scholarly journals The effect of glycerol concentration and breadfruit flour mass on edible film characteristics

2020 ◽  
Vol 1450 ◽  
pp. 012001
Author(s):  
F Yulistiani ◽  
N Khairunisa ◽  
R Fitiana
Keyword(s):  
Edible Film ◽  
Glycerol Concentration ◽  
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)

Effect of glycerol concentration on edible film production from cress seed carbohydrate gum

2013 ◽  
Vol 96 (1) ◽  
pp. 39-46 ◽  
Author(s):  
Mohammad Jouki ◽  
Naimeh Khazaei ◽  
Mehran Ghasemlou ◽  
Mehri HadiNezhad
Keyword(s):  
Edible Film ◽  
Film Production ◽  
Glycerol Concentration ◽  
Cress Seed

Physical and mechanical properties of agar based edible film with glycerol plasticizer

2017 ◽  
Author(s):  
Arham Rusli
Keyword(s):  
Mechanical Properties ◽  
Tensile Strength ◽  
Film Thickness ◽  
Food Packaging ◽  
Base Material ◽  
Physical And Mechanical Properties ◽  
Edible Film ◽  
Glycerol Concentration ◽  
Elongation At Break

Appropriate concentration of base material and plasticizer is required to obtain good physical and mechanical properties of edible film for food packaging and preservation functions. The aim of this study was to obtain the best combination of the base material and plasticizer in the manufacture of agar films based on physical and mechanical properties. Results showed that the physical and mechanical properties of the agar edible film were affected by the agar and glycerol concentrations. Increasing agar concentrations resulted in the increase in the film thickness, tensile strength (TS), and elongation at break (EAB), but decreased the filmsolubility. While increasing glycerol concentration tended to increase the film thickness and solubility, but decrease the TS of the film. The best concentration combination of agar and glycerol in this study was 3 and 10%, respectively.

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.

Pemanfaatan Pati Ubi Jalar Putih (Ipomea batatas L.) dan Pati Biji Alpukat (Persea americana Mill) sebagai Edible Film pada Produk Pangan

2020 ◽  
Vol 8 (2) ◽  
pp. 63-70
Author(s):  
Musdar Musdar
Keyword(s):  
Tensile Strength ◽  
Sweet Potato ◽  
Potato Starch ◽  
Persea Americana ◽  
Edible Film ◽  
Glycerol Concentration ◽  
Local Material ◽  
Ipomea Batatas ◽  
Sweet Potato Starch ◽  
Avocado Seed

Pati ubi jalar putih (Ipomea batatas L.) dan pati biji alpukat (Parsea americana Mill) merupakan bahan tanaman lokal yang berpotensi besar untuk dikembangkan sebagai bahan dasar pembuatan produk edible film. Senyawa pati merupakan hidrokoloid sebagai sumber daya lokal yang perlu dimanfaatkan. Penambahan gliserol yang berfungsi sebagai anti pembekuan bersifat higroskopis dan sesuai untuk berbagai lingkungan. Penelitian ini merupakan penelitian eksperimen menggunakan Rancangan Acak Lengkap Faktorial dengan dua faktor yang masing-masing terdiri dari tiga taraf. Analisis data menggunakan ANOVA dan uji lanjut dengan BNT pada taraf 0,05%. Tujuan penelitian adalah untuk mengetahui perbandingan pati ubi jalar putih terhadap pati biji alpukat dan konsentrasi gliserol untuk menghasilkan edible film. Hasil penelitian terdiri Tebal permukaan 0,02-0,07 mm, kuat tarik 0,15-1,37 MPa, dan hasil uji organoleptik aroma dan warna dengan kategori suka pada skala hedonik. Penambahan pati ubi jalar putih dan tepung alpukat dengan konsentrasi gliserol menyebabkan kekuatan tarik cenderung meningkat dan stabilitas pada edible.Kata kunci: pati, gliserol, edible film.ABSTRACTWhite sweet potato starch (Ipomea batatas L.) and avocado seed starch (Parsea americana Mill) are local material plant with great potential to be developed as basic for making edible film product. Starch compound is a hydrocolloid as local resource that needs to be utilized. The addition of glycerol, which funcions as an anti freeze, is hygroscopic and is suitable for environments variety. This research is an experiment desight Randomized Factorial with two factors, each factor consisting of three levels. Data analysis used ANOVA and further test with BNT at the 0,05 % level. The research objective was to determine the ratio of white sweet potato starch to avocado seed starch and glycerol concentration. Thickness 0.02-0.07 mm, tensile strength 0.15-1.37 MPa, and the results of the organoleptic test for aroma and color with the like catagory on hedonic scale. The addition of white sweet potato starch and avocado strarch with glyserol concentration caused the tensile strength to tend to increase and the stability of the edible film increased. Keywords: starch, glycerol, edible film

