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Menampilkan 11–14 dari 14 artikel
Application of Arrowroot Starch Antimicrobial Edible Coating with Addition of Lemongrass Extract on Strawberry Fruit
Afriyanti, Afriyanti
; Handayani, Catur Budi
; Widyastuti, Retno
Journal of Food and Agricultural Product
Vol 1
, No 2
(2021)
Public awareness of the food quality which is they consume is increasing. Food consumption becomes more varied by not only consuming carbohydrates, protein and fat sources, but balanced with the consumption of fruits as a source of vitamins. One way to maintain the quality of fruits during storage is to use edible coatings. Edible coatings made from hydrocolloid materials such as starch as natural coating materials, are non-toxic and safe for health so that starch-based edible coatings are feasi...
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Effect of Addition of Lemongrass Extract (Cymbopogon citratus) On Edible Film From Garut Starch (Marantha arundinaceae L.) As an Antimicrobial
Muthi'ah, Muthi'ah
; Handayani, Catur Budi
; Widyastuti, Retno
; Afriyanti, Afriyanti
Journal of Food and Agricultural Product
Vol 1
, No 2
(2021)
ABSTRACT Edible film is an alternative packaging that does not cause environmental problems, because it is biodegradable. Lemongrass extract (Cymbopogon citratus) contains citronellal, geraniol and citronellol which can inhibit bacterial activity. This study aims to determine the visual appearance, antimicrobial activity, moisture content and thickness of arrowroot starch edible film with various treatments of lemongrass extract levels. This research method used Completely Randomized Design (CRD...
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SIFAT PASTA PATI MILLET (Pennisetum glaucum (L.) R. Br.) TERMODIFIKASI HEAT MOISTURE TREATMENT UNTUK PEMBUATAN SOHUN
Widyastuti, Retno
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 5
, No 1
(2021)
Improve the consumption of millet to vermicelli promoted for food diversification. Millet starch less stable of stirring and heating. Starch modification can improve the quality. In this research to evaluate pasting character of millet starch modified by heat moisture treatment which suitable for vermicelli. Heat moisture treatment conditioned at 25% moisture content and heating 100, 130 and 150 0C for 3, 5 and 7 hours with oven. Crystalline and starch paste properties of modified starch were an...
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Karakteristik Biskuit Tersubstitusi Tepung Millet (Setaria italica L.)
Widyastuti, Retno
; Afriyanti, Afriyanti
; Asmoro, Novian Wely
; Aini, Aninda Nurul
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 3
, No 2
(2020)
Salah satu jenis serealia non-beras yang berpotensi dikembangkan sebagai pendukung ketahanan pangan nasional adalah millet. Biji millet mengandung karbohidrat mirip dengan beras dan memiliki kadar protein dan lemak lebih tinggi, millet juga mengandung komponen bioaktif yang bersifat antioksidan. Pemanfaatan millet masih sangat terbatas, salah satu alternatif pemanfaatannya dapat dilakukan pembuatan biskuit. Usaha ini belum pernah dilakukan sebelumnya, penelitian mengenai millet terbatas pada sif...
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