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Journal : Journal La Lifesci

The Effect of Coating as Antifungi of Harumanis Mango's Post Harvest Losses Winda Amilia; Andrew Setiawan Rusdianto; Arma Dwi Novemi
Journal La Lifesci Vol. 1 No. 2 (2020): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v1i2.97

Abstract

The amount of mango production in Indonesia is quite high, but the quality of postharvest mangoes is still quite low. The quality of the fruit will decline due to contamination; one of the contaminants is fungi. The way to reduce the damage of postharvest products is by coating applications. The purpose of this study was to study the physical, chemical and antifungal activities of harumanis mangoes’s quality which had been given coating during storage that could cause postharvest losses of harumanis mangoes. There are 3 treatments, each of them are respectively the provision of corn based coating 6% tobacco extract, 8% tobacco extract and 10% tobacco extract. The physical and chemical properties of the antifungal coating of tobacco extract made from corn coating for post-harvest damage on harumanis mangoes were obtained by weight loss, texture, colour, respiration rate, vitamin C and total dissolved solid. Preventing coating can prevent damage after harvest and protect the harumanis mango; therefore the quality of the mangoes can be maintained. The best results from the priority with the largest diameter inhibition zone were given corn starch 10% tobacco extract. Then the higher the concentration of extract used, the greater the diameter of the inhibition zone obtained. Based on all the tests performed (physical, chemical, and antifungal) the best treatment from the treatment was obtained that consisted of mangoes with antifungal layers of corn starch 10% tobacco extract. Because the P3 obtained the best results in maintaining physical, chemical content and fungi for 15 days.
Edible Coatings to Reduce Postharvest Loss of Harumanis Mango (Mangifera indica L.) Winda Amilia; Andrew Setiawan Rusdianto; Sayidati Zulaikhah
Journal La Lifesci Vol. 1 No. 3 (2020): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v1i3.105

Abstract

Harumanis is type of mango in Indonesia that meets the needs of export or local markets. Harumanis mango have not been able to fully boost the rate of export of this Indonesian fresh fruit due to poor postharvest technology. This condition has an adverse impact as it increases postharvest loss. Thus, in these conditions there must be postharvet handling of harumanis mango, one of which is edible coating made from chitosan with the addition of starch. The difference in the value of amylose and amylopectin from starch resulted in differen results. The aim of this research was to determine the effect of addition of starch types in chitosan edible coating on the postharvest loss of harumanis mango based onthe physico-chemical tests. The experiment used completely randomized design with two factor. The parameters observed were physical test including weight loss, texture, and color. Chemical test including respiration rate, vitamin C, and total soluble solids. The result showed that the addition of starch on chitosan edible coating significantly affected postharvest loss to the results of physical and chemical tests. The best treatment was the addition of starh to edible coating with chitosan because it can provide physical and chemical defense during storage at room temperature.
Characteristics of Tobacco Stem Particleboard in Printing Load Variations and Storage Time Winda Amilia; Andrew Setiawan Rusdianto; Whina Sofiana
Journal La Lifesci Vol. 1 No. 3 (2020): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v1i3.115

Abstract

Tobacco is an important commodity in the economy in Indonesia. Tobacco stems are worthless waste. Tobacco stems contain 56.10% cellulose, making it high potential as a particle board raw material. The process of making particleboard that affects quality is the pressing process during printing. Greater pressure printing presses make bonds between particles stronger. Strong bonding between particles is intended so that the board does not change during storage. The purpose of this study is to determine the characteristics of particleboard in various variations of printing pressure load and storage time and to find out the best treatment as a recommendation in the manufacture of tobacco stem particleboard. The research method was factorial CRD with a combination of treatments between 2 factors namely printing load (4 kg and 8 kg) and storage time (0, 12, and 24 days). The results showed 1.13 - 1.25 g.cm-3 for the density value, water content 4.97 - 12.57%, and water absorption 240.03 - 208.00%. MOE and MOR values ​​were 16000.13 - 36222.77 kgf. cm-2 and 824.47 - 1697.83 kgf.cm-2. The recommended treatment load is 8 kg printing pressure with 12 days of storage time.
The Effect of Time Storage and Room Temperature of Physicochemical Characteristics of Frozen Edamame (Glycine Max (L) Andi Eko Wiyono; Andrew Setiawan Rusdianto; Rosi Pratiwi
Journal La Lifesci Vol. 1 No. 6 (2020): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v1i6.254

