Effect of Addition of Soursop Leaf Extract to Ganyong (Canna edulis Ker.) Starch Edible Film and its application in Red Grape Storage Time

This study aimed to determine the effect of addition of Soursop leaf extract to edible film and its effect on the storage time of red grapes. This research had three main steps, soursop leaf extraction, edible film making, and application on red grapes storage time. Soursop leaves extract variation used in this research are 0.5; 1; and 1.5% (w/w total) and the best result was used to coat the red grapes. The results showed that the optimum composition was obtained on the edible film with the addition of 0.5% (w/w total) soursop leaf extract. The composition increased film thickness from 0.03 to 0.08 mm, decreased film’s tensile strength from 11.89 to 8.42 MPa, decreased elongation from 12.71 to 11.03%, decreased the Young Modulus from 0.935 to 0.764 MPa, and decreased the vapor transmission rate from 7.45 to 6.55 g/m2.hour. The 50% shrinkage of weight and 50% texture damage are used as parameters to measure the Red grapes storage time. Based on weight shrinkage, red grapes storage time change from 24 days to 29 days by using an edible film coating without addition of extract, an extend to 32 days while using an edible film coating with addition of soursop leaf extract. Based on texture damage, red grapes storage time increased from 13 to 41 days if using an edible film coating without addition of extract, and increased to 40 days using an edible film coating with the addition of soursop leaf extract.

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Extraction and characterization of pectin on green cincau (Premna oblongifolia) in edible film production

Biofarmasi Journal of Natural Product Biochemistry ◽

10.13057/biofar/f080101 ◽

2010 ◽

Vol 8 (1) ◽

pp. 1-10

Author(s):

ARINDA KARINA RACHMAWATI ◽

R. BASKORO KATRI ANANDITO ◽

GODRAS JATI MANUHARA

Keyword(s):

Weight Loss ◽

Tensile Strength ◽

Water Vapour ◽

Transmission Rate ◽

Edible Film ◽

Film Production ◽

Water Vapour Transmission Rate ◽

Coating Method ◽

Film Making

Rachmawati AK, Anandito RBK, Manuhara GJ. 2010. Extraction and characterization of pectin on green cincau (Premna oblongifolia) in edible film production. Biofarmasi 8: 1-10. The use of green cincau pectin was presumed to influence the result of edible film characteristics, i.e. thickness, solvability, elongation, tensile strength, and water vapour transmission (WVTR). The aims in this research were: (i) to find out the chemical characteristics of green cincau pectin on the physical (thickness and solvability) and mechanical properties (elongation and tensile strength), (ii) to determine the edible film inhibition of green cincau pectin against the water vapour transmission rate, and (iii) to find out the edible film capability in inhibiting the weight loss on green grape by wrapping and coating method. The five major steps in this research were material preparation (making green cincau powder and pectin extraction), the characterization of extraction result pectin, making edible film, edible film characterization, and edible film application. This research used a completely randomized design with twice replications in edible film making for each treatment concentration and twice replication for edible film characteristic testing in each edible film making replication. Variance analysis was used to analyze data, if there was a significant difference, it will be continued with a Duncan Multiple Range Test at a significance level of 0.05. The yield of green cincau powder and pectin were 27.5% and 15.2%, respectively. The extraction result pectin consisted of 5.09% water, 11.06% protein, 0.35% fat, 28.5% ash, 55.00% carbohydrate (by different), and 12.15% crude fiber. The increasing of pectin concentration tends to increase the thickness and tensile strength, but reduced the water vapour transmission rate. The lowest water vapour transmission rate occurred at the edible film with 30% pectin concentration. Its water vapour transmission rate was 0.317 g.mm/m2.hour. The green grape weight loss with a wrapping method was 0.0212 g/hour, and the green grape weight loss with a coating method was 0.0634 g/hour.

