scholarly journals Effect of antimicrobial addition from lime extract on edible film as food packaging

2021 ◽  
Vol 913 (1) ◽  
pp. 012031
Author(s):  
L Pudjiastuti ◽  
N N Sugianto ◽  
A Hamzah ◽  
D R Zuchrillah ◽  
N F Puspita ◽  
...  
Keyword(s):  
Water Vapor ◽  
Moisture Content ◽  
Food Packaging ◽  
Cassava Starch ◽  
Edible Film ◽  
Viable Option ◽  
Swelling Degree ◽  
Water Vapor Transmission

Abstract Edible film from cassava starch was successfully synthesized. It was equipped with antimicrobials created from glycerol and lime extract. In this study, edible film will be utilized as food packaging. It was easily produced through simple methods. Cassava starch was mixed with glycerol and lime extract in various concentrations. The effect of dosage concentration of lime extract was studied. The thickness of film, moisture content, swelling degree, solubility, water vapor transmission and biodegradability were also studied. Edible film obtained at 0.25 mm of thickness, the swelling degree did not reach 2%. The biodegradability for seven days was only at 60%. This edible film can be viable option as food packaging

scholarly journals Physical Properties of Edible Films from Pangasius catfish Bone Gelatin-Breadfruits Strach with Different Formulations

2020 ◽  
Vol 3 (2) ◽  
pp. 42-47
Author(s):  
Rian Adhi Santoso ◽  
Yoni Atma
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Moisture Content ◽  
Physical Properties ◽  
Food Packaging ◽  
Edible Films ◽  
Fish Bone ◽  
Edible Film ◽  
Japanese Industrial Standard ◽  
Water Vapor Transmission

Abstract— This research aims to provide edible film made from fish bone gelatin of Pangasius catfish mixed breadfruit starch with different formulations. The study was carried out through three stages including breadfruit starch isolation, edible films fabrication and analysis of physical properties of resulted edible film such as thickness, water vapor transmission, tensile strength and percent of elongation as well as moisture content. Edible films which were formulated from fish bone gelatin of Pangasius catfish by breadfruit starch addition have thickness values ranged of ​​0.084-0.123 mm, 6.08 - 16.77% of moisture content, water vapor transmission of 1.07 - 1.60 g/ m²/hour, tensile strength of 0.245 - 1.186 MPa, and percent of elongation around 70 - 87.14%. The edible films from gelatin of Pangasius catfish bone with breadfruit starch addition have physical characteristic which fulfill the standard requirements issued by Japanese Industrial Standard (JIS) Keywords— edible film; biodegradable materials; fish gelatin;breadfruit starch; food packaging    

The Effect of Lauric Acid Addition on Characteristics of Biocomposite Edible Film

2021 ◽  
Vol 1044 ◽  
pp. 191-200
Author(s):  
Emma Rochima ◽  
Nur Silmi Nafisah ◽  
Rosidah ◽  
Iis Rostini ◽  
Subaryono
Keyword(s):  
Water Vapor ◽  
Moisture Content ◽  
Lauric Acid ◽  
Transmission Rate ◽  
Total Solid ◽  
Edible Film ◽  
Film Material ◽  
Percent Elongation ◽  
Acid Addition ◽  
Water Vapor Transmission

The biocomposites were prepared from chitosan, carragenan and modified tapioca with lauric acid addition. The biocomposite were used as edible film material thus improving the mechanical characteristics. The purpose of this study was to determine the amount of lauric acid addition that produced biocomposites with the best characteristics. This study used experimental method. The different concentration of lauric acid used as the treatment was 0%, 10%, 20%, 30%, 40% from total solid of hydrocolloids materials (w/w). Data were analyzed statistically using the F test (ANOVA test) with confidence level of 95%. The results showed more than 10% addition of lauric acid decreased the value of moisture content, tensile strenght, percent elongation and water vapor transmission but increase thickness, opacity and transparency value. The addition of 10% lauric acid produced biocomposite with the best characteristics according to JIS (Japanese Industrial Standard) which had the moisture content of 42.65%, thickness of 0.047 mm, tensile strength of 13.8 MPa, percent elongation of 29.2%, water vapor transmission rate of 8.5 g/m2/day, opacity 8.9% and transparency 7.5. This research used renewable and biodegradable materials that can be applied to produce edible packaging with the best characteristics and eco-friendly.

scholarly journals Effect of Different Formulations on Characteristic of Biobased Alginate Edible Films as Biodegradable Packaging

