scholarly journals Optimization of Chitosan Drying Temperature on The Quality and Quantity of Edible Film

2018 ◽  
Vol 31 ◽  
pp. 03012
Author(s):  
Endah Sri Wahyuni ◽  
Fahmi Arifan
Keyword(s):  
Water Resistance ◽  
Edible Films ◽  
Cassava Starch ◽  
Raw Material ◽  
Edible Film ◽  
Anova Analysis ◽  
Fat Transfer ◽  
Vapor Transfer ◽  
Temperature Variable ◽  
Transfer Inhibitor

Edible film is a thin layer (biodegradable) used to coat food and can be eaten. In addition edible film serves as a vapor transfer inhibitor, inhibits gas exchange, prevents aroma loss, prevents fat transfer, improves physical characteristics, and as an additive carrier. Edible film made of cassava starch, glycerol and chitosan. Cassava starch is used as raw material because it contains 80% starch. Glycerol serves as a plasticizer and chitosan serves to form films and membranes well. The purpose of this research is to know the characteristic test of edible film by using ANOVA analysis, where the variable of drying of the oven is temperature (70°C, 80°C, 90°C) and time for 3 hours and variables change chitosan (2 gr, 3 gr, 4 gr). The result of this research was obtained the most optimum for water content and water resistance in temperature variable 80 °C and chitosan 4 gr. The best edible films and bubbles on temperature variables are 80 °C and chitosan 4 gr.

scholarly journals PEMBUATAN DAN KAJIAN SIFAT-SIFAT FISIKOKIMIA, MEKANIKAL, DAN FUNGSIONAL EDIBLE FILM DARI KITOSAN UDANG WINDU

2017 ◽  
Vol 5 (2) ◽  
pp. 54-60
Author(s):  
IRWAN SOFIA ◽  
Hastami Murdiningsih ◽  
Notma Yanti
Keyword(s):  
Tensile Strength ◽  
Mechanical Characteristics ◽  
Transmission Rate ◽  
Penaeus Monodon ◽  
Edible Films ◽  
Raw Material ◽  
Edible Film ◽  
Treatment Processes ◽  
Tiger Prawn ◽  
Chitosan Biopolymer

This research aims to develop bioplastic as primary packaging or edible film of chitosan biopolymer derived from tiger prawn shells (Penaeus monodon), and to perform physicochemical and mechanical characteristics. An evaluation of the physicochemical properties of plastic films made from chitosan, by modifying the order of the different treatment processes, namely: a) DPMA (deproteination, demineralization, deacetylation), b) DMKA (demineralization, decoloration, and deacetylation) has conducted. The results of scanning FT-IR of the product shows that chitosan has identical spectrum compare of standard compound. Chitosan product from tiger prawn shells was the used as raw material for the manufacture of bioplastics. Experiments variable on the manufacture of edible film is a study of the effect of the use of different plasticizers (glycerol and sorbitol) and carboxylmethylcelullose (CMC) additives to the physicochemical, mechanical characteristics, and edible film functional. The results showed that all the edible film produced has a clear coat with a thickness between 0.05 to 0.3 mm. Meanwhile, the film density is highest at the DPMA + chitosan edible film sorbitol + CMC with a value of 1.7300 g/cm3. The use of plasticizer sorbitol provides great tensile strength but not too elastic, compared to the glycerol, while an increase in the average CMC can increase tensile strength and %Elongation. The use of different plasticizers and additives CMC does not significantly affect its functional properties, where the value of WVTR (water vapor transmission rate) is relatively the same on both types of edible films, ranging from 3.2409 to 4.8858 g /hr.m2.

scholarly journals Edible film characteristic from yellowfin skin tuna (Thunnus albacares) gelatin enriched with cinnamon (Cinnamomum zeylanicum) and roselle (Hibiscus sabdariffa)

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1646-1652
Author(s):  
A. Ningrum ◽  
M.W. Hapsari ◽  
A.A. Nisa ◽  
H.S.H. Munawaroh
Keyword(s):  
Essential Oil ◽  
Physicochemical Properties ◽  
Physicochemical Characteristic ◽  
Principal Component ◽  
Food Product ◽  
Edible Films ◽  
Active Packaging ◽  
Raw Material ◽  
Edible Film ◽  
Cinnamon Essential Oil

