1 Accepted: 24/06/2022, Reviewed: 04/08/2022, Published: 31/01/2023
EFFECT OF USING SILICA GEL AS ACTIVE PACKAGING TO THE LEMANG DETERIORATION IN LAHAT
Melati Pratama*, Arief Marna Sonjaya
Study Program of Culinary Arts, Tourism Polytechnic of Palembang Sapta Pesona Street No.10, Silaberanti, Seberang Ulu 1 Palembang 30267
*Correspondence author, Email: [email protected]
ABSTRACT
The subject of this research was to analyze how the effect of silica gel concentration on Lemang water content, color, texture, taste and aroma. This study used a CRFD (Completely Randomized Factorial Design) by each two treatments and replications. The 1st treatment was silica concentrations (gram), it were 0, 1, 3 and 5. The 2nd treatment was time storage (days), it was 0, 3, 5 and 7. The data as a result were analyzed using ANOVA (analysis of variance) and SRD (the Smallest Real Difference) at a 95% confidence level. The application of silica gel on bamboo of Lemang gave a very significant effect to the Lemang water content, color and texture during 3 to 7 days storage. The best treatment from silica and time storage was 0 gram with 5 days storage. It had water content 55.67%, and the color was like by 3.8 points, the texture was little neutral by 2.16 points, the taste was little neutral by 2.30 points and the aroma was little dislike by 1.67 points.
Keywords: Active packaging, Lahat, Lemang, Silica gel
INTRODUCTION
Lemang is one of the traditional foods of the Lahat district. Lemang is available in regional traditional ceremonies and also as souvenirs or souvenirs from the Lahat district. Lemang is made from glutinous rice mixed with coconut milk and cooked over hot coals in bamboo.
Lemang has a characteristic white color, soft and sticky texture, and a tasty taste (Sonjaya et al., 2021). Lemang is semi-wet (intermediate moisture food) with a water content ranging from 10-40% and water activity (aw) ranging from 0.65-0.90. Lemang also contains carbohydrates, fat, protein, and minerals so it is easily damaged (Sholichah et al., 2020)
The damage of Lemang is characterized by a change in color into yellowish, the texture becomes soft or hard, and smells sour. Based on the pre-research, it experienced changes in taste, aroma, and texture on the 5 th day of storage at room temperature with the bamboo storage position reversed. The storage method with the bamboo position reversed extended the storage time by 3 days. However, this method has a weakness, namely the emergence of a gravitational phenomenon, namely the release of water from the lemang caused by the force of gravity. Artawan (2013) states that the force of gravity is the attraction that occurs between all particles which have mass in the universe. The force of gravity causes the objects to fall freely to the earth. The release of water from the Lemang inside the bamboo causes it to become wet so that the aesthetics of the Lemang decreases. To overcome these problems, an effort is needed.
One of the way that can be used is applying active packaging on Lemang. The active packaging is a packaging that can maintain quality of product to keep it fresh. The active packaging that can interact between packaged food materials and food, so it is called interactive packaging (Warsiki et al., 2013). Several active packaging that has been studied is antimicrobial packaging to extend the fish balls shelf life (Warsiki et al., 2013), antimicrobial tablets for active packaging (Iin et al., 2021), active antimicrobial packaging made from onion extract and carrageenan to extend the carp meatballs shelf life (Ningtyas dan Shafira, 2021),
2 active packaging design for minimally processed pineapple (Ananas comosus L. Merr) (Anggraini & Sugiarti, 2022), and others. The active packaging application in this study is using silica gel which is placed on the end of the bamboo.
Silica gel is granular like glass which is very porous and absorbs a lot of water so that it forms a rubbery solid. Silica gel prevents the formation of excess moisture (Meriatna, Maulinda et al., 2015). Commercially, silica is made by mixing sodium silicate and mineral acids (Nur'aeni et al., 2017). The application of silica in this study will use various concentrations, namely 1 gram, 3 grams, and 5 grams. The purpose of this study was to determine the effect of silica concentration on the water content of lemang, and the organoleptic properties of Lemang were Lemang color, aroma, taste, and texture.
