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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 AGRITEKNO, Jurnal Teknologi Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Pendidikan EDUKA : Jurnal Pendidikan, Hukum, Dan Bisnis SABDAMAS Sagu Jurnal Teknologi Pangan Jurnal Teknologi Pengolahan Pertanian ABDINE :Jurnal Pengabdian Masyarakat JFCN: Journal of Food, Culinary, and Nutrition
Jati, Ignasius Radix A.P.
Program Studi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Katolik Widya Mandala Surabaya, Indonesia
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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.
Karakteristik Biodegradable Packaging dengan Penambahan Bunga Telang dan Cangkang Telur Santoso, Agnes Amadea Kurnia; Yoshari, Rachel Meiliawati; Jati, Ignasius Radix A.P.
Jurnal Teknologi Pangan Vol 18, No 1 : JUNI 2024
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v18i1.4355

Abstract

Smart biodegradable packaging merupakan kemasan yang mampu menginformasikan perubahan dari produk. Smart biodegradable packaging dibuat dengan penambahan ekstrak bunga telang dan tepung cangkang telur. Ekstrak bunga telang berperan sebagai indikator perubahan pH. Tepung cangkang telur dapat memperkokoh smart biodegradable packaging. Tujuan penelitian ini adalah untuk mengetahui pengaruh ekstrak bunga telang dan tepung cangkang telur terhadap karakteristik fisikokimia smart packaging serta kemampuannya sebagai pengemas daging ayam. Rancangan penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) faktorial dengan 2 faktor. Tepung cangkang telur yang ditambahkan sebanyak 0% (tanpa cangkang telur), 0,15% dan 0,3% (b/v), serta perbandingan antara bunga telang kering dan air sebanyak 0:1 (tanpa bunga telang kering), 1:250 dan 1:125. Data dianalisa dengan ANOVA (α=5%) dan dilakukan uji DMRT (α=5%). Hasil penelitian menunjukkan terdapat pengaruh interaksi antara ekstrak bunga telang dan tepung cangkang telur terhadap kuat tarik (1,81-5,14 N/mm2), % pemanjangan (7,09-54,70%), dan WVTR (240,14-403,88 g/m2/24 jam). Penambahan ekstrak bunga telang berpengaruh terhadap total antosianin (0,0800-0,9184 mg cy-3-glu eq/100 g bahan), total fenol (156,2255-911,9967 mg GAE/100 g bahan), dan aktivitas antioksidan (31,6531-48,8347%). Penambahan ekstrak bunga telang pada smart biodegradable packaging menunjukkan perubahan kualitas daging ayam melalui perubahan warna selama penyimpanan.
Pengembangan smart edible film packaging berbahan konjac dengan ekstrak bunga rosella dan cangkang telur ayam sebagai bahan aktif: The development of konjac based smart edible film packaging with roselle flower extract and chicken eggshell as active agents Gregory, Sergio; Setijawaty, Erni; Ignasius Radix A.P. Jati
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 15 No 1 (2024)
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.
THE EFFECT OF ROSELLE EXTRACT AND EGGSHELL POWDER CONCENTRATION ON THE CHARACTERISTICS OF CHITOSAN BASED SMART EDIBLE FILM Russel Jonathan; Erni Setijawaty; Adrianus Rulianto Utomo; Ignasius Radix AP Jati
SAGU Vol. 25 No. 1 (2026): SAGU Journal – Agri. Sci. Tech., Maret, 2026, Vol. 25 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jsg.v25i1.6

