Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Jurnal Pengolahan Hasil Perikanan Indonesia The Journal of Experimental Life Sciences (JELS)
Delima, Meita Putri
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Medicine & Pharmacology Neuroscience

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Optimasi penambahan karagenan dan minyak asiri bawang putih pada edible coating dengan response surface methodology: Optimization of kappa carrageenan and garlic essential oil addition in edible coating using response surface methodology Nurdiani, Rahmi; Firdaus, Muhamad; Astuti, Retno Tri; Yasmin, Putri; Fauzi, Adnan; Ningsih, Omega Tantia; Puspitasari, Dwi Anggraini; Delima, Meita Putri
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 9 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(9)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v27i9.51539

Abstract

Edible coating berbasis protein seperti gelatin dapat menghambat terjadinya penurunan kualitas dan memperpanjang masa simpan produk, serta berfungsi sebagai pembawa aditif bioaktif. Penambahan kappa karagenan meningkatkan kekuatan dan stabilitas edible coating, sementara minyak asiri bawang putih meningkatkan sifat antioksidan dan antimikrob pada edible coating melalui kandungan allicin dan senyawa fenoliknya. Penelitian ini bertujuan untuk menentukan optimasi penambahan karagenan dan minyak asiri bawang putih untuk produksi edible coating dengan aktivitas antioksidan dan antimikrob terbaik. Metode penelitian yang digunakan, yaitu metode eksperimen menggunakan software desain expert versi 13 dengan 2 faktor, yaitu penambahan kappa karagenan (0,7-1,3 g) dan minyak asiri bawang putih (0,9-1,5 mL). Hasil penelitian menunjukkan respons antioksidan dan antimikrob terbaik diperoleh pada formula penambahan kappa karagenan 1,2 g dan penambahan minyak asiri 1,4 mL yang memberikan nilai respons aktivitas antimikrob pada bakteri Escherichia coli sebesar 3,71 mm dan 4,75 mm untuk bakteri Staphylococcus aureus, sedangkan untuk respons antioksidannya sebesar 57,5%. Kandungan asam amino gelatin ikan patin tertinggi, yaitu glisina 261.366,93 mg/kg, L-prolina 122.232,03 mg/kg dan L-arginina 92.390,47 mg/kg. Penambahan karagenan dan minyak asiri bawang putih dapat meningkatkan aktivitas antioksidan dan antimikrob edible coating sehingga berpotensi menjadi alternatif kemasan aktif yang ramah lingkungan.
Optimization Methods and Food Safety Consideration of Edible Film: A Mini Review Delima, Meita Putri; Widjanarko, Simon Bambang; Mahatmanto, Tunjung
The Journal of Experimental Life Science Vol. 15 No. 1 (2025)
Publisher : Graduate School, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jels.2025.015.01.01

Abstract

Conventional food packaging plastics harm the environment due to their non-biodegradability, resulting in the accumulation of microplastics. Edible films present an eco-friendly packaging alternative capable of extending the shelf life of food products. These biodegradable films may be derived from natural biopolymers such as proteins, polysaccharides, and lipids. This mini-review explores the optimization techniques for edible film production and their safety in food applications. The information may be used to select effective optimization methods and appropriate safety tests for edible film formulation. Optimization methods, like Central Composite Rotatable Design (CCRD), may enhance the properties of edible films and reduce production costs effectively. However, studies advise against using mixture designs for edible films containing more than three ingredients. To ensure safety, edible films must be made using materials that are Generally Recognized as Safe (GRAS) and comply with regulatory standards set by the Food Drug Administration (FDA). From an applied perspective, toxicity tests (in vitro or in vivo) may be performed to evaluate the health implications of edible films and offer a more comprehensive view of their benefits and limitations in food packaging. Keywords: Edible Film, Food Safety, Optimization method.
Co-Authors Astuti, Retno Tri Dwi Anggraini Puspitasari Fauzi, Adnan Muhamad Firdaus Ningsih, Omega Tantia Rahmi Nurdiani SIMON BAMBANG WIDJANARKO Tunjung Mahatmanto Yasmin, Putri