Karakteristik Edible Film Pati Sagu Alami dan Pati Sagu Fosfat dengan Penambahan Gliserol (Characteristics of Edible Film from Native and Phosphate Sago Starches with the Addition of Glycerol)

Febby Jeanry Polnaya; La Ega; Devidson Wattimena

doi:10.22146/agritech.16661

Karakteristik Edible Film Pati Sagu Alami dan Pati Sagu Fosfat dengan Penambahan Gliserol (Characteristics of Edible Film from Native and Phosphate Sago Starches with the Addition of Glycerol)

Jurnal Agritech ◽

10.22146/agritech.16661 ◽

2016 ◽

Vol 36 (03) ◽

pp. 247 ◽

Cited By ~ 2

Author(s):

Febby Jeanry Polnaya ◽

La Ega ◽

Devidson Wattimena

Keyword(s):

Tensile Strength ◽

Water Vapour ◽

Transmission Rate ◽

Barrier Properties ◽

Edible Films ◽

Edible Film ◽

Glycerol Concentration ◽

Sago Starch ◽

Water Vapour Transmission Rate ◽

Randomized Experimental Design

The purpose of this study was to evaluate the effect of the addition of several glycerol concentrations in the making of edible film from native and phosphate sago starch on physical, mechanical and barrier properties of the film. A completely randomized experimental design was applied in this study consisting of two factors of treatments, i.e.: native and phosphate sago starch, and the second factor was glycerol concentration with three levels of treatments, i.e.: 0.5, 1.0, and 1.5 % (w/w). The films were characterized for tensile strength, elongation, solubility, transparency, and water vapor transmission rate. Edible films have produced characteristics for tensile strength from 3.05 to 31.49 MPa, elongation from 3.03 to 20.94 %, solubility from 33.44 to 42.43 %, transparency from 0.59 to 4.14 %, and water vapour transmission rate from 7.76 to 15.80 g/m2.h. Glycerol was found to affect the increase of elongation, solubility, and water vapour transmission rate, as well as the decrease of its tensile strength and transparancy. The films made from sago starch phosphate showed to increase the solubility and to have significant effect compared with native sago starch, but not affecting the other properties. ABSTRAKTujuan penelitian ini adalah untuk mempelajari pengaruh penambahan beberapa konsentrasi gliserol pada pembuatan edible film dari pati sagu alami dan pati sagu fosfat terhadap sifat fisik, mekanik dan barrier film. Rancangan yang digunakan adalah rancangan acak lengkap yang terdiri dari dua faktor yaitu perlakuan jenis pati sagu dengan dua taraf perlakuan yaitu: pati sagu alami dan pati sagu fosfat dan tiga taraf konsentrasi gliserol yaitu: 0,5, 1,0 dan 1,5 % (b/b). Peubah yang diamati adalah tensile strength¸ elongasi, daya larut, transparansi, dan laju transmisi uap air. Karakteristik edible film yang dihasilkan meliputi tensile strength adalah 3,05 - 31,49 MPa, elongasi 3,03 - 20,94 %, daya larut 33,44 - 42,43 %, transparansi 0,59 - 4,14 %, dan laju transmisi uap air 7,76 - 15,80 g/m2.jam. Penambahan gliserol menyebabkan elongasi, daya larut, dan laju transmisi uap air meningkat, tetapi tensile strength dan transparansinya menurun. Perlakuan pati sagu fosfat hanya menyebabkan daya larut film meningkat, tetapi tidak untuk sifat-sifat film lainnya.Kata kunci: Edible film; gliserol; pati sagu alami; pati sagu fosfat

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Extraction and characterization of pectin on green cincau (Premna oblongifolia) in edible film production

Biofarmasi Journal of Natural Product Biochemistry ◽

10.13057/biofar/f080101 ◽

2010 ◽

Vol 8 (1) ◽

pp. 1-10

Author(s):

ARINDA KARINA RACHMAWATI ◽

R. BASKORO KATRI ANANDITO ◽

GODRAS JATI MANUHARA

Keyword(s):

