Hasil Pencarian  ::  Simpan CSV :: Kembali

"Korosi merupakan salah satu permasalahan penting yang harus dihadapi oleh berbagai macam sektor industri di Indonesia. Korosi memberikan efek dari segi ekonomi maupun dari segi keselamatan kerja. Salah satu cara pencegahan dan pengendalian korosi adalah dengan penambahan inhibitor. Ubi Ungu sebagai bahan organik dapat dikembangkan sebagai inhibitor untuk mengurangi laju korosi untuk baja karbon rendah di lingkungan air laut. Ubi ungu diharapkan dapat dijadikan sebagai inhibitor yang bersifat aman, ramah lingkungan, serta bio-degradable dan juga dapat mengurangi penggunaan bahan sintetis. Metode kehilangan berat digunakan untuk menguji keefektifan ubi ungu sebagai inhibitor dengan variasi konsentrasi (2ml, 4ml, 6ml) dan lama perendaman selama 4 hari. Dalam penelitian ini dapat disimpulkan ubi ungu bekerja kurang baik baik dilingkungan air laut karena terjadi efisiensi yang didapat relative kecil sehingga kurang cocok digunakan sebagai inhibitor. Efisien rata-rata dari ke-3 konsentrasi tersebut diperoleh sekitar 13,20%, dengan maksimum nilai efisiensi terjadi pada konsentrasi 2ml yaitu sebesar 21,02%.

---

Corrosion is one important problem that must be faced by a variety of industrial sectors in Indonesia. Corrosion effect in terms of economic and in terms of safety. One way of prevention and corrosion control is by the addition of inhibitors.

Sweet potatoes as the organic material can be developed as an inhibitor to reduce corrosion rates for low carbon steel in sea water environment. Purple sweet potatoes are expected to serve as safety inhibitors ,friendly environment, and biodegradable and also reduce the use of synthetic materials. Weight loss method is used to test the effectiveness of sweet violet as inhibitors with various concentration (2ml, 4ml, 6ml) and soaking for 4 days.

Conclusion of this study that sweat potato as green inhibitor work less well in the environment of sea water because of efficiencies gained relatively small, making it less suitable for use as an inhibitor. Efficient average of the 3 concentrations were obtained approximately 13.20%, with a maximum value of efficiency occurs at a concentration that is equal to 21.02% at 2ml."

"Ubi ungu mempunyai senyawa antosianin yang merupakan suatu antioksidan. Sifat ubi ungu yang ramah lingkungan, murah, dan mudah didapat menjadikan ubi ungu berpotensial untuk menjadi salah satu inhibitor untuk menggantikan inhibitor lain yang bersifat tidak ramah lingkungan dalam lingkungan NaCl 3,5% pada lembaran baja karbon rendah. Metode kehilangan berat digunakan dalam penelitian kali ini, dengan menggunakan variasi lama waktu pengujian (3,6,9, dan 12 hari) dan penggunaan inhibitor X sebanyak 2 ml. Hasil yang didapat cukup baik dimana efisiensi tertinggi didapat pada waktu pengujian 9 hari dengan efisiensi 37,16%.

---

Anthocyanin from sweet potatoes acts as an antioxidant, the caracteristics of antosianin which is environmental friendly, inexpensive, and easy to get makes sweet potatoes very potential to become one of an organic inhibitor to replace other inhibitor that are not environmental friendly in 3.5% NaCl environment at low carbon steel plate. Weight loss method used in this study, using a variety of testing time (3,6,9, and 12 days) and the use of inhibitors X is 2 ml. The result is good enough where the highest efficiency obtained at the time of testing 9 days with 37.16% efficiency."

"In Otonomi Daerah (OTDA) era, Regional government efforts to look for regional potency in order to increase Pendapatan Asli Daerah (PAD). Potato in Merangin Regency has given a significant contribution in Merangin?s PDRB. Supply response and input demand by potatoes? farmers in Jangkat District Merangin Regency was estimated by using profit function. The objective of this study is to analyze supply response on potatoes? farmers. Research was conducted in three villages, Kayu Aro Jangkat district Merangin Regency in 2005. The result showed that farmers do maximize their profit in short term and response to price changing efficiently. Potato?s supply elasticity with considering its price was closed to one."