2020 ◽  
Vol 147 ◽  
pp. 03003
Author(s):  
Novia Racmayani ◽  
Amir Husni
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Olive Oil ◽  
Food Packaging ◽  
Raw Materials ◽  
Transmission Rate ◽  
Edible Films ◽  
Edible Film ◽  
Water Vapor Transmission Rate ◽  
Water Vapor Transmission

Edible film can be used for food packaging. The main raw materials for edible film were alginates and plasticizers including glycerol and olive oil. This study aims to determine the characteristics of edible film composed of alginate, glycerol and olive oil. The study was carried out through the manufacture of edible films composed of alginates with various concentrations (2, 3, 4, 5 and 6%, w / v), 10% glycerol and 0.01% olive oil. Characteristics of edible film was observed including thickness, tensile strength, water vapor transmission rate, solubility and elongation. The results showed that the products met the edible film standard of the Japanese Industrial Standard. Concentration of alginate used had significant effect on thickness, tensile strength, solubility and elongation of the edible film. The films with 6% concentration of alginate showed optimum results with thickness 0,227 ± 0,008 mm, tensile strength 3,097 ± 0,384 MPa, elongation 86,682 ± 5,090 %, solubility 8,690 ± 2,892 % and water vapor transmission rate 45,477 ± 6,262 g/m2/24 h.

scholarly journals Analisis Edible Film dari Campuran Keratin dan Pati Jagung

2018 ◽  
Vol 3 (2) ◽  
Author(s):  
Rina Mirdayanti ◽  
Basuki Wirjosentono ◽  
Eddy Marlianto
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Food Packaging ◽  
Corn Starch ◽  
Transmission Rate ◽  
Decomposition Temperature ◽  
Edible Film ◽  
A Value ◽  
Feather Waste ◽  
Water Vapor Transmission

<p>The objectives of this research are to know the physical characteristics (water vapor transmission  rate, water absorption), mechanical characteristics of edible film (maturation, tensile strength), morphology<br />(functional group) and the edible film thermal properties made of corn starch and keratin. In this research, keratin extraction method of chicken feather waste is continued to know the influence of keratin preparation as filler material. Keratin concentration was used for each variation with comparison to corn starch matrix with keratin ie 0%, 3%, 5%, 7% and 9%. In the research used type sorbitol plasticizer which is a sugar substitute<br />compound that is non toxin. The data obtained from the results of the study in the analysis to see the properties of feeding for food packaging with a low rate of water vapor transmission with a value of 0.00334 g / cm2 / day. From the testing of mechanical properties for tensile strength and elongation, the optimum percentage of keratin addition was 9% whose values were 25.02 MPa and 3.64% respectively. Thermal analysis and functional groups with the addition of keratin increase the melting temperature and decomposition temperature by mixing physically. From all tests, the best percentage of keratin addition was found on the 9% keratin composition.</p>

scholarly journals Development and Characterization of Alginate Based Biocomposite Films Reinforced by Gracilaria Powder

2021 ◽  
Vol 934 (1) ◽  
pp. 012084
Author(s):  
D Fransiska ◽  
I Basriman ◽  
A R Falafi ◽  
P Priambudi ◽  
Nurhayati ◽  
...  
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Moisture Content ◽  
Water Solubility ◽  
Transmission Rate ◽  
Thin Sheet ◽  
Edible Film ◽  
Water Vapor Transmission Rate ◽  
Water Vapor Transmission

Abstract The edible film is a thin sheet that functions as a coating or packaging material on foods that may be eaten simultaneously as packaged products. The ingredient that is often used is alginate made from seaweed. The advantage of using seaweed as a bioplastic material is that it can be produced in a large quantity, low price, and is non-toxic; it can also produce bioplastic that resembles conventional plastic. The experimental method with two components of Completely Randomized Factorial Design was employed in this study (CRFD), the concentration of Gracilaria seaweed powder with four levels (0%, 0.5%, 1%, 1.5%, and 1%) and concentration of alginate with three levels (1%, 1.25%, dan 1.5%). The result showed that the concentration of seaweed powder and concentration of alginate that used in the making of the edible film had a significant effect on the quality of the edible film on all parameters, which is thickness, moisture content, tensile strength, elongation, water vapor transmission rate, water-solubility, color, opacity and surface morphology. There is an interaction between the concentration of seaweed powder and concentration of alginate at the significant effect on the quality of the edible film, which is a concentration of seaweed powder at the level of 1.5% and concentration of alginate at the level of 1.5%. The film has a the thickness of 0.25mm, moisture content of 6.94%, tensile strength of 54.29 Mpa, elongation of 3.26%, the water solubility of 64.41%, water vapor transmission rate of 3242 g/cm2/24 h, and opacity of 81.7%.

