Ata Aditya Wardana

A novel composite edible coating film was developed from 0.8% chitosan (CS) and 0.5% sandalwood oil (SEO). Cellulose nanofibers (CNFs) were used as a stabilizer agent of oil-in-water Pickering emulsion. We found four typical groups of CNF level-dependent emulsion stabilization, including (1) unstable emulsion in the absence of CNFs; (2) unstable emulsion (0.006-0.21% CNFs); (3) stable emulsion (0.24-0.31% CNFs); and (4) regular emulsion with the addition of surfactant. Confocal laser scanning mi

Abstract A novel formulation of composite coating comprising 0.8% chitosan (Chi) incorporating 0.025% CuO nanoparticles (CuO) and 0.5% Indonesian cedarwood essential oil (CEO) was fabricated by casting method. Fourier transform infrared, confocal laser scanning microscopy and scanning electron microscopy analyses were employed to characterise the biocompatibility of each formulation. Additionally, the physico‐chemically properties of the composite coatings were characterised. The colour ( L* ),

Sausage spoilage has been identified as a cause of some food poisoning cases. Development of a bioindicator film is one of the alternative methods to detect sausage deterioration. The objectives of this paper were to develop a bioindicator edible films (BEF) from tapioca starch (TS), agar, and red cabbage juice (RC), and to evaluate its performance on sausage deterioration detection. The experiment had a 3x3 randomized factorial experimental design (agar: 3, 5, 7% by weight of TS; RC: 10, 15, 20

Summary The aims of the present study were to investigate the effect of the incorporation of chitosan nanoparticles (ChiNPs) on the physicochemical properties and antifungal activity of hydroxypropyl cellulose (HPC) bionanocomposite films. The films of 4% HPC and ChiNP at various dosages (0%, 0.1%, 0.5%, 1%, 1.5%, 3% w/w of HPC) were prepared. Atomic force microscopy (AFM) verified the dispersion of spherical‐shaped ChiNP in a nanoscale size range (14.75–56.74 nm). Incorporation of nanofiller af

Summary This study investigated the antifungal features of sodium alginate (Alg) 1% combined with lemongrass essential oil (LGO) 0.25%, 0.5% and 0.75% as a Pickering emulsion coating to control Penicillium digitatum and P . italicum , identified as citrus fruit pathogens. Cellulose nanofibers 0.24%, 42.55 ± 9.34 nm, were selected as a stabiliser. Confocal laser scanning microscopy and Fourier‐transform infrared spectroscopy were used to analyse the droplet size and morphology and chemical intera

Abstract The application of edible films can be an alternative solution for maintaining the quality of post-harvest horticultural commodities. This study aimed to determine the effect of adding a stabiliser, cellulose nanocrystals (CNCs), on the functional characteristics of citrus peel pectin and limonene essential oil (LEO)-based coatings. A formulation comprising pectin (0.5%), CNC (0.075%) and LEO (0.5%) was prepared. The CNC morphology (nanometre scale) was nanorods with pointed ends on bot

Summary There is growing interest towards the functional properties and health benefits of both probiotics and paraprobiotics. In this investigation, probiotic bacterial cells (viable and non‐viable Lactiplantibacillus plantarum IS‐10506) were incorporated into alginate‐(Alg) based edible films. Confocal laser scanning microscopy was used to confirm the presence of probiotic bacteria in the Alg matrix. The addition of probiotic cells (1 × 10 9 cells/mL) was found to improve the performance of Al

Abstract Indonesia is the fourth most populous country in the world with a diverse array of traditional food, including main dishes, snacks, and indigenous beverages. The paper aims to explore the cultural significance, historical and philosophical perspectives, production, physicochemical properties, recent development studies, and the safety, shelf life and microbiological aspect of wajik , a traditional Javanese food. Wajik originated during the Majapahit era in Central and East Java and is s

Abstract Indonesia, a country with diverse cultures, possesses a rich variety of cultural heritage. The aim of this review is to discuss the culture of lepet considering its ethnic perspective, preparation and consumption, nutritional and functional properties, safety, and future outlook aspects. Lepet , a traditional Javanese dish, consists of sticky rice, grated young coconut, coconut milk, cowpea, and salt. It is wrapped in young coconut leaves with a specific pattern, boiled, soaked, and the

Abstract Effect of steam cooking (SC) on resistant starch (RS) content, pasting properties, and structure of modified taro starch granule was studied. Modified starch was prepared by two cycles of autoclaving followed by cooling at 4, and -20°C. The RS content was significantly higher (p < 0.05) after SC treatment as compared with native taro starch. All modified starches tend to be more stable to SC and heat- and shear-resistant of pasting characteristic which was confirmed by RVA viscograme