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

Abstract

AbstrakPenelitian mengenai pembuatan edible film dari komposit karaginan dan lilin lebah melalui proses nanoemulsi telah dilakukan dengan tujuan untuk menganalisis pengaruh perbandingan konsentrasi komposit serta kecepatan homogenisasi terhadap karakteristik fisik edible film dari komposit karaginan dan lilin lebah. Edible film dibuat dengan perlakuan konsentrasi karaginan 3,5 dan 4,5%, konsentrasi lilin lebah 0,2, 0,4, 0,6 dan 0,8%, serta kecepatan homogenisasi sebesar 2.000 dan 3.000 rpm. Karakteristik fisik edible film yang dianalisis, yaitu: ketebalan, kuat tarik, perpanjangan, laju transmisi uap air, serta persen kelarutan. Hasil analisis menunjukkan bahwa perbandingan konsentrasi komposit karaginan dan lilin lebah serta kecepatan homogenisasi berpengaruh terhadap perubahan karakteristik fisik dari edible film. Peningkatan konsentrasi komposit karaginan dan lilin lebah serta kecepatan homogenisasi berpengaruh sangat nyata (p<0,01) dalam menurunkan laju transmisi uap air serta meningkatkan perpanjangan dan persen kelarutan, namun berpengaruh tidak nyata (p>0,05) dalam meningkatkan ketebalan dan kuat tarik. Perlakuan terbaik diperoleh dari komposit dengan konsentrasi, yaitu: karaginan 4,5% dan lilin lebah 0,8%, yang diproses dengan kecepatan homogenisasi 3.000 rpm, dengan nilai rata-rata ketebalan sebesar 0,1534 mm, kuat tarik sebesar 22,44 N/mm 2 , perpanjangan sebesar 22,5%, laju transmisi uap air sebesar 25,3411 g/ m 2 /jam, serta persen kelarutan sebesar 88%.Kata kunci: edible film, homogenisasi, kuat tarik, laju transmisi uap air Physical Characteristics of Edible Film made from Carrageenan and Beeswax Composites through Nanoemulsion ProcessAbstract 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 3,000 rpm, with the average value of thickness 0.1534 mm, tensile strength 22.44 N/mm 2 , elongation 22.5%, water vapor transmission rate 25.3411 g/m 2 /hr and percent of solubility 88%.

Characterization of Sodium Alginate-Based Edible Film with Addition of Gelatin and Casein

“…Tensile strength testing was carried out referring to [15]. Edible film is cut according to standard provisions.…”

Physical Characteristics of Biocomposite Edible Films Based on Fish Gelatin and Nanochitosan with the Addition of Beeswax: A Review

“…The value of the water vapor transmission rate can determine the quality of the edible film as packaging, because the lower the value of the water vapor transmission rate, the better the quality of the edible film because it can protect the product, slow down the oxidation reaction, and can maintain the water content in the product [37]. The value of the water vapor transmission rate is influenced by several factors including the structure of the edible film constituents and the concentration of the plasticizer used as reported [39].…”

“…Solubility is a test parameter for edible films to determine how soluble the film is when consumed and also as a determining characteristic of biodegradable films when used as food packaging [40]. Togas et al [39] Stateds thatThe solubility percentage of an edible film can be used as an indicator to measure water resistance, film integrity and biodegradability of the edible film when used as a packaging material. The solubility of edible films is influenced by several factors, including the source of the basic ingredients for making edible films and the added plasticizers [39].…”

“…Togas et al [39] Stateds thatThe solubility percentage of an edible film can be used as an indicator to measure water resistance, film integrity and biodegradability of the edible film when used as a packaging material. The solubility of edible films is influenced by several factors, including the source of the basic ingredients for making edible films and the added plasticizers [39].…”

Physical Characteristics of Biocomposite Edible Film Based on Starch and Nanochitosan with the Addition of Oil and Acids: A Review

“…The value of this water vapor transmission rate will also affect other characterization parameters such as tensile strength and elongation [28]. Factors that affect the value of the water vapor transmission rate include the structure of the material from the edible film constituent and the concentration of the added plasticizer [30].…”