Optimasi Pembuatan Heat Sealable Film dari Kolang-Kaling sebagai Bahan Kemasan
Olifia Mutiara Sandi,
Tjahja Muhandri,
Nugraha Edhi Suyatma
Abstract:The sugar palm fruit (Arenga pinnata Merr.) has a great potential to be widely used in food industries due to its galactomannan that is able to form stable gels at high temperatures and produce excellent film properties. This study aimed to determine the optimum formula of edible films made from sugar palm fruit blended with carboxymethyl cellulose (CMC), beeswax, and glycerol, and then used them as food packaging. The independent variables included CMC concentration was 2–4% (w/v), beeswax concentration was 0… Show more
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