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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Industri Pertanian
Liesbetini Haditjaroko
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Agriculture, Biological Sciences & Forestry Engineering Industrial & Manufacturing Engineering

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APLIKASI EDIBLE COATING MINYAK KAYU MANIS PADA MANISAN TOMAT CHERRY SELAMA PENYIMPANAN Priska Wisudawaty; Indah Yuliasih; Liesbetini Haditjaroko
Jurnal Teknologi Industri Pertanian Vol. 30 No. 1 (2020): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2020.30.1.63

Abstract

Candied cherry tomatoes with antimicrobial edible coatings are one of the alternative product processing technologies that can be developed to maintain the quality and extend shelf life. This study aimed to analyse the effect of antimicrobial edible coating on the cherry tomato quality changes during storage. The experimental design in this study used Completely Randomized Design consists of one factor, namely edible coating which performed twice as replication. The level of treatment test was candied cherry tomatoes without an edible coating, with an edible coating without antimicrobial, and with an antimicrobial edible coating. Based on the analysis of water content, total sugar, total acid, vitamin C, total microbe, hardness, and pH, candied cherry tomato with an antimicrobial edible coating was the best treatment. The rate of change water content, total sugar, total acid, vitamin C, total microbial, hardness, and pH of the product respectively, were 0.1436, 0.3002, 0.0058, 0.0048, 690.8838, 0.0378, 0.0163, 10.94, and 30.07 %, respectively. The results of organoleptic tests on aroma, taste, color, and texture showed that 25.71, 15.71, 65.71, and 55.71%, respectively, of panelists who like candied cherry tomatoes with antimicrobial edible coatings. Keywords: antimicrobial, candied cherry tomato, cinnamon oil, edible coating
Campuran Pulp Tandan Kosong Kelapa Sawit dan Selulosa Mikrobial Nata de Cassava dalam Pembuatan Kertas Khaswar Syamsu; Liesbetini Haditjaroko; Gamma Irca Pradikta; Han Roliadi
Jurnal Ilmu Pertanian Indonesia Vol. 19 No. 1 (2014): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (401.852 KB)

Abstract

Nowadays, forest-extracted wood cellulose still predominantly serves as raw material for pulp and paper manufacture in Indonesia. Consequently, the deforestation rate has alarmingly increased. The purpose of this research is to study the use of mixed microbial cellulose pulp from nata de cassava and pulp from empty oil palm fruit bunch (EOPFB) for paper manufacture. In this research, pulp of nata de cassava’s microbial cellulose was mixed with EOPFB pulp at various proportions. Additives (i.e. 2% alum, 2.5% tapioca starch, and 5% kaolin) were added to such mixture. Sheet forming without additives was made as a control. Addition of microbial cellulose tends to increase the physical and strength properties of paper and decrease the capability to absorb water significantly. The mixture of pulp of empty oil palm fruit bunch and microbial cellulose from nata de cassava has a potency to substitute wood pulp for paper manufacture.
Co-Authors Gamma Irca Pradikta Han Roliadi Indah Yuliasih Khaswar Syamsu Priska Wisudawaty