From Cayenne Pepper Extract Makes Sahruni to be the Youngest Graduate


Sahruni Indramara, S.Biotek, The Youngest Graduate of the 18th Period of Universitas Brawijaya

Who would have thought that from researching the ingredients in green cayenne pepper, Sahruni Indramara, S. Biotek becomes the youngest graduate of the 18th period? Sahruni was registered as a student at the Faculty of Agricultural Technology in the Department of Biotechnology, batch of 2019. She successfully completed her studies in 3 years and 6 months, and earned a Grade Point Average of 3.65.

The girl who was born in Waipo, Central Maluku chose to research green chili extract as her final project. Her interest in edible coating technology began when she became a participant in Permata Pangan Program, in 2021, in the subject of Post-Harvest Physiology and Technology.

“The theme of edible coatings has been discussed in lectures and the opportunities are huge. Including as a new technology in the process of preserving fruit, vegetables or animal products in Indonesia,” she explained.

Her interest was like tit for tat. In March 2022, hse had the opportunity to join a lecturer research project which also discussed edible coatings with the addition of antimicrobials. “Well, this antimicrobial substance can be obtained from plant extracts, one of which is green cayenne,” said Sahruni.

To complete her final assignment, Sahruni spent three months. “Even on Saturdays and Sundays I still leave for research, sometimes as late as eight in the evening,” she admits. The process of making edible coatings is divided by Sahruni into three stages, namely making chili extract, making edible coating solutions, and applying them to agricultural products. She took strawberries and bananas as a trial chart, using the dip technique method. “The fruit is then physically analyzed for 10 days, at room temperature and in the refrigerator,” she added.

This coating, explained Sahruni, consists of three parts. There is a matrix consisting of gelatin and chitosan from shrimp shell extract, plasticizer from glycerol and additional agents. “I used an additional agent from chili extract as an anti-microbial agent, the aim was to extend the storage period, from 4 days to 8 days.

When asked about its application to other products, she replied that there is a possibility. “This solution can be applied to non-fruit products, such as vegetables or animal products,” explained this 2002-born student. The use of green cayenne pepper extract itself holds the key to its uniqueness. Tests carried out by Sahruni said that there were air bubbles resulting from the addition of chilies. “This can increase the shelf life of fruit when given a layer of this solution.

In the midst of his busy lecture schedule at FTP, Sahruni was also active in KM Plat R Malang organization, a student forum originating from the former Banyumas Residency. She also has a flower bouquet business which is still actively producing and developing today.

The most interesting thing during college, she added, was meeting new people. ”I like to meet people who have different backgrounds, from style, attitude, way of speaking and so on. Besides that, I also like a challenge. When there is an opportunity, why not take it?”, said Sahruni

Undergoing lectures at UB, added the student wearing the hijab, was her wish since high school. “I am interested in the ins and outs of the molecular world and its research, until now. It never crossed my mind that I could finish my studies at the age of 20 and in 3 years and 6 months. It’s not a short journey, but it provides new experiences every day,” concluded the woman who dreams of opening her own business. (VQ/ UB PR/ Trans. Iir)