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

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%.

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

Jurnal Ilmu Pangan dan Hasil Pertanian ◽

10.26877/jiphp.v2i2.3133 ◽

2019 ◽

Vol 2 (2) ◽

pp. 134 ◽

Cited By ~ 1

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.

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

E3S Web of Conferences ◽

10.1051/e3sconf/202014703016 ◽

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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CHARACTERIZATION OF EDIBLE FILM BASED ON DIFFERENT RATIOS OF κ-CARRAGEENAN/GELATINE WITH THE ADDITION OF CANOLA OIL

Jurnal Teknologi ◽

10.11113/jt.v82.13972 ◽

2020 ◽

Vol 82 (2) ◽

Cited By ~ 1

Author(s):

Adiansyah Syarifuddin ◽

Paddasejati Paddasejati ◽

Andi Dirpan ◽

Nandi Kuswandi Sukendar ◽

Mulyati Muhammad Tahir

Keyword(s):

Tensile Strength ◽

Water Vapor ◽

Moisture Content ◽

Ethyl Acetate ◽

Canola Oil ◽

Transmission Rate ◽

Edible Films ◽

Water Vapor Transmission Rate ◽

Volatile Substances ◽

Water Vapor Transmission

κ-carrageenan/gelatin mixtures and canola oil can form an emulsion film when they are well combined and can mediate the release of volatile substances. The objectives of this study were: 1) to investigate the effect of different ratios of κ-carrageenan/gelatin with and without the addition of canola oil on moisture content, solubility, thickness, water vapor transmission rate, tensile strength and percent elongation, 2) to study the release of ethyl acetate with different ratios of κ-carrageenan/gelatin with added canola oil. Edible films were prepared with varying ratios of κ-carrageenan/gelatin with and without the addition of canola oil. Ethyl acetate release from selected films was also observed. The results showed that different ratios of κ-carrageenan/gelatin with canola oil addition induced changes in moisture content, thickness, water vapor transmission rate, and tensile strength (p<0.05). A significant decrease in the water vapor transmission rate of films was induced by canola oil with a ratio of κ-carrageenan/gelatin of 1.35:1.65. In addition, κ-carrageenan/gelatin at a ratio of 1.35:1.65 with added canola oil triggered a larger release of ethyl acetate. These findings confirmed that different ratios of κ-carrageenan/gelatin with canola oil could be used to tailor emulsified films with enhanced barrier properties and to trigger the release of volatile substances.

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

E3S Web of Conferences ◽

10.1051/e3sconf/202014703003 ◽

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.

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PENGARUH OLEORESIN DAUN KAYU MANIS (Cinnamomum burmanii) DUA TAHAP TERHADAP KARAKTERISTIK EDIBLE FILM TAPIOKA

Caraka Tani Journal of Sustainable Agriculture ◽

10.20961/carakatani.v32i1.15474 ◽

2018 ◽

Vol 32 (1) ◽

pp. 55

Author(s):

Rohula Utami ◽

Lia Umi Khasanah ◽

Katut Kompi Yuniter ◽

Godras Jati Manuhara

Keyword(s):

Tensile Strength ◽

Water Vapor ◽

Transmission Rate ◽

Inhibition Zone ◽

Edible Films ◽

Edible Film ◽

Water Vapor Transmission Rate ◽

Microbial Inhibition ◽

Water Vapor Transmission ◽

Two Stages

Synthetic packaging caused negative impacts on environmental pollution. Utilization of edible film packaging is more effective than synthetic packaging due to the biodegradable properties. The two stages cinnamon leaves oleoresin contain active compounds that performed the antimicrobial and antioxidant activity. In this study, addition of two stages cinnamon leaves oleoresin on edible tapioca film can affect the characteristics of the edible film. Effect of two stages cinnamon leaves oleoresin on edible films characteristics was investigated. The results showed that the addition of two stages cinnamon leaves oleoresin (0%, 0.025%, 0.5%, 0.075%, and 0.1%) does not affect the thickness, tensile strength, and water vapor transmission rate of edible film, while affected the elongation and microbial inhibition of edible film. The edible film with the addition of 0.1% two stages cinnamon leaves oleoresin resulted the best microbial inhibition and physical characteristics of edible film with the thickness of 0.128 mm, tensile strength of 0.2189 MPa, elongation of 283.2721%, water vapor transmission rate of 29.786 g/jam.m2, and microbial inhibition zone of 31.394 mm.

