scholarly journals THE CHARACTERISTICS OF YAM (Dioscorea Alata) STARCH EDIBLE FILM

2018 ◽  
Vol 5 (1) ◽  
Author(s):  
Ulyarti Ulyarti ◽  
E. Maryana ◽  
I. Rahmayani ◽  
Nazarudin Nazarudin ◽  
Susilawati Susilawati ◽  
...  
Keyword(s):  
Transmission Rate ◽  
Block Design ◽  
Barrier Properties ◽  
Edible Film ◽  
Water Vapor Transmission Rate ◽  
Solubility In Water ◽  
Starch Concentration ◽  
Randomized Block Design ◽  
Water Vapor Transmission ◽  
Water Yam

The purpose of this study was to determine the physical, mechanical and barrier properties of yam starch edible film. This research used Randomized Block Design (RAK).grouping the cultivar into 2, white and purple water yam. The starch concentration used were 1,33%, 2%, 2,67%, dan 3,33%.The results showed that the two cultivars produced similar properties of edible film.  The concentration of water yam starch affected transparency, thickness, water vapour transmision rate (WVTR) and compressive streght of edible film, but did not affect its solubility in water. The starch concentration of 2.67% was found to be the most appropriate concentration which produce edible film with thickness 0.12 to 0.13 mm, transparency 12.42 to 13.24%/mm, solubility 84.36 to 86.60%, water vapor transmission rate 1.16 x10-2 to 1.08 x10-2 g/sec/m2, and compressive strenght 48.10 to 49.35 N/m2Keywords:Edible Film, Water Yam, Cultivars, Starch concentration

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 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 Kajian Konsentrasi Pati Singkong Karet (Manihot glaziovii) dan Penambahan Fraksi Oleat dan Asam Oleat pada Karakteristik Fisik dan Barrier Edible Film

2019 ◽  
Vol 2 (1) ◽  
pp. 93
Author(s):  
Anik Wahyuningsih ◽  
Damat Damat ◽  
Warkoyo Warkoyo
Keyword(s):  
Tensile Strength ◽  
Oleic Acid ◽  
Water Vapor ◽  
Transmission Rate ◽  
Physical Characteristics ◽  
Edible Film ◽  
Strength Parameter ◽  
Water Vapor Transmission Rate ◽  
Starch Concentration ◽  
Water Vapor Transmission

The edible film can be an alternative packing of safe and biodegradable products. The utilization of Ceara rubber starch (Manihot glaviovii) as an edible film making material with the addition of oleic fraction and oleic acid is expected to improve the characteristic of starch-based edible film. The purpose of this study are: (i) to know the existence of interaction between the treatment of Ceara starch concentration and addition of oleic fraction and oleic acid on physical characteristics and barrier of edible film, (ii) to know the effect of treatment of Ceara starch concentration on physical characteristics and barrier of edible film, and (iii) to know the effect of oleic fraction and oleic acid addition on physical characteristics and barrier of edible film. This research uses Randomized Completely Block Design (RCBD) factorial composed of two factors. The first factor was the difference in the concentration of the ceara rubber starch consisting of 3 levels (3%, 4%, and 5%) and the second factor was the addition of lipids (0% lipid, 15% RBDPO, and 15% oleic acid (w/w polymer)) with 3 repetitions. Parameters measured were thickness, transparency, water vapor transmission rate (WVTR), elasticity, tensile strength, solubility, and microstructure of the edible film. The results showed that there was an interaction between the concentration of ceara rubber starch with the lipid addition of in WVTR, elasticity, and tensile strength parameter of edible film. The concentration of ceara rubber starch has a significant effect on the parameters of thickness, transparency, and solubility. The addition of lipids significantly affected the parameters of thickness, transparency, and WVTR. The best treatment was obtained P2A3 (4% ceara rubber starch + 15% oleic acid) with an average thickness of 0,133 mm, transparency 0,818 a/mm, 17,246 g/m2.day water vapor transmission rate, 48,781% elasticity, tensile strength 1,458 MPa, and 44.035% solubility.

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.

