scholarly journals Karakteristik Edible Film Hasil Kombinasi Pati Biji Alpukat (Persea Americana Mill.) dan Pati Jagung (Amilum maydis)

Rekayasa ◽  
2018 ◽  
Vol 11 (2) ◽  
pp. 132
Author(s):  
Miftahul Ulum ◽  
Muhammad Fuad Fauzul Mu’tamar ◽  
Asfan Asfan
Keyword(s):  
Tensile Strength ◽  
Performance Index ◽  
Corn Starch ◽  
Amylose Content ◽  
Food Additives ◽  
Edible Films ◽  
Persea Americana ◽  
Edible Film ◽  
Hygroscopic Properties ◽  
Avocado Seed

<p>Edible film merupakan lapisan tipis yang digunakan untuk melapisi makanan (coating), dan berfungsi sebagai pembawa bahan tambahan pangan. Penggunaan pati bijialpukat dalam pembuatan edible film memberi nilai tambah pada limbah biji alpukat. pati biji alpukat terdapat kandungan amilosa sebanyak 43,3 %, sedangkan pati jagung digunakan karena sifat higroskopisnya dan mengandung amilosa 27%.Tujuan dari penelitian ini mengetahui karakteristik edible film dari pati biji alpukat dan pati jagung dan menentukan hasil perlakuan terbaik dengan metode CPI (Composite Performance Index) terhadap produk edible film menggunakan bahan dasar pati biji alpukat dan  pati jagung. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 2 faktor perlakuan dan diulang sebanyak 3 kali, sehingga total ada 36 unit perlakuan, perlakuan penelitian ini mengkombinasikan pati biji alpukat (Y) sebanyak 4 perlakuan yaitu  10, 20, 30, dan 40% dari pati jagung (X) yang di kombinasikan 4, 6, dan 8 gram. Parameter penelitian meliputi uji ketebalan, uji kuat tarik dan uji elongasi. Hasil Penelitian menunjukan karakteristik fisik Edible film pada penggunaan pati jagung (4 gr, 6 gr dan 8 gr) dan pati biji alpukat (10%, 20%, 30%, dan 40%) menghasilkan ketebalan 0,114 – 0,125 mm, kuat tarik 772,860 – 1018,233 N/cm<sup>2</sup>, dan elongasi 9,032 – 11,476%. Hasil pemilihan perlakuan terbaik menggunakan CPI didapatkan bahwa perlakuan jagung 8 gr + pati biji alpukat 2,4 gr menjadi perlakuan terbaik dengan nilai ketebalan 74,19 mm, kuat tarik 223,25 N/cm<sup>2</sup> dan elongasi 513,75 %.</p><p>Kata kunci : Edible Film, Pati Jagung dan Pati Biji Alpukat.</p><p><strong><em>ABSTRACT</em></strong></p><p><em>Edible film is a thin layer used to coat food (coating), and serves as a carrier of food additives. The use of avocado seed starch in making edible films adds value to avocado seed waste. Avocado seed starch contained 43.3% amylose content, while corn starch was used because of its hygroscopic properties and contained 27% amylose. The purpose of this study is to determine the characteristics of edible films from avocado starch and corn starch and determine the best treatment results by CPI method (Composite Performance Index) of edible film products using basic ingredients of avocado seed starch and corn starch. This study used a completely randomized design (CRD) with 2 treatment factors and repeated 3 times, so that a total of 36 treatment units, the treatment of this study combined avocado seed starch (Y) of 4 treatments, namely 10, 20, 30, and 40% of corn starch (X) combined 4, 6, and 8 grams. The research parameters included thickness test, tensile strength test and elongation test. The results showed the physical characteristics of Edible film on the use of corn starch (4 g, 6 g and 8 g) and avocado seed starch (10%, 20%, 30%, and 40%) resulting in a thickness of 0.114 - 0.125 mm, tensile strength772,860 - 1018,233 N / cm2, and elongation 9,032 - 11,476%. The results of the selection of the best treatment using CPI showed that the corn treatment of 8 gr + avocado seed starch 2.4 grams became the best treatment with a thickness value of 74.19 mm, tensile strength 223.25 N / cm2 and elongation of 513.75%.</em></p><div><p><strong>Keywords:</strong> <em>Edible Film, Corn Starch and Avocado Seed Starch.</em></p></div>

