Characterization of Surimi Based Edible Film from Mackerel Tuna Dark Muscle

This research aims to determine the best concentration of surimi made from mackerel tuna dark muscle to produce edible film with characteristics according to JIS (Japanese Industrial Standard) and to determine the characteristics of edible film product. This research was carried out in March to April 2021 at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University and Soil Chemistry Laboratory, Faculty of Agriculture, Padjadjaran University. The method used was experimental with Completely Randomized Design (CRD), and treatment with surimi concentration consisted of three treatments with three replications including 8%, 10% and 12%. Parameters observed were thickness, tensile strength, percent elongation and transparency. The resulting data were analyzed using ANOVA and continued with Duncan's test (α=5%). The results showed that an increase in the concentration of surimi made from dark muscle of mackerel tuna had a significant effect on thickness and percent elongation, but an increase in surimi concentration had no significant effect on tensile strength and transparency. Edible film with the addition of 8% concentration of surimi made from mackerel tuna dark muscle had the best characteristics based on the Japanese Industrial Standard (JIS) and statistical analysis, with a thickness of 0.096 mm, tensile strength 486.78 kgf/cm2 percent elongation 211.67%, transparency 5, 72 and 94.28% clarity.

Pemanfaatan Edible Film Dari Limbah Nasi Aking Sebagai Bahan Pelapis Dalam Pengawetan Buah

The use of synthetic coatings as Food Additives consumed in the long term can damage human health. These horrible effects have paved the way for the development of edible films and natural edible coatings. One of the edible film ingredients is scorched rice which can be used as a coating in fruit preservation. However, the use of this edible film on food ingredients has some problems, especially its mechanical properties which tend to be fragile (not flexible). This article examines the mechanical characteristics of scorched rice with variations in the concentration of glycerol and carrageenan. Based on these results, it was concluded that the higher the volume of glycerol used, the percent elongation increased. The greatest elongation was obtained in the ratio of 3 g of carrageenan with 8 ml of glycerol. However, the addition of glycerol volume causes the biodegradable plastic to tear more easily. The greatest tensile strength value was obtained with a ratio of 5 g of carrageenan and 4 ml of glycerol. The edible film can prevent the spoilage of apples tested for 10 days.

Thermo Compression of Thermoplastic Agar-Xanthan Gum-Carboxymethyl Cellulose Blend

There is a gap in the literature for the preparation of agar-xanthan gum-carboxymethyl cellulose-based films by thermo compression methods. The present work aims to fill this gap by blending the polysaccharides in a plastograph and preparation of films under high pressure and temperature for a short duration of time. The pivotal aim of this work is also to know the effect of different mixing conditions on the physical, chemical, mechanical and thermal properties of the films. The films are assessed based on results from microscopic, infrared spectroscopic, permeability (WVTR), transmittance, mechanical, rheological and thermogravimetric analysis. The results revealed that the mixing volume and mixing duration had negative effects on the films’ transparency. WVTR was independent of the mixing conditions and ranged between 1078 and 1082 g/m2.d. The mixing RPM and mixing duration had a positive effect on the film tensile strength. The films from the blends mixed at higher RPM for a longer time gave elongation percentage up to 78%. Blending also altered the crystallinity and thermal behavior of the polysaccharides. The blend prepared at 80 RPM for 7 min and pressed at 140 °C showed better percent elongation and light barrier properties.

Mathematical Models for Forecasting of 10Mn2VNb Steel Heavy Plates Mechanical Properties

The problem urgency for determining the optimal rolling and heat treatment schedules for providing the required indices of heavy plates physical and mechanical properties is shown. The use of statistical mathematical models for solving this problem is substantiated and the methodology for their design is described. Statistical mathematical models were designed using the mathematical statistics methods and Data Mining tools to determine the yield strength, ultimate tensile strength and percent elongation for 10Mn2VNb steel plates rolled under 3600 heavy plate mill conditions. Software for the numerical implementation of these statistical mathematical models has been developed. Applied software has been developed for the numerical implementation of the statistical mathematical models for predicting the heavy plate’s mechanical properties, and high calculation accuracy has been confirmed with the ones help: 95.82% for the yield strength, 96.78% for the ultimate tensile strength, and 91.48% for the percent elongation. The regularities of the influence for finish rolling factual temperature in the finishing stand of 3600 heavy plate mill and the plate thickness on 10Mn2VNb pipe steel physical and mechanical properties were identified by processing the database and using the designed software.

