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All Journal G-Tech : Jurnal Teknologi Terapan
Rizki Aristyarini
Institut Teknologi Bacharuddin Jusuf Habibie, Indonesia
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.
Proximate Characteristics of Tofu Dregs Flour as an Alternative Food Ingredient Rizki Aristyarini; Andriyana Gustam; Fitrawaty Orista Evar; Suryansyah Surahman; Husnul Hatimah
G-Tech: Jurnal Teknologi Terapan Vol 9 No 3 (2025): G-Tech, Vol. 9 No. 3 July 2025
Publisher : Universitas Islam Raden Rahmat, Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70609/g-tech.v9i3.7458

Abstract

Tofu dregs is an abundant waste from food production that is often not optimally utilized. In fact, tofu dregs have the potential to become an alternative food source if done in accordance with the ideal processing process and supported by the characterization of its nutritional content. This study aims to assess the chemical characteristics of tofu dregs flour through proximate analysis. The parameters analyzed included moisture content, ash, fat, protein, and carbohydrate by difference. Tofu dregs samples were obtained from tofu artisans in Bogor Regency, then dried, ground, and analyzed through the laboratory. The research was exploratory in nature using two replicates. The results showed that the moisture content of tofu dregs flour was 8.49 ± 1.34%, ash content 2.81 ± 0.19%, fat 7.86 ± 0.21%, protein 17.32 ± 0.27%, and carbohydrate by difference 63.53 ± 1.09%. The high protein content indicates that most of the soybean protein fraction is still left in the dregs. The low moisture content means the potential microbiological resistance of tofu bagasse flour during storage. These findings confirm that tofu dregs flour has promising nutritional value and it can be further developed as a sustainable ingredient for high-protein and fiber-rich food formulations. This will thereby contribute to waste reduction and functional food innovation.
Encapsulation of Purple Sweet Potato Anthocyanins Using Alginate and Pectin as Natural Food Colorants Husnul Hatimah; Amran Laga; Rizki Aristyarini; Ardi Manggala Putra
G-Tech: Jurnal Teknologi Terapan Vol 10 No 1 (2026): G-Tech, Vol. 10 No. 1 January 2026
Publisher : Universitas Islam Raden Rahmat, Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70609/g-tech.v10i1.8714

Abstract

The use of non-food dyes is a problem in food safety. One of the efforts to solve this problem is the making of natural coloring products from purple sweet potato anthocyanin pigments. Anthocyanins are sensitive to oxidative damage, so encapsulation techniques need to be used to preserve bioactive compounds. Encapsulation with the coacervation method involves coating anthocyanins as the active ingredient with pectin and alginate as gel matrices, based on the principle of ionic gel formation. This study aimed to determine the optimal alginate concentration for the formation of anthocyanin encapsulates and to identify the color characteristics and interactions of the encapsulated anthocyanins from purple sweet potato. This study used various concentrations of alginate (0%, 0.5%, 1%, and 1.5%). The research parameters used were total anthocyanin and antioxidant activity (IC50). The findings indicated that the optimal concentration of alginate for preserving the solubility and stability of anthocyanin, derived from the bioactive compounds in purple sweet potatoes, was 1% alginate. This concentration resulted in a total anthocyanin content of 20.77 mg/L and an antioxidant activity (IC50) of 4049.73 ppm. A higher alginate concentration results in stronger gel formation; however, it simultaneously weakens the ability of alginate to bind anthocyanin as an active ingredient. This is attributed to the increase in viscosity, making the incorporation of the anthocyanin matrix into the encapsulates more difficult. Despite the very weak antioxidant activity, these anthocyanin encapsulates hold potential as natural food colorants for safe applications in acidic food products like beverages.
Co-Authors Amran Laga Andriyana Gustam Ardi Manggala Putra Fitrawaty Orista Evar Husnul Hatimah Nur Hardina Prihatin Prihatin Surahman, Suryansyah