MATERIALS AND METHODS
Materials
The ingredients used in this study were Lemang of Lini from Lahat district and natural silica gel.
Tools
The tools used in this study included aluminum foil, aluminum cups, plastic cups, scissors, duct tape, Binder brand oven model VD-23#04- 60575 500 gram capacity, plates, knives, Joil brand digital scales (0.01 gram).
Research Scheme
This research used a completely randomized factorial design (RALF), with 2 factors, namely the weight of silica gel and storage time. The treatment levels of silica gel were five treatment levels including 0 gram silica gel, 1 gram silica gel, 3 gram silica gel, 5 gram silica gel, and storage time with four treatment levels namely 0 days, three days, five days, and seven days. The measurement of water content was repeated twice. Data analysis in this study was obtained from the results of measuring water content and organoleptic assessment.
Panelist acceptance of differences in silica gel weight on Lemang water content and Lemang organoleptic was analyzed using analysis of variance, organoleptic assessment results that significantly affected the observed variables, followed by LSD (the Least Significant Difference) test at confidence level of 95% ( α=0.05).
Research Phases
Lemang in Lahat district was taken directly from one of the UMKM Lemang (Bu Dini) in the Tanjung Sirih area, Lahat district. The types of Lemang used as a sample is Lemang fat.
The Lemangs were then treated by placing silica gel on the ends of the Lemang bamboo which was bounded by aluminum foil with an amount of 0 grams, 1 gram, 3 grams, and 5 grams.
Silica gel is put into a plastic cup, which is then glued to the end of the bamboo lemang. The treated lemang was then stored for 0 days, 3 days, 5 days, and 7 days in reverse. The Lemang that has been stored is then measured for water content, color, taste, aroma, and texture.
Methods
The method used in this study was experimental with the parameters measured is the water content of Lemang, which was measured using the thermogravimetric method (SNI 2891-1992) and organoleptic tests to measure panelists' preference for color, taste, aroma, and texture by modifying the SNI 2346-2006 method.
Analysis Procedure
Proximat Analysis (Water content assessment , SNI 2891-1992)
The proximate analysis was the water content using the thermogravimetric method (AOAC, 2005). Lemang water content measurement was carried out to see the absorption capacity of the moisture absorber application on the ends of the bamboo. Measurement of the water content of Lemang was carried out in accordance with the provisions of SNI 2891-1992,
3 namely 1-2 grams of Lemang sample was weighed, then heated in the oven at 103oC for 3 hours, after heating for 3 hours, the sample was cooled in a desiccator for 15 minutes, then weighed. The percentage of water content in Lemang was calculated used the following formula:
Water content = weight of fresh sample (gram)
weight of baked sample (gram)
x 100%
……….(1)Organoleptic Assessment (Color, Taste, Aroma and Texture ) (Modification of SNI 01- 2346-2006)
Organoleptic testing was a test which used the human senses to measure the texture, appearance, aroma and flavor of food products. This test is based on sensing (Basri, 2015).
The organoleptic test in this research is a verification of Lemang with added silica gel in its primary packaging. This test was conducted to see the effect of adding silica gel to Lemang bamboo on the taste, aroma, texture and appearance of Lemang. The type of panelists used in this study were consumer panelists. This is in line with Luthfi et al. (2022) research in developing regional products. Khairunnisa & Arbi (2022), consumer panelists are very general and can be determined based on certain individuals or groups. Consumer panelists numbered from 30 to 100. This study used 30 panelists by giving a score of 1 if they really didn't like it, a score of 2 if they didn't like it, a score of 3 if it was mediocre, a score of 4 if they liked it, and a score of 5 really don't like it. Testing. Tests were carried out on taste, aroma and texture/appearance on day 0, day 3th, day 5th and day 7th.
RESULTS AND DISCUSSION
1. Lemang Water Content
Moisture content test is a method in the food industry to determine the quality and resistance of food to damage that may occur. Moisture content affects the higher the water content of a food ingredient, the greater the possibility of defect, both as a biological activity of the material and the entry of destructive microbes (Daud et al., 2020). Based on the measurement results of the Lemang, the data is obtained in Table 1.
