Temperature Of 50oC Research Articles

The Effect of Alkali Activator Ratio on Mechanical Properties Geopolymer Concrete Based on Ground Granulated Blast Furnace Slag

Cement is the primary material of concrete. In the calcination process during cement manufacturing, 0.869 tons of CO2 gas are produced for every 1 ton of clinker. That process affects global climate change. This condition causes a new technology called geopolymer concrete. Geopolymer concrete substitutes cement with material that reacts in an alkali activator. PT Krakatau Steel in West Java, manufacturing iron steel with a blast furnace, produces large quantities of waste (slag) of 80 tons/hour. The blast furnace slag contains SiO2and Al2O3is called GGBFS (Ground Granulated Blast Furnace Slag). GGBFS can react with an alkali activator, which can be a substitute cement. This research was carried out using GGBFS as a base for geopolymer concrete. This research wants to know the effect of the alkali activator ratio on the mechanical properties of geopolymer concrete based on GGBFS. The concrete specimen was made with ratios alkali activator of 5:2, 4:2, and 3:2. The alkaline liquids used in this research are sodium hydroxide (NaOH) and sodium silicate (Na2SiO3) with a concentration of 8M. The curing process in this experiment is about 24-hour dry curing at a temperature of 60oC. The mechanical properties of concrete showed that 5:2 obtained the highest compressive strength, 57.65 MPa (at 7 days) and 58.48 MPa (at 28 days), and modulus elasticity was 31815.92 MPa, split tensile strength was 2.74 MPa, and modulus of rupture was 3.87 MPa.

Mode of constant magnetic power effects on Escherichia coli viability and antibiotics activities

Background: The region that a magnetic force has an effect on is known as a magnetic field. Normally, two poles of this field are concentrated. Most magnetic objects are made up of a variety of tiny fields known as domains. There are many different techniques that have been published in the literature for using magnetic energy as a diagnostic tool and for treating illnesses in both humans and animals. Aims: To investigate the effects of different levels of static magnetic field on the ultra structure of Escherichia coli a bacterium as well as their antibiotics activities changes. Materials and Method: Locally created dipolar static magnetic field with strength 400, 800, 1200, and 1600 Gauss and used. Between July and October 2022, ten patients with urinary tract infections at Hawler Teaching Hospital and Raparren Hospital for Children in Erbil were isolated for E. coli and then identified by Vitek test. Bacterial culture medium in equal amounts of broth was subjected to the magnetic field for 24 hours. Additionally, treated E. coli culture media (Vitek test) was compared with untreated negative control samples in the bacterial growth subculture, which was checked for bacterial population using spectrophotometer and Vitek diagnosis kit depended on response to different types of antibiotics. Results: An recognized bacterial strain known as E. coli was subjected to magnetic field with two poles pressures of (400, 800, 1200, and 1600) Gausses while it was incubated for 24 hours at a temperature of 37oC. Optical density (O.D.) measurements at 620 nm were used. The results showed that the microorganisms' exposure to the magnetic field produced noticeable alterations on response to different types of antibiotics (Ceftazidime, Azetroname, Ceftazidime, Cefepime, Minocyclin, Azetroname, Ticarcillin/ Clavulanic acid, Azetroname, Piperacillin, Ceftazidime, Cefepime, Ciprofloxacin, Tobramycin, Imipenem, Meropenem, Amikacin, Nitrofurantin, Trimethoprim/ Sulfamethoxazole and Gentamycin) and significantly reduced the number of cells in the exposed bacteria as compared to the control. Conclusions: We came to the conclusion that due to bacterial mutation, the magnetic field could alter bacterial response to different types of antibiotics and bacterial population.

