scholarly journals Musa acuminata L. (Banana) Peel Wastes as Edible Coating Based on Pectin with Addition of Cinnamomum burmannii Extract

2020 ◽  
Vol 32 (3) ◽  
pp. 703-705
Author(s):  
Lailan Ni`mah ◽  
Indri Makhyarini ◽  
Normalina
Keyword(s):  
Antimicrobial Property ◽  
Fungal Growth ◽  
Musa Acuminata ◽  
Edible Coating ◽  
Raw Material ◽  
Food Storage ◽  
Banana Peel ◽  
Quality Of Food ◽  
Cinnamomum Burmannii

Pectin functions as an adhesive and maintains tissue stability so that it can be used in making edible coating to improve the quality of food storage. One of the producers of pectin is Musa acuminata L. peel (containing 22.4 % pectin). In order not to overgrow with microbes, it is also necessary to have antimicrobial property, which can be obtained from Cinnamomum burmannii extract. This study is about raw material preparation, pectin extraction, pectin modification, Cinnamomum burmannii extraction and edible coating manufacturing. The parameters viz. thickness test, water vapour transmission, tensile strength test, elongation at break, biodegradation, and for trials on storing beef sausage showed that 10 % sorbitol was able to withstand the rate of fungal growth for 7 days; 15 % sorbitol was able to withstand the rate of fungal growth for 5 days; and 20 % sorbitol was able to withstand the rate of fungal growth for 3 days.

Food waste volume and composition in Finnish households

2014 ◽  
Vol 116 (6) ◽  
pp. 1058-1068 ◽  
Author(s):  
Kirsi Silvennoinen ◽  
Juha-Matti Katajajuuri ◽  
Hanna Hartikainen ◽  
Lotta Heikkilä ◽  
Anu Reinikainen
Keyword(s):  
Food Waste ◽  
Design Methodology ◽  
Raw Material ◽  
Content Type ◽  
Coffee Grounds ◽  
Liquid Milk ◽  
Quality Of Food ◽  
Cooked Food ◽  
Practical Implications

Purpose – The purpose of this paper is to determine the volume and quality of food waste in Finnish households and discuss drivers for waste being produced. Design/methodology/approach – In total, 380 households weighed all solid food waste and liquid milk waste daily each time they disposed food during a two-week period. The authors concentrated only on avoidable food waste, i.e. all wasted food and raw material that could have been consumed, had they been stored or prepared differently. Other biowaste, such as vegetable peelings, coffee grounds, or bones, was not measured. Findings – The amount of food waste in households ranged from 0 to 160 kg/year. The average annual food waste was 23 kg per capita, 63 kg per household, and in total about 120 million kg/year. When comparing purchased food amount with avoidable food waste, the average waste was about 4-5 per cent. The main discarded foodstuffs were vegetables, home-cooked food and milk products. The principal reasons for disposing of foodstuffs were spoilage: e.g. mould, expiry of best before or use by date, plate leftovers, and preparing more food than needed. When examining waste per person, singles generally produced most waste. Practical implications – Knowledge about food waste will help development of new practices to decrease waste. Originality/value – The study estimated amounts of food waste in households using diaries and weighing. Such studies have often been based on statistics or interviews rather than exact weighing of waste.

scholarly journals Comparison of Nata Quality From Cassava Peels (Manihot esculenta), Ladyfinger Bananas Peels (Musa acuminata Colla), and Durian Peels (Durio zibethinus)

Elkawnie ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 146
Author(s):  
Mashuri Masri ◽  
Irhamniah Irhamniah ◽  
Ulfa Triyani A Latif ◽  
Rusny Rusny
Keyword(s):  
Environmental Pollution ◽  
Manihot Esculenta ◽  
Agricultural Waste ◽  
Acetobacter Xylinum ◽  
Musa Acuminata ◽  
Raw Material ◽  
Durio Zibethinus ◽  
Fruit Waste ◽  
Cassava Peels