"Dalam penulisan skripsi ini selain menggunakan metode sejarah, yaitu heuristik, kritik, interpretasi, dan historiografi, penulis juga menggunakan metode oral hstory (sejarah lisan), yaitu dengan menggunakan sumber wawancara sebagai sumber utama. Hal ini disebabkan sumber-sumber tertulis mengenai desa Sembungan tidak ada.Adapun skripsi ini merupakan tulisan dari serangkaian hasil penelitian yang dilakukan di Desa Sembungan, Dataran Tinggi Dieng. Penelitian yang dilakukan menyangkut masalah perubahan pola pertanian dari yang sebelumnya bersifat tradisional menjadi modern. Desa Sembungan terletak di Kecamatan Kejajar, Kabupaten Wonosobo, berjarak 28 km dari pusat kota kabupaten.Dengan iklimnya yang dingin, lingkungan di desa ini sangat cocok untuk pertumbuhan kentang. Apabila sebelumnya petani hidup subsisten maka setelah mengusahakan budidaya kentang berubah diatas garis subsisten. Sejak saat itu petani memutuskan kentang sebagai komoditas utama dalam pertanian. Salah satu hal yang menjadi fokus utama ialah adanya perubahan pola pertanian ini telah membawa dampak terhadap aspek ekonomi, sosial budaya dan lingkungan di Sembungan.On writing this thesis, writer not only using history method which consist of heuristic, critic, interpretation, and historiography but also using oral history method by using interview as primary source. It is because the written source about Sembungan Village does not available.

This thesis is the result of the research that the writer did at Sembungan Village, Dieng Plateu. The research carried out the problem concerning transition patterns of family farming from traditional to modern. Sembungan Village is located at District Kejajar, Wonosobo Regency, within 28 miles of downtown regency having cold climate, so the environment in this village is very suitable for growing potatoes.

If foregoing peasants lived in such a subsistence life, after cultivating potato their life has been brought over the line of subsistence. After that time peasants decide the potato as a major commodities in agricultural. One of the main focus is the transition patterns of family farming which has an impact on the economic, social and cultural environment in Sembungan."

"This book begins with an introduction on sustainable potato production and global food security, and then presents eight case studies selected globally and covering different issues relevant to sustainable potato production in both developed and developing countries."

"Berbagai metode telah dikembangkan dalam mendeteksi kesegaran susu, metode kolorimetri berupa label indikator merupakan pengembangan metode terbaru yang sederhana. Label indikator ini didesain untuk merespon zat kimia uap asam yang dihasilkan oleh susu sebagai hasil dari pembusukan atau kerusakan akibat mikroorganisme yang dapat dilihat dari perubahan warna labelnya. Label terbuat dari ekstrak ubi ungu dan kertas saring whatman nomor 1. Pendeteksian kesegaran susu ini dilakukan dengan pengujian uap asam asetat dan pengujian langsung pada susu. Pada pengujian label dengan uap asam asetat dilihat pengaruh pH ekstrak pH 2, 7, dan 11 , konsentrasi 0 ?L/L, 100 ?L/L, 10.000 ?L/L, 100.000 ?L/L, dan 200.000 ?L/L , waktu deteksi 30 dan 90 menit , dan temperatur 4?C, 23?C, dan 40?C . Sedangkan uji label pada susu hanya dipengaruhi oleh pengaruh pH ekstrak dan suhu. Hasil spektrum UV-Vis ekstrak ubi ungu pada pH 2-11 memperlihatkan perubahan warna dari merah muda ke hijau yakni dari puncak panjang gelombang 530 nm hingga 603 nm. Pada uji susu selama 48 jam, hasil menunjukkan bahwa label indikator pH=11 merupakan label yang paling baik dalam mendeteksi kesegaran susu dikarenakan perubahan warna yang dihasilkan signifikan yakni dari hijau menjadi krem kekuningan. Maka kesimpulannya adalah semakin tinggi temperatur penyimpanan, maka semakin cepat susu menjadi basi ditandai dengan semakin asam susu tersebut pH semakin rendah , dan perubahan warna label yang semakin terang intensitas RGB total semakin tinggi . Hasil tersebut dapat diperkuat dengan pengukuran nilai pH susu setelah 48 jam diuji yakni pada suhu 4?C pH susu bernilai 6,60, pada suhu 23?C pH susu bernilai 6,00, dan pada suhu 40?C pH susu bernilai 5,28.

---

Various methods have been developed in detecting freshness of milk, the colorimetric method in the form of indicator label is the development of the newest simple method. This indicator label is designed to respond the chemicals acid gas produced by milk as a result of decay or damage caused by microorganisms growth that can be seen from the color change of the label. The label is made from purple sweet potato extract and whatman filter paper number 1. Detection freshness of milk is done by testing acetic acid gas and direct test on milk. In the label test with acetic acid gas, the effect of pH of extract pH 2, 7, and 11 , concentrations 0 L L, 100 L L, 10,000 L L, 100,000 L L and 200,000 L L , detection period 30 and 90 minutes , and temperature 4 C, 23 C, and 40 C are observed. While the label test on milk is only observed by the influence of pH of extract and temperature.

The UV Vis spectra of purple sweet potato extract in the pH range of 2 11 were studied and the color clearly change from pink to green that has wavelength peak from 530 nm to 603 nm. In the milk test for 48 hours, the results show that the indicator label pH 11 is the best label in detecting freshness of milk due to the significant color change from green to creamy yellowish.