The Effect of Oleic Acid-Grafted Linear Low-Density Polyethylene as Compatibilizer on the Properties of Linear Low-Density Polyethylene/Cyclic Natural Rubber Blends

In this paper, we report that the compatibility of polymer blends between linear low-density polyethylene (LLDPE) and cyclic natural rubber (CNR) can be increased by the addition of oleic acid-grafted linear low-density polyethylene. The research aims to investigate the effect of LLDPE-g-OA compatibilizer in LLDPE/CNR blends on improving the mechanical properties and characteristics of the blends. The LLDPE/CNR/LLDPE-g-OA blends (compatible blends) were prepared by blending methods in the molten phase using an internal mixer set at a temperature of 160oC with a rotation speed of 100 rpm. The LLDPE pellets were inserted into it until melts and followed with an addition of CNR and LLDPE-g-OA. The tensile strength test results have shown an increase in mechanical properties after the addition of the compatibilizer with a maximum content of 4 wt%. The difference in FTIR spectra of compatible blends is indicated by the presence of C=C bonds from CNR, which appear at 1654.9 cm-1, indicating the occurrence of physical bonds in the blends. The existence of the LLDPE-g-OA compatibilizer has increased the thermal stability of the polymer blends and changes in the melting point temperature of 1240C. Compatible blends showed that the surface morphology was smoother, and there were significant microstructural changes compared to incompatible blends.

Antibacterial activity extract fraction of black garlic against bacteria propionibacterium acnes with disc diffusion method

Black garlic is the result of processing garlic through a heating process at a temperature of 70oC with a relative humidity of 70-80% for 21 days without additional treatment so that the water content decreases. Black garlic has antibacterial activity due to the presence of bioactive compounds from the phenolic and flavonoid groups. This study aims to determine the secondary metabolite content and antibacterial activity of the black garlic extract fraction against Propionibacterium acnes bacteria. Extraction of Black garlic by maceration method used 96% ethanol as solvent and to obtain extract fraction of Black garlic by multilevel fractionation method using n-hexane, ethyl acetate, and ethanol as solvents. To determine the content of secondary metabolites, phytochemical screening was carried out in each fraction. Antibacterial activity test of Propionibacerium acnes used disc diffusion method with various concentrations of n-hexane, ethyl acetate, ethanol fractions 2%, 4%, 6%, 8%, 10%, positive control (clindamycin 1%), negative control and media control. Data analysis was carried out with qualitative, quantitative, and statistical analysis. The results obtained were the extract fraction of black garlic contains secondary metabolites of flavonoids, alkaloids, saponins, and tannins. The results of the antibacterial activity test showed that the garlic extract fraction had antibacterial activity seen from the presence of an inhibition zone. The largest inhibition zone in the n-hexane fraction of 10% concentration of 8.50 ± 0.10 mm was included in the medium category. The positive control was 12.02 ± 1.41 mm and the negative control gave no inhibition zone.

Physical, chemical, microbiological and organoleptic properties of flavor seasoning combination of palm mushroom (volvariella volvacea) and snakehead fish (channa striata) with drying temperature variation

The delicacy of food can be improved by employing flavor seasoning addition. The purpose of this study was to investigate the effect of the material combination of oil palm mushrooms and snakehead fish and the drying temperature variation on the flavor seasonings' physical, chemical, microbiological, and organoleptic properties. The experiment employed a Completely Randomized Design (CRD) consisting of two factors. The first factor was the ratio of oil palm mushrooms and snakehead fish of 25%: 75%, 50%: %, 75%: 25% and the second factor was drying temperatures of 50ºC and 60ºC. The ANOVA and DMRT (Duncan Multiple Range Test) tests were used to analyze the quantitative parameters while the Friedman test was utilized to analyze the qualitative parameters. The results of the research on the material comparison factor significantly affected the solubility, protein content, glutamic acid, and organoleptic. No significant effect on water and salt content. While the temperature factor significantly affects the solubility, protein, and organoleptic. No significant effect on water content, glutamic acid, and salt. The microbiological test has met the requirements of SNI. The panelists preferred the flavor seasonings of the material combination of 75% palm oil mushroom and 25% snakehead fish dried at a temperature of 60ºC characterized by a water content of 2.71%, a solubility of 72.67%, protein of 22.47%, acid glutamic acid of 8.60%, salt content 2.72%, total plate number 0.81 x 10³ colony/g, coliform <3 APM/g and yeast of 0.65 x 10³ colony/g and the average panelists' preference’s score of 3.64.