Weight Loss ◽

Tensile Strength ◽

Water Vapour ◽

Transmission Rate ◽

Edible Film ◽

Film Production ◽

Water Vapour Transmission Rate ◽

Coating Method ◽

Film Making

Rachmawati AK, Anandito RBK, Manuhara GJ. 2010. Extraction and characterization of pectin on green cincau (Premna oblongifolia) in edible film production. Biofarmasi 8: 1-10. The use of green cincau pectin was presumed to influence the result of edible film characteristics, i.e. thickness, solvability, elongation, tensile strength, and water vapour transmission (WVTR). The aims in this research were: (i) to find out the chemical characteristics of green cincau pectin on the physical (thickness and solvability) and mechanical properties (elongation and tensile strength), (ii) to determine the edible film inhibition of green cincau pectin against the water vapour transmission rate, and (iii) to find out the edible film capability in inhibiting the weight loss on green grape by wrapping and coating method. The five major steps in this research were material preparation (making green cincau powder and pectin extraction), the characterization of extraction result pectin, making edible film, edible film characterization, and edible film application. This research used a completely randomized design with twice replications in edible film making for each treatment concentration and twice replication for edible film characteristic testing in each edible film making replication. Variance analysis was used to analyze data, if there was a significant difference, it will be continued with a Duncan Multiple Range Test at a significance level of 0.05. The yield of green cincau powder and pectin were 27.5% and 15.2%, respectively. The extraction result pectin consisted of 5.09% water, 11.06% protein, 0.35% fat, 28.5% ash, 55.00% carbohydrate (by different), and 12.15% crude fiber. The increasing of pectin concentration tends to increase the thickness and tensile strength, but reduced the water vapour transmission rate. The lowest water vapour transmission rate occurred at the edible film with 30% pectin concentration. Its water vapour transmission rate was 0.317 g.mm/m2.hour. The green grape weight loss with a wrapping method was 0.0212 g/hour, and the green grape weight loss with a coating method was 0.0634 g/hour.

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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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Characterization of composite edible film from glucomanan of iles-iles (Amorphopallus muelleri) tuber and cornstarch

Biofarmasi Journal of Natural Product Biochemistry ◽

10.13057/biofar/f070102 ◽

2009 ◽

Vol 7 (1) ◽

pp. 10-21 ◽

Cited By ~ 1

Author(s):

SISWANTI SISWANTI ◽

R. BASKORO KATRI ANANDITO ◽

GODRAS JATI MANUHARA

Keyword(s):

Weight Loss ◽

Tensile Strength ◽

Water Vapour ◽

Transmission Rate ◽

Edible Film ◽

Crude Fibre ◽

Water Vapour Transmission Rate ◽

Coating Method ◽

Film Preparation

Siswanti, Anandito RBK, Manuhara GJ. 2009. Characterization of composite edible film from glucomanan of iles-iles (Amorphopallus muelleri) tuber and cornstarch. Biofarmasi 7: 10-21. The use of glucomanan and cornstarch flour combination is presumed to produce a strong but elastic edible film as well as to have a lower permeability to H2O. The objectives of this research were: (i) to find out the characteristic of glucomanan resulted from extraction, (ii) to find out the effect of glucomanan resulted from extraction on the physical (thickness and solvability) and mechanical (elongation and tensile strength) properties, as well as edible film inhibition of glucomanan-maizena combination against the water vapour transmission rate, (iii) to find out the edible film capability in inhibiting the apple weight loss through wrapping method, and (iv) to find out the edible film capability in inhibiting the apple weight loss and browning through coating method. This research consisted of six major steps, i.e. material storage, glucomanan extraction, glucomanan characterization, edible film preparation, edible film characterization, and edible film application. In this research, a completely random design was used with two replications in preparing edible film for each treatment of glucomanan concentration and two replications for the edible film characterization testing for each film preparation replication. The data obtained was analyzed for variance, if there was a difference, it was followed with Duncan Multiple Range Test at a significance level of 0.05. The rendemen of iles-iles flour and glucomanan were 15% and 9.88%, respectively. The glucomanan resulted from isolation consisted of 9.78% water, 1.54% N, 0.41% fat, 3.40% ash, 0.55% crude fibre and 84.87% carbohydrate. The increased glucoman concentration tended to increase the thickness, solvability, tensile strength, and elongation of edible film, but it decreased the water vapour transmission rate. The lowest water vapour transmission rate was occured at the edible film with glucoman addition of 15%. The apple pieces weight loss with wrapping method was about 0.0885 g/hour. In coating method, the best result was obtained from composite film of glucomanancornstarch 15%, because of having the lowest weight loss of 0.0597 g/hour and indifferent color brightness of apple until the third-day observation.

