Karakteristik Fisik, Mekanik Dan Zona Hambat  Edible Film Dari Pati singkong Karet (Manihot  glaziovii) Dengan Penambahan Gliserol Dan Ekstrak  Jahe Merah (Zingiber officinale Var Rubrum) Sebagai  Penghambat Bakteri Salmonella

The edible film is one of the innovations used to overcome the food packaging problem. Components of edible films are hydrocolloids, lipids, and composites. Glycerol belongs to the hydrocolloid group which serves to maintain the solidity of the film sheet. The edible active film allegedly can inhibit physical, chemicals, and microbiology problems in the packaging which will affect the decline of food quality during storage. With the active compounds contained in red ginger it is expected to inhibit the growth of Salmonella bacteria. The purpose of this study was to determine the effect of the addition of different concentrations of glycerol and red ginger extract on the physical, mechanical, and inhibitory zones in the resulting edible film produced. This research used a nested design with 2 factors. The first factor was the addition of 20% glycerol concentration; 25%; 30% while the second factor is the addition of 0% red ginger extract; 0.5%; 1%; 1.5%. The treatments were 12 treatments with 3 replications. The parameters of this study include thickness, tensile strength, elasticity, WVTR, transparency, moisture content, solubility, density, and edible inhibition zone against Salmonella bacteria. The results showed that edible active red ginger film with the addition of glycerol had a significant effect on thickness, transparency, tensile strength and inhibition zone. On the addition of red ginger extract, 1.5% can inhibit the growth of Salmonella bacteria up to 34.17 mm.

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PENGARUH TEMPERATUR PENGERINGAN TERHADAP SWELLING DAN TENSILE STRENGTH EDIBLE FILM HASIL PEMANFAATAN PATI LIMBAH KULIT SINGKONG

JURNAL KONVERSI ◽

10.24853/konversi.6.2.75-82 ◽

2017 ◽

Vol 6 (2) ◽

pp. 75

Author(s):

Nufus Kanani ◽

Wardalia Wardalia ◽

Endarto Wardhono ◽

Rusdi Rusdi

Keyword(s):

Tensile Strength ◽

Food Product ◽

Edible Films ◽

Edible Film ◽

Strength Analysis ◽

Economic Consideration ◽

Ginger Extract ◽

Red Ginger ◽

Film Making ◽

Cassava Peel

ABSTRAKPengemasan merupakan proses perlindungan suatu produk pangan yang bertujuan menjaga keawetan dan konsistensi mutu. Bahan pengemas dari plastik banyak digunakan dengan pertimbangan ekonomis, namun penggunaan material sintesis tersebut berdampak pada pencemaran lingkungan. Salah satu alternatif untuk menangani permasalahan tersebut dengan menggunakan material ramah lingkungan (biodegradable) seperti edible film. Penelitian ini bertujuan untuk mengkaji pengaruh temperatur pengeringan terhadap swelling dan tensile strength edible film hasil pemanfaatan pati limbah kulit singkong dengan penambahan ekstrak jahe merah. Penelitian ini diawali dengan tahap pembuatan ekstrak jahe merah dan pati dari limbah kulit singkong, setelah itu dilanjutkan dengan pembuatan edible film dengan variasi penambahan ekstrak jahe merah (0.5-1.1% w/v) dan diberi plasticizer berupa gliserol (1% v/v). Selanjutnya dilakukan tahapan pembuatan dan pencetakkan edible film dan pengeringan pada temperatur ( 50;60;700C). Hasil yang diperoleh selanjutnya dilakukan analisa swelling dan tensile strength. Hasil menunjukkan nilai swelling dan tensile strength tertinggi diperoleh pada pada penambahan ekstrak jahe merah 1.1% dan temperatur pengeringan 700C yaitu masing-masing 88.89 % dan 50,66 kg/cm2.Kata Kunci : Kemuluran, Kuat tarik, Lapisan edibel ABSTRACTPackaging is a protection food product to maintain the quality and durability of food. Plastic packaging is widely used for economic consideration, but it leads to environmental pollution. The alternative way to handle this problem is by using biodegradable material such as edible film. This study aims to examine the effect of dying temperature on the swelling and tensile strength of edible cassava peel starch film with the addition of red ginger extract. This research was started with the extraction of red ginger and cassava peel starch, followed by edible film making with variation of red ginger extract addition (0.5-1.1% w/v) and glycerol (1% v/v) as plasticizer. The next stages were production and molding of the edible film. The edible films were then dried at the temperature of (50;60;700C). Furthermore swelling and tensile strength analysis was conducted to the product of edible film. The results showed that the highest swelling and tensile strength values were obtained on the addition of red ginger extract of 1.1% and the drying temperature of 700C which were 88.89% and 50,664 kg / cm2 respectively.Keywords : Edible film, Swelling, Tensile strength

