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All Journal Jurnal Teknik Kimia USU Jurnal Teknik Kimia USU JURNAL REKAYASA KIMIA & LINGKUNGAN
Situmorang, Monatalia Lamtama
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Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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Aplikasi Edible Coating dari Limbah Kulit Udang dengan Aditif Asap Cair untuk Kemasan Sosis Sapi Antibakteri Ramah Lingkungan Ardhiansyah, Hanif; Radenrara Dewi Artanti Putri; Catur Rini Widyastuti; Widi Astuti; Negoro, Gusti Maulana; Situmorang, Monatalia Lamtama; Hamid, Delvani Putri Faradilla
Jurnal Teknik Kimia USU Vol. 13 No. 1 (2024): Jurnal Teknik Kimia USU
Publisher : Talenta Publisher (Universitas Sumatera Utara)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jtk.v13i1.15484

Abstract

Edible coating is a food preservation technique by coating using antimicrobial substances which can inhibit the growth of bacteria. This research aims to develop an edible coating from shrimp shell waste with liquid smoke additives as antibacterial packaging for processing beef sausages. Chitosan is made in three stages, namely demineralization, deproteination and deacetylation. Beef sausages coated with edible coating were tested using organoleptic and antibacterial tests. The results of this research showed that the highest degree of deacetylation of chitosan was found in the variable concentration of sodium hydroxide (NaOH) 55% with a degree of deacetylation value of 93.59%. The water and protein content in beef sausages coated with edible coating with liquid smoke showed values of 52.45% and 12.65% on the 7th day. This is in accordance with the Indonesian National Standards (SNI). Coating beef sausages using edible coating from 2% chitosan with 8% liquid smoke solvent has antimicrobial properties because in the antibacterial test a clear zone appeared on the beef sausages coated with edible coating.
Aplikasi Edible Coating dari Limbah Kulit Udang dengan Aditif Asap Cair untuk Kemasan Sosis Sapi Antibakteri Ramah Lingkungan Ardhiansyah, Hanif; Radenrara Dewi Artanti Putri; Catur Rini Widyastuti; Widi Astuti; Negoro, Gusti Maulana; Situmorang, Monatalia Lamtama; Hamid, Delvani Putri Faradilla
Jurnal Teknik Kimia USU Vol. 13 No. 1 (2024): Jurnal Teknik Kimia USU
Publisher : Talenta Publisher (Universitas Sumatera Utara)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jtk.v13i1.15484

Abstract

Edible coating is a food preservation technique by coating using antimicrobial substances which can inhibit the growth of bacteria. This research aims to develop an edible coating from shrimp shell waste with liquid smoke additives as antibacterial packaging for processing beef sausages. Chitosan is made in three stages, namely demineralization, deproteination and deacetylation. Beef sausages coated with edible coating were tested using organoleptic and antibacterial tests. The results of this research showed that the highest degree of deacetylation of chitosan was found in the variable concentration of sodium hydroxide (NaOH) 55% with a degree of deacetylation value of 93.59%. The water and protein content in beef sausages coated with edible coating with liquid smoke showed values of 52.45% and 12.65% on the 7th day. This is in accordance with the Indonesian National Standards (SNI). Coating beef sausages using edible coating from 2% chitosan with 8% liquid smoke solvent has antimicrobial properties because in the antibacterial test a clear zone appeared on the beef sausages coated with edible coating.
Microencapsulation of Watermelon Rind Extract (Citrullus Lanatus) Using Maltodextrin and Gum Arabic as a Food Supplement Applications Kusumaningrum, Maharani; Imani, Nadya Alfa Cahaya; Permanadewi, Indrasukma; Ardhiansyah, Hanif; Handayani, Dwi; Situmorang, Monatalia Lamtama; Rizkiyana, Luthfi; Audyaz-Zahra, Chealsy Zafarina; Indriawati, Aisya Eka
Jurnal Rekayasa Kimia & Lingkungan Vol 20, No 2 (2025): Jurnal Rekayasa Kimia & Lingkungan (December, 2025) In Press
Publisher : Chemical Engineering Department, Syiah Kuala University, Banda Aceh, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23955/rkl.v20i2.45954

Abstract

The food and beverage sector generates a large amount of organic waste, one of which is watermelon rind. Although it contains bioactive compounds such as lycopene, vitamin C, and phenolic compounds with antioxidant properties, watermelon rind is often discarded due to the rapid degradation of these compounds by light and temperature. This study proposes a solution to the aforementioned issue: the microencapsulation of watermelon rind (Citrullus lanatus) extract obtained through maceration. The process utilizes maltodextrin and gum arabic as coating materials and employs oven drying at temperatures of 45C, 50C, and 55C. The DPPH method evaluated strong antioxidant activity with an IC50 value of 70 ppm. Principal component analysis showed the content of Ethyl isoallocholate (31.80%), 5-Hydroxymethylfurfural (7.25%), 7,8-Epoxylanostan-11-ol, 3-acetoxy- (6.10%), and 2,4-Dihydroxy-2,5-dimethyl-3(2H)-furan-3-one (4.04%), where Ethyl isoallocholate inhibited DPPH radicals by 88%. The optimal formulation was achieved with an extract:solvent ratio of 20:80 and a maltodextrin and gum arabic ratio of 1:0, at 50C, yielding 81.161%. The microcapsules formed showed a spherical morphology, a smooth surface and showed small micro-cracks, and an average diameter between 20-80 m. Formulation with maltodextrin and gom arabic ratio of 3:4 at 55C produced the highest solubility (99.92%) and the lowest moisture content (0.97%). This study shows that microencapsulation is able to protect active compounds from degradation and has the potential to become a quality food supplement from natural ingredients, as well as supporting the reduction of organic waste and environmentalpreservation.
Co-Authors Ardhiansyah, Hanif Audyaz-Zahra, Chealsy Zafarina Catur Rini Widyastuti Dwi Handayani Hamid, Delvani Putri Faradilla Hanif Ardhiansyah Imani, Nadya Alfa Cahaya Indriawati, Aisya Eka Maharani Kusumaningrum Negoro, Gusti Maulana Permanadewi, Indrasukma Radenrara Dewi Artanti Putri Rizkiyana, Luthfi Widi Astuti