Pemanfaatan Pati Ubi Jalar Putih (Ipomea batatas L.) dan Pati Biji Alpukat (Persea americana Mill) sebagai Edible Film pada Produk Pangan

2020 ◽  
Vol 8 (2) ◽  
pp. 63-70
Author(s):  
Musdar Musdar
Keyword(s):  
Tensile Strength ◽  
Sweet Potato ◽  
Potato Starch ◽  
Persea Americana ◽  
Edible Film ◽  
Glycerol Concentration ◽  
Local Material ◽  
Ipomea Batatas ◽  
Sweet Potato Starch ◽  
Avocado Seed

Pati ubi jalar putih (Ipomea batatas L.) dan pati biji alpukat (Parsea americana Mill) merupakan bahan tanaman lokal yang berpotensi besar untuk dikembangkan sebagai bahan dasar pembuatan produk edible film. Senyawa pati merupakan hidrokoloid sebagai sumber daya lokal yang perlu dimanfaatkan. Penambahan gliserol yang berfungsi sebagai anti pembekuan bersifat higroskopis dan sesuai untuk berbagai lingkungan. Penelitian ini merupakan penelitian eksperimen menggunakan Rancangan Acak Lengkap Faktorial dengan dua faktor yang masing-masing terdiri dari tiga taraf. Analisis data menggunakan ANOVA dan uji lanjut dengan BNT pada taraf 0,05%. Tujuan penelitian adalah untuk mengetahui perbandingan pati ubi jalar putih terhadap pati biji alpukat dan konsentrasi gliserol untuk menghasilkan edible film. Hasil penelitian terdiri Tebal permukaan 0,02-0,07 mm, kuat tarik 0,15-1,37 MPa, dan hasil uji organoleptik aroma dan warna dengan kategori suka pada skala hedonik. Penambahan pati ubi jalar putih dan tepung alpukat dengan konsentrasi gliserol menyebabkan kekuatan tarik cenderung meningkat dan stabilitas pada edible.Kata kunci: pati, gliserol, edible film.ABSTRACTWhite sweet potato starch (Ipomea batatas L.) and avocado seed starch (Parsea americana Mill) are local material plant with great potential to be developed as basic for making edible film product. Starch compound is a hydrocolloid as local resource that needs to be utilized. The addition of glycerol, which funcions as an anti freeze, is hygroscopic and is suitable for environments variety. This research is an experiment desight Randomized Factorial with two factors, each factor consisting of three levels. Data analysis used ANOVA and further test with BNT at the 0,05 % level. The research objective was to determine the ratio of white sweet potato starch to avocado seed starch and glycerol concentration. Thickness 0.02-0.07 mm, tensile strength 0.15-1.37 MPa, and the results of the organoleptic test for aroma and color with the like catagory on hedonic scale. The addition of white sweet potato starch and avocado strarch with glyserol concentration caused the tensile strength to tend to increase and the stability of the edible film increased. Keywords: starch, glycerol, edible film

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)

scholarly journals STUDI KARAKTERISTIK FISIK DAN MEKANIK EDIBLE FILM PATI UBI JALAR UNGU DENGAN PENAMBAHAN KITOSAN

2019 ◽  
Vol 10 (2) ◽  
pp. 128
Author(s):  
Dhita Ekariski ◽  
Basito Basito ◽  
Bara Yudhistira
Keyword(s):  
Tensile Strength ◽  
Film Thickness ◽  
Sweet Potato ◽  
Potato Starch ◽  
Edible Film ◽  
Know How ◽  
Ipomea Batatas ◽  
Sweet Potato Starch ◽  
Physical Thickness ◽  
Research Show

<p>Edible film is one of alternative packaging which can consume and still protect product from losing nutrition, appearance, flavor, dehydrate and deteriorate at storage and isn’t damage environment. More research using local starch from sweet potato (Ipomea batatas L. poir) was studied. But, characteristic from sweet potato starch shows poor in quality. So, mixing starch with chitosan studied to make characteristic of edible film more useable for wide area. This research to know how is characteristic of edible film starchchitosan. One edible film use 0,8 mL glycerol or 20% (v/w) and chitosan’s soluble 1% acetate acid. One factor uses in this research is amount of chitosan with 3 level 0,5 gram; 1,0 gram; and 1,5 gram. Then, edible film analyzed physical (thickness, solubility and permeability) and mechanic (tensile strength and elongation). Result of research show more chitosan add significantly increased thickness and tensile strength of edible film and significantly decrease solubility and elongation of edible film. But, edible film show no significantly decrease of permeability. Adding more chitosan in edible film starch-glycerol increase edible film thickness to 0,13 –1,90 mm and decrease solubility to 66,87–58,20%. Tensile strength show increase to 1,27–6,90 MPa and elongation decrease to 79,71–46,98%. And for permeability of edible film decrease to 12,40–9,97 (g/ hour m2).</p>

