Pengaruh Penambahan Ekstrak Jahe (Zingiber Officinale) Sebagai Antioksidan Pada Edible Film Pati Ganyong (Canna Edulis) Dan Lidah Buaya (Aloe Vera .L) Terhadap Masa Simpan Buah Tomat (Lycopersicum Esculentum)

Sulistyowati, Anggi; Sedyadi, Endaruji; Prabawati, Susy Yunita

doi:10.23960/aec.v4.i1.2019.p01-12

Cited by 7 publications

(10 citation statements)

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“…Karakteristik dan Daya Hambat Mikroba Edible Film dengan Penambahan Filler Kulit Salak (Salacca zalacca) sebagai Pengemas Makanan. Jurnal Teknik Kimia USU, 12(1), 39-45.…”

Section: How To Citeunclassified

“…Oleh karena itu, dapat disimpulkan jika kulit buah salak sebagai filler dengan variasi konsentrasi 0%, 2%, 3%, 4% dan 6% sangat berpengaruh terhadap ketebalan edible film. Perannya yang memiliki bahan aktif (tanin, protein, karbohidrat, vitamin C dan kandungan serat) dan bahan antimikroba (flavonoid) juga yang akan membangun interaksi yang kuat dengan matriks edible film dan dapat terdispersi dengan baik di dalam matriks edible film [12].…”

Section: Tabel 1 Hasil Pengukuran Ketebalan Filmunclassified

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Karakteristik dan Daya Hambat Mikroba Edible Film dengan Penambahan Filler Kulit Salak (Salacca zalacca) sebagai Pengemas Makanan

Dalimunthe

Fath²,

Natasya³

et al. 2023

J. Teknik Kimia

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An edible film serves to protect and improve food quality. One of the ingredients that can be used is pectin. However, edible films made from pectin have fragile mechanical properties, so snakefruit peel is added as a filler to improve mechanical properties. Edible films were prepared with concentrations from 0%, 2%, 3%, 4%, and 6% (wt), pectin, glycerol (C3H8O3), calcium hloride dihydrate (CaCl2.2H2O) and Tween 80. It was stirred with magnetic stirrer, printed and dried in an oven to test the properties. As a result, the addition of snakefruit peel affected the thickness, swelling, degradation and antimicrobial. The thickness obtained is between 0.024 mm - 0.0172 mm. The swelling results obtained ranged from 0.0409 - 0.0137. The best degradation results were obtained on day 5th, with varying concentrations of 6% snakefruit peel. The results of the study on antimicrobial activity showed that maximal inhibition with varying concentrations of 6% snakefruit peel with an inhibition zone of 20.8 mm.

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“…Karakteristik dan Daya Hambat Mikroba Edible Film dengan Penambahan Filler Kulit Salak (Salacca zalacca) sebagai Pengemas Makanan. Jurnal Teknik Kimia USU, 12(1), 39-45.…”

Section: How To Citeunclassified

Section: Tabel 1 Hasil Pengukuran Ketebalan Filmunclassified

Karakteristik dan Daya Hambat Mikroba Edible Film dengan Penambahan Filler Kulit Salak (Salacca zalacca) sebagai Pengemas Makanan

Dalimunthe

Fath²,

Natasya³

et al. 2023

J. Teknik Kimia

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“…Tomat adalah jenis buah yang sangat disukai masyarakat, memiliki banyak sekali kandungan gizi untuk kesehatan tubuh. Kandungan gizi pada buah tomat yaitu vitamin C dan mineral yang cukup tinggi (Sulistyowati et al, 2019). Mineral lain yang terdapat pada buah tomat yaitu vitamin A, vitamin K, vitamin E, kalium, magnesium, besi, phosphor dan protein (Mateljen, 2007).…”

Section: Pendahuluanunclassified

“…Sebagian faktor yang dapat mempengaruhi pembusukan tomat ialah fisiologis dan mikrobiologis, keduanya berpengaruh besar terhadap mutu dari buah tomat. Adapun gejala yang ditimbulkan yaitu pertukaran bentuk fisik menjadi lunak dan tekstur yang terlihat kerut (Sulistyowati et al, 2019).…”

Section: Pendahuluanunclassified

Pengaruh Konsentrasi Gel Lidah Buaya dan Lama Pencelupan terhadap Kualitas Buah Tomat (Lycopersicum esculentum Mill.)

