Search results for: Asrofi Mursalin

2 Preliminary Study of Sediment-Derived Plastiglomerate: Proposal to Classification

Authors: Agung Rizki Perdana, Asrofi Mursalin, Adniwan Shubhi Banuzaki, M. Indra Novian

Abstract:

The understanding about sediment-derived plastiglomerate has a wide-range of merit in the academic realm. It can cover discussions about the Anthropocene Epoch in the scope of geoscience knowledge to even provide a solution for the environmental problem of plastic waste. Albeit its importance, very few research has been done regarding this issue. This research aims to create a classification as a pioneer for the study of sediment-derived plastiglomerate. This research was done in Bantul Regency, Daerah Istimewa Yogyakarta Province as an analogue of plastic debris sedimentation process. Observation is carried out in five observation points that shows three different depositional environments, which are terrestrial, fluvial, and transitional environment. The resulting classification uses three parameters and forms in a taxonomical manner. These parameters are composition, degree of lithification, and abundance of matrix respectively in advancing order. There is also a compositional ternary diagram which should be followed before entering the plastiglomerate nomenclature classification.

Keywords: plastiglomerate, classification, sedimentary mechanism, microplastic

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1 The Effects of Salts Concentration into Microbiological, Physio-Chemical and Sensory Properties of Tempoyak (Indonesian Fermented Durian Flesh)

Authors: Addion Nizori, Mursalin, Dharia Renathe, Lavlinesia, Fitry Tafzi

Abstract:

Tempoyak was made from fermented durian flesh, which very popular among Jambi people Indonesia. This study aims to isolate and identification of bacteria developed during fermentations, determine physical-chemical properties of Tempoyak as the effect of adding salts at various concentration and the sensory evaluations of Tempoyak produced is also evaluated. The predominant microorganisms present in Tempoyak were Lactobacillus bacteria. The results also showed that the level of salts concentration has a significant effect on pH, lactic acid content, however, not has a significant impact on sensory evaluations. The best results were 3% of adding salts with the product properties of pH 3.64, lactic acid content 3.11% and overall acceptance score is 3.41.

Keywords: Tempoyak, fermented foods, salts, sensory

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