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All Journal Jurnal Teknologi Dan Industri Pangan Journal of Agri-Food Science and Technology (JAFoST) Biofoodtech : Journal of Bioenergy and Food Technology
Ida Bagus Banyuro Partha
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Industrial & Manufacturing Engineering

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PENGARUH CaCl2DAN EDIBLE FILM TERHADAP PENGHAMBATAN CHILLING INJURY BUAH NANGKA KUPAS [Effect of CaCl2 and Edible Film on Chilling Injury Inhibition of fresh-cut Jackfruits] Ida Bagus Banyuro Partha; Suparmo .; Moh Ali Joko Wasono; Maria Ulfah
Jurnal Teknologi dan Industri Pangan Vol. 20 No. 1 (2009): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (409.964 KB)

Abstract

Effect of CaCl2 soaking and edible film coating to delay or inhibit chilling injury of freshly-cut jackfruit has been studied. The onset of chilling injury was monitored based on sadden increase of ethylene emission as measured on-line using CO2-laser driven photoacoustic spectrometer.Freshly cut edible part of ripe jackfruit was used as the research material. The fruit was soaked in 0%, 1%, 1,5%, 2%  of CaCl2  for 15 minutes. After rinsing, sample were divided into two parts each for edible coating and control. The edible film was prepared by soaking of the samples for 30 seconds in solution of white bean (Phaseolus lunatus, L.) edible coating, which was derived from our previous research. The samples were devided into two parts for destructive and non destructive analysis. Both were then stored at 4oC for 3 days, at which time the normal fruit suffer from chilling injury. For the non-destructive analysis, the samples were individually put in special cuvet and a flow-trough air system was connected to each cuvet for on-line ethylene monitoring. Data of real-time ethylene emission were collected  automatically every 120 minutes during the three day cold storage. The other set of samples were put in a plascic bag and stored at 4oC for 3 days period. At the end of cold stored, the samples were let to adjust to room temperature for 1 hr before subjected to respiration rate, reducing sugars, total acidity, and texture analysis.Result indicated that soaking with CaCl2 and edible film coating of freshly-cut jackfruit  delayed the on-set of chilling injury as indicated by late increase of ethylene emission. Based on pattern of ethylene emission  during the three day storage and their respiration rate, the best treatment to delay chilling injury of fresly-cut jackfruit was soaking in CaCl2 2%  in combination with edible film coating.
Sifat Kimia, Fisika dan Organoleptik Selai Kulit Buah Nanas Nanda, Wahyu Mega; Widyowanti , Reni Astuti; Partha, Ida Bagus Banyuro
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 2 No. 02 (2023): Desember
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v2i02.784

Abstract

Jam is a semi-solid food product made from a mixture of sugar and fruit. In this study, pineapple peel waste was used as the main ingredient for making jam because the use of pineapple peels is still unknown to the general public. The purpose of this study was to see the effect of adding sugar and natural citric acid on the chemical, physical and organoleptic properties of pineapple peel jam. The experimental design used the Randomized Complete Block Design (RCDB) method with 2 factors, namely the addition of sugar and the addition of natural citric acid from lime, lemon and lime with 2x repetition. The test parameters used were water content, pH, vitamin C, flavonoids, anthocyanin, and organoleptic including taste, aroma, color, and spreadability. The results showed that the addition of sugar had an effect on the test for water content, pH, vitamin C, flavonoids, and viscosity. The addition of citric acid had an effect on the water content, pH, vitamin C, flavonoids, viscosity, and anthocyanin tests. For the organoleptic test of pineapple rind jam the panelists were most interested in were the samples treated with the addition of 50% sugar and the addition of natural citric acid from lime (K3G3) with a moderately favorable score (5.01).  
Formulasi Bubur Instan Ubi Jalar Kuning (Ipomea batatas L.) Kaya Serat dengan Kombinasi Biji Kecipir (Psophocarpus tetra gonolobus) sebagai Sumber Protein Saragih, Jennifer Capriati; Widyasaputra, Reza; Partha, Ida Bagus Banyuro
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 3 No. 1 (2024): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v3i1.1217

