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All Journal Jurnal Keteknikan Pertanian Tropis dan Biosistem Pro Food Nutriology: Jurnal Pangan, Gizi, Kesehatan Bulletin of Information Technology (BIT) Jurnal Agro Dedikasi Masyarakat (JADM) Sultra Journal of Mechanical Engineering (SJME) Jurnal Teknologi dan Mutu Pangan BIOCITY: Journal of Pharmacy Bioscience and Clinical Community Journal of Life Science and Technology Protech Biosystems Journal Sultra Journal of Mechanical Engineering
Tanggasari, Devi
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EFFECT OF GLYCEROL CONCENTRATION VARIATIONS ON THE CHARACTERISTICS OF EDIBLE FILM MADE FROM KEPOK BANANA (Musa Paradisiaca) PEEL Safika, Nur Nik; Tanggasari, Devi
Protech Biosystems Journal Vol 5, No 2 (2025): Protech Biosytem Journal (Desember)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/protech.v5i2.35389

Abstract

The increasing accumulation of synthetic plastic waste has become a major environmental concern, necessitating the development of environmentally friendly packaging alternatives, such as edible films. This approach contributes to the advancement of sustainable food packaging while simultaneously enhancing the value of agro-industrial waste. Therefore, this study aimed to investigate the effect of different glycerol concentrations on the characteristics of edible films produced from kepok banana peels and agar. The parameters evaluated included moisture content, thickness, yield, and color. The experiment was conducted using a Completely Randomized Design (CRD) with three glycerol concentration treatments (0.5%, 1%, and 1.5%), each performed in triplicate. The results showed that glycerol addition significantly affected the moisture content, yield, and color of the Edible films, but had no significant effect on thickness. A glycerol concentration of 1% produced the best results, characterized by optimal moisture content and flexibility, high yield, and brighter color. This study demonstrates that the utilization of kepok banana peel waste in Edible film production has strong potential as an environmentally friendly alternative to conventional plastic packaging.
PHYSICAL AND CHEMICAL TESTS OF CANDLENUT (Aleurites moluccanus) DRIED AT VARIOUS OVEN TEMPERATURES Afriana, Yusnia; Tanggasari, Devi
Protech Biosystems Journal Vol 5, No 2 (2025): Protech Biosytem Journal (Desember)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/protech.v5i2.35434

Abstract

: The characteristics of dried candlenut are largely determined by temperature variations during drying. The purpose of this study was to determine the effect of variations in drying temperature on the fat content, protein content, and weight loss of candlenut (Aleurites moluccanus) seeds. Drying was carried out using an oven with three temperature variations, namely 40°C, 55°C, and 70°C. The parameters analyzed in this study included weight loss, water content, fat content, and protein content as indicators of quality and drying efficiency. The experimental design in this study used a Completely Randomized Design (CRD). The results showed that increasing the drying temperature significantly affected the fat content and weight loss. A temperature of 70°C produced the highest fat content of 67.64%, while a temperature of 40°C showed the lowest content of 60.96%. In addition, the higher the drying temperature, the greater the level of weight loss that occurs due to faster and more effective water evaporation. Protein content also experienced changes, although not significant, but tended to be stable at medium to high drying temperatures. Based on these results, it can be concluded that a drying temperature of 70°C is the optimal temperature for increasing the fat content and drying efficiency of candlenuts without significantly reducing the protein content.
THE EFFECT OF TRADITIONAL TAPE YEAST (Saccharomyces Cerevisiae) PERCENTAGE ON THE PHYSICAL AND CHEMICAL QUALITY OF VIRGIN COCONUT OIL (VCO) Arini, Devina; Tanggasari, Devi
Protech Biosystems Journal Vol 5, No 2 (2025): Protech Biosytem Journal (Desember)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/protech.v5i2.35342

Abstract

Coconut is a highly promising crop due to the wide variety of products that can be derived from it. One important form of coconut utilization is its processing into Virgin Coconut Oil (VCO). VCO can be produced through a fermentation method using yeast. This study aimed to evaluate the effect of different percentages of traditional ragi tape (Saccharomyces cerevisiae) on the physical and chemical quality of VCO. The experiment was conducted using a Completely Randomized Design with a single factor consisting of four treatments: 0%, 5%, 10%, and 15% ragi tape starter, each with three replications. Physical quality parameters included aroma, taste, and color, while chemical quality parameters comprised moisture content, free fatty acid (FFA) content, and peroxide value. The results showed that the percentage of ragi tape had no significant effect on the physical quality of VCO but significantly affected yield and chemical quality. The highest yield (23.3%) was obtained at the 15% treatment; however, the moisture content at 10% and 15% did not meet the SNI 7381:2022 standard. FFA levels in all treatments complied with the standard, whereas peroxide values in all treatments exceeded the SNI limit. Considering the balance between yield and chemical quality, the 5% ragi tape treatment was determined to be the best.
CHARACTERISTIC TESTING OF EDIBLE FILM FROM CASSAVA PEEL STARCH (Manihot esculenta) BASED ON THE EFFECT OF GLYCEROL VARIATION CHARACTERIZATION Azmi, Salmah Tiara; Tanggasari, Devi
Protech Biosystems Journal Vol 5, No 2 (2025): Protech Biosytem Journal (Desember)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/protech.v5i2.30018

