PENGEMBANGAN PROSES COMPRESSION MOLDING DALAM PEMBUATAN EDIBLE FILM DARI TEPUNG KORO PEDANG (Canavalia ensiformis L.) [Development of Compression Molding Process for Edible Films Production from Canavalia ensiformis (L.) Flour]
Edible Films based on Canavalia Ensiformis flour could be made using compression molding process. This research was to investigate temperature (120oC, 130oC, 140oC) and pressure ( 0.845 Mpa, 1.690 Mpa, 2.540 Mpa) effect on the properties of the film. The compression-molding pressure significantly a...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2011-06-01
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| Series: | Jurnal Teknologi dan Industri Pangan |
| Subjects: | |
| Online Access: | http://journal.ipb.ac.id/index.php/jtip/article/view/3396 |
| _version_ | 1811298811255980032 |
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| author | Triana Lindriati1)* Hari Arbiantara2) |
| author_facet | Triana Lindriati1)* Hari Arbiantara2) |
| author_sort | Triana Lindriati1)* |
| collection | DOAJ |
| description | Edible Films based on Canavalia Ensiformis flour could be made using compression molding process. This research was to investigate temperature (120oC, 130oC, 140oC) and pressure ( 0.845 Mpa, 1.690 Mpa, 2.540 Mpa) effect on the properties of the film. The compression-molding pressure significantly affected the film’s thickness, lightness, tensile strength, elongation and Water Vapor Transmition Rate (WVTR). Meanwhile molding temperature only affected film’s elongation (P<0.05) over the range of conditions studied. Increase in compaction pressure resulted in decreased thickness, tensile strength, elongation with increase in lightness (L*) and WVTR. Increasing the molding temperature decreased elongation. Flexible, light-yellow edible films could be produced at a processing temperature of 140oC and compaction pressure of 0.845 Mpa. The films thickness was 0.302 mm; lightness (L*) was 68.557, tensile strength was 4.091 Mpa, elongation was 37.547 % and WVTR was 0.001 mg/m2.det. |
| first_indexed | 2024-04-13T06:24:55Z |
| format | Article |
| id | doaj.art-a16445a128b847a98b693693d640d703 |
| institution | Directory Open Access Journal |
| issn | 1979-7788 2087-751X |
| language | English |
| last_indexed | 2024-04-13T06:24:55Z |
| publishDate | 2011-06-01 |
| publisher | Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) |
| record_format | Article |
| series | Jurnal Teknologi dan Industri Pangan |
| spelling | doaj.art-a16445a128b847a98b693693d640d7032022-12-22T02:58:28ZengBogor Agricultural University; Indonesian Food Technologist Association (IAFT)Jurnal Teknologi dan Industri Pangan1979-77882087-751X2011-06-012215357PENGEMBANGAN PROSES COMPRESSION MOLDING DALAM PEMBUATAN EDIBLE FILM DARI TEPUNG KORO PEDANG (Canavalia ensiformis L.) [Development of Compression Molding Process for Edible Films Production from Canavalia ensiformis (L.) Flour]Triana Lindriati1)*Hari Arbiantara2)Edible Films based on Canavalia Ensiformis flour could be made using compression molding process. This research was to investigate temperature (120oC, 130oC, 140oC) and pressure ( 0.845 Mpa, 1.690 Mpa, 2.540 Mpa) effect on the properties of the film. The compression-molding pressure significantly affected the film’s thickness, lightness, tensile strength, elongation and Water Vapor Transmition Rate (WVTR). Meanwhile molding temperature only affected film’s elongation (P<0.05) over the range of conditions studied. Increase in compaction pressure resulted in decreased thickness, tensile strength, elongation with increase in lightness (L*) and WVTR. Increasing the molding temperature decreased elongation. Flexible, light-yellow edible films could be produced at a processing temperature of 140oC and compaction pressure of 0.845 Mpa. The films thickness was 0.302 mm; lightness (L*) was 68.557, tensile strength was 4.091 Mpa, elongation was 37.547 % and WVTR was 0.001 mg/m2.det.http://journal.ipb.ac.id/index.php/jtip/article/view/3396edible filmCanavalia ensiformis flourcompression molding |
| spellingShingle | Triana Lindriati1)* Hari Arbiantara2) PENGEMBANGAN PROSES COMPRESSION MOLDING DALAM PEMBUATAN EDIBLE FILM DARI TEPUNG KORO PEDANG (Canavalia ensiformis L.) [Development of Compression Molding Process for Edible Films Production from Canavalia ensiformis (L.) Flour] Jurnal Teknologi dan Industri Pangan edible film Canavalia ensiformis flour compression molding |
| title | PENGEMBANGAN PROSES COMPRESSION MOLDING DALAM PEMBUATAN EDIBLE FILM DARI TEPUNG KORO PEDANG (Canavalia ensiformis L.) [Development of Compression Molding Process for Edible Films Production from Canavalia ensiformis (L.) Flour] |
| title_full | PENGEMBANGAN PROSES COMPRESSION MOLDING DALAM PEMBUATAN EDIBLE FILM DARI TEPUNG KORO PEDANG (Canavalia ensiformis L.) [Development of Compression Molding Process for Edible Films Production from Canavalia ensiformis (L.) Flour] |
| title_fullStr | PENGEMBANGAN PROSES COMPRESSION MOLDING DALAM PEMBUATAN EDIBLE FILM DARI TEPUNG KORO PEDANG (Canavalia ensiformis L.) [Development of Compression Molding Process for Edible Films Production from Canavalia ensiformis (L.) Flour] |
| title_full_unstemmed | PENGEMBANGAN PROSES COMPRESSION MOLDING DALAM PEMBUATAN EDIBLE FILM DARI TEPUNG KORO PEDANG (Canavalia ensiformis L.) [Development of Compression Molding Process for Edible Films Production from Canavalia ensiformis (L.) Flour] |
| title_short | PENGEMBANGAN PROSES COMPRESSION MOLDING DALAM PEMBUATAN EDIBLE FILM DARI TEPUNG KORO PEDANG (Canavalia ensiformis L.) [Development of Compression Molding Process for Edible Films Production from Canavalia ensiformis (L.) Flour] |
| title_sort | pengembangan proses compression molding dalam pembuatan edible film dari tepung koro pedang canavalia ensiformis l development of compression molding process for edible films production from canavalia ensiformis l flour |
| topic | edible film Canavalia ensiformis flour compression molding |
| url | http://journal.ipb.ac.id/index.php/jtip/article/view/3396 |
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