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Changes in The Number of Mold and Acceptance Rate of Kappaphycus alvarezii Jelly Candy Packed with Edible Film Gelatin-CMC During Storage

Jurnal Sains dan Teknologi Pangan ◽

10.33772/jstp.v6i6.21646 ◽

2022 ◽

Vol 6 (6) ◽

Author(s):

Asri Silvana Naiu ◽

Nikmawatisusanti Yusuf ◽

Yusnina Hudongi

Keyword(s):

Storage Time ◽

Transmission Rate ◽

Kappaphycus Alvarezii ◽

Edible Film ◽

Main Study ◽

Main Research ◽

Test Parameters ◽

Preliminary Study ◽

Two Stages ◽

The Relationship

This study aimed to analyze changes in the number of molds and the level of panelist acceptance of K. alvarezii jelly candy packaged using gelatin-CMC edible film during storage. The method used in this study is a laboratory experimental method which consists of two stages, namely preliminary research which aims to determine the best edible film formula to be used as jelly candy packaging and the main research to analyze changes in the number of molds and the level of acceptance of appearance, taste, aroma and texture of jelly candy that has been packaged using a gelatin-CMC edible film during storage. Storage for 60 days was converted to 15 days in a climatic chamber with a temperature of 40 ℃ and a humidity of 75%. Sampling was carried out every 3 days. The research design used linear regression to see the relationship between storage time and test parameters. The results of the preliminary study showed the best formula for edible film, namely 1% gelatin, 0.3% bees wax, 0.75% CMC, and 0.3% glycerol which resulted in a water vapor transmission rate of 18.60 g/m2/24 hours. The results of the main study showed that storage time had a moderate effect on mold. Mold was detected on the last day of observation, storage time had a very strong effect on the level of acceptance which decreased with storage time. The organoleptic value of jelly candy packaged using gelatin-CMC edible film was still acceptable to the panelists until the 36th day of storage.

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Functional Characteristics Improvement of Edible Film through the Addition of Gambier and Bay Leaf Extract

Current Nutrition & Food Science ◽

10.2174/1573401317666210618143215 ◽

2021 ◽

Vol 17 ◽

Author(s):

Budi Santoso ◽

Reni Dwiyanti ◽

Agus Wijaya ◽

Gatot Priyanto ◽

Hermanto ◽

...

Keyword(s):

Antibacterial Activity ◽

Water Vapour ◽

Leaf Extract ◽

Transmission Rate ◽

Edible Film ◽

Functional Characteristics ◽

Water Vapour Transmission Rate ◽

Randomized Design ◽

Japan Industrial Standard ◽

Elongation Percentage

Background: Composing functional edible film focused on local materials has been explored in this study. However, producing an edible film with strong capability as an antioxidant and antimicrobe has not been successful. The incorporation of one or more functional compounds, such as gambier extract and bay leaf extract into canna starch, should offer the solution. Objective: These compounds should work in synergy in order to improve the functional characteristics of edible film. Furthermore, the film should have mechanical characteristics which fulfille Japan Industrial Standard (JIS) (1975), i.e., it should belong to a strong category. Methods: This research studied the effects of gambier extract and bay leaf extract addition on edible film characteristics. A completely randomized design was used, and two factors were investigated, namely gambier extract (1.0, 2.0, and 3.0 percent, w/v) and bay leaf extract (0.0, 3.0, and 6.0 percent, w/v). Results: The parameters that were observed included mechanical (thickness, elongation percentage, water vapour transmission rate) as well as functional characteristics (antioxidant and antibacterial activity). The results showed that thickness, elongation percentage and water vapour transmission rate of the functional edible film were 0.18 - 0.27 mm, 7.33 - 9.00% and 30.43 - 46.07g.m-2.d-1, respectively, whereas antioxidant and antibacterial activity (value of inhibition diameter) were 23.24 - 40.58 mg.mL-1 and 1.33 - 1.83 mm, respectively. Conclusion: Edible film produced in this research had an antioxidant activity of strong category with a thickness that fulfilled JIS 1975 standard.

