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"Purple sweet potato is rich in anthocyanin giving a potential application in food product development. However, anthocyanin is relatively unstable and easily degraded during processing and storage. Understanding the stability and bio-accessibility of anthocyanin during processing, storage and simulated digestion is very important. The study aimed to investigate changes in anthocyanin degradation during processing, storage and simulated digestion of purple sweet potato pasta. The pasta was prepared through several processing steps, i.e. steaming the tuber, steaming the dough formula, extrusion, drying and boiling. Anthocyanin was analyzed at every stages of processing and storage of the pasta. The durability of the pasta during storage was analysed using an accelerated shelf-life testing method at 30, 40 and 50ºC for 28 days. The study showed that anthocyanin content decreased during the whole stages of processing and storage, but slightly increased during steaming. The highest loss of the anthocyanin occurred in the boiling process. Based on resistance to stomach and intestinal conditions, the bio-accessibility of anthocyanin was better in the digestive system in the stomach than that in the intestines. The increased anthocyanin appeared again in the colon. This study provides useful information for designing an effective method to minimize an extensive loss of anthocyanin of purple sweet potato for food product development."

"Penelitian pemanfaatan ekstrak tumbuh-tumbuhan sebagai inhibitor korosi belakangan ini semakin meningkat seiring dengan meningkatnya permintaan penggunaan bahan-bahan kimia yang ramah lingkungan. Pemanfaatan ekstrak tumbuh-tumbuhan sebagai inhibitor korosi menjadi penting mengingat karakteristiknya ramah lingkungan (green inhibitor), mudah ketersediaannnya, sumberdaya yang melimpah dan dapat diperbaharui, prosedur produksi yang sederhana, dan biaya produksi yang cukup kompetitif. Dalam penelitian ini dilakukan pengujian eksperimental efek sinergis jenis inhhibitor baru yaitu ekstrak ubi ungu (Ipomoea batatas L.) yang memiliki kandungan utama antosianin dengan inhibitor komersial berbasis amine (aniline) dan dengan inhibitor asam askorbat. Penelitian bertujuan untuk menganalisis laju kororsi dan efisiensi inhibisi korosi logam baja (API 5L) di dalam lingkungan air terproduksi menggunakan inhibitor campuran ekstrak ubi ungu dan inhibitor komersial berbasis amine (aniline). Selain itu dilakukan pula analisis laju korosi, efisiensi inhibisi, mekanisme proteksi dan model lapisan inhibisi korosi logam baja (API 5L) di dalam lingkungan 3,5% NaCl menggunakan inhibitor campuran ekstrak ubi ungu dan asam askorbat. Metode pengukuran laju korosi dan efisiensi inhibisi dilakukan menggunakan elektrokimia kurva polarisasi. Mekanisme korosi diteliti dengan menggunakan metode Electrochemical Impedance Spectroscopy (EIS). Untuk menganalisis model lapisan inhibisi dilakukan dengan menggunakan metode Fourier Transform Infra Red (FTIR) spectroscopy. Hasil penelitian menunjukan bahwa pencampuran ekstrak ubi ungu memiliki kemampuan sinergis dengan inhibitor komersial berbasis amine (aniline) pada fraksi volume ekstrak ubi ungu sebesar 25% dengan menghasilkan efisiensi inhibisi sebesar 82,14%. Sebagai pembanding, pada sistem yang sama penggunaan esktrak ubi ungu saja menghasilkan efisiensi inhibisi 68,30%, sedangkan penggunaan inhibitor komersial berbasis amine (aniline) saja menghasilkan efisiensi inhibisi 74,88%. Penambahan volume ekstrak ubi ungu dari 1 mL hingga 4 mL kedalam inhibitor asam askorbat 10-4 M meningkatkan efisiensi inhibisi korosi logam baja (API 5L) dalam larutan 3,5% NaCl dari efisiensi inhibisi sebesar 23,37% menjadi 57,52%. Campuran inhibitor korosi tersebut berpengaruh terhadap kurva polarisasi anodik maupun katodik sehingga dapat berperan sebagai mixed inhibitor. Pengujian EIS menunjukan proses korosi dikontrol oleh mekanisme pasivasi yang ditunjukan oleh adanya peningkatan tahanan permukaan korosi. Pada lapisan permukaan terjadi proses adsorpsi dan pembentukan kelat organo (flavonoid) logam dimana ekstrak ubi ungu dengan kandungan utama antosianin berperan sebagai pembentuk metal-chelated. Pembentukan kelat ekstrak ubi ungu-Fe-asam askorbat terjadi pada gugus hidroksil dan karbonil. Lokasi terjadinya ligan kelat ekstrak ubi ungu dengan kandungan utma antosianin terjadi pada ikatan 3?, 4? Dihydroxy cincin B atau 3-Hydroxy 4-Carbonyl cincin C.

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Research of utilization of plant extracts as a corrosion inhibitor recently increased along with the increasing demand for the use of chemicals that are environmentally friendly. Utilization of plant extracts as a corrosion inhibitor becomes important given the characteristics of environmentally friendly (green inhibitor), easy availability, resources are abundant and renewable, the production procedure is simple, and the production costs are quite competitive. In this research, experimental testing of the synergistic effects of new types inhibitor ie extract purple potato (Ipomoea batatas L.) which has the main content of anthocyanin with commercial inhibitor-based amine (aniline) and with ascorbic acid inhibitors.

