Judul: Smart Packaging Polyvinyl Alcohol-Chitosan with Graphene Oxide as Reinforcement Agent for Alternative Food Packagings
Abstrak: Bahan pangan mudah mengalami kerusakan yang disebabkan oleh bakteri patogen atau bakteri pembusuk. Pertumbuhan mikrob dapat mempercepat perubahan aroma, warna, dan tekstur yang dapat mengakibatkan pemendekan umur simpan dan peningkatan risiko keracunan makanan. Penggunaan kemasan antibakteri sebagai salah satu jenis kemasan cerdas pangan dapat memperpanjang umur simpan dan mempertahankan mutu keamanan pangan. Penelitian ini dilakukan dengan metode kajian literatur untuk mengkaji berbagai tulisan mengenai pengaruh grafena oksida (GO) sebagai reinforcement agent pada film komposit polivinil alkohol (PVA)kitosan yang akan digunakan sebagai kemasan antibakteri. Rekomendasi hasil penelitian menunjukkan bahwa penambahan grafena oksida dapat meningkatkan kuat tarik film PVA-kitosan menjadi 60,00 MPa dari 43,00 MPa. Selain itu, film PVAkitosan-GO memiliki aktivitas antibakteri yang dapat menghambat pertumbuhan bakteri Gram positif (S.aureus) dan Gram negatif (E.coli), sehingga berpotensi sebagai kemasan antibakteri yang dapat diterapkan dalam berbagai kemasan pangan., Pathogenic bacteria can cause food spoilage. Microbial growth accelerates aroma, color, and texture changes which can shorten shelf life and increase the risk of food poisoning. Therefore, using antibacterial packaging can extend shelf life and maintain food quality. This research was conducted using a literature review method to evaluate various articles on the effect of graphene oxide (GO) as a reinforcement agent on polyvinyl alcohol (PVA)-chitosan composite films to be used as antibacterial packaging. The recommendation of the results showed that the addition of GO could increase the tensile strength of the PVA-chitosan film to 60,00 MPa from 43,00 MPa. In addition, PVA-chitosan-GO film showed antibacterial activity that can inhibit the growth of Gram positive (S. aureus) and Gram negative (E. coli) bacteria, so it has potential to be used as antibacterial food packaging.
Keyword: chitosan, graphene oxide, polyvinyl alcohol, smart packaging

Judul: The Influence of Activated Charcoal Incorporation on Physicochemical and Antibacterial Properties of Chitosan/Aloe Vera Composite Films
Abstrak: Edible film kitosan potensial sebagai pengemas makanan dengan sifat antibakteri alami yang aman dan ramah lingkungan. Film kitosan murni sensitif terhadap kelembapan. Gel lidah buaya dan arang aktif dari limbah ampas kopi dimanfaatkan untuk perbaikan sifat film. Penelitian bertujuan mengetahui pengaruh penambahan arang aktif terhadap sifat fisikokimia dan antibakteri film komposit kitosan/lidah buaya. Metode sintesis film yaitu solution casting. Film dievalusi dengan Fourier Transform Infra Red FTIR dan Field Emission Scanning Electron Microscopy FESEM, uji sifat mekanis, Water Vapour Transmission Rate WVTR, kelarutan dalam air, biodegradasi, dan antibakteri. Penambahan arang aktif menurunkan nilai WVTR dan kelarutan film dalam air. Nilai WVTR 2,1 g/m2.jam-2,6 g/m2.jam. Nilai kelarutan dalam air 8,563%-34,981%. Waktu biodegradasi sempurna yaitu 7-17 hari. Penambahan arang aktif meningkatkan kemampuan antibakteri film kitosan, sedangkan sifat mekanis film menurun. Morfologi permukaan film yang kasar dan berpori akibat penambahan arang aktif. Gugus fungsi yang terkandung adalah O-H, N-H, C-H, dan C=O dari kitosan, C-O-C sakarida kitosan/lidah buaya, serta Si-O-Si khas arang aktif/silika, Chitosan edible films have the potential to be used as food packaging since their natural antibacterial properties, safe and environmentally friendly. Moisture is a problem for pure chitosan film. To enhance the film's properties, aloe vera gel and activated charcoal from coffee grounds were added. The aim of research was to determine the influence of activated charcoal on physicochemical and antibacterial properties of chitosan/aloe vera composite films. The film synthesis method is solution casting. The addition of activated charcoal decreased the WVTR value and the water-solubility of the film. The WVTR value 2.1 g/m2.hr-2.6 g/m2.hr and 8.563%-34.981% for water-solubility. The addition of activated charcoal increased the antibacterial capacity of the chitosan film, while the mechanical properties decreased. The complete degradability time for films is 7-17 days. The surface morphology of the film is rough and porous due to the addition of activated charcoal. The functional groups contained are O-H, N-H, C-H, C=O from chitosan, C-O-C chitosan/aloe vera saccharides, and Si-O-Si typically activated charcoal/silica
Keyword: activated charcoal, aloe vera, antibacterial, chitosan, edible film composite

Judul: Posisi Filogenetik Kura-Kura Carettochelys Insculpta  (Reptillia: Testudinata)
Abstrak: Carettochelys insculpta is an endemic freshwater turtle of southern Papua and northern Australia. Phylogenetic position of this turtle is remain unresolved until now. Most of the research conducted show close relationships of C. insculpta and members of Trionychidae family. However, some of the research show distance between C. insculpta and members of Trionychidae family. This research is conducted to analyze phylogenetic relationship between C. insculpta and other members of Testudinata using 12S rRNA, 16S rRNA, and both gene as markers. DNA samples were obtained from three different organisms of C. insculpta. Two species used as outgroups were Alligator mississippiensis and Iguana iguana. Phylogenetic analysis was carried out using Neighbor-Joining method with Felsenstein 1981 (F81) modeltest. A polytomy tree of Testudinata was produced by using 12S rRNA gene. However, analysis using 16S rRNA and both genes as markers confirmed that C. insculpta was located between the Chelonidae and the Trionychidae family.
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