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Karakteristik Fisik dan Mekanik Edible Film Berbasis Pati Kacang Merah (Phaseoulus vulgaris) dan Gel Okra (Abelmoschus esculentus L)

Food Technology and Halal Science Journal ◽

10.22219/fths.v4i1.15655 ◽

2021 ◽

Vol 4 (1) ◽

pp. 82-93

Author(s):

Nur Aini Dwi Cahyo ◽

Warkoyo Warkoyo ◽

Rista Anggriani

Keyword(s):

Tensile Strength ◽

Water Vapor ◽

Transmission Rate ◽

Block Design ◽

Edible Films ◽

Edible Film ◽

Water Vapor Transmission Rate ◽

Food Ingredient ◽

Water Vapor Transmission ◽

Red Bean

Red bean starch is a food ingredient that has a high starch content, which can be used as an edible film. Edible films from the starch group still have shortcomings, namely having brittle and stiff properties, so it is necessary to add other materials to improve the properties of the edible film , namely by adding okra gel. The addition of okra gel is expected to improve the physical and mechanical properties of the edible film. The purpose of this study was to determine the interaction with the addition of variations in the concentration of red bean starch and okra gel on the physical and mechanical characteristics of the edible film. This research consists of two research factors. The first factor is the concentration of red bean starch which consists of 3 levels, namely 4%; 5%; 6; (b / b). The second factor was the concentration of okra gel which consisted of 3 levels, namely 3%; 8%; 13% (w / v). The experiment used a factorial randomized block design (RBD). Observation parameters include analysis of thickness, transparency, tensile strength, elongation, water vapor transmission rate and solubility. The results of this study indicate that there is no interaction between the addition of red bean starch and okra gel on thickness, transparency, tensile strength, elongation, water vapor transmission rate and solubility edible film. The best treatment with results that were close to standard was edible film with a concentration of 5% (w / w) red bean starch and 3% (w / v) of okra gel concentration. The results of the best treatment were 0.16 mm thickness, 4.87 MPa tensile strength, 18.02% elongation, 4.73 g / m2/ day WVTR, 45.14% solubility and 3.98 A / mm transparency.

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Karakteristik Edible Film Komposit Pati Sagu Molat-Pektin [Characteristics of Edible Film from Composite of Molat Sago Starch-Pectin]

Buletin Palma ◽

10.21082/bp.v20n2.2019.111-118 ◽

2019 ◽

Vol 20 (2) ◽

pp. 111

Author(s):

Febby J Polnaya ◽

Natalia D. J. Alfons ◽

Agustina Souripet

Keyword(s):

