Pemanfaatan Tradisional dan Pengetahuan Lokal Tanaman Lontar (Borassus flabellifer L.) oleh Masyarakat Pamekasan Madura

Baihaqi, Lukman; Wisanti, Wisanti; Putri, Eva Kristinawati

doi:10.26740/lenterabio.v11n1.p208-216

Cited by 3 publications

(3 citation statements)

References 5 publications

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“…In the current context, the sticks is used by the people of Sambirenteng Village as a raw material for making it called lontar. Lontar [27] is a species of the Palmae family which can be found in Indonesian territory, including at Sembiran Village, Buleleng Regency, Bali Province. Lontar can be used to make various traditional tools, as was done by the people of Sambirenteng Village to make a traditional place for eat (Fig.…”

Section: Ingka and Palm Sugar In Sambirenteng Villagementioning

confidence: 99%

Bali Aga Tourism Village Branding in Buleleng Regency Through the Existence of Local Products

Widiastini¹,

Arsa²,

Karta³

et al. 2023

Advances in Economics, Business and Management Research

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This study aims to identify and describe local products in Bali Aga village which is a tourism village as the branding of the village. In this study, six Bali Aga villages in Buleleng Regency were directly observed to identify local products that became the village's branding as a tourism village. The six villages are Pedawa Village, Sidetapa Village, Tigawasa Village, Julah Village, Sembiran Village, and Sambirenteng Village. The six villages have local products in the form of handicrafts and culinary delights that have made this village known through the survival and existence of these products. The presence of these local products has an impact on the branding of the six villages, making it easier for tourism village managers to market their villages as tourist destinations in Bali, especially Buleleng Regency.

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Section: Ingka and Palm Sugar In Sambirenteng Villagementioning

confidence: 99%

Bali Aga Tourism Village Branding in Buleleng Regency Through the Existence of Local Products

Widiastini¹,

Arsa²,

Karta³

et al. 2023

Advances in Economics, Business and Management Research

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“…Lontar adalah spesies pinang-pinangan (famili Palmae) yang Karakteristiknya berupa daunnya tersusun roset batang dan batangnya tegak lurus tidak bercabang serta umumnya mirip seperti pada palem lainnya. Lontar termasuk tanaman serbaguna, dimana hampir seluruh bagiannya dapat dipakai seperti batang, daun, dan buah yang digunakan dalam pembuatan rumah, perabotan, makanan dan minuman, dan lain lain (Baihaqi et al, 2022). Sedangkan pemanfaatan sabut buah siwalan ini masih terbatas sebagai pakan ternak atau dibuang sebagai limbah (Ardiana & Mitarlis, 2012).…”

Section: Pendahuluanunclassified

Sintesis Selulosa Asetat dari Sabut Buah Lontar (Borassus flabellifer Linn) dengan Variasi Volume Anhidrida Asetat

Batu,

Adu,

Soares

2023

HJKK

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Kandungan selulosa yang terdapat dalam buah sabut lontar cukup melimpah. Selulosa asetat dapat dibuat dengan memanfaatkan selulosa dari sabut buah lontar. Tujuan dari penelitian ini, untuk menentukan karakteristik selulosa asetat yang terbuat dari sabut buah lontar (Borassus flabellifer Linn) dan volume anhidrida asetat optimum pada sintesis selulosa asetat. Tahapan pada penelitian ini antara lain preparasi sampel sabut buah lontar, isolasi selulosa dari sabut buah lontar (tahap delignifikasi dan bleaching) dan sintesis selulosa asetat dari sabut buah lontar (aktivasi, asetilasi, hidrolisis). Pengujian kadar air, kadar asetil, derajat subtitusi, kelarutan dan analisis gugus fungsi menggunakan Fourier Transfor Infra-Red (FTIR). Untuk memperoleh selulosa murni selulosa dari sabut buah lontar harus didelignifikasi dan dibleaching agar sisa lignin pada selulosa dapat menghilang. Selulosa diaktivasi menggunakan asam asetat glasial selama 60 menit, diasestilasi dengan variasi volume anhidrad asetat 24, 26, 28, 30 mL selama 1 jam pada suhu 500C dan dihidrolisis dengan akuades. Hasil kondisi optimum dengan asetat amhidrida adalah volume 30 mL dengan rendemen selulosa asetat 1,95%, kadar air 3,68%, kadar asetil 43,06% dan derajat subtitusi 2,79. Sintesis selulosa asetat dengan analisis FTIR menyatakan bahwa, sintesis yang dilakukan berhasil diindikasikan dengan puncak tajam terhadap gugus karbonil dan ester pada bilangan gelombang 1738-1751 cm-1 dan 1228-1247 cm-1. Selulosa asetat yang dihasilkan termasuk jenis selulosa diasetat yang dapat dimanfaatkan lebih lanjut sebagai bahan pembuatan membran, perekat film, filter masker dan pembuatan bioplastik.

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“…Cuka lontar merupakan produk yang dihasilkan dari fermentasi buah nira (Borassus flabellifer linn) dengan nilai derajat keasaman mencapai pH 2,5-4,0. (Baihaqi et al, 2022). Ketersediaan cuka lontar di Provinsi Nusa Tenggara Timur cukup banyak dan sering dijumpai di kalangan masyarakat.…”

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The Effect of Pretreatment With Different Concentrations of Palm Tree Vinegar on The Gelatin Characteristics of Waste Fish Scales

Landukura,

Henggu

2023

J. Kelaut. Perikan. Terap.

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Fish scales have a fairly high protein content, one of which is collagen. Therefore, it is necessary to conduct research related to the use of fish scales as gelatine, which is one of the collagen derivative products. This study used a completely randomized design consisting of 5 treatments of vinegar concentration, namely 10% palm vinegar immersion, 20%, 30%, 40%, 50%. The results showed that the protein content of gelatin from fish scales ranged from 39.95–47.35%, with the lowest protein content in the 10% lontar vinegar treatment, which was 39.95, while the highest protein content was at the 40% lontar vinegar concentration, which reached 47.35%. The average ash content of fish scale gelatin produced in this study was in the range of 46.58%–50.20%, with the lowest ash content found in the 50% palm vinegar pre-treatment, which was 46.58%. On the other hand, the highest ash content was at 30% vinegar concentration, which reached 50.2%. The results of functional group analysis showed that there was absorption of amide A, amide I, amide II, and amide III groups, indicating that the resulting product was gelatin. The most optimal treatment of palm vinegar concentration in this study was found at 40% palm vinegar concentration, namely 48.11% ash content and 47.35% protein, although the protein content did not meet commercial gelatin standards.

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Pemanfaatan Tradisional dan Pengetahuan Lokal Tanaman Lontar (Borassus flabellifer L.) oleh Masyarakat Pamekasan Madura

Cited by 3 publications

References 5 publications

Bali Aga Tourism Village Branding in Buleleng Regency Through the Existence of Local Products

Bali Aga Tourism Village Branding in Buleleng Regency Through the Existence of Local Products

Sintesis Selulosa Asetat dari Sabut Buah Lontar (Borassus flabellifer Linn) dengan Variasi Volume Anhidrida Asetat

The Effect of Pretreatment With Different Concentrations of Palm Tree Vinegar on The Gelatin Characteristics of Waste Fish Scales

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