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All Journal agriTECH Jurnal Teknologi & Industri Hasil Pertanian Journal of Multidisciplinary Applied Natural Science
Amri, Aldicky Faizal
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Energy Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Physics

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Pengaruh suhu sterilisasi pada sifat morfologis dan mekanik kemasan fleksibel retort produk empal gentong siap saji [The effect of sterilization temperature on morphological and mechanical properties of retort flexible packaging for ready to eat “empal gentong” product ] Kusumaningrum, Annisa; Febrisiantosa, Andi; Amri, Aldicky Faizal; Amdani, Rima Zuriah; Nurhikmat, Asep; Prayogi, Siswo; Dewandaru, Bayu Murti
Jurnal Teknologi & Industri Hasil Pertanian Vol 28, No 2 (2023): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v28i2.90-98

Abstract

Thermal food sterilization is the preservation technology to extend packaged food shelf life. The properties of packaging materials that change after thermal sterilization are morphological, mechanical, and color properties. This study aimed to observe the effect of sterilization temperature on the morphological, mechanical, and color properties of flexible retort pouch packaging. The food product sample processed in retort packaging was Indonesian traditional food, “empal gentong”. The retort package was composed of PET/Al/Nylon/CPP and processed at 121 °C 0,8 bar for 9 min, with an unprocessed sample was as a control. Three replications of mechanical and color results were analyzed using T-test with p<0.05 significance level to determine the significant difference. The retort pouch sample showed visual and microscopic defects in the form of separation between the PET layer and aluminum foil after being processed at 121 °C 0,8 bar for 9 minutes. In addition, temperature processing at 121 °C influenced the tear strength results and color significantly (p<0,05). Color changes was occured on the inside of the packaging contacting with the food. Each layer in multilayer packaging is interrelated and supports one another. Multilayer flexible packaging combines the different properties of a single monolayer material, so it is suitable for commercial sterile food packaging.                                              
Evaluating the Food Properties of Canned Beef Rendang to Determine the Product Quality Amdani, Rima Zuriah; Kusumaningrum, Annisa; Amri, Aldicky Faizal; Nurhikmat, Asep; Susanto, Agus; Siswoprayogi, Siswoprayogi; Praharasti, Anggita Sari
agriTECH Vol 44, No 3 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.73815

Abstract

Canning is a common method for preserving food, but its application to traditional cuisine is a new concept for Indonesian small and medium enterprises (SMEs), which typically focus on freshly served dish. Several studies have shown that the use of this method has the potential to extend the durability and marketability of beef rendang. Therefore, this study aimed to evaluate the food properties (sensory, proximate, color, spectroscopy, and physiochemical) of canned beef rendang to its suitability for consumption. Canning was carried out using the sterilization method at a temperature of 121 0 C and pressure of 0.7-0.9 bar. The sensory test of the canned product obtained was performed using a questionnaire, exploring various properties, including appearance, color, taste, aroma, and texture, while the proximate analysis was conducted by PT Saraswanti Indo Genetech laboratory. The color analysis was measured with a chromameter Konica Minolta CM-5 using the petri dish method, while the spectroscopy analysis was performed with an FTIR instrument from Brucker Vertex-80 using the ATR technique. Subsequently, moisture content was statistically analyzed using one-way and two-way ANOVA with a 95% confidence level. The sensory test results of canned beef rendang showed a 4.52 rating on a maximum scale of 5. The sterilization value (F0) was 3.819 minutes, which met the BPOM requirement of >3 minutes. The findings showed that the proximate analysis was consistent with the SNI standard, while the spectroscopy analysis indicated an unchanged functional group compared to the initial condition. The canned product was reported to have an increased trend of moisture content, but the range did not exceed the permissible limit of 60%. In addition, the pH and TBA value obtained were 5.745-5.315 and 0.1859-0.3195 mg/kg, respectively. The normal pH range of canned beef was typically 5.3-5.7, indicating that the value recorded met the established standard. Meanwhile, the TBA range obtained was significantly lower than the value of spoiled beef at 1.8 mg/kg. Based on these results, canned beef rendang was edible and safe for consumption.
Sustainable Repurposing of Coffee By-Products: A Systematic Review of Bioactive Potential and Safety Risks Aurum, Fawzan Sigma; Wibowo, Nendyo Adhi; Purwanto, Eko Heri; Wanita, Yeyen Prestyaning; Novitasari, Erliana; Amri, Aldicky Faizal; Yulianti, Yulianti; Karim, Mirwan Ardiansyah; Zainal, Putri Wulandari; Praseptiangga, Danar
Journal of Multidisciplinary Applied Natural Science Articles in Press
Publisher : Pandawa Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47352/jmans.2774-3047.359

Abstract

This systematic review (2020–2025) synthesizes evidence from recently peer-reviewed studies to evaluate the sustainable repurposing of coffee by-products. The analysis addresses four research questions (RQs) focused on chemical composition, application, safety, and sustainability. Quantitative results for RQ1 (bioactive composition) confirm that 100% of the studies identify high phytochemical density, notably chlorogenic acids, caffeine, and melanoidins. Specific benchmarks include caffeine levels up to around 31 mg/g in silverskin and a 6–10% lipid fraction in spent coffee grounds (SCG). For RQ2 (the application of the by-product) the evidence primarily concentrates on bakery products (bread, biscuits, gluten-free formulations) and beverages (teas, kombucha, soft drinks), followed by dermato-cosmetic formulations like creams and exfoliants. Critically, RQ3 (safety issues) reveals a significant evidence gap; while 10 hazard categories including mycotoxins and acrylamide were identified, standardized toxicological data remains fragmented. Similarly, RQ4 (sustainability aspect) remains conceptually strong but empirically weak, with only less than15% of studies providing quantitative indicators such as life cycle assessment (LCA) metrics. Despite qualitative support for circular economy integration, the lack of standardized safety protocols and human clinical trials limits regulatory approval. This manuscript integrates compositional value, real-world functionality, regulatory-relevant safety (including microbiology), and decision-useful sustainability into a single PRISMA-guided evidence map, making it a translational assessment rather than a descriptive inventory.
Co-Authors Agus Susanto Amdani, Rima Zuriah Andi Febrisiantosa Annisa Kusumaningrum asep nurhikmat Danar Praseptiangga Dewandaru, Bayu Murti Eko Heri Purwanto Fawzan Sigma Aurum, Fawzan Sigma Karim, Mirwan Ardiansyah NENDYO ADHI WIBOWO, NENDYO ADHI Novitasari, Erliana Praharasti, Anggita Sari Prayogi, Siswo Putri Wulandari Zainal Siswoprayogi, Siswoprayogi Yeyen Prestyaning Wanita Yulianti Yulianti