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All Journal Jurnal Penelitian Saintek Jurnal Ilmu Kimia Universitas Brawijaya Indonesian Green Technology Journal Jurnal Pembangunan dan Alam Lestari Natural B The Journal of Pure and Applied Chemistry Research Science and Technology Indonesia ALCHEMY Jurnal Penelitian Kimia Indonesian Journal of Chemistry Chemistry Indonesian Journal of Chemical Research Jurnal Ilmiah Berkala Sains dan Terapan Kimia Molekul: Jurnal Ilmiah Kimia
Diah Mardiana
Department Of Chemistry, Faculty Of Mathematics And Natural Sciences, Universitas Brawijaya, Jl Veteran Malang 65145, Jawa Timur, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Energy Engineering Environmental Science Materials Science & Nanotechnology Medicine & Pharmacology Physics Other

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Effect of Citric Acid Cross-Linking on the Functional and Mechanical Properties of Chitosan-Based Edible Films with Aloe vera Gel and Red Ginger Extract Cahayo, Mafud; Iftitah, Elvina Dhiaul; Mardiana, Diah
Indonesian Journal of Chemistry Vol 26, No 2 (2026)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijc.105521

Abstract

Chitosan-based edible films (CBEFs) suffer from poor water vapor barrier and mechanical properties. This study investigated the effect of citric acid cross-linking and bioactive additives, including Aloe vera gel (AVG) and red ginger extract (RGE), on the physicochemical, functional, structural, and thermal properties of CBEFs. Eight formulations were prepared by dissolving 1% chitosan in either 1.25% acetic acid (A1 series) or 1.25% citric acid (A2 series), with or without the addition of 30% AVG, 0.25% RGE, or both. RGE significantly enhanced antioxidant capacity, especially in non-cross-linked CBEFs (max. 61.2-fold). Citric acid cross-linking improved film thickness and elongation, while reducing WVTR, and slightly decreased antioxidant capacity. FTIR and FE-SEM suggested that RGE primarily interacted via hydrogen bonding and ionic interactions, reinforcing the film matrix. All formulations exhibited antimicrobial activity against Escherichia coli, Staphylococcus aureus, and Xanthomonas campestris. Thermal analysis revealed that A2C3 exhibited the highest Tmax (340 °C) and a pronounced high-temperature endothermic peak (~536.8 °C), indicating superior thermal stability. When applied to cherry tomatoes, A2C3 reduced weight loss (5.27%) and preserved vitamin C (11.2 mg/100 g) over 18 days without affecting sensory acceptance. These findings highlight A2C3 as a promising natural film and coating for the preservation of fresh produce.
Physicochemical Properties and Antibacterial Activity of Kaffir Lime Oil Emulsion Applicable to Baverage Product Windrayan Pambudi, Vincentius Johar; Iftitah, Elvina Dhiaul; Mardiana, Diah
Indonesian Green Technology Journal Vol. 11 No. 1 (2022): Indonesian Green Technology Journal
Publisher : Graduate School, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.igtj.2022.011.01.02

Abstract

Essential oil inside beverage emulsion became an interesting subject to get a new value for the fast-moving customer goods (FMCG) market. In this study, kaffir lime oil (KFO) antibacterial test on formulation and physicochemical properties of kaffir lime oil in water beverage emulsions was investigated. The main ingredients of beverage emulsions are water, high fructose corn syrup (HFCS), Arabic gum as an emulsifier, vitamin E, and kaffir lime oil as flavoring and antibacterial. KFO composition used instrument with Stability of oil-in-water emulsion was observed by measuring physicochemical properties: turbidity, alkalinity, and conductivity. GC-MS characterization on kaffir lime essential oils revealed the top three components, i.e., citronella (46,47%), citronellol (12,22%), and citronellyl acetate (6,48%). FT-IR KFO spectrum had absorbance at 1726 (C=O stretching), 2922, and 2874 cm-1 (C-H stretching from aldehyde). Absorbance was also present on 1454 and 1379 cm-1 (C=C stretching) wavelengths, resembling citronella. Gum arabic with R−S(=O)₂−OH  group addition reduced pH value to 1.1 on each composition addition and increased conductivity by 317.3 μS/cm. Fructose addition reduced the value by 153.4 μS/cm. Turbidity value increased averagely by 46,9 NTU, then reduced by 14,4 NTU. Citronellal in KFO could hinder e-coli bacterial growth and had an alt value >72 CFU/mL. This formulation study produces a beverage product with pH, conductivity, and turbidity values following the standard and has criteria under the microbiological contamination limit of BPOM and SNI standards. Keywords: emulsified beverage, kaffir lime oil, physicochemical properties, stability, perception
Co-Authors Agung Yanuar Pratama Akhmad Kholisul Fuad Ani Mulyasuryani Anna Roosdiana Anna Roosdiana Arie Srihardyastutie Ayunda Arum Sari Bambang Poerwadi Barlah Rumhayati Budi Kamulyan Budi Kamulyan Cahayo, Mafud Darjito Darjito Dewi Umaningrum Dian Puspita Anggraini Dwi Siswanta El Fajriyah Aulia Putri Ellya Indahyanti Elvanila Tanjung Elvina Dhiaul Iftitah Fetty Alvionita Sitanggang Hasanuddin Hasanuddin Jumina Jumina Khoirul Ngibad Komara, Acep Nana Layta Dinira Lukman Hakim M. Fathoni Mardhatillah Mardhatillah Mardiana Prasetyani Putri Maria Dewi Astuti Maria L.A.D Lestari Maria Lucia A.D Lestari Maria Lucia Ardhani Dwi Lestari Muhammad Iman Hidayat, Muhammad Iman Rachmat Triandi Radna Nurmasari Ridho Arief Al Rasyid Ridho Firmansyah Sasangka Prasetyawan Sepriana Puspita Dewi Syaiful Siannita Chandra Syaifudin, Achmad Ulfa Andayani Ulfa Andayani, Ulfa Urnik Rokhiyah Usyqi Salsabila Windrayan Pambudi, Vincentius Johar Zubaidah Ningsih Zubaidah Ningsih Zubaidah Ningsih Zubaidah Ningsih