spinneret-kolektor (6, 8, dan 10 cm). Produksi bioplastik dilakukan menggunakan metode solution casting dengan perlakuan ukuran serat selulosa asetat (mikrofiber dan nanofiber) dan penambahan pemlatis DEG (0, 10, 20, dan 30%). Tahap awal pada penelitian ini dilakukan ekstraksi selulosa tandan kosong kelapa sawit dan sintesis selulosa asetat. Selulosa tandan kosong kelapa sawit yang dihasilkan memiliki kadar α-selulosa 94.8% dan kadar air 4.8%. Sintesis selulosa asetat menghasilkan selulosa asetat terbaik sesuai SNI pada waktu asetilasi selama 30 menit dengan kadar asetil 40.108%, kadar air 4.528%, dan rendemen 156.202%. Sintesis nanofiber menggunakan electrospinning menghasilkan diameter nanofiber terkecil sebesar 134 nm pada konsentrasi larutan 10% dan jarak spinneret-kolektor 8 cm. Pada tahap terakhir, pembuatan bioplastik dengan metode solution casting menghasilkan bioplastik dengan sifat mekanik terbaik pada bioplastik nanofiber selulosa asetat dengan konsentrasi pemlastis 10%, yaitu kuat tarik 18.56 MPa, elongasi 3.953%, nilai modulus elastisitas 0.676 GPa, penyerapan air 16.772%, dan densitas 1.045 gcm-1. Bioplastik dari nanofiber memiliki kekuatan mekanik lebih baik daripada bioplastik mikrofiber selulosa asetat
Antimicrobial packaging design : Exploring the potential of allyl isothiocyanate release from mustard seeds
No full textFood spoilage is a major challenge in extending the food shelf life and for the consumer to consume fresh and nutritious product demands. Antimicrobial packaging system is designed to inhibit the spoilage bacteria growing in food products. Allyl isothiocyanate (AITC) is acknowledged as a volatile and strong antimicrobial compound that can inhibit the growth of a variety of microorganisms in food products. Mustard seeds containing a high content of sinigrin, which is the precursor of AITC, can be used as an antimicrobial carrier in antimicrobial packaging. This thesis aimed to explore the potential of allyl isothiocyanate release from mustard seeds to design an antimicrobial packaging. The factors influencing the released AITC concentration and its efficacy on microbial growth in a packaging system were investigated. The AITC concentrations were measured in each phase of the packaging system (antimicrobial source, headspace and (model) food). Mass transfer and reactions occurring inside the package were described by a kinetic model containing a set of combined mathematical equations to understand the mechanism of formation, release, absorption, and degradation of AITC. The antimicrobial effects of AITC on the growth of spoilage bacteria in a food medium and/or real food were analyzed to understand the effectiveness of the antimicrobial package in microbial inhibition and the extension of the shelf life of foodsResults show lower fat content in ground mustard seeds and thinner thickness of mustard-incorporating film release higher AITC into packaging headspace. AITC in the seeds, packaging polymer, headspace volume and food components influenced the partitioning rate of AITC into the foods. An increase in the protein content of the food caused a slower AITC penetration into the food matrix, but the complex between proteins and AITC stabilized AITC in the food matrix. Furthermore, a higher temperature resulted in faster AITC absorption by the food matrix and faster degradation in the packaging system. Higher concentration and better stability of AITC in the headspace inhibit the spoilage bacteria in medium and foods in a prolonged time without influencing food sensory attributes. Multiresponse kinetic modelling has been established to describe the mechanism of mass transfer and reaction of AITC in the packaging system.The design of antimicrobial packaging using in-situ formation to control the release of antimicrobial compounds into the headspace gives new opportunities to effectively inhibit microbial growth and prolong shelf life. The study gives an insight into a natural antimicrobial source as sustainable and low-cost concepts to be applied in the food packaging system. The system that effectively inhibits the spoilage bacteria can reduce global food waste and fulfil consumer demands on fresh foods. 
