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)

Polnaya, Febby J.; Ega, La; Wattimena, Devidson

doi:10.22146/agritech.16661

Cited by 13 publications

(9 citation statements)

References 3 publications

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“…Preservation of sago local food is essential because most industries such as food, adhesives, cosmetics, textiles, animal feed, pharmaceuticals, chemicals, pesticides, energy materials and by-products are processed into fuel, mushroom medium, hardboard or building materials, the primary source of which is sago raw materials (Kindangen & Malia, 2003), and Development Strategy of Sago Local Food ….. (Timisela et.al) edible/biodegradable film (Polnaya, Talahatu, Haryadi, & Marseno, 2012;Polnaya, Ega, & Wattimena, 2016) (Polnaya, Alfons, & Souripet, 2019).…”

Section: Sago Local Food Agroindustry Development Strategymentioning

confidence: 99%

Development Strategy of Sago Local Food Agroindustry Using Analytical Hierarchy Process Method

Timisela

Masyhuri

Darwanto

2021

J AGRIB RURAL DEV RES

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This study aims to formulate the development strategy for sago local food agroindustry in Maluku Province. The sample was taken deliberately (purposive sampling) because respondents realize the sago development in the province. The respondents, totaling 15 people, consisted of farmers, traders, and experts from several agencies, namely the Food Security Agency, the Department of Agriculture, the Department of Industry and Commerce, the Department of Cooperatives and Small and Medium Micro Enterprises, Universities, and Non-Governmental Organizations. Data analysis utilized the Analytic Hierarchy Process method. The priority analysis results of sago agroindustry development strategy revealed technology as a top priority in the agroindustry development for being associated with very low and limited assistance and access to processing technology. The sago local food agroindustry development focuses on linkages between factors, sub-factors, actors, objectives, and policy scenarios. The recommended policy scenarios are preserving local food, improving technology, arranging marketing strategies, improving production facilities and infrastructure, and improving institutional systems.

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Section: Sago Local Food Agroindustry Development Strategymentioning

confidence: 99%

Development Strategy of Sago Local Food Agroindustry Using Analytical Hierarchy Process Method

Timisela

Masyhuri

Darwanto

2021

J AGRIB RURAL DEV RES

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“…Limbah jerami padi mengandung lignoselulosa yang terdiri dari selulosa, hemiselulosa, dan lignin (Sutini et al, 2019). Prosentase kandungan selulosa dalam jerami padi berkisar antara 20-26% dan kandungan lignin sebesar 14-30% (Polnaya et al, 2016;Sukaryani, 2018). Sedangkan berdasarkan analisa kami dengan metode Chesson-Datta, untuk jerami padi dari Kabupaten Sidoarjo memiliki kadar lignin 22,06%, selulosa 38,29%, dan hemiselulosa 10,88%.…”

Section: Pendahuluanunclassified

“…Sedangkan berdasarkan analisa kami dengan metode Chesson-Datta, untuk jerami padi dari Kabupaten Sidoarjo memiliki kadar lignin 22,06%, selulosa 38,29%, dan hemiselulosa 10,88%. Tingginya kandungan selulosa dalam lignoselulosa jerami padi menyebabkan jerami padi dapat dimanfaatkan sebagai bahan dalam pembuatan edible film (Polnaya et al, 2016).…”

Section: Pendahuluanunclassified

“…Edible film adalah lapisan tipis yang dibuat dari bahan yang dapat dimakan dan diletakkan diantara komponen makanan yang berfungsi sebagai pembatas terhadap transfer massa (misalnya kelembapan, oksigen, lipid, dan zat terlarut), dan sebagai pembawa bahan makanan (Aadil et al, 2016;Polnaya et al, 2016). Komponen utama penyusun edible film yaitu hidrokloid, lipid, dan komposit (Polnaya et al, 2016). Dalam penelitian ini bahan komposit yang digunakan adalah selulosa.…”

Section: Pendahuluanunclassified

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Utilization of Rice Straw Waste in the Manufacture of Edible Film (Study of the Addition of Lignin and Sorbitol)

