Characterization of corn-starch edible film with the addition of microalgae extract Chlorella vulgaris as an antioxidant applied to dodol (glutinous-rice cake) products
Dodol, an Indonesian glutinous rice cake, is normally only lasts up to 7 days in room temperature and susceptible to rancidity. Addition of C.vulgaris extract to the edible film used as packaging for dodol is expected to be a new alternative to extend the shelf life of dodol through its antioxidant...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-12-01
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| Series: | Case Studies in Chemical and Environmental Engineering |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666016423002165 |
| _version_ | 1827630288027516928 |
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| author | Ni Wayan Sri Agustini Kusmiati Kusmiati Rahmania Admirasari Dian Alfian Nurcahyanto Noor Hidhayati Marsiti Apriastini Fifi Afiati Dody Priadi Baiq Mirna Fitriani Yelin Adalina Riza Zainuddin Ahmad |
| author_facet | Ni Wayan Sri Agustini Kusmiati Kusmiati Rahmania Admirasari Dian Alfian Nurcahyanto Noor Hidhayati Marsiti Apriastini Fifi Afiati Dody Priadi Baiq Mirna Fitriani Yelin Adalina Riza Zainuddin Ahmad |
| author_sort | Ni Wayan Sri Agustini |
| collection | DOAJ |
| description | Dodol, an Indonesian glutinous rice cake, is normally only lasts up to 7 days in room temperature and susceptible to rancidity. Addition of C.vulgaris extract to the edible film used as packaging for dodol is expected to be a new alternative to extend the shelf life of dodol through its antioxidant activity. The aims of this study were to evaluate the characteristics of edible film that added with C.vulgaris extract and to observe people preference, based on its organoleptic parameters. The test was conducted based on different concentrations of corn starch (1%, 3%, and 5%) and different types of solvents used to extract the microalga (ethanol and distilled water). Based on its appearance, aroma, flavor, and texture, dodol with additional C.vulgaris extract in distilled water (J1P1) showed the highest total organoleptic value of 25,87. This is supported by the characteristics of such edible film which has the highest solubility and the highest WVTR values, which were 29,25% and 1,1785, respectively, as well as low peroxide number, compared to that without additional C.vulgaris. These values exhibit no harmful effect to the environment, low risk of rancidity, and longer shelf-life time of dodol. |
| first_indexed | 2024-03-09T14:03:44Z |
| format | Article |
| id | doaj.art-41cadc579857442f90be2fda8d5c2094 |
| institution | Directory Open Access Journal |
| issn | 2666-0164 |
| language | English |
| last_indexed | 2024-03-09T14:03:44Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Case Studies in Chemical and Environmental Engineering |
| spelling | doaj.art-41cadc579857442f90be2fda8d5c20942023-11-30T05:11:17ZengElsevierCase Studies in Chemical and Environmental Engineering2666-01642023-12-018100511Characterization of corn-starch edible film with the addition of microalgae extract Chlorella vulgaris as an antioxidant applied to dodol (glutinous-rice cake) productsNi Wayan Sri Agustini0Kusmiati Kusmiati1Rahmania Admirasari2Dian Alfian Nurcahyanto3Noor Hidhayati4Marsiti Apriastini5Fifi Afiati6Dody Priadi7Baiq Mirna Fitriani8Yelin Adalina9Riza Zainuddin Ahmad10Research Center for Applied Microbiology, National Research and Innovation Agency (BRIN), Jl. Raya Bogor Km 46, Cibinong, 16911, IndonesiaResearch Center for Biosystematics and Evolution,National, Research and Innovation Agency (BRIN), Jl. Raya Bogor Km 46, Cibinong, 16911, Indonesia; Corresponding author.Research Center for Applied Microbiology, National Research and Innovation Agency (BRIN), Jl. Raya Bogor Km 46, Cibinong, 16911, IndonesiaResearch Center for Biosystematics and Evolution,National, Research and Innovation Agency (BRIN), Jl. Raya Bogor Km 46, Cibinong, 16911, IndonesiaResearch Center for Applied