Effects of Extrusion Variables on Some Chemical and Functional Properties of Thermo-extrudates from Selected Varieties of Sesame (Sesamum Indicum L)

This study examined the effects of extrusion conditions of Feed moisture (FM) (14 – 25% wb) and Screw speed (SS) (250 – 350 rpm) at constant barrel temperature of 100oC on some chemical composition and functional properties of thermo-extrudates from three sesame varieties (Bogoro, E8, and Ex-Sudan), using central composite rotatable design on water absorption (WAC) and oil absorption (OAC) capacity, bulk density (BD), solubility (SOL) and swelling capacity (SC). The protein content of thermo-extrudates significantly (p<0.05) decreased with FM and increased SS. The tannin content in the thermo-extrudates ranged from 11.0 to 14.17; 9.83 to 12.50; and 7.50 to 12.65 (mg/100 g), the phytate content ranged from 19.33 to 25.00; 17.00 to 21.50 and 16.0 to 22.83 (mg/100 g) in Bogoro, E8, and Ex-Sudan respectively. An increase in FM and SS (p<0.05) reduced tannin by 41%, 40% and 46%, and phytate by 28%, 32%, and 30% in Bogoro, E8,and Ex-Sudan. Solubility was the most predictable functional property of the thermo-extrudates, with models having coefficients of determination (R2) of 0.99, 0.82, and 0.86 for Bogoro, E8, and Ex-Sudan. The optimized processing conditions for E8 with desirability of 0.74 are FM 14% and SS 250 rpm, which resulted in optimal WAC of 168.55%; SOL 14.36%; OAC 138.27%; BD 0.67 g/cm3; SC 1.53%.

Modelling the flexural properties of filled epoxy: Effects of volume fraction

The effects of volume fraction on the flexural characteristics of epoxy materials filled with cement, fly ash, and CaCO3 are discussed in this work. At a temperature of 50oC, water was used to soak the filled epoxies. It was discovered that the flexural modulus rose with the volume fraction for all fillers. However, the flexural strength of fly ash and CaCO3-filled epoxies tended to decrease with the increase in volume percent. The flexural strength of cement-filled epoxy somewhat improved with the increment volume fraction. According to those data, cement has a stronger interface than fly ash and CaCO3. In comparison to those in the dry condition, the flexural modulus and strength of all the epoxy systems dramatically decrease for the aged specimen. Epoxy that has been filled appears to lessen the reduction in flexural properties compared to that of neat epoxy. Again, the cement-filled epoxy performs better than fly ash and CaCO3. Halpin-Tsai and Pukánszky models have been successfully applied to model the flexural modulus and strength in the dry condition, respectively, but both models failed to predict those mechanical properties in wet condition.

A paper stick test kit for rapid detection of total microbial contaminants in fresh milk

The way to determine the total microbial contaminants in fresh milk is by the Total Plate Count (TPC) method. The TPC method requires 48 hours, high analytical skills, and high analytical costs. The aim of this research was to design a rapid detection tool for microbial contaminants in fresh milk called Paper Stick Test Kit (PSTK), which is fast, cheap, and easy. The stages of research designing PSTK are: (a) making PSTK, (b) testing the optimal time for using PSTK, and (c) making standard color maps. The results of this research are: (a) the best PSTK is made from cardboard with color indicators made from a mixture of bromothymol blue 0.3 g/250 ml solvent and NaOH 0.01 N; drying PSTK is best done in an oven with a temperature of 100oC, for 20 minutes; (b) the optimal time of application of PSTK in fresh milk is 20 seconds; and c) standard color maps are based on the correlation between microbial contaminant levels in fresh milk and color levels in PSTK dipped in microbial contaminated fresh milk.

