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"ABSTRAKPenelitian ini bertujuan untuk mempelajari sifat edible film yang dibuat daritepung tapioka yang sudah dihidrolisis pada suhu 400C, pH sekitar 7,0 danpengaruh penambahan madu serta minyak goreng terhadap WVTR, danO2TR . Edible film dibuat dengan cara penambahan gliserol yangberfungsi sebagai plasticizer. Variasi madu yang ditambahkan 0% hingga25% dari berat tapioka dan variasi penambahan minyak goreng 0%hingga 5% dari berat tapioka, kadar gliserol 20% dari berat tapioka. Ediblefilm dibuat dengan cara metode tuang menggunakan air dan alkohol 70%sebagai pelarut dengan perbandingan 2:1 Pengujian yang dilakukanadalah ketebalan film, kuat tarik, elongasi, WVTR (Water VapourTransmission Rate), O2TR (Oxygen Transmission Rate), dan foto SEM(Scanning Electron Microscope). Hasil yang diperoleh menunjukkanbahwa penambahan madu dapat menurunkan WVTR dan O2TR sebesar31,19% dn 73,17%, sedangkan penambahan minyak goreng dapatmenurunkan WVTR dan O2TR sebesar 39,22% dan 60,97%. Hal inimenunjukkan adanya efek sinergi antara gliserol dan madu, sedangkanpenambahan minyak goreng dapat membentuk lapisan di permukaanseperti yang ditunjukkan oleh foto SEM, sehingga WVTR turun secarasignifikan."

"This research aims was to obtain the active edible coating of with the addition of red riceextract as meatballs coating. This research was conducted in four steps: extraction ofantimicrobial compounds from red rice, preparation the red rice edible coating, formulationmeatballs and application the red rice edible coating, and analysis of physical properties andorganoleptic. The quality of meatballs was strongly influenced by the quality of materials thathas been used and the process of production. The addition of red rice extract as much as0,125%, 0,25% and 0,5% compared with the control and analysis by the sensory test.Statistically, the addition of red rice extract on making meatballs did not effect the level ofpanelists from the aspect of shape, flavor, color and aroma of the meatballs (α = of 0,05%).The use of red rice extracts in the production of edible film for coating the meatballs affect thetexture of the meatballs that has been stored for 0, 6, 12 and 18 hours. Most of the panelistsmentioned meatballs controls have somewhat glutinous, dry, elastic and compact. After 18hours of storage meatball has a glutinous, wet, slimy, less elastic and less compact,especially meatballs controls (38,5%).Penelitian ini bertujuan untuk mengembangkan pelapis tipis aktif dapat di makan (activeedible coating) dari maltodekstrin dengan penambahan ekstrak angkak sebagai pelapisbakso. Penelitian ini dilakukan dalam 4 tahap, yaitu ekstraksi senyawa antimikroba dariangkak, pembuatan larutan active edible coating dengan penambahan ekstrak angkak,pembuatan bakso dan pelapisannya dengan larutan active edible coating, dan analisis sifatfisik, organoleptik produk bakso yang telah dilapis dengan active edible coating. Daripenelitian ini diperoleh informasi tentang teknologi proses pembuatan active edible coatingdari maltodekstrin dengan penambahan senyawa antimikroba dari angkak, aktivitasantimikroba dari larutan active edible coating yang dikembangkan, serta produk bakso yangdiberi active edible coating. Kualitas dari bakso daging sapi sangat dipengaruhi oleh kualitasbahan baku dan bahan tambahan yang digunakan serta proses pembentukan adonan.Penambahan ekstrak angkak sebanyak 0,125%, 0,25% dan 0,5% dibandingkan dengancontrol tetap disukai oleh panelis. Secara +statistik, penambahan ekstrak angkak padapembuatan bakso tidak berpengaruh terhadap tingkat kesukaan panelis dari aspek bentuk,rasa, warna, dan aroma dari bakso (α=0,05%). Penggunaan ekstrak angkak dalampembuatan edible film untuk pelapis bakso berpengaruh terhadap tekstur dari bakso selamapenyimpanan 0, 6, 12 dan 18 jam. Sebagian besar panelis menyebutkan bakso kontrol memiliki tekstur agak lengket-lengket, kering, kenyal dan kompak. Setelah penyimpanan 18jam bakso memiliki tekstur lengket, basah, berlendir, kurang kenyal dan kurang kompak,terutama bakso kontrol (38,5%)."