Tensile Strength ◽

Water Vapor ◽

Transmission Rate ◽

Physical And Mechanical Properties ◽

Edible Films ◽

Edible Film ◽

Sago Starch ◽

Water Vapor Transmission Rate ◽

Food Engineering ◽

Water Vapor Transmission

The utilization of starch-base ingredients, such as sago starch for the manufacture of edible films, is still growing. The nature of the film produced from starch material is still not optimal, hence research is needed to improve its utilization. Starch composites with other ingredients, such as pectin, are expected to grow their properties. The study aimed to characterize the properties of edible film produced from molat sago starch-pectin composites, including thickness, tensile strength, elongation, solubility, transparency, and water vapor transmission rate. The study was conducted from July to August 2017 at Food Chemistry and Biochemistry Laboratory, Pattimura University, Ambon, and Food Engineering Laboratory, Gadjah Mada University, Yogyakarta. The design used was a non-factorial completely randomized design of the treatment of composite sago-pectin starch, with five levels of treatment (3: 0; 2.75:0.25; 2.5:0.5; 2.25:0.75 and 2:1 (g/g)). Based on the results of the analysis of diversity, the treatment of composite sago-pectin starch affects the changes in the mechanical, physical, and barrier characteristics of the edible film. Increasing the concentration of pectin (0-1%) in the film solution decreases the elongation of the film, but increases the properties of thickness, tensile strength, solubility, transparency, and the rate of water vapor transmission. The treatment of sago-pectin starch composites 2:1 can improve the physical and mechanical properties of edible films, although it has a high value of solubility and water vapor transmission rate.ABSTRAKPemanfaatan bahan dasar pati-patian, seperti pati sagu untuk pembuatan edible film masih terus berkembang. Sifat film yang dihasilkan dari bahan pati-patian masih belum optimal. Diperlukan penelitian untuk dapat meningkatkan pemanfaatannya. Komposit pati dengan bahan lainnya, seperti pektin diharapkan dapat meningkatkan sifat-sifatnya. Tujuan penelitian adalah mengkarakteristik sifat-sifat edible film yang dihasilkan dari komposit pati sagu molat-pektin, meliputi ketebalan, kuat tarik, elongasi, daya larut, transparansi dan laju transmisi uap air. Penelitian dilaksanakan pada bulan Juli sampai dengan Agustus 2017 di Laboratorium Kimia dan Biokimia Pangan, Universitas Pattimura, Ambon, dan Laboratorium Rekayasa Pangan, Universitas Gadjah Mada, Yogyakarta. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan adalah komposit pati sagu molat-pektin, dengan lima taraf perlakuan (3:0; 2,75:0,25; 2,5:0,5; 2,25:0,75 dan 2:1 (g/g)). Berdasarkan hasil analisis keragaman, perlakuan komposit pati sagu molat-pektin berpengaruh terhadap perubahan sifat-sifat mekanik, fisik dan barrier edible film. Meningkatnya konsentrasi pektin (0-1%) pada larutan film menurunkan elongasi film, tetapi meningkatkan sifat-sifat ketebalan, kuat tarik, daya larut, transparansi, dan laju transmisi uap airnya. Perlakuan komposit pati sagu molat-pektin 2:1 dapat memperbaiki sifat fisik dan mekanik edible film walaupun daya larut dan nilai laju transmisi uap airnya tinggi.

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Karakterisasi Edible Film dari Pati Propagul Mangrove Lindur (Bruguiera gymnorrhiza) dengan Penambahan Carboxymethyl Cellulose (Cmc) sebagai Pemlastis [Characterization of Edible Film From Propagules Mangrove Lindur (Bruguiera Gymnorrhiza) Starch with Addition of Carboxymethyl Cellulose (Cmc) as Plasticizer]

Jurnal Ilmiah Perikanan dan Kelautan ◽

10.20473/jipk.v7i2.11195 ◽

2019 ◽

Vol 7 (2) ◽

pp. 125 ◽

Cited By ~ 2

Author(s):

Azka Prima Nurindra ◽

Moch Amin Alamsjah ◽

Sudarno Sudarno

Keyword(s):

Tensile Strength ◽

Water Vapor ◽

Carboxymethyl Cellulose ◽

Transmission Rate ◽

Edible Film ◽

Concentration Addition ◽

Water Vapor Transmission Rate ◽

Bruguiera Gymnorrhiza ◽

Elongation At Break ◽

Water Vapor Transmission

Abstract The using of synthetic packaging generally has a problem for healthy and nature. This plastic rubbish can’t degredable by nature and soil. Necessary alternative packaging technology which safe and degredable that is edible film. Use of single material in edible film as starch have some shortage, that is brittle and rigid. Therefore, it is necessary to add material as plasticizer. Plasticizer that use in this study is Carboxymethyl Cellulose. This purpose of this study is to know the effect addition of carboxymethyl cellulose on characterization edible film from propagules mangorve B.gymnorrhiza. The method of this study is experimental with Completely Randomized Design. The treatment is concentration addition of CMC, that is A (0%), B (0,2%), C (0,4%), D (0,6%), E (0,8%), F (1%) and G (1,2%), with four repeatations. Parameters measured were thcikness, water vapor transmission rate, tensile strength and elongation at break. Data analysis using Analysis of Varioan (ANOVA) and if there is difference significant on the result, further with Duncan’s Multiple Range Test. The result of this study show that addition of CMC have different very significant (p<0,01) on thickness, water vapor transmission rate, tensile strength and elongation at break. The best treatment in this study is treatment G (addition CMC concentration 1,2%) with scoring method which basicaly on JIS (Japanesse Industrial Standard)

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Kajian Konsentrasi Pati Singkong Karet (Manihot glaziovii) dan Penambahan Fraksi Oleat dan Asam Oleat pada Karakteristik Fisik dan Barrier Edible Film

