No abstract

Development of nano‐structured food delivery systems containing essential oils are finding growing interest due to their unique physicochemical and potential functional properties such as high stability, optical transparency, and improved bioactivity. Cinnamon oil of bark of Cinnamomum burmannii was formulated into nanoemulsion systems and their characteristics during storage were evaluated to obtain their relationships with possible destabilization mechanisms. Nanoemulsion was prepared using a phase inversion technique incorporating cinnamon oil (5% and 10%) and non‐ionic emulsifier (75% of the oil). The emulsions were kept at 20, 30, 40°C and their physical characteristics were analyzed over time during 8 weeks storage. Average droplet sizes of 192.6 and 184.3 nm were produced at the beginning of storage and they tended to increase during storage. Droplet sizes and polydispersity index exhibited the same increase trends, while the absolute value of zeta potential and viscosity showed decrease trends in general. Creaming appeared to dominate the destabilization of nanoemulsion accompanied by Ostwald ripening and followed by oil sedimentation. Practical applications Consumers become more aware of the uses of natural ingredients in food formulation in‐line with the increase trends in back‐to‐nature lifestyle. Cinnamon oil has been used for food flavoring and preservation but its incorporation into aqueous‐based formulation is still difficult due to its hydrophobicity. Development of nanoemulsion is a prospective approach to the dispersity problem. This study provides valuable information in formulating nanoemulsion suitable for the food delivery system. Identification of changes in nanoemulsion characteristics during storage gives the feature of coarsening behavior useful in designing approaches to control their instability.

The objective of this study was to develop biopolymer based films as alternative of synthetic petroleum based-packaging. The ZnO NPs (0.5 and 1% w/w carrageenan) and beeswax (3% v/v), as hydrophobic component, were incorporated into carrageenan polymer to produced bionanocomposite films. The resulting films were characterized using SEM. The physical and mechanical properties of films were also investigated. The addition of ZnO NPs and beeswax resulted in different morphological surface as well as influenced the surface color of carrageenan film. Incorporation of ZnO NPs increased TS and EAB of the film, while WVTR decreased. Furthermore, the presence of beeswax within the carrageenan and or its nanocomposite films promoted synergistic effect with ZnO NPs in reducing WVTR and EAB, however decreased TS of films. Therefore, these bionanocomposite films were potentially used in packaging industry to maintain the quality of food stuffs.

Jurnal Keteknikan Pertanian (JTEP) terakreditasi berdasarkan SK Dirjen Penguatan Riset dan Pengembangan Kementerian Ristek Dikti Nomor I/E/KPT/2015 tanggal 21 September 2015. Selain itu, JTEP juga telah terdaftar pada Crossref dan telah memiliki Digital Object Identifier (DOI) dan telah terindeks pada ISJD, IPI, Google Scholar dan DOAJ. JTEP terbit tiga kali setahun yaitu pada bulan April, Agustus dan Desember berisi 12 naskah untuk setiap monuron baik dalam edisi cetak maupun edisi online. Jurnal berkala ilmiah ini berkiprah dalam pengembangan ilmu keteknikan untuk pertanian tropika dan lingkungan hayati. Penulis makalah tidak dibatasi pada anggota PERTETA tetapi terbuka bagi masyarakat umum. Lingkup makalah, antara lain: teknik sumberdaya lahan dan air, alat dan mesin budidaya pertanian, lingkungan dan bangunan pertanian, energi alternatif dan elektrifikasi, ergonomika dan elektronika pertanian, teknik pengolahan pangan dan hasil pertanian, manajemen dan sistem informasi pertanian. Makalah dikelompokkan dalam invited paper yang menyajikan isu aktual nasional dan internasional, review perkembangan penelitian, atau penerapan ilmu dan teknologi, technical paper hasil penelitian, penerapan, atau diseminasi, serta research methodology berkaitan pengembangan modul, metode, prosedur, program aplikasi, dan lain sebagainya. Penulisan naskah harus mengikuti panduan penulisan seperti tercantum pada website dan naskah dikirim secara elektronik (online submission) melalui http:// journal.ipb.ac.id/index.php/jtep.

Chitosan-based films showed good gel formation capability and gas permeability (CO2 and O2). However, the high permeability of water vapor limits the application of chitosan as a single coating material. Additionally, single chitosan film was also brittle, so the addition of lipid and metal nanoparticles were chosen to solve this problem. This research aimed to determine the effect of the addition of beeswax emulsion and zinc oxide nanoparticles (ZnO-NPs) on the physical and mechanical properties of chitosan based films. The film was prepared by dissolving ZnO-NPs (0, 1 and 2% by weight of chitosan) into 100 mL of distilled water followed by the addition 1 g of chitosan and or, addition of beeswax emulsion (0 and 5% by the volume of solution). The result showed that the addition of beeswax emulsion ZnO-NPs into chitosan based film significantly decreased WVTR value from 24.03 to 10.38 g/m 2 hours and the tensile strength value from 8.30 to 6.92 Mpa. The addition of beeswax emulsion and ZnO-NPs also changed the physical properties of chitosan-based film significantly; in terms appearance, color and thickness. Meanwhile, the film elongation percentage changed significantly in the range of 30.36 to 50.09 % when ZnO-NPs was added into chitosan-based film solution. Overall, the addition of beeswax and ZnO-NPs showed improvement of the physical and mechanical properties of chitosan-based films so that better packaging of fresh food products can be developed.