Temperature 60oC Research Articles

Effect of brewing conditions on flavonoid, phenolics, anthocyanins and antioxidant contents in hibiscus tea infusion

The hibiscus flowers are cherished for its high aesthetic value and in India it is one of the popular flower cultivated in almost every households due to its religious significance. Besides its hardy nature and wider adaptability in differ agro-climatic conditions. The hibiscus flower has been historically used in Ayurveda and Unani system to cure various ailments. Presently, the hibiscus flowers are being used in various value added products. Therefore, in the present investigation efforts to study variations in secondary metabolites from hibiscus petal tea infusions caused due to drying temperature ( 50ºC, 60ºC and 70ºC), quantity used (1.0 g, 1.5g and 2.0 g) and dipping duration (90 sec, 120 sec and 180 sec). The treatment combination of 60ºC drying temperature, 2 g quantity used and 120 seconds dipping duration obtained as optimized combination of selected independent variables which gave infused tea with high amount of bioactive compounds like total phenols content ( 75.65 mg GAE/g), total flavonoids content (64.73 mg/g catechin), total anthocyanins content (91.54 mg/l), antioxidant activity (88.38% and 0.37 µmol TE/g) along with superior aroma, taste and good colour retention up to 90 days of storage duration.

Effect of Blanching Temperature and Convective Hot Air-drying Temperature of Orange Peel Slices on Its Quality Evaluation

Drying characteristics of orange peel was investigated by blanching and convective hot air drying of orange peel slices (of 3mm thickness) at the temperature 40ºC, 50ºC and 60ºC. Drying models i.e. Lewis, Henderson and Pabis and Page were fitted to the experimental data on moisture ratio with respect to time. The page model fitted well r^2≥0.976 and MSE≤0.0012 among all the models tested for the experimental data. Effective diffusivity (Deff) at time (t) for orange peel were 0.086×10-8m2/s, 1.834×10-8m2/s and 2.017×10-8m2/s which was blanched at 72ºC:10 min, 82ºC:8min and 92ºC:5 min and dried at 40ºC; 0.0903688×10-8m2/s, 1.077×10-8m2/s and 1.898×10-8m2/s which was blanched at 72ºC:10 min, 82ºC:8min and 92ºC:5 min and dried at 50ºC; 1.168×10-8m2/s, 1.422×10-8m2/s and 1.579×10-8m2/s which was blanched at 72ºC:10 min, 82ºC:8min and 92ºC:5 min and dried at 60ºC. The activation energy (Ea) for moisture diffusion was found to be 2.244×104 kJ/mole, 2.523×104 kJ/mole and 1.262×104 kJ/mole. The quality parameter i.e. T.S.S was in 20 to 60(°B), acidity was in the range of 0.32 to 18.09 %, reducing sugar was in the range of 19.05 to 6.21 % non-reducing sugar was in the range of 2.56 to 10.13%, total sugar was in the range of 9.08 to 25.8%, pH was in the range of 5.4 to 3.6%, ascorbic acid was in the range of 18.2 to 34.76%, yellowness index was in the range of 77.76 to 154.40 and protein was in the range of 8.60 to 11.24% on orange peel powder prepared from blanching at 72ºC: 10 min, 82ºC: 8min and 92ºC: 5 min dried at 40⁰C, 50⁰C and 60⁰C respectively were determined and discussed.

Development of an iot-based humidity, temperature, and air quality monitoring system

Monitoring the environment has become of great importance as it helps individuals keep tabs on their environment. Air pollution is very dangerous to human health and it is known to cause deadly health conditions. This research presents an IoT-based design that will effectively monitor the humidity, temperature, and air quality of a given environment. NodeMCU humidity, temperature, and gas sensors were deployed in the design of the system. The output interface was designed using the Blynk IoT platform. The system was tested in two stages using application of gas pollutants and heat on one hand, whilereadings were taken from a cool evening and sunny afternoon on the other hand. After testing all the functions of the system under various conditions, it revealed 76% humidity, 26.8oC temperature, and 461ppm on the application of gaseous air pollutants, 43.1% humidity, 45.6OC temperature, and 199ppm of air quality on the application of heat, 51.1 humidity, 20.4% temperature, 198ppm of air quality on a cool evening and 70.7% humidity, 29.5OC of temperature and 206ppm of air quality on a sunny afternoon. The system showed improved performance in terms of monitoring of humidity, temperature and air quality and can be deployed suitably in homes, schools, and industries.