Table 1. Moisture Content Of Lemang With Various Weights Of Silica Gel During Storage Silica Weight (grams)/ Storage
Time
Moisture content of Lemang (%)
0 3 5 7
0 55.55 55.67 55.67 53.85
1 55.55 55.50 55.30 49.76
3 55.55 55.35 54.00 49.88
5 55.55 54.67 53.33 52.41
Lemang in Lahat district with the application of silica gel weighing 0 grams (control) had a water content of 55.55% on the 0th day of storage, and experienced an increase on the 3rd and 5th day of storage by 0.12%, and decreased again on the 7th day of storage . Whereas for Lemang with the application of silica gel 1, 3 and 5 grams continued to decrease until the 7th day of storage. The decrease in Lemang water content during storage can be seen in Figure 1.
The high water content of Lemang, which is equal to 55.55%, is due to the interaction of starch which absorbs water. Gelatinization of starch for Lemang production occurs due to the breaking of intermolecular bonds between amylose and amylopectin molecules in rice granules during glutinous rice packaging. After bond breaking occurs, there is an increase in viscosity so that the glutinous rice expands or granules swell and become a stronger gel (Ramadhani & Murtini, 2017).
4 Figure 1. Moisture content of Lemang with various silica weight applications during storage
Analysis of variance showed that the use of silica gel in bamboo Lemang and storage time had a significant effect on the moisture content of Lemang. The decrease in water content in Lemang with the storage position reversed is caused by the evaporation of water due to swelling of the granules that reaches the limit, and also by the physical properties of water, namely flowing from a higher place to a lower place due to earth's gravity. Winarno (1989) added that in a water molecule there are two hydrogen atoms bonded to an oxygen atom through two covalent bonds, each of which has an energy of 110.2 kcal/mol. In addition, water molecules can also be attracted by other compounds that are positively or negatively charged, the attraction between the positive and negative poles of a water molecule causes hydrogen bonds. This bond binds other water molecules which causes water at atmospheric pressure to flow at a temperature of 0 – 100 o C.
Based on the LSD further test in Table 2, the water content in Lemang with 0 gram of silica gel (silica) and 1 gram of silica gel began to decrease on the 7th day of storage, while for lemang with 3 grams of silica gel treatment on the 5th day of storage , and 5 gram silica gel treatment on the 3rd day of storage. All three had water content that was not significantly different on day 7 for control, day 5 for 3 grams silica gel, and day 3 for 5 grams silica gel. This is due to differences in the concentration or weight of the silica used.
Table 2. LSD Further Test For Lemang Water Content By Weight Treatment Of Silica Gel And Storage Time
Silica Weight (grams)/ Storage Time
Moisture content of Lemang (%)
0 3 5 7
0 55.55c _ 55.67c _ 55.67c _ 53.85 bc
1 55.55c _ 55.50c _ 55.30 c 49.76a _
3 55.55c _ 55.35c _ 54.00 bc 49.88a _
5 55.55c _ 54.67 bc 53.33b _ 52.41b _
Note: the same letters are not significantly different
Silica gel (SiO2 ) is a form of silica produced by agglomerating sodium silicate sol (Na2SO2 ) which hashydrophilic properties (can absorb water) (Ummah, 2013). Kurniawan's research (2008) showed that the greater amount of silica causes the absorbent surface area to increase thereby increasing the absorption of water and moisture.
2. Lemang organoleptic
Organoleptic testing is a method that using the human senses as the main tool for assessing product quality, this is to find out changes or deviations in the product. The body parts has a role in sensing like the eyes, ears, sense of taste, sense of smell, and sense of touch (Larasati et al., 2020). The types of organoleptic test used in this study was the hedonic test by assessing the color, texture, taste and aroma of Lemang. The recapitulation results of
48 49 50 51 52 53 54 55 56
0 3 5 7
Water content (%)
Time storage (Day to -)
control 1 gram 3 grams 5 grams Captions :
5 the analysis of the various effects of using silica gel on Lemang bamboo during storage on the organoleptic score assessment parameters including color, texture, taste and aroma are presented in Table 3.