Dyeing Properties of Natural Dyes Extracted from Shea Butter Tree Bark (Vitellaria paradoxa)

The research was designed due to the recent renewed interest in the use of natural dyes for the dyeing of textiles as a result of the problem(s) associated with dyeing using synthetic dye. Synthetic dyes are toxic, non-biodegradable and not friendly to the environment i.e. non-eco-friendly. Natural dye therefore is a perfect replacement for synthetic dyes due to their non-toxicity, biodegradable, non-hazardous and more eco-friendly. Natural dye used for the study was extracted from Vitellaria paradoxa Shea butter tree bark using the Soxhlet extraction technique. The extracted dye was applied on cotton fabric and evaluated based on dyeing parameters such as dye concentration, electrolyte concentration, time and temperature. Mordanting was carried out with potassium dichromate using the post-mordanting method. The percentage exhaustion–quantity of dye absorbed by cotton fibres and the fastness properties of the dyed fabric were evaluated. From the result obtained, it was observed that the percentage exhaustion increases with increase dye concentration with the highest percentage exhaustion of 95% which was obtained at 8ml dye concentration. However, increase in electrolyte concentration resulted in increase in the percentage exhaustion with the highest percentage exhaustion of 98% which was obtained at 6ml electrolyte concentration. This observation was in agreement with the effect of electrolyte concentration on percentage exhaustion. It was also observed that the percentage exhaustion increases with increase in time of dyeing. The highest percentage exhaustion of 96% which was obtained at 3h dyeing time and for temperature it was observed that that the rate of dyeing increases gradually by raising the temperature. The highest dye exhaustion of 95% was obtained at the temperature of 50oC. It may be suggested that the extracted dye in the aqueous medium is in aggregated form since they need an increase temperature to migrate into the fibre. However, the application of mordant on the dyed samples improved the dye-fibre bonding and enhanced the fastness properties with colour change rating of 3 and 4 with shade of light brown. Comparing with the mordanted samples, the mordanted samples have a better fastness properties with colour change of 5 with shade of cork. However, on the whole, it can be recommended that dye extracted from Vitellaria paradoxa Shea butter tree bark can be used to dye cotton fabric.

Validation of the Detection Kit for Pathogenic Bacteria Salmonella typhi Causes Food Poisoning with Real Time Polymerase Chain Reaction

Salmonella typhi is a gram-negative bacteria that causes food poisoning. Salmonella typhi bacteria can cause typhus, which can produce lipopolysaccharide complex endotoxin, which plays an important role in the pathogenesis of typhoid fever. Cases of food poisoning are still common and are one of the causes of death and death in Indonesia. In 2019, there were 77 cases of food poisoning in Indonesia. A fast, accurate, and specific detection method is needed to detect poisoning. In previous studies, the optimum conditions and formulas for detecting these bacteria have been obtained using Real Time PCR. The results of previous studies are used as the basis for the development of a prototype detection kit. In this study, validation was carried out, which aimed to confirm the results of previous studies so that a reproducible and accurate product for the detection of Salmonella typhi bacteria could be obtained. The results of this study showed that fim-C primers for Salmonella typhi were amplified at 95 base pairs (bp) with an annealing temperature of 60ºC and a standard DNA concentration of 50 ng/µL. The results of the Real Time PCR confirmation test of Salmonella typhi bacteria at a pre-denaturation of 3 minutes with a concentration of 10 pmol obtained the Ct value according to thestandard with previous studies. The Ct value obtained was 13.96 for S. typhi bacteria. Based on the results obtained, it can be conclude that the condition validation stage for pure cultures was successfully carried out by producing consistentand reproducible data.