Microbiology, National Research and Innovation Agency (BRIN), Jl. Raya Bogor Km 46, Cibinong, 16911, IndonesiaResearch Center for Applied Microbiology, National Research and Innovation Agency (BRIN), Jl. Raya Bogor Km 46, Cibinong, 16911, IndonesiaResearch Center for Applied Microbiology, National Research and Innovation Agency (BRIN), Jl. Raya Bogor Km 46, Cibinong, 16911, IndonesiaResearch Center for Horticultural and Estate Crops, National Research and Innovation Agency (BRIN), Jl. Raya Bogor Km 46, Cibinong, 16911, IndonesiaStudy Program of Nutrition & Food Technology, Faculty of Life Science-Surya University, Kota Tangerang, Banten, 15143, IndonesiaResearch Center for Biomass and Bioproducts, National Research and Innovation Agency (BRIN), Jl. Raya Bogor Km 46, Cibinong, 16911, IndonesiaResearch Center for Veterinary Science. National Research and Innovation Agency (BRIN). Jl. Raya Bogor Km 46, Cibinong, 16911, IndonesiaDodol, an Indonesian glutinous rice cake, is normally only lasts up to 7 days in room temperature and susceptible to rancidity. Addition of C.vulgaris extract to the edible film used as packaging for dodol is expected to be a new alternative to extend the shelf life of dodol through its antioxidant activity. The aims of this study were to evaluate the characteristics of edible film that added with C.vulgaris extract and to observe people preference, based on its organoleptic parameters. The test was conducted based on different concentrations of corn starch (1%, 3%, and 5%) and different types of solvents used to extract the microalga (ethanol and distilled water). Based on its appearance, aroma, flavor, and texture, dodol with additional C.vulgaris extract in distilled water (J1P1) showed the highest total organoleptic value of 25,87. This is supported by the characteristics of such edible film which has the highest solubility and the highest WVTR values, which were 29,25% and 1,1785, respectively, as well as low peroxide number, compared to that without additional C.vulgaris. These values exhibit no harmful effect to the environment, low risk of rancidity, and longer shelf-life time of dodol.http://www.sciencedirect.com/science/article/pii/S2666016423002165C. vulgarisEdible filmDodolAntioxidant |
| spellingShingle | Ni Wayan Sri Agustini Kusmiati Kusmiati Rahmania Admirasari Dian Alfian Nurcahyanto Noor Hidhayati Marsiti Apriastini Fifi Afiati Dody Priadi Baiq Mirna Fitriani Yelin Adalina Riza Zainuddin Ahmad Characterization of corn-starch edible film with the addition of microalgae extract Chlorella vulgaris as an antioxidant applied to dodol (glutinous-rice cake) products Case Studies in Chemical and Environmental Engineering C. vulgaris Edible film Dodol Antioxidant |
| title | Characterization of corn-starch edible film with the addition of microalgae extract Chlorella vulgaris as an antioxidant applied to dodol (glutinous-rice cake) products |
| title_full | Characterization of corn-starch edible film with the addition of microalgae extract Chlorella vulgaris as an antioxidant applied to dodol (glutinous-rice cake) products |
| title_fullStr | Characterization of corn-starch edible film with the addition of microalgae extract Chlorella vulgaris as an antioxidant applied to dodol (glutinous-rice cake) products |
| title_full_unstemmed | Characterization of corn-starch edible film with the addition of microalgae extract Chlorella vulgaris as an antioxidant applied to dodol (glutinous-rice cake) products |
| title_short | Characterization of corn-starch edible film with the addition of microalgae extract Chlorella vulgaris as an antioxidant applied to dodol (glutinous-rice cake) products |
| title_sort | characterization of corn starch edible film with the addition of microalgae extract chlorella vulgaris as an antioxidant applied to dodol glutinous rice cake products |
| topic | C. vulgaris Edible film Dodol Antioxidant |
| url | http://www.sciencedirect.com/science/article/pii/S2666016423002165 |
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