The Effect of Lauric Acid Addition on Characteristics of Biocomposite Edible Film

The biocomposites were prepared from chitosan, carragenan and modified tapioca with lauric acid addition. The biocomposite were used as edible film material thus improving the mechanical characteristics. The purpose of this study was to determine the amount of lauric acid addition that produced biocomposites with the best characteristics. This study used experimental method. The different concentration of lauric acid used as the treatment was 0%, 10%, 20%, 30%, 40% from total solid of hydrocolloids materials (w/w). Data were analyzed statistically using the F test (ANOVA test) with confidence level of 95%. The results showed more than 10% addition of lauric acid decreased the value of moisture content, tensile strenght, percent elongation and water vapor transmission but increase thickness, opacity and transparency value. The addition of 10% lauric acid produced biocomposite with the best characteristics according to JIS (Japanese Industrial Standard) which had the moisture content of 42.65%, thickness of 0.047 mm, tensile strength of 13.8 MPa, percent elongation of 29.2%, water vapor transmission rate of 8.5 g/m2/day, opacity 8.9% and transparency 7.5. This research used renewable and biodegradable materials that can be applied to produce edible packaging with the best characteristics and eco-friendly.

Formulation and Evaluation of Transdermal Patches of Benidipine Hydrochloride

The present research was designed to evaluate matrix type Benidipine Hydrochloride transdermal patches. So, the present work is an attempt to study effect of variation in Methocel E15LV concentration and study effect of hydrophilic and hydrophobic Methocel E15LV and Eudragit RL100 combination on release profile of Benidipine Hydrochloride. All prepared formulations were evaluated for physical and mechanical properties like thickness, moisture uptake, percent flatness, tensile strength, and percent elongation. An attempt was made to get a patch with suitable drug release property as well as physical and mechanical properties. A formulation containing Methocel E15LV 2% has shown good physical, mechanical and in-vitro drug release properties. It also showed good diffusion of Benidipine Hydrochloride across goat skin.

Karakteristik Edible Film Berbahan Dasar Ekstrak Karagenan dari Alga Merah (Eucheuma Spinosum)

Nowadays, edible film is a food coating film that has been developed as a food wrapper. The main components for edible film include carrageenan, starch and pectin. This study aims to isolate carrageenan from red algae and find the best edible film formula from red algal carrageenan. Carrageenan was isolated using NaOH solution of various concentrations of 0.5; 1,0; 1.5 and 2.0 N. Carrageenan which has the best characteristics is then made into an edible film with the addition of glycerol as a plasticizer. Edible film formula is made with four variations of carrageenan concentration, i.e. 1; 1,5; 2 and 2.5%. The results of carrageenan isolation produced the best yield using 2N NaOH, which was 8.4%. The best edible film is edible film made from carrageenan 2.5% because it has the best percent elongation of 77%. Abstrak. Edible film merupakan film penyalut makanan yang banyak dikembangkan akhir-akhir ini sebagai pembungkus makanan. Komponen utama penyusun edible film diantaranya adalah karageenan, pati dan pektin. Penelitian ini bertujuan untuk mengisolasi karagenan dari alga merah dan mencari formula edible film dari karagenan alga merah yang paling baik. Karagenan diisolasi dengan menggunakan larutan NaOH berbagai konsentrasi yaitu 0,5; 1,0; 1,5 dan 2,0 N. Karagenan yang memiliki karakteristik paling baik kemudian dibuat menjadi edible film dengan tambahan gliserol sebagai plastisizer. Formula edible film dibuat dengan empat variasi konsentrasi karagenan, yaitu 1; 1,5; 2 dan 2,5%. Hasil isolasi karagenan menghasilkan yield yang paling baik menggunakan NaOH 2N, yaitu sebesar 8,4%. Edible film yang paling baik adalah edible film yang dibuat dari karagenan 2,5% karena memiliki persen pemanjangan yang paling baik yaitu 77%.