Nilai-nilai pndidikan akhlak perspektif K.H. Hasyim Asy'ari dalam kitab Adabul 'Alim Wal Muta'allim relevansinya dengan Pendidikan Islam kontemporer
No full textINDONESIA:
Berkaca pada kondisi pendidikan akhlak saat ini di Indonesia dari berita tayangan televisi dan media social, terjadi kemerosotan akhlak para murid yang kurang sopan dengan guru serta etika yang tidak mencerminkan sebagai seorang yang berpendidikan. Penanaman akhlak terhadap peserta didik memang harus dikedepankan karena memang hal itu sangat penting sekali untuk diterapkan. Oleh karena itu, perlu adanya kajian lebih mendalam tentang nilai-nilai pendidikan akhlak yang akan memberikan sumbangan terhadpa pemikiran tersebut. Jika meninjau lagi kitab Adabul ‘Alim wal Muta’allim karya dari K.H. Hasyim Asy’ari, maka terdapat risalah mengenai pendidikan yang memuat pendidikan akhlak khususnya nilai-nilai pendidikan akhlak yang harus dimiliki oleh pendidik maupun peserta didik. Berangkat dari permasalahan diatas, maka penelitian ini menjadi urgen untuk dilakukan.
Adapun fokus penelitian ini adalah: Pertama, Bagaimana Nilai-nilai Pendidikan Akhlak yang Terkandung dalam Kitab Adabul ‘Alim wal Muta’allim?, Dua, Bagaimana Relevansinya Nilai-nilai Pendidikan Akhlak Perspektif K.H. Hasyim Asy’ari dalam Kitab Adabul ‘Alim wal Muta’allim dengan Pendidikan Islam Kontemporer?
Jenis penelitian ini adalah studi kepustakaan (library reseach). Sumber dan data primer berasal dari kitab Adabul ‘Alim wal Muta’allim dan sumber data sekunder berasl dari publikasi ilmiah berupa bebrapa buku-buku, artikel, jurnal dan hasil penelitian lain yang berkaitan dengan nilai-nilai pendidikan akhlak dan pendidikan Islam kontemporer. Hasil dari penelitian ini, Pertama, nilai-nilai pendidikan akhlak dalam kitab Adabul alim wal muta’allim yang terdiri dari 8 bab Dari 8 bab tersebut dapat diklasifikasikan menjadi 3 bagian yang terpenting, yaitu signifikasi pendidikan, tanggung jawab dan tugas murid, serta tanggung jawab dan tugas guru. Dua, Relevansinya dengan pendidikan Islam kontemporer, Relevansinya dengan pendidikan Islam kontemporer menurut penulis sangat relavan dengan meliat pendidikan sat ini yang mengalami kemerosotan mengenai akhlak, karena hanya berfokus pada kecerdasan dan intelektualnya tanpa diimbangi dengan nilai-nilai akhlak yang mulia.
ENGLISH:
Reflecting on the current conditions of sexual education in Indonesia from the news of television and social media, there has been a deterioration of the students who are less polite with teachers and ethics that do not reflect as an educated person. The cultivation of students must be forward because it is very important to apply. Therefore, there needs to be a deeper study of the values of moral education that will contribute to the thought. If we review the book Adabul 'Alim wal muta'allim Karya from the Hasyim Ash'ari, then there is a treatise on education that contains the education of morality, especially the values of moral education that must be possessed by educators and students. Departing from the above problem, this research becomes urgent to be done.
As for the focus of this research is: First, How are the values of moral education contained in The Book Adabul 'Alim wal Muta'allim?, two, how is the relevance of the educational values of the perspective of the school In The Book of Adabul 'Alim wal Muta'allim with contemporary Islamic education?
This type of study is library reseach. Primary sources and data are derived from the book Adabul 'Alim wal muta'allim and the secondary data sources from scientific publications in the form of books, articles, journals and other research results related to the values of sexual education and contemporary Islamic education. The result of this study, first, the values of moral education in The Book Adabul Alim wal Muta'allim consisting of 8 chapters of 8 chapters can be classified into 3 important parts, namely the significance of education, responsibilities and students ' duties, and responsibilities and duties of teachers. Two, Its relevance to contemporary Islamic education, its relevance to contemporary Islamic education by the author is very relevant with the education of this sat that has suffered deterioration of morality, because it focuses only on his intellect and intellectual without being balanced with noble sexual values.