Carcass Characteristics and Meat Quality of Balitbangtan's Superior Village Chickens (KUB) Slaughtered at Different Ages

The research aims to determine the effect of slaughter age on carcass characteristics and meat quality of KUB chickens kept by farmers as meat producers. The research used a completely randomized design with a unidirectional pattern using 65 un-sexed Kampung Unggul Balitbangtan (KUB) chickens. The chickens were divided into 4 slaughter age treatments, namely 4 weeks, 6 weeks, 8 weeks and 10 weeks. At each slaughter age, 15 chickens are used as replications. All chickens in the slaughter age group are slaughtered using the bleeding method in the neck area by cutting off the respiratory tract, blood vessels and digestive tract. After the chicken is declared dead, it is dipped in warm water (temperature 80oC), then the feathers are cleaned, the head and neck, legs are cut and the internal contents are removed. For the purposes of measuring meat quality, meat samples were taken from the chest and then measured at the Animal Products Processing Technology Laboratory, Faculty of Animal Husbandry, Mataram University. Slaughter age increased live weight, lower thigh weight percentage, meat cooking loss value (P<0.01), carcass weight percentage, wing weight percentage, upper thigh weight percentage, and water holding capacity (P<0.05), but did not affect breast weight percentage , back weight and meat pH (P>0.05). It was concluded that delaying the age of slaughter increases the edible part and decreases the inedible part. This research delays the age of slaughter to increase the edible part and reduce the inedible part.

Biogenic Synthesis of Zinc Oxide Nanoparticles with Leaves and Cones Concentrate of Cupressus Arizonica and Assessment of Photocatalytic and Antibacterial Efficiency

Among the metal oxide nanoparticles, zinc oxide (ZnO) has recently been cited as the new material of the future due to its unique properties and wide application areas. In this study, we offer a simple technique for the production of extremely stable ZnO nanoparticles (CA-ZnO NPs) using the aqueous and ethyl alcohol (1/1, v/v) extract of Cupressus arizonica (CA, Blue cypress) leaves and cones and zinc acetate (Zn-Ac) salt. The structure of the produced CA-ZnO NPs was elucidated and nanoparticles were used as a photocatalyst for the removal of textile dyestuffs. The particle sizes of CA-ZnO NPs calcined at different temperatures (60ºC, 150ºC, and 400ºC) increased from 20 nm to 50 nm. Produced CA-ZnO NPs were used to investigate photocatalytic degradation of Basic Yellow (BY28), Basic Violet 39 (BV39), Methylene blue (MB), Brilliant Blue (BB3) and Basic Red 46 (BR46) in aqueous solution under UV- light and daylight irradiation. After stirring dye solutions containing CA-ZnO NP for one hour in darkness and 7 hours under UV- light, decolorization rates varied from 53% to 100%. Decolorization of the dyestuff molecules follows the pseudo first-order kinetics. Produced CA-ZnO NPs showed antibacterial efficiency against Escherichia coli and Staphylococcus aureus. CA-ZnO NPs formed zones ranging from 10 mm to 11 mm against gram+ and gram- bacteria. Green production of ZnO NPs utilizing Cupressus arizonica plant extract can replace chemical methods, and the resulting CA-ZnO NPs can be used in industries like water purification. This eco-friendly biogenic synthesis method is a new, inexpensive and useful technique suitable for large scale.