Abstract

Instant porridge is a product designed to provide convenience and ease of serving. This study aims to determine the characteristics of instant porridge of yellow sweet potato and kecipir seeds as well as the organoleptic most favored by panelists. The experimental design used was a Complete Block Design (RBL) with 2 factors. Factor P was the ratio of yellow sweet potato and kecipir seeds P1 (80%:20%), P2 (70%:30%), P3 (60%:40%)Factor S is the difference in drying temperature, namely S1 (1050C), S2 (1150C), S3 (1250C). In the analysis of water content, the best sample in P3S3 is 3.57%, analysis of ash content of the best sample in P3S3 is 3.55%, analysis of fat content of the best sample in P3S3 is 8.50%, analysis of protein content of the best sample in P3S1 is 14.60%, analysis of carbohydrate content of the best sample is 73.62%, analysis of crude fiber content of the best sample in P1S3 is 4.58. In the rehydration power analysis, the best sample in P1S1 is 3.73 mL/g, the best rehydration time analysis in P1S3 is 9.89 seconds.  
The Application of Potato Starch-Based (Amylum solani) Edible Coating on Tomatoes (Solanum lycopersicum L.) Bimantio, Mohammad Prasanto; Wulandari, Astri; Partha, Ida Bagus Banyuro
Journal of Agri-Food Science and Technology Vol. 6 No. 2 (2025): June
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i2.12123

Abstract

This study investigates the potential of potato starch-based edible coatings (Amylum solani) to extend the shelf life and preserve the quality of tomatoes (Solanum lycopersicum L.) during storage. The experiment contributed to evaluating the effect of the coating on critical quality parameters, including weight loss, firmness, color stability, moisture content, vitamin C retention, and sensory characteristics. Tomatoes with edible coatings exhibited a slower rate of weight loss compared to uncoated samples, which is attributed to the coating's ability to form a protective barrier that minimizes water evaporation and respiration rates. Coated tomatoes also retained firmness more effectively, delaying the softening process caused by metabolic and enzymatic activity. The study revealed that the edible coating reduced the rate of color degradation by slowing the loss of chlorophyll and the formation of lycopene, preserving the tomatoes' visual appeal. Moreover, the coating significantly delayed the decline in vitamin C content by inhibiting oxidation and maintaining structural integrity, which was further reflected in the higher sensory scores for coated tomatoes. Organoleptic tests indicated that panelists preferred coated tomatoes due to their glossy appearance, firmer texture, and sweeter taste, although these preferences gradually decreased over time. Analysis showed that the coating extended the shelf life of tomatoes to 13.64 days, compared to 9.76 days for uncoated samples. These results highlight the efficacy of potato starch-based edible coatings as an environmentally friendly and cost-effective solution for reducing postharvest losses, meeting consumer demand for fresh produce, and improving food security. This study provides valuable insights into the practical application of edible coatings for preserving climacteric fruits such as tomatoes, with implications for sustainable agricultural practices.
Karakteristik Papan Komposit dengan Substitusi Tandan Kosong Kelapa Sawit (TKKS) dan Perlakuan Susunan Serat Yahya, Alwi Mashudin; Partha, Ida Bagus Banyuro; Widyowanti, Reni Astuti
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 4 No. 1 (2025): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v4i1.1859

Abstract

Composite boards are generally made from plastic and natural wood, on the one hand, oil palm empty fruit bunches (TKKS) which are palm oil mill waste contain lignocellulose which is one of the requirements for composite board making materials. This study aims to determine the effect of TKKS fiber substitution on composite boards, determine the effect of TKKS fiber arrangement on composite boards, determine the composition of TKKS substitution and TKKS fiber arrangement that produces composite boards that are suitable for their uses. This research uses the Complete Block Design (RBL) method with 2 factors. The first factor is the substitution of TKKS based on 20 grams of sengon powder with 3 levels, namely 40% (8 grams), 50% (10 grams), 60% (12 grams). The second factor is the arrangement of the TKKS fibers with 3 levels, namely random, parallel, cross. The results of this study indicate that the substitution of TKKS with sengon powder base affects the chemical properties, namely water content, as well as physical properties in the form of water absorption, thickness development, density, porosity, and flexibility in composite boards. The arrangement of TKKS fibers affects the physical properties which include water absorption, thickness development, density, porosity, and flexibility of the composite board. The best results of this study were found in the treatment of 40% sengon powder: 60% TKKS fiber with an average value of 3,493% moisture content, 27,581% water absorption, 2,241% thick development, 2,13 g/cm3 density, 27,189% porosity, and 63.641 kgf/cm2 flexibility value is the most brittle sample so it is suitable to be applied to furniture such as tables, cabinets, and stacking shelves.  
Co-Authors Astri Wulandari Bimantio, Mohammad Prasanto Moh Ali Joko Wasono Nanda, Wahyu Mega Reza Widyasaputra Saragih, Jennifer Capriati Suparmo . TATI NURHAYATI Widyowanti , Reni Astuti Widyowanti, Reni Astuti Yahya, Alwi Mashudin