scholarly journals Characterization of Carrageenan Edible films Plasticized with Glycerol

2017 ◽  
Vol 20 (2) ◽  
pp. 219 ◽  
Author(s):  
Arham Rusli ◽  
M. Metusalach ◽  
Mulyati Muhammad Tahir
Keyword(s):  
Moisture Content ◽  
Film Thickness ◽  
Physical Characteristic ◽  
Base Material ◽  
Edible Films ◽  
Physical Characteristics ◽  
Edible Film ◽  
Base Materials ◽  
Film Characteristics

Concentration of base materials and plasticizers used in the formulation of edible film was believed to affect physical characteristics of the film. The objectives of this study were to evaluate the effects of base material (carrageenan) and plasticiser (glycerol) concentrations on the characteristics of edible films produced and to determine the best concentrations of these two components based on the physical characteristics of the films. The experiment was conducted using a completely randomized factorial design with triplicated. The treatments applied were the concentrations of carrageenan (1%, 2%, and 3% (w/v)) and glycerol (5%, 10%, and 15% (w/w)). The results showed that carrageenan and glycerol concentrations used in the formulation of edible film affect the edible film characteristics. Film thickness and moisture content were significantly influenced by carrageenan and glycerol concentrations, while film elongation was only affected by carrageenan concentration. The best physical characteristic of the edible films was obtained when carrageenan and glycerol concentrations were 3% and 10% respectively.

scholarly journals Na-Alginate Utilization of Brown Algae (Sargassum sp.) as A Halal Edible Film Basic Materials

2019 ◽  
Vol 1 (1) ◽  
pp. 9-13
Author(s):  
Nisa Nur Khasanah ◽  
Vina Amalia ◽  
Baiq Vera El Viera ◽  
Asti Sawitri
Keyword(s):  
Tensile Strength ◽  
Moisture Content ◽  
Brown Algae ◽  
Research Method ◽  
Edible Films ◽  
Ash Content ◽  
Edible Film ◽  
Isolation And Characterization ◽  
Two Stages

Edible films made of Na-alginate from brown algae have great potential to be developed as brown algae have a fairly high abundance in Indonesia but have not been widely used. Therefore, in this study conducted by making edible films made from Na-alginate modified by the addition of hydrocolloids carrageenan and glycerol plasticizier. The addition of carrageenan biopolymers is the property of the produced Edible film. The use of glycerol as a plasticizer aims to improve the properties of elasticity Edible films. This research method consists of two stages. First, the isolation and characterization of Na-alginate. Both the preparation and characterization of making edible films. Na-alginate characterization results in yield of 25.68%, 10.84% moisture content, ash content of 23.79%. The carrageenan on the formula Edible films affect the characterization of the resulting films. The value of water absorption from 333.13% to 335.45% and the elongation of 26.26% to 33.34%, and the declining value of tensile strength of 8.93 MPa to 4.17 MPa and young's modulus values of 0.34 MPa to 0.22 MPa with the addition of carrageenan on an Edible film formula.

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.

Influence of Welding Process on the Microstructure of Carbon Steel and Stainless Steel Heterogeneous Welded Joints

2016 ◽  
Vol 1138 ◽  
pp. 31-36
Author(s):  
Maria Cristina Dijmarescu ◽  
Dumitru Titi Cicic ◽  
Corneliu Rontescu ◽  
Gheorhe Solomon
Keyword(s):  
Chemical Composition ◽  
Carbon Steel ◽  
Structural Characterization ◽  
Base Material ◽  
Welding Process ◽  
Cored Wire ◽  
Base Materials ◽  
Flux Cored Arc Welding ◽  
Welded Seam

The reactions of the base material, during the welding process, consist in chemical composition, volume, structure and granulation changes. There are multiple problems which can occur by welding two steels with totally different chemical composition, i.e. carbon steel S235JR + AR and austenitic stainless X2CrNiMo17-12-2. The process used for making the heterogeneous joint was flux cored arc welding (FCAW), numerically coded 136. The paper presents the effects of welding through heat input, on the structural characterization of welded seam and heat affected zone. It also focuses on the structural characterization of the welded joint obtained using the flux cored wire T 23 12 L P C/M 1, and determining how the base materials participate at the formation of the welding joint.

