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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi & Industri Hasil Pertanian
Andi Febrisiantosa
Program Studi Ilmu Produksi dan Teknologi Peternakan, Fakultas Peternakan, Institut Pertanian Bogor, Bogor
Agriculture, Biological Sciences & Forestry Computer Science & IT Industrial & Manufacturing Engineering

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Pengaruh suhu sterilisasi pada sifat morfologis dan mekanik kemasan fleksibel retort produk empal gentong siap saji [The effect of sterilization temperature on morphological and mechanical properties of retort flexible packaging for ready to eat “empal gentong” product ] Kusumaningrum, Annisa; Febrisiantosa, Andi; Amri, Aldicky Faizal; Amdani, Rima Zuriah; Nurhikmat, Asep; Prayogi, Siswo; Dewandaru, Bayu Murti
Jurnal Teknologi & Industri Hasil Pertanian Vol 28, No 2 (2023): 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.v28i2.90-98

Abstract

Thermal food sterilization is the preservation technology to extend packaged food shelf life. The properties of packaging materials that change after thermal sterilization are morphological, mechanical, and color properties. This study aimed to observe the effect of sterilization temperature on the morphological, mechanical, and color properties of flexible retort pouch packaging. The food product sample processed in retort packaging was Indonesian traditional food, “empal gentong”. The retort package was composed of PET/Al/Nylon/CPP and processed at 121 °C 0,8 bar for 9 min, with an unprocessed sample was as a control. Three replications of mechanical and color results were analyzed using T-test with p<0.05 significance level to determine the significant difference. The retort pouch sample showed visual and microscopic defects in the form of separation between the PET layer and aluminum foil after being processed at 121 °C 0,8 bar for 9 minutes. In addition, temperature processing at 121 °C influenced the tear strength results and color significantly (p<0,05). Color changes was occured on the inside of the packaging contacting with the food. Each layer in multilayer packaging is interrelated and supports one another. Multilayer flexible packaging combines the different properties of a single monolayer material, so it is suitable for commercial sterile food packaging.                                              
Characteristics of Arabic Chicken (Gallus turcicus) Egg Flour with Different Drying Methods Firmansyah, Angga Maulana; Jambang, Nicolays; Hakim, Lukman; Permadi, Selma Noor; Wahyono, Teguh; Rahmawati, Laila; Setiyawan, Ahmad Iskandar; Febrisiantosa, Andi; Fauziyyah, Athiefah
Jurnal Ilmu Pertanian Indonesia Vol. 0 No. 00 (2025): inpress
Publisher : Institut Pertanian Bogor

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Abstract

Eggs of Arabic chicken (Gallus turcicus) have a high nutritional value and distinct traits, although they have a short shelf-life (about 17 d) and are prone to contamination. To address this issue, drying methods such as oven-drying, spray-drying, and freeze-drying can be employed to convert eggs to flour. This study investigated the physicochemical and microbiological properties of Arab chicken egg flour produced using various drying procedures to give comparative data and aid in the development of novel egg-based products. The study found that different drying processes had substantial (p <0.05) effects on color (L*, a*, b*), moisture, ash, fat, and protein contents. The freeze-drying method produced the best results, including color with a brightness level (L) of 66.69, redness (a*) of 22.73, and yellowness (b*) of 51.23; moisture of 1.53%; ash content of 7.04%; fat of 36.94%; protein of 51.73%; and total microbial contamination of 1.2 × 102 cfu/g. The freeze-drying process fulfills the Indonesian National Standard (SNI) and the United Nations Economic Commission for Europe (UNECE) Standard, making it a useful reference for drying procedures that preserve the quality and shelf life of Arabic chicken eggs.
Co-Authors Amdani, Rima Zuriah Amri, Aldicky Faizal Annisa Kusumaningrum asep nurhikmat Athiefah Fauziyyah Dewandaru, Bayu Murti Firmansyah, Angga Maulana Jambang, Nicolays Laila Rahmawati Lukman Hakim Permadi, Selma Noor Prayogi, Siswo Setiyawan, Ahmad Iskandar Teguh Wahyono