Effect of Drying Temperature on the Proximate Content of Moringa Leaves (Moringa oleifera) Powder as Raw Material in Food Industry using Fluidized Bed Dryer

Moringa (Moringa oleifera) leaves can be used as a functional food as well as a source of nutrition for health. Moringa leaves are very rich in carbohydrates, protein, fiber, iron, magnesium, potassium, folate, phosphorus, selenium, zinc, copper, calcium, vitamin A, B vitamins, vitamin C, alkaloids, tannins, terpenoids, flavonoids, and saponins. Moringa leaves processing is very limited in Indonesia, therefore further processing is needed using the best temperature. Because the content contained in Moringa leaves is very easy to damage. This study aims to obtain the best temperature treatment in the drying process of Moringa leaves and determine the effectiveness of drying Moringa leaves with a fluidized bed dryer, and it with the drying method at room temperature (20oC to 25oC) on the degradation of the proximate content of Moringa leaves. The stages of this research the cleaning and separation process from the stems of Moringa leaves, followed by a drying process at temperatures of 35oC, 45oC, 55oC, 65oC, and room temperature (20oC to 25oC). Followed by making Moringa leaves to powder and the process of proximate analysis of Moringa leaves. Results. The results showed that the best treatment proximate analysis results was at a temperature of 45oC with a water content of 8.97%, and ash content of 10.31%. The protein content of 36.04%, fat content of 9.56%, and carbohydrates of 35.11%.

Antibacterial Ingredients That Cause Diarrhea Can Be Made from Black, Green, and White Tea Extract (Camellia sinensis L.)

One cause of diarrhea is a bacterial infection. Tea (Camellia sinensis) is a steeping drink that has the efficacy of treating diarrhea. This looks at goals to decide the effect of formulations of three tea extracts that act as antibacterial causes of diarrhea and decide the most appropriate maceration temperature. Extraction was carried out with water solvents at temperatures 70oC, 100oC, and 121oC. The disc method conducted an antibacterial test against E. coli and S. aureus. The most optimal temperature for producing the highest inhibitory zone is the temperature of 100oC. Tea extract temperatures of 100oC are used for antibacterial testing. BSLT test showed the LC50 value of 1800 µg/mL. Tests on E. coli bacteria showed the highest results in a single white tea extract with a diameter of 9.750 mm, and tests on S. aureus showed the highest results in the three tea extract formula with a diameter of 9.65 mm. The inhibitory area evaluation of the system changed into finished using the simplex-centroid design method. It showed a non-huge linear model in the antibacterial test in opposition to E. coli and S. aureus.

Effect of temperature and extraction time on quality of pectin from arabica coffee pulp

Coffee is one of the largest commodities in the world. With coffee production more industrialized, waste generated a huge environmental problem. Coffee pulp is the main by-product of coffee processing. One of the components of coffee pulp is pectin. Pectin production from coffee pulp and its characteristics should be studied since extraction conditions used in production vary depending on raw material, desired type of pectin, and process economics. This research aimed to study the characteristics of pectin from coffee pulp extracted using oxalic acid under different times (80 and 90 minutes) and temperatures (100oC and 120oC). The parameters analyzed were yield, equivalent weight, water content, ash content, methoxyl, galacturonic acid, and degree of esterification. The result showed that extraction time and temperature affect the characteristics of pectin. The highest yield was obtained by extraction at 90oC for 90 minutes. The coffee pectin has colored light brown and is categorized as low methoxyl pectin. Overall pectin coffee pulp produced in this study has met the quality requirements of dried pectin by the International Pectin Producer Association (IPPA) standard

Structure, Composition and Morphology of Self-Assembled 2D Nanostructures Based on SnO2 Nanoparticles Observed in Unannealed Mn Doped Hydrated Form of Tin Oxide (II) or (IV) Synthesized by Co-precipitation Method

