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All Journal Journal of Applied Food Technology
Rafli Zulfa Kamil
Department of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang
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Active Food Packaging Based on Coconut Coir Pulp with the Addition of Antimicrobial Oleoresin Substance from Ginger Dregs Halimah Nisa Septiani; Amelia Regita Utami; Ananda Salsabilla Fahma Putri; Rafli Zulfa Kamil
Journal of Applied Food Technology Vol 9, No 2 (2022)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.15558

Abstract

The development of food packaging innovations is ongoing, from materials to varied shapes and designs. Paper packaging is one of the various types of packaging that are widely used as an alternative to plastic packaging. However, the high use of paper can damage the environment, such as deforestation and reduction of green land. Alternative raw materials for making paper need to be studied further, and the addition of active ingredients will be an added value compared to ordinary paper packaging. This narrative review will examine the potential of active food packaging from coconut fiber and the addition of ginger pulp oleoresin. Coconut coir is waste from coconut production that is underutilized, while 25% of one coconut is produced from waste in the form of coconut coir. Coconut coir can replace wood's cellulose fibers to manufacture biodegradable, environmentally friendly paper. Ginger flesh contains oleoresin as an antimicrobial agent. Oleoresin is a mixture of essential oils and resins obtained by extraction. Adding these antimicrobial substances will produce active packaging that effectively handles and prevents contamination and microbial growth in food. Therefore, paper made from coconut coir pulp with the addition of oleoresin has the potential to be developed into active food packaging as an effort to conserve the environment and utilize waste.
Visual Performance of Fermented Whey with the Addition of Pectin and Chitosan During 24 Hours Storage at Refrigerator Temperature Ahmad Ni'matullah Al-Baarri; Sri Mulyani; Setya Budi Muhammad Abduh; Mulyana Hadipernata; Rafli Zulfa Kamil; Azka Nadiya Dzakiyalizz; Ghina Ulayya; Shabrina Nur Shaliha; Tri Yuliana; Ailsa Afra Mawarid; Widia Pangestika
Journal of Applied Food Technology Vol 10, No 2 (2023)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.20916

Abstract

Fermentation of whey often faces problems with the product clarity due to the milk solids residue from previous cheese making process. The aim of this research was to determine the clarity and the performance of fermented whey precipitation process in the presence of pectin and chitosan as coagulant. Whey was initially pasteurized and added with pectin and chitosan prior to fermentation with mixed starter culture. Fermented whey was stored in refrigerator for 24 hours. Data were obtained using visual analysis by 15 semi-trained panelists. Qualitative scorings were given by (+) or (-) markings from the specified criteria. The data were compiled in a table, showcasing the observed characteristics at the initial and final states of fermentation. The results showed that the highest clarity (+++) was achieved by the fermented whey with the addition of pectin, as well as most stable sediment performance (+++) was also produced by pectin treatment. However, while fermented whey with the addition of pectin exhibited clarity, the level of clarity achieved by fermented whey with the addition of chitosan was superior.
Co-Authors Ailsa Afra Mawarid Al-Baarri, Ahmad Ni'matullah Amelia Regita Utami Ananda Salsabilla Fahma Putri Azka Nadiya Dzakiyalizz Ghina Ulayya Halimah Nisa Septiani Mulyana Hadipernata Setya Budi Muhammad Abduh Shabrina Nur Shaliha Sri Mulyani Tri Yuliana Widia Pangestika