ARABIC:
وبالنظر إلى الظروف الراهنة للتربية الجنسية في إندونيسيا من أخبار التلفزيون ووسائط التواصل الاجتماعي، حدث تدهور في الطلاب الأقل تهذيبا مع المعلمين والأخلاق التي لا تعكس كشخص متعلم. يجب أن تكون زراعة الطلاب إلى الأمام لأنه من المهم جدا ً التقديم. لذلك، يجب أن تكون هناك دراسة أعمق لقيم التربية الأخلاقية التي من شأنها أن تسهم في الفكر. إذا راجعت كتاب "أبول العليم والمعتصم كاريا" من "حسيم الأشعري"، فهناك رسالة حول التعليم تحتوي على تعليم الأخلاق، وخاصة قيم التربية الأخلاقية التي يجب أن يمتلكها المربون والمتعلمين. وبالخروج عن المشكلة المذكورة أعلاه، يصبح هذا البحث أمرا ملحا يتعين القيام به.
يركز هذا البحث على: أولا، كيف ترد قيم التربية الأخلاقية في كتاب اداب العالم و المتعلم؟ اثنان، كيف ترتبط قيم منظور التربية الأخلاقية منظور ك. هاشم الأشعري في كتاب اداب العالم و المتعلم مع التربية الإسلامية المعاصرة؟
هذا البجث من البجث المكتبي، المصادر والبيانات الأولية مستمدة من كتاب "العدل العليم والمعتليم" ومصادر البيانات الثانوية من المنشورات العلمية في شكل كتب ومقالات ومجلات ونتائج بحثية أخرى تتعلق بقيم التربية الجنسية والتربية الإسلامية المعاصرة. نتيجة هذه الدراسة، أولاً، قيم التربية الأخلاقية في كتاب أدبول عليم ومطليم المكون من ٨ فصول من ٨ فصول يمكن تصنيفها إلى 3 أجزاء مهمة، وهي أهمية التعليم والمسؤوليات وواجبات الطلاب، ومسؤوليات وواجبات المعلمين. الثاني، صلته بالتربية الإسلامية المعاصرة، صلته بالتربية الإسلامية المعاصرة بحسب المؤلف، له صلة وثيقة بتعليم هذه الجلست التي عانت من تدهور الأخلاق، لأنها تركز فقط على فكره ومثقفه دون أن تكون متوازنة مع القيم الجنسية النبيلة
Analisis Pengaruh Kualitas Produk dan Dinamika Perilaku Konsumen terhadap Keputusan Pembelian Bawang Merah Goreng
No full textKualitas produk bawang merah goreng merupakan salah satu faktor penentu dalam keputusan pembelian. Produk yang dibuat sesuai dengan keinginan konsumen akan memunculkan sikap positif terhadap atribut bawang merah goreng dan menyebabkan derajat kepentingan atribut berbeda dengan atribut lainnya. Penelitian ini bertujuan untuk menganalisis faktor-faktor yang mempengaruhi perilaku konsumen serta menggambarkan persepsi konsumen terhadap produk bawang merah goreng di Kecamatan Banggae Timur dan Kecamatan Wonomulyo. Jenis penelitian ini adalah deskriptif kuantitatif. Sampel diambil masing – masing sebanyak 30 responden setiap lokasi dengan menggunakan teknik pengambilan sampel accidental sampling. Metode analisis yang digunakan adalah analisis regresi linear berganda dan analisis statistik deskriptif. Hasil penelitian mengungkapkan bahwa faktor kualitas produk berpengaruh secara positif dan signifikan terhadap keputusan pembelian produk bawang merah goreng di Kabupaten Majene, sedangkan faktor-faktor lain memiliki pengaruh negatif atau positif namun tidak signifikan.Kualitas produk bawang merah goreng merupakan salah satu faktor penentu dalam keputusan pembelian. Produk yang dibuat sesuai dengan keinginan konsumen akan memunculkan sikap positif terhadap atribut bawang merah goreng dan menyebabkan derajat kepentingan atribut berbeda dengan atribut lainnya. Penelitian ini bertujuan untuk menganalisis faktor-faktor yang mempengaruhi perilaku konsumen serta menggambarkan persepsi konsumen terhadap produk bawang merah goreng di Kecamatan Banggae Timur dan Kecamatan Wonomulyo. Jenis penelitian ini adalah deskriptif kuantitatif. Sampel diambil masing – masing sebanyak 30 responden setiap lokasi dengan menggunakan teknik pengambilan sampel accidental sampling. Metode analisis yang digunakan adalah analisis regresi linear berganda dan analisis statistik deskriptif. Hasil penelitian mengungkapkan bahwa faktor kualitas produk berpengaruh secara positif dan signifikan terhadap keputusan pembelian produk bawang merah goreng di Kabupaten Majene, sedangkan faktor-faktor lain memiliki pengaruh negatif atau positif namun tidak signifikan.