Characteristic of Membrane from Purple Sweet Potato (Ipomea batatas) as Antioxidant Face Mask

2018 ◽  
Vol 773 ◽  
pp. 354-359
Author(s):  
Lilis Kistriyani ◽  
Achmad Chafidz Mas Sahid ◽  
Tintin Mutiara ◽  
Dine Olisvia ◽  
Lutfa Rahmawati
Keyword(s):  
Tensile Strength ◽  
Sweet Potato ◽  
Face Mask ◽  
Biological Properties ◽  
Edible Film ◽  
Flavonoid Compound ◽  
Strength Analysis ◽  
Microbiological Analysis ◽  
Glycerol Concentration ◽  
Purple Sweet Potato

Facial mask is an important part in every beauty treatment because it will give a smooth and gentle effect on the face. This research was done to make edible film that will be applied for face mask. The main ingredient in making this edible film was purple sweet potato powder with the addition of glycerol as plasticizer. One of the ingredients in purple sweet potato was a flavonoid compound. The purpose of this study was to determine the effect of glycerol concentration to flavonoids release, physical properties and biological properties of edible film produced. Two grams of the flour of purple sweet potato and one gram of carragenaan was dissolved in 100 mL of aquadest and were heated at 70°C. They were mixed with 0.3 gram K2SO4 in 50 mL of aquadest. Then, the glycerol were added which the variation of volume 1, 2, and 3 mL. The mixture was dried in the oven at 70°C for 20 hours. The analysis that had been done were spectrophotometer uv-vis analysis to find out how many flavonoids can be released into facial skin, tensile strength analysis and elongation of break analysis, biodegradability analysis, and microbiological analysis. The results of spectrophotometer uv-vis analysis showed that the most flavonoid release concentration was 20.33 ppm in the 2 mL glycerol variation. The best tensile strength value was 8,502 N and the greatest elongation of break value was 14% in 1 mL glycerol variation. In the biodegradability test, the more volume of glycerol added, the faster of the edible film was degraded. The results of microbiological analysis showed that the purple sweet potato extract had the ability to inhibit the growth of Propionibacterium acnes which was seen in the presence of inhibit zone was 18.9 mm.

scholarly journals Karakteristik Fisik, Mekanik Dan Zona Hambat Edible Film Dari Pati singkong Karet (Manihot glaziovii) Dengan Penambahan Gliserol Dan Ekstrak Jahe Merah (Zingiber officinale Var Rubrum) Sebagai Penghambat Bakteri Salmonella

2019 ◽  
Vol 2 (1) ◽  
pp. 120
Author(s):  
Lady Agitasi Amrillah ◽  
Warkoyo Warkoyo ◽  
Desiana Nuriza Putri
Keyword(s):  
Tensile Strength ◽  
Food Packaging ◽  
Zingiber Officinale ◽  
Inhibition Zone ◽  
Edible Films ◽  
Edible Film ◽  
Glycerol Concentration ◽  
Ginger Extract ◽  
Manihot Glaziovii ◽  
Red Ginger

The edible film is one of the innovations used to overcome the food packaging problem. Components of edible films are hydrocolloids, lipids, and composites. Glycerol belongs to the hydrocolloid group which serves to maintain the solidity of the film sheet. The edible active film allegedly can inhibit physical, chemicals, and microbiology problems in the packaging which will affect the decline of food quality during storage. With the active compounds contained in red ginger it is expected to inhibit the growth of Salmonella bacteria. The purpose of this study was to determine the effect of the addition of different concentrations of glycerol and red ginger extract on the physical, mechanical, and inhibitory zones in the resulting edible film produced. This research used a nested design with 2 factors. The first factor was the addition of 20% glycerol concentration; 25%; 30% while the second factor is the addition of 0% red ginger extract; 0.5%; 1%; 1.5%. The treatments were 12 treatments with 3 replications. The parameters of this study include thickness, tensile strength, elasticity, WVTR, transparency, moisture content, solubility, density, and edible inhibition zone against Salmonella bacteria. The results showed that edible active red ginger film with the addition of glycerol had a significant effect on thickness, transparency, tensile strength and inhibition zone. On the addition of red ginger extract, 1.5% can inhibit the growth of Salmonella bacteria up to 34.17 mm.

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
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