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All Journal Jurnal Pangan dan Agroindustri JMM (Jurnal Masyarakat Mandiri) TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian AGROMIX Techno-Fish Jurnal Abdi Insani Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat Food ScienTech Journal GUYUB: Journal of Community Engagement Jurnal Cahaya Mandalika CENDEKIA : Jurnal Ilmu Pengetahuan Journal Of Human And Education (JAHE) Jurnal Teknologi Pangan Jurnal Sains dan Teknologi Jurnal Teknologi dan Manajemen Industri Terapan Indonesian Sugar Research Journal Journal Research of Social Science, Economics, and Management Innovative: Journal Of Social Science Research RESLAJ: Religion Education Social Laa Roiba Journal Journal of Natural Sciences and Learning Agricultural Power Journal
Utami, Cahyaning Rini
Universitas Yudharta Pasuruan
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Formulation of Impatiens balsamina L. Leaf Extract Nanoemulsion and Its Activity Against Foodborne Pathogen Salmonella Spp. Cahyaning Rini Utami; Alfiyah Nur Rohmah Ida
Food ScienTech Journal Vol 8, No 1 (2026)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v8i1.38675

Abstract

Growing demand for safer preservatives has increased interest in plant-derived antimicrobials, yet many bioactives show poor compatibility and instability in aqueous systems. This study formulated and characterized Impatiens balsamina L. leaf-extract nanoemulsions and assessed anti-Salmonella activity using disc diffusion and broth microdilution. The ethanolic extract (maceration) showed a positive Mg–HCl reaction and contained 60.19 ± 0.015 mg GAE/g total phenolics and 28.25 ± 0.12 mg QE/g total flavonoids. Nanoemulsions were prepared with Tween 80:propylene glycol ratios F1 (5:1), F2 (6:1), F3 (7:1), and F4 (1:0), then evaluated for pH, viscosity, droplet size (PSA), PDI, zeta potential, TEM morphology, and homogeneity during 0–21 days. All formulations were acidic (pH 4.13–4.23) with no significant differences. Droplet size decreased from 176.06 nm (F1) to 30.56 ± 0.6 nm (F4) with a low PDI (0.226 ± 0.2), higher viscosity (32.0 ± 0.2 cP), and zeta potential of −19.98 ± 0.04 mV; only F4 remained homogeneous through 21 days and showed fine, near-monodisperse droplets in TEM, yielding the highest De Garmo index (0.89). F4 produced an 11.65 ± 0.24 mm inhibition zone versus crude extract (10.26 ± 0.19 mm) and blank nanoemulsion (2.34 ± 0.17 mm). MIC/MBC confirmed concentration-dependent activity for F4 (6.60 ± 0.03/13.75 ± 0.02 mg/mL) compared with the crude extract (7.50 ± 0.02/14.23 ± 0.01 mg/mL). Overall, formulation optimization improved dispersion robustness and modestly enhanced anti-Salmonella performance under standardized conditions; validation in representative food matrices remains necessary.
Pengaruh Urutan Proses Osmotik-Termal dan Teknik Pengeringan terhadap Mutu Sensoris Manisan Herbal Jahe Cahyaning Rini Utami; Roisatul Ainiyah; Senja Ike Rismawati
INSOLOGI: Jurnal Sains dan Teknologi Vol. 5 No. 2 (2026): April 2026
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v5i2.7625

Abstract

This study evaluated how the sequence of osmotic–thermal processing and the drying method influence the sensory quality of candied ginger slices. We designed four processing treatments (P1–P4) that differed in the order of sugar contact and heating, as well as the end-step method (drying or sugar crystallization). Twenty panelists rated color, aroma, taste, texture, and overall liking on a 1–5 hedonic scale. We assessed differences among treatments using the Friedman test (α = 0.05). We selected the best treatment using a modified De Garmo effectiveness index with weighted sensory parameters. The results showed significant treatment effects across all main sensory attributes. P4 consistently achieved the highest acceptance scores and demonstrated a more favorable profile in derived attributes noted by panelists, including a more uniform appearance, a more pleasant aroma, a better-balanced taste, and a more acceptable bite. Consequently, P4 produced the highest total effectiveness score in the De Garmo selection. These findings indicate that optimizing the osmotic thermal sequence  particularly when finalized through controlled crystallization can enhance consumer acceptance and support more consistent product quality for small-scale to semi-commercial production.
Smart Film From Chitosan–Anthocyanin Extracted From Allium cepa L. (Red Onion Skin) For Detecting Freshness of Chicken Meat Kharizma Firdausi Nuzula; Cahyaning Rini Utami
Food ScienTech Journal Vol 7, No 2 (2025)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v7i2.35511