Abstract

Smart edible film packaging is produced from consumable materials and functions as an indicator of food quality. This study aims to evaluate the effects of incorporating roselle flower extract and chicken eggshell powder, as well as their interaction, on the physicochemical properties of chitosan-based smart edible films. A factorial Randomized Block Design (RBD) was applied, with roselle extract concentrations of 0 (control), 1:30 (w/v), and 1:15 (w/v). Eggshell powder was added at concentrations of 0 (control), 0.15% (w/v), and 0.30% (w/v). The evaluated parameters included total phenolic content, total anthocyanins, antioxidant activity, tensile strength, elongation at break, water vapor transmission rate (WVTR), and film color. Additionally, changes in the color, aroma, and pH of chicken meat samples were assessed on storage days 0, 1, 2, and 3. Data were analyzed using ANOVA (α = 5%), followed by Duncan’s Multiple Range Test (DMRT) (α = 5%). The resulting smart edible films exhibited total phenolic contents of 87.0711–1007.8933 mg GAE/100 g, total anthocyanins of 0.16–5.75 mg cy-3-glu equivalent/100 g, antioxidant activities of 5.5968–57.2047% RSA, WVTR values of 142.7795–240.9004 g/m²/24 h, tensile strengths of 1.511–10.030 N/mm², and elongation percentages of 0.64–21.11%. Significant interactions between treatments were observed for WVTR, tensile strength, and elongation at break. The developed smart edible film effectively functioned as a freshness indicator through detectable color changes during storage and helped reduce the extent of color, aroma, and pH alterations in steamed chicken meat.
Karakteristik Smart Biodegradable Film Packaging Berbahan Alginat, Sorbitol, Bunga Telang, dan Tepung Cangkang Telur Livia D Salfira; Erni Setijawaty; Adrianus R Utomo; Ignasius R A P Jati
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 1 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.1.60

Abstract

Smart biodegradable film packaging represents a technological advancement in environmentally friendly food preservation. This study examined the effects of the concentration of butterfly pea (Clitoria ternatea) flower extract and chicken eggshell powder, as well as their interaction, on the functional properties of biodegradable film for food packaging. Butterfly pea flowers were dried and extracted in water at ratios of 1:250 and 1:125 (m/v), while chicken eggshell powder was incorporated at concentrations of 0.15% and 0.30% (w/v). A randomized block design with two factors was employed, i.e., butterfly pea flower extract and eggshell powder. Data were analyzed using analysis of variance (α = 0,05) followed by Duncan's Multiple Range Test (α = 0,05). The results showed that the butterfly pea flower extract significantly affected the film’s bioactive properties, with total phenolic content ranging from 75.13-269.49 mg GAE/100 g, total anthocyanin content from 0.16-2.72 CGE/100 g, and antioxidant activity from 4.54-60.45%. A significant interaction between butterfly pea flower extract and chicken eggshell powder influenced the water vapor transmission rate, tensile strength, and percent elongation of the films. Furthermore, changes in color of both the packaging film and steamed chicken meat samples, as well as in the aroma and pH of steamed chicken meat samples, were observed during storage.
Pelatihan Pembuatan Produk Pangan Potensi Tersimpan Beku Bagi UMKM Di Desa Keboananom, Gedangan, Sidoarjo Jati, Ignasius Radix A.P.; Budianta, Tarsisius Dwi Wibawa; Setijawaty, Erni
ABDINE: Jurnal Pengabdian Masyarakat Vol. 3 No. 1 (2023): ABDINE : Jurnal Pengabdian Masyarakat
Publisher : Institut Teknologi dan Bisnis Riau Pesisir

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52072/abdine.v3i1.547

Abstract

Kegiatan pengabdian masyarakat ini bekerjasama dengan mitra pemilik usaha maupun calon pengusaha UMKM yang berada di wilayah Kelurahan Keboananom, Kecamatan Gedangan, Kabupaten Sidoarjo. Terdapat 6 mitra yang terlibat dalam kegiatan ini. Pelaksanaan kegiatan dimulai dengan identifikasi masalah dan diskusi bersama mitra mengenai peluang usaha frozen food dan bagaimana mitra dikenalkan dengan produk-produk yang dapat diproduksi dan disimpan dalam bentuk frozen. Setelah diskusi maka mitra dilatih untuk membuat produk yang dapat disimpan beku. Pada kegiatan praktek ini, mitra diberikan formula dan cara kerja serta mempraktekkan pembuatan bakso dan sosis premium dan ekonomis, serta dessert kekinian berbahan ubi jalar ungu, serta perhitungan harga pokok produksi dan perkiraan harga jual. Dari hasil kegiatan, pengetahuan mitra akan produk yang dibekukan, ketrampilan dalam pembuatan produk, dan kemampuan perhitungan harga pokok produksi meningkat. Setelah pelatihan diharapkan mitra dapat meningkatkan ketrampilan dengan mempraktekkan di tempat usaha masing-masing dan menangkap peluang membuat unit usaha baru.
Karakteristik Kemasan Edible Berbasis Ekstrak Bunga Telang (Clitoria ternatea L.) dan Kitosan dengan Penambahan Lilin Lebah Rebecca Ivana; Rachel Meiliawati Yoshari; Ignasius Radix A.P. Jati
Jurnal Teknologi Pengolahan Pertanian Vol 8, No 1 (2026): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jtpp.v8i1.15180

