Red meranti woods have very high potential to be used as industrial alternative raw materials. In order to be utilized optimally, it is necessary to know its properties, such as chemical properties of the wood.The objective of this study is to respectively. Contents of holocellulose, respectively. Solubility in NaOH 1%, ash content, ABSTRAKKayu meranti merah berpotensi sangat tinggi untuk digunakan sebagai alternatif bahan baku industri. Agar dapat dimanfaatkan secara optimal, kayu meranti merah perlu diketahui sifat dasarnya, diantaranya sifat kimia kayu. Penelitian ini bertujuan untuk mengeksplorasi sifat kimia pada tiga jenis kayu meranti merah kurang dikenal. Pohon yang dipakai dalam penelitian ini adalah Shorea retusa(SR) dan Shorea macroptera(ST) yang didapat dari PT. Hutan Sanggam Labanan Lestari, Berau, Kalimantan Timur, dan Shorea macrophylla(SP) yang didapat dari PT. Sari Bumi Kusuma, Seruyan, Kalimantan Tengah. Analisis kimia yang dilakukan mengacu pada standar ASTM. Dari hasil penelitian didapatkan kadar ekstraktif etanol-toluena (KEET), air dingin (KEAD), dan air panas (KEAP) secara berurutan adalah 1,47%-16,09%, 1,37%-6,91%, 1,55%-8,14%. Kadar holoselulosa, alfa-selulosa, dan lignin secara berurutan adalah 63, 16%-75,16%, 39,70%-48,33%, 24,35%-35,95%. Kemudian kelarutan dalam NaOH 1%, kadar abu, dan nilai pH secara berurutan adalah 19,33%-39,56%, 0,02%-1,40%, 4,59-8,39. Kadar alfa-selulosa, lignin, dan nilai pH tertinggi terdapat i pada SR, sedangkanKEAD, KEAP, dan kelarutan dalam NaOH 1% tertinggi diperlihatkan oleh ST. Selain itu, kadar holoselulosa dan abu tertinggi ditunjukkan oleh SP. Kadar holoselulosa dan kadar abu cenderung meningkat dari kayu teras ke kayu gubal pada variasi radial. Secara keseluruhan variasi aksial, KEET, KEAP, holoselulosa, lignin, dan kelarutan dalam NaOH 1% cenderung meningkat dari bagian pangkal ke ujung.
ABSTRAKPenelitian ini bertujuan untuk mengetahui sifat kimia dan warna kayu keruing (Dipterocarpus humeratus), mersawa (Anisoptera laevis) dan kapur (Dryobalanops keithii) yang sampai saat ini relatif belum banyak diketahui. Sampel pohon diperoleh dari hutan Muara Wahau, Kalimantan Timur. Bagian gubal dan teras diperoleh dari bagian pangkal pohon. Pengujian komponen kimia mengacu pada standar ASTM. Pengukuran warna dilakukan melalui sistem koordinat CIELAB. Hasil pengukuran kadar ekstraktif di 3 spesies pada nilai kadar ekstraktif etanol-toluena (KEET) menunjukkan kisaran pada kayu bagian gubal (KG) 2,37-4,60 % dan teras (KT) 2,58-4,81 %, kelarutan dalam air panas (KAP) sebesar 2,14-6,49 % (KG) dan 1,14-5,77 % (KT), kadar kelarutan dalam air dingin (KAD) adalah 1,61-6,39 % (KG) dan 1,06- 19 % (HW),. From sapwood to heartwood, a slight difference in lignin and cellulose levels were found . The solubility in NaOH 1 % levels were 12. , whereas the pH values ranged from 5. . With regard to colour properties, the brightness (L*), redness (a*), and yellowness (b*) indexes in the sapwood were 48-53, 6-11, and 9-20, respectively. In the heartwood, the values were 40-49, 9-16, dan 14-18, respectively. ABSTRACT This study was aimed at finding out the chemical and colour properties of keruing (Dipterocarpus humeratus), mersawa (Anisoptera laevis) and kapur (Dryobalanops keithii) timbers as their limited information up to now. Tree samples were obtained from Muara Wahau forest, East Borneo. Sapwood and heartwood then were cut from the base parts of the trees. Chemical examinations refered to ASTM standard. Colour measurements were performed through CIELAB coordinate system. The results of extractive measurements of 3 species showed that the amounts of ethanoltoluene extractive (ETE) ranged from 2.37-4.60 % in the sapwood (SW) and 2.58-4.81 % in the heartwood (HW), hot-water solubles (HWS) ranged from 2.14-6.49 % (SW) and 1.14-5.77 % (HW), then cold-water solubles (CWS) were 1.61-6.39 % (SW) and 1.06-3.26 % (HW). The tendency from sapwood to heartwood showed an increasing levels in ETE and decreasing in HWS and CWS. The measurement in the cell wall components showed that the contents of lignin ranged from
The "tasty" cuisine tends to use chemical flavour agent containing monosodium glutamate (M.S.G.). M.S.G. utilizations, in long-term, may cause health problems, especially triggering cancer cells. Therefore necessary to introducing and increasing a natural flavouring agent to eliminate those health problem, such as bekai leaf. Bekai (Pycnarrhena tumefacta Miers) is familiar as a natural flavour agent (bio-vetsin) in cuisine for forest communities in Nyapa Indah Village, Berau, East Kalimantan, Indonesia. However, until now there has been no proper analysis support for widespread utilization of bekai leaf. This paper studies the presence of phytochemicals, antioxidant and GC MS analysis from bekai leaf extracts, as well as five hedonic classifications of organoleptic test, to reinforce the need for a better understanding of consumers reaction in terms of possible acceptance of additional bekai leaves applied in soup as bio-vetsin. Present study showed that the qualitative screening of phytochemical compounds in bekai leaves ethanolic extracts revealed presence of alkaloids, flavonoids, tannins and steroids. Antioxidants of bekai leaves using 2,2-diphenyl-1-picrylhydrazy (DPPH) method showed that concentrated extract has 80.1%, which predicted can improve immune for inhibitory action of cancer cells. GC MS analysis suspected that bekai leaf extract contained 5 (five) major compounds, i.e. oxirane dodecyl, gamma sitosterol, vitamin E (α tokoferol), 9.12-Octadecadienoic acid (Z,Z)- (natural linoleic acid), and 3-Tetradecanynoic acid (myristic acid). These chemical compound in related with their phytochemical were predicted to contained strong antioxidant activities and some of them commonly used as flavour agent in cuisine for some food industries. Meanwhile, results of organoleptic tests presence in three soup variant have been provided that soup with additional Bekai leaves has best acceptance in the children's perception due to it has an unique smell, tasty and no colour changing compared with M.S.G. added and control. Thus bekai leaf can be used as an innovation for healthy food and new market opportunities for M.S.G. substitutes.
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