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All Journal Anjoro : International Journal of Agriculture and Business JASATHP: Jurnal Sains dan Teknologi Hasil Pertanian Agricultural Review
Akilie, Muhammad Sudirman
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Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Social Sciences

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Tren Kemasan Edible Sebagai Kemasan Pangan Terkini Dan Masa Depan : The Tren Of Edible Film As Food Packaging For The Present And Future Akilie, Muhammad Sudirman
Journal : Agricultural Review Vol. 3 No. 1 (2024): April 2024
Publisher : Agriculture Faculty, Universitas Ichsan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37195/arview.v3i1.792

Abstract

Kemasan edible berperan penting dalam melindungi produk pangan dari kerusakan fisik, mekanis, kimiawi, dan mikrobiologis dengan menciptakan penghalang (barrier) terhadap oksidasi, air, dan mengendalikan aktivasi enzim. Penggunaan agen aktif seperti ekstrak tumbuhan, minyak esensial, penghubung silang, dan bahan nano dalam kemasan edible memberikan peningkatan mekanik, fisik, penghalang, dan sifat-sifat lain dari bahan yang dapat dimakan bersama produk pangan. Kemajuan dan tren terkini dalam pengembangan kemasan edible komposit (biner dan terner) untuk aplikasi pangan dari beberapa jenis bahan aktif seperti minyak atsiri, ekstrak tumbuhan, bahan pengikat silang, dan bahan nano serta efeknya terhadap produk pangan. Konsep studi komprehensif yang diperlukan untuk mengembangkan lapisan dan film kemasan edible untuk aplikasi pengemasan pangan ramah lingkungan, serta tantanganya terkait penerimaan konsumen dan persyaratan peraturan kemasan edible komersial. Penelitian lebih lanjut terkait peningkatan kemasan edible komposit (biner dan terner) sebagai kemasan masa depan perlu dikaji secara intensif dan berkelanjutan.
Analisis Sifat Fisiko Kimia Nasi dari Beras Nutrizink dan Ciherang Gorontalo Akilie, Muhammad Sudirman; Fitriani, A Nur; Abudi, Ikran
JASATHP: Jurnal Sains dan Teknologi Hasil Pertanian Vol 3 No 2 (2023): November
Publisher : Program Studi Teknologi Hasil Pertanian Fakultas Sains dan Teknologi Hasil Pertanian Universitas Muhammadiyah Sidenreng Rappang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55678/jasathp.v3i2.1231

Abstract

The aim of this research was to analize the physics-chemical such as water, zinc, whiteness index level and the organoleptic consist of the taste, colour, oudor, texture of nutrizink and ciherang rice from Gorontalo. The design of this research used factorial completely randomized design with two factors, which the first and the second factors were variety of rice and ratio water rice. The four treatments were nutrizink rice 200gram: water 200 ml, nutrizink rice 200gram: water 400 ml, ciherang rice 200gram: water 200 ml, ciherang rice 200gram: water 400 ml with three replications. The results showed that the factors of various rice and ratio water rice did not affect significantly on water level but it affected significantly to zinc level. The factor of ratio rice and water had whiteness index level significantly. There were no interaction factors between various of rice and ratio water rice on water, zinc and whiteness index level of nutrizink and ciherang rice from Gorontalo. The treatment of nutrizink rice, ratio of water and rice 1:2 = rice 200gram water 400 ml was the best base on the panelists acceptance of the taste, colour, oudor and texture of nutrizink and ciherang rice.
The effect of commercial liquid smoke immersion on tofu storage period Akilie, Muhammad Sudirman; Xyzquolyna, Deyvie; Gobel, Muh. Rifki
Anjoro: International Journal of Agriculture and Business Vol 2 No 1 (2021): Anjoro
Publisher : Agribusiness Department, Agriculture and Forestry Faculty, Universitas Sulawesi Barat, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (384.756 KB) | DOI: 10.31605/anjoro.v2i1.971

Abstract

The study aimed to analyze the effect of commercial liquid smoke immersion on tofu production for 3 hours with chemical characteristics indicated such as water content, ash content, total microbes, and organoleptic test. The method used in this study is Completely Randomized Design with four treatments for 0, 3, 5, and 7-days storage using 0.5% of commercial liquid smoke. The ANOVA statistics indicates that three hours tofu immersion in liquid smoke significantly impacts on water content and ash content for 0, 3, 5, and 7-days storage. There was a significant increase of total microbes during storage period. The best treatment based on organoleptic test covering flavor, color, and texture was the treatment with 0 day tofu storage period.
Co-Authors Abudi, Ikran Deyvie Xyzquolyna Fitriani, A Nur Gobel, Muh. Rifki