POTENSI EKSTRAK KAYU MANIS (Cinnamomum burmannii) SEBAGAI SENYAWA ANTIMIKROBIA PADA EDIBLE FILM PATI SUKUN (Artocarpus communis)

Karyantina, Merkuria; Suhartatik, Nanik; Prastomo, Fajar Eko

doi:10.20961/jthp.v14i2.48363

Cited by 3 publications

(2 citation statements)

References 11 publications

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“…Increasing the concentration of cinnamon powder causes a decrease in water content. This decrease is caused by the increased ability to bind water by cinnamon powder, thereby reducing the water content (Karyantina et al, 2021). Storage time increases the water content of Banten banana jam.…”

Section: Resultsmentioning

confidence: 99%

Effect of Cinnamon Powder Addition (Cinnamomum burmannii) on the Quality of Banten Banana Jam (Musa acuminata) Stored at Room Temperature

Marselina pandiangan,

Sinaga,

Masniari Lubis

2023

IJRP

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This research was conducted to determine the effect of cinnamon powder addition to improve the quality of banten banana jam. This research was designed using a factorial Completely Randomized Design (CRD) with two factors, namely the addition of cinnamon (T): (0%, 0.3%, 0.6%, 0.9%) and storage time (P): (0 week, 1 week, 2 weeks, 3 weeks). Parameters analyzed were moisture content, ash content, crude fiber content, total soluble solids, total microbial, acidity (pH), smear test, values of color, aroma, taste, texture, and general acceptance. The results showed that the addition of cinnamon powder had a highly significant effect on the moisturer content, ash content, crude fiber content, total microbial, acidity (pH), and smear test. In addition storage time has a highly significant effect on moisture content, crude fiber content, total soluble solids, total microbes, acidity (pH), smear test, hedonic aroma, and had a significantl effect hedonic of taste. Meanwhile interaction between the addition of cinnamon powder and storage time had a highly significant effect on the moisture content and total microbial. The best banana jam was resulted from the addition of 0,9% cinnamon stored for 2 weeks.

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Section: Resultsmentioning

confidence: 99%

Effect of Cinnamon Powder Addition (Cinnamomum burmannii) on the Quality of Banten Banana Jam (Musa acuminata) Stored at Room Temperature

Marselina pandiangan,

Sinaga,

Masniari Lubis

2023

IJRP

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“…One coating that can be used is edible. Edible coating is a natural packaging material for food products that can extend shelf life and is environmentally friendly because it is easily decomposed by microorganisms [2]. The basic ingredients used are casein, chitosan and garlic essential oil.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Casein-Chitosan Edible Coating with Garlic Essential Oil Addition on pH, Haugh Unit and Egg Yolk Index Fresh Chicken Egg on Different Storage

Umam Al Awwaly,

Widyastuti,

Apriliyani

et al. 2024

BIO Web Conf.

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Eggs are a source of animal protein needed by the body and contain complete essential amino acids. Chicken eggs are easily damaged or changed so the quality of the eggs decreases with the length of storage. This damage can be prevented by coating. Past studies concluded that edible coating can maintain the quality of chicken eggs. The purpose of this study was to determine the effect of coating chicken eggs using chitosan and casein edible coating with the addition of garlic essential oil. The materials used are fresh chicken eggs, edible coating solution and garlic essential oil. The method used in this study was a laboratory experiment with Completely Randomized Nested Design with 2 treatments and 3 replications. Edible coating with the addition of garlic essential oil is expected to improve egg quality with a long shelf life. The result showed that chicken eggs coated with chitosan casein edible coating with the addition of garlic essential oil 1% for storage time of 0 days, 7 days, 14 days, 21 days and 28 days gave a very significant effect (P<0,01) on egg yolk pH, egg albumen pH, haugh unit and egg yolk index.

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Addition of cinnamon extract in making edible film of sago starch as packaging for lempok durian

Putri

Johan

Efendi

2023

IOP Conf. Ser.: Earth Environ. Sci.

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The purpose of this study was to obtain the best concentration of cinnamon extract in making edible film of sago starch as lempok durian packaging. This research was conducted experimentally using a completely randomized design (CRD), four treatments, and four replications to obtain 16 experimental units. The treatments used were the concentration of cinnamon extract with P1 (without cinnamon extract), P2 (cinnamon extract 3%), P3 (cinnamon extract 5%), and P4 (cinnamon extract 7%). Observations were made on edible film moisture content and water vapor transmission rate. Observations made on lempok durian that had been coated with edible film with cinnamon extract were free fatty acids, descriptive aroma test, and texture. The data obtained were analyzed statistically with the Analysis Of Variance (ANOVA) test using IBM SPSS Statistics 24 software. If Fcount ≥ Ftable, then continued with Duncan’s New Multiple Range Test (DNMRT) at 5% level. The best treatment in this study was P4 (addition of 7% cinnamon extract) with the criteria of edible film water content 11.87%, water vapor transmission 7.54%. Criteria of lempok durian day 9 free fatty acids 1.55%, aroma descriptive test 1.90 (slightly rancid), and texture descriptive test 1.85 (slightly chewy). The advantage of this research is that the addition of cinnamon extract can extend the shelf life of lempok durian.

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POTENSI EKSTRAK KAYU MANIS (Cinnamomum burmannii) SEBAGAI SENYAWA ANTIMIKROBIA PADA EDIBLE FILM PATI SUKUN (Artocarpus communis)

Cited by 3 publications

References 11 publications

Effect of Cinnamon Powder Addition (Cinnamomum burmannii) on the Quality of Banten Banana Jam (Musa acuminata) Stored at Room Temperature

Effect of Cinnamon Powder Addition (Cinnamomum burmannii) on the Quality of Banten Banana Jam (Musa acuminata) Stored at Room Temperature

The Effect of Casein-Chitosan Edible Coating with Garlic Essential Oil Addition on pH, Haugh Unit and Egg Yolk Index Fresh Chicken Egg on Different Storage

Addition of cinnamon extract in making edible film of sago starch as packaging for lempok durian

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