Pro Food

Development of Edible Cassava Starch Film with Spice Powder Additions as Packaging to Improve The Functional Properties of Coffee Drink

Syahrizal Nasution — 2025-05-31

Edible film is a biodegradable packaging that can serve as a solution to reduce environmental pollution caused by conventional plastic waste. Cassava starch has the potential to be used as a base material for edible films due to its high production rate and low cost. Cassava starch is used to develop edible films with the addition of spice powders for coffee packaging applications. The aim of this study is to determine how the addition of various types of spice powders (ginger, lemongrass, and curcuma) affects the moisture content, thickness, water vapor transmission rate, antioxidant activity, and antifungal properties of cassava starch films used for coffee packaging. The addition of spice powders resulted in edible films that did not significantly affect moisture content, thickness and water vapor transmission rate. The water vapor transmission rate test showed that the edible film samples with added spice powders met the Japanese Industrial Standard (JIS), with a maximum limit of 10 g/hour/m². Antioxidant testing indicated that the films could provide antioxidant activity, with the best result obtained from curcuma addition (90.22%). Antifungal testing showed that curcuma powder was the most effective, with the highest inhibition zone (2.35 mm).

Color, Carotene Content and Chemical of Yellow Pumpkin Flour with Differences in Saccharomyces cerevisiae Fermentation Time

Anisa Rachma Sari — 2025-05-31

The presence of carotene pigment in yellow pumpkin can make the flour have an attractive color. However, the high content of crude fiber in yellow pumpkin can lead to low digestibility, which in turn affects nutrient absorption. To overcome these problems, fermentation technology is needed. The fermentation process can increase the nutritional value of the product by decreasing antinutrient compounds, increasing digestibility, and macronutrient availability. The purpose of this study is to analyze the characteristics of color, carotene, crude fiber, moisture content, carbohydrates, and protein of yellow pumpkin flour with variations in the fermentation time of Saccharomyces cerevisiae and to determine the best fermentation time in the manufacture of yellow pumpkin flour. The study used a one-factor randomized block design method, namely the length of fermentation time. There were 6 treatments (0, 1, 2, 3, 4, and 5 days) with 4 replications. The parameters analyzed included color, carotene, crude fiber, moisture content, carbohydrates, and proteins. The results showed that the length of fermentation time increased the color brightness, yellowish color, carotene, and carbohydrate levels; but decreased the reddish color, crude fiber, moisture content, and protein of yellow pumpkin flour. The best fermentation time for making yellow pumpkin flour is 3 days. Yellow pumpkin flour, fermented for 3 days, has the potential to be a flour with an attractive color, high in carotene, protein, and carbohydrate content, low in fiber and moisture content, which facilitates the absorption of nutrients and has a long shelf life.

Characteristics of Carbonated Teter Leaf Loloh (Solanum erianthum D.Don) with Lemon and Red Ginger Flavor as a Functional Beverage

Ni Kadek Ery — 2025-05-31

Loloh is a traditional Balinese herbal drink made from a mixture of several herbs. One of which is loloh teter leaves from Taro Village, Gianyar. Its bitter taste and unappealing aroma make it less preferred by consumers. An innovation was carried out by adding lemon and ginger flavors to improve its taste and overall acceptability. This research aimed to evaluate the effect of flavor addition on the sensory characteristics of loloh teter leaf and determine the most suitable flavor to enhance its sensory attributes. The research employed a Completely Randomized Design with treatments included: control (untreated) loloh teter leaf, carbonated loloh teter leaf (without added flavor), carbonated loloh teter leaf flavored with 5% lemon, carbonated loloh teter leaf flavored with 5% red ginger, and carbonated loloh teter leaf flavored with a combination of 2.5% red ginger and 2.5% lemon. The variables observed were sensory characteristics (color, taste, aroma, and overall acceptance). The best treatment was further analyzed for color, pH, total soluble solids, total phenolics, and antioxidant activity. The results showed that the best sensory characteristics were obtained from carbonated loloh teter leaf with a combination of 2.5% red ginger and 2.5% lemon flavor. This combination had moderate ratings for color and aroma, slightly preferred taste, and slightly preferred overall acceptance. The color characteristics were L* 37.3, a* -4.5, b* 22.0, pH 6, total soluble solids 13.3, total phenol 2.51 mg/100g, and antioxidant activity of 42.14%, thus has potential to be developed as a functional beverage.

Exploration of Starch from Cassava Peel Waste as an Alternative Carbon Source for the Growth Medium of Rhizopus oligosporus Saito

Alima Assaajidah — 2025-05-31

Cassava (Manihot esculenta Crantz) is an important staple food for around 800 million people, mainly in tropical regions, with global production increasing by around 100 million tons since 2000. In Indonesia, increased cassava consumption also generates cassava peel waste, which is generally discarded or used as low economic value animal feed. Poorly managed disposal can lead to environmental pollution and methane gas emissions. Cassava peel, with a starch content of up to 36%, has the potential as an alternative medium for microorganism growth that is cheaper than commercial media such as Potato Dextrose Agar (PDA). This study aims to utilize cassava peel waste as a growth medium for Rhizopus oligosporus Saito, a fungus used in food fermentation and capable of producing high-value secondary metabolites. So it is necessary to develop alternative media that are efficient and environmentally friendly for microbial growth. The research methods included characterization of R. oligosprus Saito, inoculum preparation, cassava peel starch powder preparation, and optimization of cassava peel starch concentration, glucose, and media pH using Submerged Fermentation (SmF). The results showed that R. oligosprus Saito can grow on cassava peel-based alternative media with optimum conditions at 40 g/L cassava peel starch, 10 g/L glucose, and pH 6 – 6.5. This research shows the potential of cassava peel as an economical and environmentally friendly carbon source, while supporting the development of biotechnology products based on organic waste.

Characteristics of “Rembiga” Satay Profile Using Check-All-That-Apply and Ideal Profile Method

Lalu Danu Prima Arzani — 2025-05-31

“Rembiga” Satay was a traditional culinary product from Lombok Island and was among the most favored dishes by tourists. As a regional specialty, “Rembiga” Satay did not have a specific standard, making the evaluation of its characteristics highly dependent on its sensory attributes. This study aimed to analyze the sensory profile of “Rembiga” Satay and to identify its ideal sensory characteristics. The methods used in this research were Check-All-That-Apply (CATA) and the Ideal Profile Method, applied to four “Rembiga” Satay products. Based on the results, the ideal sensory profile of “Rembiga” Satay included grilled meat flavor, chili spiciness, smoky aroma, and tender texture. The level of panelists' preference was strongly influenced by the meat flavor, grilled meat taste, and tender texture, while a tough texture was an attribute that reduced the product’s overall likability. Tender texture and grilled meat taste were categorized as must-have attributes, grilled meat flavor as a nice-to-have attribute, and tough texture as a must-not-have attribute.