This research describes the role of starch nanoparticles in stabilizing the surfactant-free emulsion, namely Pickering emulsion. However, the concentration of starch and NaOH during the preparation of starch nanoparticles as a Pickering emulsifier have not been studied. Thus, this study aimed to obtain the proper concentrations of starch and NaOH when preparing breadfruit-based starch nanoparticles as emulsifiers for a Pickering emulsion. This study varied the concentration of starch (1, 3,or 5 (%(w/v)) and NaOH (0.1875 and 0.375 M) to form a starch dispersion. Starch nanoparticles were acquired through the interactions between the solvent (starch dispersion) and the non-solvent (ethanol) during nanoprecipitation. Then, the starch nanoparticles were evaluated for particle characteristics and emulsifier properties in a Pickering emulsion during two weeks of storage. As a result, the mixture of 5% starch and 0.1875 M NaOH produces breadfruit starch nanoparticles with the smallest size distribution (mean size: 123 nm), amorphous state (V-type crystal pattern), high enthalpy (259.02 J/g), and the best emulsifier properties for a Pickering emulsion, which was stable for two weeks. These results develop knowledge about the potency of breadfruit-based starch nanoparticles using 5% starch with 0.1875 M NaOH in the food emulsion field, particularly to encapsulate bioactive ingredients in a Pickering emulsion.

Kulit mangga merupakan salah satu limbah dari buah mangga yang jarang diolah menjadi produk pangan, seperti keripik. Perlakuan perendaman dengan larutan kapur sirih (Ca(OH)2 berpotensi dapat memperkokoh jaringan kulit buah mangga sehingga berpeluang menjadikan keripik kulit mangga memiliki tekstur renyah saat digoreng. Pembuatan keripik kulit mangga butuh evaluasi secara ilmiah untuk meyakinkan bahwa produk dapat dikonsumsi dan diterima masyarakat. Oleh karena itu, tujuan penelitian ini adalah untuk mengevaluasi sifat keripik kulit mangga setelah diberi perlakuan perendaman dengan larutan kapur sirih. Dalam studi ini, kulit mangga direndam dalam 1% dan 2% (b/v) larutan kapur sirih sebelum diberi adonan tepung dan digoreng. Setelah itu, keripik kulit mangga diamati dengan beberapa parameter, seperti kadar proksimat, warna, tekstur, dan sifat sensoris. Hasil menunjukkan bahwa kulit mangga yang direndam dalam 2% (b/v) larutan kapur sirih memiliki kadar air yang lebih rendah dan rasa yang lebih disukai panelis dibandingkan direndam 1% (b/v) larutan kapur sirih, meskipun tidak berbeda nyata dari segi tekstur. Temuan studi ini menjadi informasi ilmiah yang penting dalam menerapkan upaya pemanfaatan limbah dari buah mangga

Breadfruit is one of the agricultural products with high starch content (> 20%), leading to the potential for starch source. The limitation of native breadfruit starch (NBS) in the application of Pickering emulsion was the main reason for preparing breadfruit starch nanoparticles in this research. Preparation of breadfruit starch nanoparticles with the nanoprecipitation method was a time-efficient method. Therefore, this research aimed to evaluate breadfruit starch nanoparticle preparation (BSN) in the nanoprecipitation method and its application in Pickering emulsion. Investigation of size and shape, FTIR (Fourier Transform InfraRed) profile, turbidity as well as visual appearance and creaming index of Pickering emulsion was conducted to support and confirm the objective of this research. This study found that micrometer scale, high hydroxyl groups, and high turbidity of NBS were altered into the nanoscale, low hydroxyl groups, and low turbidity of BSN leading to the successful indication of preparation of breadfruit starch nanoparticle with nanoprecipitation method. The stability of Pickering emulsion improved with breadfruit starch nanoparticles, indicated by physical appearance and creaming index for 7-day storage at room temperature.