Abstract

Kemasan edible merupakan material biodegradable yang mampu mempertahankan kesegaran pangan sekaligus memberikan informasi secara real-time mengenai kualitas produk. Penelitian kemasan edible dikembangkan menggunakan ekstrak bunga telang, kitosan, sorbitol, dan tepung cangkang telur ayam. Namun, kemasan edible yang dihasilkan memiliki laju transmisi uap air yang tinggi, sehingga diperlukan penambahan komponen lipid seperti lilin lebah (beeswax) untuk meningkatkan sifat penghalang uap air. Penelitian ini bertujuan untuk mengevaluasi pengaruh konsentrasi lilin lebah terhadap karakteristik fisikokimia kemasan edible serta kemampuannya dalam mendeteksi penurunan kesegaran produk pangan yang dikemas. Rancangan penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) satu faktor, yaitu konsentrasi lilin lebah sebanyak enam perlakuan, dengan empat kali ulangan. Konsentrasi lilin lebah yang digunakan adalah 0%; 0,2%; 0,4%; 0,6%; 0,8%; dan 1,0% (b/v). Data dianalisis menggunakan analisis ragam (ANOVA) pada taraf signifikansi α = 5%, dilanjutkan dengan uji Duncan (DMRT) untuk mengetahui perbedaan nyata antar perlakuan. Hasil penelitian menunjukkan bahwa penambahan lilin lebah secara signifikan menurunkan nilai kuat tarik (0,062–0,041 MPa), persen pemanjangan (47,667–83,542%), dan WVTR (67,8906–94,4379 g/m2/24 jam). Sebaliknya, penambahan lilin lebah meningkatkan kandungan total fenolik (395,0831–544,6219 mg GAE/100 g) dan aktivitas antioksidan (49,33–74,35% radical scavenging activity) pada kemasan edible. Selain itu, kemasan edible mampu menjadi indikator perubahan kesegaran daging ayam selama empat hari penyimpanan, yang ditunjukkan oleh perubahan warna dari biru tua menjadi kehijauan. Kemasan ini juga mampu mempertahankan pH dan stabilitas warna daging ayam, sehingga berkontribusi dalam menjaga kesegarannya.
Physicochemical Modulation by Tapioca Starch in Oyster Mushroom (Pleurotus ostreatus) Powder Sofia Maru; Erni Setijawaty; Ignasius Radix AP Jati
JFCN: Journal of Food, Culinary, and Nutrition Vol 2, No 2: April 2026
Publisher : Soegijapranata Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/jfcn.v2i2.15033

Abstract

Oyster mushroom (Pleurotus ostreatus) is a nutritious and affordable food ingredient; however, its high moisture content results in a short shelf life. This study aimed to evaluate the effect of tapioca concentration on the physicochemical properties of oyster mushroom powder. The experiment was arranged in a single-factor randomized block design with six levels of tapioca concentration (2.5, 5.0, 7.5, 10.0, 12.5, and 15.0%) and four replications. Observed parameters included moisture content, water activity (aw), color characteristics (lightness, chroma, and hue), protein content, and crude fiber content. Data were analyzed using analysis of variance (ANOVA) at a 5% significance level, followed by Duncan’s Multiple Range Test when significant differences were observed. The results showed that oyster mushroom powder had moisture content of 2.65–5.84%, aw of 0.145–0.506, lightness of 64.26–74.70, chroma of 10.42–18.90, hue of 76.50–83.74, protein content of 7.93–13.00%, and crude fiber content of 4.95–9.57%. Increasing tapioca concentration significantly reduced moisture content, aw, protein content, and crude fiber content of the powder.
Co-Authors A., Kevin Oktajaya L. Adrianus R Utomo Adrianus Rulianto Utomo Anita Maya Sutedja Birgitta Artadila Kusuma Budhi Setiawan Chatarina Yayuk Trisnawati Devondra Christabella Glenys Dealyn Erni Setijawati Erni Setijawaty Erni Setijawaty Erni Setijawaty 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 Livia D Salfira 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 Russel Jonathan Santoso, Agnes Amadea Kurnia Sentana, Aileen Sergio Gregory Setijawati, Erni Setijawaty, Erni Sofia Maru 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 Yoshari, Rachel Meiliawati