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All Journal Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Sosio e-kons
Maria Erna Kustyawati
Universitas Lampung
Agriculture, Biological Sciences & Forestry Computer Science & IT Economics, Econometrics & Finance Education Engineering Industrial & Manufacturing Engineering Social Sciences

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Masa simpan tempe dalam pengemas edible film tapioka termodifikasi [Shelf life of tempe wrapped by modified-tapioca edible film] Maria Erna Kustyawati; Dian Santoso Manalu; Murhadi Murhadi; Ahmad Sapta Zuidar; Diki Danar Tri Winanti
Jurnal Teknologi & Industri Hasil Pertanian Vol 26, No 1 (2021): 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.v26i1.45-55

Abstract

Edible film made up of modified tapioca was used to wrap tempeh and its shelf life estimation was determined. The edible films must be capable of evenly aerating and maintaining moisture without causing condensation in order mycelium to be able to grow and produce high-quality tempeh. The experiment was carried out in completely randomized design with two main factors of storage temperature and time. An accelerated shelf life test at 17oC, 27oC, and 37oC with an Arrhenius model was used to calculate the shelf life, and water content was used as quality parameter indicator. The result showed that modified-tapioca based edible film made from fermentation of tapioca by Saccharomyces cerevisiae was characterized as having elongation of 11.40 %, tensile strength of 408.37 MPa, thickness of 0.88 mm and WVTR of 12.60 g/m2/h. Rate constant of water content decrease in edible film wrapped tempeh based on Arrhenius model was 0.3832 % day-1 and Ea was 10.296 kkal/gmol, while that of in PP-plastic wrapped tempeh was 0.3831% day-1 and Ea was 9.998 kkal/gmol. The shelf life of edible film wrapped tempeh was 9.39 days at 27oC, 5.18 days at 27oC, and 2.96 days at 37oC, while shelf life of PP-plastic wrapped tempeh was 8.64 days at 17oC, 4.85 days at 27 oC, and 2.82 days at 37oC. Therefore, it can be concluded that modified tapioca based edible film increased the shelf life of tempeh.
Microencapsulation of Green Capulaga (Elettaria cardamomum) Essential Oil with Maltodextrin and Its Applications in Coffee Drink Maria Erna Kustyawati; Ribut Sugiharto; Rini Rini
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 11, No 3 (2022): September 2022
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v11i3.531-541

Abstract

Microencapsulation of green cardamom (Elettaria cardamomum) essential oils and its application is considered  an innovative technique to improve the functional properties of coffee drinks. This study aims to determine the best formulations (M) of combination of maltodextrin and cardamom essential oil, parameters such as microcapsule yields, water content, and solubility were measured. To find out whether the microcapsule was applicable for coffee drink, antioxidant activity and taste and aroma of coffee drink mixed with the best formulation were analyzed. Completely Randomized Block Design (CRBD) with four replications was used; the data were analyzed by ANOVA and further tested by the LSD test with a level of 5%. The results showed that formulations significantly affected the yields and solubility of cardamom essential oil microcapsules. The best formulation treatment was formulation M3 with a yield score,water content and solubility of 89.03%, 11.85%, and 93.50%, respectively. Antioxidant activity, aroma and taste scores of ground coffee mixed with M3 were 77.61±0.23%, 4.31 (typical of cardamom, little coffee), and 4.88 (typical of cardamom, little coffee), respectively. While ground coffee only has antioxidant activity of 76.32±0.31%. In conclusion, ground coffee mixed with microencapsulated  cardamom essential oil has the potential as a herbal coffee drink. Keywords:   Cardamom, Essential oil, Herbal coffee drink, Microencapsulation
Sistem Informasi Pemasaran Berbasis Website Terhadap Brand Awareness dan Minat Beli Produk Udang Instan Berbumbu Merek Seadang Maria Erna Kustyawati; Alissa Marchita Putri
Sosio e-Kons Vol 14, No 3 (2022): Sosio e-Kons
Publisher : Universitas Indraprasta PGRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30998/sosioekons.v14i3.14278

Abstract

Produk pangan yang menyehatkan, cepat saji, dan bercita rasa dibutuhkan oleh mayoritas masyarakat, sehingga diversifikasi produk pangan khususnya pengolahan hasil perikanan perlu dilakukan untuk menunjang ketahanan pangan di Indonesia. Udang instan berbumbu dengan merek Seadang dibuat dengan tujuan untuk meningkatkan ketahanan pangan serta nilai tambah dengan cita rasa khas yang disukai konsumen. Produk suatu perusahaan yang kurang dipromosikan akan mempengaruhi volume penjualan karena kesadaran merek (brand awareness) produk tersebut tidak melekat dalam benak konsumen. Penerapan teknologi website untuk memasarkan produk udang instan berbumbu akan membantu perkembangan produk, mempermudah penjualan, serta mengurangi biaya pengeluaran khususnya dibagian pemasaran. Tujuan penelitian ini adalah untuk mengetahui pengaruh kualitas website yang dirancang terhadap brand awareness dan minat beli produk udang instan berbumbu merek Seadang. Data penelitian diperoleh melalui kuesioner yang diberikan kepada 110 responden dan dianalisis menggunakan koefisien determinasi dan regresi linier sederhana. Hasil penelitian menunjukkan bahwa: 1) rancangan website diharapkan mampu memenuhi kebutuhan pemilik dan pelanggan, 2) kualitas website berpengaruh secara signifikan terhadap brand awareness dengan kontribusi sebesar 50,6%, dan 3) kualitas website berpengaruh secara signifikan terhadap minat beli dengan kontribusi sebesar 29,7%.
Co-Authors Ahmad Sapta Zuidar Alissa Marchita Putri Dian Santoso Manalu Murhadi Murhadi Ribut Sugiharto Rini Rini Winanti, Diki Danar Tri