Article Per Year (5 Year)
p-Index From 2020 - 2025
0.817
P-Index
This Author published in this journals
All Journal Teknotan: Jurnal Industri Teknologi Pertanian Journal of Applied Agricultural Science and Technology Jurnal Agroindustri Pangan JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Thamrin, Elfa Susanti
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Immunology & microbiology Industrial & Manufacturing Engineering Other

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
CONSUMER PREFERENCE FOR PALM SUGAR AND BROWN SUGAR DESIGN PACKAGING WITH KANSEI WORDS Thamrin, Elfa Susanti; Windiastuti, Elsa; Veronika Halawa, Maria
Jurnal Agroindustri Pangan Vol 2 No 2 (2023): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/agroindustri.v2i2.540

Abstract

Palm sugar from farmers is generally marketed using plastic packaging and easy to melt, especially on torosan palm sugar which is located at the base of the buildup. It can be overcome by innovating in the packaging of palm sugar. This study aims to collect data related the packaging and to conduct a survey of consumer preferences for palm sugar packaging. The method used is the Kansei Engineering by collecting kansei words related to consumer preference for palm sugar packaging. After the kansei words have been collected, then the words are presented in the form of a semantic differential scale questionnaire to capture direct consumer kansei about the elements of packaging design. The samples used in this study were 18 types of palm sugar packaging. Respondents involved in the research for this initial stage were 10 consumers and 3 sugar palm farmers. The interview results obtained as many as 96 kansei words related to the packaging of palm sugar. These words are used as kansei words that will be presented in questionnaires. From the results of interviews and questionnaires can be concluded that consumers want innovation in the packaging of torosan palm sugar and brown sugar in accordance with their uses.
The Effect of Temperature on Thermochromic Leuco Dyes: A Meta-Analysis Warsiki, Endang; Jayanegara, Anuraga; Juniati, Indira; Thamrin, Elfa Susanti; Nisrina, Aufa; Rardniyom, Chananpat
Journal of Applied Agricultural Science and Technology Vol. 8 No. 2 (2024): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v8i2.224

Abstract

The effect of temperature treatment, either increasing or decreasing the temperature of leuco dyes, can produce thermochromic by looking at the changing color of samples resulting from experiments. The colors that are seen namely brightness (L), a* value, b* value, chroma, degree of hue (oHue), color difference ( E), and color density (CD). This research was conducted to analyze the temperature treatment of the thermochromic leuco dye against color characteristics resulting from meta-analysis using secondary data from pre-existing research. The total number of journals used was 21 studies and the data obtained were 82 sets of treatments. The data were then analyzed using IBM SPSS software, which used quadratic and linear regression models. The results of the study with a temperature range between -8°C to 95°C show that the effect of temperature treatment with an increase in temperature can cause a significant elevation impact on brightness values (p <0.002, R2 0.174), b* (P <0.01, R2 0.146), color difference ( E) (P <0.0012, R2 0.117), and ohue (P <0.053, R2 0.087). A significant reduction effect can be seen in the chroma value (P <0.007 R2 0.134) and the color density (P <0.007, R2 0.128). The impact of temperature treatment was not significant (p> 0.1) for a* value.
Pengaruh Aplikasi Edible Coating Pati Jagung dengan Penambahan Lilin Lebah terhadap Mutu Buah Pisang Ambon (Musa paradisiaca var. sapientum L.) Putra, Endo Pebri Dani; Larassati, Dyah Putri; Pinem, Holan Pindon; Sylvia, Teny; Subara, Deni; Laksono, Untung Trimo; Thamrin, Elfa Susanti
Teknotan: Jurnal Industri Teknologi Pertanian Vol 19, No 2 (2025): TEKNOTAN, Agustus 2025
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol19n2.8

