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All Journal Jurnal Teknologi Pangan dan Gizi Agrointek Jurnal Teknologi Pertanian Jurnal Sains dan Teknologi Pangan Jurnal Ilmiah Kedokteran Wijaya Kusuma JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Praxis : Jurnal Sains, Teknologi, Masyarakat dan Jejaring Jurnal Pengolahan Pangan TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Pendidikan EDUKA : Jurnal Pendidikan, Hukum, Dan Bisnis SABDAMAS Jurnal Teknologi Pengolahan Pertanian ABDINE :Jurnal Pengabdian Masyarakat

Jati, Ignasius Radix A.P.

Program Studi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Katolik Widya Mandala Surabaya, Indonesia

Author-ID : 2518196

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences

Published : 26 Documents Claim Missing Document

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PENINGKATAN KUALITAS PRODUK MELALUI PERBAIKAN TEKNOLOGI PENGOLAHAN PADA INDUSTRI RUMAH TANGGA KACANG KEMAS Ignasius Radix A.P. Jati; Thomas Indarto Putut Suseno; Theresia Intan Putri
SABDAMAS Vol 1 No 1 (2019): SABDAMAS
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Unika Atma Jaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (482.841 KB)

Industri rumah tangga (IRT) di bidang pangan merupakan industri yang memberikan pengaruh besar terhadap penghidupan masyarakat. Industri tersebut dikelola oleh anggota keluarga atau tetangga terdekat sebagai tenaga kerja sehingga mampu memberikan efek nyata bagi kesejahteraan keluarga. Akan tetapi, IRT memiliki kelemahan, yaitu kualitas produk yang rendah dan tidak konsisten. Hal itu dipengaruhi oleh rangkaian proses produksi mulai dari penyediaan bahan baku sampai dengan penyimpanan dan pemasaran. Tugas akademisi adalah membantu menyelesaikan permasalahan IRT berdasarkan kepakaran yang dimiliki. IRT yang menjadi mitra dalam kegiatan pengabdian kepada masyarakat adalah industri kacang kemas. Tujuan kegiatan abdimas ini untuk meningkatkan kualitas produk dan daya saing IRT. Metode yang dilakukan adalah memberikan pelatihan, pendampingan, dan perencanaan dan pengadaan alat yang dibutuhkan untuk meningkatkan kualitas produk. Hasil yang diperoleh adalah pengembangan varian rasa dari kacang kemas, seperti rasa rendang dan gulai. Selain itu, kandungan lemak produk kacang yang dihasilkan dapat diturunkan dengan penggunaan spinner. Umur simpan produk menjadi lebih lama karena perbaikan kemasan dan penyediaan tempat penyimpanan. Selain itu, dengan bimbingan pemasaran, produk dapat menembus pasar moderen di Surabaya. Simpulan kegiatan abdimas ini adalah IRT memiliki potensi yang besar untuk dapat dikembangkan dengan pendampingan yang baik dan konsisten.

Pengaruh Perbedaan Konsentrasi Kalsium Laktat Terhadap Sifat Fisikokimia Dan Organoleptik Sereal Sarapan Beras Hitam Pisang Kepok Merah Kevin Christanto; Thomas Indarto Putut Suseno; Ignasius Radix Astadi Praptono Jati
Praxis : Jurnal Sains, Teknologi, Masyarakat dan Jejaring Vol 2, No 1: September 2019
Publisher : Soegijapranata Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/praxis.v2i1.1922

