scholarly journals APLIKASI DAN KARAKTERISASI EDIBLE FILM DARI KARAGINAN (Eucheuma cottonii) PADA BUAH

2019 ◽  
Vol 1 (1) ◽  
pp. 18-27
Author(s):  
Reni Silvia Nasution
Keyword(s):  
Tensile Strength ◽  
Environmental Pollution ◽  
Shelf Life ◽  
Colour Change ◽  
Edible Film ◽  
Vapor Permeability ◽  
Plastic Packaging ◽  
And Storage ◽  
Permeability Rate ◽  
Eucheuma Cottonii

Fruits are perisbable comestible that having short shelf life. The disadvantage of fruits since post harvest to received by consumers in quantity and quality is caused by microorganisms, insect,  and the conditions of distribution and storage. Carrageenan edible film packaging is one of proper alternative to increase endurance and shelf life of fruits. It also becoe a solutio for undegradable plastic packaging that causing environmental pollution. Characterization which is common being conducted to edible film are mechanic properties (tensile strength and elongation break), thickness, solubility, water and vapor permeability rate. Several studies show that fruits with carragenan edible film and coating increase the perishable significanly comparing to uncoated fruits (control), so that it could lengthen the shelf life, reduce disappear of the odor,slow down colour change and gase transfer.

scholarly journals Pengaruh kemasan plastik dan suhu penyimpanan terhadap masa simpan buah manggis (Garcinia mangostana L)

2016 ◽  
Vol 1 (1) ◽  
pp. 977-984
Author(s):  
Nurita Agustia ◽  
Raida Agustina ◽  
Ratna Ratna
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Economic Value ◽  
Garcinia Mangostana ◽  
Cold Temperatures ◽  
Plastic Packaging ◽  
And Storage

Abstrak. Merupakan salah satu komoditi buah-buahan yang memiliki nilai ekonomi dan banyak digemari masyarakat. Manggis merupakan salah satu buah yang memiliki umur simpan yang relatif singkat, setelah itu manggis akan menjadi busuk dan tidak layak lagi bila di simpan di ruangan, Oleh karena itu perlu dilakukan pengemasan dan penyimpanan pada suhu dingin untuk mempertahankan masa simpan buah manggis. Penelitian ini bertujuan untuk melihat pengaruh kemasan plastik dan suhu penyimpanan terhadap masa simpan buah manggis.Abstract. Is one of the commodities fruits that have economic value and much-loved community. Mangosteen is a fruit that has a relatively short shelf life, after that mangosteen will be rotten and unfit when stored in the room, therefore it is necessary for packaging and storage at cold temperatures to preserve the shelf life of the mangosteen fruit. This study aims to look at the effect of plastic packaging and storage temperature on the shelf life of the mangosteen fruit.

scholarly journals Chitosan Added as an Antimicrobial in Edible Film and Its Application to The Dodol of Seaweed (Eucheuma cottonii L.)

2018 ◽  
Vol 47 ◽  
pp. 01001 ◽  
Author(s):  
Warkoyo ◽  
Noor Harini ◽  
David Hermawan ◽  
Yuliarie Wulandari
Keyword(s):  
Antimicrobial Activity ◽  
Shelf Life ◽  
Functional Food ◽  
Microbial Growth ◽  
Storage Period ◽  
Edible Film ◽  
Degenerative Diseases ◽  
Chitosan Concentration ◽  
Film Characteristics ◽  
Eucheuma Cottonii

Eucheuma cottonii L. seaweed contains dietary fiber that can cure some degenerative diseases. Dodol seaweed without preservatives can be an alternative as a functional food that many people need to maintain their health. Generally dodol made with the addition of preservatives to enhance the shelf life. Dodol without preservative makes its easily microbes growth and oxidized, thus making it quickly damaged and not accepted by consumers. The use of active edible film on dodol seaweed is expected to inhibit damage and prolong the shelf life. Chitosan is one of the recommended hydrophobic biopolymers to improve the film characteristics based starch while having antimicrobial activity. The purpose of this research is to know the effect of chitosan concentration on character of edible film, and the effect of its application on weight loss, texture and microbial quantity on dodol seaweed in the storage period. The research results showed that the addition of chitosan can increase tensile and transparency, and decrease of elongation and WVTR edible film. Active edible film application has been shown to inhibit the damage of dodol seaweed during the storage period compared without active edible film and inhibiting microbial growth.