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Functional Characteristics Improvement of Edible Film through the Addition of Gambier and Bay Leaf Extract

Current Nutrition & Food Science ◽

10.2174/1573401317666210618143215 ◽

2021 ◽

Vol 17 ◽

Author(s):

Budi Santoso ◽

Reni Dwiyanti ◽

Agus Wijaya ◽

Gatot Priyanto ◽

Hermanto ◽

...

Keyword(s):

Antibacterial Activity ◽

Water Vapour ◽

Leaf Extract ◽

Transmission Rate ◽

Edible Film ◽

Functional Characteristics ◽

Water Vapour Transmission Rate ◽

Randomized Design ◽

Japan Industrial Standard ◽

Elongation Percentage

Background: Composing functional edible film focused on local materials has been explored in this study. However, producing an edible film with strong capability as an antioxidant and antimicrobe has not been successful. The incorporation of one or more functional compounds, such as gambier extract and bay leaf extract into canna starch, should offer the solution. Objective: These compounds should work in synergy in order to improve the functional characteristics of edible film. Furthermore, the film should have mechanical characteristics which fulfille Japan Industrial Standard (JIS) (1975), i.e., it should belong to a strong category. Methods: This research studied the effects of gambier extract and bay leaf extract addition on edible film characteristics. A completely randomized design was used, and two factors were investigated, namely gambier extract (1.0, 2.0, and 3.0 percent, w/v) and bay leaf extract (0.0, 3.0, and 6.0 percent, w/v). Results: The parameters that were observed included mechanical (thickness, elongation percentage, water vapour transmission rate) as well as functional characteristics (antioxidant and antibacterial activity). The results showed that thickness, elongation percentage and water vapour transmission rate of the functional edible film were 0.18 - 0.27 mm, 7.33 - 9.00% and 30.43 - 46.07g.m-2.d-1, respectively, whereas antioxidant and antibacterial activity (value of inhibition diameter) were 23.24 - 40.58 mg.mL-1 and 1.33 - 1.83 mm, respectively. Conclusion: Edible film produced in this research had an antioxidant activity of strong category with a thickness that fulfilled JIS 1975 standard.

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Preparation and Characterization of K-Carrageenan/Nanosilica Biocomposite Film

Journal of Materials ◽

10.1155/2014/736271 ◽

2014 ◽

Vol 2014 ◽

pp. 1-8 ◽

Cited By ~ 15

Author(s):

Lokesh R. Rane ◽

Niranjan R. Savadekar ◽

Pravin G. Kadam ◽

Shashank T. Mhaske

Keyword(s):

Electron Microscopy ◽

Scanning Electron Microscopy ◽

Contact Angle ◽

Tensile Strength ◽

Water Vapour ◽

Transmission Rate ◽

Composite Films ◽

Tensile Modulus ◽

Water Vapour Transmission Rate ◽

Scanning Electron

The purpose of this study is to improve the performance properties of K-carrageenan (K-CRG) by utilizing nanosilica (NSI) as the reinforcing agent. The composite films were prepared by solution casting method. NSI was added up to 1.5% in the K-CRG matrix. The prepared films were characterized for mechanical (tensile strength, tensile modulus, and elongation at break), thermal (differential scanning calorimetry, thermogravimetric analysis), barrier (water vapour transmission rate), morphological (scanning electron microscopy), contact angle, and crystallinity properties. Tensile strength, tensile modulus, and crystallinity were found to have increased by 13.8, 15, and 48% whereas water vapour transmission rate was found to have decreased by 48% for 0.5% NSI loaded K-CRG composite films. NSI was found to have formed aggregates for concentrations above 0.5% as confirmed by scanning electron microscopy. Melting temperature, enthalpy of melting, and degradation temperature of K-CRG increased with increase in concentration of NSI in K-CRG. Contact angle also increased with increase in concentration of NSI in K-CRG, indicating the decrease in hydrophilicity of the films improving its water resistance properties. This knowledge of the composite film could make beneficial contributions to the food and pharmaceutical packaging applications.

