scholarly journals PROPERTIES OF EDIBLE FILM FROM MODIFIED SAGO STARCH PRECIPITATED BY BUTANOL

2020 ◽  
Vol 21 (4) ◽  
pp. 164
Author(s):  
Riska Surya Ningrum ◽  
Dewi Sondari ◽  
Putri Amanda ◽  
Bernadeta Ayu Widyaningrum ◽  
Dian Burhani ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Contact Angle ◽  
Tensile Strength ◽  
Food Packaging ◽  
Water Solubility ◽  
Petri Dish ◽  
Edible Films ◽  
Edible Film ◽  
Sago Starch ◽  
Transparent Film

ROPERTIES OF EDIBLE FILM FROM MODIFIED SAGO STARCH PRECIPITATED BY BUTANOL. The edible film is a thin layer that can be used as food packaging and safe for consumption. Starch is a material that can be used as an edible film because it is biodegradable, non-toxic, able to form a strong and transparent film. In this research, sago starch has been precipitated using butanol for 1, 2, 3, 4, and 5 hours. Precipitated sago is reacted with 3% glycerol and then formed into a film by printing it on a petri dish. Characterizations of edible films are FTIR, contact angle, water solubility, swelling power, WVTR, and mechanical properties (thickness, tensile strength, and elongation). Edible film (B2) has the best mechanical properties, that is high hydrophobicity (contact angle is 60,351 degree), tensile strength (6,8843 N/mm2), and elongation (49,5081 %), also low water solubility (0,3352 %), moisture content (18,6005 %), and WVTR (0,02986 g s-1 m-2).

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

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.

Improvement in Food Packaging Industry with Biobased Nanocomposites

2007 ◽  
Vol 3 (4) ◽  
Author(s):  
Zahra Akbari ◽  
Talat Ghomashchi ◽  
Shahin Moghadam
Keyword(s):  
Mechanical Properties ◽  
Food Packaging ◽  
Gas Permeability ◽  
Edible Films ◽  
Edible Film ◽  
Comprehensive Review ◽  
General Review ◽  
Flexible Packaging ◽  
Packaging Industry ◽  
New Challenges

Nanotechnology will become one of the most powerful forces for innovation in the food packaging industry. One such innovation is biobased nanocomposite technology, which holds the key to future advances in flexible packaging. Biobased nanocomposites are produced from incorporation of nanoclay into biopolymers (or Edible films). Advantages of biobased nanocomposites are numerous and possibilities for application in the packaging industry are endless. A comprehensive review of biobased nanocomposite applications in food packaging industry should be necessary because nanotechnology is changing rapidly and the food packaging industry is facing new challenges. This provides a general review of previous works. Many of the works reported in the literature are focused on the production and the mechanical properties of the biobased nanocomposites. Little attention has been paid to gas permeability of biobased nanocomposites. In regard to extensive research on Edible film, this article suggests investigating the replacement of biobased nanocomposites instead of Edible films in different areas of food packaging.

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

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).

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    

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 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 Preparation and Characterization of Chitosan-Avocado Seed Starch (KIT-PBA) Edible Film

2019 ◽  
Vol 4 (3) ◽  
pp. 197
Author(s):  
Endang Susilowati ◽  
Ary Eny Lestari
Keyword(s):  
Mechanical Properties ◽  
Tensile Strength ◽  
Experimental Method ◽  
Edible Films ◽  
Edible Film ◽  
Solubility Test ◽  
Avocado Seed

<pre>Chitosan is a biopolymer that has the advantage of being able to form films that are non-toxic which has great potential to form edible films. To improve the properties of edible films in the form of antioxidants, it is necessary to add other materials such as avocado seed starch. This study aims to determine the effect of the use of avocado seed starch on mechanical properties, degree of <em>swelling</em> and solubility of edible film chitosan-Avocado Seed Starch (Kit-PBA). This study uses a laboratory experimental method. Steps in this study are (1) extraction of avocado seed starch; (2) Making edible film Kit-PBA (mixing chitosan and avocado seed starch), heating and neutralizing) with a ratio between chitosan: avocado seed starch are at 50:50; 60:40; 70:30; 80:20; 90:10; 100: 0; (3) Characterization of Kit-PBA are (tensile strength and elongation) edible film mechanical properties, <em>swelling</em> test and solubility test. The results showed that the higher the concentration of chitosan in the Kit-PBA edible film, the tensile and elongation strength values would increase while the degree of <em>swelling</em> and solubility would decrease.</pre>

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

Buletin Palma ◽  
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

<p>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.<em></em></p><p align="center"><strong>ABSTRAK</strong></p><p>Pemanfaatan bahan dasar pati-patian, seperti pati sagu untuk<em> </em>pembuatan<em> edible film</em> masih terus berkembang. Sifat <em>film</em> 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 <em>edible film</em> 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 <em>barrier edible film</em>. Meningkatnya konsentrasi pektin (0-1%) pada larutan <em>film</em> menurunkan elongasi <em>film</em>, 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 <em>edible film </em>walaupun daya larut dan nilai laju transmisi uap airnya tinggi.</p>

scholarly journals EFFECT OF PLASTICIZERS ON MECHANICAL PROPERTIES OF EDIBLE FILM FROM JANENG STARCH – CHITOSAN

2016 ◽  
Vol 16 (2) ◽  
pp. 45-49
Author(s):  
Narlis Juandi ◽  
Rahmi Rahmi ◽  
Hira Helwati
Keyword(s):  
Mechanical Properties ◽  
Tensile Strength ◽  
Palm Oil ◽  
Edible Films ◽  
Ftir Spectra ◽  
Edible Film ◽  
Biodegradable Films ◽  
Elongation At Break

The interest in the development of edible and biodegradable films has increased because it is every day more evident that non degradable are doing much damage to the environment. In this research, edible films were based on blends of janeng starch in different proportions, added of palm oil or glycerol, which were used as plasticizers. The objective was to study the effect of two different plasticizers, palm oil and glycerol of edible film from janeng starch–chitosan on the mechanical properties and FTIR spectra. Increasing concentration of glycerol as plasticizer resulted tend to increased tensile strength and elongation at break. The tensile strength and elongation at break values for palm oil is higher than glycerol as plasticizer at the same concentration. FTIR spectra show the process of making edible film from janeng starch–chitosan with palm oil or glycerol as plasticizers are physically mixing in the presence of hydrogen interactions between chains.

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