Secang Wood Research Articles

PENGARUH PENAMBAHAN SERBUK KAYU SECANG (Caesalpinia sappan L) DAN KALIUM SORBAT TERHADAP MUTU KECAP KELAPA BORNEO

Borneo Coconut Soy Sauce produced by a home industry in Jawai District is a type of coconut soy sauce made with coconut water as raw material. The drawback of Borneo Coconut Soy Sauce is the occurrence of quality degradation in a short time, causing Borneo Coconut Soy Sauce to have a short shelf life. Therefore, efforts need to be made to extend the shelf life by adding potassium sorbate as synthetic preservatives and sappan wood as natural preservatives. The study was conducted at the Quality Analysis Laboratory of the Sambas State Polytechnic and the Chemistry and Biology Laboratory of the Pontianak State Polytechnic using the non-factorial Randomized Block Design (RBD) experiment method with 3 repetitions using 6 types of treatment on samples with the type of concentration of potassium sorbate and secang wood powder. different. From the research, it was found that the addition of secang sawdust increased sugar and protein content, maintained the organoleptic quality of the product and found no contamination or bacterial contamination. From this study it can be concluded that the addition of potassium sorbate and secang wood powder can maintain quality so that it can increase the shelf life of Borneo Coconut Soy Sauce

NILAI EKONOMI TUMBUHAN (KAJIAN ETNOMEDISIN) OLEH MASYARAKAT ADAT MANDAR DI KECAMATAN LUYO, KABUPATEN POLEWALI MANDAR

One of the economic values of plants is that they can be used as medicine. Indonesian people since ancient times have used plants as traditional medicine. This knowledge has been passed down from generation to generation and there are differences between regions. This is due to differences in customs and experiences of people who use traditional medicine. Based on this, it is necessary to carry out an inventory or record of plants that act as medicines so that they can be properly documented. The purpose of this study was to obtain data on the types of plants used as traditional medicine by the local community. This research was conducted in West Pussui Village, Luwo District, Kab. Polewali Mandar, West Sulawesi. The method used is explorative which is descriptive qualitative in nature. The data collection technique used Participatory Rural Appraisal (PRA), through in-depth interviews covering the types of plants that can be used as medicine, their uses and how to mix the plants used. In addition to interviews, direct observation was also carried out to see the conditions at the research location. The technique of selecting respondents was done by snowball sampling. Data from interviews and observations were then presented in the form of pictures and tables and then analyzed using descriptive qualitative. The results showed that the people of the Mandar tribe used kirinyuh, guava, soursop, jatropha banana, cocoa duck, papaya, black turmeric, moringa, coconut, secang wood, bitter melon, meniran, lime, purslane and breadfruit as traditional medicine to treat various kinds of diseases. The part of the plant that is most widely used to treat diseases is the leaf with a percentage of 50%.

The Effect Of Secang Wood Detection Water In Treating Prickly Heat In Infants 0-12 Months

Secang wood decoction can be used to treat prickly heat of the infants Aged 0-12 months because secang wood contains gallic acid, flavonoids, tannins, resins, resorcin, d-alpha-phellandrene, oscimene, essential oils and brazilin which function as anti-bacterial, anti-inflammatory, anti-biotic and anti-oxidant. This study aimed to determine the effect of giving water Decoction of Secang Wood in Healing Prickly Heat in Babies Aged 0-12 Month in the working area of the Kassi-Kassi Makassar public Health Center in makassar in 2021. The type of research conducted is quantitative research Quasi-Experimental approach. sampling technique ussing Purposive Sampling with Posttest-only Control Group Design.The respondents of this study were 30 babies, 15 babies in the treatment group and 15 control group babies. Secang wood boiled water is used for bathing baby 2 times a day for 7 days. After being given sappan wood boiled water monitoring the healing of prickly heat with statistical tests using the Chi-Square test. The results showed that 15 babies were given boiled water seccang wood has the result of healing prickly heat (100%), meanwhile Of the 15 babies who were not given sappan wood boiled water, there were 2 babies who were experienced recovery (13.3%) and 13 infants who did not recover (86.7%). The results after statistical tests were carried out using the Chi-Square test the value of ρ = 0.000 < α = 0.05 is obtained, then H0 is rejected and Ha is accepted. So it can be concluded that in this study there is influence Giving Water Boiled Secang Wood in Healing Prickly Heat Infants Aged 0-12 Months in the Kassi-Kassi Makassar Health Center Working Area 2020. As advice for mothers whose babies experience prickly heat, you can applying the use of boiled water of secang wood to cure the prickly heat sweat in babies, so they can avoid prickly heat.

