Karakteristik Fisik Edible Film Berbahan Dasar Pati Batang Kelapa Sawit Termodifikasi Dan Tapioka

Mutia, Reiza; Prendika, Wimpy; Yunita, Imelda; Andriani, Yuli

doi:10.21776/ub.jpa.2022.010.03.2

Cited by 6 publications

(6 citation statements)

References 5 publications

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“…Tujuan penambahan bahan pengisi EJBM adalah untuk meningkatkan total padatan produk yang dihasilkan dan menurunkan kadar air (Kusumawati et al, 2013). Akibatnya, susu kambing pasteurisasi dengan penambahan ekstrak jambu biji merah formula P4 sebesar 82,91% memiliki kekentalan yang paling tinggi diantara formula yang lain.…”

Section: Data Hasil Penelitian Penambahan Ekstrak Jambu Biji Merah Te...unclassified

Karakteristik Kimia dan Daya Simpan Susu Kambing Pasteurisasi dengan Penambahan Ekstrak Jambu Biji Merah (Psidium guajava L.)

Raihan,

Falahudin,

Adam Yuliandri

2024

TLSJ

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The aim of this research is to analyze the effect of adding red guava extract on the chemical characteristics and shelf life of pasteurized goat milk with the addition of red guava extract (Psidium guajava L). This research was carried out using an experimental method using a completely randomized design consisting of 5 treatments and 4 replications. Chemical characteristics were carried out using quantitative descriptive methods. The treatment used was the addition of 0%, 3%, 6%, 9% and 12% red guava extract. The research results showed that the chemical characteristics of pasteurized goat's milk with the addition of red guava extract were the highest water content at P4, 82.91% and the lowest at P3, namely 81.32%, the highest ash content at P1, 1.01% and the lowest at P4, namely 0 .76%, the highest protein content at P1 3.65% and the lowest at P3, namely 3.14%, the highest fat content at P0 4.73% and the lowest at P4, namely 4.32%, the highest carbohydrate content at P3 10.28 % and the lowest was in P4, namely 8.74%, and the highest vitamin C level was in P4, 35.03 mg/100g and the lowest was in P1, namely 26.29 mg/100g. The shelf life of goat milk at 11°C at P0, P1 and P2 is up to 5 days of storage, while for P3 and P4 it can be stored for 3 days. The conclusion is that P1 is the best treatment in producing the chemical characteristics of pasteurized goat's milk, while P4 is the treatment that produces the highest levels of vitamin C.

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Section: Data Hasil Penelitian Penambahan Ekstrak Jambu Biji Merah Te...unclassified

Karakteristik Kimia dan Daya Simpan Susu Kambing Pasteurisasi dengan Penambahan Ekstrak Jambu Biji Merah (Psidium guajava L.)

Raihan,

Falahudin,

Adam Yuliandri

2024

TLSJ

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“…MOCAF mengandung kadar pati tinggi yaitu sekitar 85-87% [15]. Pati memiliki sifat yang mampu mengikat air, karena memiliki gugus hidroksil [16]. Perlakuan suhu pemanasan secara nyata (p < 0.05) memberikan dampak menurunnya nilai kadar air.…”

Section: Analisis Kadar Airunclassified

Pengaruh Suhu Pemanasan dan Konsentrasi terhadap Karakteristik Kimia dan Fungsional pada Modifikasi Pregelatinisasi MOCAF