Abstract

This study aimed to develop and evaluate a chitosan-based smart film incorporating anthocyanins extracted from red onion peel (Allium cepa L.) using a green extraction method for visual detection of chicken meat freshness. Anthocyanins were extracted via maceration using Deep Eutectic Solvent (DES) and 96% ethanol. DES extraction, recognized as an environmentally friendly alternative to conventional solvents, yielded approximately 35% higher anthocyanin content than ethanol. The smart films were prepared from chitosan, corn starch, and polyvinyl alcohol (PVA) at three PVA-to-anthocyanin ratios (1:1, 1:2, and 1:3) and tested on chicken meat stored at room temperature (5 days) and under refrigeration (10 days). Physical (thickness, tensile strength), chemical (moisture content, pH), and sensory (color, aroma, texture) analyses were conducted. Higher PVA concentrations improved film thickness and tensile strength, while chilled storage significantly reduced spoilage rates, indicated by lower pH and moisture values. Notably, the film exhibited a clear color transition from purple to greenish-yellow in response to pH changes associated with meat degradation, confirming its effectiveness as a pH-sensitive freshness indicator. The 1:3 PVA–anthocyanin formulation demonstrated optimal stability, responsiveness, and visual clarity. In conclusion, the developed chitosan-based smart film offers a sustainable, non-toxic, and efficient approach for monitoring chicken meat freshness, underscoring its potential as an eco-friendly intelligent packaging solution for ensuring food safety and quality.
Co-Authors A. Asrijal Abdul Rosid Alfiyah Nur Rohmah Ida Amruddin, Amruddin Aulia, Lailatuzzahro Al-Akhda Briliana, Vita Burhan, 𝐒𝐡𝐨𝐤𝐢𝐟𝐮𝐥 Damayanti Masduki Deny Utomo Dewa Oka Suparwata E Ernawati, E Emmy Hamidah Ernawati Ernawati Ernawati Fitriani, Alisatul Gunawan, Untung Hapsari Titi Palupi Hayuti Windha Pagiu Hertini, Etty Sri Ifadah, Qodhrul Izza Irdianis Imam Jayanto Indah Yuly Putri Pratama Irawati Mei Widiastuti Isnawati Nurjannah Jelita Safira April Yanti Kharizma Firdausi Nuzula Khoirin Maghfiroh Luluk Nur Aini Mufidah Luluk Yuliati Mafaza, Sulkha Maftuhatuz Zakiyah Darojah Mitra Musika Lubis Moh. Awaludin Adam Moh. Awaludin Adam Ni Made Ayu Suardani Singapurwa Nuriyah Fitriani Pande Ayu Naya Kasih Permatananda Pareira, Magdalena Sunarty Parinduri, Ramadha Yanti Perceka, Andhika Lungguh Pratama, Indah Yuly Putri Putri, Annisa Rachmani Putri, Elvina Triana R.R. Sri Karuniari Nuswardhani rahmi setiawati RASTRI, ENDAH SAPTO Restu Widyo Sasongko Risalatul Muawanah Roisatul Ainiyah Sahrial Sahrial Sakdiyah, Anis Fatus Samuel Indrayana Saputri, Romadhiyana Kisno Senja Ike Rismawati Senja Ikerismawati Sinta Hikmatul Fauziah Suarni, Ertati Sulkha Mafaza Utami, Desy Cahyaning Utomo , Bekti Widya Lusi Arisona Widyatus Solichah Zakiyah Darojah, Maftuhatuz Zuhro, Lailatuz