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All Journal G-Tech : Jurnal Teknologi Terapan
Prihatin Prihatin
Institut Teknologi Bacharuddin Jusuf Habibie
Computer Science & IT Decision Sciences, Operations Research & Management Energy Engineering

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Effect of Edible Coating of Aromatized Biopolymer on Spatial Distribution of Fat in Gel Emulsion Ardi Manggala Putra; Husnul Hatimah; Rizki Aristyarini; Fitrawaty Orista Evar; Andriyana Gustam; Suryansyah Surahman; Nur Hardina; Prihatin Prihatin
G-Tech: Jurnal Teknologi Terapan Vol 9 No 1 (2025): G-Tech, Vol. 9 No. 1 January 2025
Publisher : Universitas Islam Raden Rahmat, Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70609/gtech.v9i1.6205

Abstract

This study aimed to evaluate the effect of aromatized thin-layer biopolymers on sensory perception in gel emulsions with spatial distribution of fat. An edible coating technique was used with Wijsman butter and cheese-cheese aromas to enhance fat perception without compromising other sensory attributes. Homogeneous gels with 20% fat content were applied with scented and unscented thin-layer biopolymers and then analyzed using the hedonic organoleptic method involving hardness, suppleness, color (transparency), and aroma parameters. The results showed that the scented thin-film biopolymer improved panelists' acceptance of fat aroma perception (score of 7.8), compared to the unscented biopolymer (score of 5.5). Panelists' acceptance of hardness, suppleness, and gel transparency did not differ significantly between the flavored and unscented treatments (values ranged from 7.1 to 7.9). This suggests that the addition of aroma can improve the perception of fat without affecting the physical quality of the gel. The use of aromatized thin-layer biopolymers can be an effective strategy to improve the sensory quality of low-fat food products, which is relevant in efforts to address the prevalence of overnutrition. This study contributes to the development of healthy food technology while maintaining consumer preferences for product texture and visuals.
Effect of Superior Varieties and Insecticides on Pest Control and Food Safety of Groundnut (Arachis hypogaea L.) Prihatin Prihatin; Nurul Wiridannisaa; Tamrin Abdullah
G-Tech: Jurnal Teknologi Terapan Vol 9 No 2 (2025): G-Tech, Vol. 9 No. 2 April 2025
Publisher : Universitas Islam Raden Rahmat, Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70609/gtech.v9i2.6750

Abstract

Groundnut (Arachis hypogaea L.) is a vital protein source supporting nutrition and sustainable farming, yet its productivity in Indonesia remains low due to pests and poor cultivation.This study aims to evaluate the effectiveness of a combination of superior varieties and types of insecticides in suppressing pest populations and increasing yields. The research was conducted in Sambueja Village, Maros Regency, using a Randomized Group Design (RAK) with four treatments: A1 (local seed + deltamethrin chemical insecticide), A2 (local seed + bogenvil vegetable insecticide), B1 (Takar 2 + chemical insecticide), and B2 (Takar 2 + vegetable insecticide), each with three replications. Results indicated that treatment B1 gave the highest yields: plant height 45 cm, number of leaves >20, wet weight 287.42 g, and number of pods 286.93 per plant. Treatment B2 was also high: 261.98 g wet weight and 261.49 pods. Treatments with local varieties gave lower yields. The use of improved varieties such as Takar 2, especially in combination with effective insecticides, is proven to increase productivity. However, chemical insecticides risk leaving residues that impact natural enemies, health, and the environment. In contrast, plant-based insecticides, while slower, are an environmentally friendly alternative that supports sustainable and safe agriculture.
Co-Authors Andriyana Gustam Ardi Manggala Putra Fitrawaty Orista Evar Husnul Hatimah Nur Hardina Nurul Wiridannisaa Rizki Aristyarini Surahman, Suryansyah Tamrin Abdullah