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All Journal Journal La Lifesci Proceeding of International Conference Health, Science And Technology (ICOHETECH)
Firda Ainia Adha
University of Jember
Agriculture, Biological Sciences & Forestry Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology

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Physical Mechanical Properties of Biodegradable Plastics from Cassava Starch with Variation of Bagasse and Glycerol. Triana Lindriati; Andrew Setiawan Rusdianto; Bustani Pakartiko; Firda Ainia Adha
Journal La Lifesci Vol. 2 No. 1 (2021): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v2i1.287

Abstract

Environmental problems are related to plastic waste that difficult to degrade naturally. Polysaccharides in the form of gelatinized cassava starch and bagasse containing 52.70% cellulose can replace commercial plastic polymers. This research was aimed to determine the effect of variations in bagasse and glycerol on physical, mechanical and biodegradation tests. The study used 2 factors CRD consisting of the addition of bagasse and glycerol. The results showed that the addition of bagasse and glycerol reducing the brightness with a value range of 44.82-76.15 and increased absorption between 2.61-10.64%. The thickness occurred between 0.79-1.11mm. The tensile strength values are 8.30-14.33 MPa, inversely proportional to the elongation value between 11.85-94.22%, but directly proportional to the modulus young value between 0.09-1.24 MPa. The highest biodegradation values were 0% bagasse and 40% glycerol. The three best treatments were found in the combination treatment of bagasse and glycerol 0% 20%, 0% 30%, and 0% 40%.
The Potential of Local Garlic (Allium sativum L.) to Become a Flavor Enhancer Through Lacto-Fermented Garlic Firda Ainia Adha; Andrew Setiawan Rusdianto; Noer Novijanto; Maria Belgis
Proceeding of International Conference on Science, Health, And Technology 2021: Proceeding of the 2nd International Conference Health, Science And Technology (ICOHETECH)
Publisher : LPPM Universitas Duta Bangsa Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2229.186 KB) | DOI: 10.47701/icohetech.v1i1.1155

Abstract

Garlic is an agricultural commodity that is often used as an additional ingredient in various food that serve as a flavor enhancer. According to data from the Central Statistics Agency and the Directorate General of Horticulture of the Republic of Indonesia, in 2019 Indonesia's garlic production reached 88,816 tons. However, this amount is still not able to meet the demand for garlic in Indonesia which reaches 600,000 tons per year. To solve this problem, the Government of the Republic of Indonesia imports garlic from other countries. The problem of trade competition between local and imported garlic then arises. People prefer imported garlic because of the cheaper price and larger size. This condition causes farmers to not be able to survive in the competition and suffer losses. However, local garlic can actually compete in terms of quality. Local garlic has a sharper aroma with a more savory taste which will make the dish more delicious. Therefore, more attention to local garlic is needed, such as making innovations that can increase the value of local garlic. Lacto-fermented garlic is a food innovation that utilizes lactic acid bacteria (LAB) in the fermentation process. The fermentation process helps garlic produce a stronger aroma and taste as the allicin content increases. The fermentation process of garlic is carried out using the anaerobic fermentation method which lasts for 14 days. Garlic is fermented in a salt solution with 4 different concentrations consisting of 0%, 5%, 8%, and 10%. During the fermentation process, the aroma, garlic color, and solution color were observed. In terms of the aroma and color test aspects at the four concentrations used, the sample with a concentration of 8% on day 14 was selected as the best sample. This is because the osmosis process that occurs during fermentation is not excessive so that many organosulfur compounds in onions are still contained.
Co-Authors Bustani Pakartiko Maria Belgis Noer Novijanto Rusdianto, Andrew Setiawan Triana Lindriati