Abstract : Agricultural waste is composed of carbohydrates which can be be used as a growth medium for bacteria Acetobacter xylinum to produce fermented products in the form of nata.  Producing nata from fruit waste such as Cassava peels (Manihot esculenta), Ladyfinger bananas peels (Musa acuminata Colla) and Durian peels (Durio zibethinus) is one of the efforts to reduce environmental pollution. This study aims to compare the quality of nata from Cassava peels (endodermis), Ladyfinger bananas peels (endodermis) and durian peels (endodermis) based on the gel thickness, nata yield and organoleptic test. From the results of the study concluded that Durian peels and Ladyfinger bananas peels could be used as an essential ingredient in making nata. Nata de durio is the best nata product in terms of thickness, nata yield and organoleptic tests. Meanwhile Cassava peels cannot be used as raw material for making nata.Abstrak : Limbah pertanian terdiri dari karbohidrat, yang dapat digunakan sebagai media pertumbuhan bagi bakteri Acetobacter xylinum untuk menghasilkan produk fermentasi dalam bentuk nata. Memproduksi nata dari limbah buah seperti kulit ubi kayu (Manihot esculenta), kulit pisang Ladyfinger (Musa acuminata Colla), dan kulit Durian (Durio zibethinus) adalah salah satu upaya untuk mengurangi pencemaran lingkungan. Penelitian ini bertujuan untuk membandingkan kualitas nata dari kulit ubi kayu (endodermis), kulit pisang emas (endodermis), dan kulit durian (endodermis) berdasarkan ketebalan gel, rendemen nata, dan uji organoleptik. Hasil penelitian menyimpulkan bahwa kulit Durian dan kulit pisang emas dapat digunakan sebagai bahan penting dalam membuat nata. Nata de durio adalah produk nata terbaik dari segi ketebalan, rendeman, dan uji organoleptik, sedangkan kulit ubi kayu tidak dapat digunakan sebagai bahan baku pembuatan nata.

scholarly journals Analisis Kualitas Bioetanol Dari Kulit Pisang

2021 ◽  
Vol 4 (2) ◽  
pp. 35
Author(s):  
G M Saragih ◽  
Hadrah Hadrah ◽  
Dilla Tri Maharani
Keyword(s):  
Fermentation Process ◽  
Starch Content ◽  
Soil Surface ◽  
Raw Material ◽  
Banana Peel ◽  
Total Production ◽  
Bioethanol Production ◽  
Fermentation Time ◽  
Banana Production

Indonesia is ranked sixth in banana production with total production in 2015 of 7.299.275. the more people who like bananas, the higher the volume of banana peel waste produced. Banana peels are usually thrown away immediately and can contaminate the soil surface because banana peels contain acid so that it can have an impact on evironmental problems. The starch content of banan peels has the potential to be used as a raw material for bioethanol production with the help of the fermentation process. Therefore this research aims to determine the quality of bioethanol which is produced from several types of banana peels. The types of banana peels used are Ambon banana peel, Barangan banana peel and horn banana peel. The method used to manufacture bioethanol form the types of banana peel of ambon, barangan and horn is fermentation using yeast tape or saccharomyses cereviciae. The variables observed in this study were the variety of banana peel types, fermentation time for 6 days and 10 days, and the use of yeast as much as 5 grams. The fermentation results in the form of bioethanol were analyzed using gas chromatography, the best results from this study were obtained on the type of banana peel of Ambon for 10 days, that is 4.451% bioethanol.

scholarly journals Chitosan Application as Edible Packaging Raw Material

2021 ◽  
pp. 44-54
Author(s):  
. Junianto ◽  
Maria M. N. Mametapo ◽  
Arijjal Fadhli Aulia ◽  
. Fitriyanti ◽  
Nabila Qurrata A'yun
Keyword(s):  
Extraction Method ◽  
Ash Content ◽  
Edible Coating ◽  
Raw Material ◽  
Film Material ◽  
Biodegradable Packaging ◽  
Edible Packaging ◽  
Manufacturing Methods ◽  
Made In

Chitosan extracted from shrimp or crab can be made as raw material for biodegradable packaging. The purpose of this article is to review the advantages of chitosan as a raw material for packaging, the extraction method of chitosan, the properties and quality of chitosan, biodegradable packaging, manufacturing methods, and properties of packaging made from chitosan and the development of chitosan products for packaging materials. Chitosan is a raw material for packaging that can be parsed, commonly called biodegradable packaging, non-toxic and anti-bacterial. The method of making chitosan is removing minerals and removing protein from shrimp, crab, or ranjungan shells to obtain chitin, followed by the chitin acetylation process to obtain chitosan. The quality of chitosan is listed in SNI No.7949 (2013), where this standardization includes color, moisture content, ash content, nitrogen content, and degree of deacetylation. Chitosan has been used for edible coating material and edible film material, both of which have different manufacturing methods and characteristics. The development of chitosan as raw material for degradable packaging is that chitosan is made in nanoparticle size.