Abstract

Edamame is an agricultural product famous as vegetable soybeans. One of the edamame processed products is frozen edamame. Frozen edamame is a unique product frozen of souvenirs from Jember. This product is vulnerable to quality degradation due to the environment and consumer treatment. Consumers buy and carry products for souvenirs in a long journey and consumers are less precise in handling storage again when out of frozen storage. This study aims to improve the influence of storage room temperature with different time on the physical and chemical quality of original frozen edamame seeds and the influence of long storage with different time on the original organoleptic characteristics of frozen edamame. The results of tests conducted on the original edamame product during storage at room temperature affected the test results on color, texture, pH, total acid, moisture content and antioxidant activity, but had not effect on the total dissolved solids. The longer of storage at room temperature, the value of texture, color, total acid increases while the total dissolved solids, pH, moisture content and antioxidant activity decrease. The panelists organoleptic test assessment of the product during room temperature storage, panelists preferred P0 (0 hours) because the product was in fresh condition and of good quality compared to other treatments. During product storage at room temperature with different treatment times, the quality of the product has decreased in terms of color, texture, aroma, and taste.
The Manufacture of Lele Dumbo (Clarias Gariepinus) Feed by Utilizing Industrial Waste of Fish, Cassava and Paddy Winda Amilia; Andrew Setiawan Rusdianto; Intan Rohmatul Maulidiah; Tommy Eka Chandra Firmansyah
Journal La Lifesci Vol. 1 No. 6 (2020): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v1i6.285

Abstract

A feed is one of the components that supports a cultivation business activity, fish feed must have good nutrition, especially a source of protein. Sources of protein for fish feed ingredients are generally imported, such as peanut meal and fish meal. Utilization of fishery and industrial waste as fish clothing is an effort to overcome the relatively high cost of feed. This study aims to determine the effect of adding formulations on the chemical properties of industrial waste-based catfish feed. The results showed that the more fish meal formulations that were added could increase the protein content in a range of 22.90% -39.90%, fat 5% -7.70%, and ash 5.79% -11.36%. The carbohydrate content decreased with a value range of 33.87% -57.08% and water 7.14% -12%. Fish feed formulations that are close to the SNI for catfish feed are found in treatment P1 with 39.90% protein content test results; water 7,18%; fat 7,7%; Ash 11.36% and carbohydrates 33.87%.
Physical Mechanical Properties of Biodegradable Plastics from Cassava Starch with Variation of Bagasse and Glycerol. Triana Lindriati; Andrew Setiawan Rusdianto; Bustani Pakartiko; Firda Ainia Adha
Journal La Lifesci Vol. 2 No. 1 (2021): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v2i1.287

Abstract

Environmental problems are related to plastic waste that difficult to degrade naturally. Polysaccharides in the form of gelatinized cassava starch and bagasse containing 52.70% cellulose can replace commercial plastic polymers. This research was aimed to determine the effect of variations in bagasse and glycerol on physical, mechanical and biodegradation tests. The study used 2 factors CRD consisting of the addition of bagasse and glycerol. The results showed that the addition of bagasse and glycerol reducing the brightness with a value range of 44.82-76.15 and increased absorption between 2.61-10.64%. The thickness occurred between 0.79-1.11mm. The tensile strength values are 8.30-14.33 MPa, inversely proportional to the elongation value between 11.85-94.22%, but directly proportional to the modulus young value between 0.09-1.24 MPa. The highest biodegradation values were 0% bagasse and 40% glycerol. The three best treatments were found in the combination treatment of bagasse and glycerol 0% 20%, 0% 30%, and 0% 40%.
Design and Construction of Broccoli (Brassica Oleracea, L.) Storage Box Using Thermoelectric Technology Bertung Suryadharma; Andrew Setiawan Rusdianto; Zahra Zuhriasa
Journal La Lifesci Vol. 2 No. 4 (2021): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v2i4.413

