scholarly journals Pengaruh Konsentrasi Seng Oksida (ZnO) dan Penambahan Gliserol terhadap Karakteristik Bioplastik dari Pati Umbi Gadung (Dioscorea hispida Deenst)

2019 ◽  
Vol 7 (4) ◽  
pp. 531
Author(s):  
Wijaya Saputra ◽  
Amna Hartiati ◽  
Bambang Admadi Harsojuwono
Keyword(s):  
Tensile Strength ◽  
Zinc Oxide ◽  
Water Vapor ◽  
Transmission Rate ◽  
Block Design ◽  
Water Vapor Transmission Rate ◽  
Renewable Materials ◽  
Elongation At Break ◽  
Randomized Block Design ◽  
Water Vapor Transmission

Bioplastics are a type of plastic made from renewable materials such as starch. A study aims to determine the effect of addition zinc oxide (ZnO) and the of glycerol and this interaction to the characteristics of the bioplastik starch dioscorea hispida and determine the addition of zinc oxide (ZnO) and the of glycerol to produce bioplastiks from starch dioscorea hispida with the best characteristics. This study uses factorial randomized block design. The first factor is the addition of zinc oxide (ZnO) which consists of 3 levels, namely 8, 9 and 10% (from 6 grams of starch). The second factor is the addition of glycerol which consists of 3 levels, namely 1; 1.5 and 2 grams. Each treatment is grouped into 2 based on production time, so that 18 units are obtained. The variables observed were tensile strength, elongation at break, elasticity, biodegradation, water absorption, water vapor transmission rate. The data obtained were analyzed for diversity and continued with a test of Significant Honest Difference. The results showed that the addition of zinc oxide and the glycerol have a very significant effect on tensile strength, elongation at break, elasticity, development and transmission of water vapor. While the interaction of the concentration of zinc oxide (ZnO) and the addition of glycerol have a very significant effect on tensile strength and elongation at break and have a significant effect on elasticity and development. The treatment of 10% addition with 1 gram of glycerol is the best characteristic of bioplastic dioscorea hispida denst with a tensile strength value of 1.385 ± 0.007 MPa; elongation 10.2±0.014 %; elasticity 13.995±0.204 MPa; swelling 13.5±0.007 %; Water Vapour Transmition 0.0053±0,013 g/hour.m2; biodegradation ability of 7 days. Keywords: bioplastics, ZnO, glycerol, Dioscorea hispida Deenst.

scholarly journals Thermoplastic Cassava Starch-PVA Composite Films with Cellulose Nanofibers from Oil Palm Empty Fruit Bunches as Reinforcement Agent

2017 ◽  
Vol 2017 ◽  
pp. 1-5 ◽  
Author(s):  
Farah Fahma ◽  
Sugiarto ◽  
Titi Candra Sunarti ◽  
Sabrina Manora Indriyani ◽  
Nurmalisa Lisdayana
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Oil Palm ◽  
Transmission Rate ◽  
Cellulose Nanofibers ◽  
Composite Films ◽  
Water Vapor Transmission Rate ◽  
Elongation At Break ◽  
Empty Fruit Bunches ◽  
Water Vapor Transmission

Thermoplastic starch-polyvinyl alcohol composite films were prepared by casting method with cellulose nanofibers as reinforcement agent and glycerol as plasticizer. The obtained cellulose nanofibers with a diameter of 27.23±8.21 nm were isolated from oil palm empty fruit bunches (OPEFBs) by mechanical treatment. The addition of cellulose nanofibers until 3 wt% increased tensile strength and crystallinity of the composite films. In contrast, it decreased their elongation at break and water vapor transmission rate. Meanwhile, the addition of glycerol increased elongation at break and water vapor transmission rate of film matrix but lowers tensile strength of composite films.

scholarly journals Karakteristik Fisik dan Mekanik Edible Film Berbasis Pati Kacang Merah (Phaseoulus vulgaris) dan Gel Okra (Abelmoschus esculentus L)

2021 ◽  
Vol 4 (1) ◽  
pp. 82-93
Author(s):  
Nur Aini Dwi Cahyo ◽  
Warkoyo Warkoyo ◽  
Rista Anggriani
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Transmission Rate ◽  
Block Design ◽  
Edible Films ◽  
Edible Film ◽  
Water Vapor Transmission Rate ◽  
Food Ingredient ◽  
Water Vapor Transmission ◽  
Red Bean