Abstract

Edible film is a thin layer that functions as a coating for food products, made from natural and consumable materials. One of the materials used in this study is cassava peel starch, which is suspended with glycerol and agar as plasticizers. This study aims to determine the characteristics of Edible film made from cassava peel starch and agar with the addition of different glycerol concentrations. The research was conducted using an experimental method and designed with a Completely Randomized Design (CRD), with glycerol treatments of 1,5 ml (P1), 2 ml (P2), and 2,5 ml (P3). The results showed that variations in glycerol concentration affected the biodegradation rate but did not significantly influence thickness, solubility, and absorption capacity of the Edible film. The best absorption capacity was observed at 1,5 ml of glycerol, while the best results for thickness, solubility, and biodegradability were found at 2.5 ml of glycerol. The use of 2,5 ml of glycerol is recommended as the optimal treatment in terms of both physical and microbiological properties, with the following characteristics: thickness of 0,19 mm, solubility of 40,8%, film absorption capacity of 29,7%, and film biodegradability of 79,3%, with a degradation rate of 10,9 mg/day.
PHYSICAL AND CHEMICAL TEST OF CHILI PEPPERS (Capsicum Frutescens L) DRIED AT VARIOUS TEMPERATURES USING A DEHYDRATOR Jayanti, Tira; Tanggasari, Devi
Protech Biosystems Journal Vol 5, No 2 (2025): Protech Biosytem Journal (Desember)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/protech.v5i2.35341

Abstract

Chili pepper (Capsicum frutescens L.) is a high-value agricultural commodity rich in vitamin C and antioxidant compounds. However, drying processes may potentially reduce its physical and chemical quality. This study presents novelty by investigating the effect of low-temperature drying using a dehydrator at 45°C, 50°C, and 55°C for 10 hours on changes in the physical and chemical properties of chili pepper, aiming to determine optimal drying conditions to maintain product quality and functional value. The parameters analyzed included weight loss, moisture content, vitamin C content, and beta-carotene content. The experiment was conducted using a Completely Randomized Design (CRD) with a single factor and three replications. The results showed that drying temperature had no significant effect on the physical and chemical characteristics of chili pepper. Drying at 55°C resulted in the highest weight loss (78.70%) and the lowest moisture content (15.9%). The highest vitamin C content was obtained at 45°C (76.58 mg/100  g), while the highest beta-carotene content was also recorded at 45°C (78.69 mg/100  g). Appropriate selection of dehydrator temperature can help maintain quality and extend the shelf life of dried chili pepper.
PHYSICAL AND CHEMICAL PROPERTY ANALYSIS OF CHILI PEPPERS (Capsicum frutescens) DURING OVEN DRYING AT DIFFERENT TEMPERATURES Murni, Murni; Tanggasari, Devi
Protech Biosystems Journal Vol 5, No 2 (2025): Protech Biosytem Journal (Desember)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/protech.v5i2.35390

Abstract

Chili Peppers(Capsicum frutescens) is a local chili variety typical of Sumbawa that has a high level of spiciness and nutrient content such as vitamin C and antioxidants. However, the short shelf life is an obstacle in its utilization, so this study aims to determine the effect of temperature variations in drying using an oven on the physical characteristics (weight loss) and chemistry (moisture content, vitamin C, and antioxidant activity) of forest cayenne pepper. The method used was a one-factor Complete Random Design (RAL), namely drying temperatures (50°C, 60°C, and 70°C), each with three replicates. The results showed that weight loss increased with temperature increase, highest at 60°C, but not statistically significant (p > 0.05). Moisture content decreased in all treatments, but the difference between temperatures was not significant (p > 0.05). The vitamin C content is significantly reduced at high temperatures (p < 0.05), with a temperature of 50°C being able to maintain vitamin C best. In contrast, antioxidant activity increased as the temperature increased, and the temperature of 70°C resulted in the highest DPPH inhibition value significantly (p < 0.05). This study concludes that drying temperature affects physical and chemical parameters differently, so the selection of drying temperature should be adjusted to the purpose of processing, whether to maintain vitamin C or increase antioxidant activity.
Co-Authors Abqory, Muhammad Anis Adi Ardiansyah, Adi Adungka, Rasdi Afgani, Chairul Anam Afriana, Yusnia Amrullah, Shafwan Apri Hartina, Wiwin Aprilandani, Sinta Arini, Devina Ariskanopitasari, Ariskanopitasari Atmawan Oktavia, Siska Azmi, Salmah Tiara Azzahra, Naurah Fadillah Handayani, Yuni Harjito - Husdiana, Rani Jatnika, Ahmad Reza Jauhara, Laeela Jayanti, Tira Junita, Aida Norma Kamagi, Tri Wahyudi N Lubis, Mhd Afnan Yogi Meilita, Reti Mikhratunnisa, Mikhratunnisa Mulita, Alya Mulyadin, Muklis Murni Murni Nasution, Syahwiranda Nurfaidawati, Nurfaidawati Nurrahman, Aulia Rabiyatunnisah Radiansyah, Adi Rasul, Rasul Rizaldi, Lalu Heri Safika, Nur Nik SAMUYUS NEALMA Savitri, Desy Septianingsih, Rika Dwi Sulistiani, Qothrun Nada Wardani, Lusi Lukita Wayudi, Wahyudi