Melola Discovery

← Melola Discovery

Jurnal

Preservative Equipment Based on Nitrogen Doping Titanium Dioxide Photocatalyst White Oyster Mushroom In Banyumeneng

Jurnal Kesehatan Masyarakat · Vol. 21 No. 1 (2025) · hlm. 73–80

DOI
10.15294/kemas.v21i1.32910
ISSN
2355-3596, 1858-1196
Terbit
2025-07-30
Penerbit
Universitas Negeri Semarang in collaboration with Ikatan Ahli Kesehatan Masyarakat Indonesia (IAKMI Tingkat Pusat) and Jejaring Nasional Pendidikan Kesehatan (JNPK)
Bahasa
eng

Abstrak

Oyster mushrooms easily wilt and turn brown because of bacteria and enzymatic reactions. Preservation of oyster mushrooms has been done in the freezer, which can only last 3-4 days. In addition, preservation using chemicals can cause side effects such as diarrhea to long-term cancer. The purpose of this study was to determine the shelf life of white oyster mushroom products using the innovation of making preservatives with titanium dioxide doped nitrogen (N-TiO2). The method used is the sol-gel method with TiCl4 as the precursor of TiO2 and diethylamine as the nitrogen-doped precursor. N-Doped TiO2 was characterized using FTIR, XRD, and antibacterial activity tests. The results of the FTIR spectrometer showed peaks at 518 and 678 cm-1, which indicated the presence of vibrations from TiO2. Analysis of the crystalline phase of TiO2 using XRD obtained a mixed phase in the form of anatase with peaks at 55.10 (2Ø) and rutile at 27.40 (2Ø). Anti-bacterial activity test showed that N-TiO2 was able to inhibit the growth of E. coli bacteria by 6.48±0.42 mm. The results of the organoleptic test showed that preservation using photocatalyst can extend the preservation time of oyster mushrooms, which is about 6-9 days, longer than the ideal preservation time of oyster mushrooms. This technological innovation can answer the problems of oyster mushroom farmers in Banyumeneng Village related to oyster mushroom harvests that are wasted because they are rotten and cannot be sold.

Kata kunci

Jaringan kolaborasi para penulis

40 penulis · 100 tautan kepenulisan bersama · 8 lintas organisasi · menampilkan 40 yang paling banyak terhubung

Arahkan kursor atau ketuk sebuah nama untuk menyorot rekan penulisnya. Klik dua kali untuk membuka halaman penulis.

  • Padjadjaran University
  • Universitas Jambi
  • Universitas Tamansiswa Padang
  • Afiliasi tidak diketahui
  • Organisasi berbeda
  • Organisasi sama
  • Afiliasi tidak diketahui
  • Garis lebih tebal = lebih banyak artikel bersama · lingkaran lebih besar = lebih banyak artikel
Tampilkan sebagai tabel
Rekan penulisOrganisasiArtikel bersama
Rohati RohatiUniversitas Jambi6
Ade KumalasariUniversitas Jambi6
Ranisa JunitaUniversitas Jambi5
RohatiAfiliasi tidak diketahui3
Mohammad Zen RahfiludinAfiliasi tidak diketahui2
Husni SabilUniversitas Jambi2
Syahrial SyahrialUniversitas Tamansiswa Padang2
Hanifah KhairunnisaPadjadjaran University1
Raissheva Andika PratamaPadjadjaran University1
Restu ArisantiPadjadjaran University1
Resa Septiani PontohPadjadjaran University1
Fellita Odelia WibowoPadjadjaran University1
Farid AgushybanaAfiliasi tidak diketahui1
Dharminto DharmintoAfiliasi tidak diketahui1
Dion Zein NuridzinAfiliasi tidak diketahui1
Nurul FadhilahAfiliasi tidak diketahui1
Daru LestantyoAfiliasi tidak diketahui1
Yudhy DharmawanAfiliasi tidak diketahui1
Atha Rifqia PradanaAfiliasi tidak diketahui1
Duano Sapta NusantaraAfiliasi tidak diketahui1
Marlina MarlinaAfiliasi tidak diketahui1
Marlina MarlinaAfiliasi tidak diketahui1
Marlina MarlinaAfiliasi tidak diketahui1
Marlina MarlinaAfiliasi tidak diketahui1
Marlina MarlinaAfiliasi tidak diketahui1
MarlinaAfiliasi tidak diketahui1
Rice OsviarniAfiliasi tidak diketahui1
Elfiati ElfiatiAfiliasi tidak diketahui1
Chintia Putri WulandariAfiliasi tidak diketahui1
rohati SyukriAfiliasi tidak diketahui1
Rafi HidayatAfiliasi tidak diketahui1
Asrial AsrialUniversitas Jambi1
Jefri MarzalAfiliasi tidak diketahui1
Kamid KamidAfiliasi tidak diketahui1
Ade IsmayaniAfiliasi tidak diketahui1