scholarly journals Effect of Pectin on the Characteristics of Edible Film from Pink Ear Emperor (Lethrinus lentjan) Gelatin

2021 ◽  
Vol 934 (1) ◽  
pp. 012089
Author(s):  
R Nurdiani ◽  
H S Yufidasari ◽  
I D Faturachma ◽  
A A Prihanto ◽  
M Firdaus ◽  
...  
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Moisture Content ◽  
Transmission Rate ◽  
Edible Films ◽  
Edible Film ◽  
Fish Gelatin ◽  
Elastic Film ◽  
Water Vapor Transmission ◽  
Physical And Chemical

Abstract Edible film is a thin layer used to coat food. One of the biopolymers that can be used as a base for the edible film is fish gelatin. Gelatin can be obtained from the skin of Lethrinus lentjan. However, edible film is usually brittle if only gelatin is used, so other materials, such as pectin, are needed to form an elastic film. This study aims to determine the effect of pectin addition on the characteristics of the edible film. The method used in this research was the experimental method with five treatments of pectin concentration (0%, 0.2%, 0.25%, 0.3%, 0.35%). Physical and chemical characteristics (thickness, tensile strength, elongation, water vapor transmission, and moisture content) of edible films were analyzed. The results showed that different concentrations of pectin significantly affected the characteristics of edible film. The best characteristics of edible film (0.12 mm thickness, 15.40 MPa tensile strength, 26.50% elongation, 6.99 gram/m2 24 h water vapor transmission rate, and 8.745% moisture content) were obtained as 0.2% pectin added in making the gelatin-based edible film.

scholarly journals Use of Lemongrass Leaf Ethanol Extract for Developing Alginate Based Antibacterial Edible Films

2020 ◽  
Vol 10 (2) ◽  
pp. 99-107
Keyword(s):  
Antibacterial Activity ◽  
Moisture Content ◽  
Food Packaging ◽  
Antimicrobial Agents ◽  
Water Solubility ◽  
Brown Seaweed ◽  
Ethanol Extract ◽  
Edible Films ◽  
Edible Film ◽  
Alcohol Extract

Alginates extracted from brown seaweed have a variety of prospective applications such as thickeners, stabilizers, or restructuring agents. Due to its properties as a natural polysaccharide, alginate is very potential to be used as edible films for food packaging purposes. Edible films are developed for food protection being excellent barriers to gases but not to moisture. Incorporation of antimicrobial agents into edible film formulation can extend product shelf life and reduce the risk of pathogenic bacterial growth on food. Therefore, this study was aimed to develop an alginate based antibacterial edible film. Antibacterial agent extracted from lemongrass leaves using ethanol was employed. The study was conducted by varying the addition levels of lemongrass ethanol extract to the alginate based edible films, i.e. 0.5%, 1.0% and 1.5%. Before being added to the alginate based edible films, the lemongrass ethanol extract was investigated for its antibacterial activity. The edible films obtained were analyzed in terms of physical, mechanical and chemical and microbiological parameters, including thickness, water vapor transmission rate (WVTR), brightness, tensile strength, elongation, moisture content, water solubility and antibacterial activity. Results showed that the higher addition levels of lemongrass ethanol extract tended to produce alginate based edible films with lower WVTR and brightness value as well as higher elongation, moisture content and water solubility. Edible film added with lemongrass ethanol extract resulted in this study demonstrated antibacterial activity against Staphylococcus aureus. The addition of lemongrass alcohol extract at 0.5% was considered as a recommended concentration level for producing alginate based antibacterial edible films.

scholarly journals Effect of Carrageenan Addition to the Edible Characteristics of Tilapia Skin Gelatin Film (Oreochromis niloticus)

2019 ◽  
Vol 2 (2) ◽  
pp. 134 ◽  
Author(s):  
Anjar Setyaji ◽  
Ima Wijayanti ◽  
Romadhon Romadhon
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Palmitic Acid ◽  
Oreochromis Niloticus ◽  
Transmission Rate ◽  
Edible Film ◽  
Cross Linking ◽  
Water Vapor Transmission Rate ◽  
Percent Elongation ◽  
Water Vapor Transmission