Background: 2D nanostructures are greatly interested in different technological applications, particularly optoelectronics. Tin oxide 2D nanostructures have shown great transparency and ideal charge carrier transport properties. Objective: The current study aims to evaluate the main characteristics of 2D-nanostructures observed during the synthesis of hydrated forms of tin oxide (II) or (IV) doped with Mn. Methods: A chemical co-precipitation method was used for the synthesis of the hydrated forms of tin oxide (II) or (IV) with different conditions on time (1 and 1.5 h) and temperature (60ºC and 90ºC), using MnCl2 as the manganese source. Results: X-ray diffraction and XPS results revealed the formation of the hydroromarchite phase (Sn6O4(OH)4) as the main product of the synthesis reaction. Scanning electron microscopy images were used to identify and measure, in a first approach, the 2D nanostructures observed as a result of the synthesis. Morphological characterization using different transmission electron microscopy techniques revealed the presence of nanoparticles that were observed to self-assemble to form the 2D nanostructures observed (nanorods and nanosheets). Nonetheless, selected-area electron diffraction suggested the presence of the cassiterite phase (SnO2) in the nanoparticles forming the 2D nanostructures. Furthermore, chemical analyses using energy-dispersive X-ray spectroscopy supported the observations made by the diffraction studies regarding the presence of cassiterite phase (SnO2) in the 2D nanostructures. The number of 2D nanostructures observed in the analyzed samples increased as the Mn concentration increased in the synthesis reaction. Conclusions: The addition of Mn as an intended doping element increased the crystallite size and the polycrystallinity of the synthesized hydrated forms of tin oxide (II) or (IV). Additionally, it also promoted the formation of 2D nanostructures made of SnO2 nanoparticles.

Effects of different drying methods on the micronutrients of four leafy vegetables traditionally consumed by some Clans in Izzi and Unwana, Ebonyi State, Nigeria

This study was carried out to evaluate the effects of different drying methods (Freeze drying, shade drying and oven drying at varied temperatures of 40oC, 50oC and 60oC) on the micronutrients (mineral and vitamin) contents of L. cupanioides, F. ottonifolia, P. osun and C. pentandra. The minerals contained in both dried and fresh leafy vegetable samples were analyzed by the dry ash extraction method, while vitamins (A, B1, B2, B6 and E) contents of the leafy vegetable samples were determined spectrophotometrically. Vitamin C was determined titrimetrically after homogenizing each sample in 50ml 5.6M EDTA solution. The results from the study revealed that the various drying methods affected the leafy vegetable samples within and between them in the same pattern but to different degrees resulting to moisture lose with increase in minerals and increase in vitamin concentrations when compared with the fresh leafy vegetable samples. Freeze drying and shade drying had the best micronutrients retention effects across all the leafy vegetable samples while oven drying at varied temperatures of 40oC, 50oC and 60oC had gradual decrease in minerals and vitamins retention effects as the temperature increases. The difference in mineral and vitamin concentrations retention with respect to drying methods decreased in this order: Freeze drying > shade drying > oven drying at 40oC > oven drying at 50oC > oven drying at 60oC. The results of the various micronutrients for both fresh and dried leafy vegetable samples in this study ranged as thus: Calcium (72.59–398.10mg/100g), magnesium (41.16–461.07mg/100g), phosphorus (79.28–306.11mg/100g), iron (2.11–32.11mg/100g), zinc (0.19–18.88mg/100g), sodium (29.10–326.51mg/100g), potassium (0.8-196.31mg/100g), vitamin B1 (0.31– 4.22mg/100g), vitamin B2 (0.31 –1.49mg/100g),vitaminB6 (0.36–3.91mg/100g), vitamin A (110.01–548.22ug/g), vitamin C (159.84–818.46mg/100g) and vitamin E (0.16– 9.91mg/100g). In conclusion, the freeze drying and shade drying are the best drying methods for producing dried traditional leafy vegetables with higher micronutrients retention than oven drying at varied temperatures (40oC, 50oC and 60oC).

RANCANGAN PROTOTIPE MESIN PENGERING GABAH BERBASIS TEKNOLOGI HYBRID

Until now, the process of processing paddy into rice still relies heavily on the traditional and commonly used methods. During the drying stage, the harvested rice grains are spread out and sun dried. To address this issue, an effective solution is needed to enhance the quality of of rice seeds. Therefore, a post harvest rice handling technology is being developed with a hybrid technology based grain drying tool, where solar energy is still harnessed through photovoltaic solar panels (PLTS). The purpose of this research is to design, develop, and test a prototype grain drying machine abased on hybrid PLTS technology. The research focuses on calculating the power drying, and evaluating the PLTS system. The methods used include testing grain drying with variations in temperatures of 45ºC, 50ºC, dan 51ºC , as well as a grain weight of 8 kg. the greatest energy consumption during drying is directed towards the PLTS battery system, and calculations are performed to determine the duration of battery usage. The research findings reveal drying efficiencies of 9.7%, 12.8%, and 13.12% and final mouisture contents of 16.3%, 14.6% and 14.1 % at temperatures of 45ºC, 50ºC, and 51ºC respectively. The optimal drying times are 2 hours at 45ºC and 50ºC, and 1.5 hours at 51ºC. the battery usage time with a power of 209 W is 2.3 hours.

