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All Journal BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan Jurnal Penelitian Pertanian Terapan Jurnal Sains dan Teknologi Pasundan Food Technology Journal (PFTJ) Indonesian Community Journal AGRIEKSTENSIA Open Global Scietific Journal
nurminabari, ina siti
Program Studi Teknologi Pangan, Fakultas Teknik, Universitas Pasundan
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Physics Public Health Social Sciences Veterinary Other

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Effect of Heat Moisture Treatment (HMT) Duration and Lactic Acid Concentration on the Characteristics of Purple Sweet Potato Flour (Ipomoea batatas L. Poiret) Nurminabari, Ina Siti; Gozali, Thomas; Ikrawan, Yusep; Hariadi, Hari; Eriningtyas, Fanisa
Open Global Scientific Journal Vol. 3 No. 1 (2024): Open Global Scientific Journal
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70110/ogsj.v3i1.25

Abstract

This study aims to determine the effect of heat moisture treatment (HMT) duration and lactic acid concentration on the characteristics of purple sweet potato flour (Ipomoea batatas L. Poiret). The method consisted of two stages, namely preliminary stage to produce control (unmodified) flour and main stage to produce modified flour. The method used was a randomized group design with a factorial pattern of 3 x 3 and 3 replications. The variables used were HMT duration (3, 5, and 7 hours) and lactic acid concentration (200, 400, and 600 ppm). The parameters observed in the main stage were water content, anthocyanin level, swelling power, color, solubility, and flour gelatinization profile or Rapid Visco Analysis (RVA). The results show that HMT duration affected the water content and solubility of the modified purple sweet potato flour. HMT duration of 7 hours and lactic acid concentration of 600 ppm resulted in flour anthocyanin level of 24.046 mg/kg. The gelatinization profile shows that the modified purple sweet potato flour experienced the initial temperature of gelatinization (pasting temperature) at 92.30ºC, peak viscosity at 1,343 cP, hot paste viscosity (hold viscosity) at 362 cP, cold paste viscosity (final viscosity) at 931 cP, breakdown (viscosity stability during heating) at 381 cP, and seatback (changes in viscosity during cooling) at -31 CP.
Optimization Of Salted Duck Egg Formulation With Maltodextrine In Producing Powdered Salt Duck Eggs Using The Foam-Mat Drying Method Nurminabari, Ina Siti; Gozali, Thomas; Risdianto, Dian; Rakhmadianti, Safira; Hariadi, Hari; Rezaldi, Firman
Biotik Vol 13 No 2 (2025): JURNAL BIOTIK
Publisher : Universitas Islam Negeri Ar-Raniry

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/biotik.v13i2.29043

Abstract

This study aims to produce an optimal formulation for making powdered salted duck eggs with foam-mat drying using Design Expert 13 Mixture D-Optimal method based on chemical and organoleptic properties. The use of salted duck eggs as instant seasoning is a form of product innovation to increase protein consumption in Indonesia. The research is to determine the optimal formulation of powdered salted duck eggs using the Design Expert 13 program using the Mixture D-Optimal method by analyzing protein content, moisture content, and organoleptics including color attributes, aroma attributes, taste attributes, and texture attributes (handfeel).The results of the study based on the prediction of the Design Expert 13 program showed that the optimization of the formula with a protein content of 18.04%, moisture content of 1.56%, and organoleptic values including color attributes of 4.99, aroma attributes of 4.67, taste attributes of 4.67, and texture attributes (handfeel) of 4.71. Then the accuracy value (desirability) was obtained, namely 0.761. Then, the verification results showed the protein content was 18,23%, mositure content was 3,04%, and organoleptics value include color 5,00; aroma 4,80; taste 4,67; and texture (handfeel) 4,93. The results of follow-up tests, there are fat content 30,91%; ash content 3,10%; carbohydarate content by difference method of 44,72%; and sodium (salt) content of 3,29%.
POTENSI EKSTRAK BIJI ALPUKAT SEBAGAI KOMPONEN AKTIF PENGAWET DALAM EDIBLE FILM BERBASIS PATI UBI KAYU Inayah, Istiyati; Nurminabari, Ina Siti; Ira Endah Rohima; Zahrah
Pasundan Food Technology Journal (PFTJ) Vol 12 No 3 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v12i3.36221

Abstract

Edible films derived from natural materials have emerged as sustainable alternatives to conventional food packaging; however, their limited functional properties necessitate the incorporation of bioactive compounds. Avocado seed extract is a potential source of natural antibacterial agents, yet its application in edible film matrices remains underexplored. This study aimed to develop cassava starch–based edible films enriched with avocado seed extract and to evaluate their physicochemical characteristics and antibacterial properties. The ethanol extract of avocado seeds was characterized using GC–MS, analyzed for total polyphenol content, and assessed for antibacterial activity. Edible films were prepared from cassava starch, glycerol, and avocado seed extract at various concentrations (0–10% w/w). The films were evaluated for moisture content, water vapor transmission rate, solubility, water absorption, texture profile, and antibacterial activity. The results showed that the extract contained four dominant compounds—n-hexadecanoic acid, 2-(2-hydroxycyclooctyl)-furan, 5,10-pentadecadien-1-ol (Z,Z), and 1H-1,2,3-triazole-4-carboxaldehyde—with a total polyphenol content of 29.82%. At 10% extract concentration, the inhibition zone against Escherichia coli reached 15.44 mm. Incorporation of the extract significantly affected the films’ moisture content, solubility, water absorption, and antibacterial activity, but had no significant effect on water vapor transmission. The 5% extract formulation provided the best balance of mechanical strength, barrier properties, and antibacterial effectiveness. Overall, the addition of avocado seed extract demonstrates strong potential as a natural active packaging component to enhance food safety and extend shelf life.
Co-Authors AA Sudharmawan, AA Dian Risdianto, Dian Eriningtyas, Fanisa Gozali, Thomas Hari Hariadi, Hari Ikrawan, Yusep Irfan Hadiyan Istiyati Inayah Istiyati Inayah Marthia, Nabila Muammar Mochtar Nabila Marthia Nadyne Kusumah Neneng Suliasih Neneng Suliasih Nurhawa, Shalli Rakhmadianti, Safira Rini Triani Rohima, Ira Endah S, Ashifa Zahra Sumartini Sumartini Triani, Rini Yusman Taufik, Yusman Zahrah