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The antifungal activity of emulsion-based edible coatings incorporating cinnamaldehyde against Glomerella cingulata was investigated by determining the effect of virgin coconut oil and oleic acid on the growth rate and its effect on the antifungal effectiveness of cinnamaldehyde using the modified Gompertz model and the minimum inhibitory concentration. The presence of virgin coconut oil, oleic acid and their mixture in emulsions without cinnamaldehyde up to 40% in the growth media showed the ability to slow down the growth rate of the fungi and also to extend the lag phase. However, it could not inhibit the growth of fungi. The slowest growth of fungi was observed from the emulsion containing beeswax, virgin coconut oil, and oleic acid, followed by those containing beeswax-virgin coconut oil. On the other hand, Tween® 80 contributed to promoting the growth rate. The minimum inhibitory concentration of cinnamaldehyde in the emulsions to inhibit the fungal growth was 0.76 mM. The presence of virgin coconut oil in the emulsions did not influence the effectiveness of the antifungal activity of cinnamaldehyde, whereas oleic acid slightly decreased it. The results led to the conclusion that virgin coconut oil is a promising as an alternative ingredient for emulsion-based edible coatings.

Despite the high production rate of Indonesian exotic fruits, the export rate has not been as high as desired. One of the main problems in exporting fresh fruits is the control of shelf-life during transportation and distribution. The use of active packaging has been reported to overcome this problem. Bioplastic bags are potential for this purpose, not only to extend the shelf-life, but also to create an environmentally friendly packaging. The objective of this research was to study the effects of the reinforcement of nancellulose obtained from rice straw and palm empty fruit bunch on the properties of bioplastic. Nanocellulose from rice straw and palm empty fruit bunch were produced using top-down method and blended with bioplastic pellets to produce bioplastic bags. Bags being analyzed for mechanical properties, morphological structure and permeability. The treatment including palm empty fruit bunch Bioplastic; rice straw bioplastics; commercial bioplastic, polypropylene and low density polyethylene plastic bags. Result study showed that bioplastic bags reinforced with palm empty fruit bunch nanocellulose had 23.30% higher tensile strength and 24.76% higher elongation compared with commercial bioplastics, while rice straw nanocellulose reinforcement only increased the tensile strength by 8.51% and did not improve the elongation. The Water Vapor Transmission Rate (WVTR) of bioplastic bags reinforced with rice straw and palm empty fruit bunch nanocellulose respectively was 401 and 399% higher compared to polypropylene plastic bags. Reinforcement with palm empty fruit bunch nanocellulose produced bioplastic bags with better properties due to higher mechanical properties compared to natural bioplastics with lower WVTR.

Pengembangan biofoam sebagai alternatif pengganti styrofoam telah banyak dilakukan. Bahan utama dalam pembuatan biofoam adalah pati murni, namun biofoam yang dihasilkan masih bersifat rapuh dan mudah menyerap air. Oleh karena itu adonan biofoam perlu ditambahkan bahan lain diantaranya plasticizer, pati modifikasi, polimer sintetis dan serat. Salah satu serat alam yang cukup potensial yaitu tandan kosong sawit (TKS). Tujuan penelitian ini adalah untuk mengetahui pengaruh pembuatan biofoam dari serat yang dimodifikasi dengan beberapa metode yang berbeda serta dengan konsentrasi yang berbeda sehingga dapat menghasilkan biofoam dengan karakteristik terbaik. Proses pembuatan biofoam dilakukan menggunakan teknik thermopressing dengan mencampurkan tapioka, Polivinil alcohol (PVA) dan dan jenis modifikasi STKS (selulosa tandan kosong sawit), NSTKS (nanoselulosa tandan kosong sawit) dan SATKS (selulosa asetat tandan kosong sawit) dengan konsentrasi serat (1%, 3% dan 5%). Karakterisasi biofoam meliputi daya serap air, kuat tekan, densitas, kristalinitas, titik leleh (Tm) dan morfologi. Jenis modifikasi NSTKS dan SATKS pada konsentrasi tinggi menghasilkan nilai daya serap air tinggi, kuat tekan rendah dan densitas rendah. Hasil penelitian menunjukkan bahwa STKS 5% dapat menurunkan daya serap air, meningkatkan densitas dan kuat tekan.English Version AbstractEffect of Addition Various Modification Empty Fruit Bunches Fiber on Functional Properties of Biodegradable FoamBiodegradable foam as alternative to styrofoam has been developed with pure starch as the main ingredient, but biofoam produced is still fragile and easyly absorbs water. Therefore, other materials such as plasticizer, modified starch, synthetic polymers and fiber need to be added into dough formulation. One of the natural fibers of considerable potential is oil palm empty fruit bunches (EFB). The purpose of this study was determine the effect of incorporation of different concentration of fibers modified with several different methods on the biofoam characteristics. Biofoam was prepared by mixing tapioca, polyvinyl alcohol (PVA), and various modification of EFB, namely STKS (empty fruit bunches cellulose), NSTKS (empty fruit bunches nanocellulose) and SATKS (empty fruit bunches cellulose acetate) by thermopressing technique. Each type of cellulose was added in three different concentrartion (1%, 3%, and 5%). Biofoam characterization included water absorbtion capacity, compressive strength, density, crystalinity, melting point (Tm) and morphology. Biofoam made from NSTKS and SATKS with high concentration have high water absorb capacity, low compressive strenght and density. The results showed that the addition of STKS at a concentration of 5% decreased water absorbtion capacity and, increased density and compressive strength.

Kulit buah manggis (KBM) merupakan bagian terbesar dari buah manggis (Garcinia mangostana L.) yang dikategorikan sebagai limbah. Studi fitokimia menunjukkan bahwa senyawa antioksidan dalam KBM, terutama xanthone, antosianin dan kelompok senyawa fenoliklainnya memiliki sifat fungsional dan manfaat untuk kesehatan seperti antidiabetes, antikanker, antiinflamasi, meningkatkan kekebalan tubuh, antibakteri, antifungi, antiplasmodial, dan sebagainya. Berbagai produk olahan berbasis KBM segar sudah berkembangkan di pasaran, seperti jus, konsentrat dan produk lainnya. Pada tahun 2009 telah dihasilkan produk bubuk KBM instan dari ekstrak tepung KBM dengan dengan teknologi enkapsulasi. Tujuan dari penelitian ini untuk mengetahui sifat antioksidan dari produk bubuk KBM instan dan mengaplikasikannya pada pembuatan minuman fungsional berkarbonasi. Parameter sifat antioksidan yang dianalisismeliputi senyawa alfa-mangostin (xanthone), antosianin dan total fenolik serta kapasitas antioksidan dengan metode DPPH. Aplikasi bubuk KBM instan untuk minuman instan berkarbonasi pada konsentrasi penambahan bubuk KBM instan 10% (Formula A), 15% (Formula B), dan 20% (Formula C) dengan ingridien aspartam, sorbitol, asam sitrat, asam malat, natrium bikarbonat dan flavor. Uji organoleptiktingkat kesukaan produk menggunakan metode uji skalardari 0 sampai 10 cm dengan 30 orang panelis. Datadianalisissecara statistik dengan uji ANOVA dan uji lanjut Duncan’s (p

A variety of attempts have been made to reduce the dependence on petroleum raw materials based plastics which are limited supply the mechanical properties close to conventional plastic. The objectives of research was to know the effect of pineapple nanocellulose effective in increasing tensile strength and elongation, but the higher addition (of up to 50%) resulted in decreased elongation. The addition and without glycerol