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Rahmadhia, Safinta Nurinda
Fakultas Teknologi Industri, Universitas Ahmad Dahlan
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Physicochemical Characteristics of Watermelon Rind Puree Ice Cream with Cornstarch Addition Ali Jebreen; Maretha Indra Puspa; Safinta Nurindra Rahmadhia; Swapnil Prashant Gautam
Journal of Agri-Food Science and Technology Vol. 7 No. 2 (2026): June
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v7i2.16160

Abstract

Ice cream is a frozen dairy product made from milk and other ingredients such as sugar, emulsifier, and fruit for flavoring and enhance the nutrition content. Watermelon rind, which is rich in pectin that can form gel structures, is used for nutritional ingredient of ice cream. Pectin gel plays an important role in maintaining ice cream stability and reducing melting rate. In addition, cornstarch was added to the ice cream formulation for thickening and stabilization agent. This study contributed to evaluate the effect of watermelon rind puree and cornstarch addition on the physicochemical properties of ice cream. The ice cream production using comparison of watermelon rind puree and corn starch in three variations, namely 205:5 g (F1); 200:10 g (F2); and 195:15 g (F3). The observed parameters included overrun, viscosity, melting rate, fat content, vitamin C content, and antioxidant activity. The results showed that the addition of cornstarch had a significant effect on overrun, viscosity, melting rate, vitamin C content, and antioxidant activity, but had no significant effect on fat content. The melting rate and overrun value increased, while the highest viscosity was observed in F3 (1863.00 mPa.s). Antioxidant activity also increased significantly from F1 (42,300.52%) to F3 (54,882.33%). The highest vitamin C content was found in F3 (25.63 mg/100g). These findings indicate that the addition of cornstarch and watermelon rind puree improves the physical quality of ice cream and helps retain its bioactive compounds, with F3 identified as the best formulation.
Modified Starch-Based Materials for Sustainable Food Packaging Isnainul Kusuma; Safinta Nurindra Rahmadhia; Alfian Ma'arif; Agus Aktawan; Titisari Juwitaningtyas; Nor Hanuni Ramli; Samuel Olugbenga Olunusi
Buletin Ilmiah Sarjana Teknik Elektro Vol. 8 No. 1 (2026): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/biste.v8i1.15092

Abstract

Food packaging is a significant contributor to plastic waste, prompting a search for sustainable alternatives. Among these alternatives, modified starch-based materials have emerged as promising solutions due to their biodegradability, renewability, and abundance. However, the hydrophilic nature, poor mechanical properties, and limited thermal stability of native starch pose challenges for its use in food packaging. This review explores various modification techniques—chemical, physical, and enzymatic—that enhance the performance of starch-based materials for food packaging. The methods discussed include acetylation, crosslinking, heat-moisture treatments, and enzymatic hydrolysis, each improving the material's strength, flexibility, and barrier properties. Results demonstrate that starch modifications significantly improve the mechanical, thermal, and water vapor barrier properties of packaging films. Notably, the combination of modified starch with other biopolymers such as chitosan or gelatin further enhances these properties, making them suitable for active packaging applications. The incorporation of antimicrobial agents and nanofillers into starch-based films has expanded their functionality, enabling food shelf-life extension and quality monitoring. Despite these advancements, challenges remain in balancing the biodegradability and durability of starch-based films. Future research should focus on optimizing modification processes, enhancing scalability, and addressing regulatory concerns to ensure the commercial viability of modified starch as an eco-friendly packaging material.
Analisis Kadar Pati Dan Impurities Tepung Tapioka Nanda Rizky Amalia Wijayanti; Safinta Nurinda Rahmadhia
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 16 No. 2 (2021): September
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v16i2.4546

