ABSTRACT             The beans used in this study were cowpea varieties with the Latin name (Vigna unguiculata ssp. Cylindrica) that are widely known as a protein source where 100 grams of nagara beans contains 22.9 grams of protein. This study aimed to determine the effect of the type and stabilizer concentrations on the quality of probiotic drinks of nagara beans. The types of stabilizers used in this study were Carboxy Methyl Celulose (CMC) and Xanthan gum. This research was carried out using Randomized Block Design (RBD), which consisted of two factors, namely factor I Stabilizing concentrations: 0.5%, 0.75% and 1% stabilizing factor II: CMC and xanthan gum with 3 replications , so that there were 18 times the experimental unit. Based on the SNI (2981: 2009), the best probotic  drink was obtained in 1% CMC treatment with physical quality including liquid-viscous appearance, normal/distinctive smell, sour/distinctive taste, homogeneous consistency and gray color. As well as protein content of 1.7%, ash 0.1%, total lactic acid 0.7%, acidity level (pH) is 3.6 and total LAB 2.3 x 1011 CFU/ml.  Keywords: Nagara beans, Carboxy methyl celulose, xanthan gum, probiotic drinks   ABSTRAK   Kacang yang digunakan pada penelitian ini merupakan kacang tunggak varietas nagara dengan nama latin (Vigna unguiculata ssp. Cylindrica). Kacang-kacangan banyak dikenal sebagai sumber protein dimana per 100 gram kacang nagara mengandung protein 22,9 gram. Penelitian ini bertujuan untuk mengetahui pengaruh jenis dan konsentrasi penstabil terhadap mutu minuman probiotik kacang nagara. Jenis penstabil yang digunakan pada penelitian ini yaitu Carboxy Methyl celulose (CMC) dan Xanthan gum. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Kelompok (RAK), yang terdiri dari dua faktor, yaitu faktor I  Konsentrasi penstabil : 0,5%, 0,75% dan 1% dan faktor II jenis penstabil : CMC dan xanthan gum dengan 3 kali ulangan, sehingga didapat 18 kali satuan percobaan. Penelitian ini menghasilkan hasil terbaik yang mengacu pada SNI (2981:2009) tentang minuman probiotik yaitu pada perlakuan CMC 1% dengan mutu fisik meliputi penampakan cair-kental, bau Normal/khas, rasa asam/khas, konsistensi homogen dan warna abu-abu. Mutu kimia kadar protein 1,7%, kadar abu 0,1%, total asam laktat 0,7%, derajat keasaman (pH) 3,6 dan total BAL 2,3 x 1011 CFU/ml.   Kata Kunci: Kacang Nagara, carboxy methyl celulose, xanthan gum, minuman probiotik.

Lignocellulosic biomass is a renewable source containing three main components: cellulose, hemicellulose, and lignin. The three main components can be processed into products that have high added value. Sources of lignocellulosic biomass includes wood, grass, industrial waste, and agricultural residu. Compared to other source, industrial wastes have a higher potential to be utilized without competition for other needs and assist industry in waste treatment. The production of sugar palm starch generate biomass waste which is disposed into the environment which disturbs the surrounding community and is not utilized. To utilize lignocellulosic biomass, pretreatment is a very important step. Hydrothermal is an environmentally friendly pretreatment, without using harmful chemicals in the process. The purpose of this study was to determine the level of solubility of hemicellulose in the hydrothermal pretreatment process of sugar palm starch industrial waste. The hydrothermal method used is liquid hot water with temperature and time parameters, optimization analysis using response surface methodology (RSM). The result obtained is that the liquid hot water pretreatment method is effective in dissolving the hemicellulose from the sugar palm starch industrial waste. The relationship between variables on hemiselulosa response is modeled Y = 7.7-3.04 X1 – 5.67X2 + 0.4250 X1X2 + 1.06 X1 2 + 3.61 X2 2. The optimization results showed the optimum temperature at 195.91°C for 36.725 minutes, with a hemicellulose dissolution of 81.59% and the level of desirability is 0.852.