Product quality of fried shallots is one of the determining factors in purchasing decisions. Products made according to the wishes of consumers will bring up a positive attitude towards the attributes of fried shallots and cause the degree of importance of the attribute to be different from other attributes. This study aims to analyze the factors that influence consumer behavior and describe consumer perceptions of fried shallots in Banggae Timur and Wonomulyo Districts. This research refers to descriptive quantitative. Samples were taken as many as 30 respondents each location using accidental sampling technique. The analytical method used is multiple linear regression analysis and descriptive statistical analysis. The results of the study revealed that the product quality factor had a positive effect and significant influence on purchasing decisions of fried shallot product in Majene Distric, while other factors have negative or positive influence but are not significant
Synthesis of Nanofiber from Oil Palm Empty Fruit Bunches Cellulose Acetate for Bioplastics Production
No full textThe purposes of this research were to obtain nanometer-sized fiber with electrospinning method and to produce bioplastics with addition of diethylen glicol (DEG) plasticizer. This research was conducted through several stages, namely extraction of cellulose, synthesis of cellulose acetate, sythesis of nanofibers and production of bioplastics. In the production of nanofibers cellulose acetate, electrospinning method were used with concentrations of cellulose acetate (5, 10, and 15 %) and spinneret-collector distances (6, 8, and 10 cm) treatments. In the production of bioplastics, solution casting method was used with micro and nano fiber-sized cellulose acetate and addition of DEG plasticizer (0, 10, 20, and 30 %) treatments. The results of this research showed that the lowest nanofiber diameter of 134 nm was obtained on the cellulose acetate concentration of 10% and spinneret-collector distance of 8 cm. The best mechanical characteristic was obtained on bioplastic of nanofiber celulose acetate and the addition of plasticizer at the concentration of 10%. Its mechanical characteristics were tensile strength of 3.953 MPa and elongation of 18.56%. Keywords: nano fiber, cellulose acetate, oil palm empty fruit bunches cellulose, electrospinning, bioplastics
Production of Cellulose Acetate from Oil Palm Empty Fruit Bunches Cellulose
No full textCellulose acetate was produced from acetylation process oil palm empty fruit bunches cellulose which underutilized. To obtained cellulose acetate qualified was needed cellulose with high purity level which was produced through several stages are pre-hydrolysis, delignification, pulping and bleaching. The purpose of this research was to making cellulose acetate and determining the exact acetylation time from oil palm empty fruit bunches cellulose. The research was conducted several stages are cellulose extraction, cellulose acetate production with acetylation process and characterization of acetate cellulose. The production process of cellulose acetate was done with acetylation time are 15, 30, 45 and 60 minutes. The results were obtained cellulose acetate by water content range from 4.332 to 4,468%, the highest yield for 45 minutes was 189.699% and the best acetyl content for 30 minutes was 40.108%. FTIR analysis was showing carbonyl group at 1759 cm-1 and C-O group at 1234 cm-1 region. Morphology of cellulose acetate obtained was shaped cylindrical fibers and had perforated layer. Keywords: Oil Palm Empty Fruit Bunches, Cellulose Acetate, Acetylatio
Multiresponse kinetic modelling of the formation, release, and degradation of allyl isothiocyanate from ground mustard seeds to improve active packaging
No full textThis study aims to describe allyl isothiocyanates (AITC) formation from enzymatic sinigrin hydrolysis in ground mustard seeds and its release and degradation in the headspace using multiresponse kinetics modelling. The mechanistic modelling of the steps involved in the packaging system consists of a set of ordinary differential equations established from bio (chemical) reaction models combined with mass transfer models. The estimated parameters consist of the accessible sinigrin fraction, rate constants of sinigrin hydrolysis, AITC degradation in the particles and headspace, and its mass transfer coefficient. The model provides a good fit to experimental results and confirms the proposed mechanism of the AITC formation, degradation, and release inside the packaging system. Fat content has significant effects on AITC formation and release rate constants, while particle sizes significantly affect accessible sinigrin in the particles. These results give an understanding of AITC's controlled release by manipulating the mustard properties to optimize antimicrobial packaging designs
