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

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.

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

E3S Web of Conferences ◽

10.1051/e3sconf/202014703016 ◽

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.

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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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Pengaruh Konsentrasi Gliserol Dan Sorbitol Terhadap Karakteristik Daya Serap Air Edible Film Dari Pektin Kulit Pisang

FLUIDA ◽

10.35313/fluida.v13i2.2244 ◽

2020 ◽

Vol 13 (2) ◽

pp. 54-58

Author(s):

Nisya Qonita Zahra ◽

Royfa Fenandita Finadzir ◽

Fitria Yulistiani

Keyword(s):

Water Vapor ◽

Transmission Rate ◽

Edible Films ◽

Edible Film ◽

Banana Peel ◽

Film Production ◽

Water Vapor Transmission Rate ◽

Literature Study ◽

Japanese Industrial Standard ◽

Water Vapor Transmission

ABSTRAK Penggunaan edible film menghasilkan limbah dan polusi yang lebih sedikit, namun karakteristiknya masih belum mendekati sifat kemasan sintetis. Salah satu karakteristik yang perlu diperbaiki adalah daya serap air/WVTR (Water Vapor Transmission Rate). Pada penelitian ini dilakukan studi literatur mengenai pengaruh jenis dan konsentrasi pemlastis (gliserol dan sorbitol) terhadap karakteristik WVTR edible film dari pektin kulit pisang. Literatur yang akan dikaji dalam penelitian ini dibatasi pada hasil penelitian terkait pembuatan edible film berbasis pektin kulit pisang serta menggunakan pemlastis gliserol dan sorbitol. Pada produk edible film yang dibuat menggunakan pemlastis dengan konsentrasi 10%, pemlastis sorbitol menghasilkan WVTR yang lebih rendah (3,66 g.H2O/jam.m2) dibandingkan dengan pemlastis gliserol (3,93 g.H2O/jam.m2). Dari kedua jenis pemlastis tersebut, konsentrasi yang memberikan nilai WVTR terendah (3,66 – 4,66 g.H2O/jam.m2) ada pada rentang 5-15%. Dari seluruh hasil penelitian yang dikaji, karakteristik WVTR produk edible film sudah memenuhi Japanese Industrial Standard (JIS Z 1707, 1975). Kata kunci: Edible film, pemlastis, daya serap air, pektin kulit pisang ABSTRACT The use of edible films results in less waste and pollution, but their properties are still not close to those of synthetic packaging. One of its properties that need to be improved is its water vapor transmission rate (WVTR). In this study, a literature study was carried out regarding the effect of plasticizers (glycerol and sorbitol) on WVTR of edible film from banana peel pectin. The literature being studied in this study is limited to the research related to edible film production based on banana peel pectin and using glycerol and sorbitol plasticizers. In the edible film which is made using a plasticizer with concentration 10%, sorbitol plasticizer produces the edible film with lower WVTR (3.66 g.H2O/hr.m2) compared to glycerol plasticizers (3.93 g.H2O/hr.m2). Of the two types of plasticizers, the concentrations that give the lowest WVTR values (3.66 – 4.66 g.H2O/hr.m2) are in the range of 5-15%. From all the research results reviewed, the WVTR characteristics of edible film products have met the Japanese Industrial Standard (JIS Z 1707, 1975). Keywords: Edible film, plasticizer, water vapor transmission rate, banana peel pectin

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

Food Technology and Halal Science Journal ◽

10.22219/fths.v4i1.15655 ◽

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.

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Karakteristik Edible Film Komposit Pati Sagu Molat-Pektin [Characteristics of Edible Film from Composite of Molat Sago Starch-Pectin]

Buletin Palma ◽

10.21082/bp.v20n2.2019.111-118 ◽

2019 ◽

Vol 20 (2) ◽

pp. 111

Author(s):

Febby J Polnaya ◽

Natalia D. J. Alfons ◽

Agustina Souripet

Keyword(s):

