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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 ABDINE Jurnal Pengabdian Masyarakat
Jati, Ignasius Radix A.P.
Program Studi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Katolik Widya Mandala Surabaya, Indonesia
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 Other

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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

Abstract

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).
Implementasi Kerjasama Industri untuk Peningkatan Kemampuan UMKM Produk Bakery di Kota Surabaya Ignasius Radix A.P. Jati; Ignatius Srianta; Anita Maya Sutedja; Chatarina Yayuk Trisnawati; Rachel Meiliawati Yoshari; Susana Ristiarini
ABDINE: Jurnal Pengabdian Masyarakat Vol. 3 No. 2 (2023): ABDINE : Jurnal Pengabdian Masyarakat
Publisher : Sekolah Tinggi Teknologi Dumai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52072/abdine.v3i2.674

Abstract

Hasil penelitian yang dikembangkan perguruan tinggi harus dapat berujung kepada peningkatan kapasitas dan taraf hidup masyarakat. Perguruan Tinggi juga dapat berkolaborasi dengan industri sebagai wadah hilirisasi serta sebagai institusi yang memiliki sarana dan prasarana memadai yang semua proses bisnisnya adalah implementasi untuk menghasilkan barang atau jasa yang bersifat komersial sehingga sangat bermanfaat bagi UMKM. Salah satu kelompok produk yang banyak dijual oleh UMKM adalah baking dan pastry atau dikenal sebagai produk-produk bakery. Kegiatan pengabdian masyarakat yang dilakukan bekerjasama dengan industri PT Multi Aneka Pangan Nusantara (MAPN). Mitra dalam kegiatan ini adalah pelaku usaha UMKM produk bakery di wilayah Surabaya sejumlah 36 UMKM. Kegiatan pengabdian masyarakat ini dilaksanakan selama empat bulan. Pada saat pelaksanaan pelatihan,terdapat dua sesi utama yaitu sesi pemberian materi teknologi pengolahan roti dan kue serta praktek pembuatan produk kekinian yaitu vegan brownies dan chapssal donut. Kegiatan pengabdian masyarakat dengan industri membawa manfaat yang lebih besar bagi mitra UMKM karena keberadaan industri sebagai praktisi kegiatan wirausaha yang mampu berbagi strategi usaha pangan untuk UMKM. Kegiatan pengabdian masyarakat yang dilakukan berhasil meningkatkan pemahaman mitra mengenai teknologi pengolahan roti dan kue serta meingkatkan ketrampilan mitra dalam pembuatan produk inovatif vegan brownies dan chapssal donut yang diukur menggunakan angket dan penilaian observasi
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

Abstract

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

Abstract

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.
PENGEMBANGAN SMART EDIBLE PACKAGING BERBAHAN ALGINAT DENGAN PENAMBAHAN EKSTRAK BUNGA TELANG DAN TEPUNG CANGKANG TELUR AYAM Michellyn Alvina; Rachel Meiliawati Yoshari; Jati, Ignasius Radix A.P.
Jurnal Pengolahan Pangan Vol 9 No 2 (2024)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v9i2.174

Abstract

Smart edible packaging is a type of packaging that includes smart agents and can be made using alginate, chicken eggshell flour and butterfly pea flower extract. The smart agents added to the packaging help to increase its sturdiness, elasticity, and ability to detect and respond to changes in the quality of the packaged products. The purpose of the study was to investigate the physicochemical properties and capabilities of smart edible packaging as a food packer. The data collected was analyzed using ANOVA (α = 5%) and continued with the DMRT test (α = 5%). The results showed that there is an interaction between the concentration of chicken eggshell flour and the ratio of butterfly pea flower extract, which has a significant effect on tensile strength factors (2.9227-12.1723N/mm2), % elongation (18.02-40.7733%), and WVTR (96.9625-203.9756g/m2/24 hours) in smart edible packaging. However, the total anthocyanin factor (0.1364-3.0757mg cy-3-glu eq/100g ingredient), total phenol (158.8844-998.0301mg GAE/100g ingredient), and antioxidant activity (4.1734-90.6775%) were only influenced by the concentration of butterfly pea flower extract. The study found that the use of smart edible packaging, specifically treatment T3, can help maintain the quality of chicken meat during storage.
KARAKTERISTIK SMART EDIBLE FILM PACKAGING BERBAHAN PEKTIN, EKSTRAK BUNGA ROSELA, SORBITOL, DAN TEPUNG CANGKANG TELUR AYAM Irawan , Eric Huggie; Setijawaty, Erni; Utomo, Adrianus Rulianto; Jati, Ignasius Radix A.P.
Jurnal Teknologi Pertanian Vol. 25 No. 3 (2024)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2024.025.03.3

