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Gusnawati
Universitas Muslim Indonesia
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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 %.
PREDIKSI UMUR SIMPAN EMULSI VIRGIN COCONUT OIL YANG DIFORMULASIKAN DENGAN EMULSIFIER CAMPURAN TWEEN 80 DAN SPAN 80 Lastri Wiyani; Andi Aladin; G Gusnawati; Munira Munira
Jurnal Sains dan Teknologi Pangan Vol. 11 No. 3 (2026): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/s1xyxz73

Abstract

Virgin Coconut Oil (VCO) merupakan minyak nabati yang kaya asam lemak rantai sedang dan senyawa bioaktif, namun rentan mengalami oksidasi lipid selama penyimpanan, khususnya dalam sistem emulsi. Oleh karena itu, penentuan masa simpan emulsi VCO menjadi penting untuk menjamin mutu dan keamanan produk. Penelitian ini bertujuan untuk memprediksi masa simpan emulsi VCO yang diformulasikan dengan emulsifier campuran Tween 80 dan Span 80 berdasarkan perubahan bilangan peroksida sebagai parameter kritis. Prediksi masa simpan dilakukan menggunakan metode Accelerated Shelf Life Testing (ASLT) dengan pendekatan kinetika reaksi dan model Arrhenius. Emulsi VCO disimpan pada tiga suhu penyimpanan, yaitu 30, 45, dan 55 °C. Perubahan bilangan peroksida dianalisis dan dimodelkan menggunakan kinetika reaksi ordo nol, selanjutnya digunakan untuk menghitung konstanta laju reaksi dan energi aktivasi. Hasil penelitian menunjukkan bahwa peningkatan bilangan peroksida mengikuti model kinetika ordo nol dan sesuai dengan model Arrhenius. Masa simpan emulsi VCO, berdasarkan batas kritis bilangan peroksida 3 meq/kg, diprediksi sebesar 89,84 hari pada suhu 30 °C, sebesar 57,54 hari pada 45 °C, dan sebesar 43,73 hari pada 55 °C.  
Co-Authors Abdul Wahab Alifyah Fitrah Suci Rachmadhani Alifyah Fitrah Suci Ramadhani Andi Aladin 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