Judul: Palm Shells Liquid Smoke Application as Fished Preservative and Antibacterial
Abstrak: Cangkang sawit sebagai limbah pertanian dapat dimanfaatkan menjadi produk lain. Pirolisis cangkang sawit menghasilkan asap buangan yang dapat dikondensasikan menjadi asap cair. Asap cair yang didistilasi ulang dapat dijadikan bahan pengawet karena memiliki aktivitas antibakteri. Pengujian yang dilakukan adalah kadar total volatile base nitrogen (TVB-N) pada ikan yang diawetkan dan uji antibakteri metode difusi agar. Kandungan berbagai asam organik dalam asap cair mencapai 9.1%, terutama terdiri atas asam asetat. Asap cair konsentrasi 8, 9, dan 10% (v/v) dapat mempertahankan kesegaran ikan bawal hingga 24 jam. Penghambatan asap cair konsentrasi tersebut lebih rendah terhadap Staphylococcus aureus dan lebih besar terhadap Escherichia coli dibandingkan dengan kloramfenikol 100 ppm sebagai antibakteri standar.
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Judul: Kajian Penggunaan Asap Cair Tempurung Kelapa terhadap Daya Awet Bakso Ikan
Abstrak: The study investigated safeties and antibacterial activity of coconut shell liquid smoke and its applications of fishball preservation. The safeties of liquid smoke studied by identification of volatile compounds of liquid smoke by means of Gas Chromatography-Mass Spectroscopy (GC-MS) and determination acute toxicity of liquid smoke. A high number of compounds was detected. They were identified as ketones, carbonyl, acids, furan and pyran derivatives, phenol and derivatives, guaiacol and derivatives, syringol and derivatives, and alkyl aryl ethers. Neither benzo[a]pyrene nor other polycyclic aromatic compounds with carcinogenic properties were found in this liquid smoke. Acute toxicity test of these product assessed by determination of LD50 dose (the dose which causes the death of half the test animals). Results indicated that LD50 dose of this liquid smoke are more than 15.000 mg/kg body weight of mice. The Minimum Inhibitory Concentration (MIC) of liquid smoke against Pseudomonas aeruginosa and Staphylococcus aureus determined using broth or agar dilution methods. Liquid smoke showed antibacterial activities againts P. aeruginosa and S. aureus with MIC value 0,22% and 0,40%, respectively. Applications of 2,5% liquid smoke in fishball at 27–28 0C increased shelflife from 16 to 32 hours, whereas at 4±1 0C until 20 days storage were better accepted, and retarded the decreased of pH and moisture content compared to control. The results indicated that liquid smoke was an effective preservative agent for fishball.
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Judul: Penggunaan Teorema Homeomorphy 2-Manifold dan Teorema Euler Poincare pada Torus 𝑇�� dan Simplicial Complex 𝐾��
Abstrak: Two dimensional topological spaces are said to be homeomorphic if they have the same topological invariant, where one of topological invariant used is an Euler characteristic. Homeomorphy 2-Manifold’s Theorem and Euler Poincare’s Theorem are used to distinguish two topological spaces. Homeomorphy 2-Manifold’s Theorem uses Euler characteristic to identify two dimensional topological spaces. Euler Poincare’s Theorem is an alternative way to find Euler characteristic with Betti number, which is topological invariant as well. The objective of this paper is to investigate the homeomorphism of torus 𝑇����� and simplicial complex 𝐾�����. Topological space torus and simplicial complex 𝐾����� have the same Euler characteristic, which is two. Based on Homeomorphy 2-Manifold’s Theorem topological space torus 𝑇����� and simplicial complex 𝐾����� is homeomorphic.
Keyword: simplicial, torus, Euler, homeomorphism, topology