scholarly journals Study of Physical Characteristic, Water Vapor Transmission Rate and Inhibition Zones of Edible Films from Aloe vera (Aloe barbadensis) Incorporated with Yellow Sweet Potato Starch and Glycerol

2019 ◽  
Vol 2 (2) ◽  
pp. 195
Author(s):  
Nur Rahmiatiningrum ◽  
Sukardi Sukardi ◽  
Warkoyo Warkoyo
Keyword(s):  
Tensile Strength ◽  
Sweet Potato ◽  
Transmission Rate ◽  
Potato Starch ◽  
Aloe Vera ◽  
Edible Film ◽  
Water Vapor Transmission Rate ◽  
Aloe Vera Gel ◽  
Inhibition Zones ◽  
Sweet Potato Starch

Glucomannan was the main polysaccharide of Aloe vera gel. It was dissolved in water, formed a gel, and transparent as a film. Aloe vera gel was reported antimicrobial and antioxidant activity such as saponin and anthraquinone that was potential for the increased value of an edible film. However, Aloe vera gel form weak film caused glucomannan to have high water absorption. In this research, Aloe vera gel was used as a basis for the polymer film. Yellow sweet potato starch added for the strength matrix component used amylose. This starch expected to give colors from carotenoids. Glycerol also added for the flexibility of an edible film. Randomized Complete Block Design Factorial (RCBD) was applied. The first factor was concentration of yellow sweet potato starch (1%, 2%, 3%) and the second one was glycerol (0,1%, 0,25%, and 0,5%). The parameters tested were color, thickness, transparency, tensile strength, elongation, solubility, water vapor transmission rate, and inhibition zones against E. coli, and S. aureus, fungi A. niger and C. Albicans. The results showed that the addition of yellow sweet potato starch and glycerol with different concentration had a significant effect on color, thickness, transparency, tensile strength, elongation, and solubility. However, an edible film on this research has not to show bacteria and fungi inhibition zone of edible film. P2G1 is the best treatment (yellow sweet potato starch 2% and glycerol 0,1%) produced an edible film with a thickness of 0.12mm, elongation 50.85%, tensile strength 0.55 MPa, solubility 41.03%, transparency 2.13%, vapor transmission rate 3,40 g/m2/24hours, L, a+, b+ score in sequence 41.87, 0.2, and 4.1.

scholarly journals Material, compressional and tableting properties of ipomea batatas (sweet potato) starch co-processed with silicon dioxide

2019 ◽  
Vol 57 (4) ◽  
pp. 21
Author(s):  
Lateef Bakre ◽  
Damola Osibajo ◽  
Gbenga Koiki ◽  
Oluyemisi Bamiro
Keyword(s):  
Silicon Dioxide ◽  
Sweet Potato ◽  
Potato Starch ◽  
Ipomea Batatas ◽  
Sweet Potato Starch

Characteristic of Membrane from Purple Sweet Potato (Ipomea batatas) as Antioxidant Face Mask

2018 ◽  
Vol 773 ◽  
pp. 354-359
Author(s):  
Lilis Kistriyani ◽  
Achmad Chafidz Mas Sahid ◽  
Tintin Mutiara ◽  
Dine Olisvia ◽  
Lutfa Rahmawati
Keyword(s):  
Tensile Strength ◽  
Sweet Potato ◽  
Face Mask ◽  
Biological Properties ◽  
Edible Film ◽  
Flavonoid Compound ◽  
Strength Analysis ◽  
Microbiological Analysis ◽  
Glycerol Concentration ◽  
Purple Sweet Potato