Pemanfaatan Stearin Kelapa Sawit sebagai Edible Coating Buah Jeruk

2016 ◽  
Vol 10 (1) ◽  
pp. 64-69
Author(s):  
Fauziati Fauziati ◽  
Yuni Adiningsih ◽  
Ageng Priatni
Keyword(s):  
Vitamin C ◽  
Citrus Fruit ◽  
Edible Coating ◽  
Edible Coatings ◽  
Test Results ◽  
Citrus Fruits ◽  
Fixed Amount ◽  
Food Items ◽  
Quality Of Food

Edible coatings represent preservation techniques also function as a packaging material that is applied directly to food items including fruits. Its use is intended to extend the shelf life and improve the quality of food products and is biodegradable materials that are more environmentally friendly. Research Stearin use as edible coating on citrus fruits have been done. The use of stearin used was 0%, 0.1% and 0.2% combined with gelatin at a fixed amount that is 2 g. Edible coatings applied to citrus fruit which gained the best results are stearin 0.1% with test results shrinkage lowest weight on day 12 amounted to 5.598% for the treatment of immersion and can retain the vitamin C content of 40.3 mg / 100 g and can maintain antioksioksidan to 12 days with the antioxidant content of 74.7%.ABSTRAKEdible coating merupakan teknik pengawetan sekaligus berfungsi sebagai bahan pengemasan yang diaplikasikan secara langsung pada bahan pangan termasuk buah buahan. Penggunaannya dimaksudkan untuk memperpanjang masa simpan dan memperbaiki kualitas produk pangan serta merupakan bahan yang biodegradable sehingga lebih ramah lingkungan. Penelitian penggunaan Stearin kelapa sawit sebagai edible coating pada buah jeruk telah dilakukan. Penggunaan stearin yang digunakan adalah 0%, 0.1% dan 0.2% yang dikombinasikan dengan gelatin dengan jumlah tetap yaitu 2 g. Edible coating diaplikasikan ke buah jeruk dimana diperoleh hasil terbaik yaitu stearin 0.1% dengan hasil uji susut bobot terendah pada hari ke 12 sebesar 5.598% untuk perlakuan celup dan dapat mempertahankan kandungan vitamin C sebesar 40.3 mg/100 gr serta dapat mempertahankan antioksioksidan sampai 12 hari dengan kandungan antioksidan 74.7%. Kata kunci : Stearin, Edible Coating, buah jeruk 

The Role of Analytical Chemistry in Agrofood

2021 ◽  
Vol 8 (10Years) ◽  
pp. 14-15
Author(s):  
Pedro Oliveira
Keyword(s):  
Analytical Chemistry ◽  
Food Production ◽  
Raw Material ◽  
Production Methods ◽  
Rural Labor ◽  
Quality Of Food ◽  
Food Security And Nutrition ◽  
Almost All

The State of Food Security and Nutrition in the World program for sustainable development presents a transformative vision, recognizing that our planet is changing, bringing with it new challenges that must be overcome if we want to live in a world without hunger, food insecurity, and malnutrition, in any of its forms. At the same time, there is a direct relationship between the quality of food and health. The production of high-quality food in high quantities is an emerging concern. However, the challenges are enormous, as demonstrated by the following: i) there is a demand for food production, occurring amid a declining rural labor force; ii) there is an increasing amount of raw material production (e.g., biomass generated) for a market that has been only mildly explored; iii) there is a lack of simpler and cheaper analytical alternatives to apply in undeveloped countries, whose developments is highly dependent of agriculture; and iv) there is the necessity to adopt more efficient and sustainable production methods that are adapted to climate change. On almost all these fronts, the field of analytical chemistry has a lot to contribute.

scholarly journals HACCP IN CLEAN FOOD PRODUCTION: AN OVERVIEW

2018 ◽  
Vol 6 (12) ◽  
pp. 128-134
Author(s):  
Degpal Singh ◽  
Anit Kumar ◽  
Amandeep Singh
Keyword(s):  
Food Industry ◽  
Hazard Analysis ◽  
Raw Material ◽  
Control Points ◽  
Waste Products ◽  
Seven Principles ◽  
Critical Control Points ◽  
Quality Of Food ◽  
Safe Food

For the food security of more than 1.3 billion people, India has to keep on producing more but safe food. Various techniques have been developed over the time for keeping a check on the quality of food. Of those, HACCP i.e., Hazard Analysis and Critical Control Points is one which ensures the quality of food during the production or the processing of food. HACCP is based on seven principles and is a risk management system that identifies, evaluates, and controls hazards (biological, chemical and physical) related to food safety throughout the food supply chain. The concept first came to light in 1960s and in India it started early in 2000. HACCP is a protocol for all the stakeholders involved in food industry for the production of safe food. As the HACCP lays emphasis on “Clean Production”, therefore, it ensures the use of every single resource whether it may be water, energy or any raw material in an efficient way leading to manufacture of a priced commodity and letting out less harmful and meager waste products.

scholarly journals Quality of gelatin from tilapia (Oreochromis niloticus) by-products and its effects as edible coating on fish sausage during chilled storage