"Karwa A, Rai MK. 2010. Hitherto unreported Agaricus species of Central India. Nusantara Bioscience 2: 141-145. Melghat forest region from Central India was surveyed for occurrence of medicinal and culinary mushrooms during the years 2005-2008. Out oftotal 153 species, ten species of Agaricus were recorded from different localities. Of these, seven species namely Agaricus bitorquis, A.subrufescens, A. augustus, A. placomyces, A. essettei, A. basioanolosus and Agaricus sp. nov (a new species) are being reported for thefirst time from the region. The commercial button mushroom Agaricus bisporus lacks good breeding characters due to its bisporic nature. These wild cousins of the button mushroom can definitely prove to be a good source of genetic manipulations to the existing strains and also to develop new strains with improved characters"

"One of the most important factors in the formulation of effective breeding plans for improving the genetic quality of crops and livestock is a knowledge of the relative contribution made by genes to the variability of a trait under consideration. The variability of phenotypic values for quantitative trait can be partitioned into genetic and non genetic (environment) components.

The heritability is defined as a ratio of additive genetic variances to phenotypic variances. The most important function of the heritability is its predictive role. Heritability value is an expression of the reliability of the phenotypic value as a guide to breeding values.

The edible portion trait of giant freshwater prawn has a high heritability, since most of the phenotypic variability is due to genetic variations. Thus, genetic improvement can be made by selecting individuals with preferred phenotype because the offspring-parent correlation should be high. This is called mass selection or individual selection, but it is actually based on the individual's own performance record or phenotype.

The giant freshwater prawn population from Cimanuk (Tanjung Air, West Jawa), Cimandiri (Pelabuhan Ratu, West Jawa) and Walanae (Maros, South Sulawesi), obtained from natural habitat, were used in this study. The determination of heritability were conducted on several charater i.e. carapace length, standard length, dressing perecentage, edible portion and weight. The determination of heritability was based on regression between parents and offsprings. Structure of selection was conducted by individual selection. Parental stocks were selected based on individual breeding value. Natural breeding were used for first and second progeny.

Larvae were reared of eggs originated from individual female that had been mated to double males. Female were reared in 200-litre concrete tanks and newly hatched larvae were placed in 50-litre conical tanks. Water was recirculated through the tanks. The duration of rearing the larvae was 35 days.

Fingerlings were reared in cages replaced on 500 m2 earthen pond. Grow-out of juveniles were reared on 100 m2 earthen ponds. Juveniles were fed pellets with 30 % protein content. The duration of grow-out was 3 months.

The results showed that the heritability values of carapace length, standard length, weight, dressing percentage, and edible portion trait were in the level of medium to high. These suggest that giant freshwater prawn populations from Cimanuk, Cimandiri and Walanae are responsive to selection. Indeed, individual selection on edible portion trait show a positive response to selection. Therefore, selection programme can be utilized for genetic improvement of giant freshwater prawn.

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Heritabilitas merupakan rasio antara keragaman aditif dan keragaman fenotipe. Fungsi penting dari heritabilitas adalah bersifat prediktif pada generasi berikutnya. Nilainya dapat memperlihatkan nilai fenotipe yang pada akhirnya dapat digunakan sebagai breeding value . Nilai heritabilitas edible portion trait cukup tinggi pada udang galah. Oleh karena itu, program seleksi dapat diterapkan untuk meningkatkan mutu genetik udang galah.Penelitian dilakukan dengan menggunakan populasi udang dari Cimanuk (Tanjung Air, Jawa Barat), Cimandiri (Pelabuhan Ratu, Jawa Barat), dan Walanae (Maros, Sulawesi selatan) yang di koleksi dari alam.Penentuan heritabilitas dilaksanakan pada beberapa karakter yaitu panjang karapas, panjang standar, berat, dressing percentage, dan edible portion. Penetapan nilai heritabilitas didasarkan atas perbandingan antara induk dengan keturunannya. Struktur seleksi yang dilakukan adalah seleksi individu. Untuk memilih induk udang digunakan breeding value.Untuk memproduksi keturunan F, dan F2 dilakukan pemijahan secara alami. Pemeliharaan larva udang dilakukan dengan menggunakan sistem air jernih. Untuk menghasilkan udang ukuran juvenil dan pembesaran udang, dilakukan di kolam tanah.Hasil penelitian menunjukkan bahwa nilai heritabilitas pada karakter panjang karapas (0,68 - 0,86), panjang standar (0,43 - 0,90), berat tubuh (0,85?0,97), dressing percentage (0,49 - 0,95) dan edible portion trait (0,46- 0,67) memperlihatkan nilai medium sampai tinggi. Hasil yang diperoleh ini dapat di interpretasikan bahwa populasi udang dari Cimanuk, Cimandiri dan Walanae memperlihatkan indikasi respon yang positif, jika karakter-karakter tersebut akan di seleksi. Implementasi struktur seleksi individu pada edible portion trait populasi udang galah tersebut memberikan respon yang positif."