Abstract

Pisang ambon merupakan salah satu komoditas hortikultura dengan tingkat konsumsi paling tinggi di Indonesia. Buah pisang ambon memiliki kerentanan terhadap kerusakan yang tinggi sehingga sangat memengaruhi mutu buah. Upaya menghambat proses kerusakan pada buah pisang ambon perlu dilakukan dengan menerapkan penanganan pasca panen. Salah satu penanganan pasca panen yang dapat diterapkan adalah dengan pengaplikasian edible coating. Edible coating dapat dibuat dari bahan turunan karbohidrat seperti pati jagung. Penambahan lilin lebah digunakan untuk memperbaiki sifat pati jagung yang memiliki resistensi rendah terhadap uap air. Penelitian ini dilakukan untuk menganalisis pengaruh penambahan lilin lebah pada edible coating pati jagung terhadap mutu buah pisang ambon dan mendapatkan konsentrasi lilin lebah terbaik dalam menghasilkan edible coating berbasis pati jagung yang dapat mempertahankan mutu buah pisang ambon selama penyimpanan. Penelitian ini menggunakan metode rancangan acak lengkap (RAL) satu faktor yaitu penambahan konsentrasi lilin lebah dengan 5 taraf yaitu 0%, 1%, 2%, 3%, dan 4%. Parameter yang diamati adalah yaitu susut bobot, kadar air, kadar vitamin C, total padatan terlarut, kekerasan, dan uji organoleptik. Perlakuan terbaik dalam mempertahankan mutu buah pisang ambon adalah perlakuan penambahan lilin lebah 1% karena memiliki nilai susut bobot paling rendah sebesar 2,884%, kadar air 86,947%, kadar vitamin C sebesar 10,091 mg/100 g, total padatan terlarut 22,167 %brix, kekerasan 5,278 kg/cm2. Perlakuan 1% juga memperoleh skor mutu paling tinggi berdasarkan uji skoring yaitu sebesar 1,60 untuk tekstur, 2,00 untuk warna, 1,77 untuk aroma, dan 3,44 untuk rasa.
Karakteristik Bioplastik Pati Bonggol Pisang Dengan Variasi Konsentrasi Gliserol Putra, Endo Pebri Dani; Larassati, Dyah Putri; Wijayani, Rizky Aden; Thamrin, Elfa Susanti; Sylvia, Teny; Subara, Deni; Laksono, Untung Trimo
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 2 (2025): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2025.v13.i02.p13

Abstract

Plastic packaging is extensively utilized in contemporary society. The non-biodegradable nature of plastic poses significant environmental challenges; consequently, an alternative solution, namely bioplastic, is necessitated. Bioplastics are environmentally sustainable polymers that readily decompose in natural environments through microbial action. Banana weevil starch serves as a primary component in bioplastic production. Glycerol, an additional constituent in bioplastics, functions as a plasticizer to enhance the elasticity of the resultant bioplastics. This study aims to analyze the effect of glycerol concentration variations on the characteristics of banana hump starch bioplastic and determine the optimal glycerol concentration for achieving desired bioplastic properties. The research methodology employed a Completely Randomized Design (CRD) with five variables, specifically glycerol concentrations of 1%, 2%, 3%, 4%, and 5%. The evaluation of bioplastic characteristics encompassed thickness, density, water absorption, tensile strength, elongation, Young's modulus, and biodegradation of bioplastics. The research findings indicate that the most favorable bioplastic characteristics were observed at a glycerol concentration of 1%, with a thickness of 0.106 mm + 0.006, density of 1.534 g/cm3 + 0.065, water absorption capacity of 58.682% + 0.075, tensile strength of 16.490 MPa + 2.497, elongation of 14.413%, Young's modulus of 121.362 MPa + 34.505, and degradation percentage of 12.992% + 0.012.
Co-Authors Anuraga Jayanegara Endang Warsiki Endo Pebri Dani Putra Juniati, Indira Laksono, Untung Trimo Larassati, Dyah Putri Maria Veronika Halawa Nisrina, Aufa Pinem, Holan Pindon Rardniyom, Chananpat Subara, Deni Sylvia, Teny Wijayani, Rizky Aden Windiastuti, Elsa