Judul: Waxes, policosanols and aldehydes in sugarcane (Saccharum officinarum L.) and okinawan brown sugar (kokuto)
Abstrak: Waxes, long chain alcohols and aldehydes were found in several variants of sugarcane (Saccharum officinarum L.) and Kokuto, a non-centrifuged Okinawan cane brown sugar. Long chain alcohols, policosanols, have been reported to have beneficial effect to human health. The composition of wax in sugarcane was analyzed using HPLC with an evaporative light scattering detector. Sugarcane wax composed of 55–60% aldehydes, sterol esters and wax esters, 32–40% alcohols, and small amounts of triacylglycerols, acids and sterols. Extraction of policosanols performed effectively with hexane and methanol (20:1 v/v), while that of long chain aldehydes was with chloroform and methanol (2:1 v/v). Their composition was determined using GC with a flame ionization detector, whereas their compounds were identified using GC-MS. Sugarcane rinds contained up to 500 mg policosanols and 600 mg aldehydes per 100 g sample of Ni 22 cultivar. The content of policosanol and long chain aldehyde in Kokuto was influenced by its production systems. Compositional analysis of the end product confirmed the presence of policosanols and aldehydes up to 85 mg and 8 mg respectively per 100 g sample of Kokuto A, a product of brown sugar manufacture with open pan heating system. Octacosanol and octacosanal were found to be the major wax components in both sugarcane and Kokuto samples. This study revealed significant difference in content and composition of waxes, policosanols and long chain aldehydes between sugarcane parts, cultivars and harvesting times; also between Kokuto types and production methods.
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Judul: Mempelajari perubahan karakteristik gula kelapa pangandaran dalam aliran rantai pasok kecap manis x
Abstrak: In soy sauce industry, coconut sugar is one of the raw material that has the biggest contribution on determining soy sauce finish product's quality through its flavour and taste. When producing soy suce, there are lots of coconut sugar that stick to its packaging material so that it can't be used to produce soy sauce anymore. This problem results big number of loss. To decrease or eliminate this loss, the research about characteristic changing during the Pangandaran's coconut sugar supply chain is needed. This research conducted in three phases. The f ~ spth ase is perceiving coconut sugar's condition and characteristic at Pangandaran's coconut sugar supplier, start fiom collecting the sap (nira), cooking the sap, through saving the coconut sugar in wholesaler's storage. Next phase is perceiving coconut sugar's condition and characteristic in soy sauce industry, start from the day that coconut sugar arrive at the factory until the coconut sugar is ready to cook as soy sauce's raw material. The last phase is analyzing the coconut sugar's characteristic which include physics and chemical analysis. The physics and chemical analysis which is done is consist the water content, pH, Total plate count, and the percentage of dirt analysis.
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Judul: Massa Graviton Berdasarkan Teori De Rham- Gabadadze-Tolley Dalam Model Alam Semesta Datar Friedmann-Lemaitre- Roberson-Walker
Abstrak: Teori Relativitas Umum memprediksi ekspansi alam semesta diperlambat, sedangkan hasil observasi supernova tipe Ia mendapati ekspansi alam semesta dipercepat. Teori Relativitas Umum dimodifikasi melalui pendekatan teori gravitasi bermassa nonlinier oleh de Rham-Gabadadze-Tolley (dRGT). Massa graviton dimunculkan untuk dinamika skala sangat besar. Persamaan medan Einstein teori dRGT dapat dirumuskan dari prinsip variasi. Selanjutnya dengan memilih metrik datar Friedmann-Lemaitre-Roberson-Walker dapat diformulasikan bentuk persamaan Friedmann yang relevan dengan model ekspansi dipercepat. Hasil akhirnya, dengan membandingkan massa graviton dari metode Extremely Low Energy (ELE) dapat dihitung massa kritis graviton yaitu sekitar - . .
Keyword: massa graviton, teori dRGT, persamaan medan Einstein, persamaan Friedmann, ekspansi alam semesta dipercepat