The study aims to analyze the rate of corrosion and metal corrosion inhibition efficiency of steel (API 5L) in the produced water environment using a mixed inhibitor purple sweet potato extract and commercial-based inhibitors of amine (aniline). In addition, the corrosion rate analysis was also performed, inhibition efficiency, protection mechanisms and models of metal corrosion inhibition layer steel (API 5L) in the neighborhood of 3.5% NaCl using a mixed inhibitor purple sweet potato extract and ascorbic acid.

Method of measuring the rate of corrosion and inhibition efficiency was performed using electrochemical polarization curves. Corrosion mechanisms investigated by Electrochemical Impedance Spectroscopy (EIS). To analyze the model layer of inhibition were calculated using Fourier Transform Infra Red (FTIR) spectroscopy.

The results showed that mixing purple sweetpotato extract has the ability to synergistically with commercial inhibitor-based amine (aniline) in purple sweetpotato extract volume fraction of 25% with a yield of 82.14% inhibition efficiency. For comparison, the same system using purple sweet potato extract only produce inhibition efficiency of 68.30%, while the use of commercial-based inhibitors of amine (aniline) alone resulted in inhibition efficiency of 74.88%.

The addition of purple sweet potato extract volume of 1 mL to 4 mL into ascorbic acid inhibitors 10-4 M improving steel metal corrosion inhibition efficiency (API 5L) in a solution of 3.5% NaCl of inhibition efficiency of 23.37% to 57.52%. The corrosion inhibitor mixture affect the anodic and cathodic polarization curves so that it can act as a mixed inhibitor. Testing EIS shows the corrosion process is controlled by the passivation mechanism indicated by an increase in the surface resistance of corrosion.

On the surface layer of a process of adsorption and formation of organo chelates (flavonoids) in which the metal purple sweet potato extract with the main content of anthocyanins act as forming metal-chelated. Location of the chelating ligand purple sweet potato extract with the main content of anthocyanins occur in bond 3 ', 4' dihydroxy ring B or 3-Hydroxy 4-Carbonyl ring C."

"Kemasan pangan plastik adalah jenis bahan yang tidak dapat terurai, sehingga dapat mengakibatkan pencemaran lingkungan. Kandungan selulosa yang tinggi pada jerami padi dapat dijadikan sumber biopolimer untuk membuat kemasan pangan biodegradable. Tetapi, kemasan biodegradable dilaporkan memiliki kinerja hidrofilik yang buruk dan kerapuhan yang tinggi. Penelitian ini bertujuan untuk mengembangkan kemasan pangan biodegradable menggunakan limbah jerami padi yang sesuai dengan SNI ISO 535:2016. Kemasan pangan biodegradable ini dibuat dari jerami padi dan singkong sebagai sumber biopolymer. Metode pelapisan Meyer-Rod diadopsi untuk menghasilkan sudut kontak yang tinggi dan ketahanan air yang tinggi dengan empat lilin alami yang berbeda; soy wax, candelilla wax, beeswax, dan carnauba wax. Analisis penyerapan air dilakukan menurut metode Cobb60 yang dijelaskan dalam SNI ISO 535:2016. Hasil studi menunjukkan bahwa penggunaan selulosa jerami padi dengan penambahan beeswax meningkatkan sifat ketahanan air secara signifikan dan menunjukkan penurunan indeks Cobb60 sebesar 2,8 g/m2. Kesimpulan yang dapat diambil dari studi ini adalah penggunaan selulosa jerami padi sebagai sumber biopolymer mempunya potensi untuk menggantikan penggunaan kemasan pangan plastik.

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Fossil-based foam is a non-biodegradable material which can cause severe environmental deterioration. Starch-based biodegradable material has shown the potential to replace the plastic foams. Starch-based biodegradable foam reportedly has poor hydrophilic performances and high brittleness. The objective of this research is to develop starch-based biodegradable foam using rice husk waste that complies with SNI ISO 535:2016 The biodegradable foams were fabricated with cassava starch and rice straw as natural fiber sources. The Meyer-Rod coating method was adopted to produce high contact angle and high water resistance with four different natural waxes; soy wax, candelilla wax, beeswax, and carnauba wax. Water absorption analysis was performed according to the Cobb60 method described in SNI ISO 535:2016. The result shows that the use of rice straw and beeswax improved water barrier properties and decreased the Cobb60 index of 2,8 g/m2 This study concludes that the utilisation of rice straw  as a source of biopolymer could replace the use of conventional polystyrene foam."

"Indonesia produces normal and “honey taste sweet potatoes” (HTSP), but soil properties and climate factors that govern the unique honey taste and its sugar content have not yet comprehensively evaluated. The objective of the study was to assess and evaluate the soil nutrients and climate factors generating honey taste of Cilembu Rancing cultivar. Soils and plant tissues were sampled at different elevations for various macro- and micro-nutrient analyses and that tubers for sugar analysis. Results showed that the most suitable climate to produce the highest vine and tuber weight, and total tuber sugar of the HTSP was monthly temperature of 21–22oC occurring at 870–917 m soil elevation with monthly rainfall of 96-199 mm. The K nutrient was responsible in part to the high production and total sugar as revealed by significantly positive correlation between soil available K against K content of leaves and tubers, fresh weight of vines and tubers, and total sugar of tubers. The honey taste was driven by type of dominant sugar: fructose > sucrose > glucose. The balance of N, P, K, Ca and Mg to support generation of HTSP for Rancing cultivar was 2,067, 25, 304, 1,824 and 260 mg kg-1 soil, respectively. Further, the content of Fe, Mn, Cu and Zn micronutrient was 29, 177, 4 and 2 mg kg-1, respectively. Findings of climate factors and soil nutrients required by HTSP in this study could be used as a guidance to select the new areas for massive development of honey-taste sweet potato."