Tensile Strength ◽

Water Vapor ◽

Transmission Rate ◽

Physical And Mechanical Properties ◽

Edible Films ◽

Edible Film ◽

Sago Starch ◽

Water Vapor Transmission Rate ◽

Food Engineering ◽

Water Vapor Transmission

The utilization of starch-base ingredients, such as sago starch for the manufacture of edible films, is still growing. The nature of the film produced from starch material is still not optimal, hence research is needed to improve its utilization. Starch composites with other ingredients, such as pectin, are expected to grow their properties. The study aimed to characterize the properties of edible film produced from molat sago starch-pectin composites, including thickness, tensile strength, elongation, solubility, transparency, and water vapor transmission rate. The study was conducted from July to August 2017 at Food Chemistry and Biochemistry Laboratory, Pattimura University, Ambon, and Food Engineering Laboratory, Gadjah Mada University, Yogyakarta. The design used was a non-factorial completely randomized design of the treatment of composite sago-pectin starch, with five levels of treatment (3: 0; 2.75:0.25; 2.5:0.5; 2.25:0.75 and 2:1 (g/g)). Based on the results of the analysis of diversity, the treatment of composite sago-pectin starch affects the changes in the mechanical, physical, and barrier characteristics of the edible film. Increasing the concentration of pectin (0-1%) in the film solution decreases the elongation of the film, but increases the properties of thickness, tensile strength, solubility, transparency, and the rate of water vapor transmission. The treatment of sago-pectin starch composites 2:1 can improve the physical and mechanical properties of edible films, although it has a high value of solubility and water vapor transmission rate.ABSTRAKPemanfaatan bahan dasar pati-patian, seperti pati sagu untuk pembuatan edible film masih terus berkembang. Sifat film yang dihasilkan dari bahan pati-patian masih belum optimal. Diperlukan penelitian untuk dapat meningkatkan pemanfaatannya. Komposit pati dengan bahan lainnya, seperti pektin diharapkan dapat meningkatkan sifat-sifatnya. Tujuan penelitian adalah mengkarakteristik sifat-sifat edible film yang dihasilkan dari komposit pati sagu molat-pektin, meliputi ketebalan, kuat tarik, elongasi, daya larut, transparansi dan laju transmisi uap air. Penelitian dilaksanakan pada bulan Juli sampai dengan Agustus 2017 di Laboratorium Kimia dan Biokimia Pangan, Universitas Pattimura, Ambon, dan Laboratorium Rekayasa Pangan, Universitas Gadjah Mada, Yogyakarta. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan adalah komposit pati sagu molat-pektin, dengan lima taraf perlakuan (3:0; 2,75:0,25; 2,5:0,5; 2,25:0,75 dan 2:1 (g/g)). Berdasarkan hasil analisis keragaman, perlakuan komposit pati sagu molat-pektin berpengaruh terhadap perubahan sifat-sifat mekanik, fisik dan barrier edible film. Meningkatnya konsentrasi pektin (0-1%) pada larutan film menurunkan elongasi film, tetapi meningkatkan sifat-sifat ketebalan, kuat tarik, daya larut, transparansi, dan laju transmisi uap airnya. Perlakuan komposit pati sagu molat-pektin 2:1 dapat memperbaiki sifat fisik dan mekanik edible film walaupun daya larut dan nilai laju transmisi uap airnya tinggi.

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Perbaikan Sifat Laju Transmisi Uap Air dan Antibakteri Edible Film dengan Menggunakan Minyak Sawit dan Jeruk Kunci

Jurnal Agritech ◽

10.22146/agritech.31539 ◽

2018 ◽

Vol 37 (3) ◽

pp. 263 ◽

Cited By ~ 1

Author(s):

Budi Santoso ◽

Zuhara Hilda ◽

Gatot Priyanto ◽

Rindit Pambayun

Keyword(s):