Red bean starch is a food ingredient that has a high starch content, which can be used as an edible film. Edible films from the starch group still have shortcomings, namely having brittle and stiff properties, so it is necessary to add other materials to improve the properties of the edible film , namely by adding okra gel. The addition of okra gel is expected to improve the physical and mechanical properties of the edible film. The purpose of this study was to determine the interaction with the addition of variations in the concentration of red bean starch and okra gel on the physical and mechanical characteristics of the edible film. This research consists of two research factors. The first factor is the concentration of red bean starch which consists of 3 levels, namely 4%; 5%; 6; (b / b). The second factor was the concentration of okra gel which consisted of 3 levels, namely 3%; 8%; 13% (w / v). The experiment used a factorial randomized block design (RBD). Observation parameters include analysis of thickness, transparency, tensile strength, elongation, water vapor transmission rate and solubility. The results of this study indicate that there is no interaction between the addition of red bean starch and okra gel on thickness, transparency, tensile strength, elongation, water vapor transmission rate and solubility edible film. The best treatment with results that were close to standard was edible film with a concentration of 5% (w / w) red bean starch and 3% (w / v) of okra gel concentration. The results of the best treatment were 0.16 mm thickness, 4.87 MPa tensile strength, 18.02% elongation, 4.73 g / m2/ day WVTR, 45.14% solubility and 3.98 A / mm transparency.

scholarly journals Karakterisasi Edible Film dari Pati Propagul Mangrove Lindur (Bruguiera gymnorrhiza) dengan Penambahan Carboxymethyl Cellulose (Cmc) sebagai Pemlastis [Characterization of Edible Film From Propagules Mangrove Lindur (Bruguiera Gymnorrhiza) Starch with Addition of Carboxymethyl Cellulose (Cmc) as Plasticizer]

2019 ◽  
Vol 7 (2) ◽  
pp. 125 ◽  
Author(s):  
Azka Prima Nurindra ◽  
Moch Amin Alamsjah ◽  
Sudarno Sudarno
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Carboxymethyl Cellulose ◽  
Transmission Rate ◽  
Edible Film ◽  
Concentration Addition ◽  
Water Vapor Transmission Rate ◽  
Bruguiera Gymnorrhiza ◽  
Elongation At Break ◽  
Water Vapor Transmission

Abstract The using of synthetic packaging generally has a problem for healthy and nature. This plastic rubbish can’t degredable by nature and soil. Necessary alternative packaging technology which safe and degredable that is edible film. Use of single material in edible film as starch have some shortage, that is brittle and rigid. Therefore, it is necessary to add material as plasticizer. Plasticizer that use in this study is Carboxymethyl Cellulose. This purpose of this study is to know the effect addition of carboxymethyl cellulose on characterization edible film from propagules mangorve B.gymnorrhiza. The method of this study is experimental with Completely Randomized Design. The treatment is concentration addition of CMC, that is A (0%), B (0,2%), C (0,4%), D (0,6%), E (0,8%), F (1%) and G (1,2%), with four repeatations. Parameters measured were thcikness, water vapor transmission rate, tensile strength and elongation at break. Data analysis using Analysis of Varioan (ANOVA) and if there is difference significant on the result, further with Duncan’s Multiple Range Test. The result of this study show that addition of CMC have different very significant (p<0,01) on thickness, water vapor transmission rate, tensile strength and elongation at break. The best treatment in this study is treatment G (addition CMC concentration 1,2%) with scoring method which basicaly on JIS (Japanesse Industrial Standard) 

scholarly journals Kajian Karakteristik Fisik dan Mekanik Edible Film Berbasis Pati Umbi Suweg (Amorphophallus paeoniifolius) dengan Variasi Konsentrasi Lilin Lebah

2020 ◽  
Vol 3 (1) ◽  
pp. 57
Author(s):  
Evi Lusiana Dwi Safitri ◽  
Warkoyo Warkoyo ◽  
Rista Anggriani
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Surface Structure ◽  
Transmission Rate ◽  
Starch Content ◽  
Block Design ◽  
Edible Film ◽  
Water Vapor Transmission Rate ◽  
Starch Concentration ◽  
Water Vapor Transmission

Suweg tuber contains very high starch so that it can be used as one of the ingredients for the edible film. The use of a single ingredient from the starch group has a disadvantage because it has a weak and rigid, so it needs to be added ingredients to improve the nature of the edible film, namely by adding beeswax. The addition of beeswax is expected to improve the physical and mechanical properties of the edible film because its hydrophobic nature is a barrier to the loss of steam from products packed by the edible film. This research used a factorial randomized block design using two factors: suweg tuber starch concentration (3%.4%, and 5%) and beeswax concentration (1%.2%, and 3%). Parameters of research included analysis of raw materials in the form of water content, starch content and amylose starch content of suweg tubers whileanalysis edible film included the thickness, transparency, tensile strength, elongation, solubility, water vapor transmission rate and surface structure. The results showed that there was a very real interaction between the addition of suweg tuber and beeswax starch to thickness, elongation, tensile strength, and water vapor transmission rate and there was a real interaction with the transparency and solubility of edible film. The best treatment with near-standard results is edible film with suweg tuber starch concentration 3% (b/ v) and beeswax concentration 1% (b/ v) The surface structure of edible film on starch addition 3% (b/ v) results in a structure that more flat and soft, while the addition of beeswax 1% (b/ v) results in smaller pores.