scholarly journals Pendugaan umur simpan coklat instan kemasan plastik polipropilen menggunakan pendekatan model Arrhenius [Shelf life prediction of instant chocolate in poly propylene (PP) plastic packaging using Arrhenius model approach]

2021 ◽  
Vol 26 (1) ◽  
pp. 1
Author(s):  
Sri Hidayati ◽  
Dewi Sartika ◽  
Suharyono Suharyono ◽  
Sutoyo Sutoyo
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Shelf Life ◽  
Storage Time ◽  
Arrhenius Model ◽  
Plastic Packaging ◽  
Shelf Life Prediction ◽  
Poly Propylene ◽  
And Storage ◽  
Model Approach

The research aimed to predict instant chocolate's shelf life using the Accelerated Shelf Life Test (ASLT) method with the Arrhenius equation. Instant chocolate was stored at 30oC, 40oC, and 50oC in polypropylene plastic packaging for 42 days and observed changes in water content, free fatty acids, and aroma. The results showed an increase in temperature and storage time resulted in an increase in moisture and FFA content but decreased the aroma score of instant chocolate stored using polypropylene packaging. Shelf life estimates were based on free fatty acids and first-order reactions. The shelf life of instant chocolate stored at 30oC  was 214 days, at 40oC was 140.79 days, and at 50oC condition was 113 days.  

scholarly journals OPTIMIZATION OF EDIBLE FILM FORMULA BASED ON MAIZENA, CARRAGEENAN, AND RICE BRAN FOR HAND CANDY PACKAGING

2021 ◽  
Vol 14 (3) ◽  
Author(s):  
Heri Purwoto ◽  
Ratih Dwi Ismawanti ◽  
Harianto Harianto ◽  
M. Jusuf Djafar ◽  
Widya Dwi Rukmi Putri ◽  
...  
Keyword(s):  
Tensile Strength ◽  
Rice Bran ◽  
Young Modulus ◽  
Edible Film ◽  
Maize Starch ◽  
Plastic Packaging ◽  
Packaging Waste ◽  
Central Surface ◽  
Optimum Formula ◽  
The Impact

Plastic packaging has dominated the waste and the number is increasing every year. Candy plastic packaging waste is most often considered trivial because of its small size so it is usually disposed of carelessly. Every year the candy packaging waste contributes 0.3 billion. Due to its nonbiodegradable, it causes environmental pollution. Edible filmpackaging is an alternative to reduce the impact of candy packaging waste pollution.The purpose of this study was to obtain the optimum formula of edible film between based maize starch, carrageenan and rice bran as a hard candy packaging with the Response Surface Methodology (RSM) Central Surface Composite Design using the Design Expert 10.0.7. The prediction data obtained is then verified and tested by t-test at a 5% reliance interval.The optimum formulation of RSM results is 3,4% of maize starch, 1,1% of carrageenan and 0,38% of rice bran with predicted response of water content of 14,51%, WVTR 61,06 g/m2/hour, viscosity of 258,8 cP, tensile strength of 107,9 kgf/cm2, elongation of 19,41%, and modulus of response young 586,28 kgf/cm2. The verification had a moisture content of 14,37%, WVTR 63,34 g/m2/hour, viscosity of 244,9 cP, tensile strength of 96,9 kgf/cm2, elongation of 20,96%, and young modulus of 462,49 kgf/cm2

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

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.

scholarly journals Mechanical, Chemical and Microstructure Properties of Composite Edible Film Added with Modified Casein

2020 ◽  
Vol 15 (3) ◽  
pp. 162-171
Author(s):  
Mulia W. Apriliyani ◽  
Ria Dewi Andriani ◽  
Premy Puspitawati Rahayu ◽  
Purwadi Purwadi ◽  
Abdul Manab
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Moisture Content ◽  
Film Thickness ◽  
Water Activity ◽  
Casein Hydrolysate ◽  
Water Vapor Permeability ◽  
Edible Film ◽  
Vapor Permeability ◽  
Casein Film