Facial mask is an important part in every beauty treatment because it will give a smooth and gentle effect on the face. This research was done to make edible film that will be applied for face mask. The main ingredient in making this edible film was purple sweet potato powder with the addition of glycerol as plasticizer. One of the ingredients in purple sweet potato was a flavonoid compound. The purpose of this study was to determine the effect of glycerol concentration to flavonoids release, physical properties and biological properties of edible film produced. Two grams of the flour of purple sweet potato and one gram of carragenaan was dissolved in 100 mL of aquadest and were heated at 70°C. They were mixed with 0.3 gram K2SO4 in 50 mL of aquadest. Then, the glycerol were added which the variation of volume 1, 2, and 3 mL. The mixture was dried in the oven at 70°C for 20 hours. The analysis that had been done were spectrophotometer uv-vis analysis to find out how many flavonoids can be released into facial skin, tensile strength analysis and elongation of break analysis, biodegradability analysis, and microbiological analysis. The results of spectrophotometer uv-vis analysis showed that the most flavonoid release concentration was 20.33 ppm in the 2 mL glycerol variation. The best tensile strength value was 8,502 N and the greatest elongation of break value was 14% in 1 mL glycerol variation. In the biodegradability test, the more volume of glycerol added, the faster of the edible film was degraded. The results of microbiological analysis showed that the purple sweet potato extract had the ability to inhibit the growth of Propionibacterium acnes which was seen in the presence of inhibit zone was 18.9 mm.

scholarly journals PENGARUH PENAMBAHAN ASAM ASKORBAT TERHADAP SIFAT FUNGSIONAL PATI UBI JALAR UNGU (Ipomea batatas L.)

2019 ◽  
pp. 90-97
Author(s):  
Amran Laga ◽  
Tuflika Primi Putri ◽  
Adiansyah Syarifuddin ◽  
Nuril Hidayah ◽  
Muhpidah Muhpidah
Keyword(s):  
Ascorbic Acid ◽  
Water Content ◽  
Sweet Potato ◽  
Potato Starch ◽  
Anthocyanin Content ◽  
High Carbohydrate ◽  
Ipomea Batatas ◽  
Long Time ◽  
Sweet Potato Starch ◽  
Purple Sweet Potato

Purple sweet potato starch is known for its anthocyanin content and has a high carbohydrate content, especially starch. Starch extraction in purple sweet potato can cause browning due to the presence of PPO enzymes which results in decreased anthocyanin content in the resulting starch. Ascorbic acid can be used as an anti-browning agent. The analysis results obtained are the drying of purple sweet potato starch can be done for 4 hours because at that time the water content has been constant for a long time of further drying. The anthocyanin content of purple sweet potato starch decreases with increasing concentration of the addition of ascorbic acid, but the addition of ascorbic acid causes an increase in antioxidants of purple sweet potato starch because ascorbic acid is one type of antioxidant

scholarly journals Preparation and Characterization of Edible Films Made from Modified Sweet Potato Starch through Heat Moisture Treatment

2018 ◽  
Vol 18 (4) ◽  
pp. 679 ◽  
Author(s):  
Novita Indrianti ◽  
Yudi Pranoto ◽  
Akmadi Abbas
Keyword(s):  
Tensile Strength ◽  
Moisture Content ◽  
Sweet Potato ◽  
Potato Starch ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Vapor Permeability ◽  
Heat Moisture Treatment ◽  
Moisture Treatment ◽  
Sweet Potato Starch

The edible films were prepared from native sweet potato starch (SPS) or modified sweet potato starch through heat-moisture treatment (HMT). The treatments which were carried out in this research were the different durations of HMT (1, 2, and 3 h) and the SPS concentrations (1, 1.25 and 1.5%). The edible films were characterized by moisture content, thickness, tensile strength, elongation, water vapor permeability (WVP), solubility, morphology, thermal, and x-ray diffraction. The result showed that the thickness, the tensile strength, and the elongation of the modified SPS edible films were higher while the WVP and the solubility were lower than those of the native SPS edible films. The longer durations of HMT had no effects on the characteristics of the edible films. The increase of SPS concentrations enhanced the moisture content, the thickness, the WVP and the elongation but decreased the solubility and the tensile strength of edible films. The films surfaces of modified SPS edible films appeared to be denser and compact than those of native SPS edible films. The crystallinity and the thermal properties of the modified SPS edible films showed the higher increase than those of the native SPS edible films.

