No abstract

No abstract

The purpose of research is to see the effect of type of reagent (NaOH, H 2 O 2 and H 2 SO 4) and the condition of pretreatment of cocoa pod husk towards lignin content after pre-treatment and hydrolysis, reducing sugar and total sugar content. Response Surface Method (RSM) was used to optimize process conditions of pre-treatment (delignification). Hydrolysis for all pretreated sample were carried out using 3% H 2 SO 4 with a ratio of cocoa pod husk to solvent (1:10) for 2 hours at a temperature of 110 o C using an autoclave. The chemical pre-treatment with NaOH was optimized by varying the concentrations of NaOH (4-8% (w/v), centre point: 6%), reaction time (60-100 minutes, centre point: 80 minutes) and ratio of biomass to solvent (1:15-1:25, centre point 1:20 w/v). The optimum conditions in this study was at the concentration of NaOH (X 1) of 4% w/v, reaction time (X 2) of 100 minutes; ratio of biomass/solvent (X 3) of 1:25 (w/v). The lignin content after pre-treatment was 15.03% lignin, lignin content after hydrolysis was 19.57%, 11.75% of reducing sugar, and 12.78% of total sugar. The chemical pre-treatment with alkaline peroxide (H 2 O 2) was optimized by varying the concentrations of H 2 O 2 (4-7% w/v, centre point 5.5% (w/v)), reaction time (40-90 minutes, centre point: 65 minutes), and ratio of biomass/solvent (4-7% w/v). The optimum conditions in this study was at the concentration of H 2 O 2 concentration (X 1) of 5.52% w/v, reaction time (X 2) of 61.97 minutes, biomass loading in solvent (X 3) 7% w/v. The lignin content after pre-treatment was 8.759, lignin content after hydrolysis was 25.029%, 8.169% of reducing sugar, and 10.371% of total sugar. The chemical pre-treatment with H 2 SO 4 was optimized by varying the concentrations of H 2 SO 4 (0.5-1.5% w/v), reaction time (60-120 minutes, centre point: 90 minutes), and ratio of biomass to solvent (1:4-1:6 w/v, centre point 1:5 w/v). The optimum conditions was reached without hydrolysis. The optimum condition this study is at the H 2 SO 4 concentration (X 1) of 1.5%, reaction time (X 2) of 120 minutes, ratio of biomass/solvent (X 3) of 6%. The lignin content after pre-treatment was 18.8%, 15.59% of reducing sugar and 20.49% of total sugar.

No abstract

Chlorophyll is known to be used as a natural dye. The last few years it is known that chlorophyll has an important role as a source of antioxidants that are good for health. The availability of sources of chlorophyll in Indonesia is very large, one of which is the green grass jelly leaves (Premna obliongifolia Merr). The research objective is to get grass jelly leaf extract as a source of chlorophyll and know the characteristics of the resulting extract chlorophyll. The process of extraction is done by maceration with ethanol and addition of 7% NaHCO3. The yield of the concentrated extract obtained was 35%-36%. Concentrated extract of leaves of grass jelly contains the highest levels of total chlorophyll 1184.475 mg / L. The antioxidant activity of IC 50 (ppm) is 6533.9. Likewise, the results of toxicity tests is known that chlorophyll extract treatment response inactive with LC50> 1000 mg / mL is 1170.5 to 1504.8 mg / mL.

Rendang is a traditional Minangkabau foods which voted by CNN viewers in 2011 as one of the most delicious foods in the world. The basic ingredients of rendang are beef meat, coconut milk and spices. The process of cooking Rendang took around 5 to 6 hours at the temperature around 80-93oC. There are 2 types of food will be produce during the cooking processes differentiated by water content and colors. They are as following: Kalio (cooked until the sauce was thick brown color) and Rendang (cooked until the sauce was thick and dry and dark brown color). Rendang if cooked properly still good to consume until 3 weeks in room temperature, even last month stored in refrigerator and up to six months in frozen. As the food is cooked in a relatively longer period of time and with various spices it is interesting to know the nutritional value of the food. This paper is presenting a preliminary results of the research which aim to evaluate the nutritional value of Rendang by analysing the chemical characteristic of fat and fatty acid profile of Rendang. Rendang and kalio as a food will have 3 part such as a the meat, sauce and oil (fat and oil). This paper will discussed just for the fat and oil of Rendang. The result showed that the chemical characteristic of fat and oil of Rendang relative stable (not change) compare to Kalio where the fat and oil in Kalio and Rendang around 99,24%-99,46%, peroxide value not detected, free fatty acid (FFA) number 0,21-0,28%, thio-barbituric acid (TBA) test 0,56-0,70 mg/kg fat and oil, and the trans fatty acid (TFA) not detected. The profile of fatty acid showed that the fatty acid of kalio and rendang are dominate by the saturated fatty acid short chain and medium chain (SCFA and MCFA) around 59,48-59.91%, long chain fatty acid (LCFA) around 31,41-31.47% and the rest are unsaturated fatty acid around 9.10-8,61%. From chemical characterization of fat and oil we can take a conclusion that Kalio and Rendang good to consume.

Pectin is a polysaccharide compound, which is a D-galacturonic acid polymer that is connected by α-1-4 glycosidic bonds. Pectin can be extracted from the cocoa pod. This research is part of research on the Sustainable Design of biorefinery processes of cocoa pod. The aim of this research were to extract pectin from cocoa pod by optimizing pH, temperature and time. The response from this study was the yield, pectin content and methoxyl content. This research used the Surface Response Methodology (RSM) with the center point obtained was pH 2.5, temperature 95 ° C and time was 3 hours. The treatment consisted of pH, temperature, time, and the expected response was the results of pectin, pectin content, and methoxyl content. The result showed that the pH, temperature and extraction time of cocoa pod had significant effect to the yield of pectin, pectin content and methoxyl content. The optimum conditions for the extraction of pectin were pH of 2, temperature of 95 °C and extraction time of 3 hours with a predicted yield of pectin of 2.33%, pectin content of 44.39% and methoxyl content of 7.07%. The functional groups between the standard pectin and the cocoa pod pectin are not significantly different. They have the same variety of functional groups. This data supports that the extracted pectin has the same structure with standard pectin which is shown in the IR spectrum of of FTIR test.

No abstract