Pinayungan

Syamsuddin

Hayati

2021

JIMFP

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Abstrak. Penelitian ini memiliki tujuan untuk mengetahui pengaruh konsentrasi gel lidah buaya dan lama pencelupan serta interaksi antara kedua faktor terhadap kualitas buah tomat, yang dilakukan di Laboratorium Ilmu dan Teknologi Benih Program Studi Agroteknologi Fakultas Pertanian Universitas Syiah Kuala, berlangsung pada bulan Oktober 2020 hingga Februari 2021. Rancangan penelitian yang digunakan adalah Rancangan Acak Kelompok pola Faktorial 4 x 3 dengan 3 ulangan. Faktor yang diteliti yaitu konsentrasi gel lidah buaya terdiri dari 4 taraf yaitu tanpa konsentrasi gel lidah buaya, 15, 30, 45% serta lama pencelupan terdiri dari 3 taraf yaitu 30, 60 dan 90 detik. Hasil penelitian menunjukkan bahwa konsentrasi gel lidah buaya berpengaruh nyata terhadap organoleptik warna, berpengaruh tidak nyata terhadap susut bobot, kadar air, vitamin C, warna dan organoleptik tekstur, aroma dan rasa. Kualitas buah tomat terbaik dijumpai pada konsentrasi gel lidah buaya 45%. Perlakuan lama pencelupan terhadap kualitas buah tomat terbaik cenderung dijumpai pada perlakuan lama pencelupan 90 detik, walaupun berbeda tidak nyata dengan perlakuan lama pencelupan 30 dan 60 detik. Terdapat interaksi yang tidak nyata antara gel lidah buaya dan lama pencelupan terhadap kualitas buah tomat.Effect of Aloe Vera Gel Concentration and Immersion Time on Tomato Fruit Quality (Lycopersicum esculentum Mill.)Abstrat. This study aims to determine the effect of aloe vera gel concentration and immersion time as well the interaction between the two on the quality of tomato fruit. The research was carried out at the Seed Science and Technology Laboratory of the Agrotechnology Study Program, Faculty of Agriculture, Syiah Kuala University, taking place from October 2020 to February 2021. The research design used was a 4 x 3 factorial randomized block design with 3 replications. The factors studied were the concentration of aloe vera gel consisting of 4 levels, namely without concentration of aloe vera gel, 15, 30, 45% and the immersion time consisted of 3 levels, namely 30, 60 and 90 seconds. The results showed that the concentration of aloe vera gel had a significant effect on organoleptic color, but had no significant effect on weight loss, moisture contect, vitamin C, color and organoleptic texture, scent and taste. The best quality of tomatoes was found at a concentration of 45% aloe vera gel. The duration of the immersion treatment on the quality of the best tomatoes tended to be found in the treatment of 90 second immersion, although not significantly different from the treatment of 30 and 60 second immersion. There was not significant interaction between aloe vera gel concentration and immersion time on the quality of tomatoes.

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“…The edible film is a thin layer made of edible material [4]. Edible films can be made of proteins, polysaccharides, and lipids because they have biopolymers that can be used as plastic films (Han, 2014).…”

Section: Introductionmentioning

confidence: 99%

The Study on Utilization of Grasshoppers Gelatine as Edible Film in Optimizing Environmentally Friendly Packaging

et al. 2022

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The use of plastic packaging as food wrappers cannot be separated from everyday life. This will certainly cause many environmental problems because of the nature of plastics that are difficult to degrade naturally. One alternative to overcome the use of plastic in food products is edible film. The edible film is a thin layer that is used as a coating for food that can be consumed and is environmentally friendly. The edible film can be made from gelatin as raw material. Gelatin has properties that can form gels, foam emulsifiers, and can maintain the elasticity of a material. In the food industry, gelatin is widely used as a stabilizer, adhesive, binder, gelling agent, thickener, foamer, and viscosity enhancer. In Indonesia, the need for gelatin is met by importing from gelatin-producing countries, so the price becomes very expensive. According to international trade statistics, in 2016 Indonesia imported 54 tons of gelatin from America. Nearly 90% of American gelatin is derived from pork. This raises public concerns about the safety and halalness of their products. Grasshoppers have a fairly high protein content, which is about 24%. The method used in this study is the manufacture of edible films using grasshopper gelatin extracted by the acid method using HCl with varying concentrations of HCl levels of 2, 4, and 6% and soaking time of 1, 2, 3, and 4 hours. The potential of grasshoppers to be used as gelatin is considered suitable with Indonesia's natural resources in the manufacture of edible films as an effort to optimize environmentally friendly packaging.

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Pengaruh Penambahan Ekstrak Jahe (Zingiber Officinale) Sebagai Antioksidan Pada Edible Film Pati Ganyong (Canna Edulis) Dan Lidah Buaya (Aloe Vera .L) Terhadap Masa Simpan Buah Tomat (Lycopersicum Esculentum)

Cited by 7 publications

References 1 publication

Karakteristik dan Daya Hambat Mikroba Edible Film dengan Penambahan Filler Kulit Salak (Salacca zalacca) sebagai Pengemas Makanan

Karakteristik dan Daya Hambat Mikroba Edible Film dengan Penambahan Filler Kulit Salak (Salacca zalacca) sebagai Pengemas Makanan

Pengaruh Konsentrasi Gel Lidah Buaya dan Lama Pencelupan terhadap Kualitas Buah Tomat (Lycopersicum esculentum Mill.)

The Study on Utilization of Grasshoppers Gelatine as Edible Film in Optimizing Environmentally Friendly Packaging

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