Produksi olahan pangan dari buah-buahan selalu menghasilkan limbah kulit dalam pengolahannya. Limbah tersebut hanya dibuang dan dibiarkan menumpuk begitu saja oleh mansyarakat. Apabila tidak ditangani secara cepat akan menghasilkan bau yang tidak sedap sehingga akan mencemari lingkungan. Salah satu alternatif yang dapat dilakukan yaitu dengan cara mengolah limbah tersebut menjadi pupuk organik cair dengan proses fermentasi. Penelitian ini dilakukan untuk mengetahui kandungan hara makro dan kualitas dari pupuk organik cair, mengetahui waktu fermentasi optimum, harga pokok produksi dan BEP dari proses pembuatan pupuk organik cair. Penelitian ini dilakukan dengan cara menambahkan EM4, ragi, dan air gula ke dalam reaktor yang berisi limbah kulit buah yaitu kulit pisang, mangga dan nanas. Proses fermentasi dilakukan selama 34 hari dan dilakukan pengambilan sampel pada hari ke-7, 14, 24 dan 34 untuk dianalisis kandungan hara makro yang terdiri dari C-Organik, P, dan K dengan metode spektrofotometri UV/VIS, SSA dan N dengan metode Kjeldahl. Pada penelitian ini dihasilkan pupuk organik cair yang terbaik yaitu campuran limbah kulit pisang, mangga dan nanas dengan waktu fermentasi 7-14 hari dan kandungan unsur C-Organik, N-total, K2O, dan P2O5 masing-masing sebesar 17,4; 6,05; 2,50 dan 0,15 %. Pupuk organik cair yang dihasilkan sudah memenuhi baku mutu dari Permentan Nomor 261 tahun 2019 kecuali kandungan P2O5, walaupun demikian pupuk organik cair yang diperoleh ini memiliki kualitas yang lebih baik dibanding beberapa pupuk yang sudah dijual secara komersial. Biaya pokok produksi dari pembuatan POC ini sebesar Rp 770.554 dengan Break Event Point (BEP) pada 10 liter.

Molecularly imprinted polymers (MIP) as an adsorbent has been synthesized using β-sitosterol as molecule template on free radical polymerization reaction. The capacity and selectivity of the adsorption from MIP to β-sitosterol was studied in this study. The β-sitosterol concentration in the adsorption-desorption test and the MIP selectivity test were analyzed by UV-visible and HPLC. The MIP obtained from the synthesis results in a high adsorption capacity. Based on the Freundlich adsorption isothermal equation, the adsorption capacity (k) was found to be 1.24 mg/g. The MIP can adsorb 100 % β-sitosterol while cholesterol was only 3 %. The MIP is most selective to β-sitosterol, therefore, has high potential to apply as adsorbent at solid phase extraction method to isolate β-sitosterol from sample extract.

This study was aimed to compare physicochemical, sensory, and shelf life of ready-to-eat (RTE) ayam kalasan, one of indigenous fried chicken from Indonesia using three different packaging. The treatment of packaging materials were P0 (conventional packaging), P1 (vacuum packaging), and P2 (retort packaging). Shelf life test was conducted at 0 and 2 weeks with triplication for each samples. The parameters tested were physicochemical and sensory evaluation. Physicochemical tests were pH, water holding capacity (WHC), tenderness, and proximate analysis (water, collagen, protein, and fat). Sensory parameters which were analyzed namely color, taste, texture, flavor, and tenderness. Data were analyzed using factorial analysis 3 x 2 combined with Duncan test. The results showed that the packaging material with three different methods produced different physicochemical and sensory qualities. The pH value were ranged from 5.96-6.18, WHC at 35.00%-49.30%, and tenderness at 1.94 kg/cm2-3.08 kg/cm2. Results showed that chemical parameters among different packaging ranged from 1.84%-2.15% for collagen, 6.94%-7.62% for fat, 59.40%-67.31% for water, and 24.13%-28.02% for protein. The sensory parameters including color, taste, texture, flavor, and tenderness ranged from 3.20-4.36; 3.73-3.90; 3.73-3.90; 3.10-3.82; and 3.00-4.00 respectively. This preliminary data could be used for further research related longer shelf life of RTE ayam kalasan.

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Chicken meat is high nutritional food which need prolonged shelf life through packaging innovation. Efforts to maintained quality of chicken meat are done through primary packaging treatments. This experiment was conducted to study the effect of different primary packaging thickness on the physico-chemical, microbiological, and sensorial qualities of wholesale frozen chicken stored at -18 ºC during storage at 0, 30, 60, 90, 120 days. Three different primary plastic thicknesses used namely T1 (65 μm), T2 (75 μm), and T3 (105 μm). The results showed that during storage, physical parameters namely pH values ranged from 5,78-6,08; water holding capacity was 36.28-38.44%; cooking losses were 100.29-270.3%; and tenderness 1.3-2.9 mm/ 50 gr. Proximate analysis in averages showed that water content of T1-T3 ranged at 73,4-74,2%; protein 16.3-22; fat at 3.9-6.06%; and collagen at 1.32-1.98%. Protein and fat in this regard, were not significantly different among treatments (P>0.05). Microbiological analysis showed 1.4-1.55 × 10 6 CFU among treatments. While the sensory test showed taste value ranged from 1.64-2.18; color 1.91-2.18; texture 1.77-2.14; juiciness 1.95-2.09; elasticity 1.45-2.36; and overall acceptance at 2.00. Overall sensory parameters were not significantly different (P> 0.05). These preliminary data could be used for further research related wholesale frozen chicken.

The Molecularly Imprinted Polymers (MIP) synthesis with the precipitation method uses more porogen solvent volume has been carried out. The purpose of this study was to obtain MIP which would be applied as a selective adsorbent against β-Sitosterol. The structural characteristics of MIP were carried out using FTIR, SEM, EDS, BET, and TGA. FTIR spectrum shows that functional groups that play a role in the formation of MIP are functional groups of OH, C=C, and C=O. The surface morphology of the MIP was analyzed by SEM and the analysis of very important elements in the formation of MIP was analyzed by EDS. Surface area, pore-volume, and pore diameter were analyzed by BET, and TG analyzed MIP resistance to heat. MIP is a white polymer granule and has better adsorption ability than NIP. The morphology of the rough and porous surface of MIP based on SEM data and EDS data shows that there is a loss of % carbon atoms and % mass respectively 1.88 % and 2.28 % after extraction of β-sitosterol as a printing molecule. BET data show that the pore diameter of MIP is 3.4 nm which includes mesoporous material. Based on the adsorption ability and structural characterization of MIP_MAA-co-TRIM β-sitosterol it is very good to be applied as an adsorbent in the SPE method and chromatography.

Surface modification of activated carbon from candlenut shell (Aleurites moluccana) was carried out with HNO3 to adsorb methyl orange dye. The manufacture of activated carbon goes through four stages, namely carbonization at 700 o C, activation with 10% H3PO4, modification with 4N HNO3, and then pyrolysis at 300 o C. Modified carbon was characterized by Fourier Transform Infrared (FTIR) and Scanning Electron Microscopy (SEM). Various contact times were used to study adsorption kinetics and various concentrations were to study the adsorption isotherm pattern. The optimum time for adsorption of methyl orange dye was 40 minutes and the adsorption kinetic followed pseudo-second-order model. Adsorption isotherm of the activated carbon follows the Langmuir isothermal model with the adsorption capacity value of 17.668 mg.g -1 .