World vegetable oil needs to be increased every year along with population growth. Vegetable oil which potential to supply is palm oil because it has the highest productivity compared to other vegetable oil sources. Behind the rapid development of palm oil, came negative issue about environmental damage especially the increase of greenhouse gas emissions caused by the palm oil industry. This research aimed to calculate the potential of greenhouse gas caused by palm oil mill effluent (POME) treatment in the anaerobic pond. The method used is by capture methane and carbon dioxide at the float chamber then gas chromatography analyzed. The results showed that the highest methane and carbon dioxide released at night (10.00 – 11.00 pm). The average potential released methane is 9441.28 mg C-CH4 m-2h-1 and Carbon dioxide is 5920.74 mg C-CO2 m-2h-1.

The biosorption of methylene blue onto sugar palm dregs was studied in batch biosorption system to know the equilibrium and kinetics. The operating variables studied were initial of solution pH and biosorbent dose. The Langmuir and Freundlich isotherm models were used for modelling the biosorption equilibrium. The experimental was found that the increase solution pH increased the adsorption capacity from 1.72 mg g−1 at pH 2 to 15.71 mg g−1 at pH 8. The dye removal was from 54% to 93% for an increase in the biosorbent dose from 0.5 gL−1 to 2 gL−1 while adsorption capacity was reduced from 21.75 to 9.3 mg g−1. The equilibrium studied that was well interpreted by the Langmuir model with monolayer sorption capacity (qm) is 23.866 mg g−1. In kinetic studies the fits of pseudo-first order, pseudo-second order, Ritchie and intraparticle diffusion kinetic models were investigated. It was obtained that the biosorption process followed the pseudo-second order rate kinetics.

This research was batch experiment conducted using palm powder waste (SPPW) from the palm agro industry. Variables studied were initial of solution pH and SPPW dose. Langmuir and Freundlich isotherm models were used for equilibrium analysis. For kinetics analysis, this study used Lagergren's pseudo-first-order kinetics model, Ho’s pseudo-second-order kinetics, ritchie and intraparticle diffusion. The study was found that the increase solution pH would increasing of adsorption capacity from 30.31 mg g-1 at pH 2 to 66.70 mg g-1 at pH 8. The dye removal was increase from 83% to 95% for the adsorbent dose from 0.5 gL-1 to 2 gL-1 while adsorption capacity was reduced from 66.70 to 19.01 mg g-1. The equilibrium studies well interpreted by the Freundlich and maximum adsorption capacity (qm) is 312.5 mg g-1. The kinetic studies found that the adsorption followed the pseudo second order.

Research conducted by Akbar et all., (2015) 5,663 ml, 4,730 ml, 5,063 ml, 4,473 ml, 4,937 ml, 4,960 ml and 4,717

The prevalence of hypertension in South Kalimantan based on the health development program in 2018 reached 44.1%, which means South Kalimantan is the province with the highest prevalence of hypertension in Indonesia. Excessive consumption of salt (sodium) can cause a direct impact on blood pressure: people with high levels of salt consumption have an increase in blood pressure. Efforts to reduce salt consumption must also pay attention to the level of acceptance by consumers. Seasoning reformulation should maintain the product taste. Among various seasoning reformulation technologies are reducing salt particle size and blending salt with other ingredients as a flavor enhancer. This study aimed to determine the roles of salt (NaCl) size and the addition of the Nagara bean tempeh flour and oyster mushroom formulation in enhancing the umami taste to reduce salt use. Reducing the salt particle size down to 100 mesh had not given any significant effect yet on the strengthening of the perception of salty and umami taste. On the other hand, the formulation of Nagara bean tempeh flour and white oyster mushroom in a ratio of 100:0 could give a strong perception of umami taste to the seasoning powder, which was no different from the formulation in a ratio of 90:10. In conclusion, the glutamate component contained in Nagara bean tempeh flour can be an alternative source of good umami taste.

Performance comparison of liquid smokes from galam wood, rubber wood, and oil palm frond as latex coagulants on the quality aspects of the rubber cup lump