Food Technology and Halal Science Journal ◽

10.22219/fths.v2i1.12965 ◽

2019 ◽

Vol 2 (1) ◽

pp. 93

Author(s):

Anik Wahyuningsih ◽

Damat Damat ◽

Warkoyo Warkoyo

Keyword(s):

Tensile Strength ◽

Oleic Acid ◽

Water Vapor ◽

Transmission Rate ◽

Physical Characteristics ◽

Edible Film ◽

Strength Parameter ◽

Water Vapor Transmission Rate ◽

Starch Concentration ◽

Water Vapor Transmission

The edible film can be an alternative packing of safe and biodegradable products. The utilization of Ceara rubber starch (Manihot glaviovii) as an edible film making material with the addition of oleic fraction and oleic acid is expected to improve the characteristic of starch-based edible film. The purpose of this study are: (i) to know the existence of interaction between the treatment of Ceara starch concentration and addition of oleic fraction and oleic acid on physical characteristics and barrier of edible film, (ii) to know the effect of treatment of Ceara starch concentration on physical characteristics and barrier of edible film, and (iii) to know the effect of oleic fraction and oleic acid addition on physical characteristics and barrier of edible film. This research uses Randomized Completely Block Design (RCBD) factorial composed of two factors. The first factor was the difference in the concentration of the ceara rubber starch consisting of 3 levels (3%, 4%, and 5%) and the second factor was the addition of lipids (0% lipid, 15% RBDPO, and 15% oleic acid (w/w polymer)) with 3 repetitions. Parameters measured were thickness, transparency, water vapor transmission rate (WVTR), elasticity, tensile strength, solubility, and microstructure of the edible film. The results showed that there was an interaction between the concentration of ceara rubber starch with the lipid addition of in WVTR, elasticity, and tensile strength parameter of edible film. The concentration of ceara rubber starch has a significant effect on the parameters of thickness, transparency, and solubility. The addition of lipids significantly affected the parameters of thickness, transparency, and WVTR. The best treatment was obtained P2A3 (4% ceara rubber starch + 15% oleic acid) with an average thickness of 0,133 mm, transparency 0,818 a/mm, 17,246 g/m2.day water vapor transmission rate, 48,781% elasticity, tensile strength 1,458 MPa, and 44.035% solubility.

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Karakterisitik Edible Film Berbahan Whey Dangke dengan Penambahan Karagenan (CHARACTERISTICS OF EDIBLE FILM BASED DANGKE WHEY WITH CARRAGEENAN ADDITION)

jurnal veteriner ◽

10.19087/jveteriner.2018.19.2.291 ◽

2018 ◽

Vol 19 (2) ◽

pp. 291 ◽

Cited By ~ 1

Author(s):

Fatma Maruddin ◽

Ratmawati Ratmawati ◽

Fahrullah Fahrullah ◽

Muhammad Taufik

Keyword(s):

Water Vapor ◽

Transmission Rate ◽

Edible Film ◽

Water Vapor Transmission Rate ◽

A Value ◽

Randomized Design ◽

Water Vapor Transmission ◽

Completely Randomized Design

Dangke whey is one type of protein and can be made edible film. The quality of the edible film made from dangke whey can be improved with the addition of carrageenan. The purpose of this research was to determine the quality of the edible film made from dangke whey with the addition of different concentrations of carrageenan. The qualities of the edible film observed were the microstructure, the color values L *, a * and * b, water vapor transmission rate (WVTR) and thickness. Data analyzed using ANOVA with a completely randomized design. The treatment used of carrageenan with different concentrations: 2%; 2.5%; 3% and 3.5%. Each treatment was repeated 3 times. Microstructure of edible film showed the improvement of interaction between the molecules of constituent materials. Values of color* L were 86.1088.37, the value of color * a were -0.55-0.70 and a value of the color * b were 2.03-3.35. Water vapor transmission rate (WVTR) were 5.08-5.35 g/mm2.jam. The thickness were 0.034-0.036 mm. The use of carrageenan concentrations up to 4% for manufacturing of edible film have not changed for the color * L, * a and * b, the rate of water vapor transmissions and thickness. Based on the microstructure showed that the molecules of edible film properly distributed beginning on the use of carrageenan concentration of 2.5%.

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