Abstract Black rice (Oryza sativa L. indica) is one of the varieties of rice that grow in Indonesia. Black rice for now still very rarely used in the processing of food products. The addition of red kepok banana (Musa paradisiaca L.) in breakfast cereals serves as the utilization of local materials Indonesia is still very rarely used for processed food products as well as the taste and aroma of the breakfast cereal. The ability to absorb water is an important parameter in breakfast cereal products. Ca2+ ions from calcium lactate can interact with cereal starch granules and affects the starch gelatinization. The concentration of calcium lactate were studied were at 0%; 0.1%; 0.2%; 0.3%; 0.4%; 0.5%; and 0.6%. The test results will be analyzed using ANOVA test with α = 5% to determine whether there is a significant difference due to the treatment. If there is a significant difference because of the treatment, the analysis is continued with DMRT. The results showed that there was an effect of difference of Ca-lactate addition to physicochemical and organoleptic characteristics. The result of rehydration rate test of temperature 300C has range 0,1495 - 0,2812 g water / second, temperature 400C 0,1754 - 0,3261, temperature 500C 0,2216 - 0,4552, temperature 600C for 0.7093 - 0.2812, temperature 700C for 0.3862 - 1.1039, temperature 800C for 0.4162 - 0.3290. The water absorpsion of 113,79%-167,28%; capacity water activity (aw) 0,36-0,49; and the colour conclusion is red purple. The best and lowest Ca-lactate usage level from organoleptic test is 0,5% and 0,2%. The total anthocyanin concentration of 0.5% was 0.2026 and 0.0845 0.2%. Antioxidant activity of 0.5% concentration was 88.24% and 89.83 for 0.2%. Beras hitam (Oryza sativa L. indica) merupakan salah satu varietas beras yang banyak tumbuh di Indonesia. Beras hitam saat ini masih jarang digunakan dalam pengolahan produk pangan. Padahal, beras hitam memiliki aktivitas antioksidan yang tinggi. Penambahan pisang kepok merah (Musa paradisiaca L.) dalam sereal sarapan berfungsi sebagai pemanfaatan bahan lokal Indonesia dan juga sebagai pemberi rasa dan aroma pada sereal sarapan. Kemampuan menyerap air merupakan parameter yang penting dalam produk sereal sarapan. Ion Ca2+ dari Ca-laktat dapat berinteraksi dengan granula pati serealia sehingga mempengaruhi gelatinisasi pati. Gelatinisasi pati sendiri dapat mempengaruhi sifat fisikokimia dan organoleptik sereal sarapan. Konsentrasi kalsium laktat yang diteliti adalah sebesar 0%; 0,1%; 0,2%; 0,3%; 0,4%; 0,5%; dan 0,6%. Hasil pengujian akan dianalisis dengan ANOVA pada α = 5% untuk mengetahui ada tidaknya beda nyata. Bila terdapat perbedaan nyata, maka dilanjutkan dengan uji pada DMRT. Hasil penelitian menunjukkan ada pengaruh perbedaan penambahan Ca-laktat terhadap karakteristik fisikokimia dan organoleptik. Hasil pengujian laju rehidrasi suhu 300C memiliki rentang 0,1495 - 0,2812 g air/detik, suhu 400C sebesar 0,1754 - 0,3261 g air/detik, suhu 500C sebesar 0,2216 - 0,4552 g air/detik, suhu 600C sebesar 0,7093 - 0,2812 g air/detik, suhu 700C sebesar 0,3862 - 1,1039 g air/detik, suhu 800C sebesar 0,4162 - 0,3290 g air/detik. Daya serap air sebesar 113,79%-167,28%, aktivitas air sebesar 0,36-0,49, dan kesimpulan pengujian warna adalah merah keunguan. Perlakuan terbaik dan terendah penambahan Ca-laktat dari pengujian organoleptik adalah 0,5% dan 0,2%. Total antosianin konsentrasi 0,5% sebesar 0,2026 dan 0,0845 untuk konsentrasi 0,2%. Aktivitas antioksidan konsentrasi 0,5% sebesar 88,24% dan 89,83 untuk 0,2%.