EFFECT OF DRYING TIME AND TEMPERATURE OF LPG FUEL CONSUMPTION DURING THE DRYING OF BAGE FISH TYPE TRAY DRAYER

Lemuru fish is a typical Sumbawa dish made from many types of fish and processed through various processes such as salting, salting and drying. The purpose of this research is the time and temperature of the drying process. The independent variables are: variations in temperature (50ºC, 60ºC, 70ºC) and time (180 minutes, 240 minutes, 300 minutes). After analysis, the following conclusions can be drawn. The drying speed is 180 minutes at 70°C. The highest drying speed was 0.98 g/minute, while the lowest was 300 minutes at 50 °C and a value of 0.56 g/minute. The air content temperature is 60⁰C and 70⁰C according to the quality standard for dried fish (SNI 82732016). Temperature 50 ⁰C 240 and time 300 minutes air content 32.67 n 28.33%. Drying time of 50% temperature 180 minutes gives 8.87% efficiency at lowest temperature 70ºC 300 minutes gives 3.64% The lowest material consumption is 180 minutes at 50ºC gives a value of 0.087 kg, the highest fuel consumption at 70ºC gets a value of 0.31 kg

Optimising reaction variables for the preparation of superabsorbent iron fertiliser hydrogel using sugarcane bagasse: A sustainable approach to improve crop nutrient release

Iron (Fe) is a vital micronutrient essential for crop growth and development. Utilisation of bio-based, environmentally friendly functional polymers is inevitable for society. As an alternative to the conventional Fe fertiliser, the present study aimed to synthesise a higher Fe percentage containing hydrogel with organic substances that can facilitate the slow release of nutrients, reduce fertiliser nutrient fixation, and minimise environmental pollution. The reaction variables were optimised for the preparation of superabsorbent using sugarcane bagasse and nano-zeolite-based slow-release Fe fertiliser (SR Fe) hydrogel. This was formulated by graft, co-polymerising acrylic acid, acrylamide, sugarcane bagasse, and nano-zeolite with N,N'-methylene bis-acrylamide as a crosslinker and ammonium persulfate as an initiator. Based on the swelling percentage, the reaction variables of the SR Fe fertiliser were standardised. The crosslinker (MBA - 10 wt%), the initiator (APS - 10 wt%), the filler (Nano-zeolite - 10 wt%), the monomer acrylamide composition (AAm - 2g), the acrylic acid content (AA - 7 ml), the reaction temperature (60oC), and the drying temperature (40oC) were chosen based on desirable swelling percentage and loaded with Fe fertiliser. The Fe fertiliser was loaded to sugarcane bagasse in different ratios (1:0.5, 1:1, 1:1.5, 1:2). The present study showed that the SR Fe fertiliser with the highest percentage of Fe (6.4%) in the ratio of sugarcane bagasse to Fe fertiliser of 1:2 could be used as an effective SR Fe fertiliser to supply nutrients slowly to crops to meet their nutrient needs and improve nutrient use efficiency.

Halotolerant Plant Probiotic Bacterial Isolates of Mangrove Soils of Chidambaram and Thanjavur, India

