THE CHARACTERISTICS OF YAM (Dioscorea Alata) STARCH EDIBLE FILM

Ulyarti, Ulyarti; Maryana, Erna; Rahmayani, Irma; Nazarudin, Nazarudin; Susilawati, Susilawati; Doyan, Aris

doi:10.29303/jppipa.v5i1.174

Cited by 4 publications

(6 citation statements)

References 10 publications

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“…Increased concentrations of modified water yam starch tended to increase the thickness of the edible film (Figure 4). Ulyarti et al (2019) reported the thickness of edible film using water yam starch at a concentration of 2% at 0.117 mm, similar to the thickness of edible film from this current study with the addition of modified water yam starch up to 20%. This value is in accordance with established standards from the Japanese Industrial Standard (JIS) that edible films can be categorized as packaging materials if they have a maximum thickness of 0.25 mm.…”

Section: Edible Film Characteristicssupporting

confidence: 87%

“…Thickness is one of the important parameters in edible film (Totosaus et al, 2020;Das et al, 2022). Aside of affecting its application on the product, it can also affect other parameters such as transparency, Water Vapor Transmission Rate (WVTR), solubility and compressive strength (Ulyarti et al, 2019). The edible thickness test is obtained from the average measurement of five different test points, including the corner and the middle of the edible film.…”

Section: Edible Film Characteristicsmentioning

confidence: 99%

“…Water yam starch -based edible film tends to have low quality such as fragile and tearable, with compressive strength values and water vapor transmission rates that do not meet JIS (Japanese Industrial Standard) (Rugchati and Thanacharoenchanapas, 2015;Ulyarti et al, 2019). To improve the physical, mechanical, and edible film barrier characteristics of water yam starch, this can be done by using native starches formulated with modified starches.…”

Section: Introductionmentioning

confidence: 99%

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IMPROVING EDIBLE FILM QUALITY USING MODIFIED WATER YAM (Dioscorea alata L) STARCH

Ulyarti

Indriyani

Suseno

et al. 2022

JTP

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The existed edible films made of water yam starch tend to have a low quality which is indicated by high WVTR value and low mechanical strength. Addition of modified starch can decrease the WVTR value and improve the mechanical properties. The purpose of this study is to obtain the ratio of starch paste volume to ethanol volume which produces modified water yam starch and to improve the quality of the edible film by adding modified water yam starch. This research was conducted in 2 stages, which are the modification of water yam starch using the precipitation method and the making of edible films using several levels of modified water yam starch concentration. The first stage of the study was designed to produce modified starch using the treatment of the ratio of starch paste volume to ethanol volume. There are 5 treatment ratios used, which were 1:5, 1:7.5, 1:10, 1:12.5, and 1:15. The results showed that the different ratios of starch paste volume to ethanol volume resulted in different sizes of modified starches. The ethanol volume ratio of 1:5 resulted in a granular starch with the most damage in its morphology, and the smallest particle size detected was 1.135x1.767 µ, with the yield of modified starch was 80.5%. The addition of modified water yam starch of as much as 20%, which was modified using a ratio of paste volume to ethanol volume of 1:5, succeeded in improving the quality of the edible film of water yam starch by reducing the value of the water vapor transmission rate and increasing the compressive compressive strength.

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Section: Edible Film Characteristicssupporting

confidence: 87%

Section: Edible Film Characteristicsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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IMPROVING EDIBLE FILM QUALITY USING MODIFIED WATER YAM (Dioscorea alata L) STARCH

Ulyarti

Indriyani

Suseno

et al. 2022

JTP

Self Cite

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“…Sorbitol was used as a plasticizer. In terms of tensile strength, Canna edulis showed higher values, while for In addition, the degree of polymerization varies significantly among sources [78][79][80][81][82][83][84][85][86][87][88][89][90][91][92]. There are some methods for fractionation, separation, and chemical modification to comply with edible films/coatings formulation.…”

Section: Polysaccharidesmentioning

confidence: 99%

Edible and Functionalized Films/Coatings—Performances and Perspectives

et al. 2020

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In recent years, food packaging has evolved from an inert and polluting waste that remains after using the product toward an active item that can be consumed along with the food it contains. Edible films and coatings represent a healthy alternative to classic food packaging. Therefore, a significant number of studies have focused on the development of biodegradable enveloping materials based on biopolymers. Animal and vegetal proteins, starch, and chitosan from different sources have been used to prepare adequate packaging for perishable food. Moreover, these edible layers have the ability to carry different active substances such as essential oils—plant extracts containing polyphenols—which bring them considerable antioxidant and antimicrobial activity. This review presents the latest updates on the use of edible films/coatings with different compositions with a focus on natural compounds from plants, and it also includes an assessment of their mechanical and physicochemical features. The plant compounds are essential in many cases for considerable improvement of the organoleptic qualities of embedded food, since they protect the food from different aggressive pathogens. Moreover, some of these useful compounds can be extracted from waste such as pomace, peels etc., which contributes to the sustainable development of this industry.

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“…DiscussionThis study focused on the optimization of the development mixture of seaweed-based bioplastic. The commonly used method involves mixing 50.0 mL of deionized water per gram of biomass and optimizing the plasticizer content according to the raw material used(Daza et al, 2018;Nazarudin et al, 2018;Rahmawati et al, 2019). Instead of solely focusing on optimizing the glycerol content, this study also optimized the B: W ratio, which on a large industrial scale could help save costs on development while giving approximately the same quality bioplastics.…”

mentioning

confidence: 99%

Optimization of biomass-to-water ratio and glycerol content to develop bioplastics from whole seaweed, Kappaphycus alvarezii

Hanry

Surugau

2023

Preprint

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Many reports have described the development and properties of biodegradable plastics made from seaweed hydrocolloids, namely carrageenan, alginate, and agar. Although there is much potential, these seaweed extracts are expensive and require lengthy chemical treatment. In this study, the development of bioplastics using the whole biomass of red seaweed (Kappaphycus alvarezii) as base material, focusing on the optimization of the ratio of biomass (B) to water (W) and plasticizer (glycerol) concentration. The ratios (B: W) were 1:50, 1:60, 1:70, 1:80, and 1:90 (w/v), whereas glycerol was 1, 2, 3, 4 and 5% (v/v). The casting method was used for producing the bioplastics, and their physicochemical properties were tested using standard methods. As the water volume increases, tensile strength, colour intensity and opacity decrease while elongation-at-break and water vapour permeability increase. Similar trends were observed for the effect of increasing glycerol. All the bioplastics were fully degraded via soil burial within two weeks, and their shelf life lasted more than 14 weeks. Interestingly, the bioplastics developed at varied B: W ratios and glycerol concentration exhibit varied features that offer various applications, particularly food packaging.

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THE CHARACTERISTICS OF YAM (Dioscorea Alata) STARCH EDIBLE FILM

Cited by 4 publications

References 10 publications

IMPROVING EDIBLE FILM QUALITY USING MODIFIED WATER YAM (Dioscorea alata L) STARCH

IMPROVING EDIBLE FILM QUALITY USING MODIFIED WATER YAM (Dioscorea alata L) STARCH

Edible and Functionalized Films/Coatings—Performances and Perspectives

Optimization of biomass-to-water ratio and glycerol content to develop bioplastics from whole seaweed, Kappaphycus alvarezii

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