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>

Pemanfaatan Pati Ubi Jalar Putih (Ipomea batatas L.) dan Pati Biji Alpukat (Persea americana Mill) sebagai Edible Film pada Produk Pangan

2020 ◽  
Vol 8 (2) ◽  
pp. 63-70
Author(s):  
Musdar Musdar
Keyword(s):  
Tensile Strength ◽  
Sweet Potato ◽  
Potato Starch ◽  
Persea Americana ◽  
Edible Film ◽  
Glycerol Concentration ◽  
Local Material ◽  
Ipomea Batatas ◽  
Sweet Potato Starch ◽  
Avocado Seed

Pati ubi jalar putih (Ipomea batatas L.) dan pati biji alpukat (Parsea americana Mill) merupakan bahan tanaman lokal yang berpotensi besar untuk dikembangkan sebagai bahan dasar pembuatan produk edible film. Senyawa pati merupakan hidrokoloid sebagai sumber daya lokal yang perlu dimanfaatkan. Penambahan gliserol yang berfungsi sebagai anti pembekuan bersifat higroskopis dan sesuai untuk berbagai lingkungan. Penelitian ini merupakan penelitian eksperimen menggunakan Rancangan Acak Lengkap Faktorial dengan dua faktor yang masing-masing terdiri dari tiga taraf. Analisis data menggunakan ANOVA dan uji lanjut dengan BNT pada taraf 0,05%. Tujuan penelitian adalah untuk mengetahui perbandingan pati ubi jalar putih terhadap pati biji alpukat dan konsentrasi gliserol untuk menghasilkan edible film. Hasil penelitian terdiri Tebal permukaan 0,02-0,07 mm, kuat tarik 0,15-1,37 MPa, dan hasil uji organoleptik aroma dan warna dengan kategori suka pada skala hedonik. Penambahan pati ubi jalar putih dan tepung alpukat dengan konsentrasi gliserol menyebabkan kekuatan tarik cenderung meningkat dan stabilitas pada edible.Kata kunci: pati, gliserol, edible film.ABSTRACTWhite sweet potato starch (Ipomea batatas L.) and avocado seed starch (Parsea americana Mill) are local material plant with great potential to be developed as basic for making edible film product. Starch compound is a hydrocolloid as local resource that needs to be utilized. The addition of glycerol, which funcions as an anti freeze, is hygroscopic and is suitable for environments variety. This research is an experiment desight Randomized Factorial with two factors, each factor consisting of three levels. Data analysis used ANOVA and further test with BNT at the 0,05 % level. The research objective was to determine the ratio of white sweet potato starch to avocado seed starch and glycerol concentration. Thickness 0.02-0.07 mm, tensile strength 0.15-1.37 MPa, and the results of the organoleptic test for aroma and color with the like catagory on hedonic scale. The addition of white sweet potato starch and avocado strarch with glyserol concentration caused the tensile strength to tend to increase and the stability of the edible film increased. Keywords: starch, glycerol, edible film

Composition of White Potato Starch (Ipomea batatas L.) with Avocado Seed Starch (Persea americana Mill) and Glyserol Concentration in Edible Film

2020 ◽  
Vol 2 (2) ◽  
Author(s):  
Musdar Musdar ◽  
Lukmanul Hakim ◽  
Juliani Juliani ◽  
Jailani Jailani
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Persea Americana ◽  
Edible Film ◽  
Glycerol Concentration ◽  
White Potato ◽  
Ipomea Batatas ◽  
Sweet Potato Starch ◽  
Local Plants ◽  
Avocado Seed

