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All Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Food ScienTech Journal JURNAL AGROINDUSTRI HALAL
Muhammad Fajri Romadhan
Universitas Sahid
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Decision Sciences, Operations Research & Management Engineering Immunology & microbiology Industrial & Manufacturing Engineering Social Sciences

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Sintesis Nanopartikel ZnO dan Aplikasinya sebagai Edible Coating Berbasis Pektin untuk Memperpanjang Umur Simpan Buah Belimbing Muhammad Fajri Romadhan; Shanti Pujilestari
JURNAL AGROINDUSTRI HALAL Vol. 5 No. 1 (2019): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (495.431 KB) | DOI: 10.30997/jah.v5i1.1712

Abstract

ABSTRAKNanopartikel ZnO (NP-ZnO) merupakan partikel yang mempunyai aktivitas antimikroba cukup luas yaitu dapat menghambat pertumbuhan bakteri Gram negatif, Gram positif, khamir dan kapang. Nanopartikel ZnO dapat digunakan sebagai bahan tambahan untuk memperbaiki sifat mekanik dan fungsional dari edible coating yang berbasis pektin. Tujuan dari penelitian ini adalah untuk melihat pengaruh edible coating pektin+NP-ZnO terhadap masa simpan buah belimbing. Nanopartikel disintesis dengan metode presipitasi menggunakan tiga suhu pemanasan yang berbeda yaitu 60, 80 dan 100°C selama 2 jam dan ditanur pada suhu 500°C selama 5 jam. Nanopartikel yang terbentuk dikarakterisasi menggunakan Fourier Transform Infra Red (FTIR), Particle Size  Analyzer (PSA) dan Scanning Electron Microscopy (SEM). Hasil analisis FTIR menunjukkan bahwa nanopartikel ZnO telah terbentuk dengan adanya puncak pada panjang gelombang 474 cm-1. Suhu sintesis nanopartikel ZnO terbaik adalah 800C dengan ukuran partikel rata-rata 43.1 nm. Hasil analisis SEM memperlihatkan bahwa nanopartikel yang terbentuk mempunyai morfologi bulat. Hasil uji antimikroba dengan metode Total Plate Count (TPC) memperlihatkan nanopartikel ZnO dapat menghambat pertumbuhan bakteri Bacillus cereus, Escherichia Coli dan kapang Penicillium Sp. Aplikasi edible coating pektin+ Nanopartikel ZnO 1% pada buah belimbing memperlihatkan penurunan susut bobot,  menjaga warna buah lebih stabil dan mencegah kerusakan buah yang ditimbulkan kapang selama delapan hari penyimpanan. Kata kunci: nanopartikel ZnO, edible coating, antimikroba, umur simpan, belimbing
Characteristics of Secang Jelly Drink as Functional Drink with the Addition of Red Ginger Extract for Antioxidant Source Bevhia Moza Agusthi; Muhammad Fajri Romadhan
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 2 (2024): June 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i2.449-458

Abstract

Secang wood (Caesalpinia sappan L.) and red ginger can be used as alternative functional drinks in form of jelly drinks, due to the antioxidant properties contained in these two ingredients. In this study, we wanted to know the characteristics of secang jelly drinks with addition of red ginger extract at various concentrations. The research was conducted with ginger extract concentrations of 20% (J1), 25% (J2), 30% (J3), 35% (J4), and 40% (J5) executed completely random. The results of the research regarding the characteristics of secang jelly drink with the addition of red ginger extract have significant differences (p<0.05) for viscosity, pH value, antioxidant activity, and sensory as well as hedonic quality. The best treatment is obtained from red ginger extract concentration of 35% with an average viscosity of 986.7 cP, pH of 4.47, antioxidant activity with an IC50 value of 72.97 (strong), sensory score for aroma, texture, and taste is 5, hedonic quality score for aroma, texture, and taste is 4. This treatment also results in average total flavonoid content of 24.29 mg/100 g. No heavy metal contamination was found and total plate number was <102 colonies/mL. Keywords: Antioxidant, Functional drink, Jelly drink, red ginger, Secang woods.
Characterization of Soybean Extract Drinks Using Ambon Banana Peel Waste as a Source of Calcium Rizqiah, Miftahul; Romadhan, Muhammad Fajri
Food ScienTech Journal Vol 6, No 1 (2024)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v6i1.22227

Abstract

Potassium is an important mineral that has many roles in the body. Potassium can be found in fruits and nuts such as ambon banana and soybeans. Ambon banana peel is part of the ambon banana which has not been widely used as processed food or drink. This study aims to determine the best quality ambon banana peel soybean extract based on physical, chemical, and organoleptic characteristics. This research used an experimental method with a completely randomized design (CRD) with one factor with three replications consisting of 6 concentration levels of ambon banana peel extract (P1=10%, P2=15%, P3=20%, P4=25%, P5 = 30%, P6=35). The results showed that the concentration of ambon banana peel was significantly different (α=0.05) on viscosity, stability, total dissolved solids, pH, protein content, fat content, color and taste hedonic tests, hedonic quality tests for color, and taste. However, it was not significantly different in the hedonic aroma and texture test. The best treatment chosen in this study was the P2 treatment (15%) with a viscosity value of 5.52 cps, a stability value of 94.42%, a pH value of 6.71, a total dissolved solids value of 11.07 oBrix, a potassium content of 31.01 mg/100mL, a fat content of 1.42%, a protein content 2.35%, and the overall hedonic value is like the quality attributes of brownish white color, odorless, watery texture, and sweet taste.
Optimization of Red Ginger, Alginate and Drying Time on the Characteristics of Antidiabetic Effervescent Powder Drink with Combination Design Romadhan, Muhammad Fajri; Rahmawati, Rahmawati; Humayrah, Wardina; Fahturohmah, Femi
Food ScienTech Journal Vol 7, No 1 (2025)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v7i1.31494

Abstract

Red ginger and alginate contain antidiabetic compounds such as flavonoids. The purpose of this study was the optimization of red ginger, alginate, and drying time on the characteristics of antidiabetic effervescent powder drinks with a combined design. The tests were physical quality (flow time, dissolving time, angle of repose, and total soluble solids) and chemical quality (water content, antioxidant activity, total sugar, and pH value). Data were analyzed with ANOVA on Design Expert 13®. The optimal formulation consists of a red ginger concentration of 6.497%, alginate at 1.007%, and a drying time of 1.987 hours. The resulting product exhibited a repose angle of 37.89°, dissolution time of 75.65 seconds, bulk density of 0.58 g/mL, total soluble solids at 2.4°Brix, flow time of 0.8 seconds, moisture content of 4.75%, pH of 5.1, antioxidant activity (IC50) of 172.79 ppm (classified as weak), and total sugar content of 29.59%.
Co-Authors Bevhia Moza Agusthi Fahturohmah, Femi Humayrah, Wardina Rahmawati, Rahmawati Rizqiah, Miftahul Shanti Pujilestari, Shanti