Halloysite Nanotubes (HNTs)-filled Ethylene-propylene-diene Monomer/styrene-butadiene Rubber (EPDM/SBR) Composites: Mechanical, Swelling, and Morphological Properties

Halloysite nanotubes (HNTs) were incorporated into an EPDM/SBR rubber/styrene-butadiene rubber (SBR) composite by melt blending of HNTs into the EPDM/SBR blend. The mechanical properties, abrasion and swelling resistance of HNTs ranging from 2 parts per hundred rubber (phr) to 10 parts per hundred rubber (phr) were investigated in EPDM/SBR base rubber. Tensile strength, 100% modulus (modulus at 100 percent elongation), elongation at break and tear strength were evaluated at ambient temperature using electric universal tensile testing equipment in accordance with ASTM D-412. Hardness, abrasion and swelling resistance were determined using Shore-A Durometer, DIN abrader and immersion techniques, respectively. The results show that increasing HNT content increased tensile strength, tear strength, hardness (stiffness), and crosslink density. The surface morphology of tensile-fractured material was studied using field-emission scanning electron microscopy (FE-SEM). According to FE-SEM results, the most roughness of the surface was seen at HNTs filled rubber nano-composites.

Formulation Development and Evaluation of Fast Dissolving Films of Oloptadine HCl

Our studies on the performance of formulation development and evaluation of fast dissolving films of Oloptadine HCL its anti-allergic drug. Prepare mouth dissolving film of Oloptadine HCl by solvent casting method. To characterize the prepared mouth dissolving film of Oloptadine HCL in terms of— Thickness, percent elongation, tack test, swelling index, in-vitro disintegration time and dissolution test. Oloptadine OLO), 11-[{z}-3-(Dimethlamino) propylidene]-6-11-dihydrobenz [b, e] oxepin-2-acetic acid hydrochloride, is widely used as an antihistaminic. Oloptadine HCL is a relatively selective histamine H1-receptor antagonist that inhibits the release of histamine from mast cells. Oloptadine does not affect alpha-adrenergic dopamine, muscarinic type 1 and 2 or serotonin receptor. They are hydrophobic in nature and non-polar, sparingly soluble in water and freely soluble methanol, ethanol. Olopatadine HCl is a mouth dissolving film. We is trying to sort out the problem of allergic. They are rapidly onset of action, when placed upon the tongue that it is disperse rapidly swallowing within 3-5 seconds without need of water or chewing.

The Utilization of Durian Seeds (Durio Zibethinus Murr) as a Base for Making Edible Film

Starch is one of the basic ingredients for making edible films (edible coatings), but it tears easily, so it needs the addition of plasticizers. This study aims to make edible film from durian seed starch (Durio zibethinus Murr) with the addition of plasticizers, glycerol and sorbitol and determine its characterization. The results showed that the best edible film was produced by adding 2.5% (w / v) of glycerol and 2% (w / v) of sorbitol. The physical characteristics of the edible film are respectively: thickness 0.1700 mm and 0.1633 mm, tensile strength 0.008 Kgf / mm2 and 0.010 Kgf / mm2, percent elongation 42.76% and 37.13%, elasticity 0.0202 and 0.0272. The chemical characteristics of edible film include: water absorption test of 58.22% and 60.43%, solubility of 40.89% and 26.42%, water vapor transmission rates of 0.2275 g / jamm2 and 0.3127 g / jamm2, and pH 6.90 and 7.85. The results of functional group analysis (FTIR) show that the process of making edible films in this study is a physical mixing process. The shelf life of edible films at room temperature is 5 days and at cold temperature for 7 days. The biodegradability test showed that the edible film in this study could be completely degraded within 7 days. This shows that the durian seed starch edible film is an environmentally friendly packaging.