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All Journal Jurnal Pangan dan Agroindustri Jurnal Rekayasa Material, Manufaktur & Energi Jurnal Chemurgy Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Seminar Nasional Lahan Suboptimal Jurnal Ilmiah Inovasi JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Abdimas UNWAHAS : Jurnal Pengabdian Masyarakat UNWAHAS Jurnal Abdi: Media Pengabdian Kepada Masyarakat Jurnal Teknik Industri Terintegrasi (JUTIN) Mitra Akademia: Jurnal Pengabdian Masyarakat Journal of Food Industrial Technology
Muryeti Muryeti, Muryeti
Politeknik Negeri Jakarta
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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Pengaruh Konsentrasi Pektin Jeruk Bali dan Ekstrak Bawang Putih Terhadap Karakteristik Edible Film Berbahan Pati Kentang Dan Gliserol Muryeti, Muryeti; Al Faraby Dzaki Abdillah, Sulthan
Jurnal Ilmiah Inovasi Vol 25 No 2 (2025): Agustus
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Edible film dapat digunakan sebagai alternatif pengganti kemasan plastik sintetis. Tujuan penelitian ini adalah menganalisis pengaruh pektin dan ekstrak bawang putih terhadap karakteristik edible film yang dihasilkan. Tahapan penelitian diawali dengan pembuatan edible film berdasarkan konsentrasi pektin (0 g, 0,5 g, 1 g, dan 1,5 g), sedangkan ekstrak bawang putih (0 ml, 0,5 ml, dan 1 ml).  Pada karakteristik optik, variasi terbaik didapatkan dari P0B0 dengan nilai L* sebesar 80,72 dan transparansi 91,20. Pada karakteristik fisik, ketebalan seluruh edible film yang dihasilkan memenuhi Japanese Industrial Standard (JIS) dengan hasil sebesar 0,1805 mm - 0,2137 mm, daya serap air terbaik didapat dari variasi P0B2 sebesar 57,94%, dan kelarutan terbaik didapatkan dari variasi P2B0 sebesar 27,23. Pada karakteristik mekanik, kuat tarik seluruh edible film yang dihasilkan dinyatakan memenuhi Japanese Industrial Standard (JIS) yakni >0,0,392MPa. Kuat tarik dan elongasi tertinggi didapat dari variasi P2B1 sebesar 3,5340MPa dan 57,86%, namun elongasi pada seluruh sampel belum memenuhi Japanese Industrial Standard (JIS) karena <70%. Modulus young terbaik didapat dari variasi P3B1 sebesar 5,76MPa. Pada karakteristik kimia, kadar air dan biodegradasi terbaik didapat dari variasi P3B0 sebesar 9,28% dan 12,14%,  Hanya sampel P0B0, P2B0, P3B0, P1B1, dan P2B1 yang memenuhi Japanese Industrial Standard (JIS) karena memiliki kadar air tidak lebih dari 13%. Pada karakteristik barrier, seluruh sampel memenuhi Japanese Industrial Standard (JIS) dan laju transmisi uap air terbaik didapatkan dari variasi P3B2 sebesar 0,5329 g/m²/jam.
Analisis proses pengendalian kualitas produk X menggunakan metode Fault Tree Analysis (FTA) pada PT XYZ Imam, Saeful; Muryeti, Muryeti; Prihandini, Anisa Nur
Jurnal Teknik Industri Terintegrasi (JUTIN) Vol. 7 No. 4 (2024): October
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jutin.v7i4.32572

Abstract

Packaging X is a folding carton packaging that has many product defects that do not meet predetermined standards, with an average defect of 19.40% during the period March 2023 to February 2024, exceeding the company's tolerance target of 3%. This study aims to identify the types of defects and the factors that cause them, as well as to provide suggestions for improvements related to the problem of product defects. The method used in this research is the Fault Tree Analysis method with pareto diagram analysis. The results showed six types of defects in X packaging, including light color (6.7%), flooding (17.2%), bulky color (5.8%), glue bleber (55%), wrinkle (8.6%), and powder (6.7%). Based on the fault tree diagram, there are 5 (five) top events, namely humans, machines, materials, methods, and the environment. The proposed improvements are creating new work standards, modifying packaging design, improving supervision, asking maintenance to monitor machine conditions, repairing blisters and preparing spare parts stock, wrapping paper with wrap, improving machine stability control, and scheduling machine area cleaning.
APLIKASI EDIBLE COATING LIDAH BUAYA DENGAN PENAMBAHAN KONSENTRASI CMC PADA STROBERI SELAMA PENYIMPANAN SUHU RENDAH: APPLICATION OF ALOE VERA-BASED EDIBLE COATING WITH CMC ADDITION ON STRAWBERRIES DURING LOW-TEMPERATURE STORAGE Rina Ningtyas; Arif Aprilliansah; Muryeti Muryeti
Journal of Food Industrial Technology Vol. 2 No. 2 (2025): Mei
Publisher : Journal of Food Industrial Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofit.v2i2.6012

