Rizal Syarief

Characteristics of Environmental Friendly Labeled Plastic Shopping Bags in Indonesia

Plastics are synthetic polymers, made from petroleum and its derivatives which are non biodegradable. Today, more people used plastic bags to support their activities ,which caused the supply of plastic shopping bags to increase in large number. Plastic bags, eventually, are usually used as garbage which would cause negative impact on the environment. Environmental friendly plastic bags are made from renewable raw materials, such as starch from cassava, corn or others. There are the ones entirely starch based such as Enviplast (biodegradable); the ones with partial mixture of starch with plastic ores such as Ecoplas (biodegradable), the ones plastic ores are formulated with additives Oxium (oxodegradble), and conventional made from plastic ores only. Distinguishing characteristics of samples plastic shopping bags which were taken from domestic and abroad supermarkets can be seen from the result of FTIR, SEM, and AAS analysis along with burial in soil. Density of domestic plastic bag (1.119 g/cm3 ) are 49.55% smaller than samples abroad 2.258 g/cm3 .This means that in the country, a space to hold trash bags in the same weight needed almost 2x larger. Another discovery are some plastic shopping bags are labeled eco-friendly ,but had conventional plastic characteristisc .

PENGARUH PENAMBAHAN BERBAGAI MODIFIKASI SERAT TANDAN KOSONG SAWIT PADA SIFAT FUNGSIONAL BIODEGRADABLE FOAM

Pengembangan biofoam sebagai alternatif pengganti styrofoam telah banyak dilakukan. Bahan utama dalam pembuatan biofoam adalah pati murni, namun biofoam yang dihasilkan masih bersifat rapuh dan mudah menyerap air. Oleh karena itu adonan biofoam perlu ditambahkan bahan lain diantaranya plasticizer , pati modifikasi, polimer sintetis dan serat. Salah satu serat alam yang cukup potensial yaitu tandan kosong sawit (TKS). Tujuan penelitian ini adalah untuk mengetahui pengaruh pembuatan biofoam dari serat yang dimodifikasi dengan beberapa metode yang berbeda serta dengan konsentrasi yang berbeda sehingga dapat menghasilkan biofoam dengan karakteristik terbaik. Proses pembuatan biofoam dilakukan menggunakan teknik thermopressing dengan mencampurkan tapioka, Polivinil alcohol (PVA) dan dan jenis modifikasi STKS (selulosa tandan kosong sawit), NSTKS (nanoselulosa tandan kosong sawit) dan SATKS (selulosa asetat tandan kosong sawit) dengan konsentrasi serat (1%, 3% dan 5%). Karakterisasi biofoam meliputi daya serap air, kuat tekan, densitas, kristalinitas, titik leleh (Tm) dan morfologi. Jenis modifikasi NSTKS dan SATKS pada konsentrasi tinggi menghasilkan nilai daya serap air tinggi, kuat tekan rendah dan densitas rendah. Hasil penelitian menunjukkan bahwa STKS 5% dapat menurunkan daya serap air, meningkatkan densitas dan kuat tekan. English Version Abstract Effect of Addition Various Modification Empty Fruit Bunches Fiber on Functional Properties of Biodegradable Foam Biodegradable foam as alternative to styrofoam has been developed with pure starch as the main ingredient, but biofoam produced is still fragile and easyly absorbs water. Therefore, other materials such as plasticizer, modified starch, synthetic polymers and fiber need to be added into dough formulation. One of the natural fibers of considerable potential is oil palm empty fruit bunches (EFB). The purpose of this study was determine the effect of incorporation of different concentration of fibers modified with several different methods on the biofoam characteristics. Biofoam was prepared by mixing tapioca, polyvinyl alcohol (PVA), and various modification of EFB, namely STKS (empty fruit bunches cellulose), NSTKS (empty fruit bunches nanocellulose) and SATKS (empty fruit bunches cellulose acetate) by thermopressing technique. Each type of cellulose was added in three different concentrartion (1%, 3%, and 5%). Biofoam characterization included water absorbtion capacity, compressive strength, density, crystalinity, melting point (Tm) and morphology. Biofoam made from NSTKS and SATKS with high concentration have high water absorb capacity, low compressive strenght and density. The results showed that the addition of STKS at a concentration of 5% decreased water absorbtion capacity and, increased density and compressive strength.

HUBUNGAN KARAKTERISTIK PENJAMAH MAKANAN DENGAN KONTAMINASI ESCHERICHIA COLI PADA PENYAJIAN MAKANAN PENDAMPING AIR SUSU IBU LOKAL PADA EMPAT NAGARI DI KABUPATEN SOLOK TAHUN 2012

Filariasis is one of the vector born diseases which is still a problem of public health in Indonesia. The health effects are fever, fatigue, and permanent disability. The research is aimed to determine the density of mosquito as a vector of filaria and find about the environmental conditions that support the transmission of filariasis in Ciamis, Kuningan, and Serang Districts. This is a descriptive research with observational design of spot survey. The sample is suspected vector of mosquito caught by landing collection method and resting at home as well as in nature. The research found the predominant mosquito species at the three sites that caught by feeding and resting are Cx. sitiens, Cx. quinquefasciatus and Cx. tritaeniorhyncus. The predominant mosquito in Panumbangan Village Ciamis District is Cx. sitiens with relative abundance and dominance number of 0.579. The predominant mosquito in Jalaksana Village Ciamis District is Cx. sitiens with relative abundance and dominance number of 0.630. The predominant mosquito in Batukuwung Village Serang District is Cx. Quinquefasciatus with relative abundance and dominance number of 0.8414. Environmental factors in the area of research support for the breeding of mosquitoes as filarial vectors. Physical environmental conditions such as temperature is 24-250C and humidity is 79 – 88 percent.Penelitian ini mengamati hubungan karakteristik penjamah makanan terhadap kontaminasi Escherichia coli ( E. coli ) pada penyajian MP-ASI lokal pada bayi usia 6-12 bulan di 4 Nagari Kabupaten Solok Provinsi Sumatera Barat. Desain yang digunakan adalah potong lintang. Pengamatan dilakukan terhadap 138 rumah tangga yang menyajikan MP-ASI lokal bagi bayi usia 6-12 bulan. Pemeriksaan kontaminasi E. coli dilakukan terhadap MP-ASI lokal yang disajikan dan tangan penjamah makanan, menggunakan metode konvensional dengan menghitung MPN kuman melalui uji persumtif dan conformatif. Ditemukan kontaminasi E. coli pada MP-ASI lokal sebesar 72,5% dan tangan penjamah makanan sebesar 57,9%. Faktor yang paling berhubungan dengan kontaminasi E. coli pada penyajian MP-ASI lokal adalah kontaminasi tangan penjamah makanan dan cara mengeringkan telapak tangan menggunakan kain lap. Tangan penjamah makanan yang terkontaminasi E. coli , 3 kali lebih berisiko terhadap kontaminasi E. coli pada penyajian MP-ASI lokal dibandingkan tangan yang tidak terkontaminasi E. coli . Mengeringkan tangan menggunakan kain lap, 0,3 kali lebih berisiko dibandingkan mengeringkan tangan tidak menggunakan kain lap. Perlu dilakukan sosialisasi dan perbaikan cara mencuci tangan yang benar terhadap penjamah makanan dan anggota keluarga bayi. Selain itu juga perlu disosialisasikan upaya untuk menjaga kebersihan lap tangan di rumah tangga, dengan cara mencuci lap tangan setiap hari untuk meminimalisir risiko kontaminasi E. coli pada kain lap.