Table 3. Variance Analysis Of Various Weights Of Silica Gel During Storage
No Observational variable
Silica Variety Analysis
Storage Time Range Analysis
1 Color ** **
2 Texture ** **
3 Flavor ** ns
4 Aroma ** ns
Note: ** very significant effect, ns has no significant effect
2.1 Lemang color
Lemang color has the highest preference value on day 0, namely 4.27 (likes) with various treatments, and the lowest on day 7 with 0 grams of silica gel treatment. Lemang color decreased in preference to various treatments. The decrease in the color preference of Lemang in various treatments in Figure 2.
Figure 2. Preference for Lemang color in various treatments during storage
The LSD follow-up test showed a change in Lemang color for the 0 gram (control) and 1 gram silica gel treatment occurred on the 7th day of storage, while for the 3 grams silica gel treatment it occurred on the 5th day, the 5 grams silica gel treatments occurred on the 7th day- 3. The LSD follow-up test is presented in Table 4.
Table 4. Follow-Up Test Of LSD Preference For Lemang Color With Silica Gel Weight Treatment And Storage Time
Silica Weight (grams)/ Storage Time
Moisture content of Lemang (%)
0 3 5 7
0 4.27d 4.27 d 3.80 d 2.30a
1 4.27 d 4.03 d 3.80 d 2.53ab
3 4.27 d 4.17 d 2.83b 2.80ab
5 4.27 d 3.73c 3.17bc 2.40 ab
Note: the same letters are not significantly different
The decrease in the color preference of Lemang during storage was caused by a decrease in the water content of Lemang. Moisture content affects chemical and biochemical reactions in foodstuffs (Fardiaz et al., 2014).
1 1.5 2 2.5 3 3.5 4 4.5
0 3 5 7
Color Value
Day storage (Day to-)
6 Figure 3. The relationship between reaction speed and water activity in foodstuffs
(Labuza, 1971)
Based on the curve of Labuza (1971) in Figure 3, water content of 40 to 60% has a water activity ranging from 0.9 to 0.95. The Aw is in region III, namely non-enzymatic browning decreases with increasing water activity. Aw ( water activity ) is the need for water for the growth of microorganisms or free water contained in a food that can determine the life of microorganisms, besides that was also used for both physical and chemical reactions with other compounds (Sandulachi & Tatarov, 2012). Non-enzymatic browning is the browning of food or food without involving enzymes (Winarno, 1989). The reaction that occurs in this lemang is the Mailard reaction, in which reducing sugars containing aldehyde and ketone groups react with amino acid components such as amino acids or proteins during storage.
2.2 Lemang Texture
In addition to affecting the color, the decrease in water content due to the addition of silica gel also affects the texture of Lemang. The highest preference for Lemang texture is found in the treatment of silica gel for 0 days, and the lowest is found in the addition of 0 grams and 5 grams of silica gel for 7 days. The decrease in liking for Lemang texture can be seen in Figure 4.
Figure 4. Lemang texture preferences in various treatments during storage
The LSD follow-up test showed that the change in Lemang texture occurred on the 3rd day of storage, both for Lemang with 0 gram, 1 gram, 3 grams, and 5 grams silica, each Lemang texture changed again on the 5th and 7th day of storage. The texture of the Lemang changed from chewy to not chewy on the 3rd day, sticky to not sticky on the 5th day, and the texture of the Lemang changed again on the 7th day to break and not stick together. This is influenced by a decrease in Lemang water content. Water is a determinant of the characteristics of food ingredients because it affects the appearance, texture, and taste of food
1 2 3 4 5
0 3 5 7
Texture Value
Time storage (Day to -)
7 (Tuina et al., 2013). Water in food also affects the freshness of food. The LSD follow-up test is presented in Table 5.