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Fundamental Investigations Regarding Barrier Properties of Grafted PVOH Layers

International Journal of Polymer Science ◽

10.1155/2012/637837 ◽

2012 ◽

Vol 2012 ◽

pp. 1-6 ◽

Cited By ~ 18

Author(s):

Markus Schmid ◽

Andreas Benz ◽

Camelia Stinga ◽

Daniel Samain ◽

Klaus Peter Zeyer

Keyword(s):

Water Vapour ◽

Transmission Rate ◽

Barrier Properties ◽

Temperature Reaction ◽

Angle Measurements ◽

Water Vapour Transmission Rate ◽

Contact Angle Measurements ◽

Different Types ◽

Transfer Method ◽

Water Vapour Barrier

The current work focuses on fundamental investigations regarding the barrier properties of grafted PVOH layers produced by the Transfer Method. The layers (or papers) used for the different experiments were produced and grafted during the course of this work. Papers with different types of PVOH (different Mowiol types) were produced by coating. Experiments using different parameters (temperature, reaction duration, and concentration) were performed using the Transfer Method. Contact angle measurements and Cobb60measurements were carried out on the grafted and untreated PVOH layers. Furthermore, the water vapour transmission rate of the PVOH layers was determined. The results of this work showed that the method of chromatogeny or chromatogenic chemistry improves the water vapour barrier properties of grafted PVOH layers enormously.

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The Effect of Aloe vera and Glycerol Addition on Edible Film of Lesser Yam Starch (Dioscorea esculenta L. Burkill)

Food Technology and Halal Science Journal ◽

10.22219/fths.v3i1.13057 ◽

2020 ◽

Vol 3 (1) ◽

pp. 26

Author(s):

Devi Dwi Siskawardani ◽

Warkoyo Warkoyo ◽

Anggit Ayu Pradana Siwi

Keyword(s):

Tensile Strength ◽

Food Packaging ◽

Transmission Rate ◽

Block Design ◽

Aloe Vera ◽

Edible Films ◽

Thin Layers ◽

Edible Film ◽

Two Factors ◽

Starch Gel

Edible films are thin layers made from hydrocolloids, lipids, and their combinations, functioning as a barrier to mass transfer. The hydrocolloid source that commonly used for the edible film is starch. Lesser yam has the potential to be developed into food packaging products. It has a high starch yield (21.4%). The starch properties, which usually obstruct the edible film production are not resistant to high temperature, it produces a starch suspension with viscosity and ability to form a gel is not uniform, cannot stand in acidic conditions, does not resist stirring, limited solubility in water, and starch gel is easy to syneresis and brittle. This study aimed to investigate the effect of glycerol and Aloe vera concentration on the physical and mechanical edible film. Randomized complete block design (RCBD) factorial with two factors was adopted. The first factor was Aloe vera concentration (0, 1%, 0.2% and 0.3% b / v), and the second factor wasglycerol concentration (17.5, 22.5 and 27.5% v/b). The parameters tested included thickness, tensile strength, elongation, solubility, transparency, and water vapor transmission rate (WVTR). The results showed an interaction between the addition of glycerol and Aloe vera to thickness, tensile strength, solubility, transparency, and WVTR. The best characteristics of edible film were produced by the addition of glycerol 17.5% and Aloe vera0.1% with the thickness (0.11 mm), tensile strength (2.03 MPa), elongation (15.38%), solubility (64.44%), transparency (2.88 mm-1), and WVTR (13.27 g m-2 24 h-1).

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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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