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All Journal AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Jurnal Ilmiah Padma Sri Kreshna Journal Science Innovation and Technology (SINTECH)
Nursari, Elisa Tri
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Social Sciences

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Bio-Wrap Cumin: Intelligent Edible film Berbasis Kitosan Dengan Penambahan Ekstrak Kunyit Sebagai Antimikroba Dan Indikator Kerusakan Daging: Bio-Wrap Cumin: Intelligent Edible film Berbasis Kitosan Dengan Penambahan Ekstrak Kunyit Sebagai Antimikroba Dan Indikator Kerusakan Daging Nursari, Elisa Tri
Journal Science Innovation and Technology (SINTECH) Vol. 5 No. 1 (2024): SINTECH JURNAL BULAN NOVEMBER 2024
Publisher : Universitas Duta Bangsa Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47701/sintech.v5i1.4903

Abstract

Meat is one of the sources of protein that is widely consumed by the public. Meat is easily damaged both physically, chemically and microbiologically. The damage that occurs is generally due to microbial activity. One of the damages to meat is indicated by changes in pH. Meat that has a higher pH indicates the beginning of meat damage. In order to determine the level of meat damage, an indicator of meat color change is needed. One thing that can be done is to use primary packaging from chitosan with the addition of turmeric extract as an antimicrobial (intelligent edible film). Changes in pH are seen in intelligent edible film which in alkaline conditions will become brownish or red and in acidic conditions will become bright yellow. The results of this literature study aim to provide an alternative meat packaging that acts as an indicator of meat damage, is environmentally friendly and safe to consume. The method used in this literature study is a narrative method that reviews literature and analyzes microbial inhibition zones and characterization of intelligent edible films such as tensile and elongation tests produced. The inhibition zone in Staphylocaccus aureus bacteria was 8.63 mm at 40% curcumin concentration, Escherichia coli 19.88 mm and Shigella dysenteriae 15.5 mm at 100% turmeric extract, intelligent edible film can be an alternative to maintain the quality of meat products.
Inovasi Diversifikasi Produk Pangan Fungsional Berbasis EmponEmpon Lokal sebagai Strategi Ketahanan Pangan di Kelurahan Kedungkeris Kecamatan Nglipar, Gunung Kidul Masrukan; Nursari, Elisa Tri; Darmawan, Eman; Bahri
Jurnal Ilmiah Padma Sri Kreshna Vol. 7 No. 2 (2025): Jurnal Padma Sri Kreshna
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/psk.v7i2.2091

Abstract

The development of product diversification based on empon-empon by the Seger Waras Agricultural Industry Group (KITSW) in Kedungkeris Village, Nglipar District, Gunungkidul Regency, faces several challenges, particularly in post-harvest handling, standardized herbal product processing, and conventional marketing strategies. Through the Community Partnership Program (PKM), the implementing team provided solutions via several forms of assistance: 1) training and mentoring in optimal post-harvest handling of empon-empon 2) training and mentoring in the production of simplisia and functional beverages based on empon-empon, and 3) training and mentoring in business management and digital marketing strategies. As a result of the program, proper post-harvest handling and processing practices were successfully implemented, leading to the production of simplisia and functional beverages under the brand “Saras Kasuri Toga”. Marketing efforts were also improved, not only through conventional methods but also via technology-based platforms such as the website https://kedungkeris-mart.com). This program has contributed to enhancing the competitiveness and welfare of the farmer group in managing their business, strengthening local food security, and creating new employment opportunities for the surrounding community. Keywords: diversification, local empon-empon, functional food, food sovereignty
Karakteristik Fisikokimia Mayonnaise Rendah Lemak Berbasis Isolat Protein Kedelai : Studi Formula Terbaik Berdasarkan Uji Hedonik Nursari, Elisa Tri; masrukan; Darmawan, Eman; Laswati, Dyah Titin
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 7 No. 2 (2025): Agrotech: Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v7i2.2220

Abstract

Conventional mayonnaise is typically high in fat and cholesterol due to the use of oil and egg yolk as emulsifiers. This study aimed to develop a healthier alternative by formulating low-fat mayonnaise using soy protein isolate (SPI) as a plant-based emulsifier. The objective was to evaluate the physical and chemical properties of SPI-based mayonnaise selected through hedonic testing, and to compare it descriptively with a conventional sample (without SPI) and a commercial product. A Completely Randomized Design (CRD) was applied with five SPI concentrations: 0%, 1%, 2%, 3%, and 4%. Parameters observed included viscosity, texture, emulsion stability, color, pH, moisture, fat, and protein content. The 4% SPI formulation was identified as the most preferred based on sensory evaluation. Results showed that the 4% SPI sample had lower fat content (31.51%) and higher protein content (4.41%) than the reference samples. It also exhibited high viscosity (36,937.5 cP), good texture (0.094 N), excellent emulsion stability (96.80%), bright appearance (L=66.30; a=1.33; b=12.67), and a pH of 3.95. These findings suggest that SPI-based mayonnaise offers improved nutritional and physical qualities, making it a promising functional low-fat alternative favored by consumers.
Co-Authors Bahri Darmawan, Eman Dyah Titin Laswati Masrukan Masrukan