Validation of the Detection Kit for Pathogenic Bacteria Salmonella typhi Causes Food Poisoning with Real Time Polymerase Chain Reaction

Salmonella typhi is a gram-negative bacteria that causes food poisoning. Salmonella typhi bacteria can cause typhus, which can produce lipopolysaccharide complex endotoxin, which plays an important role in the pathogenesis oftyphoid fever. Cases of food poisoning are still common and are one of the causes of death and death in Indonesia. In 2019, there were 77 cases of food poisoning in Indonesia. A fast, accurate, and specific detection method is needed to detect poisoning. In previous studies, the optimum conditions and formulas for detecting these bacteria have been obtained using Real Time PCR. The results of previous studies are used as the basis for the development of a prototypedetection kit. In this study, validation was carried out, which aimed to confirm the results of previous studies so that a reproducible and accurate product for the detection of Salmonella typhi bacteria could be obtained. The results of this study showed that fim-C primers for Salmonella typhi were amplified at 95 base pairs (bp) with an annealing temperature of 60ºC and a standard DNA concentration of 50 ng/µL. The results of the Real Time PCR confirmation test of Salmonellatyphi bacteria at a pre-denaturation of 3 minutes with a concentration of 10 pmol obtained the Ct value according to thestandard with previous studies. The Ct value obtained was 13.96 for S. typhi bacteria. Based on the results obtained, it can be conclude that the condition validation stage for pure cultures was successfully carried out by producing consistentand reproducible data.

Optimising The Mixing Ratio of Hybrid Nanofluids Based on Their Thermal Conductivity and Dynamic Viscosity Properties Using Design of Experiment Method

The hybrid nanofluid's synergetic effect is proportional to the mixing ratio. However, the One Factor at A Time (OFAT) method only displays the optimised mixing ratio when the mixing ratio used in the respective experiments is specified. Thus, the purpose of this study is to optimise the nanoparticle mixing ratio using Design of Experiment (DOE) in Design Expert 11 to cover the entire range of mixing ratios with the fewest experiments possible. The prepared hybrid nanofluid comprises Titanium Dioxide (TiO2) and Graphene Nanoplatelets (GNP) at a concentration of 0.3vol%, a mixing ratio ranging from 1:9 to 9:1, and temperature ranging from 30oC to 60oC. However, the DOE method generates only 1:9, 1:1, and 9:1 mixing ratios. ANOVA analysis was used to generate a model for thermal conductivity. Additionally, the optimisation results indicate that a mixing ratio of 1:4 (TiO2-GNP) and a temperature of 40oC are the optimised parameters. The difference between the measured and predicted thermal conductivity values was less than 5%.

Crystal Structure and Magnetic Properties of Fe3O4 Nanoparticles Using Iron Sand as a Raw Material for Mercury Removal

Fe3O4 nanoparticles based iron sand from Maluku Utara have been successfully synthesized by co-precipitation methods with varying of the synthesis temperature by 50oC, 60oC and 70oC. The crystal structures and magnetic properties were characterized using X-ray Diffraction (XRD) and Vibrating Sample Magnetometer (VSM). The XRD showed that the Fe3O4 samples have a single phase invers spinel cubic structure. The Crystalization of the temperature 70oC is better than 50oC and 60oC, with the intensity peak index of 311 of 42.688 a.u, whereas at the temperature of 60oC and 50 oC are 25.731 a.u and 22.719 a.u, respectively. There’s no increase in crystallite size with increasing synthesis temperature, with each sizes 23.047 nm, 24.043 nm and 16.041 nm respectively. The VSM showed that the Fe3O4 samplesare soft-ferrimagnetic. The Mr and Mmax are higher at 70oC than 60 oC and 50oC by 3,785 emu/gr 20,288 emu/gr (70oC), 2,432 emu/gr 14,713 emu/gr (60oC), 1.473 emu/gr 12.519 emu/gr (50oC). The coercivity Hc at 70oC and 60oC relatively identical at 0.011 T, whereas at 50oC Hc is 0.012 T. The nanoparticles that are synthesized at 700C are selected for mercury removal due to their stable crystallinity and good magnetic properties. The nanoparticles were able to remove mercury with an adsorption capacity 0,45 mg/g and easy to separate it from the solution.