Peran rasio high fructose corn syrup terhadap sukrosa dalam mengatur sifat fisikokimia dan organoleptik snack bar beras merah Devondra Christabella Glenys Dealyn; Maria Goretti M. Purwanto; Ignasius Radix Astadi Praptono Jati; Erni Setijawati

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i1.2669

A snack bar as a food product consumed by children and adults on various occasions is usually produced from flour or a mixture of rice puffs that have white rice as the main ingredient. However, this research aimed to determine the effect of High Fructose Corn Syrup (HFCS) to Sucrose ratio on red rice snack bar's physicochemical and organoleptic properties, as well as the best ratio to achieve desired characteristics such as being sturdy, compact, and easy-to-bite. An addition of hydrocolloids like gelatin (12%) is required to preserve the product’s chewiness, by aiding the texture's transformation into a compact and desirable shape, with soft and easy-to-bite characteristics. The result showed different HFCS:Sucrose ratios tend to affect moisture content, water activity, texture, taste preference, hardness, and stickiness of the red rice snack bar. Also, based on the organoleptic test, 12.5:27.5 was the best HFCS:Sucrose ratio used to obtain a final product with an average moisture content of 3.66%, a water activity of 0.403, texture score of 83.81N, and hedonic values 5.08 for taste, 4.75 for hardness, and 4.42 for stickiness.

PENGEMBANGAN PRODUK BUBUK TOMAT DENGAN PENGERING KABINET MENGGUNAKAN ENKAPSULAN MALTODEKSTRIN DAN NATRIUM CARBOXYMETHYL CELLULOSE Ricky Gonardi; Erni Setijawaty; Ignasius Radix A.P. Jati
Jurnal Teknologi Pertanian Vol. 23 No. 2 (2022)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Buah tomat adalah buah yang rentan mengalami kerusakan. Untuk mengatasi kerugian akibat kerusakan, maka buah tomat dapat diolah menjadi bubuk. Salah satu kelebihan bentuk bubuk adalah mudah untuk diaplikasikan pada berbagai olahan pangan. Pembuatan bubuk tomat memerlukan proses pengeringan. Untuk membantu proses pengeringan berlangsung cepat dan dapat mempertahankan komponen aktif di dalamnya, maka diperlukan penyalut atau enkapsulan. Tujuan penelitian ini adalah untuk meneliti pengaruh jenis enkapsulan Natrium Carboxymethyl Cellulose (Na-CMC) dan maltodekstrin serta perbedaan konsentrasinya terhadap sifat fisikokimia bubuk tomat yang dihasilkan. Pada penelitian ini parameter yang diinvestigasi adalah kadar air, higroskopisitas, kadar fenol, aktivitas antioksidan, warna, dan nilai pH. Untuk analisis statistik, dilakukan uji ANOVA pada α = 5% dan uji lanjutan Duncan’s Multiple Range Test (DMRT). Dari hasil investigasi, diketahui jenis enkapsulan yang bebeda berpengaruh nyata terhadap seluruh parameter. Perbedaan konsentrasi Na-CMC (2,5%; 5%; 7,5%) berpengaruh pada rentang kadar air yang dihasilkan yaitu 1,43-3,17%, higroskopisitas (19,35-20,65%), kadar fenol (203,18-613,41 mg GAE/kg bahan), aktivitas antioksidan (43,42-87,27% penangkapan radikal/RSA), dan warna yaitu lightness (48,1-55,7); chroma (22,5-25,8); ⁰hue (39,9-40,7), serta pH (5,70-6,18). Sementara itu untuk maltodekstrin, perbedaan konsentrasi (6%, 12%, 18%) menghasilkan rentang kadar air 3,40-4,54%, higroskopisitas 18,55-19,16%, kadar fenol 345,23-795,23 mg GAE/kg bahan, aktivitas antioksidan 57,33-88,67% penangkapan radikal/RSA, warna yaitu lightness 52,1-58,6; chroma 28,7-45,8; ⁰hue 41,3-47,8, serta pH 5,30-5,55 Tomato is a fruit susceptible to damage resulting in a postharvest loss. Tomatoes can be processed into powder to reduce the potential risk of damage. One of the advantages of the powder form is that it is easy to be applied to various food products. The production of tomato powder requires a drying process. A coating or encapsulation is needed to improve the drying process's efficiency and protect its active components. This study aimed to examine the effect of the encapsulant types of Sodium Carboxymethyl Cellulose (Na-CMC) and maltodextrin and their concentration variation on the physicochemical properties of the tomato powder. This study investigated moisture content, hygroscopicity, phenol content, antioxidant activity, color, and pH value. For statistical analysis, the ANOVA test was performed at = 5% and continued with Duncan's Multiple Range Test (DMRT). The investigation results show that the different encapsulants have a significant effect on all parameters. The difference in the concentration of Na-CMC (2.5%; 5%; 7.5%) has an effect on the moisture content (1.43-3.17%), hygroscopicity (19.35-20.65%), phenol content (203.18-613.41 mg GAE/kg material), antioxidant activity (43.42-87.27% radical scavenging/RSA), and color which are lightness (48.1-55.7), chroma (22.5 -25.8), and hue (39.9-40.7), and also pH (5.70-6.18). Meanwhile for maltodextrin, the difference in concentration (6%, 12%, 18%) resulted in a moisture content range of 3.40-4.54%, hygroscopicity 18.55-19.16%, phenol content 345.23-795.23 mg GAE/kg sample, antioxidant activity 57.33-88.67% radical scavenging/RSA, colors, which are lightness 52.1-58.6; chroma 28.7-45.8; hue 41.3-47.8, and also pH 5.30-5.55.