Pengolahan Es D’Wecang (Dawet Secang Tapioka) Minuman Tradisonal yang Memiliki Banyak Manfaat

At this time the life of the Indonesian people has been much influenced by the outside world in terms of lifestyle, clothing, way of speaking, attitude to food and drink. There are lots of foods and drinks from abroad that are popular in Indonesia and there are not a few enthusiasts, from young people, children, to the elderly, and some local foods and drinks are starting to lose interest, even some children don't recognize traditional food and drinks. And Currently, the rise of chemical-based drinks that are not in accordance with human life standards is growing rapidly in Indonesia, along with the development of science and changes in lifestyle, people are becoming more selective and critical of food consumption. to support health. At this PKM we process Dawet Ice made from secang wood and cassava flour which has many health benefits. The PKM method used is environmental reinforcement, Dawet sappan ice processing and marketing strategy. The purpose of this PKM is to preserve local drinks so that they can still exist today. The promotion strategy through social media such as on Instagram, tiktok, through go food, shopee food, and so on will make it easier for us to promote it. Apart from that, we will also continue to innovate so that our products continue to exist and are not out of date. The conclusion is that in this millennial era, we must innovate and take advantage of social media to increase creativity so that products that look simple can have a high selling value, even though they are simple local products, they are still contemporary drinks.

Karakteristik kimia serta organoleptik es krim dengan penambahan puree semangka (Citrullus lanatus Schard) dan ekstrak kayu secang (Caesalpinia sappan Linn)

Watermelon (Citrullus lanatus Schard) contains 93.4% low calories and water, 0.5% protein, 5.3% carbohydrates, 0.2% fat 0.1% fiber, 0.5% ash and vitamins (A, B and C). The usage of watermelon is not optimal in food innovation products due to commonly consume as fresh fruit. Ice cream is one of the food that has an increase in consumers every year but innovated as functional product should be analyzed. Secang wood (Caesalpinia sappan Linn) has potency as an addition to the antioxidant content in ice cream. The addition of watermelon puree and sappan wood extract into the formulation can increase the nutritional value of the resulting ice cream. The purpose of this study was to determine the effect of adding watermelon puree and sappan wood extract on ice cream characteristics. The study was conducted with 2 factors resulted 9 combination treatments using a factorial Randomized Complete Block Design (RCBD). Each treatment was repeated 3 times. Data were analyzed using analysis of variance (ANOVA) and Duncan's. The results of this study indicated that the addition of sappan wood extract to ice cream had an effect on the antioxidant, sugar content, color intensity of brightness L and intensity of yellow color b+. Meanwhile, the parameters of fat content, protein content, melting power, color intensity a+ had no significant effect. The addition of watermelon puree concentration had no significant effect on the protein content, a+ color intensity and color organoleptic. There was an interaction between watermelon puree and secang wood extract the antioxidant, sugar content, fat content and color intensity of L and b+. While there was not interact between these two ingredients on the parameters of protein content, melting power and color intensity b+.

Utilization of Secang Wood Ethanol Extract (Caesalpinia sappan L.) as an Additional Ingredient Antiseptic Hand Cream Preparations Instead of Hand Sanitizer

Secang wood is a plant used in medicine. This study aims to find out that ethanol extract of secang wood can be formulated into a hand cream preparation and to determine the antibacterial activity against Staphylococcus aureus as an antiseptic. This study used the maceration method to produce ethanol extract, then made a hand cream dosage formula using 2, 4, and 6% ethanol extract of secang wood. Then a physical quality evaluation is carried out including organoleptic testing, homogeneity testing, pH measurement, viscosity testing, and dispersion power. After that, an antiseptic test of Staphylococcus aureus is carried out. Based on research, the results show that hand cream preparations meet the standards. The anti-bacterial activity test of the hand cream extract of wood ethanol extract can inhibit the growth of Staphylococcus aureus with a concentration of 2, 4, and 6% respectively by 13.1; 13.9 and 14.8 mm fall into the category of inhibitory solid zones.

