Judul: Life Cycle Assessment (LCA) Protein  Extraction and Isolation Process from Jack Bean (Canavalia ensiformis) Laboratory  Scale
Abstrak: Kacang koro pedang (KKP) merupakan salah satu produk pertanian yang memiliki kandungan protein yang cukup tinggi dimana proteinnya berpotensi menjadi bahan baku plant-based meat. Untuk mendapatkan protein dari KKP, perlu adanya serangkaian proses ekstraksi dan isolasi yang melibatkan penggunaan energi, air, dan bahan kimia yang intensif. Oleh karena itu, perhitungan dampak lingkungan yang berpotensi timbul akibat proses ekstraksi dan isolasi protein KKP perlu dilakukan menggunakan metode life cycle assessment (LCA). Tujuan penelitian ini adalah menghitung dampak lingkungan potensial dari proses ekstraksi dan isolasi protein KKP dan mengidentifikasi faktor signifikan yang berdampak paling besar di dalam proses ekstraksi dan isolasi protein KKP pada skala laboratorium. Metode penelitian yang dilakukan mengacu pada kerangka kerja LCA yaitu goal and scope definition, life cycle inventory (LCI), life cycle impact assessment (LCIA), dan interpretasi. Kuantifikasi dampak ditentukan dengan mengacu pada ReCiPe 2016 Midpoint (H). Hasil penelitian menunjukkan bahwa dampak lingkungan yang secara signifikan ditimbulkan akibat serangkaian proses produksi 1 gram protein KKP adalah human non-carcinogenic toxicity (HTPnc) sebesar 3,222 kg 1,4-DCB, global warming (GWP) sebesar 1,846 kg CO2 eq, terrestrial ecotoxicity (TETP) sebesar 1,109 kg 1,4-DCB, dan fossil resource scarcity (FFP) sebesar 0,539 kg oil eq. Faktor yang berdampak paling besar terhadap lingkungan adalah proses pengeringan menggunakan freeze dryer karena konsumsi energi listrik pada alat yang cukup besar. Rekomendasi perbaikan yang bisa dilakukan untuk mengurangi emisi yang signifikan yaitu dengan mengganti sumber produksi listrik dari PLTU batu bara menjadi PLTA. Penggunaan listrik dari PLTA dapat menurunkan dampak lingkungan kategori HTPnc 98,15%, GWP 95,91%, TETP 74,22%, FFP 80,81%., Jack bean (JB) is an agricultural product with high protein content that is potential for plant-base meat’s ingredient. However, a series of extraction and isolation processes that involve intensive use of energy, water, and chemicals are required to obtained JB protein. Therefore, potential environmental impacts arising from extraction and isolation process of JB protein needs to be carried out to assure sustainable food processing. The purpose of this study is to calculate the potential environmental impacts of the extraction and isolation process of JB proteins and identify the significant factors that have the greatest impact in the extraction and isolation process of JB proteins on laboratory scale. Life cycle assessment (LCA) framework was used in this study, namely goal and scope definition, life cycle inventory (LCI), life cycle impact assessment (LCIA), and interpretation. Impact quantification was determined by referring to the ReCiPe 2016 Midpoint (H). The results showed that the production of one gram of JB protein significantly impacted on four categories, i.e., human non-carcinogenic toxicity (HTPnc) of 3.222 kg 1,4- DCB, global warming (GWP) of 1.846 kg CO2 eq., terrestrial ecotoxicity (TETP) of 1.109 kg 1,4-DCB, and fossil resource scarcity (FFP) of 0.539 kg oil eq. The step in the extraction and isolation process that has the greatest impact on the environment is drying process using a freeze dryer, due to the large consumption of electrical energy. Recommendations for improvements that can be made to reduce significant emissions are to replace the source of electricity production from coal to hydropower. The use of electricity from hydropower can reduce the
Keyword: environmental impact, jack bean, life cycle assessment, protein

Judul: The Impact of Enzyme Addition on the Physical, Chemical, and Biological Value of Peeled Jack Bean Meal (Canavalia Ensiformis L.)
Abstrak: Penelitian ini bertujuan menginvestigasi pengaruh pengolahan dan penambahan enzim protease dan enzim polisakarida non pati (NSP) terhadap karakteristik fisik, komposisi kimia, energi dan protein metabolis kacang koro tanpa kulit. Penelitian ini menggunakan rancangan acak lengkap dengan 4 perlakuan dan 4 ulangan. Sebanyak 20 ekor ayam digunakan dalam penelitian ini, terdiri dari 16 ekor untuk mengukur energi dan protein metabolis dan 4 ekor untuk mengukur energi endogen. Perlakuan terdiri dari P0 (kacang koro tanpa kulit), P1 (P0 + enzim protease), P2 (P0 + enzim NSP), dan P3 (P0 + enzim protease + enzim NSP). Hasil analisis menunjukkan penambahan enzim protease dan NSP pada kacang koro berpengaruh nyata (P<0,05) terhadap karakteristik fisik, komposisi kimia, dan energi metabolis. Hal ini dikarenakan enzim protease dapat memecah protein menjadi peptida sehingga lebih mudah untuk diserap oleh hewan dan enzim NSP dapat memecah polisakarida non-pati sehingga dapat meningkatkan densitas pakan. Simpulannya, penambahan enzim protease dan NSP pada kacang koro tanpa kulit dapat meningkatkan energi metabolis, menjadikannya sebagai bahan pakan sumber protein alternatif yang menjanjikan untuk ayam broiler., The objective of this research was to investigate the effects of processing, including the addition of protease enzymes and non-starch polysaccharide (NSP) on the physical characteristics, chemical composition, metabolizable energy and protein of peeled jack bean meal. The study employed a completely randomized design with 4 treatments and 4 replications. A total of 20 animals were used in this study, including 16 for measuring metabolizable energy and protein and 4 broiler chickens to measure endogenous. The treatments consisted of P0 (peeled jack bean meal), P1 (P0 + protease enzymes), P2 (P0+ NSP enzymes), and P3 (P0+ protease enzyme + NSP enzyme). The results of the analysis showed that the addition of protease and NSP enzymes to the peeled jack bean meal had a significant (P<0.05) effect on chemical composition, physical characteristics, and metabolizable energy. This was because protease enzyme specifically broke down proteins into smaller peptides, making them more accessible for absorption by the animals and NSP enzymes broke down non-starch polysaccharides which increased the bulk density of the feed. In conclusion, the addition of protease and NSP enzymes to the peeled jack bean meal increase metabolizable energy and making it a promising alternative protein source for broiler chickens
Keyword: metabolic energy, NSP enzyme, Peeled jack bean meal, physical characteristics, protease enzyme, protein digestibility

Judul: : Persamaan Tunggal sebagai Representasi Kurva Komposit
Abstrak: A mathematical method is introduced to represent a composite curve based on an extension of analytic geometry. The representation is given either with a single equation or with two equations, in the case of parametric representation. This method permits the representation of composite curves in similar manner to the conventional representation of non-composite curves. Some mathematical tools, including Heaviside unit step function and periodizer function, are used in the establishment of a single equation. In this paper, regular equations of regular and irregular polygon, as well as composite curves of two dimensions, are implemented using a computer algebraic system, Mathematica.
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