Rasdiana, Felga Zulfia
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Study of Cellulose and Starch-Based Biodegradable Foam Production Technology as Enviromentally Packaging Materials Rasdiana, Felga Zulfia; Refdi, Cesar Welya
Jurnal Sains dan Teknologi Pangan Vol 6, No 3 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v6i3.17758

Abstract

Biodegradable foam is an alternative to styrofoam packaging which is not environmental friendly and harmful to health. Various sources of starch are widely available in nature which can be used as raw material for making biodegradable foam. Several researchers found that many types of starch can be used as the main material for making biodegradable foam, including cassava starch, corn starch, sago starch, durian seed starch, jackfruit seed starch, avocado seed starch, and banana weevil starch. The production methods used from several studies that have been carried out are thermopressing, baking process, microwave assisted molding, and extrusion. Biodegradable foam based on starch is brittle, sensitive to water and requires additional treatment to increase strength, flexibility and resistance to water so that it can be used commercially. The purpose of this article is to provide information on the production of biodegradable foam from various types of starch and cellulose. Based on the results of the analysis, the characteristics of biodegradable foam using the baking process method and modified sago starch resulted in better water absorption values compared to other types of starch and production methods.
FORMULASI NASI INDIGENOUS (BERAS CISOKAN) DENGAN MAKANAN KHAS SUMATERA BARAT SEBAGAI PRODUK PANGAN DARURAT Refdi, Cesar Welya; Rasdiana, Felga Zulfia; Fajri, Prima Yaumil
Jurnal Sains dan Teknologi Pangan Vol 6, No 4 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v6i4.18855

Abstract

The critical part of disaster mitigation is getting the food needs of disaster victims, namely emergency food. Emergency Food Products (EFP) are processed food products specifically designed to meet humans' daily energy needs (2100 kcal) and are consumed in abnormal situations. West Sumatra has a variety of traditional cuisine that is liked by various people especially in Indonesian peoples. This study aimed to determine the formulation of indigenous rice (Cisokan Rice) and traditional West Sumatra dishes as emergency food based on nutritional composition to meet IOM emergency food standards. This research obtained three formulations of Emergency Food products using traditional foods from West Sumatra. These formulations, namely Rice with Rendang, Rice with Chicken Kalio, and Rice with Fish Asam padeh. Each formulation consists of 250 grams per serving. Each product formulation also meets the requirements for emergency food consumption, namely 2100 kcal per day, which can be fulfilled with 3-4 portions of consumption a day.