Sitompul, Indana Ulfah (2018) Eksplorasi Material Alami: Bahan Anti Semut Untuk Produk Dinnerware. Undergraduate thesis, Institut Teknologi Sepuluh Nopember.
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Abstract
Aktivitas makan merupakan aktivitas primer sehari-hari yang tak lepas dari kerawanan permasalahan gangguan semut. Semut yang datang tersebut ada kemungkinan membawa bakteri yang dapat mengkontaminasi kualitas makanan. Salah satu cara yang sering digunakan untuk mengantisipasi semut adalah menggunakan bahan kimia seperti kapur semut atau obat semprot. Namun penggunaan bahan kimia mengandung potensi bahaya, terutama jika bahan tersebut tidak termasuk kategori food grade. Adapun cara lain untuk mengantisipasi datangnya semut adalah menggunakan bahan alami seperti kayu manis, cengkeh, kopi dan teh. Bahan-bahan tersebut dapat mengacak sistem sensor pada semut untuk menemukan makanan. Pada penelitian ini penggunaan bahan kayu manis dan cengkeh diekplorasi menjadi produk dinnerware, karena produk dinnerware anti semut masih belum banyak dikembangkan. Metode yang digunakan pada penelitian ini adalah metode eksperimen untuk menemukan komposisi yang tepat agar diperoleh dinnerware yang rigid. Selanjutnya, dilakukan eksplorasi bentuk. Akhirnya dilakukan uji ketahanan produk terhadap semut untuk mengetahui seberapa lama dan seberapa kuat produk dinnerware anti semut alami ini dapat mengantisipasi datangnya semut.===================================================
Dining activity is a primary daily activity that cannot be separated from the Impact of the disorder by ants. The ants are likely to carry bacteria that can contaminate the quality of food. One way that is often used to anticipate ants is to use chemicals such as ant lime or spray insecticide. However, the use of chemicals containing potential danger, especially the ingredients Not in the category of food grade. But another way to anticipate the coming of ants is to use natural ingredients such as cinnamon, cloves, coffee, and tea. These materials will scramble of the sensor system at the ant to find food. In this study, the use of cinnamon and clove ingredients was explored into dinnerware products because ant repellent dinnerware products have not yet been widely developed. The method used in this study is an experimental method to find the right composition to obtain a rigid dinnerware. The next step is the author doing form exploration. Finally, a product endurance test is conducted on ants to find out how long and how strong this natural ant repellent dinnerware product can anticipate of ants.
| Item Type: | Thesis (Undergraduate) |
|---|---|
| Additional Information: | RSDP 738.3 Sit e |
| Uncontrolled Keywords: | Kata kunci: Dinnerware, Bahan alami, Anti semut. |
| Subjects: | N Fine Arts > NC Drawing Design Illustration N Fine Arts > NX Arts in general T Technology > TS Manufactures > TS170 New products. Product Development T Technology > TS Manufactures > TS171 Product design T Technology > TS Manufactures > TS173 Reliability of industrial products T Technology > TT Handicrafts Arts and crafts |
| Divisions: | Faculty of Architecture, Design, and Planning > Industrial Product Design > 90231-(S1) Undergraduate Thesis |
| Depositing User: | INDANA ULFAH SITOMPUL |
| Date Deposited: | 08 Oct 2020 01:39 |
| Last Modified: | 08 Oct 2020 01:39 |
| URI: | http://repository.its.ac.id/id/eprint/59492 |
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