Preparation of PET/PT Composite Film and Study of its Moisture Barrier Properties

2012 ◽  
Vol 608-609 ◽  
pp. 1351-1353
Author(s):  
Wen Ming Ren ◽  
Pei Fang Cheng ◽  
Xue Feng Liu
Keyword(s):  
Water Vapor ◽  
Composite Film ◽  
Transmission Rate ◽  
Composite Films ◽  
Barrier Properties ◽  
Water Vapor Transmission Rate ◽  
Moisture Barrier ◽  
Vapor Permeation ◽  
Water Vapor Transmission ◽  
Influence Of Temperature On

In order to improve the practical performance of common Cellophane as packaging material, PET/PT composite film were prepared by means of Dry Lamination, and the influence of temperature on water vapor permeation of composite films was investigated at the range of 20-50°C at 50% relative humidity. The results showed that the moisture barrier properties of common Cellophane were improved obviously by means of coating on the PET films and the water vapor transmission rate of composite films was increased with temperature increasing in the range from 20°C to 50°C，the relationship between water vapor transmission rate of the composite films and the temperature followed an exponential grow curve [y=1.3441exp (0.0597x)], correlation coefficient R is 0.9957.

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 The role of gambeir filtrate and red palm oil in the formation of canna starch based-functional edible film

10.5219/1580 ◽  
2021 ◽  
Vol 15 ◽  
pp. 869-876
Author(s):  
Budi Santoso ◽  
Doni Andrian Saragih ◽  
Gatot Priyanto ◽  
Hermanto Hermanto
Keyword(s):  
Water Vapor ◽  
Palm Oil ◽  
Transmission Rate ◽  
Edible Films ◽  
Edible Film ◽  
Water Vapor Transmission Rate ◽  
Red Palm Oil ◽  
Water Vapor Transmission ◽  
Elongation Percentage

This study aims to analyze the role of gambier filtrate and red palm oil in the formation of functional edible film and to determine whether the gambier filtrate and red palm oil are synergistic or antagonistic in the formation of functional edible films. The study design used a factorial randomized block design with two treatment factors and each treatment consisted of three levels, namely: gambier filtrate concentration (A): 20, 30, and 40% (v/v) as well as red palm oil concentration (B): 1.2 and 3% (v/v). The observed parameters were thickness, elongation percentage, water vapor transmission rate, antioxidant activity, and antibacterial activity. Gambier filtrate and red palm oil were capable to improve the antioxidant and antibacterial properties of canna starch-based edible film. Gambier filtrate plays a role in increasing the elongation percentage, thickness, and water vapor transmission rate of edible film.

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 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.

scholarly journals Utilization of Cellulose from Pineapple Leaf Fibers as Nanofiller in Polyvinyl Alcohol-Based Film

2018 ◽  
Vol 16 (2) ◽  
pp. 181 ◽  
Author(s):  
Kendri Wahyuningsih ◽  
Evi Savitri Iriani ◽  
Farah Fahma
Keyword(s):  
Thermal Properties ◽  
Water Vapor ◽  
Polyvinyl Alcohol ◽  
Physical Properties ◽  
Composite Film ◽  
Transmission Rate ◽  
Barrier Properties ◽  
Light Transmittance ◽  
Water Vapor Transmission Rate ◽  
Water Vapor Transmission

 Cellulose from pineapple leaf fibers as one of the natural polymer which has biodegradable property in a nanometer’s scale, can be formed as a filler in composite of Poly(vinyl) Alcohol/PVA is expected to increase the physical, thermal, and barrier properties of composite films similar to conventional plastic. The aim of this study was to examine the effect of fibrillation of cellulose fibers from pineapple leaf fibers using a combined technique of chemical-mechanical treatments, to investigate the reinforcing effect of concentration of nanocellulose fibrils in the polyvinyl alcohol (PVA) matrix on physical properties, thermal properties, water vapor transmission rate, light transmittance and morphological with and without addition of glycerol. Nanocellulose was made from cellulose of pineapple leaf fiber using wet milling (Ultra Fine Grinder). The composite film production was carried out by using casting solution method by mixing PVA solution with nanocellulose (10-50%) and glycerol (0-1%). The characterization of film covered physical properties (thickness, moisture content and density), thermal properties, permeability (WVTR), light transmittance, morphology, and crystallinity. Nanocellulose from pineapple leaf fibers was produced by Ultra Fine Grinder shows that the size reduction process was accurate. Nanocellulose addition on PVA composite film was affected to increasing the physical, thermal, and barrier properties. Meanwhile, decreasing the percentage of composite film transmittance, thus the transparency decrease (opaque). Water vapor transmission rate (WVTR) the film was increased with increasing glycerol concentration, but the physical and thermal properties was decreased.

Sign in / Sign up

Export Citation Format

Share Document