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All Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Menara Perkebunan Jurnal Agroindustri Halal
Muhammad Rifqi
Djuanda University
Agriculture, Biological Sciences & Forestry Engineering

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Optimization of the demineralization process of black soldier fly (Hemertia illucens) pupa shell maggot chitosan and the physicochemical characteristics Mira Maulidina; Muhammad Rifqi; Siswanto
Menara Perkebunan Vol. 92 No. 2 (2024): 92(2), 2024
Publisher : INDONESIAN OIL PALM RESEARCH INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iribb.jur.mp.v92i2.575

Abstract

Chitosan is a derivative compound of chitin that has undergone deacetylation. Chitosan has three stages of the manufacturing process, including demineralization, deproteinization, and deacetylation. Chitin is also found in the black soldier fly maggot pupae, but maggot pupae contain high minerals content that can affect the purity of the resulting chitosan. Therefore, demineralization treatment is necessary to remove minerals from maggot pupae shells. This study aims to optimize the demineralization process by finding the best type of acid solvent, the best incubation time, and combination treatments. The black soldier fly (BSF) maggot pupa shell was soaked using various formic acid, hydrochloric acid, and nitric acid solutions with incubation times of 60, 120, and    180 minutes. Chitosan characterization was carried out following SNI 7949:2022, including water content, ash content, nitrogen content, pH, deacetylation degree, characterization of functional groups with FT-IR, and as an antimicrobial comparison is formalin. The best demineralization treatment was obtained at 0.5 M nitric acid treatment with an incubation time of   120 minutes. The characterization of chitosan produced 7.81% water content, 0.56% ash content, 4.73% nitrogen content, pH 7.39, and 75.14% deacetylation degree. Characterization of groups on chitosan with FT-IR resulted in the absorption of O-H and N-H groups 3484 cm-1 and 3152 cm-1; C-H 2877 cm-1; and C=O 1653 cm-1. The inhibitory power against E. coli of the BSF maggot pupa shells chitosan is better compared to chitosan standard but not better than formalin.  
Kadar Gula Reduksi, Sukrosa, Serta Uji Hedonic pada Hard Candy dari Penambahan Ekstrak Jagung Manis (Zea mays saccharata), Sukrosa, dan Madu Muhammad Rifqi; Nabila Oktri Sumantri; Lia Amalia
JURNAL AGROINDUSTRI HALAL Vol. 8 No. 1 (2022): Jurnal Agroindustri Halal 8(1)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v8i1.5376

Abstract

Hard candy is a product made from sucrose, glucose, water, and has a hard, transparent, and glossy texture. This study aims to determine the levels of reducing sugar, sucrose, and hedonic in hard candy from the addition of sweet corn extract, sucrose, and honey. 100 g, 95 g, 90 g) and factor B is the concentration of sucrose and honey (60 g:10 g, 55 g: 15 g, 50 g: 20 g). Data analysis used was ANOVA with Duncan's Advanced Test with a 95% confidence interval. The results showed that the addition of various concentrations of sweet corn extract, sucrose, and honey had a significant effect on the hard candy produced based on the levels of reducing sugar and saccharose, as well as hedonic color, texture, and overall, while the hedonic aroma and taste did not significantly affect the hard candy produced. The reducing sugar content of hard candy ranged from 11.86%-12.59%, the saccharose content of hard candy ranged from 57.13%-76.78, the hedonic results from hard candy showed that the panelists liked the color, aroma, taste, textures, and overalls.
Effect of Immersion Time and Packaging Type on the Quality of Curly Red Chili Coated with Chitosan–Aloe vera Muhammad Rifqi; Sherina Zahran Tiara; Tiana Fitrilia
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 15 No. 3 (2026): June 2026
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v15i3.1044-1056

Abstract

Curly red chili has a short shelf life such that post-harvest handling techniques, including edible coatings, are essential. This study aimed to determine the effect of edible coating immersion time and packaging type on the shelf life of curly red chili. The experiment used a completely randomized design (CRD) with two factors: immersion duration (5, 7.5, and 10 minutes) and polypropylene (PP) plastic packaging type (non-perforated and perforated). Data were analyzed using a Two-Way ANOVA, followed by Duncan's Range Multiple Test (DMRT) at a 95% confidence level. The parameters measured included weight loss, moisture content, vitamin C content, and respiration rate. The optimal treatment was A1B2 (5-minute immersion with perforated PP packaging), which achieved the highest vitamin C content (460.32 mg/100g), the lowest respiration rate (1.89 mg CO₂.kg–1.h–1), a weight loss of 26.82%, and a moisture content of 67.73%. Although weight loss in A1B2 was higher than in non-perforated packaging treatments, vitamin C and respiration rate were prioritized as key nutritional and metabolic quality indicators. Compared to control in perforated packaging (A0B2), treatment A1B2 yielded 24.60% higher vitamin C retention, demonstrating the added value of the chitosan–Aloe vera coating
Co-Authors Fitrilia, Tiana Lia Amalia Lia Amalia Mira Maulidina Nabila Oktri Sumantri Sherina Zahran Tiara Siswanto