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All Journal Agrotrop : Journal on Agriculture Science Jurnal Ilmu Alam dan Lingkungan
EVA JOHANNES
Departemen Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Hasanuddin, Makassar 90245, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Environmental Science Immunology & microbiology Veterinary

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Edible Coating Berbasis Pati Ubi Kayu Manihot esculenta Crantz dan Jahe Merah Zingiber officinale var. rubrum Memperpanjang Umur Simpan Buah Tomat Solanum lycopersicum L. EVA JOHANNES; MUSTIKA TUWO; NATALIA KATAPPANAN; HENRA HENRA; GUSNI WIRIANTI
Agrotrop : Journal on Agriculture Science Vol 12 No 2 (2022)
Publisher : Fakultas Pertanian Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/AJoAS.2022.v12.i02.p03

Abstract

Edible Coating based on Cassava Starch Manihot esculenta Crantz and Red Ginger Zingiber officinale var. rubrum Extends Shelf Life of Tomato Fruit Solanu lycopersicum L. Packaging with edible coating is one of the efforts developed to overcome soft rot in fruit, especially cut fruit such as tomatoes, Solanum lycopersicum L. This study aims to test natural preservatives for cut fruit through edible coatings with the addition of active compounds that have antioxidants and antifungals that can extend the shelf life of tomatoes. The method used for coating is starch-based edible coating with the addition of red ginger extract Zingiber officinale var. rubrum. Rhizoma as a bioactive compound that has antimicrobial and antioxidant properties. Soaking the samples using the edible coating method with distilled water, 0.4% CMC (carboxy methyl cellulose) solution and 5% glycerol, 4% cassava starch, and 0.1% red ginger extract. The treatments consisted of control (without treatment), coating with cassava starch-based edible coating, and edible coating with the addition of red ginger extract and storage time (3, 6 and 9 days). During the storage period, weight loss and texture tests were carried out. The results of the edible coating test with the addition of ginger extract are fungicidal against the fungus Aspergillus niger, had strong antioxidant properties with an IC50 value of 82.55 ppm and had the lowest weight loss in the edible coating treatment with the addition of ginger extract of 3.58% on day 9. The best texture in the edible coating treatment with the addition of ginger extract was 1.87 N on the 9th day . These results showed that edible coating based on cassava starch with the addition of 0.1% ginger extract was able to increase the shelf life of tomato Solanum lycopersicum L. for 9 days at room temperature.
Analisis Glukomanan Umbi Porang (Amorphophallus Muelleri Blume) dari Beberapa Daerah di Sulawesi Selatan Andi Masniawati; Eva Johannes; Magfira Magfira; Mustika Tuwo
Jurnal Ilmu Alam dan Lingkungan Vol. 14 No. 2 (2023): Jurnal Ilmu Alam dan Lingkungan
Publisher : Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jal.v14i2.27897

Abstract

Porang merupakan tanaman umbi-umbian yang memiliki potensi dan prospek pengembangan di Indonesia, khususnya di Sulawesi Selatan. Selain memiliki kandungan pati sebesar 76,5%, protein 9.20%, serat 25%, lemak 0.20%, tumbuhan porang juga mengandung senyawa glukomanan yang cukup tinggi berkisar antara 5%-65%. Glukomanan adalah polisakarida yang terdiri dari unit D-glukosa dan D-manosa yang banyak dimanfaatkan untuk berbagai macam keperluan industri. Peneletian ini bertujuan untuk menganalisis kadar glukomanan yang diesktraksi dari umbi porang yang berasal dari beberapa Kabupaten di Provinsi Sulawesi Selatan. Umbi porang yang digunakan dalam penelitian ini diperoleh dari beberapa Kabupaten di Provinsi Sulawesi Selatan diantaranya Kabupeten Maros, Kabupaten Bulukumba, Kabupaten Gowa dan Kabupaten Sinjai. Parameter yang diamati pada penelitian ini yaitu ekstrak glukomanan, hidrolisat glukomanan dan kadar glukomanan. Analisis kadar glukomanan dilakukan dengan menggunakan spektrofotometer UV-Vis dengan metode DNS (Dinitro Salisilic Acid). Proses analisis dimulai dengan membuat kurva kalibrasi dari senyawa pembanding yaitu glukosa. Pada penelitian ini diperoleh kadar glukomanan tertinggi pada porang yang berasal dari Kabupaten Sinjai dengan kadar glukomanan sebanyak 24.1263%, Kabupeten Gowa yaitu 19.5128%, Kabupaten Bulukumba yaitu 18.7902% dan Kabupaten Maros yaitu 18.0169%. Kadar glukomanan dengan nilai tersebut masih rendah dan belum mencapai mutu Standar Nasional Indonesia yaitu >25% kadar glukomanan dalam umbi porang.
Co-Authors ANDI MASNIAWATI GUSNI WIRIANTI HENRA HENRA Magfira Magfira Mustika Tuwo NATALIA KATAPPANAN