A Sago Positive Character: A Literature Review Budhi Setiawan; Fetriyuna Fetriyuna; Sri Murniani Angelina Letsoin; Ratna Chrismiari Purwestri; Ignasius Radix A.P. Jati
Jurnal Ilmiah Kedokteran Wijaya Kusuma Vol 11, No 2 (2022): SEPTEMBER 2022
Publisher : Universitas Wijaya Kusuma Surabaya

Sago is a carbohydrate-rich food that contains resistant starch. In some parts of Indonesia, Malaysia, and Papua New Guinea, sago is a common staple food. Studies have been performed to elucidate the physicochemical and structural properties of sago starches. The paper's objective is to review potential positive physiological responses to sago-based product consumption from previous records. This study is a literature review of preceding published articles related to sago intake in human subjects’ research. The literature search was performed through databases with assigned keywords combination and then selection of the articles based on the criteria. The outcomes of this review concluded that sago had a lower glycemic index with immediate intestinal absorption. Sago-based products could provide a suitable energy source for sustaining physical performance and promoting faster recovery after exercise. It can be an appropriate alternative as an energy source for active healthy individuals.

Pengaruh perbedaan konsentrasi maltodekstrin dan Na-CMC terhadap sifat fisikokimia bubuk buah semangka merah Ignasius Radix A.P. Jati; Birgitta Artadila Kusuma; Erni Setijawaty; Rachel Meiliawati Yoshari

