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All Journal Jurnal Teknologi Dan Industri Pangan INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Teknotan: Jurnal Industri Teknologi Pertanian Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Proceeding Seminar LPPM UMP Tahun 2014 agriTECH AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian BERDIKARI : Jurnal Inovasi dan Penerapan Ipteks JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Fruitset Sains : Jurnal Pertanian Agroteknologi Proceedings Series on Physical & Formal Sciences Prosiding Seminar Nasional Mini Riset Mahasiswa Journal of Food and Agricultural Product Jurnal Edukasi Pengabdian Masyarakat: EDUABDIMAS Journal of Food and Agricultural Technology
Chatarina Lilis Suryani
Fakultas Agroindustri, Universitas Mercu Buana Yogyakarta
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Other

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The effect of ZnCl2 concentration as extraction medium and sweet potato starch (Ipomoea batatas L.) addition on the characteristics of extract pandan edible film Suryani, Chatarina Lilis; Haliza, Alief Nur; Wariyah, Chatarina; Sari, Yuli Perwita Sari
JITIPARI Vol 11 No 1 (2026): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v11i1.12114

Abstract

The use of edible film from natural materials in the food industry as food packaging is increasing because it is safer and can reduce exposure to microplastics. Natural materials such as pandan extract and sources of chlorophyll and antioxidants have higher added value as functional foods, but chlorophyll easily degraded. The formation of Zn-chlorophyll complexes can increase chlorophyll stability. In addition, fillers are needed; sweet potato starch can be an alternative filler, but the amount of addition is unknown. This study aims to evaluate the effect of variations in ZnCl2 concentration as an extraction medium and the addition of sweet potato starch to pandan edible film. The stages of making pandan edible film are chlorophyll extraction (ZnCl2 1000, 1250, 1500 ppm), mixing sweet potato starch (3, 4, and 5% w/v), heating, molding, and drying. This study used a Completely Randomized Design (CRD) factorial pattern. The resulting edible film was tested for tensile strength and color and analyzed for chemical water content, chlorophyll content, Zn content, and antioxidant activity. The results showed that the higher the concentration of ZnCl2 and the addition of sweet potato starch, the increased lightness, redness, and water content, but the edible film's chlorophyll content and antioxidant activity decreased. The best edible film made with 1000 ppm ZnCl2 media and the addition of 4% white sweet potato starch with the characteristics of total chlorophyll content of 228.21% db, antioxidant activity of 98.70%, Zn content of 4.33 mg/g, water content of 16.86% wb, lightness 34.92, redness -2.67, yellowness 10.37 and tensile strength 4.99 MPa. Pandanus edible film has the potential to use as biodegradable high fat food packaging.
Evaluasi Penambahan Pasta Pandan (Pandanus Amaryllifolius) dan Lama Pemanggangan terhadap Sifat Fisikokimia dan Sensoris Snack Bar Tepung Tempe Nuriyansyah, Nuriyansyah; Suryani, Chatarina Lilis; Pujimulyani, Dwiyati
Teknotan: Jurnal Industri Teknologi Pertanian Vol 20, No 2 (2026): TEKNOTAN, Agustus 2026
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol20n2.8

Abstract

Snack bar adalah makanan ringan berbentuk batangan yang umumnya terbuat dari kacang-kacangan dan serelia sebagai sumber protein, lemak, dan karbohidrat, serta dapat ditambahkan buah-buahan sebagai sumber serat. Penelitian ini bertujuan mengevaluasi pengaruh penambahan pasta pandan dan lama pemanggangan terhadap sifat fisikokimia dan sensoris snack bar tepung tempe. Penelitian menggunakan rancangan acak lengkap (RAL) faktorial dengan dua faktor yaitu penambahan pasta pandan (0, 2, 4, dan 6%) dan lama pemanggangan (50, 55, dan 60 menit). Analisis dilakukan terhadap sifat fisik (warna, tekstur), kimia (kadar air, kadar abu, protein, lemak, karbohidrat, fenolik total, dan aktivitas antioksidan) produk snack bar, uji sensoris. Data dianalisis dengan Univariate, dilanjutkan Two-Way ANOVA dan uji DMRT (Duncan Multiple Range Test) pada taraf 5%. Hasil penelitian menunjukkan bahwa interaksi kedua faktor berpengaruh signifikan (p<0,05) terhadap tekstur dan kadar fenolik. Penambahan pasta pandan semakin besar dan lama pemanggangan berpengaruh terhadap sifat fisik, kimia, dan sensoris produk. Sampel terpilih hasil uji kesukaan yaitu snack bar penambahan pasta pandan 4% dengan waktu pemanggangan 55 menit menghasilkan kadar air 11,69% (bb), abu 1,19% (bb), protein 24,83% (bb), lemak 11,30% (bb), karbohidrat 50,99% (bb), aktivitas antioksidan 16,15% RSA, dan fenol total 10,47 mg EAG/g (bk).
Co-Authors Afifah, Zahrotul Umah Fifin Agnes Stela Dori Agusta Ardiyan Albert Yakobus Chandra Astuti Setyowati Astuti Setyowati Astuti, Devi Fitri Awangningrat, Prabu Aria Aziz, M Rifqi Bayu Kanetro Chatarina Wariyah Dwi Purwantana Dwiyati Pujimulyani Fitri, Ichlasia Ainul Haliza, Alief Nur Haryadi Haryadi Haryadi Haryadi Hidayat, Yogi Saiful Ichlasia Ainul Fitri Murti, Siti Tamaroh Cahyono Nikmah, Miftahul Nuriyansyah, Nuriyansyah Putri , Dea Elisa Rindaningsih Saputra, Jumadil Sari, Yuli Perwita Sari, Yuli Perwita Sari Siti Tamaroh Siti Tamaroh Sofiani, Nur Aida Supriyadi Supriyadi Tutik Dwi Wahyuningsih Umar Santoso Umul Aiman Usman Usman Wijaya, Nawangsari Rahma Wisnu Adi Yulianto Zulaikhah, Silmiy