Fish skin gelatin can be developed as a raw material for developing biodegradable packaging such as edible film. The present study was to investigate the feasibility of the combination of fish gelatin and addition of roselle powder (GFRP), cinnamon powder (GFCP) and cinnamon essential oil (GFCEO) in producing edible film and to determine protective effect to food product e.g. bread on the physicochemical properties of the active packaging edible films. All the films were analyzed for their physicochemical properties and its observation as the active packaging for bread. It was observed that the addition of roselle powder, cinnamon powder and cinnamon essential oil gave a better result in edible film properties than control (without addition). Principal Component Analysis (PCA) revealed the distinction among the physicochemical characteristic of GFRP, GFCP and GFCEO. This study also mapped the several physicochemical characteristics of different edible film as packaging treatment.

scholarly journals SIFAT FISIK DAN KIMIA EDIBLE FILM PATI UMBI GADUNG PADA BERBAGAI KONSENTRASI

2020 ◽  
Vol 5 (1) ◽  
pp. 26-33
Author(s):  
Mohammad Deden ◽  
Abdul Rahim ◽  
Asrawaty Asrawaty
Keyword(s):  
Food Packaging ◽  
Chemical Properties ◽  
Edible Films ◽  
Raw Material ◽  
Polymer Materials ◽  
Edible Film ◽  
Industrial Society ◽  
Physical And Chemical ◽  
Film Polymer ◽  
And Chemical Properties

Today, the use of synthetic polymers as plastics has an important role in the economy of modern industrial society. Plastic packaging is often used as a food packaging material. However, the use of plastics can pollute the environment, because plastic is difficult to degrade naturally. One alternative to replacing the use of conventional plastics as food packaging is biodegradable plastic called edible film. The use of gadung tuber starch as a raw material for making edible films will not disturb food stability, because gadung is not consumed such as rice, corn and cassava. Gadung tubers are very good for edible film polymer materials containing high carbohydrates. Aim to determine the physical and chemical properties of the edible film starch of gadung tubers at various concentrations. The conclusion is that the optimum conditions for making edible films are good at 6% starch concentration with KA 11.50% and an average thickness of 0.13 mm.

scholarly journals Preparasi Dan Karakterisasi Edible Film Dari Poliblend Pati Sukun-Kitosan

2013 ◽  
Vol 3 (2) ◽  
Author(s):  
Wini Setiani ◽  
Tety Sudiarti ◽  
Lena Rahmidar
Keyword(s):  
Tensile Strength ◽  
Water Uptake ◽  
Water Resistance ◽  
Starch Content ◽  
Raw Material ◽  
Edible Film ◽  
High Starch Content ◽  
High Starch ◽  
Grey Colour