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i1.3305

???????????? ???????????????????????????????????????? ???????? ???????????????????????????????? ???????????????????????? ???????? ???????????????????? ???????????? ???????????????????? ???????? ????????????????????. ???????? ???????????????????? ???????? ???????????????????????????? ???????????? ???????????? ???????? ????????????????????????????????????????, ???????? ???????????? ???????????????? ???????? ???????????????????????????????????? ???????????????? ????????????????????????. ???????????? ???????????????????????????? ???????? ???????????????? ???????????????????????????????? ???????????? ???????? ???????????????????????????????????? ???????????? ???????????????????????? ???????? ???????????????????????????????????? ???????????????????? ???????? ???????????????????????????????????????????????????? ???????????? ???????????????????????????????????????????????????????? ???????? ???????????????????????????????????????????????? ???????????? ????????-???????????? ???????? ???????????? ???????????????????????????????????????????????????????????? ???????????????????????????????????????? ???????? ???????????????????????????????????????? ????????????????????????. ???????? ???????????????? ????????????????????????????????, ???????????? ???????????? ???????????????????????????????????????? ???????????????????? ???????????????? ???????????????????? ???????????????? ???????????????????????????????????????????????? ???????????? ????????-???????????? ???????? ???????????????????????????????????????????????? ???????????? ???????????????????? ???????????????????? ???? ???????????????????????????? ???????????????????? ???????? ???? ???????????????????????????????????????????? ???????? 60-65°???? ???????????? 6 ????????????????????. ???????????? ???????????????????????????????????? ???????????????????????? ???????? ???????????????????????????????????????????????? ???????????????? 6%, 12% ???????????? 18%, ???????????????????? ???????????? ????????-???????????? ???????????????????????? ???????????? 2.5%, 5% ???????????? 7.5%. ???????????? ???????? ???????????? ???????????????????????????????????????? ???????????????? ???????????????????????????????? ???????????????????? ????????????????????. ???????????? ???????????????????? ???????????????????????????? ???????????? ???????????????????????????????? ???????????????????????????????? ????????????????????????????, ???????????????????????????????????????????? ????????????????????, ???????????????????? ????????????????????????, ???????????????????????????????????????????? ????????????????????????????????, ???????????????????? ???????????? ????????. ???????????? ???????????????????????????? ???????????????????????? ???????????????? ???????????? ???????????? ???????????????????????????????????????? ???????????????????????? ???????????????? ???????????? ???????????????????????????????? ???????? ???????????????????????????????????????????????? ???????????? ???? ???????????????????? ???????????????????????????? ???????? 1.68-3.65%; ???????????????????????????????????????????? ???????????????????? ???????????????????????????? 9.27-11.56%; ???????????????????? ???????????????????????? ???????????????????????????? ???????? 437.9543-887.9543 ???????? ????????????/????, ???????????????????????????????????????????? ???????????????????????????????? ???????? 34.15-75.79% , ???????????????????? ???????? ????=49,.0-61,; ????=25.4-28.2; ????=33.6°-35.7° ???????????? ???????? ???????????????????? ???????? 6.14-6.34. ????????????????????????????????????, ???????????? ???????????????????????????????????????? ???????????????????????? ???????????????? ???????????? ???????????????????????????????? ???????? ????????-???????????? ???????????? ???? ???????????????????? ???????????????????????????? ???????? 2.85-3.67%; ???????????????????????????????????????????? ???????????????????? 16.87-23.65%; ???????????????????? ???????????????????????? 224.3183-673.1820 ???????? ????????????/????, ???????????????????????????????????????????? ???????????????????????????????? 23.51-72.71% ????????????, ???????????????????? ???????????????? ????=42.8-46.0;????=27.8-30.1; ????=26.4°-28.7°, ???????????? ???????? 7.10-7.51.????????????????????????????????????, ???????????????????????????????????????????????? ???????????? ????????-???????????? ???????????? ???????????????????????????????????????????? ???????? ???????????????? ???????????? ???????????????????????????????????????????????????? ???????? ???????????? ???????????????????????????????????????? ????????????????????????.

KARAKTERISTIK BUBUK BUAH PEPAYA DENGAN BERBAGAI KONSENTRASI ENKAPSULAN GUM ARAB DAN HYDROXY PROPYL METHYL CELLULOSE (HPMC) Tanaya, Mechyel Clarita; Setijawaty, Erni; Jati, Ignasius Radix AP
Jurnal Sains dan Teknologi Pangan Vol 8, No 1 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Pepaya tergolong buah klimaterik dimana pemanfaatan dan umur simpannya terbatas. Pepaya dapat dikembangkan menjadi papaya bubuk. Pada pembuatan bubuk pepaya perlu ditambahkan enkapsulan untuk mempercepat proses pengeringan dan melindungi komponen aktif. Enkapsulan yang digunakan adalah gum arab dan HPMC. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi enkapsulan terhadap sifat fisikokimia bubuk pepaya melalui pengujian kadar air, tingkat higroskopis, total fenol, aktivitas antioksidan, warna, dan pH. Rancangan penelitian yang digunakan adalah desain faktorial tunggal (konsentrasi enkapsulan). Pengacakan sampel dilakukan menggunakan metode Rancangan Acak Kelompok (RAK). Taraf perlakuan yang digunakan adalah 2,5%, 5%, dan 7,5% dengan pengulangan sebanyak empat kali. Data yang diperoleh dianalisa menggunakan ANOVA pada α=5% untuk mengetahui ada tidaknya perbedaan nyata dan jika ada akan dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan bahwa peningkatan konsentrasi gum arab dapat meningkatkan kadar air (1,90-4,94%) dan nilai chroma (39,4-42,9), namun menurunkan tingkat higroskopis (16,29-24,12%), total fenol (2.812,50-3.240,44 mg GAE/kg), %RSA (46,06-78,62%), nilai lightness (43,2-46,6) dan pH (5,21-5,65). Peningkatan konsentrasi HPMC dapat meningkatkan pH (6,19-6,52) dan nilai chroma (41,3-47,7), namun menurunkan kadar air (2,35-4,95%), tingkat higroskopis (16,28-22,84%), total fenol (1.563,97-3.368,38 mg GAE/kg), %RSA (48,24-78,48%), dan nilai lightness (45,3-56,2). Nilai ohue pada penambahan gum arab antara 42,9-46,3, sedangkan pada penambahan HPMC antara 42,3-48,9.

