Article Per Year (5 Year)
p-Index From 2021 - 2026
1.259
P-Index
This Author published in this journals
All Journal Jurnal Ilmu Pertanian Indonesia Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Abdi Insani Unri Conference Series: Community Engagement Sagu Journal of Engineering Science and Technology Management AGRONES: JOURNAL OF AGRICULTURE, AGRIBUSINESS WELFARE, TECHNOLOGI, HUMANITY, ENVIRONMENT, SOCIAL AND ECONOMY
Annisa Nazifa Salman
Jurusan Teknologi Pertanian Universitas Riau
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences Other

Published : 7 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Edible Film Application from Red Ginger Starch as Seblak Seasoning Packaging Melati Savira Habsari; Yelmira Zalfiatri; Dewi Fortuna Ayu; Annisa Nazifa Salman; Cecep Ijang Wahyudin
Journal of Agriculture, Agribusiness, Welfare, Technology, Humanity, Environment, Social, and Economy Vol. 1 No. 4 (2026): Januari - Maret 2026 Edition
Publisher : Fakultas Teknologi Pertanian Unsultra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64690/agrones.v1i4.628

Abstract

Edible film was a thin layer made from agricultural-based raw materials that was applied as a coating on food components and was directly consumable. Red ginger as a herbal plant contained polysaccharides that had the potential to serve as a starch source. This study aimed to obtain the best edible film formulation with the addition of red ginger starch, which was applied as packaging for seblak seasoning. The research was conducted experimentally using a completely randomized design (CRD) consisting of five treatments and three replications. The treatments included P1 with 0.5 g of red ginger starch, P2 with 1.0 g, P3 with 1.5 g, P4 with 2.0 g, and P5 with 2.5 g. The observed parameters were water vapor transmission rate, thickness, solubility, dissolution time in seblak seasoning, and moisture content of the edible film applied to the seasoning. Based on the results, the selected treatment was P1 (0.5 g red ginger starch), which produced a water vapor transmission rate of 4.58 g/m²•hour, a thickness of 0.18 mm, a solubility of 91.08%, a dissolution time of 1 minute 3 seconds in seblak seasoning, and a moisture index of 0.0711 g on the sixth day.
Co-Authors Angga Pramana Anik Nur Habyba Bintang Sipartogi Panjaitan Chandra Gunawan Dase Hunaefi Dewi Fortuna Ayu EKO WAHYUDI Emma Riftyan Endang Prangdimurti Evy Rossi Febriana - Sabrian Jeany Ristia Khansa Tasya Nabila Melati Savira Habsari Mhd Andry Kurniawan Nur Hasnah AR Panjaitan, Bintang Sipartogi Rahmadini Payla Juarsa Rahmayuni Rahmayuni Raswen Efendi Rosnita Rosnita Roza Yulida Shanti Fitriani Vonny Setiaries Johan Wahyudin, Cecep Ijang Wulandari, Dwi Seprina Yanti Nopiani Yelmira Zalfiatri Yulia Andriani, Yulia Yusmarini Zulhayada, Nasya