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Siti Munfarida
Teknologi Pangan, Institut Teknologi Kalimantan, Balikpapan
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Journal : Agrointek

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Karakteristik edible coating gel Aloe vera dengan fortifikasi bawang putih sebagai antimikroba Jefri Pandu Hidayat; Hammada Alfafa Romadhona; Ni’matus Sholihah; Siti Munfarida
AGROINTEK Vol 17, No 3 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i3.14607

Abstract

Aloe vera-based edible coating consists of hydrocolloids that have potential research to optimate the biodegradable bushing. Meanwhile, the process of edible coating Aloe vera characterization is still the mind concept. The investigation Aloe vera edible coating Aloe vera- is concluded lifetime storage  which `still in development. Optimization of storage tight to surrounding microbial contamination. Adding antimicrobial matter that can sustain food precursors is one concept of packaging bio-transformation. Onion powder has antioxidant goods to be fathomed to increase the characteristic of edible coating.The aim research was determined the optimum formulation to get foremost option of biodegredable packaging technology by fortification method. The derivation viscosity model was added by first-order differential. Mixing with 2% w/v onion powder and Aloe vera suspension with five ratio variables (A-E) revisited the viscosity effect against storage time and microbial growth. Hereafter, the solution's impact over in simple modulation inhibits Aspergillus niger and common bacterial at ambient growth. One-way analysis of variance (ANOVA) was performed. In five days, the suspension shows decreasing viscosity. Stable at 40 cp on control variable without any addition after days. Onion powder fortified in the suspension depicts bacterial growth at 12 hours. Afterward, the zone of accretion bacterial is uncontrol. The best option for edible coating by water and Aloe vera is an equal ratio of either A. Niger and common bacteria up to 16 hours saving time. All storage at the ambient temperature of 28ºC. Further research on suspension Aloe vera edible coating needs to compare the other microbial substance addiction. Furthermore, the application to foodstuffs is a potential discussion of edible coating research.
Fermentasi biji durian khas Kalimantan sebagai pengganti tepung terigu dengan metode perendaman berseri Jefri Pandu Hidayat; Siti Munfarida; Asful Hariyadi
AGROINTEK Vol 19, No 1 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i1.21756

Abstract

Durian seed modification is aimed at increasing the functional properties of a wheat flour alternative. The research combined immersion in Na2S2O5 and fermentation using L. plantarum solution. The influence among the solid consistency, starter concentration, and time process variable by Complete Randomized Design (RAL) duplicate experiment to get superlative condition. Runge-Kutta (RK) third-order method used the kinetic modeling algorithm. The RK solver was completed using the optimization solver in Ms. Excel 2021. The analysis of variance (ANOVA) was performed using Minitab 18.1. The functional properties parameters were measured consisting of carbonyl, carboxyl, degree of substitution, swelling power, solubility, water and oil absorption. The maximum specific growth rate of L. plantarum was 1.902/hours and the brown pigment degradation rate was 0.0016/minutes. It showed that the best form for time preliminary process was 120 minutes. It is followed by a raw material consistency of 15% (w/v), a starter concentration of 5% (v/v) at 24-hour fermentation. At the best process condition, the modified durian seed flour have carboxyl content 1.028%, carbonyl 0.48%, degree of substitution 0.078, swelling power 8.5 g/g, water solubility 7.64%, water and oil absorption capacity, 162.43% and 28.81% respectively. Whereas the functional properties are still not close to commercial wheat flour SNI 3751:2018. Hereafter, the parametric using growth model was expressed for the future bio-reactor design.
Optimasi proses degumming minyak sawit mentah (DRPO) dengan response surface methodology (RSM) berbasis central composte design (CCD) Jefri Pandu Hidayat; Rizka Lestari; Siti Munfarida; Andini Angelina Putri; Adrian Prananda Putra; Fidela Chosta; Ahmad Maulidi
AGROINTEK Vol 19, No 2 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i2.26063

Abstract

Crude palm oil (CPO) is widely used in various processed food products, especially cooking oil. Refining cooking oil involves high heating temperatures and the addition of bleaching earth, which aims to remove the sap and brown-red color. As a result, it can eliminate the carotene, which is not functionally used for good human metabolism. This research aims to remove sap and impurities in CPO by analyzing the optimal operation of heating temperature (60-80 °C) and phosphoric acid concentration (0.5-2 ml) and comparing the functional group change on the degumming process. The analytical method used was Response Surface Technology (RSM) by Central Composite Design (CCD) at Design Expert 12, which used carotene, density, and free fatty acid (FFA) responses. The results are optimal variables on heating temperature 80 °C and 2 ml of phosphoric acid concentration. The result of %FFA in DRPO was 1.917 %, the carotene was 381,350 ppm, and the density was 0.909 g/l. Heating temperature influences the FFA content, which is an important consideration. Higher temperatures can lead to an increase in FFA content. Indeed, lipase activation significantly affects the FFA content by accelerating the enzyme-catalyzed reaction. Apart from that, the addition of phosphoric acid affects the increase in FFA due to the non-reaction of phosphoric acid. The physicochemical characteristics of palm oil after the degumming process have not changed significantly, with the density before and after the degumming process still being in the range of (0.909–0.912) g/l. Group bonds have no change because the C-H and C=O group bonds in the main triglyceride compound. It requires a lot of energy to break the triglyceride cluster chains. The preliminary FFA model was revealed y=0.169\left(T\right)-0.1064\left(V\right)-1.5 to degummed reactor design, further.
Co-Authors Adrian Prananda Putra Ahmad Maulidi Andini Angelina Putri Asful Hariyadi Fidela Chosta Hammada Alfafa Romadhona Jefri Pandu Hidayat Ni’matus Sholihah Rizka Lestari