Untuk menyelamatkan lingkungan dari bahaya plastik, saat ini telah dikembangkan plastik biodegradable yang dapat diuraikan kembali oleh mikroorganisme secara alami menjadi senyawa yang ramah lingkungan. Tujuan penelitian ini untuk mengetahui ketahanan tarik dan perpanjangan putus serta uji biodegradabel plastik dari kulit kacang dengan bonggol pisang dan biji nangka dengan penambahan gliserol. Penelitian dilakukan di lab.Biologi FKIP UMS, metode penelitian eksperimen. Rancangan penelitian acak lengkap dengan 2 faktor perlakuan yaitu: Faktor 1 kombinasi perlakuan (K), K1= kacang tanah dan bonggol pisang; K2 = kacang tanah dan biji nangka. Faktor 2 kadar gliserol (G), G 1 =6ml; G 2 = 7ml; G3 =8ml. Analisis yang digunakan deskriptif kualitatif untuk uji ketahanan tarik, perpanjangan putus dan uji biodegradabilitas. Hasil penelitian menunjukkan ketahanan tarik paling kuat, K1G1 yakni 1.38 N/mm2, paling rendahK2G3 yakni 0.66 N/mm2. Perpanjangan putus paling tinggi, K1G3 yakni 21.05 N/mm2, paling rendah K2G1 yakni 17.44 N/mm2. Pada K1G3 memiliki nilai rata-rata biodegradabilitas yang paling tinggi, yaitu 90.38% sedangkan K2G1 yangpaling rendah yaitu 58,84%. Berdasarkan hasil penelitian dapat diambil simpulan ada perbedaan ketahanan tarik dan perpanjangan putus serta hasil uji biodegradabilitas plastik biodegradable dari kulit kacang dengan bonggol pisang dan biji nangka dengan penambahan gliserol.

One of the methods that can be used for making Gotu kola (Centella asiatica) instant powder drink is encapsulation using freeze-drying technique. In order to maintain the flavonoid compound, needed of coating material that functions as protection material, that is maltodextrin. This research aimed to find out the effect of maltodextrin concentration on the yield of Gotu kola's flavonoid encapsulation in an instant powder drink. The experimental design used Completely Randomized Design (CRD) for physicochemical parameters and used Completely Randomized Block (CRB) for organoleptic parameters, single factor; concentration of maltodextrin that consisted of 15%; 30%; 45%; 60%; 75% and 90%. All treatments were replicated three times. The analysis was done using Analysis of Variance (ANOVA) at 5% probability level. The significant results were further analyzed using Orthogonal Polynomial for chemical and physic parameters and using Duncan Multiple Range Test for organoleptic parameters. The observed parameters were flavonoid content, antioxidant activity, total soluble solid, encapsulation efficiency, microstructure, particle size and organoleptic (aroma and taste) using scoring scales. The result showed that the addition of maltodextrin gave significant result on flavonoid content, antioxidant activities, total soluble solid, encapsulation efficiency and organoleptic. The best treatment was the addition of 75% maltodextrin with 63.50% flavonoid content, 74.40% of antioxidant activity and 98.10% of encapsulation efficiency.

The purpose of this article is to figure out the elements that impact the monetary proficiency of MSMEs. The strategy utilized recorded as a hard copy this article is by utilizing the writing concentrate on technique. Writing concentrate on examinations different reference books and articles from the aftereffects of past exploration in light of public and global diaries that are pertinent to the subject of conversation, to be specific the elements that influence the monetary proficiency of MSMEs in Banyumas. In light of the consequences of past examinations, the variables that influence the monetary proficiency of SMEs are: age, education, gender, length of work, and income. The degree of monetary education keeps on expanding alongside the familiarity with the significance of monetary proficiency. Notwithstanding, the degree of monetary proficiency in Indonesia actually should be improved, for MSMEs, particularly in the Banyumas region