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All Journal Jurnal Teknologi & Industri Hasil Pertanian Sewagati: Jurnal Pengabdian Masyarakat Indonesia Jurnal Manajemen Riset Inovasi Manfaat: Jurnal Pengabdian Pada Masyarakat Indonesia Jurnal Agroindustri Berkelanjutan
Murhadi Murhadi
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Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Education Engineering Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Social Sciences Other

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Journal : Jurnal Teknologi

 1 
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.
PENGARUH KOPIGMENTASI TERHADAP STABILITAS WARNA ANTOSIANIN EKSTRAK KULIT TERUNG BELANDA (Cyphomandra betacea Sendtn) [Copigmentation Effect on Color Stability of Anthocyanin from Epicarp Extract of Terung Belanda (Cyphomandra betacea Sendtn)] Herlina Wahyuni; Tirza Hanum; Murhadi Murhadi
Jurnal Teknologi & Industri Hasil Pertanian Vol 22, No 1 (2017): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (165.228 KB) | DOI: 10.23960/jtihp.v22i1.40-51

Abstract

Copigmentation has been suggested as a main color stabilizing mechanism of the anthocyanin. The objectives of this research were to determine type and molar ratio of copigment (catechol or tannin) to anthocyanin which most stabilize the color of anthocyanin from epicarp extract of Terung Belanda (Cyphomandra betacea Sendtn) during 40 days storage.  Stability of anthocyanin was evaluated from changes of anthocyanin concentration and color retention during storage period and kinetic parameters. The initial anthocyanin content from epicarp extract of Terung Belanda (Cyphomandra betacea Sendtn) was 0,31 mMol/L (0,20 mg/100g).  Copigmentation with catecholwas less effectiveto stabilizethe color of anthocyanin, indicated by the concentrationof anthocyaninsat molar ratio 0:1, 50:1 and 100:1 which was not significantly different. Meanwhile, the color retentionat pH 3,5 and kinetic reaction of antocianin at 65oC with molar ratio 50:1  stabilized the anthocyanin extract of epicrap Terung Belanda (Cyphomandra betacea Sendtn) (color retention 44,35%, k 0,141 and t½ 4,91 hours).  Copigmentation with tannin at molar ratio 100:1 was more effectiveto stabilize the color of anthocyanin indicated by decreasing of concentration of anthocyanins and color retention at pH3,5 after 40 days storage which were 0,10 mMol/L (69,70%) and 63,56%.  Kinetics parameter at 65oC(k) 0,063 and t½ 11,00 hours.Keywords: anthocyanin, catechol, copigmentation, Cyphomandra betacea Sendtn, tannin.
Co-Authors Ahmad Sapta Zuidar Al Khasanah Andar Batubara Avira Agamila BASUKI BASUKI Budi Setiawan Danang Ariwibowo DEWI SARTIKA Dian Santoso Manalu Dwi Jatmoko Erdi Suroso Hendro Soejadi Herlina Wahyuni Joko Purwanto Lani Yuniarti Maria Erna Kustyawati Melinia Ramadhani Putri Mochamad Thariq Yafi Soejadi Novita Mulyani Nurhidayati Nurhidayati Salma Ghina Sri Hidayati Sri Hidayati Suharyono, Suharyono Susilawati Susilawati Tanto Pratondo Utomo Tirza Hanum Winanti, Diki Danar Tri Zulferiyenni, Zulferiyenni