Abstract

Fresh vegetables determine the selling price of the product, so traders must be careful in storing vegetables to keep them staying fresh. Therefore, we need a vegetable storage device that can maintain the specified temperature, can lower the temperature, and is effective. The solution used is to design a vegetable storage device using thermoelectric technology that can maintain temperature. This research was conducted in May-June 2021 and was carried out at the Laboratory of Agroindustrial Technology and Management, Faculty of Agricultural Technology, University of Jember. The tools used for research are Laptop and Arduino IDE. Materials used in this research are Breadboard, Arduino Uno, Peltier TEC1-12706, DS18B20 Sensor, Jumper Cable, Heatsink, Fan, 1 channel Relay, Power supply, LCD, and Styrofoam Box. The tool that had been tested for performance was then tested by operating the cooler box. Testing the tool aimed to determine the ability of the cooler to reach the desired temperature. Based on the functionality validation test, it was found that X=1 which means the cooler in the broccoli vegetable storage box is declared to be functioning properly. The DS1820B sensor used in this study got a % error value of 1.19% which means the temperature sensor can work well. The cooler box has the fastest ability to reach a temperature of 15oC in 10 minutes 09 seconds with a power of 12 W. The cost required for a cooler for 1 (one) day is cheaper than a showcase, which only costs Rp. 2,336.
Characteristics of Instant Chocolate Drink with the Addition of Natural Sweeteners Sugar Stevia Leaf Extract (Stevia Rebaudiana Botani) Andi Eko Wiyono; Andrew Setiawan Rusdianto; Hendy Firmanto; Ekky Audina Rusita; Nita Kuswardhani; Miftahul Choiron; Hifdzil Adila
Journal La Lifesci Vol. 3 No. 3 (2022): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v3i3.690

Abstract

Instant chocolate drink is a type of processed chocolate product that has many devotees, the use of sucrose as a sweetener for flavour in the process of making instant chocolate drinks can have side effects on health, namely it can cause heart attacks, allergies, diarrhoea, increase the risk of bladder cancer, hypertension and migraines. Stevia leaves contain glycosides which have a sweetness level of 250 higher than sucrose. The purpose of this study was to determine the effect of stevia sugar as a natural sweetener in the manufacture of instant chocolate drinks. The method used is a laboratory study using a single factor at 3 levels of treatment, namely the concentration of instant chocolate and stevia sugar used as much as 11g and 7g; 9g and 9g; as well as 7g and 11g. Data analysis used two methods, namely the Chi-square method for organoleptic data and the One Way ANOVA method with a 95% confidence level followed by Duncan's New Multiple Test (DMRT). The results of this study are samples with concentrations of cocoa powder and stevia sugar as much as 11g and 7g are the best treatment by having a colour parameter value of 4.13 (like), taste parameter of 3.80 (somewhat like), aroma parameter of 4.13 (like), the viscosity parameter is 4.33 (like), the water content parameter is 4.14%, the solubility parameter is 90.15%, the pH parameter is 6.4 and the total dissolved solids parameter is 9.03.
Sensory Characteristics and Antimicrobial Activities of Soft Candy with Essential Basil (Ocimum Sanctum L.) Against Candida Albicans and Streptococcus Mutans Maria Belgis; Giyarto; Malvira Mega Febriyanti; Ahmad Nafi; Dyah Ayu Savitri; Andrew Setiawan Rusdianto
Journal La Lifesci Vol. 3 No. 3 (2022): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v3i3.701