Cinnamon essential oil (CO) is susceptible to decreased stability during storage, limiting its application in food products. Pickering emulsion stabilized by starch nanoparticles becomes a potential encapsulating method that can improve CO stability. This study aimed to investigate the ability of breadfruit starch nanoparticles-stabilized Pickering emulsion to encapsulate CO with various concentrations. Encapsulation process was carried out using the high-energy emulsification method with dispersing CO (0.05%; 0.1%; 0.5%; 1% w/w) in emulsion. The loading efficiency of CO and emulsion properties were evaluated. Retention of CO was also observed in 7 days-storage. Results showed that 0.5% and 1% CO were encapsulated effectively and stable in Pickering emulsion, with loading efficiency and CO retention ranging from 79.49-81.13% and 78.86-79.20%, respectively. The addition of 0.5% and 1% CO increased yellowness (+a*: 7.45-8.99) as well as decreased whiteness (+L*: 85.77-86.06) and viscosity (629.9-721.8 cP) of Pickering emulsion. However, differences in CO concentrations did not affect the emulsion index of Pickering emulsion. These findings concluded that breadfruit starch nanoparticles-stabilized Pickering emulsion could encapsulate up to 0.5% and 1% CO with the best properties among other treatments. Therefore, breadfruit starch nanoparticles-stabilized Pickering emulsion can be an alternative as encapsulation method, which can later expand the application of CO in food products.

Banyaknya buah mangga yang dijumpai di Indonesia menjadikan komoditas hasil pertanian ini layak untuk dipelajari potensinya dalam berwirausaha. Daging buah mangga mengandung berbagai zat gizi dan rasa yang manis sehingga dapat diolah menjadi banyak produk, seperti es krim. Pembuatan es krim mangga menjadi upaya yang tepat dalam menghasilkan produk potensial yang menguntungkan. Potensi ini sebaiknya dipahami oleh siswa SMK sebagai penerus generasi bangsa yang dapat menciptakan lapangan pekerjaan. Salah satu cara dalam memberi pemahaman kepada siswa SMK adalah berupa kegiatan sosialisasi tentang potensi wirausaha es krim mangga. Pada kegiatan ini tim pengabdian bermitra dengan SMKN 1 Kedawung Sragen yang memiliki visi dan misi serupa dengan tujuan kegiatan. Kegiatan ini merupakan pemicu semangat siswa untuk menghasilkan sesuatu yang bermanfaat dari segi ekonomi. Metode yang digunakan dalam kegiatan ini antara lain menyelenggarakan sosialisasi dan demonstrasi cara pembuatan es krim mangga serta menyampaikan potensi keuntungan dari berwirausaha es krim mangga. Dari pelaksanaan kegiatan pengabdian masyarakat, dapat dikatakan bahwa mayoritas para siswi SMKN 1 Kedawung Sragen mengalami peningkatan pemahaman terkait karakter buah mangga, olahan es krim mangga dan potensi wirausahanya, yang ditunjukkan dengan jawaban post-test yang diadakan oleh tim pengabdian masyarakat. Kata kunci: olahan buah mangga, es krim mangga, wirausaha ABSTRACT The large number of mangoes found in Indonesia makes this agricultural commodity worth studying for its potential for entrepreneurship. Mango fruit flesh contains various nutrients and tastes sweet so it can be processed into many products, such as ice cream. Making mango ice cream is the right way to produce profitable potential products. This potential should be understood by SMK students as the next generation of the nation who can create jobs. One way to provide understanding to vocational students is in the form of outreach activities about the entrepreneurial potential of mango ice cream. In this activity, the community service team partnered with SMKN 1 Kedawung Sragen, which has a vision and mission similar to the objectives of the activity. This activity is trigger the enthusiasm of students to produce something that is useful from an economic point of view. The methods used in this activity include organizing socialization and demonstrations on how to make mango ice cream and conveying the potential benefits of mango ice cream entrepreneurship. From the implementation of community service activities, it can be said that the majority of female students at SMKN 1 Kedawung Sragen experienced an increased understanding of processed mango ice cream and its entrepreneurial potential, as indicated by the answers to the post-test conducted by the community service team. Keywords: processed mango fruit, mango ice cream, entrepreneurship