scholarly journals Karakteristik Edible Film Hasil Kombinasi Pati Biji Alpukat (Persea Americana Mill.) dan Pati Jagung (Amilum maydis)

Rekayasa ◽  
2018 ◽  
Vol 11 (2) ◽  
pp. 132
Author(s):  
Miftahul Ulum ◽  
Muhammad Fuad Fauzul Mu’tamar ◽  
Asfan Asfan
Keyword(s):  
Tensile Strength ◽  
Performance Index ◽  
Corn Starch ◽  
Amylose Content ◽  
Food Additives ◽  
Edible Films ◽  
Persea Americana ◽  
Edible Film ◽  
Hygroscopic Properties ◽  
Avocado Seed

<p>Edible film merupakan lapisan tipis yang digunakan untuk melapisi makanan (coating), dan berfungsi sebagai pembawa bahan tambahan pangan. Penggunaan pati bijialpukat dalam pembuatan edible film memberi nilai tambah pada limbah biji alpukat. pati biji alpukat terdapat kandungan amilosa sebanyak 43,3 %, sedangkan pati jagung digunakan karena sifat higroskopisnya dan mengandung amilosa 27%.Tujuan dari penelitian ini mengetahui karakteristik edible film dari pati biji alpukat dan pati jagung dan menentukan hasil perlakuan terbaik dengan metode CPI (Composite Performance Index) terhadap produk edible film menggunakan bahan dasar pati biji alpukat dan  pati jagung. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 2 faktor perlakuan dan diulang sebanyak 3 kali, sehingga total ada 36 unit perlakuan, perlakuan penelitian ini mengkombinasikan pati biji alpukat (Y) sebanyak 4 perlakuan yaitu  10, 20, 30, dan 40% dari pati jagung (X) yang di kombinasikan 4, 6, dan 8 gram. Parameter penelitian meliputi uji ketebalan, uji kuat tarik dan uji elongasi. Hasil Penelitian menunjukan karakteristik fisik Edible film pada penggunaan pati jagung (4 gr, 6 gr dan 8 gr) dan pati biji alpukat (10%, 20%, 30%, dan 40%) menghasilkan ketebalan 0,114 – 0,125 mm, kuat tarik 772,860 – 1018,233 N/cm<sup>2</sup>, dan elongasi 9,032 – 11,476%. Hasil pemilihan perlakuan terbaik menggunakan CPI didapatkan bahwa perlakuan jagung 8 gr + pati biji alpukat 2,4 gr menjadi perlakuan terbaik dengan nilai ketebalan 74,19 mm, kuat tarik 223,25 N/cm<sup>2</sup> dan elongasi 513,75 %.</p><p>Kata kunci : Edible Film, Pati Jagung dan Pati Biji Alpukat.</p><p><strong><em>ABSTRACT</em></strong></p><p><em>Edible film is a thin layer used to coat food (coating), and serves as a carrier of food additives. The use of avocado seed starch in making edible films adds value to avocado seed waste. Avocado seed starch contained 43.3% amylose content, while corn starch was used because of its hygroscopic properties and contained 27% amylose. The purpose of this study is to determine the characteristics of edible films from avocado starch and corn starch and determine the best treatment results by CPI method (Composite Performance Index) of edible film products using basic ingredients of avocado seed starch and corn starch. This study used a completely randomized design (CRD) with 2 treatment factors and repeated 3 times, so that a total of 36 treatment units, the treatment of this study combined avocado seed starch (Y) of 4 treatments, namely 10, 20, 30, and 40% of corn starch (X) combined 4, 6, and 8 grams. The research parameters included thickness test, tensile strength test and elongation test. The results showed the physical characteristics of Edible film on the use of corn starch (4 g, 6 g and 8 g) and avocado seed starch (10%, 20%, 30%, and 40%) resulting in a thickness of 0.114 - 0.125 mm, tensile strength772,860 - 1018,233 N / cm2, and elongation 9,032 - 11,476%. The results of the selection of the best treatment using CPI showed that the corn treatment of 8 gr + avocado seed starch 2.4 grams became the best treatment with a thickness value of 74.19 mm, tensile strength 223.25 N / cm2 and elongation of 513.75%.</em></p><div><p><strong>Keywords:</strong> <em>Edible Film, Corn Starch and Avocado Seed Starch.</em></p></div>

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