Shahira,

Subagio,

Diniyah

2023

JKPTB

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Aplikasi MOCAF dalam industri pangan memiliki kelemahan yaitu adanya sebagian pati alami yang tidak termodifikasi sehingga gel yang terbentuk terlalu keras dan kurang stabil. Penelitian ini bertujuan untuk mengetahui pengaruh suhu pemanasan dan konsentrasi tepung terhadap karakteristik kimia dan fungsional MOCAF termodifikasi pregelatinisasi. Metode pregelatinisasi parsial dilakukan dengan membuat suspensi tepung serta pemanasan menggunakan waterbath selama 20 menit. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dua faktor yaitu faktor A konsentrasi tepung (30, 40, dan 50%), faktor B suhu pemanasan (80, 90, dan 100°C) dan setiap perlakuan dilakukan pengulangan dua kali. Hasil penelitian kadar air berkisar 10.11-11.76%; kadar abu 0.72-1.44%; kadar pati 66.45- 89.70%; kadar amilosa 27.56-36.76%; kadar amilopektin 37.88-52.94%; Water Holding Capacity (WHC) 122.18-177.35%; Oil Holding Capacity (OHC) 122.07-167.05%; swelling power 11.82-14.36 (g/g); kelarutan 9.29-14.39 (g/g); dan sineresis 0.38-0.56%. MOCAF pregelatinisasi parsial perlakuan konsentrasi dan suhu pemanasan berpengaruh signifikan terhadap seluruh karakteristik kimia maupun fungsional sehingga MOCAF termodifikasi pregelatinisasi dapat dimanfaatkan sebagai alternatif tepung dalam industri pangan yang lebih luas. Kombinasi perlakuan penambahan konsentrasi MOCAF 50% dengan suhu pemanasan 90 °C memberikan nilai terbaik dengan karakteristik kadar air 11.55%; kadar abu 1.28%; kadar pati 86.88%; kadar amilosa 34.94%; kadar amilopektin 52.03%; WHC 168.09%; OHC 161.86%; swelling power 14.36%; kelarutan 10.44% dan sineresis 0.53%.

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“…The higher the addition of green chili leaf extract, the viscosity will also increase so that the thickness of the biofilm will also increase. The viscosity of the biofilm after heating is a control that affects the thickness of the biofilm (Fatnasari et al, 2018;Kusumawati & Putri, 2013). The different superscripted letters show a significant difference (p < 0.05) in the same column.…”

Section: Thickness Of Gcp Biofilmmentioning

confidence: 99%

Physicochemical Properties and Microbial Inhibition on Biofilms Cassava Starch with Green Cayenne Pepper Leaf Extract (Capsicum Frutescens L)

Rahmadhia

2023

JTEP

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Biofilm is an alternative packaging for food products in the form of thin layers made from natural materials that are safe to use and for consumption. One of the materials used in the manufacture of biofilms is starch. However, starch-based biofilms have a weakness, namely their low water resistance. The addition of green cayenne pepper leaf extract is thought to improve the physicochemical properties as well as the potential to become antimicrobial for biofilms. The purpose of this study was to determine the effect of the addition of green cayenne leaf extract on the physicochemical and antimicrobial properties of cassava starch biofilm. The green cayenne leaf extract formulations used in this study were F0 (control), F1 (1 ml), F2 (1.5 ml), F3 (2 ml), F4 (2.5 ml) and F5 (3 ml) with 3 repetitions each. The results of this study indicate that the addition of green cayenne leaf extract has a significant effect on thickness (0.17-0.26 mm), tensile strength (2.25-5.87 Mpa), elongation (44.9-81.9 % ), solubility (23.1-27.6 %), water vapor permeability (5.20-9.23 g/m.s.kPa), moisture content (11.3-11.8 %) and microbial inhibition on F5 results in higher values of F0 and F1.

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Karakteristik Fisik Edible Film Berbahan Dasar Pati Batang Kelapa Sawit Termodifikasi Dan Tapioka

Cited by 6 publications

References 5 publications

Karakteristik Kimia dan Daya Simpan Susu Kambing Pasteurisasi dengan Penambahan Ekstrak Jambu Biji Merah (Psidium guajava L.)

Karakteristik Kimia dan Daya Simpan Susu Kambing Pasteurisasi dengan Penambahan Ekstrak Jambu Biji Merah (Psidium guajava L.)

Pengaruh Suhu Pemanasan dan Konsentrasi terhadap Karakteristik Kimia dan Fungsional pada Modifikasi Pregelatinisasi MOCAF

Physicochemical Properties and Microbial Inhibition on Biofilms Cassava Starch with Green Cayenne Pepper Leaf Extract (Capsicum Frutescens L)

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