Physical Characteristics of Active Packaging Based on Methyl Cellulose with The Addition of Glutaraldehyde and Klutuk Banana (Musa balbisiana Colla) leaf extract

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

doi:10.18196/pt.2019.103.130-136

Cited by 2 publications

(3 citation statements)

References 19 publications

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“…The production of biofilm based on the research by (Muin et al, 2017) and (Rahmadhia et al, 2019) with modifications. As much as 7% of cassava starch was dissolved in 100 ml of distilled water and stirred until completely dissolved.…”

Section: Biofilm Productionmentioning

confidence: 99%

Physicochemical Properties and Microbial Inhibition on Biofilms Cassava Starch with Green Cayenne Pepper Leaf Extract (Capsicum Frutescens L)

Rahmadhia

2023

JTEP

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Biofilm is an alternative packaging for food products in the form of thin layers made from natural materials that are safe to use and for consumption. One of the materials used in the manufacture of biofilms is starch. However, starch-based biofilms have a weakness, namely their low water resistance. The addition of green cayenne pepper leaf extract is thought to improve the physicochemical properties as well as the potential to become antimicrobial for biofilms. The purpose of this study was to determine the effect of the addition of green cayenne leaf extract on the physicochemical and antimicrobial properties of cassava starch biofilm. The green cayenne leaf extract formulations used in this study were F0 (control), F1 (1 ml), F2 (1.5 ml), F3 (2 ml), F4 (2.5 ml) and F5 (3 ml) with 3 repetitions each. The results of this study indicate that the addition of green cayenne leaf extract has a significant effect on thickness (0.17-0.26 mm), tensile strength (2.25-5.87 Mpa), elongation (44.9-81.9 % ), solubility (23.1-27.6 %), water vapor permeability (5.20-9.23 g/m.s.kPa), moisture content (11.3-11.8 %) and microbial inhibition on F5 results in higher values of F0 and F1.

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Section: Biofilm Productionmentioning

confidence: 99%

Physicochemical Properties and Microbial Inhibition on Biofilms Cassava Starch with Green Cayenne Pepper Leaf Extract (Capsicum Frutescens L)

Rahmadhia

2023

JTEP

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“…A solution was prepared by adding glycerol (1.5%) and 0.3% CMC to the mixture, which was then agitated for 10 minutes at 70˚C, resulting in the formation of a homogenous solution. The experimental procedure involved the addition of beeswax at three different concentrations (0%, 0.5%, and 1%) to the mixture, which was subsequently cast using a glass plate using the methodology described in Rahmadhia et al (2019a). Following this, the amalgamation was dried in an oven set at a temperature of 50˚C for 24 hours.…”

Section: Edible Film Productionmentioning

confidence: 99%

“…The tensile strength is a crucial characteristic of edible films, as it provides insight into the film's capacity to withstand external forces and maintain its structural integrity without fracturing. The assessment of this property holds significant importance in evaluating the appropriateness of the starch film for packaging purposes (Choi et al, 2022;Rahmadhia et al, 2019a;Tafa et al, 2023). A good edible film has a high tensile strength as it can provide protection due to stretching and maintain the product's physical quality as the film's durability in minimizing damage due to external pressure increases (Maran et al, 2013).…”

Section: Tensile Strength Of Edible Filmmentioning

confidence: 99%

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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Physical Characteristics of Active Packaging Based on Methyl Cellulose with The Addition of Glutaraldehyde and Klutuk Banana (Musa balbisiana Colla) leaf extract

Cited by 2 publications

References 19 publications

Physicochemical Properties and Microbial Inhibition on Biofilms Cassava Starch with Green Cayenne Pepper Leaf Extract (Capsicum Frutescens L)

Physicochemical Properties and Microbial Inhibition on Biofilms Cassava Starch with Green Cayenne Pepper Leaf Extract (Capsicum Frutescens L)

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

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