Formulation and Antibacterial Activity of Transparent Solid Soap Combination of Secang Ethanolic Extract and Clove Bud Oil Against Skin Disease Bacteria

Secang wood ethanolic extract and clove bud oil have antibacterial properties against Staphylococcus aureus, Propionibacterium acnes, and Pseudomonas aeruginosa. The formulation of both in transparent bath soap is additional protection for the body. This study formulated soaps and determined their antibacterial activity against Staphylococcus aureus, Propionibacterium acnes, and Pseudomonas aeruginosa. Soap was made using the hot process and the antibacterial activity was tested using the agar diffusion. The soap formulas F0 (as the base), F1 (3% clove bud oil), and F2 (a combination of 3% clove bud oil and 0.5% sappan wood ethanolic extract) have good appearance and quality including pH, foam stability, free alkali, unsaponifiable fat, and mineral oil content. The water content in the soap is >15%. The inhibitory diameter values of the soap (F0, F1, and F2) against S. aureus, P. acnes, and P. aeruginosa were in the moderate to strong category. Based on the contact time test of 90 seconds, F0 cannot kill bacteria; F1 can kill Staphylococcus aureus Propionibacterium acnes, and Pseudomonas aeruginosa; F2 killed Staphylococcus aureus in 90 seconds and Propionibacterium acnes, and Pseudomonas aeruginosa in 60 seconds.
 Keywords: soap, clove bud oil, secang, antibacterial

AKTIVITAS ANTIOKSIDAN MINUMAN FUNGSIONAL BERBASIS NIRA KELAPA DENGAN PENAMBAHAN EKSTRAK SECANG, KAYU MANIS, JAHE DAN BERAS HITAM

The development of coconut sap-based products with the addition of secang wood extract, cinnamon, ginger and black rice is one of the right steps to provide a beverage source of antioxidants to suppress the development of degenerative diseases caused by exposure to free radicals. Objective: to examine the effect of the type and amount of extract on the total phenol, anthocyanin, antioxidant activity levels of coconut sap based- functional drinks by added extract of sappan wood, cinnamon, ginger and black rice based. This is a factorial experimental study using a Randomized Block Design. Factors tried were: 1) Type of extract (sappan wood (J1), cinnamon (J2), ginger (J3) and black rice (J4)); 2) amount of extract addition (15%, 20%, 25%). Variables observed were: total phenol and anthocyanin levels. The results showed that the type of extract and the amount of its addition affected on the total phenol and anthocyanin levels of functional beverages made from coconut sap. Functional beverages with the addition of sappan wood, cinnamon, ginger and black rice extracts contained total phenols of: (4.8; 3.68, 2.68 and 3.68)mg/mL and anthocyanins content of (25.23; 7,72; 8.76; and 38.22)mg/L, respectively.. The more the addition of extract, the higher the anthocyanin and phenol levels. The mean value of anthocyanin levels in the addition of extracts 15%, 20% and 25% were: (13.08; 18.81; and 28.05) mg/L and the total phenol content, (2.94; 3.59, and 4.21 GAE/g), and antioxidant actifity (DPPH) were: (65,3%), (66,7%), (69% ) respectively. Functional drink based on coconut sap with the addition of black rice extract has the highest antioxidant activity.Keyword : secang wood, cinnamon, ginger, black rice