Abstract

Soft candy is a type of confectionery product that has a chewy texture. Chewing candy can stimulate the activity of salivary secretion, thus it supports the release of active compounds in the mouth. Essential oil contains of active compounds that are able to control bacteria growth that may cause bad breath. The purpose of this study was to observe the antimicrobial activity of soft candy with the addition of basil essential oil (0.2%, 0.4%, 0.6%, and 0.8%) against Streptococcus mutans and Candida albicans and to determine the most acceptable candy by consumers. Parameters of the research observations included antimicrobial activity with solid diffusion and dilution methods, descriptive sensory test with RATA test and acceptability test (aroma, taste, mouthfeel, aftertaste, and overall), and effectiveness test. The results showed that the addition of 0.4% basil essential oil in soft candy performed the highest effectiveness value (0.71). The effectiveness value was obtained from the results of the inhibition zone (disc) test, and the results of the acceptability test. Therefore, from the research, it can be concluded that soft candy with basil essential oil has a great potential to be utilized as antimicrobial agent to overcome mouth problems.
Co-Authors -, Giyarto Abdul Ghani Adam Maulidani Ade Liya Pratiwi Adelia Nanda Pramudya Adi Purwono Adila, Hifdzil Adindra, Plasida Geustin Afifah, Karimah Nur Ahmad Nafi Ahmad Nafi Ahmad Yusuf Akhmad Taufikqul Hakim Akien Elsa Indrayati Aldini, Achmad Shorfi Alfarizqi, Muhammad Alleyda, Nadia Azro Amaliya, Risky Andi Eko Wiyono, Andi Eko Andriani, Windy Nur Anfaq Syahriyal Fadhil Anindya Dyah Untari Anisa Aprilia Anisa Aprilia Arma Dwi Novemi Arrosyidiyah, Nur Lailatul Babarrohmah Asshodiq, Muhammad Zain Atika Yulianti A’la, Dimas Waliyul Bagus Nayoko Baladraf, Thabed Tholib Bambang Herry Purnomo Barokatul Fajriah julhar Beau Reyhan Sinatria Bertung Suryadarma Bertung Suryadharma, Bertung Bima Galang Rambu Anarki Brico Tsanganasy R Bustani Pakartiko Cessie, Audina Ferentia Cica Puteri Edinda Ramadhani Clara Septaria Melinda Dadin Gilang Pranata Dani Prasetyo Deiby Ratnasari Deliyana, Annysa Deni Septian Ardana Desita Wirda Ramadhan Dessy eka Kuliahsari Dewanti Eka Diah Permatasari Dewi Ameliana Dhifa Ferzia Dika Andi Pradana Dila Rasna Putri Dinda Lorenza E.D Doni Adi Nugroho Dwi Shinta Meilindasari Dyah Ayu Roro Kiswari Dyah Ayu Savitri Eka Frida Hardiyanti Eka Ruriani Ekky Audina Rusita Elida Novita Elvira Eka Berliana Dewi Erich Naufal Rashif Essa Tri Handayani Esty Danti Kandina Puteri Fadillah, Navis Fatwa Fanny Yuwafi Ifadha Faradhiba, Tania Amira Fathin, Hafizhah Rana Fatma Dewi Felly Halsa Fiana Fikri, Yovi Nur Fillyvio Nizhomia Firda Ainia Adha Firdyan Septyatha Firstandika, Leader Fitri Wulandari Fransna, Adilah Devira Frisky Arista Putri Gita Elena Amasari Giyarto Gozali, Riana Fitria Hadi Sampurna Hafizhah