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All Journal Jurnal Gizi dan Pangan Sagu Journal of Dialogos Jurnal Research Ilmu Pertanian
Budaraga, I Ketut
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Environmental Science Health Professions Industrial & Manufacturing Engineering Social Sciences

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Pendugaan Umur Simpan Sosis Ikan  Patin  (Pangasius sp) Yang Dilapisi Edible Coating Pati Talas Antimikroba Sari Belimbing Wuluh (Averrhoa bilimbi L) Mustakim, Zaki; Yurnalis; Fitria, Eddwina Aidila; Budaraga, I Ketut; Yessirita, Nita
Jurnal Research Ilmu Pertanian Vol. 5 No. 2 (2025): Jurnal Research Ilmu Pertanian (Agustus 2025)
Publisher : Fakultas Pertanian, Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/8c0esz19

Abstract

Penelitian ini bertujuan untuk mengevaluasi penurunan mutu sosis ikan patin yang dilapisi dengan edible coating berbahan pati talas berdaya antimikroba yang diperkaya dengan sari belimbing wuluh pada berbagai suhu penyimpanan, serta menentukan umur simpannya menggunakan metode Accelerated Shelf Life Testing (ASLT) berdasarkan model Arrhenius. Metode penelitian yang digunakan adalah pendekatan eksperimental dengan variasi suhu penyimpanan. Hasil penelitian menunjukkan adanya penurunan mutu sosis ikan patin yang ditandai dengan peningkatan kadar air, penurunan kadar protein, serta peningkatan jumlah mikroba. Umur simpan sosis ikan patin ditentukan selama 26 hari pada suhu beku (-18°C), 6 hari pada suhu dingin (4°C), dan 1 hari pada suhu ruang (30°C).
The Role of Social Media in the Formation of Adolescent Identity: A Review of Psychology and Popular Culture Budaraga, I Ketut
Journal of Dialogos Vol. 2 No. 3 (2025): AUGUST-JOD
Publisher : PT. Anagata Sembagi Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62872/x47kqm82

Abstract

Social media has become a fundamental element in the lives of modern adolescents, playing a significant role in the process of identity formation in the digital era. This study analyzes how social media platforms such as Instagram, TikTok, Twitter, and YouTube influence adolescent identity construction from the perspectives of developmental psychology and popular culture. Using a qualitative approach with a case study design, the study involved four adolescents aged 16-18 in Semarang City through in-depth interviews and observations of digital activities. The findings indicate that social media plays a dual role as a means of positive identity exploration and a source of psychological distress. Adolescents use digital platforms to experiment with various roles and lifestyles, but often become trapped in a false image to gain external validation. The process of identity formation is influenced by the dynamics of identity exploration and commitment, with social media providing a broad space for self-discovery but also creating the risk of identity conflict due to social comparison and popular cultural pressures. The study identified that adolescent girls are more vulnerable to negative impacts related to body image and beauty standards, while adolescent boys tend to focus on achievement and social recognition. Contextual factors such as family background, digital access, and local cultural values play a significant role in shaping adolescents' social media experiences. The results emphasize the need for structured digital literacy education and psychological support to help adolescents navigate the complexities of digital identity in a healthy and authentic manner.
Application of Chitosan Coating and Liquid Smoke as Antimicrobial Agent in Tuna Fish Pempek Budaraga, I Ketut; Hermalena, Leffy; Susanti, Susanti
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.81-83

Abstract

The goal of this study was to see the effect utilizing chitosan coating and liquid smoke had on pempek as an antibacterial. This study was carried out in an exploratory method, with differences in tuna pempek storage period, namely: control=0 days, A=1 day, B=2 days, C=5 days, D=7 days, and E=9 days. The results showed that the longer pempek tuna was stored using chitosan coating with the addition of 1% liquid smoke, the lower the total plate number was compared to without the addition of 1% liquid smoke. The storage time of pempek tuna without liquid smoke yielded results on chitosan coating, with water content ranging from 6.24 to 11.99% and protein content ranging from 3.68 to 11.8%. The Total Plate Count (TPC) test result was ranging from 5x10-4 to 13x10-4 colonies/g. With liquid smoke added, the water content increased to 4.56−10.48%, the protein content increased to 5.43−12.39, and the TPC test resulted in 2.7x10-4-7.3x10-4 colonies/g. According to SNI 7661.1:2013, a storage time of 3 days in the chitosan coating treatment with the addition of liquid is in the acceptable range
PENGUJIAN ASAM LEMAK BEBAS PADA WAJIK YANG DILAPISI EDIBLE FILM KHITOSAN-PVA Fitria, Eddwina Aidila; Budaraga, I Ketut; Zebua, Samudera
SAGU Vol. 22 No. 1 (2022): SAGU Journal – Agri. Sci. Tech., Maret, 2022, Vol. 21 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Wajik is one of the traditional snacks that many people are interested in sweet and legit mandatory tastes that further add to consumer interest in this product. This product is a semi-wet food made from glutinous rice, coconut milk, coconut and sugar. Coconut milk is a mandatory additive in making wajik, because the oil produced by coconut milk will bring out a legit taste and savory. Coconut milk also produces fat in wajik. Fat contained in wajik make this product have a short shelf life because it is easy to experience rancidity. Plastic is one of the packaging that is often used to package this product to reduce the use of plastic, so it can be replaced with edible chitosan -PVA film. The purpose of this study is to determine the value of free fatty acids in Wajik coated edible Chitosan-PVA film until it reaches damage. This study used a complete randomized design with 5 levels of treatment and 3 repeats. A data as deep as the analysis was analyzed using ANOVA and test continued DNMRT at a real level of 1%. The treatment in this study is wajik storage period coated with edible chitosan-PVA film (0, 5, 10, 15, 20 Days). The results showed that edible film had a very noticeable effect on the wajik characteristics based on the free fatty acid test. The value of free fatty acids on Wajik on storage day-0 (0.02%), day-5 (0.04%), day-10 (0.06%), day-15 (0.12%) and day-20 (0.16%). Based on this SNI 01-4272-1996, wajik coated edible chitosan-PVA film can last until the tenth day.
Co-Authors Fitria, Eddwina Aidila Leffy Hermalena Mustakim, Zaki Nita Yessirita Susanti Susanti Yurnalis Zebua, Samudera