Table 5. LSD Follow-Up Test For Preferred Lemang Texture With Silica Gel Weight Treatment And Storage Time
Silica Weight (grams)/ Storage Time
Lemang water content (%)
0 3 5 7
0 4.20 g 3.00 p.m 2.17 cc 1.43 a
1 4.20 g 3.97 fg 1.87 ab 1.73 ab
3 4.20 g 4.10 p.m 2.47 d 1.90 abc
5 4.20 g 3.60 f 2.33 cds 1.50a _
Note: the same letters are not significantly different
Lemang in the Lahat district is made from white glutinous rice, where white glutinous rice contains 90% starch consisting of 88-89% amylopectin with granules measuring 3-10 millimicrons (Suriani, 2015). Starch granules in Lemang have swollen to form a gel. Winarno (1989) added, starch granules that have undergone gelatinization cannot return to their original shape, but can experience drying because water comes out of the granules which are called syneresis. Syneresis causes the Lemang structure to become shriveled and porous ( amorphous ).
2.3 Lemang taste
The lemang taste had the highest score of 4 (liked) on day 0 of storage, and the lowest on day 7 of 1.23 (very disliked) at 3 grams of silica weight. The decrease in the panelists' preference for lemang flavor can be seen in Figure 5.
Figure 5. The Preference Of Lemang Taste In Various Treatments During Storage
Taste is the sensation that occurs after food passes through the human tongue and throat.
Taste is the main key in someone to repeat or not to food. The type of Lemang used in this study is Lemang fat, which has a savory taste. The used of silica gel on Lemang bamboo during storage did not significantly affect the taste, while storage time had a very significant effect. Based on the LSD advanced test for storage time, a decrease in Lemang taste occurred on the 3rd day of storage, both for the treatment of 0 gram of silica, 1 gram, 3 grams, and 5 grams of silica. The taste of Lemang changed again on the 5th and 7th days of storage. This decrease can be caused by chemical and biological reactions that occur in Lemang during storage in the form of fermentation. Edam (2017) added that growing microbes can produce amylase enzymes which hydrolyze starch into sugar. Over time, these sugars will be hydrolyzed again into organic acids, giving rise to a sour taste. In addition, changes in the taste of Lemang during storage are also affected by fat oxidation which causes a rancid taste in Lemang.
1 1.5 2 2.5 3 3.5 4 4.5
0 3 5 7
Taste Value
Time Storage (Day to -)
8 2.4 Aroma Value
Apart from taste, the use of silica gel in Lemang also did not significantly affect the aroma of Lemang. Lemang on day 0 of storage has the aroma of a mixture of pandan and coconut milk. The highest preference for Lemang aroma was on day 0 of storage with a value of 4 (liked it) and the lowest was on day 7 of storage with a value of 1.5 (very disliked). The decrease in the value of Lemang aroma can be seen in Figure 6.
Figure 6. The Preference Of Lemang Aroma In Various Treatments During Storage
Based on the LSD advanced test for storage time, a decreased in Lemang aroma occurred on the 5th day of storage, both for the treatment of 0 grams of silica, 1 gram, 3 grams, and 5 grams of silica. The decrease in Lemang aroma occurs due to the oxidation of fat from the coconut milk raw material used. Winarno (1989) explained that the process of fat oxidation causes rancidity. The unpleasant rancid odor is caused by the formation of compounds resulting from the breakdown of hydroperoxides.
CONCLUSION
The application silica gel on bamboo of Lemang has a very significant effect on the Lemang water content, color, and texture. However, it does not significantly affect the taste and aroma. While the storage time of lemang has a very significant effect on all parameters, both moisture content, color, texture, taste, and aroma of Lemang. The best treatment for the interaction between silica gel concentration and storage time was the treatment of 0 grams of silica for 5 days, namely water content of 55.67%, a color value of 3.8 (like), and a texture of 2.16 (close to normal), taste value 2.3 (close to normal) and aroma 1.67 (close to disliking)
ACKNOWLEDGEMENT
We thank the Palembang Tourism Polytechnic for facilitating and funding this research, as well as the Lahat Regency Tourism Office for welcoming the lemang development in Lahat Regency.
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