Sifat Fisik Edible Film Yang Terbuat Dari Tepung Pati Umbi Garut Dan Minyak Sawit

Shabrina, Amalina Noor; Abduh, Setya Budi Muhammad; Hintono, Antonius; Pratama, Yoga

doi:10.17728/jatp.239

Cited by 6 publications

(5 citation statements)

References 2 publications

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“…In the film matrix, the tangerine oil could be distributed and inserted between the polymer chains, lowering the compactness of the film network, increasing the volume, and eventually increasing the thickness of the edible film (Santoso et al, 2021). Several other studies have also observed the same phenomenon (Liaotrakoon & Raviyan, 2018;Nilsuwan et al, 2016;Shabrina et al, 2017).…”

Section: Film Thicknessmentioning

confidence: 75%

Fabrication, characterization and antioxidant activities of pectin and gelatin based edible film loaded with Citrus reticulata L. essential oil

Bhatia,

Al‐Harrasi,

Ullah

et al. 2024

J Food Process Engineering

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In the present work, pectin and gelatin‐based edible films (EFs) loaded with Citrus reticulata L. (tangerine) essential oil were fabricated and evaluated for their potential application in food packaging. GC–MS analysis and physiochemical, mechanical, and antioxidant analysis of the synthesized edible films and oil extract were carried out. GC–MS analysis of the tangerine essential oil revealed the presence of around 40 different chemical constituents, and among them, limonene (43.85%), linalyl acetate (19.16%), linalool (18.38%), and beta‐Myrcene (3.41%) were found as the major constituent. Fourier transform infrared spectroscopy showed the interaction between the functional groups of the film components. Mechanical parameter assessment showed that the tensile strength of the edible film increases and elongation at break values decreases with oil addition. The thickness of the EFs increased with oil addition, while water solubility, water vapor permeability, and transparency decreased. In antioxidant potential assessment assays, maximum activity (DPPH• and ABTS•+ reducing potential) was reported for edible film samples containing a maximum amount (60 μL) of tangerine oil. We found that pectin and gelatin‐based edible films loaded with tangerine essential oil exhibit better characteristics and could be used as a food packaging material.Practical ApplicationsThis study presents a potentially effective method for producing edible films using pectin and gelatin composite, that have been incorporated with tangerine essential oil. These films demonstrate superior properties and may serve as an effective choice for food packaging material.

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Section: Film Thicknessmentioning

confidence: 75%

Fabrication, characterization and antioxidant activities of pectin and gelatin based edible film loaded with Citrus reticulata L. essential oil

Bhatia,

Al‐Harrasi,

Ullah

et al. 2024

J Food Process Engineering

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show abstract

“…The higher the value, the lower the potential for damage so that it can protect the packaged product from mechanical damage. This test method is basically according to Shabrina et al [11]. Edible film was cut with 5x1 cm which is then clamped on both sides with texture analyzer (TA Plus -Lloyd Instruments).…”

Section: Tensile Strength Analysismentioning

confidence: 99%

Characteristics of porang edible film with the addition of citric acid as a cross-linking agent

Az-Zahrah,

Novanza,

Legowo

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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This research objective is to specify the effect of adding citric acid with different variations of concentration on the characteristics of porang edible film. This study used porang flour as the main ingredient to produce edible film due to the composition of starch which can be gelatinized to form a film layer. However, starch content is hydrophilic hence it could produce edible film with relatively high water solubility which leads to its water resistance. This can be enhanced by adding a cross-linking agent which is citric acid that can produce a new bond so it could rectify the hydrophilic of the film. By adding citric acid, also has an effect on its tensile strength and elongation due to the new bond that produced. Therefore, porang edible film with acceptable characteristics are produced. Completely Randomized Design (CRD) including 4 treatments and 5 repetitions, is applied in this research as an experimental design. The study consisted of formulations which were divided into 4 treatments with the addition of citric acid concentrations of 0%, 5%, 10%, and 15% (by weight of dry flour). Data analysis used was Analysis of Variant (ANOVA) at 5% significance level. The results indicated that citric acid with different concentrations that were added in porang edible film significantly affected its tensile strength, elongation, solubility, and functional groups. The optimum condition for porang edible film obtained is by adding 15% (w/w) citric acid.

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“…Cicilia et al, (2018 menemukan bahwa penambahan tepung kentang hingga 10% menghasilkan cake yang disukai panelis. Penelitian lain yang dilakukan (Handajani et al, 2017) menemukan bahwa kue bay tat dengan kandungan tepung 25% dan tepung umbi talas 75% paling disukai panelis.…”

Section: Pendahuluanunclassified

Karakteristik Fisik, Kimia dan Organoleptik Kue Bay Tat Berbasis Campuran Tepung Terigu dan Tepung Kentang (Solanum tuberosum L.)

Hasanah,

Hidayat,

Marniza

et al. 2023

EDUFORTECH

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alternatif sebagai penggantinya yakni tepung kentang (Solanum tuberosum L.). Penelitian ini menggunakan metode RAL dengan tujuan meningkatkan penggunaan tepung kentang sebagai alternatif untuk mengurangi ketergantungan terhadap tepung terigu dalam pembuatan kue bay tat. Melalui penelitian ini dengan variasi perbandingan tepung terigu dan tepung kentang, menunjukkan bahwa campuran tepung terigu 40% dan tepung kentang 60% menghasilkan kue bay tat yang paling disukai panelis. Selain itu, rendemen tepung kentang mencapai 17,6% setiap 1 kg kentang. Hasil penelitian ini menunjukkan dampak positif pada ketersediaan pangan alternatif dengan memanfaatkan tepung kentang sebagai substitusi tepung terigu dalam produk kue bay tat.

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Sifat Fisik Edible Film Yang Terbuat Dari Tepung Pati Umbi Garut Dan Minyak Sawit

Cited by 6 publications

References 2 publications

Fabrication, characterization and antioxidant activities of pectin and gelatin based edible film loaded with Citrus reticulata L. essential oil

Fabrication, characterization and antioxidant activities of pectin and gelatin based edible film loaded with Citrus reticulata L. essential oil

Characteristics of porang edible film with the addition of citric acid as a cross-linking agent

Karakteristik Fisik, Kimia dan Organoleptik Kue Bay Tat Berbasis Campuran Tepung Terigu dan Tepung Kentang (Solanum tuberosum L.)

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