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All Journal Jurnal Teknologi Pangan dan Gizi Jurnal Teknologi Pertanian Jurnal Sains dan Teknologi Pangan JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) AGRITEKNO, Jurnal Teknologi Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Journal of Food Technology and Agroindustry ABDINE Jurnal Pengabdian Masyarakat Smart Dedication: Jurnal Pengabdian Masyarakat
Setijawaty, Erni
Program Studi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Katolik Widya Mandala Surabaya, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Electrical & Electronics Engineering Immunology & microbiology Industrial & Manufacturing Engineering Nursing Public Health Social Sciences Other

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Pelatihan Pembuatan Produk Pangan Potensi Tersimpan Beku Bagi UMKM Di Desa Keboananom, Gedangan, Sidoarjo Ignasius Radix A.P. Jati; Tarsisius Dwi Wibawa Budianta; Erni Setijawaty
ABDINE: Jurnal Pengabdian Masyarakat Vol. 3 No. 1 (2023): ABDINE : Jurnal Pengabdian Masyarakat
Publisher : Sekolah Tinggi Teknologi Dumai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52072/abdine.v3i1.547

Abstract

Kegiatan pengabdian masyarakat ini bekerjasama dengan mitra pemilik usaha maupun calon pengusaha UMKM yang berada di wilayah Kelurahan Keboananom, Kecamatan Gedangan, Kabupaten Sidoarjo. Terdapat 6 mitra yang terlibat dalam kegiatan ini. Pelaksanaan kegiatan dimulai dengan identifikasi masalah dan diskusi bersama mitra mengenai peluang usaha frozen food dan bagaimana mitra dikenalkan dengan produk-produk yang dapat diproduksi dan disimpan dalam bentuk frozen. Setelah diskusi maka mitra dilatih untuk membuat produk yang dapat disimpan beku. Pada kegiatan praktek ini, mitra diberikan formula dan cara kerja serta mempraktekkan pembuatan bakso dan sosis premium dan ekonomis, serta dessert kekinian berbahan ubi jalar ungu, serta perhitungan harga pokok produksi dan perkiraan harga jual. Dari hasil kegiatan, pengetahuan mitra akan produk yang dibekukan, ketrampilan dalam pembuatan produk, dan kemampuan perhitungan harga pokok produksi meningkat. Setelah pelatihan diharapkan mitra dapat meningkatkan ketrampilan dengan mempraktekkan di tempat usaha masing-masing dan menangkap peluang membuat unit usaha baru.
The utilization of Konjac as Smart Biodegradable Film Packaging with Butterfly Pea Flower Extract and Eggshell Flour as Active Agent: Pemanfaatan Konjac sebagai Smart Biodegradable Film Packaging dengan Bahan Aktif Ekstrak Bunga Telang dan Tepung Cangkang Telur Ayam Suryadi, Cherry Keiko Alendra; Setijawaty, Erni; Utomo, Adrianus Rulianto; Jati, Ignasius Radix A.P.
JITIPARI Vol 9 No 2 (2024): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v9i2.10234

Abstract

This research investigates the effect of adding active ingredients such as butterfly pea flower extract and eggshell powder on the physical and chemical properties of smart biodegradable film packaging. The butterfly pea flower extract was prepared by mixing dry butterfly pea flowers with water in ratios of 0 (without butterfly pea flowers, as a control), 1:250, and 1:125. The eggshell powder was added in concentrations of 0%, 0.15%, and 0.3% (w/v). The result shows that the addition of active agents affected the water vapor transmission rate (WVTR), tensile strength, and elongation of the film. The addition of eggshell powder did not have any significant effect on the total phenol content, anthocyanin content, and antioxidant activity. The smart biodegradable film packaging produced in this study showed total phenol values ranging from 237,8858-907,1768 mg GAE/100 g sample, total anthocyanin content 0.1045-2.3512 mg cy-3-glu eq/100 g sample, antioxidant activity 5,1198-54.8475%, WVTR 60,5826-91,3325 g/m2/24 hours, tensile strength 2,615-8,479 N/mm2/24 hours, and elongation 1,437-43,360%. The results of this study show that the smart biodegradable film packaging developed can be used as an indicator to monitor changes in the quality of steamed chicken meat during storage.
KARAKTERISTIK SMART EDIBLE FILM PACKAGING BERBAHAN PEKTIN, EKSTRAK BUNGA ROSELA, SORBITOL, DAN TEPUNG CANGKANG TELUR AYAM Irawan , Eric Huggie; Setijawaty, Erni; Utomo, Adrianus Rulianto; Jati, Ignasius Radix A.P.
Jurnal Teknologi Pertanian Vol. 25 No. 3 (2024)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2024.025.03.3