Nutritional and sensory qualities of extruded Ready-To-Eat baby foods from orange-fleshed sweet potato enriched with amaranth seeds, and soybean flour

Adequate nutrition is critical during infancy and childhood because life phases are marked by significant physical, mental, and changes in behaviour, such as fast growth, weight gain, the development of cognitive and psychomotor abilities, and a change in dietary preferences. This study was carried out to investigate the effect of extrusion cooking and blend proportions on the nutritional qualities of extruded ready-to-eat baby foods. Different blends of orange-fleshed sweet potato, amaranth seeds, and soybean flour were used to formulate foods and analyzed for proximate, minerals, vitamin A content, anti-nutrient content, physical properties, and sensory qualities. Extrusion cooking was conducted at a temperature of 90oC, screw speed of 400 rpm, and feed moisture content of 35%. The results reveal that extruded ready-to-eat baby foods had a high protein content of 15.72%, total minerals (5.39%), carbohydrate content (80.58%), crude fibre content (5.04%), fat content (6.05%), energy value (380.84 kcal/100g), energy-to-protein ratio (128.67 kcal/g of protein) and vitamin A content (1044.70 REA µg/100g). The micronutrients of extruded baby foods resulted in high iron content of 3.10 mg/100g, zinc content (0.64 mg/100g), manganese content (0.90 mg/100g), copper content (0.97 mg/100g), magnesium content (81.70 mg/100g), calcium content (61.22 mg/100g), potassium content (68.18 mg/100g) and sodium content (41.44 mg/100g). The produced ready-to-eat baby foods showed a reduction in anti-nutrients as well as acceptable levels of phytate content which ranged from 0.47-1.79 mg/100g, oxalate content (0.16 – 0.50 mg/100g) and saponin content (0.20 – 0.48 mg/100g). All produced foods were highly accepted through sensory evaluation. These important findings confirm that extrusion cooking is useful in the production of nutrient-dense baby foods. In addition, the most significant observation of this study is that the produced foods could be used for under-five years children who suffer from protein-energy malnutrition and micronutrient deficiencies. These findings will also contribute to food and nutrition security.

Ekstraksi Teh Hijau dan Aplikasinya sebagai Pengendali Korosi Pada Pompa di Lingkungan Garam NaCl 3,56%

Green tea leaves contain antioxidant compounds that can be used as organic inhibitors in a corrosion process. Tea leaves were extracted by maceration method using 70% ethanol solution with a solid:solvent ratio of 1:8 (w/v) for 1 x 24 hours in an atmospheric room. The extract was then concentrated with a rotary evaporator and separated with solvent under vacuum conditions at 852 mbar, temperature of 70oC and rotation of 80 rpm. The results of the qualitative test of extra tea leaves using 10% NaOH and 1% FeCl3 changed the color to brownish orange and blue-black. This indicates the content of flavonoids and tannins. Green tea leaf extract is also applied to control the corrosion rate of brass metal. Variations in the concentration of tea leaves were 200, 400, 600 ppm in 3.56% NaCl solution. The pump circulation is carried out for 40 hours, the weight loss method is carried out every 8 hours. The average corrosion rate without inhibitor is 3.95 mmpy, the corrosion rate with 200 ppm inhibitor is 1.24 mmpy, the corrosion rate with 400 ppm inhibitor is 0.46 mmpy, the corrosion rate with 600 ppm inhibitor is 0.23 mmpy. A significant decrease in the corrosion rate occurred at a concentration of 600 ppm with an efficiency of 92.32%.

