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All Journal Pembangunan Pedesaan Journal of Applied Food Technology Asia Pacific Journal of Sustainable Agriculture, Food and Energy (APJSAFE) Molekul: Jurnal Ilmiah Kimia
Condro Wibowo
Jenderal Soedirman University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Energy Environmental Science Materials Science & Nanotechnology Other

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PENGARUH PENAMBAHAN SUKROSA DAN EKSTRAK KECAMBAH PADA KUALITAS NATA DE CASSAVA THE EFFECT OF SUCROSE AND MUNGBEAN SPROUT ADDITION ON NATA DE CASSAVA QUALITY Naufalin, Rifda; Wibowo, Condro
Pembangunan Pedesaan Vol 3, No 1 (2003)
Publisher : Pembangunan Pedesaan

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

Abstract

Nata merupakan salah satu jenis makanan yang berserat tinggi dan berguna bagi kesehatan. Umumnya nata diproduksi dari air kelapa dan ekstrak nanas. Hasil samping pengolahan tapioka (onggok), yang selama ini merupakan persoalan lingkungan mempunyai potensi sebagai bahan pembuatan nata. Penelitian ini bertujuan untuk mengetahui potensi onggok sebagai alternatif bahan pembuatan nata dengan mempelajari penambahan komponen nutrisi, yaitu sukrosa sebagai sumber karbon dan ekstrak kecambah sebagai sumber nitrogen. Penelitian ini menggunakan Rancangan Acak Lengkap dengan tiga ulangan. Penambahan sukrosa terdiri dari 3 perlakuan, yaitu 2,5%; 5% dan 7,5% dan penambahan ekstrak kecambah terdiri dari tiga perlakuan yaitu 0,25%; 0,5% dan 0,75%. Variabel yang diamati meliputi kadar air, kadar serat kasar, pH medium sisa inkubasi, ketebalan nata, rendemen basah, rendemen kering dan tekstur. Berdasarkan hasil penelitian dan pembahasan dapat disimpulkan. bahwa penambahan sukrosa 7,5% merupakan konsentrasi optimal yang menghasilkan nata dengan rendemen basah tertinggi yaitu sebesar 41,6% b/b dan ketebalan 8,77 mm. Penambahan ekstrak kecambah optimal sebesar 0,75% yang menghasilkan nata dengan rendemen basah tertinggi yaitu 41,00% b/b dan ketebalan nata 8,02 mm. Kombinasi perlakuan terbaik adalah penambahan sukrosa 7,5% dan ekstrak kecambah 0,75%.
Characterization of Layer-by-Layer Biodegradable Films Based on Hydroxypropyl Methylcellulose-Nanochitosan Muna, Aulal; Wicaksono, Rumpoko; Wibowo, Condro
Journal of Applied Food Technology Vol 10, No 2 (2023)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.20868

Abstract

This research investigates the physical and optical properties of single-layer and layer-by-layer biodegradable films composed of hydroxypropyl methylcellulose (HPMC) and nanochitosan. Initially, HPMC and nanochitosan were formulated as single layers at various concentrations, and subsequently, the selected formulas were utilized to produce a layer-by-layer film. The results indicate that the concentrations of 0.4% w/v HPMC and 0.5% w/v of nanochitosan were successfully assembled into a layer-by-layer biodegradable film. Assessment based on multiple parameters (thickness, moisture content, water vapor transmission rate, color, transparency, and biodegradability) reveals that the deposition of nanochitosan onto HPMC in a layer-by-layer configuration enhances most characteristics of single-layer HPMC films, with the exception of optical properties. Moreover, all samples were degraded within a seven-day observation period.
Application of Dipping on CaCl2 as a Postharvest Treatment to Maintain the Quality of Pineapple during Storage Tamalea, Rafi Reynaldi; Haryanti, Pepita; Wibowo, Condro
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 9 No. 2 (2021): December 2021
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/apjsafe.v9i2.99

Abstract

Pineapple is a perishable agricultural products, therefore it needs an appropriate treatments at the postharvest stage. An appropriate treatment will contribute on maintaining the quality and prolong shelf life of the products. Recently, several efforts have been conducted to achieve the purposes. Moreover, appropriate treatments are still required for alternatives solution of pineapples producers. This study aims to determine the effect of the dipping on CaCl2 solution at various concentration on physical (mold incidence and mold severity), chemical (pH value) and sensory properties (color, texture, aroma, taste, and overall acceptance) of pineapple during storage. The dipping of the fruits were conducted at hot condition (50℃). The samples were MD-2 pineapple with two different classification of shell color (shell color 0 and shell color 2). The results showed that there was no significant effect of CaCl2 application treatment by dipping in hot water (50℃) on the parameters of pH value. The incidence and severity of mold were detected after 16th of storage on treated samples and the control. After storage for 40th days, the treated sample had better sensory properties, particularly on texture, color, and overall acceptance.
Development and Characterization of Edible Films from Sodium Alginate and Arrowroot Starch Plasticized with Sorbitol Huynh, Tien Dat; Ngo, Pham Thao Nguyen; Nguyen, Vinh Tien; Wibowo, Condro
Molekul Vol 20 No 2 (2025)
Publisher : Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jm.2025.20.2.15519

Abstract

ABSTRACT. The demand for eco-friendly packaging is growing in industrial applications. This study aimed to develop edible films using sorbitol, sodium alginate (SA), and arrowroot starch (ARS). Sorbitol, serving as a plasticizer, was evaluated for optimal concentration, while various SA:ARS ratios were tested for film formation. Physicochemical properties, including thickness, color, tensile strength, elongation, moisture content, opacity, water solubility, water vapor transmission rate, biodegradability, FTIR, and SEM morphology were analyzed. Results indicated that 0.5% sorbitol produced films with ideal thickness, color, tensile strength, and elongation. SA:ARS ratios significantly influenced film properties, with the 0.9:0.1 ratio yielding a thin, smooth, and highly biodegradable film. This formulation provides a basis for further edible film research and food industry applications. Keywords: Arrowroot starch, edible film, sodium alginate, sorbitol
Co-Authors Huynh, Tien Dat Krissandi Wijaya Muna, Aulal Ngo, Pham Thao Nguyen Nguyen, Vinh Tien Pawelzik, Elke Pepita Haryanti Rafi Renaldy Tamalea Rifda Naufalin Rumpoko Wicaksono Sumartono, Gregorius Hadi