Putra

Santoso

Susilowati

2023

JISS

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Rice straw is a very abundant lignocellulose agricultural waste in Indonesia. This waste is generally used as much as 31% for animal feed, 7% for industrial purposes, and 62% burned in rice fields. This burning can cause respiratory disorders such as ARI and cancer. Lignocellulose itself is a polysaccharide consisting of lignin, cellulose, and hemicellulose. The lignin content in rice straw can be used for the production of edible film, so as to increase its usefulness and reduce the percentage of incineration of this waste in rice fields. Edible film is a thin layer made from edible materials and laid between food components. The main components constituting edible film are hydrocloids/lipids/composites, fillers, and plasticizers. The use of the addition of a plasticizing agent is to make edible film elastic. The use of this filler is to modify the edible nature of the film you want to produce. Examples of oligomeric substances and fillers are sorbitol and lignin. In this study, sorbitol and lignin materials were added to cellulose biomass materials derived from rice straw. These materials are stirred using a magnetic stirrer at a speed of 400 rpm and a temperature of 65oC for 25 minutes before the mixture is printed on a glass plate. After the edible film is printed and dried, an analysis of tensile strength and degradation of the edible film is carried out. The results showed a decrease in the tensile strength value of edible film with the lowest downward trend in the addition of 3% lignin lignin and 9 ml sorbitol. The results of the % degradation analysis show that the value of % degradation tends to increase without the addition of lignin.

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“…Edible film biasanya dibuat dari bahan yang bersifat hidrofil dan membentuk lapisan tipis. Edible film bisa dibuat dari pati atau tepung maizena (Kusumawati & Putri., 2013 ;Santoso et al, 2018); pati singkong (Saleh et al, 2017); sagu (Polnaya et al, 2016); tepung labu kuning (Widodo et al, 2019); pati kimpul (Warkoyo et al, 2014), alginate (Parreidt et al, 2018), dan lain-lain. Pati sukun digunakan dalam penelitian ini karena penggunaan sukun sampai saat ini belum banyak dilakukan.…”

Section: Pendahuluanunclassified

POTENSI EKSTRAK KAYU MANIS (Cinnamomum burmannii) SEBAGAI SENYAWA ANTIMIKROBIA PADA EDIBLE FILM PATI SUKUN (Artocarpus communis)

Karyantina

Suhartatik

Prastomo

2021

J. Teknol. Hasil. Pertanian

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Issues about environmental damage caused by the presence of plastic-based packaging materials require the development of eco-friendly packaging materials. Breadfruit starch contains amylose which has the potential to be developed into natural packaging materials, or edible films. Another function of packaging was to protect food ingredients from damage, one of which was microbiological damage. This study aimed to determine the level of breadfruit starch to produce edible films that meet the standards and to determine the ability of cinnamon extract to inhibit the activity of tested bacteria. The study was conducted using a factorial completely randomized design with 2 factors, namely the concentration of breadfruit starch and the concentration of cinnamon. The results showed that breadfruit starch can be used at a level of 6% which will produce edible film with a tensile strength of up to 6.37 MPa and a thickness of 0.23 mm. Cinnamon extract were able to inhibit the growth of Escherichia coli and Staphylococcus aureus bacteria. Both breadfruit starch and cinnamon extract have the potential to be developed as natural ingredients in the process of making edible films.

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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)

Cited by 13 publications

References 3 publications

Development Strategy of Sago Local Food Agroindustry Using Analytical Hierarchy Process Method

Development Strategy of Sago Local Food Agroindustry Using Analytical Hierarchy Process Method

Utilization of Rice Straw Waste in the Manufacture of Edible Film (Study of the Addition of Lignin and Sorbitol)

POTENSI EKSTRAK KAYU MANIS (Cinnamomum burmannii) SEBAGAI SENYAWA ANTIMIKROBIA PADA EDIBLE FILM PATI SUKUN (Artocarpus communis)

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