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Characteristics of Jackfruit Straw’s Edible Film Enriching by Gingers Red (Zingiber officinale, Rosc.)

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@article{IJASEIT505,
   author = {Neswati Neswati and Wenny Surya Murtius and Andini Prastica},
   title = {Characteristics of Jackfruit Straw’s Edible Film Enriching by Gingers Red (Zingiber officinale, Rosc.)},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {5},
   number = {2},
   year = {2015},
   pages = {144--148},
   keywords = {Edible film; Jackfruit straw’s; gingers red},
   abstract = {This research was aimed to determine the effect of the addition red ginger’s(Zingiber officinale,  Rosc.)  concentrate toward psycochemical, and sensory evaluation of edible film from jackfruit straw’s. Using design is Completely Randomized Designed (CRD) consist of  5 treatments (The addition of red ginger’s concentrate 2%, 4%, 6%, 8%, and 10%)  and 3 replications. Data was analysed statiscally with ANOVA and were continued with Duncan’s New Multiple Range Test (DNMRT) at 5% significance level. This research determined the addition of red ginger’s concentrate significantly affected toward aw, thickness and water vapor transmission rate, but not significantly affected toward water content. The best  edible film were determined based on sensory evaluation on packaging of galamai, showed Treatment B as the best product with panelist prefferences at color (3,70), flavor (3,80), taste (3,75), and texture (3,50). For physical and chemical characteristic water content 12,6711%, aw 0,4263, thickness 0,0929 mm, water vapor transmission rate 0,0635 g/m2.hour.},
   issn = {2088-5334},
   publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},
   url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=505},
   doi = {10.18517/ijaseit.5.2.505}
}

EndNote

%A Neswati, Neswati
%A Surya Murtius, Wenny
%A Prastica, Andini
%D 2015
%T Characteristics of Jackfruit Straw’s Edible Film Enriching by Gingers Red (Zingiber officinale, Rosc.)
%B 2015
%9 Edible film; Jackfruit straw’s; gingers red
%! Characteristics of Jackfruit Straw’s Edible Film Enriching by Gingers Red (Zingiber officinale, Rosc.)
%K Edible film; Jackfruit straw’s; gingers red
%X This research was aimed to determine the effect of the addition red ginger’s(Zingiber officinale,  Rosc.)  concentrate toward psycochemical, and sensory evaluation of edible film from jackfruit straw’s. Using design is Completely Randomized Designed (CRD) consist of  5 treatments (The addition of red ginger’s concentrate 2%, 4%, 6%, 8%, and 10%)  and 3 replications. Data was analysed statiscally with ANOVA and were continued with Duncan’s New Multiple Range Test (DNMRT) at 5% significance level. This research determined the addition of red ginger’s concentrate significantly affected toward aw, thickness and water vapor transmission rate, but not significantly affected toward water content. The best  edible film were determined based on sensory evaluation on packaging of galamai, showed Treatment B as the best product with panelist prefferences at color (3,70), flavor (3,80), taste (3,75), and texture (3,50). For physical and chemical characteristic water content 12,6711%, aw 0,4263, thickness 0,0929 mm, water vapor transmission rate 0,0635 g/m2.hour.
%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=505
%R doi:10.18517/ijaseit.5.2.505
%J International Journal on Advanced Science, Engineering and Information Technology
%V 5
%N 2
%@ 2088-5334

IEEE

Neswati Neswati,Wenny Surya Murtius and Andini Prastica,"Characteristics of Jackfruit Straw’s Edible Film Enriching by Gingers Red (Zingiber officinale, Rosc.)," International Journal on Advanced Science, Engineering and Information Technology, vol. 5, no. 2, pp. 144-148, 2015. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.5.2.505.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Neswati, Neswati
AU  - Surya Murtius, Wenny
AU  - Prastica, Andini
PY  - 2015
TI  - Characteristics of Jackfruit Straw’s Edible Film Enriching by Gingers Red (Zingiber officinale, Rosc.)
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 5 (2015) No. 2
Y2  - 2015
SP  - 144
EP  - 148
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - Edible film; Jackfruit straw’s; gingers red
N2  - This research was aimed to determine the effect of the addition red ginger’s(Zingiber officinale,  Rosc.)  concentrate toward psycochemical, and sensory evaluation of edible film from jackfruit straw’s. Using design is Completely Randomized Designed (CRD) consist of  5 treatments (The addition of red ginger’s concentrate 2%, 4%, 6%, 8%, and 10%)  and 3 replications. Data was analysed statiscally with ANOVA and were continued with Duncan’s New Multiple Range Test (DNMRT) at 5% significance level. This research determined the addition of red ginger’s concentrate significantly affected toward aw, thickness and water vapor transmission rate, but not significantly affected toward water content. The best  edible film were determined based on sensory evaluation on packaging of galamai, showed Treatment B as the best product with panelist prefferences at color (3,70), flavor (3,80), taste (3,75), and texture (3,50). For physical and chemical characteristic water content 12,6711%, aw 0,4263, thickness 0,0929 mm, water vapor transmission rate 0,0635 g/m2.hour.
UR  - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=505
DO  - 10.18517/ijaseit.5.2.505

RefWorks

RT Journal Article
ID 505
A1 Neswati, Neswati
A1 Surya Murtius, Wenny
A1 Prastica, Andini
T1 Characteristics of Jackfruit Straw’s Edible Film Enriching by Gingers Red (Zingiber officinale, Rosc.)
JF International Journal on Advanced Science, Engineering and Information Technology
VO 5
IS 2
YR 2015
SP 144
OP 148
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 Edible film; Jackfruit straw’s; gingers red
AB This research was aimed to determine the effect of the addition red ginger’s(Zingiber officinale,  Rosc.)  concentrate toward psycochemical, and sensory evaluation of edible film from jackfruit straw’s. Using design is Completely Randomized Designed (CRD) consist of  5 treatments (The addition of red ginger’s concentrate 2%, 4%, 6%, 8%, and 10%)  and 3 replications. Data was analysed statiscally with ANOVA and were continued with Duncan’s New Multiple Range Test (DNMRT) at 5% significance level. This research determined the addition of red ginger’s concentrate significantly affected toward aw, thickness and water vapor transmission rate, but not significantly affected toward water content. The best  edible film were determined based on sensory evaluation on packaging of galamai, showed Treatment B as the best product with panelist prefferences at color (3,70), flavor (3,80), taste (3,75), and texture (3,50). For physical and chemical characteristic water content 12,6711%, aw 0,4263, thickness 0,0929 mm, water vapor transmission rate 0,0635 g/m2.hour.
LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=505
DO  - 10.18517/ijaseit.5.2.505