Abstract

Stroberi merupakan buah non-klimaterik yang memiliki daya simpan pasca panen yang rendah dan mudah rusak. Penelitian ini bertujuan untuk mengevaluasi pengaruh edible coating berbasis gel lidah buaya dengan penambahan Carboxymethyl Cellulose (CMC) terhadap mutu dan umur simpan stroberi. Tahapan penelitian meliputi pembuatan edible coating, penambahan CMC (0–1%), dan aplikasinya pada buah stroberi yang kemudian disimpan pada suhu rendah (150C) selama 12 hari. Evaluasi dilakukan setiap 4 hari terhadap parameter pH, kadar padatan terlarut, vitamin C, susut bobot, dan sifat organoleptik. Hasil menunjukkan bahwa perlakuan dengan penambahan CMC 1% (A3) memberikan hasil terbaik dalam menurunkan susut bobot dan meningkatkan kadar padatan terlarut. Namun, edible coating tidak berpengaruh signifikan terhadap pH, vitamin C, dan sifat organoleptik. Sementara itu, penerimaan panelis terhadap semua sampel masih dapat diterima hingga hari ke-8, dengan nilai tertinggi pada kontrol (tanpa coating). Dengan demikian, penggunaan gel lidah buaya sebagai edible coating belum efektif dalam memperpanjang umur simpan stroberi secara keseluruhan, namun menunjukkan potensi dalam mengurangi kehilangan bobot dan mempertahankan kandungan padatan terlarut.
Tinta Alami Berbasis Ekstrak Bit, Pektin dan Kitosan: Potensi Sebagai Alternatif Tinta Ramah Lingkungan Muryeti, Muryeti; Fachturozi, Nizar Ikhwanul
Rekayasa Material, Manufaktur dan Energi Vol 9, No 1: JANUARI 2026
Publisher : Fakultas Teknik UMSU

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30596/rmme.v9i1.26415

Abstract

The growth of the food and packaging industry demands the use of printing inks that are safe for both health and the environment, while conventional inks still contain heavy metals and volatile organic compounds (VOCs) that pose risks of irritation and pollution. Natural components such as beetroot extract, pectin, and chitosan have potential to produce eco-friendly inks; however, previous studies remain partial and lack comprehensive formulations. This study aims to formulate bio ink based on beetroot extract, orange peel pectin, and chitosan as a sustainable printing alternative. A total of 24 formulations were tested with chitosan (0–5 mL) and beetroot extract (4–8 g) at 60 °C and 80 °C. Results showed viscosity ranged from 27.983–117.667 s at 60 °C and 12.31–104.357 s at 80 °C, with chitosan significantly acting as a thickening agent. Solid content was 98.103–99.597% (60 °C) and 97.527–99.360% (80 °C), with lower chitosan levels yielding higher stability. Color analysis revealed L* decreased with increasing beetroot extract (83.710–88.087 at 60 °C; 75.847–85.743 at 80 °C), a* increased especially in K5B8 (11.443–18.840), while b* shifted from –6.500 to +0.893. ΔE values ranged from 2.13 (K1B6, most stable) to 12.49 (K5B8, least stable). These findings confirm that chitosan and beetroot extract strongly influence viscosity, solid stability, and color intensity, supporting the development of eco-friendly natural inks.
CHARACTERISTICS OF EDIBLE FILM MADE FROM PECTIN FROM BALI ORANGE PEEL WITH THE ADDITION OF BEESWAX and CHITOSAN Muryeti, Muryeti
Jurnal Chemurgy Vol 10, No 1 (2026): Jurnal Chemurgy-Juni 2026
Publisher : Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30872/cmg.v10i1.22242

