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<http://eprints.untirta.ac.id/id/document/375221>
	rdf:type bibo:Document,
		ep:Document;
	rdfs:label "APLIKASI EDIBLE FILM KAPPA KARAGENAN SEBAGAI KEMASAN BIODEGRADABLE BUMBU MI INSTAN SELAMA PENYIMPANAN SUHU RUANG (Text)"^^xsd:string .

<http://eprints.untirta.ac.id/id/document/375222>
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<http://eprints.untirta.ac.id/id/document/375331>
	rdf:type bibo:Document,
		ep:Document;
	rdfs:label "APLIKASI EDIBLE FILM KAPPA KARAGENAN SEBAGAI KEMASAN BIODEGRADABLE BUMBU MI INSTAN SELAMA PENYIMPANAN SUHU RUANG (Text)"^^xsd:string .

<http://eprints.untirta.ac.id/id/document/375350>
	rdf:type bibo:Document,
		ep:Document;
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<http://eprints.untirta.ac.id/id/eprint/59656#authors>
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<http://eprints.untirta.ac.id/id/eprint/59656>
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		<http://eprints.untirta.ac.id/id/person/ext-199410252020122022>;
	bibo:abstract "The high consumption of instant noodles in Indonesia has led to an increase in plastic waste, particularly from instant noodle seasoning packets that are difficult to decompose. This study aims to apply edible film-based primary packaging made from kappa carrageenan and glycerol as an innovative solution, as well as to evaluate the characteristics of the edible film and the stability of instant noodle seasonings packaged in edible film during 4 weeks of storage at room temperature. The edible film was made using the best formulation from Rusli et al. (2017), namely 3% carrageenan and 10% glycerol, and was characterized descriptively. While the stability test of instant noodle seasonings packaged in edible film during 4 weeks of storage at room temperature used a Completely Randomized Design (CRD) with two replicates and a storage period of 4 weeks (1 week, 2 weeks, 3 weeks, and 4 weeks). The results showed that the characteristics of the carrageenan-based edible film in this study met the requirements for edible packaging with a thickness of 0.032 mm, moisture content of 12.57%, tensile strength of 4.111 MPa, and elongation of 49.70%. During the storage application stage, it was found that the storage period had no significant effect on the moisture content and total plate count (TPC) of the spices packaged in edible films. Although the moisture content and TPC increased each week, the values still met the quality requirements. However, the storage period significantly affected the pH of the spices in the third and fourth weeks. Meanwhile, the hedonic test showed no significant difference in the panelists' preference for spices dissolved with edible film or without edible film, with an average rating of somewhat liked.\r\n\r\nKeywords: Edible Packaging, Shelf-life Extension, Storage Stability."^^xsd:string;
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	dct:subject <http://eprints.untirta.ac.id/id/subject/SH>;
	dct:title "APLIKASI EDIBLE FILM KAPPA KARAGENAN SEBAGAI KEMASAN BIODEGRADABLE BUMBU MI INSTAN SELAMA PENYIMPANAN SUHU RUANG"^^xsd:string;
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<http://eprints.untirta.ac.id/id/person/ext-4443200113>
	foaf:familyName "Febrianto"^^xsd:string;
	foaf:givenName "Dini Gesta"^^xsd:string;
	foaf:name "Dini Gesta Febrianto"^^xsd:string;
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<http://eprints.untirta.ac.id/id/person/ext-197507122008122001>
	foaf:familyName "Haryati"^^xsd:string;
	foaf:givenName "Sakinah"^^xsd:string;
	foaf:name "Sakinah Haryati"^^xsd:string;
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<http://eprints.untirta.ac.id/id/person/ext-199410252020122022>
	foaf:familyName "Hasanah"^^xsd:string;
	foaf:givenName "Afifah Nurazizatul"^^xsd:string;
	foaf:name "Afifah Nurazizatul Hasanah"^^xsd:string;
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