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All Journal Jurnal Peternakan Sriwijaya Jurnal Veteriner Jurnal Ilmu dan Teknologi Hasil Ternak Agrointek Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Peternakan Indonesia Jurnal Pangan dan Agroindustri JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Aceh Journal of Animal Science Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Biologi Tropis Tropical Animal Science Journal SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Pengabdian Magister Pendidikan IPA JITPI : Jurnal Ilmu Dan Teknologi Peternakan Indonesia (Indonesian Journal of Animal Science and Technology) METIK JURNAL To Maega: Jurnal Pengabdian Masyarakat Jurnal Ilmiah Behongang Jurnal Abdi Insani Jurnal Computer Science and Information Technology (CoSciTech) Perbal : Jurnal Pertanian Berkelanjutan Jurnal Peternakan Lokal Food Scientia: Journal of Food Science and Technology Jurnal Kolaboratif Sains AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pijar MIPA CELEBES Agricultural Jurnal Informatika Jurnal Pepadu JSTT (Jurnal Sains Ternak Tropis) Journal of Microbiology, Biotechnology and Conservation
Fahrullah Fahrullah
Universitas Mataram
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Journal : Tropical Animal Science Journal

 1 
Characterization and Antimicrobial Activity of Whey Edible Film Composite Enriched with Clove Essential Oil Fahrullah; M. Ervandi; D. Rosyidi
Tropical Animal Science Journal Vol. 44 No. 3 (2021): Tropical Animal Science Journal
Publisher : Faculty of Animal Science, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5398/tasj.2021.44.3.369

Abstract

Antimicrobial edible films made from clove essential oil play a role in reducing, inhibiting, or slowing the growth of bacteria that may be existed in food packaging or packaging materials to extend the shelf life of packaged foods. This study aims to produce whey and clove oil films with film thickness, elongation, tensile strength, water vapor transmission rate, optical properties, antimicrobial properties of clove oil, and its inhibition against pathogenic microbes. The physical and antimicrobial characteristics of edible film were investigated using an experimental method in a completely randomized design with four treatments. The treatment used different concentrations of clove oil (C0: 0% clove essential oil, C1: 5% clove essential oil, C2: 10% clove essential oil, and C3: 15% clove essential oil). The percentage value of elongation and microbial inhibitory activity were significantly affected (p<0.01) by the concentration of clove essential oil. Based on all variables, 10% clove essential oil concentration is the best treatment with a thickness of 0.035 mm, elongation of 78%, tensile strength of 8.82 N, water vapor transmission rate of 7.80 g.mm-2.day-1, and inhibitions of E. coli and S. aureus resulted in high rates. The results conclude that the addition of clove essential oil has a promising potential to improve the antimicrobial properties of whey edible film composites. The use of clove essential oil at the level of 10% is the best treatment.
Evaluating Physicochemical Properties of Whey-Chia Seed Edible Films for Biodegradable Packaging Fahrullah, F.; Noersidiq, A.; Kisworo, D.; Maruddin, F.
Tropical Animal Science Journal Vol. 47 No. 4 (2024): Tropical Animal Science Journal
Publisher : Faculty of Animal Science, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5398/tasj.2024.47.4.519