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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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The Effect of Aloe vera and Glycerol Addition on Edible Film of Lesser Yam Starch (Dioscorea esculenta L. Burkill)

Food Technology and Halal Science Journal ◽

10.22219/fths.v3i1.13057 ◽

2020 ◽

Vol 3 (1) ◽

pp. 26

Author(s):

Devi Dwi Siskawardani ◽

Warkoyo Warkoyo ◽

Anggit Ayu Pradana Siwi

Keyword(s):

Tensile Strength ◽

Food Packaging ◽

Transmission Rate ◽

Block Design ◽

Aloe Vera ◽

Edible Films ◽

Thin Layers ◽

Edible Film ◽

Two Factors ◽

Starch Gel

Edible films are thin layers made from hydrocolloids, lipids, and their combinations, functioning as a barrier to mass transfer. The hydrocolloid source that commonly used for the edible film is starch. Lesser yam has the potential to be developed into food packaging products. It has a high starch yield (21.4%). The starch properties, which usually obstruct the edible film production are not resistant to high temperature, it produces a starch suspension with viscosity and ability to form a gel is not uniform, cannot stand in acidic conditions, does not resist stirring, limited solubility in water, and starch gel is easy to syneresis and brittle. This study aimed to investigate the effect of glycerol and Aloe vera concentration on the physical and mechanical edible film. Randomized complete block design (RCBD) factorial with two factors was adopted. The first factor was Aloe vera concentration (0, 1%, 0.2% and 0.3% b / v), and the second factor wasglycerol concentration (17.5, 22.5 and 27.5% v/b). The parameters tested included thickness, tensile strength, elongation, solubility, transparency, and water vapor transmission rate (WVTR). The results showed an interaction between the addition of glycerol and Aloe vera to thickness, tensile strength, solubility, transparency, and WVTR. The best characteristics of edible film were produced by the addition of glycerol 17.5% and Aloe vera0.1% with the thickness (0.11 mm), tensile strength (2.03 MPa), elongation (15.38%), solubility (64.44%), transparency (2.88 mm-1), and WVTR (13.27 g m-2 24 h-1).

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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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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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OPTIMIZATION OF EDIBLE FILM FORMULA BASED ON MAIZENA, CARRAGEENAN, AND RICE BRAN FOR HAND CANDY PACKAGING

Majalah ilmiah Pengkajian Industri ◽

10.29122/mipi.v14i3.4032 ◽

2021 ◽

Vol 14 (3) ◽

Author(s):

Heri Purwoto ◽

Ratih Dwi Ismawanti ◽

Harianto Harianto ◽

M. Jusuf Djafar ◽

Widya Dwi Rukmi Putri ◽

...

Keyword(s):

Tensile Strength ◽

Rice Bran ◽

Young Modulus ◽

Edible Film ◽

Maize Starch ◽

Plastic Packaging ◽

Packaging Waste ◽

Central Surface ◽

Optimum Formula ◽

The Impact

Plastic packaging has dominated the waste and the number is increasing every year. Candy plastic packaging waste is most often considered trivial because of its small size so it is usually disposed of carelessly. Every year the candy packaging waste contributes 0.3 billion. Due to its nonbiodegradable, it causes environmental pollution. Edible filmpackaging is an alternative to reduce the impact of candy packaging waste pollution.The purpose of this study was to obtain the optimum formula of edible film between based maize starch, carrageenan and rice bran as a hard candy packaging with the Response Surface Methodology (RSM) Central Surface Composite Design using the Design Expert 10.0.7. The prediction data obtained is then verified and tested by t-test at a 5% reliance interval.The optimum formulation of RSM results is 3,4% of maize starch, 1,1% of carrageenan and 0,38% of rice bran with predicted response of water content of 14,51%, WVTR 61,06 g/m2/hour, viscosity of 258,8 cP, tensile strength of 107,9 kgf/cm2, elongation of 19,41%, and modulus of response young 586,28 kgf/cm2. The verification had a moisture content of 14,37%, WVTR 63,34 g/m2/hour, viscosity of 244,9 cP, tensile strength of 96,9 kgf/cm2, elongation of 20,96%, and young modulus of 462,49 kgf/cm2

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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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