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Ma'rifah, Yulia Nurul
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Development of antioxidant-rich edible film using eggshell and tapioca flours with kelakai (Stenochlaena palustris) extract Ma'rifah, Yulia Nurul; Adawiyah, Mariatul; Ariwibowo, Sigit; Nata, Iryanti Fatyasari; Juwita, Rinna; Vo, Duc-Thang
Konversi Vol 14, No 1 (2025): APRIL 2025
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/k.v14i1.22280

Abstract

One of the major challenges in the food industry in the limited shelflife products. A promising approach to address this issue is the use of edible films-thin, consumable layers that protect food from environmental factors such as moisture, oxygen, and humidity. This study aimed to evaluate edible films based on varying ratios of chicken eggshell flour and tapioca flour, determine the optimum concentration of Kelakai (Stenochlaena palustris) extract as an antioxidant source, and assess the films’ physical, chemical, and application properties. Edible films were prepared using eggshell flour (0-30% w/w), tapioca flour (5 g), distilled water (93.5 mL), Kelakai extract (0-10% v/v), and glycerol (1.5 g). The mixture was heated to ±96°C at 1000 rpm for 40 minutes, cast into 20 × 10 cm molds, and dried at 50°C for 24 hours. The best formulation—10% eggshell flour with 5% Kelakai extract—produced a film with 0.174 mm thickness, 1.5 MPa tensile strength, 27.4% elongation, and water vapor transmission rate of 10.0278 g/m²·h. FT-IR analysis revealed C-H, O-H, and C=O functional groups. Antioxidant activity showed 5.19% scavenging activity after 10 minutes. The film successfully preserved sausage for 7 days, demonstrating its potential to extend shelf life and serve as an eco-friendly packaging alternative.
Valorization of cassava peel starch into functional liquid glucose via acid-catalyzed hydrolysis using sulfonated carbon catalyst and red ginger (Zingiber officinale var. rubrum) extract Wulandary, Indah Retno; Laila, Noor; Dewi, Yuniza Shentiya; Ma'rifah, Yulia Nurul; Nata, Iryanti Fatyasari; Hadtimin, Ahmad Farhan
Konversi Vol 14, No 2 (2025): OCTOBER 2025
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/k.v14i2.24329

Abstract

The growing gap between sugar consumption and domestic product in Indonesia Highlights the need for alternative sweeteners derived from renewable resources. This study investigates the synthesis of functional liquid glucose from cassava peel starch through hydrolysis catalyzed by sulfonated carbon derived from palm empty fruit bunches (TKS-SO3H) and the enhancement of its antioxidant properties by red ginger extract. The TKS-SO3H catalyst was prepared via carbonization at 350 C followed by sulfonation at 180 C, yielding an H+ ion concentration of 1.745 mmol/g. Hydrolysis was conducted at 100 C for 60 minutes with a catalyst loading of 5% (b/v) and starch concentration ranging from 2.5 to 7.5%. The optimum glucose concentration of 4.14 mg/mL was achieved at 5% starch concentration, demonstrating the effective catalytic performance of TKS-SO3H. subsequently, liquid glucose was combined with red ginger extract in various volume ratios (1:1-1:4 v/v) to assess antioxidant capacity using the DPPH radical scavenging assay. The formulation with a 1:4 glucose-to-ginger ratio exhibited the highest scavenging activity of 48.63% after 10 minutes, indicating a significant enhancement of functional properties. The findings suggest that cassava peel, an agricultural by-product, can be utilized as a sustainable feedstock to produce bifunctional liquid glucose using an environmentally benign heterogeneous catalyst, contributing to the development of value-added and health-oriented sweeteners.
Co-Authors Adawiyah, Mariatul Ariwibowo, Sigit Dewi, Yuniza Shentiya Hadtimin, Ahmad Farhan Iryanti Fatyasari Nata, Iryanti Fatyasari Laila, Noor Rinna Juwita Vo, Duc-Thang Wulandary, Indah Retno