Halotolerant plant growth-promoting rhizobacteria (HTPGPR) are beneficial microbes that can be exploited to mitigate the negative effects of soil salinity on crops. In the current investigation, eight saline soil samples collected from 2 mangrove ecosystems of Tamil Nadu (Chidambaram and Thanjavur) during December 2022 were used to isolate saline tolerant bacterial cultures at the Department of Agricultural Microbiology, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, India. Using 5 different bacterial growth media, 48 rhizobacterial isolates (ST1 to ST48) were obtained. Salt tolerance ability (0, 5, 10, 15 and 20% NaCl) of these 48 isolates under in vitro conditions indicated their potential to tolerate up to 10% NaCl (1.71 M). None of the isolates could grow at 20% NaCl (3.42M). Bacterial isolates such as ST11, ST13, ST18, ST20 and ST27 showed minimum growth at 15%NaCl (2.57M). 33 isolates which could grow well at higher salt concentrations were selected. Among 33 isolates, 18 isolates with higher concentration of intracellular sodium content (ST1, ST2, ST3, ST7, ST8, ST9, ST11, ST12, ST13, ST17, ST18, ST20, ST27, ST30, ST32, ST34, ST39, and ST40) were selected and characterized qualitatively for their ability to mineralize phosphate, potassium, and zinc, and to produce HCN. Potential of these18 bacterial isolates to tolerate other abiotic stress factors such as pH and temperature was also studied. Among 18 isolates, the isolates ST7, ST17, and ST30 were found to be multimineral solubilizers. Bacterial isolate ST17 was found to prefer alkaline (pH 9.0) and mesophilic temperature (35ºC) for its growth at both saline (5% NaCl) and non saline condition.

An Experimental Method to Calculate Average Metal Ions Charge by Electrolysis at Different Temperatures

An experimental method to calculate average metal ions charge by electrolysis at different temperatures is proposed. Direct electric current and anode mass decreasing were measured during electrolysis into concentrated NaCl solution at room temperature and 100oC. Averagecharges of copper, iron, and aluminium ions were calculated using Faraday’s law of electrolysis: +3 for aluminium; +2 for iron; and +1 for copper at room temperature, and +3 for aluminium; +2 for iron; and +1.5 for copper at temperature 100oC.

Removal of zinc oxide with high content of chlorides derived from steel mill electric arc furnace dust

This article presents the investigation results of the chloride removal process in high chloride content zinc oxide (ZnO) derived from steel mill electronic arc furnace dust (EAFD) by oxidation-reduction method. The raw material sample is ZnO with a content of Zn 53%, Pb 12%, and Cl 5.2%. The factors affecting the chloride removal efficiency such as pH, solid/liquid ratio, temperature, and reaction time were investigated. The obtained results showed that the chloride removal efficiency reached up to 96% under the following conditions: solid/liquid ratio = 1/10, pH 12, temperature 80oC, and reaction time of 120 mins. The washed ZnO has a zinc content of 55% and the chloride content is reduced to 0.2% by weight. The ZnO raw material, after removing chloride by this method, meets the required standards for the preparation of electrolytes for zinc electrowinning in an alkaline medium to recover metallic zinc powder.

Heterologous Expression, Purification and Characterization of Fusion-type Pediocin PA-1 in Escherichia coli

Pediocin PA-1 is a 4.6 kDa bacteriocin that shows strong antimicrobial activity against some Gram-positive pathogens such as Listeria monocytogenes and Enterococcus faecalis. Due to broad inhibitory spectrum as well as pH and temperature stability, pediocin has a potential application in food preservation as well as in the pharmaceutical industry. For higher manufactory efficiency, pediocin has been expressed in some other heterologous expression systems, mostly on Escherichia coli with different strategies. Here, we show a new strategy to produce pediocin from E. coli BL21(DE3) system as a fusion form by using the expression vector pET43.1a which contains the NusA tag. Our results showed that NusA-fused pediocin almost presented in soluble form with high efficiency (79.8 mg/L obtained by Ni-NTA purification). After removing the fusion tag, recombinant pediocin showed antimicrobial activity against L. monocytogenes ATCC 13932 as 23.5×103 AU/mg of specific activity as well as against E. faecalis, Lactobacillus plantarum and Streptococcus thermophilus. Recombinant pediocin was stable at the wide range of pH (1-12 for 60 min) and high temperature (100oC for 15 min) as well as sensitive to protease treatment as the nature pediocin. These characteristics have opened prospects for applying pediocin as a biological preservative in the food industry.

