scholarly journals Modifikasi Pati Ubi Kelapa Kuning Metode Presipitasi Menggunakan Beberapa Tingkat Suhu Serta Aplikasinya Untuk Edible Film

2021 ◽  
Vol 41 (4) ◽  
pp. 376
Author(s):  
Ulyarti Ulyarti ◽  
Rindo Amnesta ◽  
Rahayu Suseno ◽  
Nazarudin Nazarudin
Keyword(s):  
Edible Film

Penelitian ini bertujuan untuk mendapatkan suhu proses modifikasi pati menggunakan metode presipitasi yang dapat menghasilkan pati ubi kelapa kuning modifikasi dengan ukuran paling kecil serta untuk mengetahui karakteristik edible film yang dibuat dengan penambahan pati modifikasi. Penelitian ini dilakukan dalam 2 tahap yaitu tahap modifikasi pati ubi kelapa kuning dengan metode presipitasi dan tahap pembuatan 2 jenis edible film yaitu edible film dari pati alami dan dari gabungan pati alami dan pati modifikasi hasil penelitian tahap pertama. Pada tahap modifikasi pati digunakan 4 taraf suhu yaitu 70 °C, 80 °C, 90 °C dan 100 °C. Hasil penelitian menunjukkan bahwa perlakuan pemanasan pada suhu 100 °C menghasilkan pati ubi kelapa modifikasi dengan ukuran partikel pati terkecil yakni dari 1,82 sampai 21,93 µm. Edible film dengan penambahan patimodifikasi memiliki karakteristik yang berbeda dengan edible film pati alami saja dengan karakteristik ketebalan yang lebih tinggi yakni 0,117±0,027 mm, kelarutan lebih rendah (17,36±1,56%), nilai transparansi lebih rendah (10,92±2,27%/mm), nilai WVTR yang lebih rendah (161,9±39,1 g/mm.m2.jam) dan nilai kuat tekan lebih tinggi (802,48±2,23 gF) dibandingkan edible film berbahan dasar pati alami saja.

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

Evaluation of an WPC edible film added with a cocktail of six lytic phages against foodborne pathogens such as enteropathogenic and Shigatoxigenic Escherichia coli

LWT ◽  
2019 ◽  
Vol 113 ◽  
pp. 108316 ◽  
Author(s):  
David Tomat ◽  
Marina Soazo ◽  
Roxana Verdini ◽  
Cecilia Casabonne ◽  
Virginia Aquili ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Foodborne Pathogens ◽  
Edible Film

Biodegradable and Edible Film Based on Persimmon (Diospyros kaki L.) Used as a Lid for Minimally Processed Vegetables Packaging

2021 ◽  
Vol 14 (4) ◽  
pp. 765-779
Author(s):  
Julia Rabelo Vaz Matheus ◽  
Rebeca Melgaço de Assis ◽  
Thiago Ramos Correia ◽  
Mônica Regina da Costa Marques ◽  
Marcia Christina Amorim Moreira Leite ◽  
...  
Keyword(s):  
Edible Film ◽  
Diospyros Kaki ◽  
Minimally Processed ◽  
Minimally Processed Vegetables

Assessment of a new edible film biodegradable based on starch-nystose to increase quality and the shelf life of blackberries

2021 ◽  
pp. 101173
Author(s):  
Gabrielly Terassi Bersaneti ◽  
Sandra Helena Prudencio ◽  
Suzana Mali ◽  
Maria Antonia Pedrine Colabone Celligoi
Keyword(s):  
Shelf Life ◽  
Edible Film

scholarly journals Conditions to Prolonged Release of Microencapsulated Carvacrol on Alginate Films as Affected by Emulsifier Type and PH

2015 ◽  
Vol 2015 ◽  
pp. 1-12 ◽  
Author(s):  
Silvia Matiacevich ◽  
Natalia Riquelme ◽  
María Lidia Herrera
Keyword(s):  
Storage Time ◽  
Antimicrobial Agents ◽  
Antimicrobial Properties ◽  
Edible Film ◽  
Initial Time ◽  
Tween 20 ◽  
Prolonged Release ◽  
E Coli ◽  
Fresh Foods

Alginate from algal biomass is used as edible film and the incorporation of antimicrobial agents improves its performance to increase the shelf-life of fresh foods. However, environmental conditions and intrinsic properties of films influence their release. The aim of this study was to investigate the effect of the concentration and type of encapsulating agent and pH of emulsions on the physical and antimicrobial properties of alginate-carvacrol films. Films containing alginate, carvacrol as antimicrobial agent, and Tween 20 or trehalose (0.25 and 0.75% w/w) as encapsulating agents were obtained from suspensions at pH 4 and pH 8. Physical characterization of emulsions and films and antimicrobial properties (E. coliandB. cinerea) was evaluated. Results showed that droplets size depended on trehalose concentration, but emulsion stability depended on pH and type of encapsulating agent, being more stable samples with trehalose at pH 4. Although films with Tween 20 presented the highest opacity, they showed the best antimicrobial properties at initial time; however, during storage time, they lost their activity before samples with trehalose and relative humidity (RH) was the principal factor to influence their release. Therefore, sample formulated with 0.25% trehalose at pH 4 and stored at 75% RH had the best potential as edible film for fresh fruits.

Sign in / Sign up

Export Citation Format

Share Document