Abstrak   Plastik biodegradable dan terbuat dari bahan terbarukan seperti edible film merupakan salah satu solusi permasalahan lingkungan. Bahan baku utamanya yaitu pati, karena keberadaannya melimpah serta beragam di Indonesia, salah satunya pati sukun yang memiliki kandungan pati cukup tinggi (60 %). Namun edible film berbahan dasar pati saja memberikan sifat mekanik dan ketahanan air yang masih rendah. Pada penelitian ini akan dipreparasi edible film dari poliblend pati sukun-kitosan dengan plasticizer sorbitol. Metode yang dilakukan yaitu preparasi dan karakterisasi pati sukun kemudian preparasi dan karakterisasi edible film. Hasil karakterisasi pati sukun yang diperoleh yaitu kadar pati total 76,39 %, kadar amilosa dan amilopektin berturut-turut 26,76 % dan 73,24 %, suhu gelatinisasi pati sukun 73,98 ºC, kadar air 22,38 % serta derajat kecerahan yang menunjukkan karakteristik cerah dan berwarna abu-abu pucat. Hasil karakterisasi edible film menunjukkan, dengan bertambahnya kitosan maka kuat tarik dan ketahanan air cenderung meningkat. Secara umum hasil terbaik edible film adalah pada formulasi pati sukun-kitosan 6:4 dengan nilai water uptake sebesar 212,98 %, nilai kuat tarik sebesar 16,34 MPa, nilai elongasi sebesar 6,00 % dan modulus young sebesar 2,72 MPa. Meskipun demikian, hasil analisis morfologi edible film pada formulasi pati sukun-kitosan 6:4 masih terdapat pori dan retakan.   Kata kunci : edible film, pati sukun, kitosa.   Abstract   Biodegradable and renewable plastic such as edible film is one of solution the environmental problem. The main raw material is from starch, because of it is abundant and varied in Indonesia, one of them is breadfruit starch which has enough high starch content (60 %). But edible film based on starch give less mechanical properties and less water resistance. In this research the edible film was made from poliblend of breadfruit starch-chitosan with sorbitol addition. The Method was done, preparation and characterization of breadfruit starch then preparation and characterization of edible film. The characteristic result of breadfruit starch was obtained for total starch content 76.39 %, content of amylose and amylopecktin were 26.76 % and 73.24 % respectively, the gelatinitation temperature of breadfruit starch was 73.98 ºC, water content 22,38 % and the degree of brightness showed bright characteristic and pale grey colour. The characteristic result of edible film showed the increasing of chitosan concentration, the tensile strength and water resistance tended to rise. Generally the best result of edible film was on breadfruit starch-chitosan formulation 6:4 g/g by the value of water uptake was 212.98 %, tensile strength was 16.34 MPa, elongation was 6,00 % and modulus young was 2,72 MPa. However, the result of mhorphology analysis showed that the edible film of breadfruit starch-chitosan formulation 6:4 are still pores and cracks.   Keywords : edible film, breadfruit starch, chitosan.

scholarly journals Studi Pembuatan Edible Film Gel Okra (Abelmoschus esculentus L.) dengan Penambahan Pati Singkong

2021 ◽  
Vol 4 (1) ◽  
pp. 94-108
Author(s):  
Siti Mukaromatul Muslimah ◽  
Warkoyo Warkoyo ◽  
Sri Winarsih
Keyword(s):  
Tensile Strength ◽  
Raw Materials ◽  
Block Design ◽  
Barrier Properties ◽  
Edible Films ◽  
Cassava Starch ◽  
Edible Film ◽  
Abelmoschus Esculentus ◽  
Cultivated Plants ◽  
Distilled Water

Edible film is an organic material packaging that has plastic-like properties but is biodegradable. The components of the edible film include hydrocolloids. Okra gel is a long chain hydrocoloid polysaccharide with a high molecular weight and a constituent protein containing both hydrophilic and hydrophobic substances. The hydrophilic characteristics are used to improve the physical properties of solubility. Meanwhile, hydrophobic characteristics are used to improve barrier properties (WVTR). Okra (Abelmoschus esculentus L.) is one of the cultivated plants that is currently underutilized by the community but has benefits and high nutritional content. The addition of cassava starch aims to increase the strength of the edible film. The purpose of this study was to determine the use of okra gel proportion and cassava starch concentration in making edible films which can produce edible film characteristics that meet the standards.This study used a factorial randomized block design (RBD). The first factor is the ratio of okra gel and distilled water (1: 3; 1: 1; 3: 1, 1:0). The second factor is the concentration of cassava starch (2.5% and 5% (w / v)). The parameters tested were yield of raw materials, thickness, solubility, transparency, tensile strength, elongation, WVTR (Water Vapor Transmison Rate) and SEM (Scanning Electron Microscopy).The results showed that there was no interaction between okra gel and cassava starch. However, the comparison of okra gel and distilled water had a significant effect on the transparency value with an average of 0.89-1.60 A546 / mm. The concentration of cassava starch has a significant effect on transparency 0.89-1.60 A546 / mm, tensile strength 0.97-2.33%. Edible film with the best treatment was obtained in G2P1 treatment (ratio of okra gel and distilled water (1: 1) and 2.5% cassava starch) with a thickness of 0.08mm, transparency 0.58A546 / mm, WVTR 3.87g / m2 / 24h, elongation 9.24%, tensile strength 0.74MPa and solubility 23.56%. And SEM analysis results show uneven morphology.

