scholarly journals Development of dehydrated products from peach palm–tucupi blends with edible film characteristics using refractive window

2019 ◽  
Vol 56 (2) ◽  
pp. 560-570 ◽  
Author(s):  
Rebeca Desireé Sousa da Costa ◽  
Antonio Manoel da Cruz Rodrigues ◽  
João Borges Laurindo ◽  
Luiza Helena Meller da Silva
Keyword(s):  
Edible Film ◽  
Peach Palm ◽  
Film Characteristics

scholarly journals Chitosan Added as an Antimicrobial in Edible Film and Its Application to The Dodol of Seaweed (Eucheuma cottonii L.)

2018 ◽  
Vol 47 ◽  
pp. 01001 ◽  
Author(s):  
Warkoyo ◽  
Noor Harini ◽  
David Hermawan ◽  
Yuliarie Wulandari
Keyword(s):  
Antimicrobial Activity ◽  
Shelf Life ◽  
Functional Food ◽  
Microbial Growth ◽  
Storage Period ◽  
Edible Film ◽  
Degenerative Diseases ◽  
Chitosan Concentration ◽  
Film Characteristics ◽  
Eucheuma Cottonii

Eucheuma cottonii L. seaweed contains dietary fiber that can cure some degenerative diseases. Dodol seaweed without preservatives can be an alternative as a functional food that many people need to maintain their health. Generally dodol made with the addition of preservatives to enhance the shelf life. Dodol without preservative makes its easily microbes growth and oxidized, thus making it quickly damaged and not accepted by consumers. The use of active edible film on dodol seaweed is expected to inhibit damage and prolong the shelf life. Chitosan is one of the recommended hydrophobic biopolymers to improve the film characteristics based starch while having antimicrobial activity. The purpose of this research is to know the effect of chitosan concentration on character of edible film, and the effect of its application on weight loss, texture and microbial quantity on dodol seaweed in the storage period. The research results showed that the addition of chitosan can increase tensile and transparency, and decrease of elongation and WVTR edible film. Active edible film application has been shown to inhibit the damage of dodol seaweed during the storage period compared without active edible film and inhibiting microbial growth.

scholarly journals Development of a dehydrated product with edible film characteristics from mammee apple (Mammea americana L.) using Refractance Window drying

2020 ◽  
Vol 40 (1) ◽  
pp. 245-249
Author(s):  
Cintieley dos Santos NASCIMENTO ◽  
Antonio Manoel da Cruz RODRIGUES ◽  
Luiza Helena Meller da SILVA
Keyword(s):  
Edible Film ◽  
Film Characteristics

scholarly journals Characterization of Carrageenan Edible films Plasticized with Glycerol

2017 ◽  
Vol 20 (2) ◽  
pp. 219 ◽  
Author(s):  
Arham Rusli ◽  
M. Metusalach ◽  
Mulyati Muhammad Tahir
Keyword(s):  
Moisture Content ◽  
Film Thickness ◽  
Physical Characteristic ◽  
Base Material ◽  
Edible Films ◽  
Physical Characteristics ◽  
Edible Film ◽  
Base Materials ◽  
Film Characteristics

Concentration of base materials and plasticizers used in the formulation of edible film was believed to affect physical characteristics of the film. The objectives of this study were to evaluate the effects of base material (carrageenan) and plasticiser (glycerol) concentrations on the characteristics of edible films produced and to determine the best concentrations of these two components based on the physical characteristics of the films. The experiment was conducted using a completely randomized factorial design with triplicated. The treatments applied were the concentrations of carrageenan (1%, 2%, and 3% (w/v)) and glycerol (5%, 10%, and 15% (w/w)). The results showed that carrageenan and glycerol concentrations used in the formulation of edible film affect the edible film characteristics. Film thickness and moisture content were significantly influenced by carrageenan and glycerol concentrations, while film elongation was only affected by carrageenan concentration. The best physical characteristic of the edible films was obtained when carrageenan and glycerol concentrations were 3% and 10% respectively.

scholarly journals Characteristics and Permeability Properties of Sago Starch Edible Film