Edible film is potentially applied to replace non-biodegradable packaging for animal products, e.g. meat and meat products. The overall objective of this study was to observe the effect of different addition levels of modified casein hydrolysate (casein-catechin complexes) on mechanical (film thickness, water vapor permeability, tensile strength, elasticity), chemical (moisture content, water activity, and solubility) and microstructure properties of composite edible casein film. The edible films were formulated according to different combinations of modified casein hydrolysate and casein film solution (0.50:0.25, 0.50:0.50, 0.75:0.25, and 0.75:0.50) and compared with control (without addition of modified casein). No significant effects of the treatment were found on film thickness, water vapor permeability, tensile strength, elasticity, moisture content, water activity, and solubility of the composite edible film. However, the micrographs show that the amount of polymer was higher as the proportion of catechin was increased. In conclusion, the addition of catechin-added casein (modified casein) to casein edible film solution at up to 0.5% did not alter the mechanical properties, moisture content, water activity and solubility of the composite edible film.

Effect of Plasticizer on the Physical and Mechanical Characteristics of Caesalpinia pulcherrima Gum Edible Film

2020 ◽  
Vol 987 ◽  
pp. 112-117
Author(s):  
Wancheng Sittikijyothin ◽  
Khanaphit Khumduang ◽  
Chularat Hongvaleerat ◽  
Rattanaphol Mongkholrattanasit
Keyword(s):  
Tensile Strength ◽  
Propylene Glycol ◽  
Water Vapour ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Water Vapour Permeability ◽  
Edible Film ◽  
Vapor Permeability ◽  
Vapour Permeability ◽  
Elongation At Break

The gum edible films were prepared from Caesalpinia pulcherrima seeds. The effects of plasticizer types and contents on physical and mechanical properties of gum edible film were investigated. Three plasticizers as glycerol and sorbitol and propylene glycol at different adding concentrations (0.5%, 1.0%, and 1.5%) were used. Glycerol provided flexible and sticky films with the highest water vapour permeability and elongation at break but the lowest tensile strength. In contrast, propylene glycol provided brittle films with the highest tensile strength but the lowest elongation at break and water vapour permeability. In addition, increasing in plasticizer content resulted in decreased tensile strength concomitant with an increased in elongation at break and water vapor permeability.

scholarly journals POTENSI EDIBLE FILM ANTIMIKROBA SEBAGAI PENGAWET DAGING

2015 ◽  
Vol 39 (2) ◽  
pp. 129
Author(s):  
Maskiyah (Maskiyah) ◽  
Juniawati (Juniawati) ◽  
Evi Savitri Iriani
Keyword(s):  
Tensile Strength ◽  
Moisture Content ◽  
Shelf Life ◽  
Key Words ◽  
Edible Films ◽  
Garlic Extract ◽  
Edible Film ◽  
Fresh Meat ◽  
E Coli ◽  
Inhibition Ability

<p>Fresh meat are highly perishable due to their enriched nutrient composition which is easily contaminated by almost any microorganisms. The application of antimicrobial edible films is one of the effective method to extend the shelf life of fresh meat. This study aimed to get antimicrobial edible films formula that have the potential to preserve fresh meat. The study consisted of several steps: 1) research for making a fresh garlic extract, 2) extraction of gelatin from chicken feet, 3) formulation and manufacturing of antimicrobial edible films and 4) the application of edible films on fresh meat. Gelatin-based antimicrobial edible films was the best one that can be applied on fresh meat. Characteristics of the antimirobial edible film: color L 97.28; elongation: 20 mm; tensile strength &lt;0.1 kgf; thickness 0.06 mm; WVTR 15.49 g/(mm.jam); Aw 0.526; moisture content: 22.73%, and has antimicrobial characteristic because of it’s inhibition ability to the growth of S. aureus and E. coli.</p><p>(Key words: Antimicrobial, Edible film, Meat)</p>

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.

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

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