Fakhri Lisanul Shidqi, Emma Rochima, Rita Rostika & dan Rusky Intan Pratama·Asian Journal of Biology·2025
Tilapia (Oreochromis niloticus) is one of the freshwater fish commodities consumed in Indonesia that has high economic value. Tilapia fillets are a food ingredient that is very easily damaged and has a very short shelf life due to the quality degradation process that occurs due t...
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Research Article10.9734/ajob/2025/v21i8542
The widespread use of petroleum-based plastic packaging as food packaging has raised many concerns regarding the negative impact on the environment. The increase of public awareness on environmental problems and the importance of food safety has encouraged a lot of research regar...
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Research Article10.9734/afsj/2024/v23i11750
The natural degradation process of plastics is slow and harmful to the environment, making biodegradable films a more advantageous option. These films not only reduce environmental pollution but also have the potential to preserve food products and extend their shelf life. This s...
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Research Article10.9734/afsj/2024/v23i10748
The issue of plastic waste has become a global concern due to its negative impact on environmental sustainability. Bionanocompsites are a combination of composite materials made from natural materials with nano-sized organic or inorganic fillers that are biodegradable. Kappa carr...
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Research Article10.9734/ajfar/2024/v26i9805
Plastic pollution is a significant problem with detrimental effects on the environment and human health. Conventional plastic stickers, widely used in various sectors, contribute to plastic waste accumulation and slow degradation. To address this issue, review has focused on deve...
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Research Article10.9734/ajfar/2023/v25i4685
Edible film is a packaging development for environmentally friendly food that is composed of organic ingredients, so it is safe for consumption. Natural polymers that make up edible films include polysaccharides, lipids, and proteins to replace synthetic packaging materials. The...
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Research Article10.9734/ajfar/2023/v22i4577
In general, commercial sausages can only last at room temperature for 1 day, because sausages are made from raw materials that are easily degraded in quality, especially fish sausages where fish are included in perishable foods that are easily degraded due to the high water conte...
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Research Article10.9734/ajfar/2023/v22i1561
Edible film is a type of edible packaging in the form of a thin layer to protect food products and can be decomposed naturally so that it can be an alternative to the use of plastic packaging. Edible film components consist of hydrocolloids (polysaccharides, proteins), lipid, or...
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Research Article10.9734/ajfar/2023/v22i1560
Beeswax is a lipid component obtained from the dregs of cooked honey and then filtered to obtain wax. The advantages of beeswax as a raw material for edible film are that it is classified as food grade, available throughout the year, use is still limited, price is relatively chea...
Pangasius fillets have a shelf life of 6 days at cold temperatures because fish is a perishable food. Application of biocomposite edible films made from gelatin, nanochitosan, and beeswax can extend the shelf life of pangasius fillets due to their ability to improve mechanical an...
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Research Article10.9734/ajfar/2023/v21i5550
Edible films is a thin layer that can be eaten directly with the food it is coated with and is biodegradable, so it is used as an alternative to plastic packaging. The components of the edible film consist of hydrocolloids (proteins and polysaccharides), lipids (fatty acids), and...
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Research Article10.9734/ajfar/2023/v21i5549
Pangasius fillet are highly perishable foods and have a relatively short shelf life due to the quality degradation process. Nanochitosan is known to have the potential to protect fish fillets as an edible coating because it can penetrate deep into meat tissue and has high antibac...
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Research Article10.9734/ajfar/2022/v20i6519
Nanochitosan is a nanoparticle of chitosan with a size between 100-400 nm. Nanochitosan has a higher antibacterial ability than ordinary chitosan. The manufacture of chitosan into nanochitosan can be done by ionic gelation method, namely the complexation of polyelectrolyte betwee...
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Research Article10.9734/ajfar/2022/v20i4501
Fish bones are a wasted and unused product though it contains high minerals, especially calcium and phosphorus, so that fish bones can be used as raw materials for making bone powder. The manufacture of pangasius bone powder generally goes through a heating process that aims to r...
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Research Article10.9734/ajfar/2021/v13i630279
Fish bones are the largest contributor of waste from the fish processing industry which has not been used optimally. Fish bones have a high calcium content so they can be used as raw material for fish bone flour. This article aims to explain the use of fish bone into fish bone fl...
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Research Article10.9734/ajfar/2021/v13i430271
Aims: This research aims to determine the addition of minced catfish (Pangasius sp.) that was added to the most preferred tortilla chips by the panelist. Place and Duration of Study: Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran Un...
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Research Article10.9734/afsj/2019/v11i430069
Mahseer aquaculture activities are still relatively low because they are constrained by slow growth. Potassium diformate can promote growth by improving digestion. This research aimed to determine the optimum dose of potassium diformate addition to artificial feed for the best gr...
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Research Article10.9734/ajfar/2023/v21i5552
The tourism sector in Indonesia is up-and-coming and is still in the process of development and development. Santolo Beach has coral reefs and coastal land that can be used for tourism. Many strategies can be used to develop Santolo Beach. This research was conducted using a qual...
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Research Article10.9734/ajfar/2021/v15i130317
This research aims to determine the shelf life of squid (Loligo sp.) using Lactic Acid Bacteria in yogurt and its organoleptic characteristics. This research was carried out at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran Univer...
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Research Article10.9734/ajfar/2021/v14i430303
Seaweed jelly candy is a popular food product with a characteristic chewy texture and sweet taste, but it is very susceptible to quality degradation because it is semi-wet so it is easy for microorganisms to grow. This research aims to determine the effect of adding red ginger ex...
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Research Article10.9734/ajfar/2021/v13i630280
Fish eggs are an essential source of protein to increase nutritional value because of their excellent quality protein content but have not been widely used, especially in food processing. Biscuits are one of the most consumed products globally, made from cereal flour such as whea...
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Research Article10.9734/ajfar/2021/v13i430270
This research aims to determine the shelf life of Nori from Eucheuma cottonii in aluminum foil packaging using the Accelerated Shelf Life Test (ASLT) method with the Arrhenius approach model. This research was conducted using aluminum foil packaging to package Eucheuma cottonii n...
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Research Article10.9734/ajfar/2020/v10i330182
This research aims to determine the appropriate concentration of pineapple extract to produce anchovy fish sauce with quality that is by the Indonesian National Standard (SNI). The research was conducted from June to September 2021. This research used an experimental method with...
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Research Article10.9734/ajfar/2022/v18i330442
Lemi is a yellowish product which usually finds under the surface of the cooked blue swim crab carapace. This research aims to determine the number of lemi addition from the utilization of blue swimming crabs waste in crackers that produces the most liked crackers by panelist. Th...
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Research Article10.9734/ajfar/2020/v8i130128
The purpose of this research was to determine the shelf life of Combination Nori Sargassum sp. and Eucheuma spinosum with the Accelerated Shelf Life Test (ASLT) method Arrhenius Model using Alumunium Foil packaging. This research was conducted at the Laboratory of Fisheries Produ...
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Research Article10.9734/ajfar/2022/v16i430377