scholarly journals Pengaruh Penambahan Beeswax Sebagai Plasticizer Terhadap Karakteristik Fisik Edible Film Kitosan [The Effect of Using Beeswax as Plasticizer Against Physical Characteristics of Chitosan Edible Film]

2018 ◽  
Vol 10 (1) ◽  
pp. 34
Author(s):  
Sabrina Dhimas Putri Nabila ◽  
Rahayu Kusdarwati ◽  
Agustono Agustono
Keyword(s):  
Tensile Strength ◽  
Human Body ◽  
Environmentally Friendly ◽  
Edible Films ◽  
Physical Characteristics ◽  
The Other ◽  
Edible Film ◽  
Percent Elongation ◽  
Other Hand

AbstrakEdible film kitosan merupakan kemasan primer biodegradable yang dapat dimakan berbentuk lapisan tipis dan transparan. Edible film kitosan bersifat rapuh dan kurang fleksibel sehingga perlu ditambahkan plasticizer beeswax. Beeswax atau lilin lebah bersifat ramah lingkungan dan tidak berbahaya bagi tubuh manusia. Tujuan penelitian ini adalah untuk mengetahui film berbahan dasar kitosan dengan beeswax sebagai plasticizer dapat dijadikan sebagai bahan pembuatan edible film serta mengetahui pengaruh penambahan plasticizer beeswax terhadap karakteristik fisik edible film kitosan. Penelitian menggunakan rancangan acak lengkap (RAL) dengan enam perlakuan dan empat ulangan. Perlakuan dalam penelitian ini adalah penambahan konsentrasi beeswax yang berbeda yakni 0%, 1%, 2%, 3%, 4%, dan 5%. Hasil penelitian menunjukkan bahwa kitosan dan plasticizer beeswax dapat dijadikan sebagai bahan pembuatan edible film. Beeswax sebagai plasticizer memberikan pengaruh terhadap karakteristik fisik edible film kitosan. Nilai ketebalan pada edible film yang terbentuk bekisar antara 0,012-0,36 mm, kuat tarik antara 13,72 - 47,53kgf/cm2 dan persen pemanjangan antara 3,34 – 7,44 %. Peningkatan konsentrasi plasticizer beeswax menurunkan kuat tarik namun di sisi lain dapat meningkatkan nilai ketebalan dan nilai persen pemanjangan. AbstractEdible film of chitosan is the primary packaging of edible-shaped that biodegradable, thin and transparent. Edible film of chitosan are brittle and less flexible so that needs to be added plasticizer beeswax. Beeswax or beeswax is environmentally friendly and not harmful to the human body. The purpose of this research is to determine the film made from chitosan with beeswax as the plasticizer can serve as the ingredient edible film and figure out the influence of the addition of the plasticizer beeswax against physical characteristics of chitosanedible film. The results showed that chitosan and plasticizer beeswax can be used as material for edible films. Beeswax give influence on the physical characteristics of the edible film. The value of the thickness on edible film between 0.012-0.36 mm, tensile strength between 13.72-47.53 kgf/cm2 and percent of elongation 3.34 – 7.44%. The increased concentration of plasticizer beeswax lose strong pull but on the other hand can increase the value of the thickness and percent elongation

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 Physical Characteristics of Edible Film Gel Made under Various pH and Ratio of Casein and Tapioca

2014 ◽  
Vol 15 (1) ◽  
pp. 51
Author(s):  
Triana Lindriati ◽  
Yhulia Praptiningsih ◽  
Dwi Fatma Wijayanti
Keyword(s):  
Data Analysis ◽  
Moisture Content ◽  
Physical Properties ◽  
Block Design ◽  
Physical Characteristics ◽  
Edible Film ◽  
Tukey Test ◽  
Two Factors ◽  
Film Making