Gelatin of skin tilapia (Oreochromis niloticus) has the potential as an edible film but has weaknesses due to the hydrophilic so that the value of the water vapor transmission rate is high. The addition of carrageenan combined with palmitic acid is used to improve the characteristics of edible films modified bythe polymer network so that it can act as cross linking which is expected to reduce the rate of water vapor transmission rate edible film. indigo and get the best carrageenan concentration edible film seen from the value of the water vapor transmission rate. The ingredients used are tilapia skin gelatin, carrageenan and palmitic acid. The research method used was experimental laboratories with completely randomized design (CRD) experimental design. Parameters observed were thickness test, solubility, tensile strength, percent elongation and water vapor transmission rate. Data were analyzed using variance analysis (ANOVA). To find out the differences between treatments, the data was tested by HSD further tests. The results showed that the difference in carrageenan concentration significantly affected (P<0,05)  the thickness value, tensile strength, percent elongation, solubility and water vapor transmission rate. Addition of carrageenan 0.8% was the best result which has a tensile strength of 4.209 ± 0.241 MPa, elongation percent 16.332 ± 1.019%, solubility of 65.911 ± 2.930% and water vapor transmission rate of 7.792 ± 0.376 g / m2. Hour. Testing of tensile strength in 0,8% carrageenan film showed that the film matrix binds so that the film was not easily broken compared to the control. The low water vapor transmission rate in the 0.8% carrageenan addition edible film sample showed the formation of cross linking between gelatin and carrageenan protein molecules.

scholarly journals The role of gambeir filtrate and red palm oil in the formation of canna starch based-functional edible film

10.5219/1580 ◽  
2021 ◽  
Vol 15 ◽  
pp. 869-876
Author(s):  
Budi Santoso ◽  
Doni Andrian Saragih ◽  
Gatot Priyanto ◽  
Hermanto Hermanto
Keyword(s):  
Water Vapor ◽  
Palm Oil ◽  
Transmission Rate ◽  
Edible Films ◽  
Edible Film ◽  
Water Vapor Transmission Rate ◽  
Red Palm Oil ◽  
Water Vapor Transmission ◽  
Elongation Percentage

This study aims to analyze the role of gambier filtrate and red palm oil in the formation of functional edible film and to determine whether the gambier filtrate and red palm oil are synergistic or antagonistic in the formation of functional edible films. The study design used a factorial randomized block design with two treatment factors and each treatment consisted of three levels, namely: gambier filtrate concentration (A): 20, 30, and 40% (v/v) as well as red palm oil concentration (B): 1.2 and 3% (v/v). The observed parameters were thickness, elongation percentage, water vapor transmission rate, antioxidant activity, and antibacterial activity. Gambier filtrate and red palm oil were capable to improve the antioxidant and antibacterial properties of canna starch-based edible film. Gambier filtrate plays a role in increasing the elongation percentage, thickness, and water vapor transmission rate of edible film.

scholarly journals Development and Characterization of Biobased Alginate/Glycerol/Virgin Coconut Oil as Biodegradable Packaging

2020 ◽  
Vol 147 ◽  
pp. 03016
Author(s):  
Adinda Dwi Putri Marismandani ◽  
Amir Husni
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Transmission Rate ◽  
Coconut Oil ◽  
Edible Films ◽  
Edible Film ◽  
Packaging Materials ◽  
Water Vapor Transmission Rate ◽  
Virgin Coconut Oil ◽  
Water Vapor Transmission

Plastics are widely used as packaging materials but can cause environmental problems because they are not easily degraded. Therefore, it was necessary to find alternative packaging materials that were easily degraded, including edible film. The main raw materials for edible film were alginate and plasticizers including glycerol and virgin coconut oil (VCO). The aims of this study were to determine the characteristics of edible films composed of alginate, glycerol and VCO and to determine the best concentration of alginate in edible films. The study was carried out through the manufacture of edible films composed of alginates at various concentrations (2, 3, 4, 5 and 6%), 10% glycerol and 0.01% VCO. The characteristics observed included thickness, tensile strength, elongation, solubility, and water vapor transmission rate (WVTR). The results showed that increasing the concentration of alginate increased the thickness, tensile strength, and elongation of edible films but reduced the solubility and WVTR of edible films. The best alginate concentration was 4% with the following characteristics: thickness, 0.12±0.01 mm; tensile strength, 1.59±0.12 MPa; elongation, 48.73±1.97%; solubility, 92.07±0.57%; and WVTR, 49.18±0.59 g/m2.24 hours. The various alginate concentrations significantly affected the thickness, tensile strength, elongation, and water vapor transmission rate of the edible film produced.

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