Abstract

The use of whey-chia seed edible films can help reduce environmental pollution while preserving the quality of food products. Films were produced using varying ratios of whey to chia seed (v/w) (whey-chia seed ratio of 1:0.5 (W1), 1:0.75 (W2), and 1:1 (W3)) through a completely randomized design with three treatments and six replications. The results showed significant differences (p<0.01) in elongation, tensile strength, moisture content, solubility, and color properties, except for crude fiber content (p>0.05). As the whey:chia seed ratio increased to 1:1, elongation increased up to 76.77%, while tensile strength decreased to 3.876 MPa, indicating an inverse relationship between these properties. The film with a whey:chia seed ratio of 1:0.5 showed 71.08% elongation but higher tensile strength (4.306 MPa) compared to the W3 treatment. The whey:chia seed ratio of 1:1 chia seed film also had the highest moisture content (49.52%), solubility (53.69%), and fiber content (15.67%). Increasing the ratio of chia seed resulted in a brighter and more transparent appearance. The microstructure of the film was continuous, compact, and homogeneous, without any irregularities such as cracks or air bubbles. The study concluded that chia seeds enhance the physicochemical and mechanical properties of whey-based edible films, with the optimal film produced at a 1:1 whey-chia seed ratio.
Co-Authors . Fatma Abidin, Syauqi Muzakki Abrori, Muh. Muazdzamzam Lil Achmad Solichin Aditya Wahyu Nugraha Agil, Alwi Agustriyanto Abudi Akhyar Sutaryono Aminurrahman Aminurrahman, Aminurrahman Amisah, Laela Anita, Cis Ariana, Tirta Arjuna Anggara Putra Susanto Ayunita, Novi Azhary Noersidiq B.R.D Wulandari Baeti, Husnul Baiq Rani Dewi Wulandani Baiq Rani Dewi Wulandani Basriani Basriani, Basriani Bela Lufiana Bella Marettiani Sulaiman Bq. Rani, DW Buana, I Gusti Ngurah Agung Bulkaini (Bulkaini) Bulkaini , Bulkaini D. Kisworo D. Rosyidi Dahlanuddin Dahlanuddin, Dahlanuddin Dani Putra, Endo Pebri Dasril Aldo Dedy Mirwansyah Dewa Oka Suparwata Dewi Mandalika, Eka Nurminda Dewi Shinta Achmad Dewi Wulandani, Baiq Rani Djalal Rosyidi Djibran, Moh. Muchlis Djoko Kiswolro Djoko Kisworo Djoko Kisworo Djoko Kisworo Dwi Ayu Lestari, Dwi Dwi Kusuma Purnamasari, Dwi Kusuma Dwyardi Endo Pebri Dani Putra Eny Yuliani Ervandi, Mohamad Erwan Erwan Erwan, Erwan Fauzia Agustin Febryanti, Farah Fiarani, Mesil Fitrah, Qifyanti Fitri Fitri Fitri Fitri Fitriyani Fitriyani Gifari, Zaid Al Gobel, Yusriyah Atikah HARYANTO Haryanto Haryanto Haryanto Haryanto Hasma Hasma Hasma Hasma Hidayah, Hidayatul I Ketut Sumadi I.K.G. Wiryawan Imron Hadi Indra Dwi Pangestu Indri Afriani Yasin Ine Karni Ishak Korompot Ishak Korompot K. G. Wiryawan K. Sumadi K.G.Wiryawan Karni, Ine Kartika Kartika Khaeriyah Nur Korompot, Ishak Lilik Eka Radiati Lina Permatasari Mahendra, Khoiri Malta, Lilik Mardiati Zain Marpuah Maruddin, F. Maulana Merita Ayu Indrianti Mery Hariratuljannah Mirnawati Mirnawati Moh. Muchlis Djibran Mohamad, Pepin Mokoginta, Meity M Mokoolang, Susan Muh. Amin Muh. Saleh Nurdin Muhamad Amin Muhamad Amin Muhammad Ashari Muhammad Irfan Said Muhammad Taufik Muhsinin, Muhammad Musanip, Musanip N. Haiza N. W. Siti Nanda Arista Rizki Nariza Wanti Wulan Sari Noersidiq, A. Novizar Nazir Nur Asia Ibrahim Nursan, Muhammad Oscar Yanuarianto Oscar Yanuarianto, Oscar Patullah, Holi Pertiwi, Indah Cahya Purwadi Purwadi Purwati, Ria Putra, Ryan Aryadin Rabiatul Adawiyah Rahmawati, Lilik Ramlan Pomolango Ramlan Pomolango, Ramlan Ratmawati Malaka Ratmawati Ratmawati Rezki Amalyadi Richki Hardi Riyayatsyah Robert F Usman Rohima, BQ. Nahya Rosida, Abidatur Salahuddin Salahuddin Satifayanti, Nusiferra Selawati Palilati Selpianus Dogomo Septian, I Gede Nano Silvia Suhardiani, Roro Agustien Suhubdy Suhubdy Suhubdy Suhubdy Sukarne Sukarne Sulaiman Ngongu Depamede Sumiati Sumiati Sumiati Susan Mokoolang Sutaryono, Yusuf Ahkyar Sutaryono, Yusuf Akhyar Syamsuhaidi Syamsuhaidi, Syamsuhaidi Syamsul Hidayat Dilaga, Syamsul Hidayat Terri Repi Triadi Triadi Ulkiyah, Kalisom Utami, Wirawati Chandra Vebera Maslami Wahid Yiulianto Wahid Yuliant Wahid Yulianto Wahid Yulianto Wariata, Wayan Wilya Wulandani, Baiq Rani Dewi Wulansari, Tina Tri Yetti Marlida Yulianto, W Yulianto, Wahid Yuliaty Shan Nur Yusriyah Atikah Gobel Zaid Al Gifari