Abstract

The use of conventional plastic as packaging causes environmental problems because it is difficult to decompose. One environmentally friendly alternative is edible film based on natural biopolymers. This study used pectin from grapefruit peel with the addition of glycerol as a plasticiser, as well as a combination of chitosan (0–2%) and beeswax (0–3%) to improve the functional properties of the film. The edible film was produced using a 3x4 factorial Complete Randomised Design (CRD) method, then tested for its physical, mechanical, and biodegradable properties. The results showed that an increase in beeswax concentration reduced the film's transparency, tensile strength, solubility, and biodegradability, but increased its hydrophobicity and flexibility. Chitosan played a role in strengthening the structure and adding antimicrobial properties, but reduced elasticity. ANOVA analysis showed that chitosan and beeswax, both individually and in combination, had a significant effect on most of the test parameters. Thus, the combination of pectin, chitosan, and beeswax can produce edible films with properties that can be adjusted for sustainable food packaging applications.
PEMBERDAYAAN MITRA KOMUNITAS HALAL DAN UMKM MELALUI PEMBUATAN LABELLING KEMASAN Muryeti Muryeti; Deli Silvia; Saeful Imam; Iqbal Yamin; Adita; Pormauli Gultom
ABDIMAS UNWAHAS Vol. 11 No. 1 (2026): Abdimas Unwahas
Publisher : Universitas Wahid Hasyim Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31942/abd.v11i1.14589

Abstract

Kemasan berperan penting dalam meningkatkan nilai jual, daya tarik, serta identitas produk, terutama bagi pelaku Usaha Kecil dan Menengah (UKM). Selain berfungsi melindungi produk, kemasan juga berperan sebagai media promosi dan informasi, termasuk pencantuman label halal sesuai ketentuan Badan Penyelenggara Jaminan Produk Halal (BPJPH) dan Badan Pengawas Obat dan Makanan (BPOM). Namun, banyak UKM binaan Komunitas Sadar Halal (USAHA) di wilayah Jabodetabek dan Jawa Barat masih menghadapi kendala dalam desain, pelabelan, dan produksi kemasan. Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan pengetahuan dan keterampilan mitra UKM dalam desain dan produksi label kemasan yang memenuhi persyaratan sertifikasi halal. Metode yang digunakan meliputi sosialisasi, pelatihan, dan pendampingan kepada mitra UKM dalam pembuatan label kemasan sesuai regulasi, serta penggunaan teknologi cutting sticker untuk kegiatan produksi label yang efisien dan fleksibel. Hasil kegiatan menunjukkan bahwa pemahaman terhadap pentingnya label dan kemasan sesuai regulasi meningkat sebesar 80%, serta semua peserta (100%) menyatakan kegiatan ini membantu memecahkan permasalahan kemasan dan pelabelan. Kegiatan pelatihan dan pendamping ini dapat berkontribusi pada peningkatan kualitas dan daya saing produk UKM.  
Effects of Chitosan, Peppermint Oil, and Orange Pectin-Based Edible Coatings on Cherry Tomato Quality Muryeti, Muryeti; Anwar, Chadas Baiti Muhammad
Jurnal Pangan dan Agroindustri Vol. 14 No. 3 (2026): Juli 2026
Publisher : Department of Food Science and Biotechnology, Faculty of Agroindustrial and Biosystem Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2026.014.03.1

Abstract

Cherry tomatoes are nutrient-rich climacteric fruits that deteriorate rapidly after harvest. This study evaluated an edible coating containing orange pectin, chitosan, and peppermint oil for preserving cherry tomato quality during room-temperature storage. A two-factor completely randomized design was applied using chitosan concentrations of 0%, 1%, 2%, and 2.5% and peppermint oil concentrations of 0.5%, 1.0%, and 1.5%. Weight loss, total soluble solids, pH, vitamin C content, and sensory attributes were analyzed using two-way ANOVA. The coating reduced weight loss, slowed changes in total soluble solids and pH, improved vitamin C retention, and maintained color and texture compared with the untreated control. The combination of 1% chitosan and 1.5% peppermint oil generally produced the best overall results. Therefore, this formulation shows promise as an edible coating for maintaining the postharvest quality of cherry tomatoes stored at room temperature.
Co-Authors Adita Al Faraby Dzaki Abdillah, Sulthan Anwar, Chadas Baiti Muhammad Araminta, Shafa Arif Aprilliansah Azhari, Giattika Deli Silvia Deli Silvia Fachturozi, Nizar Ikhwanul Iqbal Yamin Novi Purnama Sari Novi Purnama Sari Pormauli Gultom Prihandini, Anisa Nur Purnama Sari, Novi Rina Ningtyas Rina Ningtyas, Rina Sadida, Koulan Saeful Imam, Saeful Silvia, Deli Sinur, Valeri Vela Tasyamara, Alsya Wiwi Prastiwinarti Yamin, Iqbal Zahra, Meida Aminatu Zulkarnain Zulkarnain Zulkarnain