Potensi Penerapan Polimer Nanokomposit Dalam Kemasan Pangan

Sudibyo, Agus; Hutajulu, Tiurlan Farida

doi:10.24817/jkk.v35i1.1868

Cited by 4 publications

(2 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Nanotechnology is a new breakthrough in the world of technology, especially in the use of nano-sized materials [1] to produce extraordinary new properties. Nanotechnology has been widely developed in various fields including industry, agriculture [2], packaging [3], food and beverages [4], and health [5,6].…”

Section: Introductionmentioning

confidence: 99%

The Optimization of Gel Preparations Using the Active Compounds of Arabica Coffee Ground Nanoparticles

et al. 2019

View full text Add to dashboard Cite

Arabica coffee (Coffea arabica L.) ground nanoparticles contain phenolics compounds that have anti-inflammatory effects, so they can be used as sources of active compounds in anti-inflammatory gel preparations. This study aims to determine the optimum formulation of anti-inflammatory gel preparations using Arabica coffee ground nanoparticles as active compounds. Treatment optimization was performed using a Response Surface Methodology according to the Box-Behnken Design with a quadratic model in the Design Expert Version 10.0.3.0 software. In this study we used three factors (x): carbopol 940, triethanolamine (TEA), and nanoparticles, each of which consists of three levels, the response (y) observed including the acidity degree (pH), spreadability, viscosity and total phenolic content. ANOVA analysis results show that the quadratic model is very appropriate since it produces a high R2 value and a low PRESS value for all responses, as well as significant p-values (<0.0500) and an insignificant lack of Fit values (p-value> 5%). The optimum formulations for the gel preparations of the Arabica coffee ground nanoparticles obtained in this study are carbopol 940 (0.569%), TEA (0.468%), and nanoparticles (3.000%), which have values w/o an interval (0.994) and a desirable (0.981) response to acidity (5.212), spreadability (5.850 cm), viscosity (3734.244 cps) and total phenolic content (669.227 µgGAE/g).

show abstract

Section: Introductionmentioning

confidence: 99%

The Optimization of Gel Preparations Using the Active Compounds of Arabica Coffee Ground Nanoparticles

et al. 2019

View full text Add to dashboard Cite

show abstract

“…The low ash content value indicates that the mineral content and organic ions contained in coffee which is the main component are low. The low ash content can be caused by the low mineral content of the ingredients added in the product formulation process [16].…”

Section: Ash Contentmentioning

confidence: 99%

Effect in Ultrasound Usage Time on Chemical and Organoleptic Properties of Robusta Coffee Powder (Coffea canephora. L)

Hariadi

Quddus

Fizriani

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

Coffee is one of the drinks that people around the world often consume. In this study, coffee was extracted using the ultrasound method. This study aimed to determine the effect of ultrasonic extraction on the chemical and sensory content of Robusta coffee. The research method used was Duncan's test which was divided into using a Randomized Block Design (RBD) method with four treatments P1 (ultrasound 30 minutes), P2 (ultrasound 60 minutes), P3 (ultrasound 90 minutes), P4 (ultrasound 120). The highest caffeine content was 86.33%, the highest water content is P2 (60 minutes ultrasound) 4.13%, the highest ash content is P3 treatment (60 ultrasound minutes) was 3.75%. The highest-fiber content was in P1, and for the sensory test, the panelists tended to prefer P2 with a taste of 4.33, flavor 4.40, color 4.40 of 5.

show abstract

Preparation and preliminary characterization of sago flour and semi refined kappa carrageenan-based biocomposite film incorporated with coconut crabs chitosan nanoparticles

Rasulu

Praseptiangga

Joni

et al. 2019

IOP Conf. Ser.: Mater. Sci. Eng.

View full text Add to dashboard Cite

The use of nano-sized chitosan natural polymers served as biopolymers containing antimicrobial substances is promising to be utilized as preservatives that could maintain quality and extend the shelf-life of foods.The objective of this research was to evaluate the effect of chitosan coconut crabs nanoparticles (CsCC NPs) incorporation to the sago flour (SF) and semi-refined kappa carrageenan (SRKC) based biocomposite film on their mechanical and barrier properties. The CsCC NPs suspension was prepared by the beads-milling method. The CCCsNPs was incorporated with various concentration (0, 1, 2, 3%) and introduced into 2 g of SF and SRKC (2:1) with the addition of Carboxymethyl Cellulose(CMC) and glycerol (2: 1) as a plasticizer. The results showed that the brightness value (L*) of prepared biocomposite film was at the range of 59.21-60.44. The thickness, tensile strength, and elongation at break of the films were at the range of 0.082-0.172mm, 3.22-8.09 MPa, 18.49-24.25%, respectively, while the water vapor permeability (WVP) of the films were at a range of 3.61-7.99 gm/m2h−1kPa−1. It is indicated that the incorporation of CsCC NPs on the investigated biocomposite film could improve the films’ properties and have enormous potential to be developed as biodegradable active packaging.

show abstract

Potensi Penerapan Polimer Nanokomposit Dalam Kemasan Pangan

Cited by 4 publications

References 0 publications

The Optimization of Gel Preparations Using the Active Compounds of Arabica Coffee Ground Nanoparticles

The Optimization of Gel Preparations Using the Active Compounds of Arabica Coffee Ground Nanoparticles

Effect in Ultrasound Usage Time on Chemical and Organoleptic Properties of Robusta Coffee Powder (Coffea canephora. L)

Preparation and preliminary characterization of sago flour and semi refined kappa carrageenan-based biocomposite film incorporated with coconut crabs chitosan nanoparticles

Contact Info

Product

Resources

About