EFFECT OF EXTRACTION CONDITIONS ON TOTAL POLYPHENOL CONTENTS AND ANTIOXIDANT ACTIVITY OF PASSION FRUIT (Passiflora edulis) PEELS

Passion fruit peel has been extracted by two methods, traditional extraction, and ultrasonic-assisted extraction to obtain the highest polyphenol content and to assess their antioxidant activity. For the traditional extractionmethod, the highest polyphenol content obtained under conditions of using methanol solvent with the ratio of material/solvent was 1/20 (g/mL) for 60 minutes at a temperature of 60oC. Under these conditions, the polyphenol content was 6.19 mg GAE/g DM (dry matter), the ability to resist oxidation by DPPH (IC50), FRAP,ABTS+ methods were 446 mg/ml, 3.32 mg Fe2+/g DM, 12.93 mg TE/g DM, respectively. With the ultrasound-assisted extraction method, the highest polyphenol content was obtained under the use of methanol for solvent, with a power capacity of 45%, a run time of 12 minutes, and a material/solvent ratio of 1/40 (g/mL). Under these conditions, the polyphenol content was 7.35 mg GAE/g DM, the ability to antioxidant determinedby DPPH (IC50), FRAP, and ABTS+ methods was 344 mg/mL, 3.89 mg Fe2+/g DM, 14.67 mg TE/g DM, respectively.

Sintesis Pupuk Ca(No3)2 dari Limbah Industri Bleaching Earth

Bleaching earth industrial waste is usually disposed of and landfilled in solid waste disposal. This waste is rich in calcium and sulfur content so that it has the potential as a raw material for making Calcium Nitrate fertilizer. This research aims to process bleaching earth industrial waste into calcium nitrate fertilizer which is rich in the macronutrient Nitrogen and the micronutrient Calcium in accordance with EU Agricultural standards. This research method was carried out by reacting the waste with nitric acid at different concentrations, 0.8M; 1M; 1.2M; 1.M; and 1.6M while being heated at different temperatures, at 50℃, 55℃, 60℃, 65℃, and 70℃, using a magnetic stirrer with a stirring speed of 350 rpm. Then filtered to remove impurities with the filtrate. The filtrate is added with ammonium hydroxide, so that a solid is formed and the pH has reached a neutral atmosphere, then it is filtered and left to stand at room temperature. XRF analysis was carried out to add elements contained in the fertilizer and Kjedahl Spectrophotometer to indicate the total N-content. The highest yield was obtained at a concentration of 1.6 M with a yield of 95.4440% with an actual weight of 2.3861 grams with an operating temperature of 70oC and for the best Calcium content, it was obtained at 23.3% with a N-Total content of 0.64% which complies with the EU Agriculture Commission Standard.

Effect of Semen Leaching and Soybean Lecithin Levels in Tris Extenders on the Quality of Preserved Sheep Spermatozoa at 5oC Temperature

This study aims to study the leaching of semen and the level of soy bean lecithin (Soybean lecithin) in relation to the quality of sheep spermatozoa preserved at 5OC. The study used a Complete Randomized Design (RAL) factorial pattern of 2 x 5 x 3. As the first factor is cement washing (P), consisting of P0 = Fresh cement without washing and P1 = Fresh cement undergoes a washing process. The second factor is the level of soy bean lecithin (L), consisting of L0, L1, L2, L3, and L4. Independent variables are cement washing (P) and soybean lasitin levels (L). As a dependent variable is the quality of spermatozoa at a storage temperature of 5⁰C, which consists of progressive motility, viability, abnormality and intergrity of the spermatozoa membrane. The results of the study obtained that the treatment of cement leaching and soy bean lecithin levels together did not show any noticeable interaction, however, single-seeded lecithin levels showed markedly different influences (P≤0.05) and the washing treatment showed no noticeably different influence on all quality parameters of sheep spermatozoa during five days of storage at 5⁰C. The use of soy bean lecithin as a component of sheep cement extenders is effective against samples of unwashed cement or washed cement. The best quality of sheep spermatozoa was obtained at the treatment of 3% soy bean lecithin levels in Tris extenders against washed and unwashed semen preserved for five days of storage at 5oC with an average progressive motility percentage of 63.18%; viability 72.20%; abnormality 12.43%; and membrane integrity of 72.92%.

