Article Per Year (5 Year)
p-Index From 2021 - 2026
2.133
P-Index
This Author published in this journals
All Journal Jurnal Industri Hasil Perkebunan Panrita Abdi - Jurnal Pengabdian pada Masyarakat Journal Of Chemical Process Engineering (JCPE) Jurnal Penelitian Pendidikan IPA (JPPIPA) Community Development Journal: Jurnal Pengabdian Masyarakat V-MAC (Virtual of Mechanical Engineering Article) Idea Pengabdian Masyarakat Jurnal Pengabdian Pada Masyarakat AMMA : Jurnal Pengabdian Masyarakat
Gusnawati
Universitas Muslim Indonesia
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Transportation Veterinary Other

Published : 11 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 11 Documents
Search

 1   2 
Edible Coating Application Based on Snail Shell Chitosan in the Effort to maintain the Quality and Storage of Tofu Andi Artiningsih; Takdir syarif; Gusnawati; Febrian; Moh. Irsal Efendy
Jurnal Penelitian Pendidikan IPA Vol 11 No 7 (2025): July
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i7.11597

Abstract

Tofu also has a weakness, namely its high water content, so it is easily damaged because it is easily overgrown by microbes. Preservatives added are not limited to preservatives that are allowed, but many businessmen are naughty by adding formalin. White tofu is one that is circulating in the market. At room temperature the yower storage knows an average of 1-2 days. Efforts to preserve tofu by means of steaming and storing in a refrigerator can only preserve tofu for 1 day. This causes traders to commit fraud, one of which is preserving tofu so that it is durable, one of which is the addition of chemicals. According to the Food and Drug Supervisory Agency (BPOM). The treatment research method with the application of chitosan as an edible coating on white tofu is carried out in four stages, namely the preparation stage, immersion stage, storage stage, and testing stage. The preparation stage is carried nut by preparing all the materials and tools that will be used in the immersion, storage and testing stages. The immersion stage was done by soaking white tofu with concentrations varying of 0.5%  The results of the long storage test for tofu coated with chitosan showed that the tofu soaked with chitosan solution with the addition 0.01 %.
Co-Authors Abdul Wahab Alifyah Fitrah Suci Rachmadhani Alifyah Fitrah Suci Ramadhani Andi Suryanto Ardiansah Ardiansah Arfandi Ahmad Citra Aulian Chalik Darnengsih, Darnengsih Faisal Febrian Haerani Ummatul Muawanah Hermin Hardiyanti Utami Hermin Hardyanti Utami Imam Setiawan Moh. Irsal Efendy Muh Arman Muh. Azhar Muhammad Fachri Munira Munira Mustafiah Mustafiah N Nurjannah, N Nurjannah Nurfadilah Nurfadilah Nurhayati Rauf Nurul Hikmah Baharuddin Resky Jaya Ria Rahmi Rismaladewi Maskar Shalsabila Firdauzia Ismail Syamsul Bakhri Takdir Syarif Takdir Syarif Zakir Sabara