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All Journal International Journal of Advances in Applied Sciences Jurnal Teknologi Dan Industri Pangan Animal Agricultural Journal Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Teknologi Pangan dan Gizi Jurnal Pangan dan Agroindustri Majalah Kulit, Karet, dan Plastik agriTECH Jurnal Sains dan Teknologi Pangan Jurnal Aplikasi Teknologi Pangan Jurnal Agrotek UMMat Indonesian Journal of Agricultural Research Jurnal Aplikasi Teknologi Pangan Journal of Applied Food Technology Jurnal Agro Dedikasi Masyarakat (JADM) Jurnal Teknologi Pangan
Antonius Hintono
Food Technology, Faculty Of Animal And Agricultural Sciences, Diponegoro University, Semarang
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Physics Social Sciences Veterinary Other

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Journal : agriTECH

 1 
Water-in-Oil-in-Water (W/O/W) Double Emulsion Morphology and Its Degradation on Instant Noodle Seasoning Irene Raras Nawangsasi; Yoyok Budi Pramono; Antonius Hintono; Vita Paramita
agriTECH Vol 38, No 2 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (629.749 KB) | DOI: 10.22146/agritech.27550

Abstract

This experiment aims to the observed morphology, reduction of fineness and distribution particle deterioration of W/O/W double emulsion in instant noodle seasonings which is kept in 3 weeks with different storage temperature and NaCl level treatments. Emulsion structure has an important role to hamper salt release rate from internal to external phase. Structure breakdown shows system inability to maintain continuous salty taste perception during consumption because of the increasing salt release rate in storage period of instant noodle seasoning. Samples are treated with 3 variations of storage temperatures which are low (4 °C), room (25 °C), high temperature (40 °C) and 6 variations of NaCl level which are 0; 0,2; 0,4; 0,6; 0,8; 1%. Samples are categorized into 2 groups, double emulsions, and instant noodle seasonings. The double emulsion is made by 2 phases emulsification to get primary W/O emulsion and final W/O/W emulsion. This experiment showed that low and high-temperature storage affected emulsion and seasoning particle morphology, fineness and distribution throughout several instability phenomena.
Karakteristik Edible Film Aloe vera dengan Emulsi Extra Virgin Olive Oil dan Kitosan Yoga Pratama; Miranda Miranda; Antonius Hintono
agriTECH Vol 38, No 4 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (265.857 KB) | DOI: 10.22146/agritech.34499

Abstract

Edible film is a potential biodegradable packaging in the food industry. This research is aimed to determine the physical, chemical and mechanical properties of Aloe vera with extra virgin olive oil and chitosan emulsion edible film. Complete Randomized Design was used with five treatments and four repetitions. The treatments were composition ratio between Aloe vera gel and extra virgin olive oil (EVOO) - chitosan emulsion that consists of T1 (40:60), T2 (45:55), T3 (50:50), T4 (55:45) and T5 (60:40). The method used in this study included making Aloe vera gel and an emulsion of EVOO 1% (v/v) in chitosan 1% (b/v), homogenizing the materials, casting and drying. The results showed that range of film thickness, solubility, water vapor permeability, antioxidant activity, extension and tensile strength were 0.067-0.073 mm, solubility 48.70-65.73%, 1.39 × 10-5 – 1.77 × 10-5 g mmHg-1 m-1 h-1, 3.31-6.56%, 6.78-14.72% and 0.29-0.68 MPa. The edible film composition showed significant difference (p ≤ 0,05) for thickness, solubility, antioxidant activity, extension and tensile strength film, however, the water vapor permeability was not significantly different (p ≥ 0,05).
Co-Authors Abduh, Setya Budi M Afrizal Muhamad Nur Agustini Suwarastuti Ahmad Ni’matullah Al–Baarri Al-Baarri, Ahmad Ni'matullah Albaari, Ahmad N AlBaarri, Ahmad Nimatullah Aliza, Zahra Nafa Alya Tiyas Rif'anna Amalina Noor Shabrina Aminuyati Anang M Legowo Arbowati, Jora Linca Arie Widya Sukma Arif Budiman Astrid Agustina Nur Amanah Aulia Nabila Azalia Rohmani Surya Sari Bambang Dwiloka Barlian Rizal Bethany, Rahma Vashti Bhakti Etza Setiani Charliany Hetharia Chindy Iswara Sembiring Cynthia Monica Dwi Agustina Wijayanti Dwi Ahmadi Dipowaseso egi aliyul rahmasari Elisabet Selly Andriani Fahmi Arifan Fito Disa Guna Fitri Nur Karimah Galih Ayu Kinteki Galuh Angga Lukito Gavinda Shailla Nidya Putri Gilang Ardiansyah Hafizh Azzam Hilmy Handoko, Nisfa Handoko, Nisfa Rama Kamila Hardiyanti, Felda Pamella Helga Ayu Sarika Heni Rizqiati Hermin Werdiningsih Hutajulu, Florent Lam Angur Irene Raras Nawangsasi Irene Raras Nawangsasi ISTNA MANGISAH Iwan Fajar Pahlawan Kusrahayu Kusrahayu Legowo, Anang Luna Auria Andansari Lutfi Amalia Shaliha Luthfiyah Nur Sulistiyani Maharani, Arnetta D Megawangi Megawangi Melinda Erdya Krismaputri Mesias, Inish Chris P. Miranda Miranda Muhammad Johan Adhibuana Nabila, Aulia Zalfa Nani Fitriyani Neisya Rizki Adefatma Nida Faradillah Nietha Yuliana Niken Werdhosari Nisa Afifah Hajrah Novita Wibowo Nurwantoro . Oktavia R Puspitarini Pramono, Yoyok Primastuti, Priska Tiara Putra, Rivan Triardhana Putri Setyoningsih Putri, Sayyidah Ghaisani Rafaella Chandraseta Megananda Raras Setyaningsih Risa Fazriyati Siregar Risa Fazriyati Siregar Sabrina Sabiella Husna Salma Salsabila Setya Budi Muhammad Abduh, Setya Budi Muhammad Shafira, Adrina Eka Siti Susanti Siti Susanti, Siti Sri Mulyani Sri Mulyani Sri Mulyani Sutaryo Sutaryo Tambunan, Lia Oktavia taufiqi bagas ramadhani Tisqa Rizky Quna Uswatun Khasanah Valentinus Priyo Bintoro Vita Paramita Widya Dwi Pangesti Winda Chelsy Tarihoran Yesica Rani Ginting Yoga Pratama Yoga Pratama Yos Johan Utama Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Zaki Mala Nugraheni, Zaki Mala Zuniati, Neti