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All Journal Agrointek AGRIVITA, Journal of Agricultural Science
Condro Wibowo
Program Studi Ilmu Dan Teknologi Pangan, Universitas Jenderal Soedirman, Purwokerto
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Journal : Agrointek

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Pengaruh waktu ekstraksi menggunakan ultrasonic assisted extraction terhadap antosianin jantung pisang (Musa spp) Dianasri Widyapuri; Ike Sitoresmi Mulyo Purbowati; Condro Wibowo
AGROINTEK Vol 16, No 2 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i2.12559

Abstract

Banana blossom is a source of anthocyanin that is potentially utilized as natural dyes in the food industry. Anthocyanin from banana blossom can be extracted using Ultrasonic Assisted Extraction (UAE) and maceration method. Extraction using ultrasonic causes cavitation effect thereby provide an efficiency of extraction time if compared with maceration method. This study aimed to determine the effect of the duration of sonication treatment on total anthocyanin in banana blossom extract. Experimental design applied in this research is randomized block design with five treatments: maceration for 24 hours, sonication: 5 minutes, 10 minutes, 15 minutes and 20 minutes. Sonication was carried out at 40 kHz. Parameters determined were anthocyanin content, color (L*, a*, b*), morphological structure and total soluble solid. The results showed that sonication time did not significantly affect the total anthocyanin of banana blossom extract. Total anthocyanin of banana blossom extract with sonication time treatment ranged from 86.32 mg/L to 87.31 mg/L. The selected treatment for banana blossom extraction using UAE was 5 minutes sonication. This treatment resulted in a total anthocyanin concentration of 87.31 mg/L, which has comparable to the 24 hours maceration method. The color parameter (L*, a*, b*) and total soluble solid of the banana blossom extract with 5 minutes sonication was 28.67, 12.54, 17.92 and 8.32 %Brix, respectively. Meanwhile, the morphological structure showed formation of pores on the surface of banana blossom cells.
KARAKTERISTIK EDIBLE FILM YANG DIHASILKAN DENGAN BAHAN DASAR PEKTIN KULIT BUAH KOPI ROBUSTA DAN GLUKOMANAN Firda Ilma Dea; Ike Sitoresmi Mulyo Purbowati; Condro Wibowo
AGROINTEK Vol 16, No 3 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i3.11480

Abstract

Coffee peel is a by-product of coffee processing, which is about 50-60%. The coffee peel has pectin content ranging from 27.20 to 57.24%. One of the utilization of this pectin was used as a raw material for an edible film. Pectin-based edible films had advantages, including good tensile strength and water vapor transmission rate properties. On the other hand, edible film pectin had weaknesses: hard, brittle, and low in elongation, so it was necessary to add other ingredients, such as glucomannan and sorbitol, to correct these weaknesses. This study aimed to determine the best characteristics of the edible film of Robusta coffee skin pectin with glucomannan and the addition of sorbitol. This research was an experimental method using a completely randomized design method with two factors: the ratio of pectin: glucomannan 1:4, 2:3, and 3:2; addition of sorbitol 1.5 ml, 3 ml, and 4.5 ml. The observed variables included the thickness, solubility, and water vapor transmission rates. Data of thickness, solubility, and water vapor transmission rate were analyzed using analysis of variance and further tested by the Duncan Multiple Range Test at a 5% level. The selected treatment for producing the edible film from pectin of coffee peel and glucomannan was R3K1. The characteristics of the edible film produced were a thickness value of 0.11 mm, solubility of 72.3%, water vapor transmission rate of 5,77 gram/m2, the tensile strength of 2.05 Mpa, and elongation of 13.71%.
Formulasi dan karakterisasi biodegradable film berbahan chitosan dan sodium alginate dengan kombinasi pati ganyong dan konjak glukomanan David Rusliman; Rumpoko Wicaksono; Condro Wibowo
AGROINTEK Vol 19, No 2 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i2.24744

Abstract

Biodegradable film is an alternative way to reduce conventional plastic based on petroleum, which is difficult to degrade and can cause severe environmental pollution. Biodegradable films based on chitosan, sodium alginate, sodium alginate combined with canna starch and konjac glucomannan were investigated in this research. This research aims to determine the mechanical characteristics and optimum of different polymer types and the plasticizer concentration added to the biodegradable film solution. This research was done in a completely randomized design on twelve treatment combinations. The total formulation used for each type of polymer is 2% (w/v), and the concentration of sorbitol is 1% (v/v), 1,5% (v/v), and 2% (v/v). The average thickness of this research is 0,15 – 0,20 mm, the average moisture content value for each treatment ranges from 18% - 30%, the elongation value ranges from 11,75 – 59,94%, the tensile strength value ranges from 0,033 – 0,277 MPa and Water Vapor Transpiration Rate value (WVTR) range from 2,65 – 5,91 (g/m2.hour). The mechanical characteristics of food packaging materils are based on the value of elongation, WVTR, and tensile strength. Code P4S2 has the applicable value of elongation, WVTR, and tensile strength, with an elongation value of 51.75%, WVTR of 3.36 (g/m2.hour) and tensile strength of 0,05 MPa.
Co-Authors David Rusliman Dianasri Widyapuri Diego Mauricio Cano-Reinoso Firda Ilma Dea Ike Sitoresmi mulyo Purbowati Kharisun Kharisun Loekas Soesanto Rumpoko Wicaksono