Abstract

Smart edible film packaging merupakan penggabungan antara edible film dengan smart packaging. Penelitian ini bertujuan mengembangkan smart edible film packaging dengan bahan komposit pektin, ekstrak bunga rosela, dan cangkang telur, serta menginvestigasi sifat fisikokimia akibat perbedaan konsentrasi ekstrak dan cangkang telur. Bunga rosela diekstrak dengan menggunakan air dengan perbandingan 1:30 dan 1: 15, sementara air saja digunakan sebagai kontrol. Sedangkan untuk perlakuan cangkang telur, konsentrasi yang ditambahkan sebesar 0,15% dan 0,3% (b/v). Formulasi tanpa cangkang telur (0%) digunakan sebagai kontrol. Rancangan penelitian menggunakan Rancangan Acak Kelompok dua faktor yang terdiri dari tiga perlakuan konsentrasi ekstrak dan konsentrasi cangkang telur dengan masing-masing 3 ulangan. Hasil menunjukkan bahwa ekstrak bunga rosela yang ditambahkan berpengaruh nyata terhadap kandungan antosianin (0,04-6,39 mg cy-3-glu equivalent/100 g bahan), kandungan fenol (111,60-950,71 mg GAE/100 g bahan), aktivitas antioksidan (5,13-65,31% RSA), kuat tarik (0,89-8,36 N/mm2), persen pemanjangan (0,22-48,36%), dan laju transmisi uap air (128,6873-232,3983 g/hari/m2) smart edible film packaging. Sementara, terdapat perbedaan signifikan pada kuat tarik, persen pemanjangan, dan laju transmisi uap air yang diakibatkan oleh konsentrasi cangkang telur. Hasil analisis menunjukkan nilai WVTR, kuat tarik, dan persen pemanjangan dipengaruhi oleh interaksi kedua perlakuan. Pengujian pada model daging ayam kukus yang disimpan menunjukkan bahwa terjadi perubahan warna smart edible film packaging  akibat perubahan tingkat kesegaran daging ayam.
Pengembangan smart edible film packaging berbahan konjac dengan ekstrak bunga rosella dan cangkang telur ayam sebagai bahan aktif Sergio Gregory; Erni Setijawaty; Ignasius Radix A.P. Jati

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i1.4612

Abstract

Edible film is a thin sheet plastic-like biodegradable film that can be used for food packaging material. Edible film can be developed into smart edible film packaging by combining it with smart packaging principles by adding active ingredients. This research aimed to determine the effect of different concentrations of rosella flower extract and chicken eggshell powder on the physicochemical characteristics of smart edible film and its capability to act as smart packaging in a model system. The research design used was a Randomized Block Design with two factors, namely three levels of rosella flower extract concentration and three levels of eggshell powder concentration, all with three replications. The concentration of rosella flower extract used as a treatment in this study was 0 (without rosella flower extract) as a control, 1:15 (w/v of water as solvent), and 1:30 (w/v), while the concentration of eggshell powder used as a treatment in this study was 0 (without eggshell powder) as control; 0.15% (w/v); and 0.30% (w/v). The results showed that the higher the extract concentration added to the formulation, the more the total phenols, anthocyanins, and antioxidant activity would increase. In contrast, the difference in eggshell concentration did not have a significant effect. The tensile strength will increase as the eggshell concentration increases, while the percent elongation will decrease. The water vapor transmission rate (WVTR) decreased with increasing eggshell concentration. There is an increase in color intensity in smart edible packaging used to store steamed chicken meat. Meanwhile, smart edible packaging can prevent damage to steamed chicken meat in terms of color, aroma, and taste.
Karakteristik Smart Biodegradable Film Packaging Berbahan Alginat, Sorbitol, Bunga Telang, dan Tepung Cangkang Telur Salfira, Livia D; Setijawaty, Erni; Utomo, Adrianus R; Jati, Ignasius R A P
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 1 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.1.60

Abstract

Smart biodegradable film packaging represents a technological advancement in environmentally friendly food preservation. This study examined the effects of the concentration of butterfly pea (Clitoria ternatea) flower extract and chicken eggshell powder, as well as their interaction, on the functional properties of biodegradable film for food packaging. Butterfly pea flowers were dried and extracted in water at ratios of 1:250 and 1:125 (m/v), while chicken eggshell powder was incorporated at concentrations of 0.15% and 0.30% (w/v). A randomized block design with two factors was employed, i.e., butterfly pea flower extract and eggshell powder. Data were analyzed using analysis of variance (α = 0,05) followed by Duncan's Multiple Range Test (α = 0,05). The results showed that the butterfly pea flower extract significantly affected the film’s bioactive properties, with total phenolic content ranging from 75.13-269.49 mg GAE/100 g, total anthocyanin content from 0.16-2.72 CGE/100 g, and antioxidant activity from 4.54-60.45%. A significant interaction between butterfly pea flower extract and chicken eggshell powder influenced the water vapor transmission rate, tensile strength, and percent elongation of the films. Furthermore, changes in color of both the packaging film and steamed chicken meat samples, as well as in the aroma and pH of steamed chicken meat samples, were observed during storage.
Peningkatan Pengetahuan dan Keterampilan Pengolahan Produk Pangan bagi Mitra Orang Muda Katolik dan Organisasi Wanita Katolik Radix Astadi Praptono Jati, Ignasius; Meiliawati Yoshari, Rachel; Rulianto Utomo, Adrianus; Setijawaty, Erni
Smart Dedication: Jurnal Pengabdian Masyarakat Vol. 2 No. 2 (2025): Smart Dedication: Jurnal Pengabdian Masyarakat
Publisher : SMART SCIENTI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70427/smartdedication.v2i2.195

