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All Journal Jurnal Teknologi Pertanian Jurnal Pengembangan Agroindustri Terapan
Dian Wulansari
Universitas Jambi
Agriculture, Biological Sciences & Forestry Computer Science & IT Decision Sciences, Operations Research & Management Industrial & Manufacturing Engineering Other

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IMPROVING PEMPEK’S SHELF LIFE USING YAM’S STARCH BASED BIOPLASTICS PACKAGING WITH ADDITION OF CLOVE OIL Ulyarti Ulyarti; Ria Amelia Yolanda; Dian Wulansari; Agus Salim; Nazarudin
Jurnal Teknologi Pertanian Vol. 24 No. 2 (2023)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2023.024.02.1

Abstract

          This study aimed to determine the effect of yam starch and clove oil based bioplastics packaging on the microbiological and sensory properties of pempek during storage. This research was carried out by using different packaging on pempek: bioplastics and polyethylene plastic. Pempek in each group was kept for 0, 8, 16, 24, 48 hours at room temperature. The total of Staphylococcus aureus bacteria was determined using colony forming unit and the sensory properties were obtained by the determination of color, texture and aroma of pempek using 5 skilled panelists. The results showed that the use of bioplastics packaging decreased the growth of Staphylococcus aureus bacteria in pempek compared to polyethylene plastics. The decrease in acidity was in line with the growth of Staphylococcus aureus that was steeper in pempek packaged with polyethylene plastics. The use of bioplastics also maintained the sensory properties of pempek (smell of damage) during storage better than the polyethylene plastic did.
THE ORGANOLEPTIK TEST EFFERVESCENT POWDER PULAI LEAVES (Alstonia scholaris (L.) R.BR. Dian Wulansari; Silvi Leila Rahmi; Fauziah Fiardilla; S. Ningsih
Jurnal Pengembangan Agroindustri Terapan Vol 2 No 1 (2023)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jupiter.v2i1.2878

Abstract

This study aims to determine the effect of the comparison of citric acid-tartaric acid on the characteristics of effervescent powder of pulai leaves (alstonia scholaris). This research was conducted using a completely randomized design (crd). Each treatment was repeated 4 times to obtain 20 units of trial. The ratio of citric acid-tartaric acid significantly affected organoleptic properties of effervescent effect, sparkle effect, and overall acceptance. The results showed that the comparison of citric acid-tartaric acid 1:2 treatment yielded the best treatment with effervescent effect 4.56 (gas formed), sparkle 3,84 (somewhat soda effect), color 3.20 (somewhat like), overall acceptance of 3.12 (somewhat like), and plural comparisons of 4.08 (as good as the R)
Co-Authors AA Sudharmawan, AA Agus Salim Fauziah Fiardilla Nazarudin Ria Amelia Yolanda S. Ningsih Silvi Leila Rahmi