Ekstrak Daun Pisang Klutuk (Musa balbisiana Colla) sebagai Bahan Tambahan pada Pembuatan Kemasan Aktif berbasis Methyl Cellulose

Rahmadhia, Safinta Nurindra; Santoso, Umar; Supriyadi, Supriyadi

doi:10.26555/chemica.v6i1.13724

Cited by 3 publications

(5 citation statements)

References 14 publications

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“…The thickness of the edible film increases linearly with the increase in the concentration variation of breadfruit starch and beeswax. This is in line with (Asfaw et al, 2023;Rahmadhia et al, 2019b) that the most important factor affecting the thickness of edible films is the concentration of dissolved solids. An increase in the amount of starch increased the polymer matrix and total film solids, resulting in a higher film thickness.…”

Section: Thickness Of Edible Filmsupporting

confidence: 85%

Physico-chemical characteristics of edible film from breadfruit starch (Artocarpus altilis) and beeswax

Ermawati,

Nurindra Rahmadhia

2023

AFSSAAE

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Starch or other polysaccharides-based packaging is environmentally friendly and can be used as an alternative to tackle the environmental issue. Bio-based polymers can be made into flexible packaging sheets used as edible films. Breadfruit (Artocarpus altilis) is one of the most common sources of starch, and it could be used to make edible films. When beeswax was added, the amount of water vapor permeability (WVP) decreased, and the mechanical properties of starch-based edible films improved. This study aimed to identify the effects of breadfruit starch and beeswax, as well as the best formulation of the edible film. The edible film was made using breadfruit starch (3%, 4%, and 5% (b/v)) and beeswax (0%, 0.5%, and 1% (b/v)) as biopolymers by the casting method. Furthermore, this research was conducted to determine the quality of edible film based on its physical and chemical properties. The results showed that adding beeswax and breadfruit starch to edible films significantly affected thickness, tensile strength, elongation, solubility, transparency, moisture content, and water vapor transmission rate. The edible film with 4% breadfruit starch and 0.5% beeswax produced a better edible film than other formulations. The thickness is 0.251 mm, the tensile strength is 2.454 MPa, the elongation is 44.31%, the water vapor transmission rate (WVTR) is 6.587 g/m2/24hours, the transparency is 1.666 A/mm, the solubility is 31.77%, and the moisture content is 13.82%.

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Section: Thickness Of Edible Filmsupporting

confidence: 85%

Physico-chemical characteristics of edible film from breadfruit starch (Artocarpus altilis) and beeswax

Ermawati,

Nurindra Rahmadhia

2023

AFSSAAE

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“…Batu banana leaves (Musa Balbisiana) as primary packaging which directly comes into contact with traditional snacks, contain antioxidants and antimicrobials which have a good effect on packaged traditional snacks. Based on the results of research by Rhamadhia et al, it is stated that banana leaves contain gallic acid antioxidant compounds, which are a group of catechins included in the polyphenol group as phenolic compounds with potential as antioxidants and antimicrobials [4]. For traditional Balinese snack makers in the city of Denpasar, Batu banana leaves/don biu batu (Musa Balbisiana) which have good quality are Batu banana leaves from the village of Payangan, Gianyar Regency (interview with Ni Putu Wirayani (40 tahun) Desember 2022).…”

Section: Resultsmentioning

confidence: 99%

“…Banana leaves as packaging for traditional snacks is the most widely used due to their abundant availability in tropical countries which, they are also easy to obtain and can be formed into various variations of packaging resulting in various types of folding techniques [4]. Each folding technique has a shape pattern adapted to the type of packaged traditional snacks.…”

Section: Introductionmentioning

confidence: 99%

“…The traditional packaging tradition is being abandoned by the people because not only is it considered less practical, but also the fact that materials needed to make the packaging is increasingly difficult to find. Plastic packaging is chosen by the community because it is felt to be cheaper, easy to obtain, and practical to use [4]. The lack of transfer of knowledge and skills in making and packaging traditional snacks for the younger generation is one of the factors causing the younger generation to have no knowledge of how to process traditional snacks and packaging techniques [10].…”