Abstract

Kegiatan pengabdian masyarakat ini dilaksanakan bekerja sama dengan kelompok mitra yang tidak produktif secara ekonomi, khususnya Orang Muda Katolik Paroki Santo Paulus di Juanda, Sidoarjo, dan Organisasi Wanita Katolik Republik Indonesia Paroki Salib Suci Tropodo di Sidoarjo.. Dengan penguasaan pengetahuan dan metode-metode ini, mitra diharapkan dapat melatih diri menjadi wirausaha. Tujuan dari kegiatan ini adalah untuk meningkatkan pengetahuan dan keterampilan mitra dalam pengolahan produk pangan. Kegiatan telah dilakukan dalam beberapa tahapan, dimulai dengan pendataan peserta, diskusi persiapan, orientasi, pelaksanaan pelatihan, dan monitoring kegiatan usaha. Evaluasi kegiatan abdimas menunjukkan bahwa pelatihan diikuti oleh 20 peserta. Produk yang dilatihkan berupa bakso, nugget, dan siomai. Peserta dilatih untuk memilih bahan baku, tahapan-tahapan penting produksi, serta pengemasan dan penyimpanan beku/frozen. Acara berlangsung dengan baik dan dilakukan evaluasi sebelum dan setelah kegiatan yang menunjukkan peningkatan pengetahuan dan ketrampilan mitra dalam pembuatan produk yang dilatihkan. Kesimpulan dari kegiatanini, pelatihan yang diberikan dapat bermanfaat bagi organisasi mitra dan anggotanya dan berpeluang untuk meningkatkan taraf ekonomi.
Pengembangan smart edible film packaging berbahan konjac dengan ekstrak bunga rosella dan cangkang telur ayam sebagai bahan aktif: The development of konjac based smart edible film packaging with roselle flower extract and chicken eggshell as active agents Gregory, Sergio; Setijawaty, Erni; Ignasius Radix A.P. Jati
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 15 No 1 (2024)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i1.4612

Abstract

Edible film is a thin sheet plastic-like biodegradable film that can be used for food packaging material. Edible film can be developed into smart edible film packaging by combining it with smart packaging principles by adding active ingredients. This research aimed to determine the effect of different concentrations of rosella flower extract and chicken eggshell powder on the physicochemical characteristics of smart edible film and its capability to act as smart packaging in a model system. The research design used was a Randomized Block Design with two factors, namely three levels of rosella flower extract concentration and three levels of eggshell powder concentration, all with three replications. The concentration of rosella flower extract used as a treatment in this study was 0 (without rosella flower extract) as a control, 1:15 (w/v of water as solvent), and 1:30 (w/v), while the concentration of eggshell powder used as a treatment in this study was 0 (without eggshell powder) as control; 0.15% (w/v); and 0.30% (w/v). The results showed that the higher the extract concentration added to the formulation, the more the total phenols, anthocyanins, and antioxidant activity would increase. In contrast, the difference in eggshell concentration did not have a significant effect. The tensile strength will increase as the eggshell concentration increases, while the percent elongation will decrease. The water vapor transmission rate (WVTR) decreased with increasing eggshell concentration. There is an increase in color intensity in smart edible packaging used to store steamed chicken meat. Meanwhile, smart edible packaging can prevent damage to steamed chicken meat in terms of color, aroma, and taste.
Co-Authors Andriani, Timara Birgitta Artadila Kusuma Brenda Brenda Christie, Brenda Darmoatmodjo, L. M. Y. D. Florence Ancilla Gregory, Sergio Irawan , Eric Huggie Jati, Ignasius R A P Jati, Ignasius Radix A.P. Joliska Wongsowinoto Keizha, Evan Meiliawati Yoshari, Rachel Rachel Meiliawati Yoshari Radix Astadi Praptono Jati, Ignasius Ricky Gonardi Rulianto Utomo, Adrianus Salfira, Livia D Sari, Theresia Rosita Sergio Gregory Suryadi, Cherry Keiko Alendra Sutarjo Surjoseputro, Sutarjo Tanaya, Mechyel Clarita Tarsisius Dwi Wibawa Budianta Thomas Indarto Putut Suseno Utomo, Adrianus R Utomo, Adrianus Rulianto Wahono, Steven Adiputra Wijaya, Jessica Dewi