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

Whey Utilization: Sustainable Uses and Environmental Approach

2021 ◽  
Vol 59 (2) ◽  
Author(s):  
Elizabeta Zandona ◽  
Marijana Blažić ◽  
Anet Režek Jambrak
Keyword(s):  
Whey Proteins ◽  
Organic Matter Content ◽  
Value Added ◽  
Edible Films ◽  
Matter Content ◽  
Raw Material ◽  
Sustainable Utilization ◽  
The Past ◽  
Food Applications ◽  
Value Added Products

The dairy industry produces large amounts of whey as a by- product or co-product, which has led to considerable environmental problems due to its high organic matter content. Over the past decades, possibilities of more environmentally and economically efficient whey utilisation have been studied, primarily to convert unwanted end products into a valuable raw material. Sustainable whey management is mostly oriented to biotechnological and food applications for the development of value-added products such as whey powders, whey proteins, functional food and beverages, edible films and coatings, lactic acid and other biochemicals, bioplastic, biofuels and similar valuable bioproducts. This paper provides an overview of the sustainable utilization of whey and its constituents, considering new refining approaches and integrated processes to covert whey, or lactose and whey proteins to high value-added whey-based products.

Serpentinite Magnesium Binders, Based on Technogenic Raw Materials

2021 ◽  
Vol 316 ◽  
pp. 1050-1054
Author(s):  
V.N. Zyryanova ◽  
E.V. Lytkina ◽  
A.P. Ochur-Ool
Keyword(s):  
Mechanical Strength ◽  
Water Resistance ◽  
Raw Materials ◽  
Raw Material ◽  
Material Base ◽  
Hardening Process ◽  
Dispersed System ◽  
Technogenic Raw Materials

Increasing water resistance and mechanical strength of hardening magnesian binders’ products can be achieved by introducing microfillings into a hardening dispersed system. It is shown that serpentine provides an increase strength and water resistance in hydration and hardening process, being as a structure-forming component, it intensifies this process. It allows expanding the raw material base for the production of magnesia binders for construction purposes.

scholarly journals Revestimentos à base de amido na conservação de mangas Tommy Atkins associados a duas fontes de cálcio e a um agente oxidante em ambiente refrigerado

2018 ◽  
Vol 1 (42) ◽  
pp. 102
Author(s):  
Alan Ferreira de França ◽  
Iranilson Silva dos Santos ◽  
Júlio Gomes Júnior ◽  
José Eldo Costa ◽  
Alex Danilo Monte de Andrade ◽  
...  
Keyword(s):  
Cassava Starch ◽  
Edible Film ◽  
Maturation Stage ◽  
Refrigerated Storage ◽  
Oxidizing Agent ◽  
Coating Application ◽  
Film Coatings ◽  
Tukey Test ◽  
Calcium Propionate ◽  
Loss Of Mass

<p>The objective of this work was to evaluate the potential of conservation post-harvest starch-based edible film coatings manioc on ‘Tommy Atkins’ mangoes under refrigerated storage. We used fruit from a market in Natal / RN, respecting maturation stage “de vez”. After that the mangoes were taken to the Laboratory of Soils and Plants of the Agricultural School of Jundiaí - EAJ, where they were selected, aiming at the standardization of color, size and weight. The experimental design was completely randomized, in a factorial scheme of 5 x 6 type, corresponding to different treatments of the fruit (without coating application; edible film spraying based on cassava starch; fruit spraying with edible film based on manioc starch + calcium chloride, fruit spraying with edible film based on manioc starch + calcium propionate, fruit spraying with manioc starch + potassium permanganate) in six periods (0, 5, 10, 15, 20, 25 days) in a refrigerated environment (12 ± 2, 85% RH ± 5), and four replicates. The results were submitted to analysis of variance, the means of comparison was done by the Tukey test (5% probability). It was verified that the treatments used were superior to the control from the 15th day of storage, to loss of mass, prolonging the shelf life of the fruit in 10 days, but with no effect for the associations with source of calcium and oxidizing agent.</p>

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