White sweet potato starch (Ipomea batatas L.) and avocado seed starch (Parsea americana Mill) derived from local plants have the potential to be developed as agricultural products. Starch is a hydrocolloid compound as a potential local resource to be utilized. Glycerol function as an anti-freezing which is hygroscopic. This study aims to determine the ratio of white sweet potato starch with avocado seed starch and the concentration of glycerol for making edible film. This study was an experiment using a completely randimized factorial design with 2 (two) main factor consisting of a comparison of white sweet potato starch and avocado seed with 3 levels: P1 = 35%:65%., P2=50%:50%., P3=65%:35% and glycerol concentration with 3 levels: G1=1%., G2=2%., G3=3%. The best result reasearch were content of 23.03% (tratment P1G1), solubility of 55.57% (treatment P3G2)., swelling test of 9.83% (treatment P2g3)., elongation of 8.18% (treatment P3G2)

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 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 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 KARAKTERISTIK EDIBLE FILM DARI EKSTRAK KACANG KEDELAI DENGAN PENAMBAHAN TEPUNG TAPIOKA DAN GLISEROL SEBAGAI BAHAN PENGEMAS MAKANAN

2013 ◽  
Vol 2 (4) ◽  
pp. 12-16
Author(s):  
Loisa Lorensia Sinaga ◽  
Melisa Seri Rejekina S ◽  
Mersi Suriani Sinaga
Keyword(s):  
Tensile Strength ◽  
Soybean Protein ◽  
Edible Films ◽  
Edible Film ◽  
Soy Milk ◽  
Protein Extract ◽  
Elongation At Break ◽  
Biodegradable Packaging ◽  
Soybean Extract ◽  
Tapioca Flour

ne way to solve the environment issue in the usage of nonbiodegradable plastic is by using biodegradable packaging. Edible film is a thin layer which is overlay the food. In this research, edible film made from mixture of soybean extract with starch and glycerol. The process of making edible films is began with producing soybean protein extract producing soy milk. Soy milk added by tapioca flour and glyserol variations : 2; 4; 6; 8 and 10 (ml/100 ml soy milk). Then, the mixture stirred by using magnetic stirer, formed and dried in the oven at the temperature of 40 °C ± 2 days. After that, the characteristics test of edible film done by checking the thickness, the tensile strength and elongation at break. The results of research shows that the addition of glycerol influence the edible film’s thickness, tensile strength and elongation at break. The thickness obtained from the increasing of the addition glycerol. They are 0,208 mm; 0,228 mm; 0,248 mm; 0,274 mm and 0,294 mm. The tensile strength will decrease if the thickness of the edible film increase. They are 0,105 MPa; 0,134 MPa; 0,088 MPa; 0,072 MPa and 0,048 MPa. The elongation at break which is obtained will increase by increasing of edible film’s thickness. They are 1,839%; 3,270%; 3,842%; 5,779%, and 6,158%. The characteristic’s test shows that the best thickness of edible film is 0,228 mm.

scholarly journals Process Development for Edible Film Preparation Using Avocado Seed Starch: Response Surface Modeling and Analysis for Water-Vapor Permeability

2021 ◽  
Vol 2021 ◽  
pp. 1-7
Author(s):  
R. Ramesh ◽  
Hemalatha Palanivel ◽  
S. Venkatesa Prabhu ◽  
Belachew Zegale Tizazu ◽  
Adugna Abdi Woldesemayat
Keyword(s):  
Water Vapor ◽  
Response Surface ◽  
Process Model ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Edible Film ◽  
Tween 20 ◽  
Vapor Permeability ◽  
Film Property ◽  
Avocado Seed

Starch-based edible films are gaining huge interest in food packaging industries. In the present work, avocado seed starch (ASS) was extracted and used to develop an edible film. The influence of four important process factors, starch, agar, sorbitol, and Tween-20, was studied on one of the important barrier properties, water-vapor permeability (WP), of developed edible film. The three-level RSM design with Box–Behnken approach was carried out to investigate the film property, WP. ASS-based edible films were prepared by the casting method. The results revealed that the increment in the contents of Tween-20 and sorbitol reduces the WP of the film. Using the response surface analysis, the effect of the aforementioned factors was analyzed; they showed significant impact on WP. To predict the influence of the selected process parameters, a second-order polynomial equation was constructed. Additionally, Pareto analysis of variance was employed over the obtained results to investigate the significance of the developed process model.

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    

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