Section: Introductionmentioning

confidence: 99%

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The Culture of Packaging Traditional Balinese Snacks with Banana Leaves

Sari,

Sarjani,

Narulita

2023

Advances in Social Science, Education and Humanities Research

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The packaging of traditional Balinese snacks with banana leaves has been practiced and passed down for a long time. However, currently, the use of banana leaves as a packaging material is being replaced by plastic packaging. The purpose of this research is to study the local wisdom behind banana leaves packaging for traditional snacks with simple packaging techniques and technology that comes from the traditions of the Balinese people in order to preserve it. Sources of data are as follows: traditional snacks packaged in banana leaves, snack sellers, consumers selected by purposive technique, and snowball method supported by similar research results. Data were collected through observation, interviews, and literature study. The data were analyzed descriptively and qualitatively with Bourdeau theory. The results of the research that has been carried out indirectly have implications for passing on values, preserving and developing traditional snacks with banana leaves packaging to become part of the modern industry as the empowerment of local communities. This research can be used as a reference for visual communication designers that the tradition of banana leaves packaging has a positive impact on the environment.

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“…Hal ini disebabkan kadar air daging yang tinggi, kaya akan zat yang mengandung nitrogen, mengandung sejumlah zat yang dapat difermentasikan, kaya akan mineral, dan mempunyai pH yang menguntungkan bagi pertumbuhan mikroorganisme (Chaiba et ai., 2007). Penelitian Rahmadhia et al (2019), menunjukan bahwa daun pisang mengandung beberapa senyawa diantaranya senyawa antioksidan, fenolik dan flavonoid. Begitu pula pada penelitian Afiyah (2013), menunjukkan bahwa senyawa aktif yang terdapat dalam daun jati terdiri atas alkaloid, saponin, tanin, fenolik, flavonoid, triterpenoid dan glikosida.…”

Section: Warna Dapat Menentukan Mutu Bahan Pangan Yang Digunakan Seba...unclassified

Durability of Broiler Chicken Wrapped in Teak and Banana Leaves at Room Temperature

Pereira,

Agustina

2024

Vet.Sci.Med.J.

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Meat is a highly nutritious food of animal origin, but it is prone to spoilage if handled poorly. Wrapping is a traditional method to preserve meat from spoilage. This study aims to determine the difference between meat wrapped in teak leaves, banana leaves and without wrapping at room temperature. The object of this study was broiler breast meat. The treatment of meat is wrapping with teak leaves, banana leaves and not wrapped as a control. Data on meat quality was analysed comparatively. The results of the analysis showed that there were significant differences in the quality of all parameters of broiler meat quality. The test results showed that broiler meat without wrapping experienced a faster decrease in pH when compared to teak leaf and banana leaf wrapping. It can be concluded that maintaining the quality of broiler meat should not be placed at room temperature for more than 6 hours. The use of banana leaves and teak leaves can be used as meat wrappers to maintain meat quality for up to 12 hours. Further research needs to be done on the mechanism of meat wrapping in maintaining the quality of chicken meat at room temperature

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Ekstrak Daun Pisang Klutuk (Musa balbisiana Colla) sebagai Bahan Tambahan pada Pembuatan Kemasan Aktif berbasis Methyl Cellulose

Abstract: This is an open-access article under the CC-BY-SA license.

Cited by 3 publications

References 14 publications

Physico-chemical characteristics of edible film from breadfruit starch (Artocarpus altilis) and beeswax

Physico-chemical characteristics of edible film from breadfruit starch (Artocarpus altilis) and beeswax

The Culture of Packaging Traditional Balinese Snacks with Banana Leaves

Durability of Broiler Chicken Wrapped in Teak and Banana Leaves at Room Temperature

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