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All Journal Jurnal Ilmu Pangan dan Hasil Pertanian Jurnal Agritechno
Wicaksono, Dani Satrio
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Engineering Environmental Science Public Health Other

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Pectin Extraction from Pineapple Peel and Its Aplication in Tomato Sauce as Thickening Agent Cholidah, Nungky Rahmawati; Wicaksono, Dani Satrio; Septiyani , Lailatus Sa’diyah; Muflihati, Iffah; Suhendriani, Sari
Jurnal Agritechno Jurnal Agritechno Vol. 16, Nomor 2, Oktober 2023
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v16i2.1080

Abstract

Pineapple production in Indonesia experienced a significant increase in 2021. Consequently, a proportional increase in pineapple peel waste was observed. Improper management of pineapple peel waste can lead to environmental pollution. However, this waste can be utilized to produce pectin, a complex polysaccharide with a high molecular weight. Pectin serves as a thickening agent in food products, including tomato sauce. This research aims to explore the potential of pineapple peel waste as a source of pectin and its application in tomato sauce production. The experimental design employed was a Completely Randomized Design (CRD) with four pineapple varieties as treatments: Honi, pineapple, local pineapple, and a mixture of the three. The procedure involved the extraction of pineapple peel powder using an acetic acid solution, resulting in pineapple peel pectin, and applied in the production of tomato sauce. The results indicated that the different pineapple varieties significantly influenced the pectin yield, sauce viscosity, sauce color, and sauce pH. The hedonic test revealed variations in the acceptance level among the tomato sauce samples with added pectin. Keyword : Pineapple peel, pectin, tomato sauce.
Aplikasi Teknologi Nanoenkapsulasi untuk Melindungi Senyawa Bioaktif Bahan Pangan Wicaksono, Dani Satrio; Nurdyansyah, Fafa
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 5, No 2 (2021)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v5i2.11231

Abstract

ABSTRACT Bioactive compounds are components in plants that have health benefits such as antioxidants, anticancer, anti-inflammatory and antibacterial activities. However, bioactive compounds are easily damaged due to processing such as heating, drying, changes in pH, temperature and environment, thereby reducing their activity and functional value. One technique that can be used to reduce the level of damage for bioactive compounds is to use nanoencapsulation technology. Aplication of nanoencapsulation is used to protect bioactive components of food ingredients due to processes and environmental changes. Nanoencapsulation is one of the most effective technologies because of its ability to entrap bioactive compounds in the coating matrix, namely biopolymer components that are nanoparticle-sized so that they are more resistant to environmental changes and processing. Encapsulation can be used by various methods such as emulsification, coacervation, and inclusion. The coating material that will form the wall or capsule generally consists of carbohydrate, protein and fat polymers. The effectiveness of nanoencapsulation in protecting bioactive compounds depends on the selection of the nanoencapsulation method and the type of coating material used. The results showed that the nanoencapsulation process could increase or maintain the stability of the bioactive components.
Co-Authors Cholidah, Nungky Rahmawati fafa nurdyansyah, fafa Iffah Muflihati, Iffah Sari Suhendriani Septiyani , Lailatus Sa’diyah