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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Inovasi Pangan dan Gizi
Sandi, Olifia Mutiara
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Agriculture, Biological Sciences & Forestry Environmental Science Industrial & Manufacturing Engineering

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Optimasi Pembuatan Heat Sealable Film dari Kolang-Kaling sebagai Bahan Kemasan Sandi, Olifia Mutiara; Muhandri, Tjahja; Suyatma, Nugraha Edhi
Jurnal Teknologi dan Industri Pangan Vol. 35 No. 1 (2024): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2024.35.1.79

Abstract

The sugar palm fruit (Arenga pinnata Merr.) has a great potential to be widely used in food industries due to its galactomannan that is able to form stable gels at high temperatures and produce excellent film properties. This study aimed to determine the optimum formula of edible films made from sugar palm fruit blended with carboxymethyl cellulose (CMC), beeswax, and glycerol, and then used them as food packaging. The independent variables included CMC concentration was 2–4% (w/v), beeswax concentration was 0.5–2% (w/v) and glycerol concentration was 1–2% (v/v). Sugar palm fruit 10 g and 100 mL of distilled water were set as fixed variables. The quality of the films was observed including thickness, heat sealability, water vapor transmission rate (WVTR), and solubility. The optimum formula was achieved as follows: 3.11% (w/v) CMC, 2.00% (w/v) beeswax, and 1.00% (v/v) glycerol. The optimum formula of edible film was thickness of 0.15 mm, heat sealability of 115.51 N/m, WVTR value of 2.86 g/m2/h, and solubility of 75.61%. Based on the characteristics of dissolution time test showed that the edible pouch took 2.5 min to dissolved.
Microorganisms in probiotic beverage fermentation: Health benefits and mechanisms in dairy and non-dairy products Jannah, Mirriyadhil; Wakiah, Nurul; Sandi, Olifia Mutiara; Islamawan, Praboyo Ardin; Wulan, Nur Lili Nia
Jurnal Inovasi Pangan dan Gizi Vol. 2 No. 1: (February) 2025
Publisher : Institute for Advanced Science, Social, and Sustainable Future

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61511/jipagi.v2i1.1773

Abstract

Background: Probiotics are microorganisms that actively improve health by improving the balance of intestinal microflora when consumed alive in adequate amounts. Probiotics are directly able to help the microflora in the digestive tract to inhibit pathogenic bacteria that can interfere with the digestive tract. This review aims to find out some examples of probiotic fermented beverage products, types of microorganisms that play a role and their benefits for human health. Methods:  This article is a descriptive explanation using the literature review method. The stages of the literature review include collecting literature sources that are relevant to the research topic. Furthermore, analysis and evaluation of important findings from previous studies are carried out. Finally, a synthesis is carried out to formulate conclusions. Finding: Fermented dairy products such as yogurt, soy sauce, kefir, and yakult, as well as non-dairy products such as kombucha tea, are good sources of probiotics for health. The fermentation process in dairy products converts lactose into lactic acid, while in kombucha tea, fermentation occurs through a solution of tea and sugar with a kombucha microbial starter (a symbiosis of bacteria and yeast). Conclusion: Both fermented dairy products and non-dairy products contain probiotics that are beneficial for health. Fermentation of dairy products occurs by converting milk lactose into lactic acid. Novelty/Originality of This Study: This review uniquely compares dairy and non-dairy probiotic beverages, highlighting the symbiotic fermentation in kombucha tea as an alternative to traditional dairy products. It offers a fresh perspective on the diverse microbial mechanisms and health benefits of probiotics from both sources.
Co-Authors Islamawan, Praboyo Ardin Nugraha Edhi Suyatma Tjahja Muhandri Wakiah, Nurul Wulan, Nur Lili Nia