Abstract
Some rubber farmers in Indonesia use un-recommended latex coagulant and it causes bad quality of rubber. The utilization of organic latex coagulants has the potential way to improve rubber quality. The aim of this study was to determine the effect of pineapple exocarp extract, gadung tuber extract and liquid of pulp cocoa fermentation as latex coagulants toward rubber quality. The study was using Randomized Completely Block Design with six treatments and four replications the treatments tested was 10 ml and 20 ml pineapple exocarp extract, 10 ml and 20 ml gadung extract and 10 ml and 20 ml liquid of pulp cocoa fermentation. The parameters observed were contact time, weight of rubber and rubber characteristic which are comprised of serum clarity, rubber color and rubber stinky smell produced, ash content and volatile matter compared to Standart Indonesian Rubber (SIR) 20. The result of this study showed that 20 ml latex coagulant had faster contact time than others and increased weight of the rubber. It showed that rubbers produced a bit stinky smell as well, it was better than rubbers produced by inorganic latex coagulant.
Highlights
Beberapa petani karet di Indonesia menggunakan koagulan lateks non anjuran sehingga merusak mutu kualitas bokar
The aim of this study was to determine the effect of pineapple exocarp extract, gadung tuber extract and liquid of pulp cocoa fermentation as latex coagulants toward rubber quality
The parameters observed were contact time, weight of rubber and rubber characteristic which are comprised of serum clarity, rubber color and rubber stinky smell produced, ash content and volatile matter compared to Standart Indonesian Rubber (SIR) 20
Summary
Penelitian ini dilaksanakan mulai bulan Mei 2018 sampai pada bulan Juni 2018, di Laboratorium Fisiologi Tanaman, Fakultas Pertanian dan Bisnis, Universitas Kristen Satya Wacana. Rancangan penelitian yang digunakan pada penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan enam perlakuan yang terdiri dari: 10 ml ekstrak kulit nanas (E1KN1), 20 ml ekstrak kulit nanas (E2KN2), 10 ml ekstrak umbi gadung (E1UG1), 20 ml ekstrak umbi gadung (E2UG2), 10 ml limbah cair hasil fermentasi pulp kakao (L1FK1) dan 20 ml limbah cair hasil fermentasi pulp kakao (L2FK2). Parameter yang diamati dalam penelitian ini terdiri dari waktu kontak, bobot karet, karakteristik karet, analisis kadar abu dan analisis kadar zat menguap sesuai dengan SNI (Standar Nasional Indonesia) 1903: 2011 tentang koagulum lapang SIR (Standart Indonesian Rubber) 20. Data parameter karakteristik karet diukur dengan uji sensori atau organoleptik atau pengujian yang dilakukan dengan menggunakan indra manusia. Data dari hasil pengamatan waktu kontak, bobot karet, kadar abu dan kadar zat menguap dianalisis dengan metode Analisis Sidik Ragam (ANOVA), jika menunjukkan hasil yang signifikan maka dilakukan uji lanjut dengan menggunakan uji lanjut Beda Nyata Jujur (BNJ) pada taraf kepercayaan 95%
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