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

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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Pengembangan Edible Film Komposit Berbasis Pati Jagung dengan Penambahan Minyak Sawit dan Tween 20

Jurnal Agritech ◽

10.22146/agritech.30275 ◽

2018 ◽

Vol 38 (2) ◽

pp. 119

Author(s):

Budi Santoso ◽

Debby Amilita ◽

Gatot Priyanto ◽

Hermanto Hermanto ◽

Sugito Sugito

Keyword(s):

Compressive Strength ◽

Water Content ◽

Water Vapour ◽

Palm Oil ◽

Corn Starch ◽

Transmission Rate ◽

Edible Film ◽

Tween 20 ◽

Water Vapour Transmission Rate ◽

Elongation Percentage

The aim of this research was to determine the characteristics of composite edible film based on corn starch with the addition of palm oil and Tween 20. This study used a Factorial Randomized Completely Design with two treatments and three replications for each treatment. The first factor was the concentration of palm oil (1%; 2%; 3%) v/v (1; 2: and 3 %v/v), the second factor was the concentration of Tween 20 (0.5%; 1.0%; 1.5%)v/v. The observed parameters includes water vapour transmission rate, water content, thickness, compressive strength, elongation percentage, dan solubility. The results showed that palm oil addition had significant effect on thickness, elongation percentage, water vapour transmission rate, water content, the addition of Tween 20 had significant effect on the elongation percentage and compressive strength. The interaction between palm oil and the Tween 20 addition had significant effect on thickness, elongation percentage, and solubility. The optimum treatment based on physical and chemical charateristics of composite edible film was palm oil concentration of 1% and Tween 20 of 1% with thickness 0.23mm, elongation percentage 21.67%, solubility 89.9%, water vapour transmission rate 16.80%, water content 19.28%, and compressive strength 5.53gf. ABSTRAKPenelitian ini bertujuan untuk mengetahui karakteristik edible film komposit berbasis pati jagung yang dinkorporasikan dengan minyak sawit dan Tween 20. Rancangan penelitian yang digunakan adalah rancangan acak lengkap faktorial (RALF) dengan dua faktor perlakuan yang setiap perlakuannya diulang sebanyak tiga kali. Faktor pertama adalah konsentrasi minyak sawit (1%; 2%; 3%) v/v dan faktor kedua adalah konsentrasi Tween 20 (0,5%; 1,0%; 1,5%) v/v. Parameter penelitian meliputi: laju transmisi uap air, kadar air, ketebalan, kuat tekan, persen pemanjangan, dan kelarutan. Hasil penelitian menunjukkan bahwa perlakuan konsentrasi minyak sawit berpengaruh nyata terhadap ketebalan, persen pemanjangan, laju transmisi uap air, kadar air dan Tween 20 berpengaruh nyata terhadap persen pemanjangan dan kuat tekan. Interaksi kedua perlakuan penelitian ini berpengaruh nyata terhadap ketebalan, persen pemanjangan, dan kelarutan edible film komposit yang dihasilkan. Perlakuan terbaik berdasarkan sifat fisik dan kimia adalah edible film komposit adalah konsentrasi minyak sawit 1% (v/v) dan Tween 20 1%(v/v) dengan ketebalan 0,23mm, persen pemanjangan 21,67%, kelarutan 89,9%, laju transmisi uap air 16,80 %, kadar 19,28%, dan kuat tekan 5,53 gf.

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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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Karakteristik Edible Film Pati Sagu Alami dan Pati Sagu Fosfat dengan Penambahan Gliserol (Characteristics of Edible Film from Native and Phosphate Sago Starches with the Addition of Glycerol)

Jurnal Agritech ◽

10.22146/agritech.16661 ◽

2016 ◽

Vol 36 (03) ◽

pp. 247 ◽

Cited By ~ 2

Author(s):

Febby Jeanry Polnaya ◽

La Ega ◽

Devidson Wattimena

Keyword(s):