2021 ◽  
Vol 919 (1) ◽  
pp. 012034
Author(s):  
R Rofikoh ◽  
Y S Darmanto ◽  
A S Fahmi
Keyword(s):  
Acetic Acid ◽  
Oreochromis Niloticus ◽  
Gel Strength ◽  
Edible Coating ◽  
Raw Material ◽  
Edible Coatings ◽  
Fish Gelatin ◽  
Chilled Storage ◽  
By Products

Abstract Gelatin is a hydrolysed collagen that can be used as raw material for edible coatings to protect perishable foods such as fish sausage. This study aims to examine the quality of gelatin from tilapia by products (skin, scale, bone) and determine the best source of fish gelatin as edible coating on quality of tilapia sausage during chilled storage. The process of made skin gelatin was demineralized with acetic acid while scale and bone were demineralized by hydrochloric acid. Gelatin was examined for yield, gel strength, and viscosity. After edible coatings were applied to the sausages by dipping method, the sausages were stored in the refrigerator at ±5°C for 21 days. Quality deterioration of sausages during storage were measured by sensory value, moisture content, TPC, gel strength and color. The results showed that the highest gelatin yield was obtained from tilapia scales, which was 6.87% while the yield of skin and bone were 4.33% and 1.47% respectively. The best material for edible coating was bone gelatin with gel strength and viscosity which were 325 bloom and 7.10 cP respectively. The application of sausage, where the appearance and texture of sensory value were still acceptable until 21st days of storage. Sausages with edible coating from tilapia bone also showed the highest gel strength about 2514,99-3716,05 g.cm.

Penyuluhan Sistem Keamanan Pangan Dalam Produksi Keripik Tempe Di Desa Parerejo Kabupaten Jawa Timur

2019 ◽  
Vol 3 (1) ◽  
pp. 104
Author(s):  
Fesdila Putri Nurani ◽  
Ely Kurniati
Keyword(s):  
Food Safety ◽  
Shelf Life ◽  
Production Process ◽  
Food Product ◽  
Raw Material ◽  
Traditional Food ◽  
The Real ◽  
Quality Of Food ◽  
Physical Hazard

Food Safety sistem is a method that commonly use to guarantee the quality of food product in order to avoid hazard which can causing harm to the consumer. One of the well-known traditional food, Tempe, which is made from fermented soybean, has consumed by most of people in Indonesia. Tempe has a short shelf life. The aim of processing Tempe are to make the shelf life longer and also to diversify product of Tempe. One of the most popular product of Tempe is Tempe cracker. Parerejo village is well-known as one of the Tempe and Tempe cracker production base in East Java. Unfortunately, its production has not yet applied Food Safety Sistem. Some actions were needed in order to improve the knowledge of the Tempe and Tempe cracker producers about Food Safety Sistem. Firstly, questionnaires were distributed to the Tempe and Tempe Cracker producers in Parerejo village to determine the level of community understanding about Food Safety Sistem. After distributing the questionnaires, the next action was presenting of the definition, the aspects and the importance of implementation Food Safety Sistem in the production process of Tempe and Tempe cracker. Questionnaires showed that most of the producers of Tempe and Tempe crackers in Parerejo village realizes the importance of implementation Food Safety Sistem. In other hand, Food Safety Sistem has some obstacles to fully apply in the production process. The biggest challenge is the production facilities. Improving sanitation sistems such as sanitation of workers and equipment is one of the real efforts that can be done to improve the production sistem. Sortation of raw material also an effort to avoid physical hazard that can causing harm of the product. At least, awareness of the community about Food Safety Sistem have improved and committed to do some correction in order to avoid the hazard in production process.

A Review on Approaches of Edible Coating as Potential Packaging for Meat, Poultry and Seafood

2020 ◽  
Vol 16 (6) ◽  
pp. 874-883
Author(s):  
Punam Gat ◽  
Shafiya Rafiq ◽  
Thelamparambath Vysakh ◽  
Yogesh Gat ◽  
Roji Waghmare
Keyword(s):  
Composite Coatings ◽  
Meat Products ◽  
Future Generation ◽  
Edible Coating ◽  
World Population ◽  
Biodegradable Films ◽  
The World ◽  
Ecological Problems ◽  
Quality Of Food

The World population is increasing continuously and to fulfil the requirement of future generation food supply needs to be increased. Food availability and accessibility can be increased by increasing production, improving distribution, and reducing the losses. To achieve the goal of improving the quality of food products, the use of synthetic packaging films has increased and this has led to serious ecological problems due to their non-biodegradability. Amongst other alternatives to replace the use of synthetic packaging, the application of biodegradable films and coatings has shown promising results. The aim of this article is to update the information about the effects of polysaccharide, protein and lipid-based coatings, and antimicrobial and composite coatings on meat products. In the future, this data will be helpful for the processors to select the best coating material which can enhance the quality of different fresh, processed and frozen meat, poultry and seafood.

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