THE UTILIZATION OF SAPPAN WOOD IN DESIGN DEVELOPMENT OF REPEATABLE HERBAL DRINKS SERVING UTENSILS

• Main Author: Daniel Pandapotan, Dan
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/51884
• Institution: Institut Teknologi Bandung

Sappan (Caesalpinia sappan) is one of Indonesia's natural wealth which has many benefits. Sappan wood is used as a handicraft and its extract is used as a herbal drink. Both of these benefits could be felt through the serving utensils product. This is a community creative effort for taking the advantage of the material characteristics and its ingredients. However, there are still few products available on the market and have the same tendency. On the other hand, the benefits and effects of these types of products are not yet known. In fact, the increasing of requirement for natural products, especially herbs, makes sappan as one of the people's choices in taking promotive and preventive actions against degenerative diseases caused by exposure to free radicals. The research was conducted using a quantitative approach by placing the prototype-making experiment as an independent variable that affected the extraction results of sappan wood. The experiment of making prototypes was conducted on the kinds of serving utensils, glasses and spoons. The prototypes walked on the trial and error to find out the problems that arise related to the function aspects and the production aspects. Furthermore, the prototypes were developed based on aesthetic aspects considerations using image boards, image charts and questionnaires. The prototypes were made with different surface areas in order to find out the influences related with the amount of extract content. Furthermore, the prototypes would be tested with repeated usage experiments. To find out the antioxidant activity, the extraction samples were tested using DPPH free radicals and measured at a wave length of 517 nm using a UV-Vis spectrophotometer. Whereas, to find out the color spectrum of the solution, the extract sample was measured at a wavelength of 400-700 nm. The results of the study stated that the extract content of sappan could be obtained through extraction using a serving utensils which was made from sappan wood. Thus, the extraction of sappan wood content could be conducted repeatedly through product serving utensils. However, the product development was considered not optimal, because it needed a relatively large amount of effort when compared with conventional methods. There were several obstacles in the development of a container serving utensils such as cracks, leaks, too small dimensions and the coating materials were not allowed because they would dissolve into the extract. There was a change in the use function of the tablespoon as a stirring spoon which caused by changing the shape to be more geometric shape with the aim of avoiding post-use warpage, while the addition of the surface area was conducted by making a hole in the spoon head. To serve the herbal drinks, at least a teapot, glass, spoon iv and saucer was needed which can be used based on the scenario of the businessmen. The adjustments made in the development of serving utensils that consisted of the use of raw materials> 15 years old with a diameter of > 8 cm; the mass production method was conducted by using semi-machining tools, conducted in a work environment that was spared from contamination and provides insight and direction to the craftsmen. The users type of this product were in the upper middle economic class, which have creative mood, clean, functional, attractive and efficient, also have the geometric-traditional product shape with slight organic accent. The DPPH test stated that the extraction results from the stirring spoon have different antioxidant activities depending on the large surface area. The larger surface area, the higher the antioxidant activity. The more often the product is used, the lower the antioxidant activity. The products should be used at low levels and accompanied by regular usage. As the efforts to obtain constant efficacy, those were conducted by soaking longer. On the other hand, after product extraction, the function could be switched to a drawing tools, massage tools or drink mixer. Thus, this research was a first step that could be used as a reference for further researchers in developing functional products made from sappan wood.