2019 ◽  
Vol 8 (2) ◽  
pp. 34-41
Author(s):  
Payung Layuk ◽  
Joula Sondakh ◽  
Marietje Pesireron
Keyword(s):  
Mass Transfer ◽  
Water Vapor ◽  
Oxygen Permeability ◽  
Water Vapor Permeability ◽  
Packaging Material ◽  
Edible Film ◽  
Vapor Permeability ◽  
Sago Starch ◽  
Starch Films ◽  
Film Characteristics

The research was aimed to study the potential of sago starch as an edible film or edible wrapper, which is used as a barrier to mass transfer. The edible film was made from sago starch with the addition of nutmeg pectin at concentrations of 0%, 10%, 15%, 20% and 25% by adding glycerol as much as 20% w/w. The results showed that the addition of nutmeg pectin and glycerol was able both to improve film characteristics and to control mass transfer. Addition of nutmeg pectin caused an increase in the Water Vapor Permeability (WVP) value of the film. Edible sago starch films can be used as a dodol packaging material because it protects products from oxidation and fungi, and is a better barrier from oxygen when compared to synthetic films. The increase in nutmeg pectin concentration caused an increase in WVP and exponential oxygen permeability. Keywords: edible film, sago, wrapping

scholarly journals Edible film characteristics at different casein concentrations

2021 ◽  
Vol 788 (1) ◽  
pp. 012115
Author(s):  
S Sabil ◽  
F Maruddin ◽  
T Wahyuni ◽  
M Taufik
Keyword(s):  
Edible Film ◽  
Film Characteristics

Composition of White Potato Starch (Ipomea batatas L.) with Avocado Seed Starch (Persea americana Mill) and Glyserol Concentration in Edible Film

2020 ◽  
Vol 2 (2) ◽  
Author(s):  
Musdar Musdar ◽  
Lukmanul Hakim ◽  
Juliani Juliani ◽  
Jailani Jailani
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Persea Americana ◽  
Edible Film ◽  
Glycerol Concentration ◽  
White Potato ◽  
Ipomea Batatas ◽  
Sweet Potato Starch ◽  
Local Plants ◽  
Avocado Seed

White sweet potato starch (Ipomea batatas L.) and avocado seed starch (Parsea americana Mill) derived from local plants have the potential to be developed as agricultural products. Starch is a hydrocolloid compound as a potential local resource to be utilized. Glycerol function as an anti-freezing which is hygroscopic. This study aims to determine the ratio of white sweet potato starch with avocado seed starch and the concentration of glycerol for making edible film. This study was an experiment using a completely randimized factorial design with 2 (two) main factor consisting of a comparison of white sweet potato starch and avocado seed with 3 levels: P1 = 35%:65%., P2=50%:50%., P3=65%:35% and glycerol concentration with 3 levels: G1=1%., G2=2%., G3=3%. The best result reasearch were content of 23.03% (tratment P1G1), solubility of 55.57% (treatment P3G2)., swelling test of 9.83% (treatment P2g3)., elongation of 8.18% (treatment P3G2)

PEMANFAATAN LIMBAH KULIT DURIAN (Durio zibethinus) DAN KULIT CEMPEDAK (Artocarpus integer) SEBAGAI EDIBLE FILM

2014 ◽  
Vol 6 (1) ◽  
pp. 27 ◽  
Author(s):  
Desi Mustika Amaliyah
Keyword(s):  
Tensile Strength ◽  
Food Packaging ◽  
Raw Materials ◽  
Edible Films ◽  
Edible Film ◽  
Durio Zibethinus ◽  
Yield Result ◽  
Pre Treatment

Durian (Durio zibethinus) and cempedak (Artocarpus integer) peels waste are not used by the society. The research aim is to extract pectin from durian and cempedak peels and to formulate the pectin into edible films for food packaging. The research stages were first pre-treatment of durian and cempedak peels, pectin extraction, pectin drying, and  pectin application as edible films with concentration of 0%, 5%, and 15%. Based on this research it was concluded that pectin can be extracted from durian and cempedak peels with yield result of 27.97 % and 55.58 %, respectively. Edible film obtained has  similar characteristics between raw materials cempedak and durian peels. The higher concentration of cempedak peel  pectin increased the thickness, but decreased the tensile strength and elongation at a concentration of 15%. While in edible films from durian peel pectin, the higher concentration of pectin decreased the thickness of edible film on pectin concentration of 15%, lowered tensile strength and raised the edible film elongation.Keywords: waste, durian, cempedak, pectin extraction, edible film

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