AbstrakKonsentrasi bahan dasar dan pemlastis yang digunakan dalam formulasi Edible film diyakini mempengaruhi karakteristik fisik film. Tujuan dari penelitian ini adalah untuk mengevaluasi pengaruh konsentrasi bahan dasar (karagenan) dan pemlastis (gliserol) terhadap karakteristik Edible film yang dihasilkan dan untuk menentukan konsentrasi karagenan dan gliserol yang terbaik berdasarkan karakteristik fisik dari Edible film. Penelitian dilaksanakan dengan menggunakan rancangan acak lengkap faktorial dengan 3 kali ulangan. Perlakuan yang diterapkan meliputi konsentrasi karagenan (1%, 2%, and 3% (b/v)) dan konsentrasi gliserol (5%, 10%, dan 15% (b/b)). Hasil penelitian menunjukkan bahwa konsentrasi karagenan dan gliserol yang digunakan dalam formulasi berpengaruh terhadap karakteristik Edible film. Ketebalan film dan kadar air sangat dipengaruhi oleh konsentrasi karagenan dan gliserol, sedangkan pemanjangan hanya dipengaruhi oleh konsentrasi karagenan. Karakteristik fisik Edible film yang terbaik diperoleh pada konsentrasi karagenan 3% dan konsentrasi gliserol 10%.Kata kunci: bahan dasar, konsentrasi karagenan, ketebalan film, pemanjangan Characterization of Carrageenan Edible films Plasticized with GlycerolAbstract Concentration of base materials and plasticizers used in the formulation of edible film was believed to affect physical characteristics of the film. The objectives of this study were to evaluate the effects of base material (carrageenan) and plasticiser (glycerol) concentrations on the characteristics of edible films produced and to determine the best concentrations of these two components based on the physical characteristics of the films. The experiment was conducted using a completely randomized factorial design with triplicated. The treatments applied were the concentrations of carrageenan (1%, 2%, and 3% (w/v)) and glycerol (5%, 10%, and 15% (w/w)). The results showed that carrageenan and glycerol concentrations used in the formulation of edible film affect the edible film characteristics. Film thickness and moisture content were significantly influenced by carrageenan and glycerol concentrations, while film elongation was only affected by carrageenan concentration. The best physical characteristic of the edible films was obtained when carrageenan and glycerol concentrations were 3% and 10% respectively. Keywords: base materials, carrageenan concentration, film thickness, elongation PENDAHULUANEdible film merupakan salah satu alternatif kemasan yang dapat diaplikasikan pada bahan pangan karena sifatnya yang dapat terurai secara alami (biodegradable) sehingga ramah lingkungan, terbuat dari bahan yang aman bagi kesehatan sehingga dapat dikonsumsi bersama dengan bahan pangan yang

Many researchhavefound thatthe use of zero energy coolchamber (ZECC) extend the shelf life of stored fruits and vegetables. There is a lack of study conducted in Indonesia about the use of ZECC to keep mangos after harvesting though. The present study, therefore, was aimed to understand the quality and storability of stored mangos in ZECC. Three different storage containers, a ZECC, ambient, and refrigerator with different average RH and temperature, were used to place selected ripe mangos (Mangifera indica L) that were manually harvested from farmers’ field nearby. The ZECC was set up at the residential complex for lecturer of Hasanuddin University as the experiment site. Results showed that mangos inside ZECC were acceptable until eleven days of storage after considering both quality and sensory evaluation. The result suggests that ZECC can maintain mango’s quality and extend its shelf life, which reveals that ZECC seems promisingfor commercial application

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Encapsulation is one of the methods of protecting bacteria in unfavorable environmental conditions such as processing, storage and digestion. The aim of this research was to investigate the encapsulation effect of Lactobacillus plantarum and Streptococcus thermopillus on ice cream during frozen storage (-28oC). The study also was to investigate its resistance to stomach acid condition (pH 2.0) and bile salt (0.5%), and its effect on organoleptic and overrun ice cream. Encapsulation was performed using an emulsion technique with sodium alginate as a coating. Bacterial resistance was seen from the total amount of Lactic Acid Bacteria during storage. The results showed that there was no significant difference (P>0.05) on the organoleptic ice cream Lactic Acid Bacterial were encapsulated and not during storage. The value of overrun ice cream free lactic acid bacteria is greater than the ice cream in encapsulated lactic acid bacteria.The results showed that there was significant difference (P<0.05) on the viability Lactic Acid Bacteria were encapsulated and not during storage. Lactobacillus plantarum and Streptococcus thermopillus without encapsulation has decreased as much 1.25CFU Log g-1(12%)and 2.56CFU Log g-1 (25%). While Lactobacillus plantarum and Streptococcus thermopillus with encapsulated orespectively decreased to 0.20 log CFU g-1(2%) and 1.45CFU Log g-1 (14%)after eight weeks storage. Similarly, in gastric acid conditions pH 2 and 0.5% bile salts, encapsulated Lactic Acid Bacteria have better resilience than unencapsulated Lactic Acid Bacteria.Therefore, encapsulated lactic acid bacteria have better viability to freezing temperatures, gastric acid and bile salts during frozen storage

Introduction: Milkfish is a potential source of animal nutrition, especially for supplying human protein needs. In the present paper, we provide complete data on nutrient content of milkfish that can be used as a reference for diet formulation and for the further processing of milkfish. Methods: Proximate analysis, amino acid and fatty acid composition, and vitamin and mineral content of milkfish were determined. Results: The results showed that milkfish contained high concentration of protein (24.18%) and high proportion of monounsaturated fatty acids as oleic acid (32.11%). The amino acid found in the highest concentration was glutamic acid (1.28%). The macro-minerals in the milkfish were calcium (Ca), magnesium (Mg), sodium (Na) and potassium (K). Among the micro-minerals present were iron (Fe), zinc (Zn), copper (Cu) and manganese (Mn), and the main vitamins present include A, B1 and B12. Conclusion: Based on their protein content, milkfish may be classified as a source of high protein. Glutamic acid which is the highest amino acid in milkfish as well as fatty acid content of oleic acid makes milkfish a healthful fish.