Abstract

Smart edible film packaging merupakan penggabungan antara edible film dengan smart packaging. Penelitian ini bertujuan mengembangkan smart edible film packaging dengan bahan komposit pektin, ekstrak bunga rosela, dan cangkang telur, serta menginvestigasi sifat fisikokimia akibat perbedaan konsentrasi ekstrak dan cangkang telur. Bunga rosela diekstrak dengan menggunakan air dengan perbandingan 1:30 dan 1: 15, sementara air saja digunakan sebagai kontrol. Sedangkan untuk perlakuan cangkang telur, konsentrasi yang ditambahkan sebesar 0,15% dan 0,3% (b/v). Formulasi tanpa cangkang telur (0%) digunakan sebagai kontrol. Rancangan penelitian menggunakan Rancangan Acak Kelompok dua faktor yang terdiri dari tiga perlakuan konsentrasi ekstrak dan konsentrasi cangkang telur dengan masing-masing 3 ulangan. Hasil menunjukkan bahwa ekstrak bunga rosela yang ditambahkan berpengaruh nyata terhadap kandungan antosianin (0,04-6,39 mg cy-3-glu equivalent/100 g bahan), kandungan fenol (111,60-950,71 mg GAE/100 g bahan), aktivitas antioksidan (5,13-65,31% RSA), kuat tarik (0,89-8,36 N/mm2), persen pemanjangan (0,22-48,36%), dan laju transmisi uap air (128,6873-232,3983 g/hari/m2) smart edible film packaging. Sementara, terdapat perbedaan signifikan pada kuat tarik, persen pemanjangan, dan laju transmisi uap air yang diakibatkan oleh konsentrasi cangkang telur. Hasil analisis menunjukkan nilai WVTR, kuat tarik, dan persen pemanjangan dipengaruhi oleh interaksi kedua perlakuan. Pengujian pada model daging ayam kukus yang disimpan menunjukkan bahwa terjadi perubahan warna smart edible film packaging  akibat perubahan tingkat kesegaran daging ayam.
Pengembangan smart edible film packaging berbahan konjac dengan ekstrak bunga rosella dan cangkang telur ayam sebagai bahan aktif Sergio Gregory; Erni Setijawaty; Ignasius Radix A.P. Jati

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i1.4612

Abstract

Edible film is a thin sheet plastic-like biodegradable film that can be used for food packaging material. Edible film can be developed into smart edible film packaging by combining it with smart packaging principles by adding active ingredients. This research aimed to determine the effect of different concentrations of rosella flower extract and chicken eggshell powder on the physicochemical characteristics of smart edible film and its capability to act as smart packaging in a model system. The research design used was a Randomized Block Design with two factors, namely three levels of rosella flower extract concentration and three levels of eggshell powder concentration, all with three replications. The concentration of rosella flower extract used as a treatment in this study was 0 (without rosella flower extract) as a control, 1:15 (w/v of water as solvent), and 1:30 (w/v), while the concentration of eggshell powder used as a treatment in this study was 0 (without eggshell powder) as control; 0.15% (w/v); and 0.30% (w/v). The results showed that the higher the extract concentration added to the formulation, the more the total phenols, anthocyanins, and antioxidant activity would increase. In contrast, the difference in eggshell concentration did not have a significant effect. The tensile strength will increase as the eggshell concentration increases, while the percent elongation will decrease. The water vapor transmission rate (WVTR) decreased with increasing eggshell concentration. There is an increase in color intensity in smart edible packaging used to store steamed chicken meat. Meanwhile, smart edible packaging can prevent damage to steamed chicken meat in terms of color, aroma, and taste.
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 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 Ratna Chrismiari Purwestri 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