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All Journal Indonesian Food Science and TechnologyJournal Canrea Journal: Food Technology, Nutritions, and Culinary Journal
Februadi Bastian
Jurusan Teknologi Pertanian Fakultas Pertanian Universitas Hasanuddin Jl. Perintis Kemerdekaan Km.10 Makassar 90245
Agriculture, Biological Sciences & Forestry

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The Effect of Kluwih (Artocarpus communis) Fruit Flesh Addition to the Nutrition Content of Mackerel Tuna Fish Abon Abdullah, Nurlaila; Latief, Rindam; Bastian, Februadi; K.Sukendar, Nandi; Djalal, Muspirah; Restu Pala?langan, Melinda
jurnal1 VOLUME 3 ISSUE 1, JUNE 2020
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v3i1.280

Abstract

One of the plants that are easily found in tropical country including Indonesia, but has not been used optimally is Kluwih fruit (Artocarpus communis). In fact, the fiber content in Kluwih is similar to meat that makes it good to be used as abon ingredient. Abon normally made of meat that makes the price generally high. To reduce the prices of abon to be affordable by the middle and lower classes, abon products can be made from vegetable ingredients (such as Kluwih) combined with meat. The research methods consisted of three treatments with different in the amount of Kluwih and Mackerel tuna fish ratio. We concluded that Kluwih fruit could be used as a substitute for meat in Abon making. The Kluwih addition in Fish Abon making affects the nutrition content of the Mackerel tuna abon final product significantly
Smart Packaging for Chicken Meat Quality: Absorbent Food Pad and Whatman Paper Applications Dirpan, Andi; Iqbal, Muhammad; Yumeina, Diyah; Prahesti, Kusumandari Indah; Djalal, Muspirah; Syarifuddin, Adiansyah; Bahmid, Nur Alim; Bastian, Februadi; Salengke, Salengke; Suryono, Suryono
Indonesian Food Science and Technology Journal Vol. 7 No. 1: December 2023
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i1.30894

Abstract

Quality and shelf-life extension are major concerns in the development of meat packaging systems. The purpose of this study was to determine the effectiveness of absorbent food pads combined with intelligent packaging as well as to determine the correlation between active packaging and smart indicator labels. The active packaging applied absorbent food pads as carriers of active ingredients from basil and lemongrass, which are expected to extend the shelf life of chicken meat and maintain its quality. Meanwhile, intelligent packaging employs Whatman paper treated with Phenol Red (PR), providing real-time information on the quality of chicken meat. Various chicken meat spoilage test parameters such as thiobarbituric acid (TBA), total volatile base nitrogen (TVBN), total bacteria of total plate Count (TPC), and pH were tested at chiller temperature (4oC) every 3 × 24 hours. The results of this study indicated that absorbent food pad with lemongrass essential oil can extend the shelf life of chicken meat by 3 days while, the intelligent indication label’s color profile changed from yellow at the beginning of application to red during chicken spoilage. Therefore, smart packaging from a combination of an absorbent food pad as active packaging and phenol red indicator label as intelligent packaging can potentially extend the shelf life of chicken and monitor the condition of chicken meat during storage.
Co-Authors Abdullah, Nurlaila Bahmid, Nur Alim Dirpan, Andi Djalal, Muspirah K.Sukendar, Nandi Muhammad Iqbal Muspirah Djalal Prahesti, Kusumandari Indah Restu Pala?langan, Melinda Rindam Latief Salengke, Salengke Suryono Suryono Syarifuddin, Adiansyah Yumeina, Diyah