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All Journal Jurnal Ilmiah RESPATI Teknologi dan Industri Pertanian Indonesia Jurnal RIVDA
Mutia, Reiza
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Public Health Social Sciences Other

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Edible Film dari Campuran Pati Batang Kelapa Sawit Termodifikasi dan Tapioka dengan Penambahan Ekstrak Buah Senduduk (Melastoma malabathricum) Mutia, Reiza; Prendika, Wimpy; Yunita, Imelda
JURNAL PERTANIAN Vol 14, No 2 (2023): jurnal Ilmiah Respati
Publisher : Universitas Respati Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52643/jir.v14i2.3407

Abstract

Pati batang kelapa sawit yang dimodifikasi dapat dijadikan sebagai bahan baku dalam pembuatan edible film. Edible film dimodifikasi dengan penambahan ekstrak buah senduduk sehingga dapat digunakan sebagai bioindikator perubahan pH dalam pengemasan produk pangan. Penelitian ini bertujuan untuk mempelajari karakteristik edible film yang dihasilkan, mendapatkan konsentrasi ekstrak buah senduduk yang optimum dan mempelajari pengaruh variasi pH terhadap perubahan warna edible film. Perlakuan konsentrasi ekstrak buah senduduk yang digunakan yaitu 5%, 10%, dan 15% (v/v dari larutan edible film). Karakteristik edible film yang diuji, meliputi: ketebalan (thickness), kekuatan tarik (tensile strength), pemanjangan saat putus (elongation at break) dan perubahan warna pada larutan pH 1 – 12. Berdasarkan hasil uji ANOVA pada taraf 5% didapatkan bahwa konsentrasi ekstrak buah senduduk mempengaruhi parameter kekuatan tarik, tetapi tidak berpengaruh terhadap parameter ketebalan dan pemanjangan saat putus. Perlakuan konsentrasi 5% (v/v) merupakan perlakuan terbaik yang menghasilkan ketebalan 0,195 mm; kekuatan tarik 6,22 Mpa; dan pemanjangan saat putus 25,00%. Perlakuan konsentrasi 5% (v/v) juga menunjukkan perubahan warna yang baik sesuai pH larutan yang diujikan.
Pengaruh Konsentrasi Bubuk Kulit Manggis Terhadap Mutu Gula Merah Kelapa Sawit (Elaeis guineensis Jacq.) Mutia, Reiza; Prendika, Wimpy; Prasetyo, Rahmat Joko
JURNAL RISET INOVASI DAERAH Vol. 1 No. 2 (2023): Journal of Regional Research and Innovation (RIVDA)
Publisher : Badan Riset dan Inovasi Daerah Kabupaten Pelalawan

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Abstract

The replanting activity caused problems at the oil palm farmer level: the high cost of replanting and the loss of farmer’s income during the period. The solution offered is to exploit the sap obtained from the oil palm trunk into brown sugar which has economic value. The characteristic of sap which is easily contaminated by the microbe, requires a good preservative to maintain the quality of brown sugar produced. This research used natural preservatives (P) derived from mangosteen fruit skin with preservative concentrations: control, 6%, 9%, and 12% b/v. the observed parameters are pH value, total dissolved solids, water content, ash content, sugar reduction, total sugar, and organoleptic quality. The results showed that natural preservative treatment with a concentration of 9% and storage for 8 hours is the best treatment for maintaining pH value and total dissolved solids. The results of the brown sugar quality test include water content, ash content, total sugar, and organoleptic quality to color, aroma, taste, and texture by the quality standards of SNI 01-3743-1995. The best treatment based on chemical tests and organoleptic quality is P1, a concentration of 6%, producing brown sugar with the closest quality to the standard SNI 01-3743-1995.
Aplikasi Emulsi (O/W) Berbagai Konsentrasi Minyak Kelapa Sawit sebagai Edible Coating pada Buah Tomat (Solanum lycopersicum L.) Mutia, Reiza; Rifqah, Rahil Ade; Antika, Via Afriani
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 16, No 1 (2024): Vol. (16) No. 1, April 2024
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v16i1.29112

Abstract

Palm oil in the form of oil in water (o/w) emulsion could be used as edible coating to extend the shelf life of agricultural commodities. The objectives of this research were to study the effect of edible coating in the form of oil in water emulsion (o/w) from various palm oil concentrations on tomatos quality and to find the best concentration. This research used Block Randomized Design with a treatment of palm oil concentration, including: P1 (control), P2 (1%), P3 (5%), P4 (25%) and P5 (30%). Observed parameters were weight loss (%), hardness value (mm/10 seconds), total dissolved solid value (Brix) and damage intensity (%). Edible coating from palm oil emulsion could maintain the quality of tomato up to a concentration of 25%. The P3 emulsion was the best treatment because it resulted low percentage of weight loss (22.03%); highest value of hardness (2.42 mm/10 sec); highest value of total dissolved solids (3.33Brix), and lowest percentage of damage intensity (1.83%) during 24 days storage time. Overall, the application of edible coating in the form of palm oil emulsion (o/w) was able to maintain the quality of tomatoes six days longer than without it.
Co-Authors Antika, Via Afriani Imelda Yunita Prasetyo, Rahmat Joko Prendika, Wimpy Rahil Ade Rifqah