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All Journal JURNAL INTEGRASI PROSES Eduvest - Journal of Universal Studies
Puji Wulandari
Universitas Sultan Ageng Tirtayasa
Aerospace Engineering Computer Science & IT Health Professions Neuroscience Social Sciences Other

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EFFECT OF SOYBEAN FLOUR ADDITION ON THE PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF BENENG TARO DRIED NOODLES Annisah Nurul Izzah; Puji Wulandari; Vega Yoesepa Pamela; Mohamad Ana Syabana
JURNAL INTEGRASI PROSES Vol 13, No 2 (2024)
Publisher : JURNAL INTEGRASI PROSES

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62870/jip.v13i2.29779

Abstract

Ketergantungan Indonesia pada impor gandum telah mendorong minat pada alternatif tepung lokal, meskipun formulasi sebelumnya menggunakan tepung talas beneng dan MOCAF menghadapi tantangan dalam mencapai kandungan protein 10% yang disyaratkan oleh Standar Nasional Indonesia (SNI). Untuk mengatasi hal ini, tepung kedelai Anjasmoro, yang dikenal dengan kandungan proteinnya yang tinggi, dimasukkan pada tingkat (0, 5, 10, 15, dan 20%). Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung kedelai Anjasmoro terhadap karakteristik fisikokimia dan organoleptik mi kering yang dibuat. Penelitian ini disusun dengan menggunakan rancangan acak lengkap (RAL) dengan satu faktor. Hasil menunjukkan bahwa mi dengan penambahan 15% tepung kedelai mencapai tingkat protein optimal, memenuhi standar SNI, sekaligus meningkatkan kecerahan warna berkat pigmen karotenoid alami pada kedelai. Namun, peningkatan kadar tepung kedelai juga meningkatkan kehilangan saat memasak dan memperpanjang waktu memasak akibat interaksi pati-protein yang berubah, sehingga diperlukan formulasi seimbang untuk menjaga tekstur dan kualitas. Penelitian ini menegaskan potensi penggunaan tepung lokal dalam mi kering, menawarkan produk yang lebih bergizi sambil mendukung sektor pertanian Indonesia dan mengurangi ketergantungan pada impor gandum.
Physical and Biodegradable Characteristics of Palm Wax-Coated Food Packaging Paper: Effect of Propylene Glycol Sayyidah Muthmainah; Puji Wulandari; Zulfatun Najah; Mohamad Ana Syabana; Siti Agustina
Eduvest - Journal of Universal Studies Vol. 5 No. 8 (2025): Eduvest - Journal of Universal Studies
Publisher : Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/eduvest.v5i8.51502

Abstract

This study aims to evaluate the effect of paper type and concentration of propylene glycol (PG) as plasticizer on the physical characteristics and biodegradability of palm wax coated paper packaging. Tests included thickness, water absorption, oil absorption, tensile strength, and elongation, as well as qualitative biodegradation tests. Palm wax coating imparts hydrophobic properties and increases strength, but its effectiveness is highly dependent on the pore structure and surface morphology of the base paper. PG can optimize homogeneity, flexibility, and interfacial bonding at certain concentrations, but excess PG or interaction mismatches can decrease strength or increase permeability. In particular, samples with A2-type paper showed very low oil absorption, indicating promising potential for food packaging applications that require superior oil barrier properties. In addition, the biodegradation test results showed visual degradation of the samples, confirming the material's ability to biodegrade. This study underscores the importance of specific material combinations to achieve optimal packaging properties. Overall, this palm wax coated paper packaging has the potential to be an eco-friendly food packaging alternative that can help reduce plastic waste.
Co-Authors Annisah Nurul Izzah Mohamad Ana Syabana Sayyidah Muthmainah Siti Agustina Vega Yoesepa Pamela Zulfatun Najah