PENDEKATAN LEAN SIX SIGMA DAN TAGUCHI UNTUK MENGATASI MASALAH PENGEMASAN DAN PEMASARAN PRODUK WEDANG UWUH INSTAN SRUPUT

Wedang Uwuh Instan Sruput is one of the business unit of Industrial Engineering Program, Faculty of Engineering, Universitas Sarjanawiyata Tamansiswa Yogyakarta. Wedang Uwuh Sruput is an innovative manufacture of wedang uwuh into instant from the original form of whole and raw spices. The resulting product results sometimes have different quality/taste in each production process. The purpose of this research is to improve product quality of Wedang Uwuh Instan Sruput, improve the composition of herb wedang uwuh product, improve the concept of packaging and improve the marketing of the wedang uwuh products. The object of this research is Wedang Uwuh Sruput Prodi Teknik Industri UST. The materials used are instant wedang uwuh maker such as ginger, clove leaf, cinnamon leaf, secang wood, cloves, lemongrass, sugar and water. Identification is done on factors that affect product quality in order to create the same product in the market. The experiment was conducted by performing several times of Wedang Uwuh Sruput production with several variations of composition/formula using Taguchi method to maintain product consistency and quality. In this experiment there are 4 factors(sugar,ginger,water and secang)with 3 level design,that is 2,8 kg;2.9 kg and 3.0 kg for sugar,1.0 kg;1.2 kg and 1.4 kg for ginger,water is 5.0 L;5.2 L and 5.4 L,while the secang is 200 gr,210 gr,220 gr. The difference of the output of Wedang Uwuh Sruput is caused by the difference of sugar content, the difference of ginger content, the difference of the amount of water and the difference of the number of secang used, the use of different raw material specification, the length of production process is not same and the production process is still manual. The result shows that Waste which has the highest weight is waiting with the value of 0.252 at rank 31. Then the calculation of sigma value at early check is at the level of 3,001 sigma and final check at 2,455 sigma level. From the calculation of sigma level can be seen that the level of quality in Business Unit Wedang Uwuh "Sruput" is still far from lean six sigma target. Therefore, the advice given to the Business Unit Wedang Uwuh "Sruput" in the form of corrective actions that have been analyzed in this study. It was found that the most appropriate composition based on consumer preferences was Sugar 2.9 kg;Ginger 1.4;Water 5 L; and Wood Secang 200 gr.

Secang wood (Caesalpinia sappan L.) nanoemulgel activity as antiaging through suppressing the MMP-1 expression and the collagen degradation

Context: Aging is closely related to reactive oxygen species (ROS). ROS increases the collagenase enzyme (MMP-1) levels and collagen degradation that causes skin wrinkling. Secang wood (Caesalpinia sappan L.) containing brazilin and brazilein has been shown to have photoprotective and antioxidant properties. Aims: To evaluate the activity of C. sappan nanoemulgel as antiaging agent against the target protein, matrix metalloproteinases (MMPs), especially MMP-1, MMP-3, and MMP-9 by in silico assay and using in vivo assay through MMP-1 and collagen expression parameter. Methods: C. sappan nanoemulgel was made by mixing the gel base with C. sappan nanoemulsion from heartwood extract. The C. sappan nanoemulsion was formulated using the Self Nanoemulsifying Drug Delivery System method. In vivo testing was conducted with a post-test-only control group design and used male Wistar rats. MMP-1 expression was examined using immunohistochemical techniques, and the amount of dermal collagen was observed with Picro Sirius Red staining. In silico assay using a computational method with Autodock 4.2 program. Results: C. sappan nanoemulgel concentrations of 0.0625, 0.125, and 0.25% obstruct the expression of MMP-1 and collagen degradation. The bond energy value to MMP-1, MMP-3, and MMP-9 were -8.04, -10.40, and -8.70 kcal/mol (for brazilin); -8.82; -10.99, and -8.51 kcal/mol (for brazilein). Conclusions: Nanoemulgel containing C. sappan nanoemulsion has a potential activity as an antiaging agent by repressing MMP-1 expression and dermal collagen degradation. C. sappan nanoemulgel 0.25% showed the best result as antiaging. Brazilin and brazilein from C. sappan inhibit the MMP-1, MMP-3, and MMP-9 by in silico assay.

The Study of Citrus Peels (Citrus amblycarpa) Mass Ratio Substitution on Physicochemical of Rich-Antioxidant of Liang Tea

The purpose of this study was to obtain the mass ratio substitution of citrus peel in the rich-antioxidant of liang tea formulation which produced the best physicochemical characteristics. The ingredients for making rich-antioxidant of liang tea are dried herbal plant ingredients consisting of muje leaves (D. chinensis), nanas kerang leaves (Tradescantia spathacea Sw.), origanum leaves (Origanum vulgare Wilder), pandan leaves (Pandanus amaryllifolius), stem bark from Secang wood (Caesalpinia sappan), midrib skin from Lidah Buaya (Aloe vera chinensis) and jeruk sambal peels (Citrus amblycarpa) with mass ratios according to treatment. The treatment was in the form of mass ratio of liang tea and citrus amblycarpa peel (100:0; 90:10; 80:20; 70:30; 60:40; 50:50 and 40:60). Parameters to observed are physical characters include color, pH and chemical characters include qualitative phytochemical testing, vitamin C content, total phenol content, total flavonoid content and antioxidant activity with DPPH inhibitory activity. The results showed that the formulation of the mass ratio of liang tea: citrus peel 70:30 had the highest total phenol content, total flavonoid and antioxidant activity (63,82 ± 3,70 mg GAE/g ext, 47,73 ± 4,34 mg QE/g ext and 83,28 ± 1,99 % respectively). The formulation liang tea and citrus peel with mass ration 60:40 showed the highest pH value (6,89 ± 0,04. The colour of tea formulation of liang tea and citur peel with mass ratio 70:30 showed colour characteristics are *L value (32,07 ± 0,06), *a (2,03 ± 0,06), *b (0,6 ± 0),*C (2,53 ± 0,06) and *h (15,23 ± 1,04).

