Pterospermum is of plant genus in the Sterculiaceae family, which has never been studied for its secondary metabolite compound. The others species from this genus have long been used in generations of traditional medicine. For example, P. Javanicum has been used to treat dysentery, toothaches and ulcers. From the antibacterial testing carried out on some tissues of Pterospermum subpeltatum by GNA diffusion method, this plant showed antibacterial potential, especially toward Shigella boydii and Staphylococcus aureus.
ABSTRAK Penelitian ini bertujuan untuk mengetahui peran akar kayu bayur terhadap fermentasi nira aren dengan parameter pengukuran yaitu derajat keasaman (pH) dan kadar alkohol. Peran akar kayu bayur (Pterospermum sp.) dapat dilihat dari nilai pH dan kadar alkohol hasil fermentasi nira aren tanpa penambahan akar kayu bayur dengan nira aren menggunakan akar kayu bayur selama proses fermentasi 72 jam. Hasil penelitian menunjukkan bahwa akar kayu bayur yang ditambahkan pada nira aren berfungsi sebagai pengawet tuak sehingga menyebabkan kadar alkohol hasil fermentasi nira aren bertahan lebih lama pada konsentrasi 4% selama 64 jam serta memperlambat fermentasi alkohol menjadi asam asetat. Kata kunci: Nira aren (Arenga pinnta), Akar kayu bayur (Pterospermum sp), Fermentasi ABSTRACT This research aimed to determine the role of wood root bayur toward the fermentation of sugarpalm nira with measuring parameters, i.e, the degree of acidity (pH) and alcohol content. Role of wood root bayur (Pterospermum sp.) was observed from the pH value and the alcohol content of fermented sugarpalm nira without the addition of wood root bayur compared to the fermented sugarpalm nira using wood root bayur during the 72 hours of fermentation. The results showed that the wood root bayur added to the sugarpalm nira served as nira preservatives, causing the alcohol content of fermented sugarpalm nira last longer at the concentration of 4% for 64 hours and retarding the fermentation of alcohol into acetic acid. Keywords: Sugarpalm nira (Arenga pinnata), wood root bayur (Pterospermum sp.), fermentation
ABSTRAKPenelitian ini bertujuan untuk mengetahui peran akar kayu bayur terhadap fermentasi nira aren dengan parameter pengukuran yaitu derajat keasaman (pH) dan kadar alkohol. Peran akar kayu bayur (Pterospermum sp.) dapat dilihat dari nilai pH dan kadar alkohol hasil fermentasi nira aren tanpa penambahan akar kayu bayur dengan nira aren menggunakan akar kayu bayur selama proses fermentasi 72 jam. Hasil penelitian menunjukkan bahwa akar kayu bayur yang ditambahkan pada nira aren berfungsi sebagai pengawet tuak sehingga menyebabkan kadar alkohol hasil fermentasi nira aren bertahan lebih lama pada konsentrasi 4% selama 64 jam serta memperlambat fermentasi alkohol menjadi asam asetat.Kata kunci : Nira aren (Arenga pinnta), Akar kayu bayur (Pterospermum sp), FermentasiABSTRACTThis research aimed to determine the role of wood root bayur toward the fermentation of sugarpalm nira with measuring parameters, i.e, the degree of acidity (pH) and alcohol content. Role of wood root bayur (Pterospermum sp.) was observed from the pH value and the alcohol content of fermented sugarpalm nira without the addition of wood root bayur compared to the fermented sugarpalm nira using wood root bayur during the 72 hours of fermentation. The results showed that the wood root bayur added to the sugarpalm nira served as nira preservatives, causing the alcohol content of fermented sugarpalm nira last longer at the concentration of 4% for 64 hours and retarding the fermentation of alcohol into acetic acid.Key words: Sugarpalm nira (Arenga pinnata), Wood root bayur (Pterospermum sp.), Fermentation
ABSTRAKPenelitian ini merupakan penelitian eksperimen yang bertujuan untuk mengetahui adanya pengaruh ukuran partikel serbuk arang terhadap kualitas briket arang tempurung kelapa. Penelitian dilakukan beberapa tahap yaitu pembuatan briket, analisis kadar air, kadar abu, nilai kalor dan lama waktu pembakaran. Pembuatan briket menggunakan ukuran partikel 30 mesh, 40 mesh, 50 mesh, 60 mesh dan 70 mesh. Hasil penelitian diperoleh bahwa semakin kecil ukuran partikel maka kualitas briket arang tempurung kelapa semakin menurun. Briket dengan ukuran partikel 70 mesh merupakan ukuran partikel terkecil. Berdasarkan SNI 01-6235-2000, briket tersebut masih termasuk berkualitas baik dengan kadar air 3,40%, kadar abu 2,40%, nilai kalor 6710 kal/g dan l ama waktu pembakaran 104 menit untuk satu briket dengan berat ± 7 gram.Kata kunci: Briket, ukuran partikel, kualitas briket ABSTRACTThis research was an experimental research that aimed to determine the effect of charcoal powder particle size to the quality of coconut shell charcoal briquettes. The research was conducted in several stages, i.e, production of briquettes, the analysis of moisture and ash content, calorific value and burning time. Briquettes was produced using the particle size of 30 mesh, 40 mesh, 50 mesh, 60 mesh and 70 mesh. The result showed that smaller particle size would reducing the quality of 70 mesh was the smallest particle size. Based on SNI 01-6235-2000, briquettes with the particle size of 70 mesh still classified as good quality briquettes with the moisture content of 3,40%, ash content of 2,40%, calorific value of 6710 cal/g and the burning time of 104 minutes for a briquette with weight of ± 7 grams.Keywords: Briquette, particle size, the quality of briquette
This study is a development research that aims to develop learning devices on acid-base material in discovery learning model to increase students' motivation and learning outcomes that are valid, practical, and effective. The development model used in this research was the 4D development model from Thiagarajan. The learning devices that had been developed had gone through the validation phase by the validator/expert and had gone through the trial phase, resulting in learning devices that are valid, practical, and effective. The results of the study indicate that: (1) the process of developing learning devices using a 4-D model included 4 stages, namely: (a) the definition stage (define), (b) the design stage, (c) the development stage (develop), and (d) the dissemination stage, (2) the learning devices are stated to have met the validity criteria including RPP, LKPD, and THB, each of which is in very valid category.The learning devices are stated to be practical because the practicality test relates to: (a) the implementation of the device in discovery learning model has the average value M = 1.94 in the interval 1.5≤M≤2.0 with fully implemented category; (b) the teachers’ responsesare positive with a percentage of 91.75% with very practical criteria; and (c) the students' responses are very positive with a percentage of 87.65% with very practical criteria. The learning devicesare stated to be effective because it had met effective criteria with the results: (a) there are differences in the average learning motivation of students before and after the trial; (b) the learning outcomes meet the effective criteria with a class completeness percentage of 82%.
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