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All Journal Indonesian Journal of Halal Research Greensusmater
Sawitri, Asti
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Religion Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Environmental Science Materials Science & Nanotechnology Medicine & Pharmacology Other

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Cross-linking formation of taro starch (colocasia esculenta)-based hydrogel using freeze-thaw method: synthesis and physical characterization Luthfianti, Halida Rahmi; Nafisah, Nuraini; Waresindo, William Xaveriano; Sawitri, Asti; Hapidin, Dian Ahmad; Noor, Fatimah Arofiati; Elfahmi, Elfahmi; Edikresnha, Dhewa; Khairurrijal, Khairurrijal
Greensusmater Vol. 2 No. 2 (2025)
Publisher : Green and Sustainable Materials Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62755/greensusmater.2025.2.2.36-48

Abstract

This study successfully made starch from taro tuber flour using immersion methods (AQ, SM) and centrifugation methods (CE). Taro starch with the AQ method produced the most starch content, thus improving the viscosity parameter in the pasting properties test. A simple mathematical model was used to control the taro starch pasting process and product. The highest R-value in the AQ sample was 309.88 s, indicating the strongest starch granule resistance. Meanwhile, the S-value in this study showed that all samples were above 1, which indicated that water penetration affected the swelling rate of starch granules. Taro starch with different isolation methods was analyzed for hydrogel formation using optical microscopy, SEM, swelling degree test, weight loss, color analysis, and texture profile analysis (TPA). The morphological images show three phases of a taro starch hydrogel formation: granular, potential cross-linking, and cross-linking hydrogel with a firm structure. Optimization of freeze-thaw process parameters was carried out to determine the optimum parameters of starch hydrogel formation, which was obtained under freezing conditions for 17 hours at -23°C and thawing for 7 hours at 4°C. The sample CE resulted in the most stable hydrogel formation, showing the highest amylose content, protein content, and the lowest impurities or ash content. The CE starch concentration of 10% resulted in the highest swelling degree and the lowest weight loss, indicating that the ability of the hydrogel to maintain its structure was stronger and more elastic. The textural properties of CE hydrogel at a concentration of 10% showed the most stability. It had the highest hardness, fracturability, chewiness, and springiness. Physical characteristics showed that the starch hydrogels had a dense, porous surface and formed a cross-linking structure. It can potentially be used in functional food applications to control the release of bioactive compounds. 
Na-Alginate Utilization of Brown Algae (Sargassum sp.) as A Halal Edible Film Basic Materials Khasanah, Nisa Nur; Amalia, Vina; El Viera, Baiq Vera; Sawitri, Asti
Indonesian Journal of Halal Research Vol. 1 No. 1 (2019): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v1i1.4242

Abstract

Edible films made of Na-alginate from brown algae have great potential to be developed as brown algae have a fairly high abundance in Indonesia but have not been widely used. Therefore, in this study conducted by making edible films made from Na-alginate modified by the addition of hydrocolloids carrageenan and glycerol plasticizier. The addition of carrageenan biopolymers is the property of the produced Edible film. The use of glycerol as a plasticizer aims to improve the properties of elasticity Edible films. This research method consists of two stages. First, the isolation and characterization of Na-alginate. Both the preparation and characterization of making edible films. Na-alginate characterization results in yield of 25.68%, 10.84% moisture content, ash content of 23.79%. The carrageenan on the formula Edible films affect the characterization of the resulting films. The value of water absorption from 333.13% to 335.45% and the elongation of 26.26% to 33.34%, and the declining value of tensile strength of 8.93 MPa to 4.17 MPa and young's modulus values of 0.34 MPa to 0.22 MPa with the addition of carrageenan on an Edible film formula.
Co-Authors Edikresnha, Dhewa El Viera, Baiq Vera Elfahmi Elfahmi, Elfahmi Fatimah Arofiati Noor Hapidin, Dian Ahmad Khairurrijal khairurrijal Khasanah, Nisa Nur Luthfianti, Halida Rahmi Nafisah, Nuraini Vina Amalia, Vina Waresindo, William Xaveriano