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PEMANFAATAN LIMBAH KULIT DURIAN (Durio zibethinus) DAN KULIT CEMPEDAK (Artocarpus integer) SEBAGAI EDIBLE FILM

Jurnal Riset Industri Hasil Hutan ◽

10.24111/jrihh.v6i1.1222 ◽

2014 ◽

Vol 6 (1) ◽

pp. 27 ◽

Cited By ~ 2

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

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The Effect of Aloe vera and Glycerol Addition on Edible Film of Lesser Yam Starch (Dioscorea esculenta L. Burkill)

Food Technology and Halal Science Journal ◽

10.22219/fths.v3i1.13057 ◽

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).

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Physical Properties of Edible Films from Pangasius catfish Bone Gelatin-Breadfruits Strach with Different Formulations

Indonesian Food Science and Technology Journal ◽

10.22437/ifstj.v3i2.9498 ◽

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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Physical and mechanical properties of agar based edible film with glycerol plasticizer

10.31227/osf.io/tq2pf ◽

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.

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Effect of Different Formulations on Characteristic of Biobased Alginate Edible Films as Biodegradable Packaging

E3S Web of Conferences ◽

10.1051/e3sconf/202014703003 ◽

2020 ◽

Vol 147 ◽

pp. 03003

Author(s):

Novia Racmayani ◽

Amir Husni

Keyword(s):

Tensile Strength ◽

Water Vapor ◽

Olive Oil ◽

Food Packaging ◽

Raw Materials ◽

Transmission Rate ◽

Edible Films ◽

Edible Film ◽

Water Vapor Transmission Rate ◽

Water Vapor Transmission

Edible film can be used for food packaging. The main raw materials for edible film were alginates and plasticizers including glycerol and olive oil. This study aims to determine the characteristics of edible film composed of alginate, glycerol and olive oil. The study was carried out through the manufacture of edible films composed of alginates with various concentrations (2, 3, 4, 5 and 6%, w / v), 10% glycerol and 0.01% olive oil. Characteristics of edible film was observed including thickness, tensile strength, water vapor transmission rate, solubility and elongation. The results showed that the products met the edible film standard of the Japanese Industrial Standard. Concentration of alginate used had significant effect on thickness, tensile strength, solubility and elongation of the edible film. The films with 6% concentration of alginate showed optimum results with thickness 0,227 ± 0,008 mm, tensile strength 3,097 ± 0,384 MPa, elongation 86,682 ± 5,090 %, solubility 8,690 ± 2,892 % and water vapor transmission rate 45,477 ± 6,262 g/m2/24 h.

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PENGARUH OLEORESIN DAUN KAYU MANIS (Cinnamomum burmanii) DUA TAHAP TERHADAP KARAKTERISTIK EDIBLE FILM TAPIOKA

Caraka Tani Journal of Sustainable Agriculture ◽

10.20961/carakatani.v32i1.15474 ◽

2018 ◽

Vol 32 (1) ◽

pp. 55

Author(s):

Rohula Utami ◽

Lia Umi Khasanah ◽

Katut Kompi Yuniter ◽

Godras Jati Manuhara

Keyword(s):

Tensile Strength ◽

Water Vapor ◽

Transmission Rate ◽

Inhibition Zone ◽

Edible Films ◽

Edible Film ◽

Water Vapor Transmission Rate ◽

Microbial Inhibition ◽

Water Vapor Transmission ◽

Two Stages

Synthetic packaging caused negative impacts on environmental pollution. Utilization of edible film packaging is more effective than synthetic packaging due to the biodegradable properties. The two stages cinnamon leaves oleoresin contain active compounds that performed the antimicrobial and antioxidant activity. In this study, addition of two stages cinnamon leaves oleoresin on edible tapioca film can affect the characteristics of the edible film. Effect of two stages cinnamon leaves oleoresin on edible films characteristics was investigated. The results showed that the addition of two stages cinnamon leaves oleoresin (0%, 0.025%, 0.5%, 0.075%, and 0.1%) does not affect the thickness, tensile strength, and water vapor transmission rate of edible film, while affected the elongation and microbial inhibition of edible film. The edible film with the addition of 0.1% two stages cinnamon leaves oleoresin resulted the best microbial inhibition and physical characteristics of edible film with the thickness of 0.128 mm, tensile strength of 0.2189 MPa, elongation of 283.2721%, water vapor transmission rate of 29.786 g/jam.m2, and microbial inhibition zone of 31.394 mm.

