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All Journal Indonesian Food Science and TechnologyJournal Journal Of Agritech Science (JASc) Journal of Agri-Food Science and Technology (JAFoST) Indonesian Journal of Food Technology Asia Pacific Journal of Sustainable Agriculture, Food and Energy (APJSAFE)
Rafi Renaldy Tamalea
Universitas Udayana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Environmental Science Immunology & microbiology

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Application of Dipping on CaCl2 as a Postharvest Treatment to Maintain the Quality of Pineapple during Storage Tamalea, Rafi Reynaldi; Haryanti, Pepita; Wibowo, Condro
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 9 No. 2 (2021): December 2021
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/apjsafe.v9i2.99

Abstract

Pineapple is a perishable agricultural products, therefore it needs an appropriate treatments at the postharvest stage. An appropriate treatment will contribute on maintaining the quality and prolong shelf life of the products. Recently, several efforts have been conducted to achieve the purposes. Moreover, appropriate treatments are still required for alternatives solution of pineapples producers. This study aims to determine the effect of the dipping on CaCl2 solution at various concentration on physical (mold incidence and mold severity), chemical (pH value) and sensory properties (color, texture, aroma, taste, and overall acceptance) of pineapple during storage. The dipping of the fruits were conducted at hot condition (50℃). The samples were MD-2 pineapple with two different classification of shell color (shell color 0 and shell color 2). The results showed that there was no significant effect of CaCl2 application treatment by dipping in hot water (50℃) on the parameters of pH value. The incidence and severity of mold were detected after 16th of storage on treated samples and the control. After storage for 40th days, the treated sample had better sensory properties, particularly on texture, color, and overall acceptance.
Edible Film Based on Arrowroot Starch and Glycerol Arifani, Erlina Nur; Tamalea, Rafi Renaldy
Journal of Agri-Food Science and Technology Vol. 5 No. 1 (2024): April
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v5i1.9494

Abstract

The edible film aims to improve the shelf life and safety of food by providing a physical barrier to external influences to prevent food deterioration. Arrowroot starch has high amylose content and excellent gelling ability, and it is massively produced in Indonesia. At the same time, glycerol has water-soluble and polar properties. So, studies were carried out on edible film based on arrowroot starch as the polysaccharide and glycerol as the plasticizer. This study was contributed to investigate the effect of the concentration of arrowroot starch (3, 4% w/v) and glycerol (1.25, 1.5, and 1.75% w/v) on physical properties (thickness by micrometer, functional group by FTIR, molecular structure surface by SEM) of edible film. The results showed that increasing the concentration of arrowroot starch and glycerol could increase tensile strength. Besides that, the formulations of 30% arrowroot starch with 12.5% glycerol and 40% arrowroot starch with 17.5% glycerol had the best tensile strength of 27.24 and 22.88 MPa, respectively. However, the results of the morphological analysis of the edible film on the arrowroot starch-glycerol formulation still contained pores and cracks.
KARAKTERISTIK FISIKOKIMIA EDIBLE FILM DENGAN BAHAN BAKU PATI GARUT DAN GLISEROL SEBAGAI PLASTICIZER Tamalea, Rafi Renaldy; Fajarini, Luh Dian Rna; Ibrahim, Nur Syamsi; Jannah, Syerina Raihatul
Journal Of Agritech Science (JASc) Vol 9 No 1 (2025): Journal Of Agritech Science -Mei
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jasc.v9i1.1453

Abstract

Tujuan penelitian ini adalah mengkaji pengaruh konsentrasi gliserol terhadap karakteristik fisik dan kimia dari Edible film yang dihasilkan berbasis pati garut serta mengkaji pengaruh bahan pati garut terhadap karakteristik fisik dan kimia dari Edible film yang dihasilkan. Penelitian ini menggunakan metode rancangan percobaan Rancangan Acak Lengkap dengan 6 kombinasi perlakuan dan 3 kali ulangan. Perlakuan yang digunakan adalah jumlah pati garut 3 gram dan 4 gram serta konsentrasi gliserol 1,25%, 1,5%, 1,75%. Kesimpulan pada penelitian adalah hasil dari analisis kadar air, ketebalan, kelarutan dan warna (a,b) menunjukkan tidak ada perbedaan yang signifikan dengan menggunakan uji F pada taraf 5% kecuali parameter warna kecerahan (L) dengan kadar pati yang berbeda menunjukkan adanya pengaruh atau perbedaan yang signifikan tetapi tidak ada pengaruh ataupun perbedaan yang signifikan antara perbedaan konsentrasinya.
The The Effect of The Ratio of Soy Milk to Whipping Cream on The Physical and Sensory Characteristics of Soy Milk Ice Cream Carrot Powder Presilia, Yolanda; Artawan, I Putu Agus; Sastyari, Ni Made Elza Diah; Fitriyani, Lilalita Dian Ayu; Mahayani, Ni Putu Diah; Yosephine, Erline Evangeline; Dewi, Ni Putu Okta Diana; Magdalena, Magdalena; Tamalea, Rafi Renaldy
Indonesian Journal of Food Technology Vol 4 No 2 (2025): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2025.4.2.17893