Staphylococcus Aureus ◽

Water Vapor ◽

Palm Oil ◽

Ph Value ◽

Transmission Rate ◽

Antibacterial Properties ◽

Inhibition Zone ◽

Edible Film ◽

Water Vapor Transmission Rate ◽

Water Vapor Transmission

The objective of the research was to improve water vapor transmission rate and antibacterial properties of edible film by using red palm oil and Citrus mitis. The research design was factorial completely randomized design with three replications. There were three studies: the addition of Uncaria gambir Roxb extract, palm oil concentration, and pH value at the concentration 0, 1.5, and 3 (% w/v); 0, 1.5, and 3 (% v/v); and 3, 4, 5, and 6 respectively. The results showed that interaction of Uncaria gambir Roxb extract, palm oil and pH had significant effected on solubility of edible film. Interaction of Uncaria gambir Roxb and palm oil had significant effected on thickness, percentage of elongation and solubility of edible film. Interaction of Uncaria gambir Roxb and pH had significant effected on solubility of edible film. Characteristic of edible film was produced thickness 0.15 to 0.28 mm, percentage of elongation 23.33 to 87.78%, solubility 33.9 to 49.16%, water vapor transmission rate 3.43 to 8.52 g.m-2.d-1, and inhibition zone for Staphylococcus aureus 0.2 to 8.2 mm.ABSTRAKTujuan penelitian adalah untuk memperbaiki laju transmisi uap air dan sifat antibakteri edible film dengan menggunakan minyak sawit dan jeruk kunci. Rancangan penelitian yang digunakan adalah rancangan acak lengkap faktorial dengan tiga kali ulangan. Perlakuan terdiri atas konsentrasi ekstrak gambir; 0, 1,5, dan 3 (% b/v), konsentrasi minyak sawit; 0, 1,5, dan 3 (% v/v), dan pH (3, 4, 5, dan 6). Hasil penelitian menunjukkan bahwa interaksi ekstrak gambir, minyak sawit, dan derajat keasaman (pH) berpengaruh nyata terhadap kelarutan edible film. Interaksi ekstrak gambir dengan minyak sawit berpengaruh nyata terhadap ketebalan, persen pemanjangan, dan kelarutan edible film. Interaksi minyak sawit dengan derajat keasaman (pH) berpengaruh nyata terhadap kelarutan edible film. Interaksi ekstrak gambir dengan derajat keasaman (pH) berpengaruh nyata terhadap kelarutan edible film. Karakteristik edible film yang dihasilkan adalah ketebalan 0,15–0,28 mm, persen pemanjangan 23,33–87,78%, kelarutan 33,9–49,16%, laju transmisi uap air 3,43–8,52 g.m-2.hari-1, dan diameter daya hambat terhadap Staphylococcus aureus 0,2–8,2 mm.Kata kunci: Antibakteri; edible film; gambir; minyak sawit; pH

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Physical Characteristics of Edible Film made from Carrageenan and Beeswax Composites through Nanoemulsion Process

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v20i3.19767 ◽

2018 ◽

Vol 20 (3) ◽

pp. 468 ◽

Cited By ~ 1

Author(s):

Christmas Togas ◽

Siegfried Berhimpon ◽

Roike Iwan Montolalu ◽

Henny Adeleida Dien ◽

Feny Mentang

Keyword(s):

Water Vapor ◽

Concentration Ratio ◽

Transmission Rate ◽

Edible Films ◽

Physical Characteristics ◽

Edible Film ◽

Water Vapor Transmission Rate ◽

Average Value ◽

Homogenization Rate ◽

Water Vapor Transmission

A research on producing edible film from composite of carrageenan and beeswax using nanoemulsion process has been conducted, with the objective is to analyze the effect of composite concentrations and homogenization rate on physical characteristics of edible films. The edible films were made using carrageenan concentrations 3.5 and 4.5%, beeswax concentrations 0.2, 0.4, 0.6 and 0.8% and homogenization rates of 2,000 and 3,000 rpm. Physical properties of the edible film were analyzed, i.e: thickness, tensile strength, elongation, water vapor transmission rate and percent of solubility. The result, shows that the composite concentration ratio of carrageenan and beeswax and homogenization rate influence the physical characteristics of edible film. Increased concentrations of composite and homogenization rates have highly significant effect (p<0.01) on decreased of water vapor transmission rate and increased of elongation and percent of solubility, however have no significant effect (p>0.05) on increased of thickness and tensile strength. The best treatment was obtained from composite concentration ratio of carrageenan 4,5% and beeswax 0.8% with homogenization rate 3000 rpm, with the average value of thickness 0.1534 mm, tensile strength 22.44 N/mm2, elongation 22.5%, water vapor transmission rate 25.3411 g/m2/hr and percent of solubility 88%.

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

Jurnal Ilmu Pangan dan Hasil Pertanian ◽

10.26877/jiphp.v2i2.3133 ◽

2019 ◽

Vol 2 (2) ◽

pp. 134 ◽

Cited By ~ 1

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.

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

Jurnal Teknologi ◽

10.11113/jt.v82.13972 ◽

2020 ◽

Vol 82 (2) ◽

Cited By ~ 1

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.

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