ABSTRAKKemasan biodegradable foam dibuat dari tapioka, ampok jagung, nanopartikel zinc oxide (ZnONP) dan pemlastis etilen glikol (EG). Kemasan diproses melalui cara thermopressing. Tujuan penelitian adalah untuk mengetahui pengaruh penambahan ZnONP dan EG. Penelitian ini dilakukan dengan menggunakan rancangan acak lengkap faktorial dengan 3 kali ulangan, dilanjutkan dengan uji Duncan pada α = 5%. Terdapat dua faktor yang digunakan yaitu ZnONP terdiri dari 3 taraf yaitu 0%, 1%, dan 2% serta EG yang terdiri atas 2 taraf yaitu 0% dan 5%. Pengaruh penambahan ZnONP dan EG terhadap sifat fisik dan antimikroba dievaluasi dengan menguji parameter warna, kadar air, daya serap air, densitas, kristalinitas, struktur morfologi, sifat termal, dan sifat antimikroba. Perlakuan terbaik adalah Z3P1 (ZnONP 2% dan EG 0%), karakteristik biodegradable foam yang dihasilkan yaitu nilai L 78,42, nilai °hue 91,88, kadar air 7,65%, daya serap air 59,64%, densitas 0,64 g/cm³, kristalinitas 38,3%, Tm 160,24°C, dan penurunan bakteri Staphylococcus aureus sebesar 1 log. Penelitian ini membuktikan bahwa biodegradable foam dari tapioka dan ampok jagung dengan pengisi ZnONP dan pemlastis EG memiliki potensi untuk digunakan sebagai kemasan antimikroba pada produk pangan. Biodegradable foam packaging were made from tapioca, corn hominy, zinc oxide nanoparticles (ZnONP), and plasticizer ethylene glicol (EG). Packaging materials were processed by thermopressing. The aim of research was to find out the effects of ZnONP and EG addition. The research design was a completely randomized factorial followed by Duncan test at α=5%. Two factors used in the research, namely ZnONP concentrationsat 0, 1, and 2 % and EG concentrations at 0 and 5%. The effects of ZnONP incorporation on physical properties and antimicrobial activity of the trays were evaluated by analysis on their color parameters, moisture content, water absorption, density, crystallinity, morphological structure, thermal and antimicrobial activity. The best treatment was Z2P0 with 2% ZnONP and 0% EG, characteristics of biodegradable was L value 78.42, °hue value 91.88, moisture content 7.65%, water absorption 59.65%, density 0.64g/cm³, crystallinity 38.3%, Tm 160.24°C, and reduced 1 log of Staphylococcus aureus colonies. The research proved that the obtained biodegradable foam made from tapioca, corn hominy, ZnONP, and plasticizer EG has a potential to be used as antimicrobial packaging for food products.

Flakes is ready-to eat breakfast cereal which consumed with milk additions. This research will develop product flakes from composites of purple sweet potato, soybean flour, and red kidney bean flour. Sweet potato high of carbohydrates, water, and dietary fiber, but it protein content is relatively low. So it needs to be composited with soybean and red kidney bean which high in protein. Flakes made from purple sweet potato, soybean flour and red kidney bean flour are one of value-added diversified product of purple sweet potato, soybean, and red kidney bean and also can increase the economic value of them. The purpose of this research was to investigate the effect of purple sweet potato, soybean flour and red kidney bean flour formulation on organoleptic and crispness in milk. This research used completely randomized design consisting of four treatment formulation of purple sweet potato: soybean flour: red kidney bean flour, i