Afiliasi berasal dari OpenAlex; metadata OAI-PMH jurnal tidak memuatnya. Penulis tanpa ID OpenAlex dicocokkan berdasarkan nama, sehingga dua orang bisa tergabung atau satu orang bisa terpisah.

Sumber metadata: OAI-PMH (metadata jurnal) https://journal.unnes.ac.id/journals/kemas/oai, pertama di-harvest 6 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">Preservative Equipment Based on Nitrogen Doping Titanium Dioxide Photocatalyst White Oyster Mushroom In Banyumeneng</dc:title>
	<dc:creator xml:lang="en">Winarni, Sri</dc:creator>
	<dc:creator xml:lang="en">Permatasari, Windi</dc:creator>
	<dc:creator xml:lang="en">Dayanti, D.</dc:creator>
	<dc:creator xml:lang="en">Savio, E. G.</dc:creator>
	<dc:creator xml:lang="en">Khairunnisa, I.</dc:creator>
	<dc:subject xml:lang="en">Nitrogen Doping</dc:subject>
	<dc:subject xml:lang="en">Titanium Dioxide</dc:subject>
	<dc:subject xml:lang="en">Photocatalyst;</dc:subject>
	<dc:subject xml:lang="en">White Oyster Mushroom</dc:subject>
	<dc:description xml:lang="en">Oyster mushrooms easily wilt and turn brown because of bacteria and enzymatic reactions. Preservation of oyster mushrooms has been done in the freezer, which can only last 3-4 days. In addition, preservation using chemicals can cause side effects such as diarrhea to long-term cancer. The purpose of this study was to determine the shelf life of white oyster mushroom products using the innovation of making preservatives with titanium dioxide doped nitrogen (N-TiO2). The method used is the sol-gel method with TiCl4 as the precursor of TiO2 and diethylamine as the nitrogen-doped precursor. N-Doped TiO2 was characterized using FTIR, XRD, and antibacterial activity tests. The results of the FTIR spectrometer showed peaks at 518 and 678 cm-1, which indicated the presence of vibrations from TiO2. Analysis of the crystalline phase of TiO2 using XRD obtained a mixed phase in the form of anatase with peaks at 55.10 (2Ø) and rutile at 27.40 (2Ø). Anti-bacterial activity test showed that N-TiO2 was able to inhibit the growth of E. coli bacteria by 6.48±0.42 mm. The results of the organoleptic test showed that preservation using photocatalyst can extend the preservation time of oyster mushrooms, which is about 6-9 days, longer than the ideal preservation time of oyster mushrooms. This technological innovation can answer the problems of oyster mushroom farmers in Banyumeneng Village related to oyster mushroom harvests that are wasted because they are rotten and cannot be sold.</dc:description>
	<dc:publisher xml:lang="en">Universitas Negeri Semarang in collaboration with Ikatan Ahli Kesehatan Masyarakat Indonesia (IAKMI Tingkat Pusat) and Jejaring Nasional Pendidikan Kesehatan (JNPK)</dc:publisher>
	<dc:date>2025-07-30</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unnes.ac.id/journals/kemas/article/view/32910</dc:identifier>
	<dc:identifier>10.15294/kemas.v21i1.32910</dc:identifier>
	<dc:source xml:lang="en">Jurnal Kesehatan Masyarakat; Vol. 21 No. 1 (2025); 73-80</dc:source>
	<dc:source>2355-3596</dc:source>
	<dc:source>1858-1196</dc:source>
	<dc:source>10.15294/kemas.v21i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.unnes.ac.id/journals/kemas/article/view/32910/5875</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2025 Jurnal Kesehatan Masyarakat</dc:rights>
</oai_dc:dc>