Gelation from casein and tapioca take place in the edible film making. An interaction of carbohydrate and protein in the formation of gel could be affect on the physical properties of edible film gel. An appropriate ratio of casein-tapioca and pH was expected to produce physical characteristics of edible film gel. The aims of this research were to know the influence of casein- tapioca ratio, pH and the interaction of casein-tapioca ratio and pH to produce edible film gel. The research was conducted by randomized completely block design with two factors. The first factor was casein-tapioca ratio (0:100; 20:80; 40:60; 60:40; 80:20; 100:0) and the second factor was pH (4; 7; 9). The parameter of observation were colour (lightness and chroma), moisture content, WHC, precipitation and viscosity of edible film gel. The data analysis uses minitab V.1.6 carried on Tukey test. The result shows that casein-tapioca ratio influenced on colour (lightness and chroma), moisture content, WHC, precipitation and viscosity of edible film gel. The treatment of pH influenced on colour (lightness and chroma), moisture content, WHC and precipitation of edible film gel. An interaction between the ratio of casein-tapioca and pH influenced on colour (lightness and chroma), moisture content, WHC and precipitation of edible film gel. Keywords: Edible film gel, interaction of carbohydrate-protein, physical characteristics  

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 Application of Chitosan Shells Meti (Batissa Violacea L. Von Lamarck, 1818) as Edible Film

2019 ◽  
Vol 7 (1) ◽  
pp. 253-264
Author(s):  
EVI SULASTRI ◽  
YONELIAN YUYUN ◽  
NIA HERIANI ◽  
AKHMAD KHUMAIDI
Keyword(s):  
Tensile Strength ◽  
Moisture Content ◽  
Thin Layer ◽  
Edible Films ◽  
Packaging Material ◽  
Optimum Concentration ◽  
Edible Film ◽  
Film Polymer ◽  
Varied Concentration

Edible films are thin layer films used for packaging material andformed from a mixture of polymer and plasticizer. The polymer used is chitosan obtained from shell so fmeti (Batissa violacea L. von Lamarck, 1818). This study aims to determine the characteristics of edible film and optimum concentration of chitosan and glycerol as plasticizer. Edible films were prepared in 9 formulas with variation of chitosan (1%, 2%, 3%) and glycerol (1.2; 1.5; 2 ml/g chitosan). The films were analyzed by physicalcharacterizations including organoleptic, pH, viscosity, moisture content, thickness, tensile strength, elongation, and morphology.The results showed that edible films, produced by varied concentration of chitosan and glycerol, are significantlydifferent in the characteristics of viscosity, pH, thickness, tensile strength, elongation and morphology. Chitosan1 % and glycerol (2 ml/g chitosan) was found to perform the best characteristics of film enhancing certain properties such as thickness, tensile strength, elongation, and morphology. In conclusion, chitosan from metishell can be potentially used as an edible film polymer with desirable properties.

Acoustic characterization of membranes attached to sound absorbing base materials

2021 ◽  
Vol 263 (3) ◽  
pp. 3699-3707
Author(s):  
Juan Carlos Rodríguez Vercher ◽  
Jesús Alba ◽  
Romina del Rey
Keyword(s):  
Base Material ◽  
Absorption Properties ◽  
Usual Practice ◽  
Base Materials ◽  
Acoustic Characterization ◽  
Membrane Effect ◽  
Absorbing Material ◽  
Final Composition ◽  
Attached Membrane

The use of membranes attached to sound absorbing materials, with the aim of modifying its absorption properties, is quite a usual practice in acoustic conditioning applications. The behavior of the final composition formed by the sound absorbing base material and the attached membrane can serve to characterize the effect of the membrane, if the properties of the base material are known. This can be of great interest for several reasons. Firstly, the difficulty to characterize the materials separately, due to the thinness of the membranes. Secondly, the effect of the binding method used between the absorbing material and the membrane (glue, seams, etc.) can modify the properties of the membrane. This work presents a model that enables us to determine the acoustic impedance of the membranes from an initial analysis of the base material and a second analysis of the composition formed by the base material with the membrane. These analyses are carried out in an impedance tube by following the ISO 10534-2 standard and the results obtained allow modeling the attached membrane effect.

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