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All Journal Jurnal Teknologi Industri Pertanian Agrointek Jurnal Teknologi Pertanian Warta IHP (Warta Industri Hasil Pertanian) Jurnal Sains dan Teknologi Pangan JURNAL KONVERSI Jurnal Penelitian Pendidikan IPA (JPPIPA) Indonesian Food Science and TechnologyJournal Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknologi Pertanian Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Journal of Food Technology and Health Jurnal Bio-Geo Material Dan Energi Makara Journal of Science Jurnal Karya Abdi Masyarakat Juragan (Jurnal Agroteknologi) Jurnal Sains dan Teknologi Pangan
Surhaini Surhaini, Surhaini
Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Jambi
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Physics Public Health

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The Effect of Glycerol Concentration on The Characteristics of Edible Film of Kimpul Starch (Xanthosoma sagittifolium): Kimpul starch (Xanthosoma sagittifolium) based edible film Surhaini, Surhaini; Indriyani, Indriyani; Affandi, Affandi
Jurnal Bio-Geo Material Dan Energi Vol. 3 No. 2 (2023): Journal of Bio-Geo Material and Energy (BiGME), September 2023
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/bigme.v3i2.30787

Abstract

Edible film is a thin layer that has the function of packaging or coating food that can be consumed directly with the packaged product. Edible film made from starch has the disadvantage that it is fragile and easy to use. The aim of this research is to determine the effect of glycerol concentration on the characteristics of edible film from kimpul tuber starch. The experiment was carried out using a completely randomized design (CRD), with 4 treatments with glycerol concentrations of 0.5%, 1.0%, 1.5% and 2.0%, each treatment was repeated 4 times. The results showed that the solubility, thickness, wvtr, and elongation values increased with increasing glycerol concentration used. A glycerol concentration of 2.0% produces the highest solubility value of 58.33%, thickness of 0.174mm, wvtr 33.38g/m2.hour, and elongation is found at a glycerol concentration of 1.0% with a value of 21.397%. However, on the contrary, the transparency, compressive strength, and tensile strength of edible film decrease with increasing glycerol concentration. Glycerol concentration has a significant effect on the values of solubility, thickness, transparency, compressive strength, tensile strength and elongation, but does not have a significant effect on the value of the water vapor transmission rate (WVTR). A glycerol concentration of 1% produces the best edible film with a solubility value of 38.33%, thickness of 0.125mm, transparency of 18.656%/mm, WVTR of 28.25g/m2.hour, compressive strength of 103.56N/m2, Tensile Strength of 2.9428MPa, and Elongation 21.397%.
The Effect of Gelatin on the Characteristics of Dioscorea Alata’s Starch Based Edible Film Surhaini, Surhaini; Jatmiko, Wahyu Tri; Rinaldi, Rinaldi
Jurnal Bio-Geo Material Dan Energi Vol. 2 No. 2 (2022): Journal of Bio-Geo Material and Energy (BiGME), September 2022
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/bigme.v2i2.31541

Abstract

ABSTRACT − Edible film is a thin layer made from material so that it functions as a barrier to mass transfer such as moisture, oxygen, lipids and dissolved substances. This study aimed to determine the effect of adding gelatin to edible films from starchh uwi and to determine the best concentration of the characteristics edible film. This study used a Completely Randomized Design (CRD) with 6 treatments tests were carried repeated 3 times so that 18 experimental units were obtained the addition gelatine of 0%, 1%, 1,5%, 2%, 2,5%, and 3%. The study showed the addition of gelatine concentration significantly affected transparancy, thickness and compressive strength but did not significant affect the water vapor transmission rate (WVTR) and solubility. The best treatment of gelatin concentration is 1% has a WVTR 154,24 ± 44,50 g/m2 24jam, transparancy of 8,98 ± 1,27 %/mm, solubility 24,41 ± 4,65 %, thickness of 0,17 ± 0,026 mm and compressive strength of 47,73 ± 3,50 N/m2.
Estimation of the shelf life of red chili sauce with the addition of Onggok cassava flour using the Extended Storage Studies method: [Pendugaan umur simpan saus cabai merah dengan penambahan tepung onggok menggunakan metode Extended Storage Studies] Renate, Dharia; Lavlinesia, Lavlinesia; Surhaini, Surhaini
Jurnal Teknologi & Industri Hasil Pertanian Vol. 30 No. 2 (2025): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v30i2.144-153

