Optimizing Edible Film from Corn Cobs with Surface Response Method

Sari, Ni Ketut; Regita, Adelia Hayu; Putra, Dimas Wahyu Dwi; Ernawati, Dira; Wurjani, Widi

doi:10.1051/e3sconf/202132808009

Cited by 2 publications

(4 citation statements)

References 2 publications

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“…The high concentration of corncob starch will increase the amount of film-forming polymer. Increasing the amount of polymer will reduce the voids in the gel formed on the film and the thicker and denser the film matrix is, the more elongation of the film will decrease [11].…”

Section: Resultsmentioning

confidence: 99%

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Edible Film from Corn Cob and Plasticizer with Mixing Process

2022

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Plastic substitute material with biodegradable vegetable plastic in the form of edible film is an alternative material for vegetable plastics that can decompose naturally. The raw material for an edible film consists of corn cob flour and a mixture of plasticizers in the form of glycerol and sorbitol. The process of mixing edible film raw materials by means of dispersion, heating, printing, and drying. Variable corncob flour is 5-9 grams and the ratio of plasticizer glycerol-sorbitol is 0.25-4. These characteristics incorporate the esteem of malleable quality with the biggest esteem of 0.536 MPa and the littlest 0.066 MPa. The esteem of elongation with the biggest esteem of 21.4% and the littlest 4.1%, film thickness with the biggest esteem of 0.26 mm and the littlest esteem of 0.12 mm, and water vapor penetrability with the biggest esteem of 11.83 gr/m2 day and the littlest 8.86 gr/m2 day. The most excellent consumable film comes about was gotten at the proportion of glycerol-sorbitol plasticizer 1.0 and 7 grams of corn cob flour. Based on the characteristics of tensile strength, elongation, film thickness, and water vapor permeability, the results obtained to the requirements of edible films, but are still below the requirements of the Japanese Industrial Standard (JIS).

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Section: Resultsmentioning

confidence: 99%

“…This is done to achieve complete starch gelatinization. A temperature of 70 °C is used to make edible foil [11].…”

Section: Introductionmentioning

confidence: 99%

Edible Film from Corn Cob and Plasticizer with Mixing Process

2022

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“…At high drying temperatures, water evaporation occurred, which stiffened and homogenized the structure of biodegradable plastic particles [21]. However, the percent elongation was discovered to be limited by a high drying temperature or drying time, probably due to glycerol evaporation [11].…”

Section: Elongation At Break Of Edible Film-based Cassava Starchmentioning

confidence: 99%

“…The production and mechanical properties of edible film can be affected by two factors: drying temperature and drying time [2], [9], [10]. Response surface methodology (RSM) is a statistical analysis technique used to optimize edible films from cassava starch, which includes determining the drying temperature and drying time on the thermal and physical characteristics of the edible films produced [10], [11]. It also serves as a tool to determine the interaction between the pretreatment and drying processes and their effects on the edible film.…”

Section: Introductionmentioning

confidence: 99%

Optimization of the drying process of edible film-based cassava starch using response surface methodology

Farina Nury,

Zulfikar Luthfi,

Putra Ramadhan

2023

BIO Web Conf.

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Most food packaging consists of plastic which is difficult to degrade. One strategy for addressing this issue is the development of biodegradable polymers from cassava starch, a known of raw material easily produced at low cost and biologically to degrade, hence becoming a low-cost for edible film production. The edible film was prepared by gelatinization method using cassava starch and glycerol as plasticizers. The study was subjected to determine the optimum drying process for cassava starch-based edible film based on the drying condition process with two independent variables: drying temperature (40, 50, and 60°C) and drying time (4, 5, and 6 h) on the mechanical properties. The response surface methodology approach with a central composite design was used for optimization. The experimental data for the optimum drying condition were analyzed to obtain the optimized variables using plots and contours. The optimized edible film occurred at a drying temperature of 63.28 °C and drying time of 3.58 h resulting in a tensile strength of 6640.24 Pa, elongation at break of 1.051%, and water solubility of 55.575%. The study concluded that the optimized drying condition process significantly affected the tensile strength, elongation at break, and water solubility.

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Optimizing Edible Film from Corn Cobs with Surface Response Method

Cited by 2 publications

References 2 publications

Edible Film from Corn Cob and Plasticizer with Mixing Process

Edible Film from Corn Cob and Plasticizer with Mixing Process

Optimization of the drying process of edible film-based cassava starch using response surface methodology

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