Characterization of Carrageenan Edible films Plasticized with Glycerol

Abstract

AbstrakKonsentrasi bahan dasar dan pemlastis yang digunakan dalam formulasi Edible film diyakini mempengaruhi karakteristik fisik film. Tujuan dari penelitian ini adalah untuk mengevaluasi pengaruh konsentrasi bahan dasar (karagenan) dan pemlastis (gliserol) terhadap karakteristik Edible film yang dihasilkan dan untuk menentukan konsentrasi karagenan dan gliserol yang terbaik berdasarkan karakteristik fisik dari Edible film. Penelitian dilaksanakan dengan menggunakan rancangan acak lengkap faktorial dengan 3 kali ulangan. Perlakuan yang diterapkan meliputi konsentrasi karagenan (1%, 2%, and 3% (b/v)) dan konsentrasi gliserol (5%, 10%, dan 15% (b/b)). Hasil penelitian menunjukkan bahwa konsentrasi karagenan dan gliserol yang digunakan dalam formulasi berpengaruh terhadap karakteristik Edible film. Ketebalan film dan kadar air sangat dipengaruhi oleh konsentrasi karagenan dan gliserol, sedangkan pemanjangan hanya dipengaruhi oleh konsentrasi karagenan. Karakteristik fisik Edible film yang terbaik diperoleh pada konsentrasi karagenan 3% dan konsentrasi gliserol 10%.Kata kunci: bahan dasar, konsentrasi karagenan, ketebalan film, pemanjangan Characterization of Carrageenan Edible films Plasticized with GlycerolAbstract Concentration of base materials and plasticizers used in the formulation of edible film was believed to affect physical characteristics of the film. The objectives of this study were to evaluate the effects of base material (carrageenan) and plasticiser (glycerol) concentrations on the characteristics of edible films produced and to determine the best concentrations of these two components based on the physical characteristics of the films. The experiment was conducted using a completely randomized factorial design with triplicated. The treatments applied were the concentrations of carrageenan (1%, 2%, and 3% (w/v)) and glycerol (5%, 10%, and 15% (w/w)). The results showed that carrageenan and glycerol concentrations used in the formulation of edible film affect the edible film characteristics. Film thickness and moisture content were significantly influenced by carrageenan and glycerol concentrations, while film elongation was only affected by carrageenan concentration. The best physical characteristic of the edible films was obtained when carrageenan and glycerol concentrations were 3% and 10% respectively. Keywords: base materials, carrageenan concentration, film thickness, elongation PENDAHULUANEdible film merupakan salah satu alternatif kemasan yang dapat diaplikasikan pada bahan pangan karena sifatnya yang dapat terurai secara alami (biodegradable) sehingga ramah lingkungan, terbuat dari bahan yang aman bagi kesehatan sehingga dapat dikonsumsi bersama dengan bahan pangan yang

Garlic essential oil as an edible film antibacterial agent derived from Nagara sweet potato starch applied for packaging of Indonesian Traditional Food - Dodol

“…The increasing concentration of garlic essential oil causes a decrease in the interaction between the molecules of the edible film constituents. This causes a decrease in the tensile strength of edible films ( [21], [22]).…”

Effect of glycerol concentration and carboxy methyl cellulose on biodegradable film characteristics of seaweed waste

“…Glycerol concentration usually is related to matrix basis (starch, protein). Glycerol concentration of 10% and carrageenan 3% concentration produced an edible film with a thickness of 78.52 ± 5.12 μm, the water content of 18.84 ± 0.18%, solubility 64.95 ± 9.65%, tensile strength 4.65 ± 1.42 MPa, and elongation of 16.67 ± 0.58% ( Rusli et al., 2017 ). Seaweed pulp cellulose content is 17.47%, although CMC is derived from cellulose, it has undergone chemical modification.…”

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

“…Hasil penelitian ini diharapkan dapat digunakan sebagai rujukan dalam pengembangan bahan pengemas ramah lingkungan dan aman bagi kesehatan tubuh karena terbuat dari senyawa alami. Pengujian edible film antara lain kuat Tarik (Setiani et al, 2013b), ketebalan (Rusli et al, 2017), transparansi (Bao et al, 2009, dan kemampuan untuk menghambat pertumbuhan E. coli dan S. aureus (Miksusanti et al, 2013)…”