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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Industri Pertanian Itepa : Jurnal Ilmu dan Teknologi Pangan MATEMATIKA Sinergi Prosiding Semnastek Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Paediatrica Indonesiana Health Notions Indonesian Food Science and TechnologyJournal ANIMA Indonesian Psychological Journal Indonesian Journal of Industrial Engineering & Management Journal of Applied Agricultural Science and Technology Makara Journal of Science
Endang Warsiki
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Electrical & Electronics Engineering Engineering Health Professions Industrial & Manufacturing Engineering Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences

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Journal : Indonesian Food Science and TechnologyJournal

 1 
Ferrous (Ii) Sulphate (Feso4) Indicator Label As Spoiled Meat Detector Warsiki, Endang; Iskandar, Aldyanza Yusuf Shyna
Indonesian Food Science and Technology Journal Vol. 1 No. 1 (2017): Volume 1 Number 1, December 2017 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (7430.984 KB) | DOI: 10.22437/ifstj.v1i1.5015

Abstract

Smart packaging is the packaging that can monitor and provide the information about quality of the packed product. This study was aimed to produce a label with indicator ferri sulphate (FeSO4) to detect H2S produced by poultry and to study the color change of the label response to H2S exposure. Preliminary study showed that the best label was obtained with the formula of 3 grams chitosan, 70 ml acetic acid 1%, 30 ml aquadest and 2,5 gram FeSO4. It was also known that H2S concentration increased during storage at room temperature, from 0 ppm at the first hour to 18.3 ppm at 120th hour. There were significant differences in the value of L, a, b and °hue at α = 5%. Lightness value decreased from 34.26 to 7.44 in the end of storage. Value of a changed positively to red color, from 17.17 to 32.45 and value of b turned negative from 51.67 to 10.26. Therefore, °hue showed that at 0-24 hours indicator was in yellow-red zone, at 24-96 hours in red zone and at 120 hours in red-purple zone. Further, the study showed that meat stored in room temperature for 24 hours already spoiled. Microorganism was also detected to grow more during storage. The growth in the beginning was 7 × 105 cfu/gram and became 71.5 × 105 cfu/gram. Based on SNI, the limit for microorganisms is 10 × 105 cfu/gram. Ferri sulphate could be used as spoilage detector by changing the indicator color from yellow-red to dark brown.
Identified Of Indicator And Material For Product Shelf Life Recorder Smart Label Warsiki, Endang; Octaviasari, Riris
Indonesian Food Science and Technology Journal Vol. 1 No. 1 (2017): Volume 1 Number 1, December 2017 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1401.538 KB) | DOI: 10.22437/ifstj.v1i1.5016

Abstract

Shelf life is an important factor in determining the quality and safety of food for consumption. Refrigerator becomes an alternative in extending product shelf life. Shelf life is difficult to be identified if the product stored for too long. Smart label of Time Temperature Indicators (TTI) can record the product shelf life based on its storage time. In this research, identification of indicator and material for smart label development based on liquid diffusion in material was conducted. This study used several types of materials (Buffalo paper, HVS 80 gr, photo paper, concord, drawing paper and cardboard duplex), low viscosity indicators (board-marker ink, stamp, tubs, permanent tattoo and non-permanent tattoos) and high viscosity indicators (cooking oil, lubricant A and lubricant B). The initial phase was characterizations such as grammage, density, mass density and viscosity test aimed to determine the properties of indicators and materials. Identification was implemented by measuring the diffusion length of indicator in the material at 24, 48, 72 and 96 h in temperature of 30.15°C and 50°C for cooking oil, while 30.15°C and 5°C for oil A and B. The slope of diffusion length versus time is called by rate constant (k), where as the slope of ln k versus 1/T is called by activation energy (Ea). Best indicator and the material were selected based on their high value of Ea. Result showed that the ink was not be absorbed during storage due to its high volatility and low viscosity, while cooking oil, lubricant A and lubricant B have specific diffusion length during storage. These indicators and mediums were able to detect up to 4 days of shelf life during storage. Based on activation energy, the most suitable indicator for smart label was lubricant A. The best materials for this label development sequentially from low-to-high activation energy were Buffalo paper, duplex cartons, drawing paper, concord, HVS 80 g and photo paper.
Performance Improvement of Fruit Ripeness Smart Label Based On Ammonium Molibdat Color Indicators Iskandar, Ade; Yuliasih, Indah; Warsiki, Endang
Indonesian Food Science and Technology Journal Vol. 3 No. 2 (2020): Volume 3 Number 2, July 2020 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v3i2.10178

Abstract

Research in fruit ripeness indicator is still experiencing especially due to major difficulties of several fruits with no color changes in its skin when it is ripen. From the previous research, there was found that ammonium molybdate [(NH4) 6Mo7O24.4H2O] embedded in the polymer matrix could be used as an indicator label to detect the ripeness of climacteric fruits base on the color change from yellow to blue and then green. However, the performance label still needs to be developed further. The surface of the label was still poor due to air or bubble trapping inside the film. It was found that mixing H2O2 and molydate agent produced air or bubble thus in this research, a pre-treatment of film solution was done to chase away the air by storing and vacuuming the solution in cold temperature and time period of storage. A variety of film drying method was also carried out to find the best temperature of the oven to produce smooth surface of the film. The sensitivity of the label to ethylene gas was improved by adding more agent solution into the film. The best form of smart labels was produced using an oven at 40°C for 18 hours. The label composition was 100 mL distilled water, 3.5 g PVOH, 2 mL glycerol, and a color indicator solution (ammonium molybdate and hydrogen peroxide ratio of 1:10) at 4 mL. The molydate solution had to be stored for 3 days in temperature of 7oC before used. The label sensitivity was improved as low as 100 ppm of pure ethylene gas. Label application in a pack of avocados showed a relationship between label color changes and fruit quality degradation. The value of hue label on days 0 to 6 changed from yellow to greenish yellow, while on the 7th to the 10th day the color of the label was still in the same color as the day of 6th. Decreasing the quality of fruit during storage can be seen from the increase in the percentage of weight loss and hardness of fruit texture.
Co-Authors Allen Kurniawan Anuraga Jayanegara Assiddiqi, Teuku Devan Basoeki, Lestari Chusnul Arif Didik Aryono Elfa Susanti Thamrin Erna Rusliana Muhamad Saleh Evy Damayanthy Fatirnah Haniman Haniman, Fatirnah Hanna Arini Parhusip Hartrisari Hardjomidjojo Hasby, Ahmad Rijani Hendy Margono Hidajat, Boerhan Ika Amalia Kartika Indah Rodianawati Indah Yuliasih Iskandar, Aldyanza Yusuf Shyna Joko Santoso Joni Wahyuhadi, Joni Juniati, Indira Kartika, Hayu Khaswar Syamsu Lala Nurmala Lestari B.S Lestari Basoeki S Machfud Machfud Muhamad Rizal Martua Damanik Muhammad Assagaf Mukono, H J Ninik Purbosari Nisrina, Aufa Nur Wulandari Octaviasari, Riris Rardniyom, Chananpat Retno Asih S Rini Nofrida Setiawati, Yunias Siti Sauli H. Soemamo SUTJIPTO Thamrin, Elfa Susanti Titi Candra Sunarti Yazid Bindar Yuniar, Sasanti