scholarly journals The Utilization of Durian Seeds (Durio Zibethinus Murr) as a Base for Making Edible Film

2021 ◽  
Vol 16 (1) ◽  
pp. 77-84
Author(s):  
Sitti Rahmawati ◽  
Alfiana Aulia ◽  
Nur Hasfah ◽  
Siti Nuryanti ◽  
Paulus Hengky Abram ◽  
...  
Keyword(s):  
Room Temperature ◽  
Group Analysis ◽  
Edible Films ◽  
Edible Film ◽  
Percent Elongation ◽  
Durio Zibethinus ◽  
Physical Mixing ◽  
Water Absorption Test ◽  
Functional Group Analysis ◽  
Durian Seed

Starch is one of the basic ingredients for making edible films (edible coatings), but it tears easily, so it needs the addition of plasticizers. This study aims to make edible film from durian seed starch (Durio zibethinus Murr) with the addition of plasticizers, glycerol and sorbitol and determine its characterization. The results showed that the best edible film was produced by adding 2.5% (w / v) of glycerol and 2% (w / v) of sorbitol. The physical characteristics of the edible film are respectively: thickness 0.1700 mm and 0.1633 mm, tensile strength 0.008 Kgf / mm2 and 0.010 Kgf / mm2, percent elongation 42.76% and 37.13%, elasticity 0.0202 and 0.0272. The chemical characteristics of edible film include: water absorption test of 58.22% and 60.43%, solubility of 40.89% and 26.42%, water vapor transmission rates of 0.2275 g / jamm2 and 0.3127 g / jamm2, and pH 6.90 and 7.85. The results of functional group analysis (FTIR) show that the process of making edible films in this study is a physical mixing process. The shelf life of edible films at room temperature is 5 days and at cold temperature for 7 days. The biodegradability test showed that the edible film in this study could be completely degraded within 7 days. This shows that the durian seed starch edible film is an environmentally friendly packaging.

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 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

Pemanfaatan Edible Film Dari Limbah Nasi Aking Sebagai Bahan Pelapis Dalam Pengawetan Buah

2021 ◽  
Vol 1 ◽  
pp. 75-79
Author(s):  
Mubarokah N Dewi ◽  
Iqbal Maulana ◽  
Gariza Fadha ◽  
Michelle S Sesira
Keyword(s):  
Mechanical Properties ◽  
Mechanical Characteristics ◽  
Food Additives ◽  
Edible Films ◽  
Edible Film ◽  
Edible Coatings ◽  
Food Ingredients ◽  
Percent Elongation ◽  
Fruit Preservation

The use of synthetic coatings as Food Additives consumed in the long term can damage human health. These horrible effects have paved the way for the development of edible films and natural edible coatings. One of the edible film ingredients is scorched rice which can be used as a coating in fruit preservation. However, the use of this edible film on food ingredients has some problems, especially its mechanical properties which tend to be fragile (not flexible). This article examines the mechanical characteristics of scorched rice with variations in the concentration of glycerol and carrageenan. Based on these results, it was concluded that the higher the volume of glycerol used, the percent elongation increased. The greatest elongation was obtained in the ratio of 3 g of carrageenan with 8 ml of glycerol. However, the addition of glycerol volume causes the biodegradable plastic to tear more easily. The greatest tensile strength value was obtained with a ratio of 5 g of carrageenan and 4 ml of glycerol. The edible film can prevent the spoilage of apples tested for 10 days.

scholarly journals COMPARATIVE STUDIES OF THE EDIBLE FILM BASED ON LOW PECTIN METHOXYL WITH GLYCEROL AND SORBITOL PLASTICIZERS

2017 ◽  
Vol 6 (2) ◽  
pp. 158-167 ◽  
Author(s):  
Yuli Darni ◽  
Herti Utami ◽  
Rina Septiana ◽  
Rizka Aidila Fitriana
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Edible Film ◽  
Vapor Permeability ◽  
Percent Elongation ◽  
Weight Variation ◽  
Agitation Time ◽  
Plasticizer Concentration

This study aims to compare the characteristics of mechanical and water vapor permeability of edible film based on low pectin methoxyl from cocoa skin with glycerol and sorbitol as plasticizer. In the research also added CaCO3 filler with the weight variation of 0; 0.2; and 0.4 gr. Pectin from cocoa peel was isolated by extraction use ammonium oxalic at a temperature of 85oC, pH of 3.6 for 60 minutes. An edible film synthesized at a temperature of 85oC to the agitation time of 50 minutes. 200 mesh of pectin used with the variation of glycerol and sorbitol plasticizer concentration are 1, 2 and 3% in volume. Edible films produced were dried at a temperature of 55oC for 6 hours. The results of the study obtained in 0.2 gr CaCO3 concentration and 1% glycerol of edible films has a tensile strength of 0.3267 mpa, percent elongation of 12.84%, modulus young of 2.5441 mpa, and the water vapor permeability of 4.1676 g/m2.day. While in 0.4 gr CaCO3 concentration and 1% sorbitol of edible films has a tensile strength of 6.511 mpa, percent elongation of 2.419%, modulus young of 269.119 mpa, and the water vapor permeability of 5.583 g/m2.day. Based on percent elongation characteristics, glycerol plasticizer made higher elasticity than sorbitol plasticizer. While the addition of filler able to increase tensile strength two times larger than without filler.

scholarly journals Characterization and Antioxidant Activity Edible Film of Durian (Durio zibethinus) Seed Starch with the Addition of Soursop (Annona muricata L.) Leaf

2018 ◽  
Vol 1 (1) ◽  
pp. 37
Author(s):  
Yuni Fatisa ◽  
Nadya Agustin
Keyword(s):  
Antioxidant Activity ◽  
Food Packaging ◽  
Leaf Extract ◽  
Environmentally Friendly ◽  
Edible Film ◽  
Chemical Characteristics ◽  
Durio Zibethinus ◽  
Research Findings ◽  
Physical And Chemical ◽  
Durian Seed

Edible film is one of the environmentally friendly packaging materials and not harmful to health because it is made up of natural ingredients such as proteins, lipids, and polysaccharides. In addition to environmentally friendly, the development of edible film on food packaging can provide better product quality, as it is made from natural ingredients that contain various natural chemical compounds that are beneficial and can be directly consumed. In this study prepared edible film derived from durian seed starch with the addition of soursop leaf extract. This research aimed at knowing the physical and chemical characteristics, and antioxidant activity of  the edible film. The type of research used is experiment methods. The results showed that the best research findings of the edible film were on the addition of 2 g soursop leaf extract and the physical characteristic was transmission of water vapor that was 1.70 g/m2. 24 hours, the chemical characteristics were water content that was 17.33% and activity of antioxidant that was 1.5875 mg/mL.

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.

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