Aplikasi enkapsulan hydroxy propyl methyl cellulose dan gum arab pada pembuatan bubuk semangka Ignasius Radix AP Jati; Nicolas Hadisaputra; Erni Setijawaty; Rachel Meiliawati Yoshari
AGROINTEK Vol 17, No 4 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i4.17231

Watermelon is a widely produced fruit in Indonesia. Abundant production and limited utilization make watermelons susceptible to quality loss and damage. Watermelon can be processed into powder to expand the variety of processing and reduce post-harvest losses. Various drying methods can be carried out, while a cabinet dryer at a temperature of 60-65 °C for 6 hours is considered the simplest method. Moreover, encapsulants such as hydroxy propyl methyl cellulose (HPMC) and gum arabic can be added. This study aims to apply different encapsulants in the watermelon powder manufacturing process and evaluate their effect on the physicochemical properties of the watermelon powder. A nested factorial randomized block design was used. The nest factor is the type of encapsulant, while the concentration is the nesting factor. The difference in concentration was 2.5 %, 5 % and 7.5 % for both HPMC and gum arabic. Each treatment was repeated four times. Watermelon powder quality parameters evaluated were moisture content, hygroscopicity, total phenol, antioxidant activity, color, and pH. ANOVA with = 5 % was implemented for statistical analysis and continued with Duncan's Multiple Range Test if a significant difference was observed. The increasing concentration of gum arabic increased the water content (2.19-3.42 %). While hygroscopicity decreased (21.84-17.33 %), total phenol decreased from 1370.91 to 765.23 mg GAE/kg sample. The antioxidant activity of the sample using the DPPH method was decreased (89.29-52.90 %). The use of gum arabic can maintain the red color of powder and the pH in the range of 5.39-5.57. On the other hand, HPMC application can reduce water content (3.32-2.15 %), hygroscopicity level 23.53-17.17 %; total phenol 1172.05-539.09 mg GAE/kg; antioxidant activity 65.88-29.54 %. The HPMC can maintain the red color of powder and increase the pH (5.83-6.30).

PENGEMBANGAN SMART EDIBLE PACKAGING BERBAHAN KITOSAN DAN GLISEROL DENGAN PENAMBAHAN EKSTRAK BUNGA TELANG DAN TEPUNG CANGKANG TELUR AYAM Tjahjadi, Gregorius Richardo Ghevyn; Yoshari, Rachel Meiliawati; Utomo, Adrianus Rulianto; Jati, Ignasius Radix AP
Jurnal Sains dan Teknologi Pangan Vol 9, No 1 (2024):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v9i1.47164

Food packaging is often made of materials that do not decompose, which is not environmentally friendly. To address this issue, eco-friendly packaging options is needed, such as smart edible packaging. This study aims to develop chitosan based edible film with butterfly pea extract and eggshell powder as active agents and investigate its characteristics. This study used a two-factor factorial design, which involved adding butterfly pea flower extract in ratios of 0:1, 1:250, and 1:125, as well as eggshell flour in concentrations of 0%, 0.15%, and 0.3%. ANOVA (α=5%) and DMRT test (α=5%) were used to analyze the data and determine any significant differences between treatments. The results showed that the interaction between butterfly pea flower extract and eggshell flour had an effect on the tensile strength values, which ranged from 1.2170-11.4710 N/mm2, percent elongation of 20.875-62.62%, and WVTR of 47.9857-201.3018 g/ m2/24 hours/day. Butterfly flower extract had a significant impact on total anthocyanins of 0.0512-0.2560 mg Eqv. Cyanidin-3-glucoside/100 g sample, total phenol of 275.9375-1106.6232 mg GAE/100 g sample, and antioxidant activity of 3.2062-87.4859 %RSA. Smart edible packaging can also change color from blue to green, which indicates changes in the quality of chicken meat during storage.