Evaluation of Physical Quality Characterization MRQ 107 Parboil Rice Production Using Selected Parameter

Rice (Oryza sativa L.) is a significant source of nourishment in most Asian countries since it is a primary source of carbohydrates, micronutrients (Fe and Zn) and vitamins, offering broad prospects for food and nutritional security. MARDI’s variety, namely MRQ 107, was chosen for producing parboiled rice using the Response Surface Methodology (RSM) technique at different soaking hours (2, 4 and 6) with steaming time at intervals of 15, 30 and 45 mins with hot water temperature 70ºC and 75ºC. The results have shown that parboiled rice of MRQ 107 process at selected parameter consistently has produced a high milling percentage in the 69-70% range with conversion to Head Rice Yield (HRY) in the range 84%-97%. This finding shows that good quality MRQ 107 parboiled rice can be produced through the parameters selected with a recovery of a high percentage of rice heads (head rice) and has the potential to resolve the economic losses to millers from losing out due to a high rate of broken rice especially during parboiled rice processing.

Development of pulp and paper using stem and fruit stem of Musa Species

Paper is a thin material mainly used for writing, printing, and packaging. The stem and fruit stem of two Musa species, Musa Acuminata Balbisiana (Banana stem) and Musa Paradisiaca (Plantain stem), were expanded. This research aimed to find other alternatives to reduce the use of wood fibers that are being converted into paper. The stem chips were charged into a digester with different percentages (5, 10, and 15%) of sodium hydroxide (NaOH) and were subjected to the impregnating temperature (60oC) for 1 hour before heating to 100oC for 3 hours. The stems were pounded finely with mortar and pestle and then bleached using 15% hydrogen peroxide. Calcium carbonate (10%) was added to both pulps obtained as filler, while 5% glue was added as a sizing agent. The mixture was agitated, pressurized, and air-dried, and mechanical tests were carried out. It was shown that the tearing resistance, tensile strength, and elongation tests obtained using 5% NaOH for banana, plantain and banana fruit stems were 0.84 mN, 17.82 N/m2, and 4.90 mm; 1.35 mN, 14.95 N/m, and 2.17 mm; and 1.90 mN, 24.77 N/m2, and 5.49 mm while the pulp yields were 36.7%, 35.5%, and 38.5%, respectively. The results obtained using 10% NaOH for banana, plantain, and banana fruit stems were 0.80 mN, 17.30 N/m2, and 4.85 mm; 1.25 mN, 14.73 N/m2, and 2.0 mm; 1.85 mN, 23.60 N/m2, and 5.35 mm while the pulp yields were 35.80%, 34.12%, and 32.25% in that order. Moreover, using 15% of NaOH for banana, plantain, and banana fruit stems gave 0.70 mN, 6.89 N/m2, and 1.86 mm; 0.79 mN, 8.70 N/m2, and 2.90 mm; and 1.5 mN, 12.62 N/m2, and 3.03 mm while the pulp yields were 33.8, 33.11, and 31.03%, respectively. This showed that banana fruit stems pulped at 5% NaOH gave better results than banana and plantain stems. In conclusion, the pulp is suitable for producing fiberboards and cartons.

ANALISIS PENGARUH SUHU TERHADAP WARNA, DENSITAS, DAN VISKOSITAS MADU HUTAN LEBAH Apis dorsata DARI KECAMATAN LUNYUK-SUMBAWA

Sumbawa is one of the regions in Indonesia which is famous as a producer of forest honey produced by Apis dorsata bees. The purpose of this study was to analyze the effect of temperature on the color, density, and viscosity of Apis dorsata bee forest honey originating from Lunyuk District, Sumbawa. This study used a completely randomized design (CRD) with temperature as a treatment factor. The results of the research show that temperature has a significant effect on the color, density, and viscosity of forest honey harvested around September 2021 at the beginning of the rainy season in the harvest area and its surroundings. Color testing using a calorimeter that produces a value of L*> 50 or light colored in various temperature treatments, namely 5oC, 26oC, and 35oC. Meanwhile, the density test showed the highest value, namely 1.48 g/m3 when the honey was at 5oC. Then, the highest viscosity value is 1.38 poise which also occurs when honey is at a temperature of 5oC. This shows that the best temperature for honey storage is 5oC compared to other temperature treatments.