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All Journal Indonesian Green Technology Journal Jurnal Teknologi Pertanian JEPA (Jurnal Ekonomi Pertanian dan Agribisnis)
Widya Dwi Rukmi Putri
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Agriculture, Biological Sciences & Forestry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Engineering Environmental Science Social Sciences Other

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Antibacterial Biodegradable Films from Papaya Peel Flour Enhanced with Morinda citrifolia Extract for Sustainable Packaging M, Ahmad Gibran; Widya Dwi Rukmi Putri; Rikza Bilqis Zakia; Zeeges Mollic; Kristiadi, Andreas; Shofiatun Nisa’ Tsabitah
Indonesian Green Technology Journal Vol. 14 No. 1 (2025)
Publisher : Sekolah Pascasarjana, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.igtj.2025.014.01.05

Abstract

Biodegradable film is a type of plastic that can be degraded easily by environmental microorganisms because it is made from natural polymer materials. In this study, experiments were conducted using papaya peel and noni fruit extract. Papaya fruit is utilized because the high production of papaya fruit leads to high papaya peel waste, which is currently not optimally utilized. Meanwhile, noni fruit is utilized as an antibacterial agent for biodegradable film because it contains anthraquinone, alkaloid, flavonoid, acubin, and alizarin. biodegradable film is expected to be an alternative packaging that can protect food ingredients from bacteria and become environmentally friendly packaging. The purpose of this study is to determine the effectiveness of noni fruit extract on antibacterial activity in biodegradable films and to find the right formulation for making biodegradable films from papaya skin added with noni fruit extract. The tests conducted in this study were mechanical test, solubility test, thickness, and water content, visual quality test, antibacterial activity test, and biodegradation test. biodegradable film showed varying tensile strength and elongation test results. The addition of noni extract was also effective in inhibiting bacterial growth. In addition, the samples showed significant absorbency and weight loss in the biodegradation test, signaling the potential to degrade.
ANALISIS KELAYAKAN TEKNIS DAN FINANSIAL PRODUKSI JAGUNG BOSE INSTAN SEBAGAI INOVASI PANGAN LOKAL DI KABUPATEN TIMOR TENGAH SELATAN, NUSA TENGGARA TIMUR Atikah, Husna; Susinggih Wijana; Widya Dwi Rukmi Putri; Nur Hidayat; Panji Deoranto
Jurnal Ekonomi Pertanian dan Agribisnis Vol. 9 No. 4 (2025)
Publisher : Department of Agricultural Social Economics, Faculty of Agriculture, Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/

Abstract

The rise of modern lifestyles has encouraged the development of various ready-to-eat products that are practical and value-added. Bose corn is a traditional food from East Nusa Tenggara (NTT) that has excellent potential to be instantized to overcome the constraints of long processing time. This study aims to analyze the technical and financial feasibility of instant Bose corn production as a local food innovation effort. The study was conducted in South Central Timor District using a case study approach with primary data through interviews and observations, and secondary data from related literature. The technical analysis showed that local raw materials are available with the potential for optimization through partnerships with farmers. The financial analysis showed a Net Present Value (NPV) of Rp 95,219,988 (>0), an Internal Rate of Return (IRR) of 13.94% (>12%), and a Payback Period of about 5 months, making it feasible to implement. In conclusion, the idea of instant Bose corn production is worth developing as an economically valuable and potential local food product innovation.
KARAKTERISTIK KIMIA, FISIK DAN FUNGSIONAL TEPUNG PISANG TONGKA LANGIT (Musa troglodytarum L.) Agustina Souripet; Widya Dwi Rukmi Putri; Harijono; Tri Dewanti Widyaningsih
Jurnal Teknologi Pertanian Vol. 26 No. 3 (2025)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2025.026.03.6

Abstract

Salah satu komoditas pisang lokal yang menjadi ciri khas dari daerah Maluku adalah pisang tongka langit atau Musa troglodytarum L. Keunikan pisang tongka langit adalah memiliki tandan buah yang mengarah ke atas dan warna daging buah yang kuning sampai orange dengan kandungan beta karoten yang tinggi. Dalam upaya untuk memperpanjang umur simpan dan mempermudah penggunaannya maka buah pisang tongka langit dapat diolah menjadi tepung dengan menggunakan buah yang telah diperam sebagai bahan baku. Penelitian ini bertujuan untuk mengetahui karakteristik kimia, fisik dan fungsional dari tepung pisang tongka langit. Metode penelitian deskriptif dan ditampilkan dalam nilai rataan. Tepung pisang yang dihasilkan memiliki kadar air sebesar 7,30%, kadar pati sebesar 71,12%, kadar karotenoid kasar sebesar 0,44% dan nilai pH 5,4. Tepung pisang tongka langit yang dihasilkan memiliki nilai L* sebesar 81,25;  a* sebesar 8,10  dan nilai b* sebesar 23,19, densitas Kamba tepung sebesar 0,58 g/mL, water holding capacity sebesar 2,29 g/g, oil holding capacity sebesar 1,23 g/g dan higroskopisitas sebesar 8,18%. Kandungan beta karoten tepung pisang tongka langit yang dihasilkan adalah sebesar 0,28 ppm. Kecernaan pati antara lain untuk pati tercerna cepat sebesar 7,85%, tercerna lambat sebesar 4,23%, total pati tercerna sebesar 18,82% dan kandungan pati resisten sebesar 81,18%. Tepung yang diperoleh memiliki karakteristik fungsional berupa kandungan pati resisten tinggi yang sesuai untuk produk dengan nilai Indeks Glisemik rendah dan produk gluten free yang tidak membutuhkan tepung dengan fungsi emulsifier seperti kue kering, biskuit dan roti kering.
Co-Authors Agustina Souripet Andhita Galih Pratiwi Atikah, Husna Harijono Kristiadi, Andreas M, Ahmad Gibran Nur Hidayat Panji Deoranto Rikza Bilqis Zakia Shofiatun Nisa’ Tsabitah Susinggih Wijana Tri Dewanti Widyaningsih Zeeges Mollic