The utilization of Konjac as Smart Biodegradable Film Packaging with Butterfly Pea Flower Extract and Eggshell Flour as Active Agent: Pemanfaatan Konjac sebagai Smart Biodegradable Film Packaging dengan Bahan Aktif Ekstrak Bunga Telang dan Tepung Cangkang Telur Ayam Suryadi, Cherry Keiko Alendra; Setijawaty, Erni; Utomo, Adrianus Rulianto; Jati, Ignasius Radix A.P.
JITIPARI Vol 9 No 2 (2024): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v9i2.10234

This research investigates the effect of adding active ingredients such as butterfly pea flower extract and eggshell powder on the physical and chemical properties of smart biodegradable film packaging. The butterfly pea flower extract was prepared by mixing dry butterfly pea flowers with water in ratios of 0 (without butterfly pea flowers, as a control), 1:250, and 1:125. The eggshell powder was added in concentrations of 0%, 0.15%, and 0.3% (w/v). The result shows that the addition of active agents affected the water vapor transmission rate (WVTR), tensile strength, and elongation of the film. The addition of eggshell powder did not have any significant effect on the total phenol content, anthocyanin content, and antioxidant activity. The smart biodegradable film packaging produced in this study showed total phenol values ranging from 237,8858-907,1768 mg GAE/100 g sample, total anthocyanin content 0.1045-2.3512 mg cy-3-glu eq/100 g sample, antioxidant activity 5,1198-54.8475%, WVTR 60,5826-91,3325 g/m2/24 hours, tensile strength 2,615-8,479 N/mm2/24 hours, and elongation 1,437-43,360%. The results of this study show that the smart biodegradable film packaging developed can be used as an indicator to monitor changes in the quality of steamed chicken meat during storage.

Co-Authors A., Kevin Oktajaya L. Anita Maya Sutedja Birgitta Artadila Kusuma Budhi Setiawan Chatarina Yayuk Trisnawati Devondra Christabella Glenys Dealyn Erni Setijawati Erni Setijawaty Farida Lanawati Darsono Fetriyuna Fetriyuna Foe, Kuncoro Gregory, Sergio Hendra Wijaya Ig Jaka Mulyana Ignatius Srianta Indah Kuswardani Ira Nugerahani Irawan , Eric Huggie Jaya, Yohan Adi Kevin Christanto Kristina Pae Lisa Soegianto Lusia Permata Sari Hartanti Maria Goretti M. Purwanto Michellyn Alvina Nicolas Hadisaputra Novitasari, Melinda Pradnyasari, Ida Ayu Putu Ratih Rachel Meiliawati Yoshari Rachel Meiliawati Yoshari Rachel Meiliawati Yoshari Rachel Meiliawati Yoshari Ratna Chrismiari Purwestri Rebecca Ivana Ricky Gonardi Ristiarini, Susana Sentana, Aileen Sergio Gregory Setijawati, Erni Setijawaty, Erni Sri Murniani Angelina Letsoin Suryadi, Cherry Keiko Alendra Susana Ristiarini Sutarjo Surjoseputro, Sutarjo Tanaya, Mechyel Clarita Tarsisius Dwi Wibawa Budianta Tejosaputro, Karina Theresia Intan Thomas Indarto Putut Suseno Tjahjadi, Gregorius Richardo Ghevyn Trisnawati, Chatarina Yayuk Utomo, Adrianus Rulianto Wijaya, Amelia Christina Yoshari, Rachel Meiliawati

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