"Pengembangan bahan kemasan makanan yang ramah lingkungan dan praktis merupakan tantangan penting dalam industri makanan saat ini. Salah satu solusi yang dapat dilakukan adalah penggunaan edible film, yaitu alternatif kemasan yang dapat terurai secara alami dan aman untuk makanan. Dalam penelitian ini, dilakukan pembuatan edible film berbasis pati singkong (Manihot esculenta) yang dimodifikasi dengan minyak kayu manis (Cinnamomum verum) dan madu kaliandra sebagai alternatif kemasan bumbu mie instan. Edible film ini dibuat menggunakan metode cetakan melalui termoformasi dengan suhu gelatinisasi 70oC. Variasi konsentrasi minyak kayu manis (MKM) sebesar 0,5%, 1%, 1,5%, 2% (w/v), madu kaliandra (MK) sebesar 1%, 1,5%, 2% (w/v), dan campuran minyak kayu manis dan madu kaliandra dengan rasio 1:1. Penambahan MKM dan MK meningkatkan ketebalan edible film (0,15–0,39 mm), tetapi menurunkan solubilitas edible film dalam air (18,81–34,86%) dan absorbansi spesifik (0,58–1,18 mm-1 ). Permeabilitas uap air edible film mengalami fluktuasi (0,12– 8,47 × 10-12 g.cm/cm2 .s.Pa). Sifat mekanik edible film, seperti kekuatan tarik (0,85–2,09 MPa) dan perpanjangan saat patah (5,12–26,38%), meningkat setelah penambahan MK dan MKM-MK. Namun, sifat mekanik cenderung menurun setelah penambahan MKM dengan kekuatan tarik sebesar 0,49–0,71 MPa dan perpanjangan saat patah sebesar 14,33–23,85%. Pada penelitian ini juga dilakukan uji organoleptik yang melibatkan aroma, rasa, dan kesukaan oleh 10 panelis. Hasil uji organoleptik menunjukkan peningkatan sensori dan kesukaan panelis setelah menggunakan edible film variasi terbaik dibandingkan dengan variasi kontrol. Berdasarkan hasil penelitian ini, diperoleh bahwa variasi dengan konsentrasi MKM-MK 1% merupakan variasi terbaik dan dapat digunakan sebagai alternatif kemasan bumbu mie instan.

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The development of environmentally friendly and practical food packaging materials is an important challenge in the food industry today. One solution that can be adopted is the use of edible film, an alternative packaging material that is biodegradable and safe for food (food grade). In this study, edible film based on cassava starch (Manihot esculenta) were developed and modified with cinnamon essential oil (Cinnamomum verum) and Calliandra honey as a packaging alternative for instant noodle seasoning. The edible films were prepared using a casting method via thermoforming with a gelatinization temperature of 70°C. Cinnamon essential oil (CEO) concentrations of 0.5%, 1%, 1.5%, 2% (w/v), Calliandra honey (CH) concentrations of 1%, 1.5%, 2% (w/v), and a combination of CEO and CH with a 1:1 ratio were used. The addition of CEO and CH increased the thickness of the edible films (0.15–0.39 mm), while reducing their solubility in water (18.81–34.86%) and specific absorbance (0.58–1.18 mm-1 ). The water vapor permeability of the edible films fluctuated (0.12–8.47 × 10-12 g.cm/cm2 .s.Pa). The mechanical properties of the edible films, such as tensile strength (0.85–2.09 MPa) and elongation at break (5.12–26.38%), improved after the addition of CH and the CEO-CH. However, the mechanical properties tended to decrease after the addition of CEO with tensile strength values of 0.49–0.71 MPa and elongation at break values of 14.33–23.85%. Sensory evaluation involving aroma, taste, and preference was conducted with a panel of 10 individuals. The results of the sensory evaluation showed improved sensory perception and preference for the best-performing edible film variations compared to the control. Based on the findings of this study, it can be concluded that the variation with a 1% concentration of CEO-CH is the most suitable and can be used as an alternative packaging material for instant noodle seasoning."