Impact of high-pressure processing on the bioactive compounds of milk - a comprehensive review
No full textHigh-pressure processing (HPP) is a promising alternative to thermal pasteurization. Recent studies highlighted the effectivity of HPP (400–600 MPa and exposure times of 1–5 min) in reducing pathogenic microflora for up to 5 logs. Analysis of modern scientific sources has shown that pressure affects the main components of milk including fat globules, lactose, casein micelles. The behavior of whey proteins under HPP is very important for milk and dairy products. HPP can cause significant changes in the quaternary (> 150 MPa) and tertiary (> 200 MPa) protein structures. At pressures > 400 MPa, they dissolve in the following order: αs2-casein, αs1-casein, k-casein, and β-casein. A similar trend is observed in the processing of whey proteins. HPP can affect the rate of milk fat adhering as cream with increased results at 100–250 MPa with time dependency while decreasing up to 70% at 400–600 MPa. Some studies indicated the lactose influencing casein on HP, with 10% lactose addition in case in suspension before exposing it to 400 MPa for 40 min prevents the formation of large casein micelles. Number of researches has shown that moderate pressures (up to 400 MPa) and mild heating can activate or stabilize milk enzymes. Pressures of 350–400 MPa for 100 min can boost the activity of milk enzymes by up to 140%. This comprehensive and critical review will benefit scientific researchers and industrial experts in the field of HPP treatment of milk and its effect on milk components
Packaging design using mustard seeds as a natural antimicrobial : A study on inhibition of pseudomonas fragi in liquid medium
No full textPseudomonas fragi is the dominant spoilage organism in various foods, especially in spoiled milk, fish, and meats. Its growth can be inhibited by releasing allyl isothiocyanate (AITC) from ground mustard seeds in food packages. This paper aims to investigate the antimicrobial potential of ground mustard seeds against P. fragi growth and the e ectiveness of released AITC concentration from mustard seeds on microbial inhibition of the spoilage bacteria growing in the liquid medium. The AITC concentration in the headspace and the liquid medium was measured and the growth of P. fragi in the liquid medium was monitored. Depending on the concentration of AITC, not only growth was inhibited but a reduction of the total count of P. fragi was even observed. The inactivation rate (k) of P. fragi was estimated using first-order inactivation kinetics and the minimum gaseous-released AITC to inactivate P. fragi was determined. Higher AITC concentration in the headspace and liquid medium was observed when using a higher amount of ground mustard seeds and a lower food to headspace ratio. Increasing the amount of ground mustard seeds (>100 mg per 10 mL liquid medium) led to full inactivation of P. fragi in 48 hours. By using an inhibition sigmoid Emax model, the minimum gaseous-released AITC for inactivation of P. fragi in 48 hours was observed around 15 μg/L headspace. These results indicate that inhibition of the spoilage bacteria and extending the shelf life using ground mustard seeds is only possible by applying a careful design of the packaging system
Applying innovative technological interventions in the preservation and packaging of fresh seafood products to minimize spoilage - A systematic review and meta-analysis
No full textSeafood, being highly perishable, faces rapid deterioration in freshness, posing spoilage risks and potential health concerns without proper preservation. To combat this, various innovative preservation and packaging technologies have emerged. This review delves into these cutting-edge interventions designed to minimize spoilage and effectively prolong the shelf life of fresh seafood products. Techniques like High-Pressure Processing (HPP), Modified Atmosphere Packaging (MAP), bio-preservation, and active and vacuum packaging have demonstrated the capability to extend the shelf life of seafood products by up to 50%. However, the efficacy of these technologies relies on factors such as the specific type of seafood product and the storage temperature. Hence, careful consideration of these factors is essential in choosing an appropriate preservation and packaging technology