scholarly journals Preparing of Cornstarch (Zea mays) Bioplastic Using ZnO Metal

2018 ◽  
Vol 1 (1) ◽  
pp. 23
Author(s):  
Nurwani Hayati ◽  
Lazulva Lazulva
Keyword(s):  
Tensile Strength ◽  
Zea Mays ◽  
Water Vapor ◽  
Water Content ◽  
Transmission Rate ◽  
Test Results ◽  
Mixing Process ◽  
Water Vapor Transmission Rate ◽  
Water Vapour Transmission Rate ◽  
Water Vapor Transmission

The manufacture of the bioplastic was done through the mixing process using an aquades solvent with a ratio massa 10 gram and 7 gram cornstarch, 150 mL aquades, 2 Ml glycerol and 0,5 gram ZnO. This study aim to find out physical characteristies (water vapour transmission rate, water content, thickness,biodegradation) and mechanical charateristics (tensile strength, elongasi, modulus young) are made of cornstrach (Zea mays) using ZnO metal. From the test results tensile strength was 2.744-4.018 Mpa, percentage of elongation was 28.4632.383%, modulus young’s was 8.9031026535-14.08617709Mpa, thickness was 0.16-0.29mm, water vapor transmission rate was 0.4329-1.52525g/m2.24 hours, water content was 13.5-14.5%, and biodegradation was 3.7798-7.0346% and 455-809 days.

Active Starch/PVA Composite Films Containing Syzygium oleana for Ammonia Vapor Colorimetric Indicators

2020 ◽  
Vol 990 ◽  
pp. 318-324
Author(s):  
Arie Listyarini ◽  
Windri Handayani ◽  
Vivi Fauzia ◽  
Cuk Imawan
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Color Change ◽  
Transmission Rate ◽  
Composite Films ◽  
Ammonia Vapor ◽  
Water Vapor Transmission Rate ◽  
Food Spoilage ◽  
Water Vapor Transmission ◽  
Food Freshness

Ammonia is one of the compounds released during the food spoilage process, so a device that can detect ammonia can be used as an indicator of food spoilage. This article reports on the preparation and characteristics of Starch/PVA composite films with Syzygium oleana as indicator films to detect ammonia vapor. The indicator was made by first preparing the starch / PVA composite films by casting method and then the films were dipped in Syzygium oleana extract. These films were characterized by using a UV-Vis spectrophotometer, Fourier Transformed Infra-Red Spectrophotometer and tested for mechanical properties such as tensile strength and elongation, and the water vapor transmission rate (WVT). The results showed that the addition of PVA reduced the absorbance value in the UV and visible area, the value of the water vapor transmission rate and the tensile strength but the elongation value of the film on the other hand rose. The indicator films can detect ammonia which was marked by its color change from red to blue. For further application, it can be used as a smart packaging label that can detect food freshness.

scholarly journals Effect of Carrageenan Addition to the Edible Characteristics of Tilapia Skin Gelatin Film (Oreochromis niloticus)

2019 ◽  
Vol 2 (2) ◽  
pp. 134 ◽  
Author(s):  
Anjar Setyaji ◽  
Ima Wijayanti ◽  
Romadhon Romadhon
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Palmitic Acid ◽  
Oreochromis Niloticus ◽  
Transmission Rate ◽  
Edible Film ◽  
Cross Linking ◽  
Water Vapor Transmission Rate ◽  
Percent Elongation ◽  
Water Vapor Transmission