Abstract

Chili sauce is a semi-solid product made from high-quality, fresh chili peppers (with a moisture content of 90%) as the main ingredient. The raw material for chili sauce has a high moisture content, is thin, and easily spoils, so a thickening agent is needed to stabilize the sauce, prevent separation between the liquid and solid components, and achieve the desired viscosity. The use of cassava flour in chili sauce formulation can enhance resistance to storage processes, making it more stable during storage. The objective of this study was to determine the shelf life of red chili sauce with onggok cassava flour as a filler using the Extended Storage Studies (ESS) method. The parameters tested to estimate the shelf life of the sauce were moisture content, pH, viscosity, and color, stored for 20 days, with testing conducted every 4 days. The results of the study indicate that using the Extended Storage Studies method, chili sauce with the addition of 2.25% cassava flour has a shelf life of up to 44 days under specific storage conditions with quality criteria of moisture content 83%, pH 3.5, viscosity 1,200-2,400 cP, and color 34.9 °Hue. The results of the study indicate that onggok cassava flour has potential as an effective natural thickening agent to improve the quality and stability of red chili sauce products over a specific storage period.
Development of Crackers Using Purple Yam Flour: Physicochemical and Sensory Characterization Ulyarti, Ulyarti; Cahyati, Septina Yuri; Wulansari, Dian; Tafzi, Fitry; Surhaini, Surhaini; Armando, YG; Nazarudin, Nazarudin
Jurnal Penelitian Pendidikan IPA Vol 9 No 6 (2023): June
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9i6.3996

Abstract

Purple yam tuber is known to contain a lot of bioactive components useful for human health. This study was conducted to utilize the tuber in form of purple yam flour for crackers processing and to understand the effect of purple yam flour concentration on the characteristics of crackers.  A completely randomized design was applied using several concentrations of purple yam flour (0, 10%, 20%, 30%, 40%, and 50%) and 3 replications. The concentration of purple yam flour affects volume expansion, color values (L*, a*, and b*) and anthocyanin content of the crackers, but did not affect its water content and texture. The higher concentration of purple yam flour decreased volume expansion, L*, b*, and overall acceptance of the crackers, but increased the anthocyanin content and a* values.  This research proposes that 30% purple yam flour shall be applied to partly substitute wheat flour in crackers processing.  At this concentration, crackers were accepted by the panelist (like it slightly) and has hardness value 287.2 gF, L* 70.35, a* 11.12, b* 20.18, 2.5% water, and anthocyanin content 179.6 mg cyanidin3-glucoside equivalent/g.
Co-Authors AA Sudharmawan, AA Addion Nizori Ade Yulia Adha Farwati Affandi Affandi Ampitasari, Cici Nofri Armando, YG Cahyati, Septina Yuri D, Gita Dian Wulansari, Dian Emanauli Emanauli Eva Achmad FITRY TAFZI Gusriani, Ika Hesi Novialispita Indriyani Indriyani Irma Rahmayani Jatmiko, Wahyu Tri Jayanti, Elkanah Lavlinesia Lavlinesia Lavlinesia Lavlinesia Lavlinesia, lavlinesia Lisani, Lisani Muhammad Agus Muljanto Mursalin . Mursalin Mursalin Mursalin Mursalin Mursyid Djawas Mursyid, Muhammad Nazarudin Nola Sihombing Purba, Daniel Tua Rahayu Suseno Rahayu Suseno Rahayu Suseno Rahayu Suseno Rahmayani, Irma Rinaldi Rinaldi Rulaini, Melati Siregar, Nurainun Suseno, Rahayu Tomara, Anggel Tri Rizki Ulyarti Y. G. Armando Yernisa Yernisa Yuli Sri Wahyuni