Degradation of Milkfish Bone (Chanos- chanos Forsskal) with Pure Papain Enzyme Concentration and Heating Time

Aim: This study aimed to determine the physicochemical characteristics of calcium phosphate derivatives of milkfish bones (Chanos-chanos Forsskal) with treatment pure papain enzyme concentration and heating time.
 Study Design: The experimental design used was a factorial complete randomized design, namely factor A = hydrolysis with the use of pure papain enzymes and factor B was heating time using a temperature of 60oC, each treatment was repeated 3 times.
 Place and Duration of Study: Research was carried out from September 2018 to July 2019, Agroindustry Workshop, and Chemical Laboratory, Department of Fishery Product Processing Technology, Pangkep State Agricultural of Polytechnic, Physics Laboratory, Science Center, Faculty of Mathematics and Natural Sciences, Hasanuddin University, Chemistry Laboratory, Makassar State Islamic University, Inorganic Chemistry Laboratory MIPA Lampung State University.
 Methodology: Milkfish bones were added with distilled water and pure papain enzyme at pH 8 with a concentration of 4%, 6% and 8%, degraded by heating at 60°C for 6, 8, and 10 hours after extraction, result were then dried in oven at 50°C. After drying, it ground with a bone crusher. The flour was analyzed, namely: physical tests including yield, whiteness degree, proximate test including moisture content, ash content, protein content, fat content, calcium, phosphorus, functional groups using FTIR, crystallinity using XRD, morphology using SEM/EDS.
 Results: The results of the analysis of the concentration of pure papain enzyme 8% with a heating time of 10 hours gave the best result, obtained 3.24% moisture content, 83.28% ash content, 10.28% protein, 3.20% fat, 49.30% calcium, 29.17% phosphorus, 7.16% yield, 88.68% whiteness. FTIR analysis has carboxyl groups (OH-), carbonate groups (CO32-) and phosphate groups (PO43-). These are the main components of hydroxyapatite formation where the phosphate absorption band spectra (PO43-) are at a wave frequency of 403.60 cm-1 with an intensity 36.568% is V3PO43- The crystallinity of calcium phosphate derivatives is 74.53% µm hydroxylapatite, 11.94% tricalcium phosphate µm, 13.53% dicalcium phosphate µm. Morphology of Calcium Phosphate Derivative Compounds using XRD, which showed a degree of crystallinity of 73.04% and a crystal size of 4.717 µm.
 Conclusion: The result of the analysis obtained by the combination treatment of pure papain enzyme concentration of 8% with a heating time of 10 hours are the best of the other treatment.

Optimization of Centrifugation Speed and pH in Extraction of Uricase Enzyme from Goat Liver

The human body does not have an enzyme that can break down uric acid, so the accumulation of uric acid can cause disease. This problem can be overcome by uricolytic therapy by utilizing the activity of the uricase enzyme. In this study, the uricase enzyme was extracted from goat liver by optimizing the centrifugation speed and the extraction pH. The purpose of the optimization is to get maximum uricase activity. Uricase extraction to optimize centrifugation speed using borate buffer pH 8.5 then centrifuged at 7.000; 9.000; 11.000; 13.000 and 15.000 rpm with a temperature of 4oC. Furthermore, pH optimization was carried out using pH buffers 6, 7, 8, 9, 10 and 11 by centrifuging the optimum speed obtained. The crude extract obtained was further tested for its enzyme activity . The results showed that the highest uricase activity was achieved if the extraction was carried out at pH 8 using centrifugation at an optimum speed of 13,000 rpm. The higher uricase activity indicates that the extracted uricase concentration is increasing.