PEMANFAATAN BERBAGAI TANAMAN BERWARNA SEBAGAI INDIKATOR ASAM-BASA ALAMI UNTUK PENGUJIAN ASAM LEMAK BEBAS PADA CRUDE PALM OIL (CPO)

The study was conducted using a Completely Randomized Design (CRD) consisting of one factor, namely colored plant varieties and indicator concentration consisting of 9 levels, as follows: red spinach 0.15 ml (A), red spinach 0.30 ml (B) . ), 0.45 ml red spinach (C), 0.15 ml purple cabbage (D), 0.30 ml purple cabbage (E), 0.45 ml purple cabbage (F), 0.15 ml secang wood (G ), 0.30 ml sappan wood (H), 0.45 ml sappan wood (I), with two repetitions. Anthocyanins that have been extracted from various types of plants were analyzed first including anthocyanin levels, yield and pH levels. Furthermore, colored plant extracts in alcohol were used as indicators for titration of free fatty acids and comparative analysis was carried out with phenolphthalein (pp) indicator, and visual color changes were observed. This study aims to determine the type of colored plant as a source of anthocyanin which has the highest yield and effective anthocyanin content used as an indicator substitution in the analysis of free fatty acids in Crude Palm Oil (CPO). The results of this study indicate that variations in plant species and indicator concentrations greatly affect anthocyanin and FFA levels. The results of the calculation of Free Fatty Acids with a pp indicator of 0.45 ml of 2.7803% have similarities with using purple cabbage indicator of 0.45 ml of 2.5813%, which is supported by a yield of 34% and anthocyanin content of 0.0472 mg/ ml. Keywords: indicator, colored plants, anthocyanins, free fatty acids (ALB)

Antioxidant of Effervescent Tablet Formulated from Combination of Secang Wood and Red Ginger Extracts

Secang wood has strong antioxidant properties because it contains phenolic compounds such as flavonoids and brazilin. Also, red ginger has antioxidant derived from nonvolatile phenolic compounds. Until now, there has been no use of a combination of secang wood extract and red ginger specifically for the manufacture of effervescent tablets. The purpose of this study was to formulate an effervescent tablet by doing combination of secang wood and red ginger extracts with using various concentrations of citric and tartaric acids. The formulations conducted were three acid sources of 20%, 25%, 30%, using wet granulation. The evaluation subjected to the formulas included the physical properties of the granules, such as the water content and flow properties of the granules. Meanwhile, the evaluation performed to the tablet included the hardness test, tablet friability, weight uniformity, dissolution time, and acidity (pH). The analysis was carried out in accordance with the requirements of the Indonesian Pharmacopoeia Edition III and BPOM. The results obtained are effervescent tablet with an acid variation of 20% with physical quality values of water content of 2.91% and granule flow properties of 6.03 s. Meanwhile, the physical quality requirements of effervescent tablets were tablet hardness of 4.02 kp; tablet friability 0.46%; weight uniformity 0.132%; 71 s dissolution time; and 6.4 degrees of acidity.

SIFAT ORGANOLEPTIK DAN KADAR AIR KUNING TELUR ASIN ITIK MAGELANG DENGAN PENAMBAHAN EKSTRAK KAYU SECANG (Caesalpinia sappan L.)

