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Journal : Journal of Food Engineering

Karakteristik Biodegradable Foam Berbasis Pati Singkong Dengan Variasi Penambahan Tepung Ampas Tebu dan Polyvinyl Alcohol Andrew Setiawan Rusdianto; Winda Amilia; Miftahul Choiron; Andi Eko Wiyono; Ucik Nurul Hidayati
JOFE : Journal of Food Engineering Vol. 1 No. 3 (2022): July
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (306.492 KB) | DOI: 10.25047/jofe.v1i3.3330

Abstract

Biodegradable foam is a type of environmentally friendly packaging made from biopolymers in the form of starch that can be degraded naturally. This study aims to determine the characteristics of biodegradable foam and its prototype made from cassava starch as a biopolymer substitute for synthetic polymers by adding variations of bagasse flour to compact the structure and polyvinyl alcohol (PVA) which functions to reduce water absorption. The stages of making biodegradable foam are started by making bagasse flour, making biodegradable foam sheets using the baking process, and making a prototype bowl of biodegradable foam. The making of this biodegradable foam consists of 6 formulas by adding variations of bagasse flour (5%, 10%, 15%) and PVA (20%, 40%) from 36 grams of starch mass. The tests carried out were in the form of water absorption, biodegradation, thickness, tensile strength, and density tests. The best treatment was found in the A3B1 formula which was used as the basis for making a prototype bowl of biodegradable foam. The addition of variations of bagasse flour and PVA had a significant effect on the characteristics of water absorption and biodegradation, while the other characteristics were only PVA which had a significant effect. The results of the best treatment as the basis for making a prototype bowl of biodegradable foam with water absorption characteristics of 25.93% and biodegradation of 45.95%.
Karakteristik Kopi Robusta Argopuro dengan Metode Pengolahan Honey Process dan Penambahan Nanas Mas Anang Fuad Rifa’i; Winda Amilia; Miftahul Choiron; Andrew Setiawan Rusdianto; Nidya Shara Mahardika
JOFE : Journal of Food Engineering Vol. 2 No. 1 (2023): January
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v2i1.3746

Abstract

This study aims to determine the physical quality characteristics and the effect of adding pineapple concentration on the hedonic test of the Robusta Argopuro coffee method honey process. The research method used a completely randomized design with a single factor in 3 treatments using pineapple pulp concentrations (30%, 50%, and 80%) with 3 replications. The results of the study did not find live insects and the appearance of a moldy or rotting odor in the coffee greenbean with a defect value of 9.5 is included in the quality category 1. The seed size test results in a large seed size classification. The water content test produced the highest value of 9.97 at 80% concentration and the lowest 9.33 at 0% concentration and the hedonic test of aroma, color, sweetness, acidity, fruity, bitter, body, aftertaste, balance, and, overall produced the highest values in a row, namely 3.46 at a concentration of 0%; 3.56 at 50% concentration; 3.09 at 80% concentration; 3.22 at 80% concentration. 3.06 at 80% concentration; 3.24 at 50% concentration; 3.20 at 80% concentration; 3.38 at 30% concentration, 3.34 at 80% concentration; and 3.47 at 80% concentration. On the results of the physical quality test of coffee greenbean complies with SNI 01-2907-2008 standard. %. Argopuro robusta coffee brew honey process with the addition of pineapple pulp at a concentration of 80% produced the highest hedonic value.