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ANTI-MICROBIC FOOD PACKAGING INNOVATION FROM WASTE BANANA SKIN AND DURIAN SEEDS

Journal of Halal Product and Research ◽

10.20473/jhpr.vol.4-issue.1.43-49 ◽

2021 ◽

Vol 4 (1) ◽

pp. 43

Author(s):

Reno Susanto ◽

W Revika ◽

Irdoni Irdoni

Keyword(s):

Tensile Strength ◽

Essential Oil ◽

Shelf Life ◽

Food Packaging ◽

Microbial Growth ◽

Raw Materials ◽

Extraction Process ◽

Edible Films ◽

Edible Film ◽

Food Ingredients

Edible film is a packaging that has the advantage of being easily degraded so that it does not cause environmental problems such as plastic waste which can pollute the environment. Edible film is considered to have good prospects for application in food ingredients, one of which is meat, because meat has a limited shelf life. The addition of antimicrobial ingredients to the edible film in the form of essential oil of basil leaves is useful for reducing microbial growth. The purpose of this study was to make edible films to extend the shelf life of frozen meat, utilize banana peels and durian seeds as the main ingredients for making edible films and use basil essential oil as an antimicrobial agent. The stages of activities carried out in this study included the preparation of raw materials for waste banana peels, durian seeds, and basil leaves. This stage includes the extraction process of each ingredient that produces pectin from banana peels, starch from durian seeds, and essential oil from basil leaves. Furthermore, the making of edible films from these raw materials varied the ratio between the mass of pectin and starch. The formed edible films were analyzed using FTIR, attractiveness test, and microbial growth testing by comparing meat coated with edible film and meat not coated with edible film. The characteristics of the edible film produced are 0.1 mm thick with a tensile strength value of 64.65 MPa - 75.34 MPa and a percent elongation value of 0.318% - 0.36%. The best edible film was produced at a ratio of 4: 1 (pectin: starch) with the addition of antimicrobials which had a film thickness of 0.1 mm with a tensile strength value of 75.34 MPa and 0.35% elongation percent.

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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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PROPERTIES OF EDIBLE FILM FROM MODIFIED SAGO STARCH PRECIPITATED BY BUTANOL

Jurnal Sains Materi Indonesia ◽

10.17146/jsmi.2020.21.4.6022 ◽

2020 ◽

Vol 21 (4) ◽

pp. 164

Author(s):

Riska Surya Ningrum ◽

Dewi Sondari ◽

Putri Amanda ◽

Bernadeta Ayu Widyaningrum ◽

Dian Burhani ◽

...

Keyword(s):

Mechanical Properties ◽

Contact Angle ◽

Tensile Strength ◽

Food Packaging ◽

Water Solubility ◽

Petri Dish ◽

Edible Films ◽

Edible Film ◽

Sago Starch ◽

Transparent Film

ROPERTIES OF EDIBLE FILM FROM MODIFIED SAGO STARCH PRECIPITATED BY BUTANOL. The edible film is a thin layer that can be used as food packaging and safe for consumption. Starch is a material that can be used as an edible film because it is biodegradable, non-toxic, able to form a strong and transparent film. In this research, sago starch has been precipitated using butanol for 1, 2, 3, 4, and 5 hours. Precipitated sago is reacted with 3% glycerol and then formed into a film by printing it on a petri dish. Characterizations of edible films are FTIR, contact angle, water solubility, swelling power, WVTR, and mechanical properties (thickness, tensile strength, and elongation). Edible film (B2) has the best mechanical properties, that is high hydrophobicity (contact angle is 60,351 degree), tensile strength (6,8843 N/mm2), and elongation (49,5081 %), also low water solubility (0,3352 %), moisture content (18,6005 %), and WVTR (0,02986 g s-1 m-2).

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