Eggs are high protein and fat livestock products which makes them easily damaged. One of methods to maintain egg quality are by processing them into salted eggs with the addition of Secang wood extract (Caesalpinia sappan L.) as a natural preservative. This study aims to utilize and determine the best concentration of Secang wood extract in increasing the organoleptic properties and reducing the water content of the salted egg yolk of Magelang duck. The method used was Completely Randomized Design (CRD) with 4 treatments of different concentrations of Secang wood extract (0; 2.27; 4.44; and 6.52%) and 5 replications. Each replication contains 4 Magelang duck eggs. Data collected were analyzed by means of variance (ANOVA) at a significance level of 5% and significant differences between treatments were analyzed by Duncan. The results showed that the addition of 4.44−6.52% Secang wood extract were significantly reduced the aroma to slightly fishy (2.82−2.83), but the addition of Secang wood extract 6.52% had no significant effect on the color, which was orange (2.97−3.21), slightly salty texture (2.86−3.23), flavorless salty taste (2.20−2.52), and has not been able to reduce the water content (29.39−34.60%) of salted egg yolk Magelang duck. The conclusion of this research is that the addition of Secang wood extract to a concentration of 6.52% can reduce the fishy aroma, but has not affected the color, texture, taste, and water content of the salted egg yolk of Magelang duck.
 Keywords : magelang duck salted egg, organoleptic test, secang wood extract, water content

Quantitative Analysis of Secondary Metabolites and Solvent Optimization of Secang Wood Extract (Caesalpinia Sappan L/BiancaeaSappan) as Disclosing Agent

Disclosing solution is a material that is often used to see the presence of plaque, made of erythrosine base material. Erythrosine is one of the food coloring ingredients and can also be used for bacterial staining, can cause allergic reactions and this dye also has the potential as a carcinogen. The purpose of the study is to figure 1). qualitative of the secondary metabolites of brazilin compounds in secang wood extract, 2). quantitative of the secondary metabolites of brazilin compounds in secang wood extracts and 3). toxicity in secang wood extract using the BSLT shrimp larva toxicity test (Brine Shrimp Lethality Test). The study design is a non-experimental one that will examine quantitatively on secondary metabolites of secang wood extract and toxicity tests. The research tools used are ovens, grinders, mechanical sieves, maceration vessels, hydraulic presses, rotary evaporators, water baths, Uv-Vis spectrophotometers, glass tools and materials used are secang wood and other materials used namely ethanol pro analysis, methanol pro analysis, hexane pro analysis, ethyl acetate pro analysis, aqua sterile, what man paper, FeCl3, HCl, shrimp larvae, and larval growing media. Quantitative analysis test obtained the level of secang wood brazilin which is 8.54% b / b. In toxicity tests using Uv-Vis spectrophotometers, the results of wood extracts are not toxic to living things based on toxicity tests with shrimp larva test models. Conclusion, secang wood contains brazilin which plays a role in giving red color and is not toxic to living creatures so that it is safe to use in humans.

PENGGUNAAN EKSTRAK KAYU SECANG DAN KOL UNGU PADA MEDIA MANITOL SALT AGAR UNTUK MENUMBUHKAN Staphylococcus

Mannitol Salt Agar (MSA) is a selective and differential medium for isolating Stapylococcus bacteria, distinguishing Staphylococcus aureus bacteria from other species from the ability of mannitol to ferment which changes the color of the phenol red indicator from red to yellow. The use of synthetic indicators that are not environmentally friendly and difficult to decompose can be replaced with natural indicators, including the use of secang wood extract (Caesalpinia sappan L.) and purple cabbage (Brasicca oleraceae). The research was conducted using a descriptive method which describes the color changes of the modified mannitol salt agar (MSA) media of secang wood and purple cabbage extract after being planted with bacteria. Staphylococcus aureus and Coagulation Negative Staphylococcus (CoNS) bacteria were isolated from acne-prone skin. The growth of Staphylococus aureus changed the color of the modified MSA medium from red to yellow for the secang wood extract and the color change from blue to pink for the purple cabbage extract. The growth of CoNS bacteria changed the color of the modified MSA medium from red to red-orange for the secang wood extract and the color change from blue to blue-purple for the purple cabbage extract. Both bacteria thrived on purple cabbage modified MSA media. From this study, it was concluded that secang wood extract and purple cabbage could be used as natural indicators of modified MSA in growing Staphylococcus isolated from the skin.