Tensile Strength ◽

Water Vapour ◽

Transmission Rate ◽

Barrier Properties ◽

Edible Films ◽

Edible Film ◽

Glycerol Concentration ◽

Sago Starch ◽

Water Vapour Transmission Rate ◽

Randomized Experimental Design

The purpose of this study was to evaluate the effect of the addition of several glycerol concentrations in the making of edible film from native and phosphate sago starch on physical, mechanical and barrier properties of the film. A completely randomized experimental design was applied in this study consisting of two factors of treatments, i.e.: native and phosphate sago starch, and the second factor was glycerol concentration with three levels of treatments, i.e.: 0.5, 1.0, and 1.5 % (w/w). The films were characterized for tensile strength, elongation, solubility, transparency, and water vapor transmission rate. Edible films have produced characteristics for tensile strength from 3.05 to 31.49 MPa, elongation from 3.03 to 20.94 %, solubility from 33.44 to 42.43 %, transparency from 0.59 to 4.14 %, and water vapour transmission rate from 7.76 to 15.80 g/m2.h. Glycerol was found to affect the increase of elongation, solubility, and water vapour transmission rate, as well as the decrease of its tensile strength and transparancy. The films made from sago starch phosphate showed to increase the solubility and to have significant effect compared with native sago starch, but not affecting the other properties. ABSTRAKTujuan penelitian ini adalah untuk mempelajari pengaruh penambahan beberapa konsentrasi gliserol pada pembuatan edible film dari pati sagu alami dan pati sagu fosfat terhadap sifat fisik, mekanik dan barrier film. Rancangan yang digunakan adalah rancangan acak lengkap yang terdiri dari dua faktor yaitu perlakuan jenis pati sagu dengan dua taraf perlakuan yaitu: pati sagu alami dan pati sagu fosfat dan tiga taraf konsentrasi gliserol yaitu: 0,5, 1,0 dan 1,5 % (b/b). Peubah yang diamati adalah tensile strength¸ elongasi, daya larut, transparansi, dan laju transmisi uap air. Karakteristik edible film yang dihasilkan meliputi tensile strength adalah 3,05 - 31,49 MPa, elongasi 3,03 - 20,94 %, daya larut 33,44 - 42,43 %, transparansi 0,59 - 4,14 %, dan laju transmisi uap air 7,76 - 15,80 g/m2.jam. Penambahan gliserol menyebabkan elongasi, daya larut, dan laju transmisi uap air meningkat, tetapi tensile strength dan transparansinya menurun. Perlakuan pati sagu fosfat hanya menyebabkan daya larut film meningkat, tetapi tidak untuk sifat-sifat film lainnya.Kata kunci: Edible film; gliserol; pati sagu alami; pati sagu fosfat

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Characterization of composite edible film from glucomanan of iles-iles (Amorphopallus muelleri) tuber and cornstarch

Biofarmasi Journal of Natural Product Biochemistry ◽

10.13057/biofar/f070102 ◽

2009 ◽

Vol 7 (1) ◽

pp. 10-21 ◽

Cited By ~ 1

Author(s):

SISWANTI SISWANTI ◽

R. BASKORO KATRI ANANDITO ◽

GODRAS JATI MANUHARA

Keyword(s):

Weight Loss ◽

Tensile Strength ◽

Water Vapour ◽

Transmission Rate ◽

Edible Film ◽

Crude Fibre ◽

Water Vapour Transmission Rate ◽

Coating Method ◽

Film Preparation

Siswanti, Anandito RBK, Manuhara GJ. 2009. Characterization of composite edible film from glucomanan of iles-iles (Amorphopallus muelleri) tuber and cornstarch. Biofarmasi 7: 10-21. The use of glucomanan and cornstarch flour combination is presumed to produce a strong but elastic edible film as well as to have a lower permeability to H2O. The objectives of this research were: (i) to find out the characteristic of glucomanan resulted from extraction, (ii) to find out the effect of glucomanan resulted from extraction on the physical (thickness and solvability) and mechanical (elongation and tensile strength) properties, as well as edible film inhibition of glucomanan-maizena combination against the water vapour transmission rate, (iii) to find out the edible film capability in inhibiting the apple weight loss through wrapping method, and (iv) to find out the edible film capability in inhibiting the apple weight loss and browning through coating method. This research consisted of six major steps, i.e. material storage, glucomanan extraction, glucomanan characterization, edible film preparation, edible film characterization, and edible film application. In this research, a completely random design was used with two replications in preparing edible film for each treatment of glucomanan concentration and two replications for the edible film characterization testing for each film preparation replication. The data obtained was analyzed for variance, if there was a difference, it was followed with Duncan Multiple Range Test at a significance level of 0.05. The rendemen of iles-iles flour and glucomanan were 15% and 9.88%, respectively. The glucomanan resulted from isolation consisted of 9.78% water, 1.54% N, 0.41% fat, 3.40% ash, 0.55% crude fibre and 84.87% carbohydrate. The increased glucoman concentration tended to increase the thickness, solvability, tensile strength, and elongation of edible film, but it decreased the water vapour transmission rate. The lowest water vapour transmission rate was occured at the edible film with glucoman addition of 15%. The apple pieces weight loss with wrapping method was about 0.0885 g/hour. In coating method, the best result was obtained from composite film of glucomanancornstarch 15%, because of having the lowest weight loss of 0.0597 g/hour and indifferent color brightness of apple until the third-day observation.

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