Abstract

PT Sinar Pematang Mulia II terletak di daerah Mataram Udik, Lampung Tengah merupakan perusahaan yang bergerak di bidang industri tepung tapioka dengan kapasitas produksi 500 ton/ hari. Proses pembuatan tapioka melalui beberapa tahapan yaitu root peeler, washer, chopper, rasper, extractor, separator, dewatering centrifugal, dryer, shifter, selanjutnya masuk ke dalam proses packing. Tujuan pengamatan pada kerja praktik ini adalah untuk mengetahui analisis kadar pati dan impurities tepung tapioka di PT Sinar Pematang Mulia II. Metode yang digunakan analisis , observasi lapangan, studi pustaka dan wawancara. Analisis kadar pati selama 7 hari dan diperoleh hasil yaitu 86,86% ; 86,87% ; 86,78% ; 86,87% ; 86,88% ; 86,89%; 86,88%. Berdasarkan hasil analisis kada pati tersebut sudah memenuhi standar mutu produk tepung tapioka SNI 3451:2011 dengan kadar minimal tepung tapioka minimal 75%. Jumlah Impurities tepung tapioka di PT Sinar Pematang Mulia II selama 7 hari diperoleh hasil yaitu 0,17, 0,17, 0,14, 0,22, 0,15, 0,17, 0,14 Berdasarkan hasil analisis impurities tersebut sudah memenuhi standar mutu produk tepung tapioka yang ditentukan oleh perusahaan yaitu < 1% dan hasil tersebut juga sudah memenuhi standar SNI 1994 dengan kadar maksimal 0,60 %.
Co-Authors . Supriyadi Abougarair, Ahmed Jaber Ade Krismaningrum Agus Aktawan, Agus Alfarisy, Moh Alfian Ma’arif Ali Jebreen Anggi, Anggi Aprilia Fitriani Ardi Subhan Zul Ardi, Subhan Zul Ariska Rafi Tri Yaningsih Ayuningtyas, Diah Bastomy, Muhammad Alif Dodi Saputra Dwi Siska Amanda Eni Istiyanti Erika Amalia Putri Ermawati, Tesya Anggun Fahira Islami, Iasha Ghani, Aria Azizah Ahmad Haliza , Miftah Nur Hari Maghfiroh Hidayah Qonitatul Iasha Fahira Islami Iasha Ibdal Islami, Iasha Fahira Isnainul Kusuma Jasmine, Tiara Adinda Jatmiko, Hapsoro Agung Jebreen, Ali Juwitaningtyas, Titisari Kita, Masaki Kurniawan, Afan Kusuma Damar Yoga Kusuma, Damar Yoga Lilis Suryani Karlan Mahmoud, Magdi Sadek Maretha Indra Puspa Nanda Rizky Amalia Wijayanti Nor Hanuni Ramli Nur Hidayat, Rizky Priandi Nyambayo, Isabella Phichitphon Chotikunnan Putri, Soraya Kusuma Qonitatul Hidayah Qonitatul Hidayah Rahayu, Wahidah Mahanani Ratna Sintiya Dewi Reicardi, Arjuna Rembulani, Jihan Cahya Retnosyari Septiyani Rufi’i, Imam Samuel Olugbenga Olunusi Sanayei, Sanaz Saputra, Yanas Anggana Sari, Meta Sarjiyah Sarjiyah, Sarjiyah Setyawati, Ika Sigit, Naufal Haudry SN Nurul Makiyah Soraya Kusuma Putri Sri Nabawiyati Nurul Makiyah Sri Tasminatun Supriyadi Supriyadi Supriyadi Supriyadi Suwartiningsih Nurul Suwartiningsih, Nurul Swapnil Prashant Gautam Titisari Juwitaningtyas Toni, Denna Rianda Umar Santoso Umar Santoso Umoh, Edwin Utami , Nurul Putrie Utomo, Rizki Aldhianto Vera, Marco Antonio Marquez Wahyudi, Maulidya Eka Wuryantoro Wuryantoro, Wuryantoro Yasmin, Annisa Yuli Kuswandari