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All Journal Jurnal Biologi Tropis Indonesian Food Science and TechnologyJournal Canrea Journal: Food Technology, Nutritions, and Culinary Journal
Djalal, Muspirah
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology

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Smart Packaging for Chicken Meat Quality: Absorbent Food Pad and Whatman Paper Applications Dirpan, Andi; Iqbal, Muhammad; Yumeina, Diyah; Prahesti, Kusumandari Indah; Djalal, Muspirah; Syarifuddin, Adiansyah; Bahmid, Nur Alim; Bastian, Februadi; Salengke, Salengke; Suryono, Suryono
Indonesian Food Science and Technology Journal Vol. 7 No. 1: Volume 7 Number 1, December 2023 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i1.30894

Abstract

Quality and shelf-life extension are major concerns in the development of meat packaging systems. The purpose of this study was to determine the effectiveness of absorbent food pads combined with intelligent packaging as well as to determine the correlation between active packaging and smart indicator labels. The active packaging applied absorbent food pads as carriers of active ingredients from basil and lemongrass, which are expected to extend the shelf life of chicken meat and maintain its quality. Meanwhile, intelligent packaging employs Whatman paper treated with Phenol Red (PR), providing real-time information on the quality of chicken meat. Various chicken meat spoilage test parameters such as thiobarbituric acid (TBA), total volatile base nitrogen (TVBN), total bacteria of total plate Count (TPC), and pH were tested at chiller temperature (4oC) every 3 × 24 hours. The results of this study indicated that absorbent food pad with lemongrass essential oil can extend the shelf life of chicken meat by 3 days while, the intelligent indication label’s color profile changed from yellow at the beginning of application to red during chicken spoilage. Therefore, smart packaging from a combination of an absorbent food pad as active packaging and phenol red indicator label as intelligent packaging can potentially extend the shelf life of chicken and monitor the condition of chicken meat during storage.
Organoleptic Acceptance of Tempe Steak with Added Shrimp Shell Flour as a Food Innovation Fathanah, Nurul; Djalal, Muspirah; Hasmiyani, Hasmiyani; Tahir, Mulyati M.; Asfar, Muhammad; Hidayat, Serli Hatul; Farahdiba, Andi Nur; Hatimah, Husnul
Jurnal Biologi Tropis Vol. 25 No. 3 (2025): Juli-September
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i3.9864

Abstract

Shrimp shells are commonly used as animal feed, but they actually have a savory taste and crispy texture, making them a potential ingredient in food products for human consumption. Shrimp shells also have high nutritional value, comparable to shrimp meat itself. This study aims to evaluate the organoleptic acceptance levels (color, aroma, texture, and taste) of tempe steak formulated with the addition of shrimp shell flour at various concentrations. The variations in shrimp shell flour concentration used in the formulation were 0%, 5%, 10%, 15%, and 20% of the total tempe weight. Each treatment was made into tempe and subjected to hedonic organoleptic test. The results showed that differences in shrimp shell flour concentration influenced panelist acceptance. The most preferred color of tempe steak made with the addition of shrimp shell flour was found at a concentration of 15%, while the best aroma, taste, and texture parameters were found at a concentration of 10%. However, the acceptance in same parameters was lower than that of no addition of shrimp shell flour, making it necessary for further research to find concentration with higher acceptance.
Improving the properties of coconut milk-based functional drink with lactic acid bacteria fermentation and addition of herbal leaf Djalal, Muspirah; Amalia, Dinda; Oktavia, Adila; Tahir, Mulyati M; Arifin, Arfina Sukmawati; Hidayat, Serli Hatul; Adi, Prakoso; Wakiah, Nurul
jurnal1 VOLUME 8 ISSUE 2, DECEMBER 2025
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v8i2.1872

Abstract

Coconut milk possesses potential as promising plant-based milk, alternative to animal milk. With the incorporation of bioactive-rich herbal leaves in combination with fermentation, the coconut milk presents an opportunity for better functional attributes, particularly antioxidant and antibacterial activities. This research investigates the effects of fermentation (lactic acid bacteria (culture)-mediated and spontaneous) and the addition of herbal leaves (cassava, bay, and guava) on the physicochemical and biofunctional properties of coconut milk drinks. Besides analysing antioxidant and antibacterial activities, other parameters analysed in this study include pH, total acidity, soluble solids (°Brix), total dissolved solids (ppm), and viscosity. This study finds that fermentation significantly reduced pH and the soluble solids (°Brix) while increasing total acidity, viscosity, and dissolved solids (ppm). It was also found that both fermentation and the addition of herbal leaves had significant effect on the biofunctional properties of the coconut milk drink in which they are found to enhance the antioxidant activity, with guava leaves exhibiting the highest enhancement. Particularly in guava-enriched formulations, the antibacterial properties were found to increase after fermentation demonstrating notable efficacy against E. coli (up to 7.03 mm) and S. aureus (up to 8.37 mm). This finding underscores the potential of fermentation in combination with herbal leaves to enhance the potential of plant-based milk.
Co-Authors Adi, Prakoso Amalia, Dinda Arifin, Arfina Sukmawati Bahmid, Nur Alim Dirpan, Andi Farahdiba, Andi Nur Fathanah, Nurul Februadi Bastian Hasmiyani, Hasmiyani Hidayat, Serli Hatul Husnul Hatimah, Husnul Mochammad Imron Awalludin Muhammad Asfar Oktavia, Adila Prahesti, Kusumandari Indah Salengke, Salengke Suryono Syarifuddin, Adiansyah Tahir, Mulyati M Tahir, Mulyati M. Wakiah, Nurul Yumeina, Diyah