"Keberadaan plastik petroleum menjadi permasalahan karena memiliki dampak lingkungan dengan sifatnya yang non-biodegradable sehingga membutuhkan waktu lama untuk terurai, juga dampak kesehatan dengan adanya potensi mengontaminasi jika berperan sebagai pengemas bahan pangan. Oleh karena itu, diperlukan alternatif pengganti bahan baku plastik petroleum yang lebih bersifat biodegradable dan food-grade untuk meminimalisir terjadinya permasalahan tersebut. Pada penelitian ini dilakukan pembuatan edible film berbasis biokomposit protein ikan lele dengan metode enzymatic cross-linking Transglutaminase serta penambahan Nanokristalin Selulosa (NCC) sebagai material penguat. Penggunaan metode enzymatic cross-linking Transglutaminase dapat meningkatkan sifat mekanik dan fisik dari edible film protein meliputi ketebalan (75-20 μm), kelarutan (96,208-20,43%), TS (5,799-10,02 MPa) dan EAB (80-13%) dengan membentuk ikatan cross-linking ε-(-γ-glutamyl) lysine iso-peptide yang terdeteksi berdasarkan pergeseran pita serapan Amida II (1550-1530 cm-1) dengan analisis FTIR. Namun, mengurangi nilai transparansi dari edible film dimana TG-05 menghasilkan nilai transparansi terendah sebesar 3,27. Formulasi TG-05 digunakan sebagai formulasi awal pembuatan edible film protein dengan penambahan NCC. Edible film protein dengan penambahan 10% mengalami peningkatan pada sifat fisik dan mekanik jika dibandingkan dengan edible film berbasis protein meliputi ketebalan, TS dan EAB, tetapi mengalami penurunan pada kelarutan terhadap air dan transparansi. Sementara edible film protein dengan penambahan 15% memiliki peningkatan pada ketebalan, namun menghasilkan efek terbalik (reversed effect) dengan mengalami penurunan pada sifat mekanik dan fisik meliputi TS dan EAB, serta kelarutan, karena terjadi aglomerasi di beberapa sisi edible film. Analisis FTIR mendeteksi adanya pergeseran panjang gelombang pada edible film berbasis protein dan NCC yang mengindikasi adanya interaksi intermolekular via ikatan hidrogen antara protein dengan NCC pada daerah 3400-3200 cm-1.

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The existence of petroleum plastics is a problem because its non-biodegradable thus it takes a long time to decompose, as well as health effect with a potential to contaminate if it is as a food packaging. Therefore, it needs an alternative to substitute the petroleum plastic’s raw material with biodegradable and food grade material to minimize these problems. In this research, catfish protein-based edible film was made using enzymatic cross-linking method by Transglutaminase enzyme and the addition of Nanocrystalline Cellulose (NCC) as reinforcement. Using enzymatic cross-linking method by Transglutaminase could improve mechanical dan physical properties of protein edible films including thickness (75-20 μm), solubility (96,208-20,43%), TS (57,99-10,02 MPa) and EAB (80-13%) by forming cross-linking bond of ε-(-γ-glutamyl) lysine iso-peptide which was detected based on the wavelength shift in Amide II (1550-1530 cm-1) by FTIR analysis. However, it reduced the transparancy value of edible film where TG-05 is the lowest value of 3,27. TG-05 formulation was used as the main formulation for protein-based edible film with NCC addition. Protein-based edible film with 10% addition of NCC had an increased in physical and mechanical properties when it compared to protein-based edible film including thickness, TS and EAB, but had an decreased in water solubility and transparency. Meanwhile, 15% addition of NCC had an increased in thickness but it obtained the reversed effect by decreasing TS and water solubility also increasing EAB because the agglomeration which occurred on the several sides of edible film. FTIR analysis detected a wavelength shift on protein-NCC edible film which indicated an intermolecular interaction via hydrogen bonds between proteins and NCC in 3400-3200 cm-1 region."