Gelatin of skin tilapia (Oreochromis niloticus) has the potential as an edible film but has weaknesses due to the hydrophilic so that the value of the water vapor transmission rate is high. The addition of carrageenan combined with palmitic acid is used to improve the characteristics of edible films modified bythe polymer network so that it can act as cross linking which is expected to reduce the rate of water vapor transmission rate edible film. indigo and get the best carrageenan concentration edible film seen from the value of the water vapor transmission rate. The ingredients used are tilapia skin gelatin, carrageenan and palmitic acid. The research method used was experimental laboratories with completely randomized design (CRD) experimental design. Parameters observed were thickness test, solubility, tensile strength, percent elongation and water vapor transmission rate. Data were analyzed using variance analysis (ANOVA). To find out the differences between treatments, the data was tested by HSD further tests. The results showed that the difference in carrageenan concentration significantly affected (P<0,05)  the thickness value, tensile strength, percent elongation, solubility and water vapor transmission rate. Addition of carrageenan 0.8% was the best result which has a tensile strength of 4.209 ± 0.241 MPa, elongation percent 16.332 ± 1.019%, solubility of 65.911 ± 2.930% and water vapor transmission rate of 7.792 ± 0.376 g / m2. Hour. Testing of tensile strength in 0,8% carrageenan film showed that the film matrix binds so that the film was not easily broken compared to the control. The low water vapor transmission rate in the 0.8% carrageenan addition edible film sample showed the formation of cross linking between gelatin and carrageenan protein molecules.

scholarly journals Development and Characterization of Biobased Alginate/Glycerol/Virgin Coconut Oil as Biodegradable Packaging

2020 ◽  
Vol 147 ◽  
pp. 03016
Author(s):  
Adinda Dwi Putri Marismandani ◽  
Amir Husni
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Transmission Rate ◽  
Coconut Oil ◽  
Edible Films ◽  
Edible Film ◽  
Packaging Materials ◽  
Water Vapor Transmission Rate ◽  
Virgin Coconut Oil ◽  
Water Vapor Transmission

Plastics are widely used as packaging materials but can cause environmental problems because they are not easily degraded. Therefore, it was necessary to find alternative packaging materials that were easily degraded, including edible film. The main raw materials for edible film were alginate and plasticizers including glycerol and virgin coconut oil (VCO). The aims of this study were to determine the characteristics of edible films composed of alginate, glycerol and VCO and to determine the best concentration of alginate in edible films. The study was carried out through the manufacture of edible films composed of alginates at various concentrations (2, 3, 4, 5 and 6%), 10% glycerol and 0.01% VCO. The characteristics observed included thickness, tensile strength, elongation, solubility, and water vapor transmission rate (WVTR). The results showed that increasing the concentration of alginate increased the thickness, tensile strength, and elongation of edible films but reduced the solubility and WVTR of edible films. The best alginate concentration was 4% with the following characteristics: thickness, 0.12±0.01 mm; tensile strength, 1.59±0.12 MPa; elongation, 48.73±1.97%; solubility, 92.07±0.57%; and WVTR, 49.18±0.59 g/m2.24 hours. The various alginate concentrations significantly affected the thickness, tensile strength, elongation, and water vapor transmission rate of the edible film produced.

scholarly journals CHARACTERIZATION OF EDIBLE FILM BASED ON DIFFERENT RATIOS OF κ-CARRAGEENAN/GELATINE WITH THE ADDITION OF CANOLA OIL

2020 ◽  
Vol 82 (2) ◽  
Author(s):  
Adiansyah Syarifuddin ◽  
Paddasejati Paddasejati ◽  
Andi Dirpan ◽  
Nandi Kuswandi Sukendar ◽  
Mulyati Muhammad Tahir
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Moisture Content ◽  
Ethyl Acetate ◽  
Canola Oil ◽  
Transmission Rate ◽  
Edible Films ◽  
Water Vapor Transmission Rate ◽  
Volatile Substances ◽  
Water Vapor Transmission

κ-carrageenan/gelatin mixtures and canola oil can form an emulsion film when they are well combined and can mediate the release of volatile substances. The objectives of this study were: 1) to investigate the effect of different ratios of κ-carrageenan/gelatin with and without the addition of canola oil on moisture content, solubility, thickness, water vapor transmission rate, tensile strength and percent elongation, 2) to study the release of ethyl acetate with different ratios of κ-carrageenan/gelatin with added canola oil. Edible films were prepared with varying ratios of κ-carrageenan/gelatin with and without the addition of canola oil. Ethyl acetate release from selected films was also observed. The results showed that different ratios of κ-carrageenan/gelatin with canola oil addition induced changes in moisture content, thickness, water vapor transmission rate, and tensile strength (p<0.05). A significant decrease in the water vapor transmission rate of films was induced by canola oil with a ratio of κ-carrageenan/gelatin of 1.35:1.65. In addition, κ-carrageenan/gelatin at a ratio of 1.35:1.65 with added canola oil triggered a larger release of ethyl acetate. These findings confirmed that different ratios of κ-carrageenan/gelatin with canola oil could be used to tailor emulsified films with enhanced barrier properties and to trigger the release of volatile substances.

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

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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