Effect of sugar concentration and fermentation time on secang kombucha drink

Secang kombucha drink is a fermented drink by Acetobacter xylinum and Sacharomyces cerevisiae using secang wood. Secang wood contains several nutritional contents that can be used in food diversification and sustainability of food for supporting food security. The use of secang wood is as a substitute for tea leaves in making of kombucha drinks. The study aims to determine the effect of fermentation and the concentration of sugar used on the manufacture of secang kombucha drink. The study was conducted using the factorial CRD (Completely Randomized Design) method, that is the addition of sugar concentration (G): 10%, 20%, 30% and fermentation time (F): 4 days, 7 days, 10 days, 13 days. The parameters observed were total acid, total soluble solid, pH, viscosity, and colour value. The results showed that the effect of addition of sugar concentration and fermentation time had a very significant effect on total acid, total soluble solid, pH, viscosity, and colour value. The best treatment is G2F3 treatment (the sugar concentration of 20% and the fermentation time of 10 days) with total acid of 0.9239%, total soluble solid of 20.8964°Brix, pH 2.9997, viscosity of 1.0906 Pa.s and colour value of 54.9170°Hue.

UJI POTENSI KAYU SECANG (Caesalpinia sappan L.) TERHADAP MORTALITAS ULAT JAGUNG (Spodoptera frugiperda) DI LABORATORIUM

Spodoptera frugiperda is a new pest on maize plants in Indonesia that attacks the leaves and corn cobs. Secang wood has the potential as a vegetable pesticide because it contains active compounds. The purpose of this study was to determine the potency of sappan wood (Caesalpinia sappan L.) on the mortality of corn caterpillar (S. frugiperda) in the laboratory. This study used a completely randomized design (CRD) with 6 (six) treatments which were repeated 4 (four) times. The treatments were P0 (without application of sappan wood), P1 (application of sappan wood 1 g/L of water, P2 (application of sappan wood 2 g/L of water, P3 (application of sappan wood 3 g/L of water), P4 (application of sappan wood 4 g/L water, P5 (application of sappan wood 5 g/L water. The method used includes testing the feed spray method and larva body spray. The results showed that the 5 g/L water treatment showed a mortality percentage of 30% with the feed spray method and 22 ,5% by larva body spray method.

Characterizing Instant Powder Drink Mixed of Kersen Leaves (Muntingia calabura) and Secang Wood (Caesalpinia sappan L.) with Maltodextrin Addition

This study aims to determine the effect of the proportion of kersen leaves extract with secang wood and the addition of maltodextrin on the characteristics of instant powder drink and determine the best treatment combination. This study used a completely randomized design (CRD) with 2 factors, namely the proportion of kersen leaves extract and secang wood (75: 25, 50: 50, and 25: 75) and the addition of maltodextrin (5%, 10%, 15%). The data obtained were analyzed statistically using analysis of variance (ANOVA) at a 95% confidence level, if there was a difference between treatments, it was continued with Duncan’s test = 5%. The best treatment was obtained at the proportion of kersen leaves and secang wood 25: 75 with the addition of 15% maltodextrin with a water content of 4.24%; ash content 1.17%; Solubility 94.48%; total phenol 126.51 mg TAE/gr sample; antioxidant activity 57.24%; vitamin C 1.87 mg/100 grams; The average sensory evaluation value of color was 4.15 (like), aroma was 3.85 ( rather like)and taste was 3.6 (rather like).

Community Empowerment with Training in the Making of Spice Tea Beverages in Banjaragung Village, Tuban District

Community Service is one of the Tri dharmas of Higher Education to be one of the accesses to achieve this vision. The community in Banjaragung Village was chosen as a partner to introduce Health Tea drinks made from pure spices. Through this activity, the author hopes to be able to carry out the mission to realize the learning process in the field of creative economic entrepreneurship with qualities that are relevant to the needs of today's society. Spices and especially sappan wood in Banjaragung Village have not been processed properly and lacked innovation. Considering that today's society needs drinks and food that can increase the body's immune system with spices, community service is made to make training to process secang wood and spices such as red ginger, lemongrass, cinnamon and tea leaves into products that are quickly consumed. by making health tea bags. Secang wood plant or the Latin nameCaesalpinia sappan is one type of spice that can be used for its woody stems or fruit. The components of bioactive compounds contained inwood, namely brazilian, brazilein, 3'-O-methyl braziline, sappansappan, chalcone, sappancalchone are known as antioxidants. Research on sappan wood as an antioxidant and can be used as a natural dye has been a lot. The counseling carried out is expected to provide insight to the community in Banjaragung Village about how to make Health Tea drinks so that they can help improve the economic level of the community.