Rana Fathin Handayani, Essa Tri Hapsari, Dea Nawang Hariyono, Gus Angga Hendy Firmanto Herlina Herlina Herlina Herlina Herlina Herlina Herry Purnomo Herry Purnomo, Bambang Hery Widijanto Hidayah, Ridatul Winda Hifdzil Adila Hifdzil Adila Hita, Muhammad Arga I Putu Wira Ida Bagus Suryaningrat Ida Bagus Suryaningrat Ida Sridayanti Iftitah Ariyanti Safitri Ikhlas Darmawan Indraswara, Dheo Angga Intan Rohmatul Maulidiah Intan Wahidah Irmy Arya Tri Nasrin Istiqomah, Nuril Jaizatul Fitriansyah Kevin Kevriando Kusumawardani, Septianing Tyas Laila Adhani Putri Malik Laila Juwita Kusuma Laksmi Indreswari Laksmi Indreswari Lathifa, Anisa Millatul Lazuardi Firdaus Fiantoko Lestari, Dwi Indah Lestari, Ni Putu Indra Lestari, Ning Puji Lia Milata Khasanah Liesia Hanagari Lita Leony Siagian M. Muhaimin Maghfirah Usman Mahardika, Nidya Shara Mahendra, Achmad Alfin Malvira Mega Febriyanti Maria Belgis Mas Anang Fuad Rifa'i Mas Anang Fuad Rifa’i Masahid, Ardiyan Dwi Mayasari, Feby Rianti Mega Desy Safitri Meiji Wanarni Putri Miftahul Choiron Miftahul Choirun Mita Lutfifatima Puspitawati Mochamad Fitra Aditia Mohammad Nor Muhammad Dany Muhammad Fatoni Rizki Muhammad Hamdani Muhammad Irvan Wibowo Muhammad Nazief Muhammad Nurudin Hidayat Muhammad Wildan Mahendra Mukhammad Fauzi Nadie Fatimatuzzahro Nadie Fatimatuzzahro Nidya Shara Mahardika Nina Tauvika Nita Kuswardhani Nizam, Fikri Zahrirul Noer Indah Maulida Putri Noer Novijanto Nur Karimah Rakhmawati Nuriah, Santi Nurin Kamila Nurjannah, Rifdah Nada Nurud Diniyah Obrigon, Di Vero Stanza Oktaviana, Essa Rani Oryzatania Windaru Runteka Oscalani, Queny Paltraw Theopilius Jeremiah Gintings Pangestu, Anisa Dwi Pascal Trisnaldi Permatasari, Salsa Sapta Pradana, Hendra Andiananta Pranata, Dadin Gilang Pratama, Herditya Rifqi Purborini, Ajeng Gendis Purnamasari, Devi Ashila Puspitania, Dewi Arum Putri Buana Mulia Dewi Putri Dwi Apriliani Putri, Chantika Ragil Ismi Hartanti Rahmatullah, Alfito Aji Rendra Chriestedy Prasetya Rendra Chriestedy Prasetya Richard Eko Satriyo Risa Septiani Rita Alfiyatun Rizki Amalia Rahmadani Rokhani Rokhani Rokhani Rokhani Rokhani Romadhoni, Nikmatun Nisa Rosi Pratiwi Rosy Alihsany Rozin Hilmi Annhabhan Sampurna, Hadi Saputra, Giovanni Adi Saputra, Rifki Sayidati Zulaikhah Shanya Widyan Firdaus Siswoyo Soekarno Sofiatul Hasanah Soni Sisbudi Harsono, Soni Sisbudi Sri Wahyuni Suwasono, Sony Thabed Tholib Baladraf Tommy Eka Chandra Firmansyah Tommy Eka Chandra Firmansyah Triana Lindriati Triana Oktaviani Nurhardiningsih Trisya Amanda Ucik Nurul Hidayati Ucik Nurul Hidayati Ula, Dina Hanifatul Ulfah, Fajriyah Vahlevy, Ekha Reza Viktorrisma, Indra Vina Julie Dwi Sinta Wanggani, Sekar Asti Wardhani, Dyah Ayu Kusuma Whina Sofiana Wicaksono, Yudha Anggito Widodo, Jihan Quanthias Wahyu Wiliam Wisnu Winda Amilia Windria, Renata Sita Wisnu, Wiliam Wiyono, Andri Eko Yuli Wibowo Yurika Widya Dewi Zahra Zuhriasa Zhelma Rahmatika