Physicochemical Characteristics of Edible Film Sodium Caseinate with Sappan Wood Extract Addition
<p>Packaging will protect food from physical and chemical deterioration and maintains the economic value during storage. Generally, food packaging was made by plastic material which is cheap and easy to use. Plastic waste makes it difficult to degrade, so it is necessary to develop technology...
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| Format: | Article |
| Language: | English |
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Department of Food Technology
2023-07-01
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| Series: | Food ScienTech Journal |
| Subjects: | |
| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/16956 |
| _version_ | 1797432615844708352 |
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| author | Govinda Anggita Fortin Yohana Sutiknyawati Kusuma Dewi Lucky Hartanti |
| author_facet | Govinda Anggita Fortin Yohana Sutiknyawati Kusuma Dewi Lucky Hartanti |
| author_sort | Govinda Anggita Fortin |
| collection | DOAJ |
| description | <p>Packaging will protect food from physical and chemical deterioration and maintains the economic value during storage. Generally, food packaging was made by plastic material which is cheap and easy to use. Plastic waste makes it difficult to degrade, so it is necessary to develop technology that aims to reduce the impact of plastic waste pollution by biodegradable packaging included edible film. Casein is one of the hydrocolloid ingredients which is utilized to made of edible film. Casein has flexibility, transparency, and tasteless film properties also it has a carrier antioxidant capacity. The addition of sappan wood extracts to the edible film that is interesting to observed as a carrier of antioxidant compounds. This research was conducted to obtain the concentration of sappan wood extract, which produces the best physicochemical characteristics of sodium caseinate edible film. The method used in this study was a one-factor Randomized Block Design (RBD) consisting of 5 levels of sappan wood extracts (0%, 2.5%, 5%, 7.5%, and 10% w/v<sub>total</sub>) with 5 replications. Based on this research to obtained the best physicochemical characteristics of edible film sodium caseinate with the addition 10% sappan wood extracts, which has a thickness value of 0.20 mm, solubility 24.421%, color L* (79.0) a* (8.3) b* (32.8), water holding capacity of 6.863 (g/g), and antioxidant activity of 24.170%.</p> |
| first_indexed | 2024-03-09T10:04:10Z |
| format | Article |
| id | doaj.art-1fe141e3fdee4c78b0a1025f9a5418f1 |
| institution | Directory Open Access Journal |
| issn | 2685-4279 2715-422X |
| language | English |
| last_indexed | 2024-03-09T10:04:10Z |
| publishDate | 2023-07-01 |
| publisher | Department of Food Technology |
| record_format | Article |
| series | Food ScienTech Journal |
| spelling | doaj.art-1fe141e3fdee4c78b0a1025f9a5418f12023-12-01T23:13:02ZengDepartment of Food TechnologyFood ScienTech Journal2685-42792715-422X2023-07-0151263610.33512/fsj.v5i1.1695610165Physicochemical Characteristics of Edible Film Sodium Caseinate with Sappan Wood Extract AdditionGovinda Anggita Fortin0Yohana Sutiknyawati Kusuma Dewi1Lucky Hartanti2Tanjungpura UniversityTanjungpura UniversityTanjungpura University<p>Packaging will protect food from physical and chemical deterioration and maintains the economic value during storage. Generally, food packaging was made by plastic material which is cheap and easy to use. Plastic waste makes it difficult to degrade, so it is necessary to develop technology that aims to reduce the impact of plastic waste pollution by biodegradable packaging included edible film. Casein is one of the hydrocolloid ingredients which is utilized to made of edible film. Casein has flexibility, transparency, and tasteless film properties also it has a carrier antioxidant capacity. The addition of sappan wood extracts to the edible film that is interesting to observed as a carrier of antioxidant compounds. This research was conducted to obtain the concentration of sappan wood extract, which produces the best physicochemical characteristics of sodium caseinate edible film. The method used in this study was a one-factor Randomized Block Design (RBD) consisting of 5 levels of sappan wood extracts (0%, 2.5%, 5%, 7.5%, and 10% w/v<sub>total</sub>) with 5 replications. Based on this research to obtained the best physicochemical characteristics of edible film sodium caseinate with the addition 10% sappan wood extracts, which has a thickness value of 0.20 mm, solubility 24.421%, color L* (79.0) a* (8.3) b* (32.8), water holding capacity of 6.863 (g/g), and antioxidant activity of 24.170%.</p>https://jurnal.untirta.ac.id/index.php/fsj/article/view/16956antioxidant, edible film, sodium caseinate, secang wood |
| spellingShingle | Govinda Anggita Fortin Yohana Sutiknyawati Kusuma Dewi Lucky Hartanti Physicochemical Characteristics of Edible Film Sodium Caseinate with Sappan Wood Extract Addition Food ScienTech Journal antioxidant, edible film, sodium caseinate, secang wood |
| title | Physicochemical Characteristics of Edible Film Sodium Caseinate with Sappan Wood Extract Addition |
| title_full | Physicochemical Characteristics of Edible Film Sodium Caseinate with Sappan Wood Extract Addition |
| title_fullStr | Physicochemical Characteristics of Edible Film Sodium Caseinate with Sappan Wood Extract Addition |
| title_full_unstemmed | Physicochemical Characteristics of Edible Film Sodium Caseinate with Sappan Wood Extract Addition |
| title_short | Physicochemical Characteristics of Edible Film Sodium Caseinate with Sappan Wood Extract Addition |
| title_sort | physicochemical characteristics of edible film sodium caseinate with sappan wood extract addition |
| topic | antioxidant, edible film, sodium caseinate, secang wood |
| url | https://jurnal.untirta.ac.id/index.php/fsj/article/view/16956 |
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