Finally, the conclusion is that the higher the storage temperature, the faster the milk becomes spoilage, which is marked by the increasingly acidity level of milk the lower the pH and the lighter color changes of label the higher the total RGB intensity . That statement can be strengthened by measuring the pH value of milk after 48 hours tested at a temperature 4 C the pH of milk is 6.60, at temperature 23 C the pH of milk is 6.00, and at temperature 40 C the pH of milk is 5.28"

"Ubi jalar Ipomoea batatas L. varietas ungu, orange, dan putih dapat dibedakan berdasarkan warna kulit dan daging umbinya. Penelitian aktivitas antiinflamasi oleh tanaman ini masih terbatas meskipun telah dimanfaatkan secara tradisional. Penelitian ini bertujuan untuk mengetahui nilai IC50 ekstrak umbi Ipomoea batatas L. dalam menghambat aktivitas lipoksigenase. Simplisia umbi ubi jalar diekstraksi dengan metode maserasi menggunakan pelarut etanol 70. Masing-masing ekstrak diuji penghambatannya terhadap aktivitas lipoksigenase dan dilakukan penapisan fitokimia serta penetapan kadar flavonoid total. Nilai IC50 dan kadar flavonoid total yang diperoleh dari masing-masing ekstrak dianalisis hubungannya menggunakan software SPSS versi 22.0. Hasil uji penghambatan aktivitas lipoksigenase menunjukkan bahwa nilai IC50 ekstrak umbi ubi jalar ungu, orange, putih berturut-turut adalah 46,09; 52,12; dan 63,69 g/mL. Pada penapisan fitokimia diketahui bahwa ketiga ekstrak mengandung golongan senyawa alkaloid, flavonoid, saponin, tanin, dan glikosida. Kadar flavonoid total dalam ekstrak ubi jalar ungu, orange, dan putih berturut-turut adalah 8,45 0,41; 7,57 0,03; dan 6,12 0,14 mgQE/g ekstrak. Kadar flavonoid total dan nilai IC50 ketiga ekstrak saling berhubungan kuat dan berbanding terbalik dengan nilai signifikansi 0,026 dan korelasi -0,999 yang menunjukkan bahwa semakin tinggi kadar flavonoid total maka semakin rendah IC50.

---

Sweet potatoes Ipomoea batatas L. with purple, orange, and white varieties can be differentiated by their skin and flesh tubers rsquo colors. Research on anti inflammatory activity of this plant is still limited although has been used traditionally. This study aims to determine IC50 value of sweet potato tubers extract in inhibiting lipoxygenase activity. Dried tubers of sweet potato were extracted by maceration with ethanol 70 . Each extracts were tested for lipoxygenase inhibitory activity, phytochemical screening, and total flavonoid content. IC50 and total flavonoid content obtained from each extracts were analyzed using SPSS version 22.

IC50 value of purple, orange, and white sweet potato tuber extract were 46.09, 52.12, and 63.69 g mL. Phytochemical contents of each extracts contain alkaloids, flavonoids, saponins, tannins, and glycosides. Total flavonoid content in purple, orange and white sweet potato extracts are 8.45 0.41 7.57 0.03 and 6.12 0.14 mgQE g extract. Total flavonoid contents and IC50 values of each extracts are strongly correlated and inversely proportional with significance value 0.026 and correlation value 0.999 which indicate that the higher the total flavonoid contents the lower the IC50. "

"Perilaku inhibisi ekstrak ubi ungu berdasarkan pengaruh perbedaan konsentrasi yang ditambahkan (2 ml, 4 ml, dan 6 ml) pada baja karbon rendah di lingkungan air demineralisasi yang disuntikan gas CO2 telah diteliti dengan menggunakan metode kehilangan berat. Ekstrak ubi ungu dipilih sebagai inorganic inhibitor karena mengandung senyawa antioksidan yang dapat menghambat laju korosi. Waktu perendaman sampel baja SPCC untuk semua penambahan konsentrasi adalah sama, yaitu selama 5 hari. Hasil penelitian menunjukkan ekstrak ubi ungu merupakan inhibitor korosi yang cukup efektif untuk baja karbon rendah di lingkungan asam lemah, karena penghambatan laju korosi terjadi cukup signifikan dengan efisiensi sebesar 14.31 ? 36.45 % dengan penambahan konsentrasi 2 - 6 ml ekstrak ubi ungu.

---

Behavioral inhibition of purple sweet wine based on the effect of different concentrations were added (2 ml, 4 ml, and 6 ml) on low carbon steel sample in demineralization water with CO2 inject, environment has been investigated using weight loss method. Purple sweet potato extract is selected as green corrosion inhibitors because they contain antioxidant compounds that can inhibit the corrosion rate. SPCC steel sample immersion time for all the additional concentrations are equal, ie for 5 days.

Results showed purple sweet wine is commonly effective corrosion inhibitor for low carbon steel in weak acid environment, because it can inhibit the corrosion rate significantly with an efficiency of 14,31 ? 36,45% with the addition of purple sweet potato extract concentration of 2-6 ml."