Abstract

Background: Plant-based ice cream made from soy milk has the potential to serve as a lactose-free functional food alternative; however, it often exhibits limitations in texture and sensory acceptance. The addition of whipped cream is expected to improve the physical and sensory characteristics of plant-based ice cream products. Purpose: This study aimed to evaluate the effect of different ratios of soybean milk to whipping cream on the physical and sensory characteristics of carrot and soybean milk ice cream and to determine the best formulation. Method: The research was conducted from may to July 2025 at the food processing laboratory, Faculty of Agricultural Technology, Udayana University. A Completely Randomized Design (CRD) was used with four treatments:P0 (100% Soybean milk:0% whipping cream), P1 (90%:10%), P2 (70%:30%) and P3 (50%:50%), each replicated three times. Observed variables included overrun, melting time, and sensory attributes such as aroma, texture, color, sweetness, mouthfeel, carrot flavor, soybean flavor, and overall acceptance, evaluated using scoring and hedonic tests by 30 semi-trained panelists. Result: Results showed that the soybean milk and whipping cream ratio significantly affected overrun, melting time, color, texture, mouthfeel, and overall acceptance. The highest overrun was obtained in P3(50.10%), while P0 recorded the lowest (14.41%). The melting time increased with higher whipping cream proportions, from 14.17 minutes in P0 to 110.81 minutes in P3. Sensory evaluation revealed significant differences in color, texture, mouthfeel, and overall acceptance, but no significant differences in aroma, sweetness, carrot flavor, and soybean flavor. Principal Component Analysis (PCA) indicated that P2 (70% soybean milk:30% whipping cream) produced the most preferred ice cream, characterized by a soft texture, creamy mouthfeel and the highest acceptance score. These findings suggest that optimizing the ratio of soybean milk and whipping cream can improve the quality and sensory properties of plant-based ice cream.
Improving Protein, Antioxidant, and Sensory Acceptance of Modified Arrowroot Composite Noodles with Black Garlic Extract for Healthy Food Innovation Kadek Diah Puspawati, Gusti; Sekarjati, Agnes Monika Gandhes Sekarjati; Wiadnyani, Anak Agung Istri Sri; Fajarini, Luh Dian Rna; Tamalea, Rafi Renaldy
Indonesian Food Science and Technology Journal Vol. 9 No. 2 (2026): Volume 9 Number 2, July 2026 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v9i2.47879

Abstract

Composite noodles made from wheat flour with modified arrowroot starch can reduce wheat usage (30%) but require additional nutrients, have low sensory acceptance, and improve health benefits. Black garlic, a fermented form of garlic, has attracted research attention for its health benefits and unique flavor. The fortification of black garlic extract may affect product characteristics; therefore, information on the characteristics of composite wet noodles is needed to develop functional food innovations. This study aimed to investigate the effect of black garlic extract fortification on the nutrient, antioxidant, physical, and sensory properties of arrowroot composite wet noodles. The research employed a randomized block design, in which black garlic extract concentration (0%, 2%, 4%, 6%, 8%, and 10%) was fortified into composite wet noodles containing wheat flour and modified arrowroot starch that using autoclave-cooling method (70:30). The fortification of black garlic extract in 10% resulted in the best of the composite wet noodles to consume, with characteristics of 36.47% moisture content, ash content (0.43%), protein (9.95%), fat (2.4%), carbohydrate (50.75%), calories (264.40 kcal), dietary fiber (2.66%), resistant starch (1.81%), total phenolic content (0.15 mg GAE/g), total flavonoid content (0.04 mg QE/g), antioxidant activity (30.53%), the color was dark brown (L* value 38.40; a* value 7.70; b* value 54.10), water absorption (448.51%), cooking loss (12.31%), and elasticity (10.67%). The color, aroma, and taste were typical of black garlic; the texture and overall acceptance were liked. Black garlic extract improved protein, sensory acceptance, antioxidant activity, making it a healthy and potentially functional food innovation.
Co-Authors Anak Agung Istri Sri Wiadnyani Artawan, I Putu Agus Condro Wibowo Dewi, Ni Putu Okta Diana Erlina Nur Arifani Fitriyani, Lilalita Dian Ayu Ibrahim, Nur Syamsi Jannati, Fitri Nur Kadek Diah Puspawati, Gusti Luh Dian Rna Fajarini Magdalena Magdalena Mahayani, Ni Putu Diah Pepita Haryanti Presilia, Yolanda Sastyari, Ni Made Elza Diah Sekarjati, Agnes Monika Gandhes Sekarjati Syerina Raihatul Jannah Yosephine, Erline Evangeline