KARAKTERISTIK EDIBLE FILM BERBASIS GEL BUAH OKRA (Abelmoschus esculentus L) DENGAN PENAMBAHAN CMC (CARBOXY METHYL CELLULOSE) DAN GLISEROL
The gel found in okra fruit is a long-chain hydrocolloid polysaccharide which can be used as a stabilizer in edible films. Previous study showed that addition of cmc and glyserol 0.50% : 0.75% in edible film based on okra fruit gel resulted 24.83 MPa of tensile strength and moderate elongation (18.0...
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| Format: | Article |
| Language: | English |
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Universitas Trunojoyo Madura
2021-08-01
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| Series: | Agrointek |
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| Online Access: | https://journal.trunojoyo.ac.id/agrointek/article/view/10009 |
| _version_ | 1818754584391188480 |
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| author | Warkoyo Warkoyo Ardiana Desi Ayu Taufani Rista Anggriani |
| author_facet | Warkoyo Warkoyo Ardiana Desi Ayu Taufani Rista Anggriani |
| author_sort | Warkoyo Warkoyo |
| collection | DOAJ |
| description | The gel found in okra fruit is a long-chain hydrocolloid polysaccharide which can be used as a stabilizer in edible films. Previous study showed that addition of cmc and glyserol 0.50% : 0.75% in edible film based on okra fruit gel resulted 24.83 MPa of tensile strength and moderate elongation (18.09%). Meanwhile, cmc is used to improve the tensile strength and elongation of edible film and glycerol as a plasticizer. So it need to reformulate between cmc and glycerol by increasing its concentration. The aim of this research is to access the characteristic of edible films based on okra fruit gel due to the increase of cmc and glycerol concentration more than 1%, in order to produce edible films characteristic that meet standards. The results showed that the treatment of cmc 3% and glycerol 1.5% produced edible films that met the standards with 0.17 mm of thickness, 31.62 % of solubility, 1.07 A546/mm of transparency, 19.56 MPa of tensile strength, and 3.31 g/m2/h of WVTR. More over, the elongation in this treatment obtained up to 186%. Thus, the edible film of this treatment has great potential as an alternative to food packaging |
| first_indexed | 2024-12-18T05:25:34Z |
| format | Article |
| id | doaj.art-efc9ff25373a48eea75187f3eb169388 |
| institution | Directory Open Access Journal |
| issn | 1907-8056 2527-5410 |
| language | English |
| last_indexed | 2024-12-18T05:25:34Z |
| publishDate | 2021-08-01 |
| publisher | Universitas Trunojoyo Madura |
| record_format | Article |
| series | Agrointek |
| spelling | doaj.art-efc9ff25373a48eea75187f3eb1693882022-12-21T21:19:33ZengUniversitas Trunojoyo MaduraAgrointek1907-80562527-54102021-08-0115369570510.21107/agrointek.v15i3.100095388KARAKTERISTIK EDIBLE FILM BERBASIS GEL BUAH OKRA (Abelmoschus esculentus L) DENGAN PENAMBAHAN CMC (CARBOXY METHYL CELLULOSE) DAN GLISEROLWarkoyo Warkoyo0Ardiana Desi Ayu Taufani1Rista Anggriani2Prodi Teknologi Pangan, Fakultas Pertanian-Peternakan, Universitas Muhammadiyah MalangProdi Teknologi Pangan, Fakultas Pertanian-Peternakan, Universitas Muhammadiyah MalangProdi Teknologi Pangan, Fakultas Pertanian-Peternakan, Universitas Muhammadiyah MalangThe gel found in okra fruit is a long-chain hydrocolloid polysaccharide which can be used as a stabilizer in edible films. Previous study showed that addition of cmc and glyserol 0.50% : 0.75% in edible film based on okra fruit gel resulted 24.83 MPa of tensile strength and moderate elongation (18.09%). Meanwhile, cmc is used to improve the tensile strength and elongation of edible film and glycerol as a plasticizer. So it need to reformulate between cmc and glycerol by increasing its concentration. The aim of this research is to access the characteristic of edible films based on okra fruit gel due to the increase of cmc and glycerol concentration more than 1%, in order to produce edible films characteristic that meet standards. The results showed that the treatment of cmc 3% and glycerol 1.5% produced edible films that met the standards with 0.17 mm of thickness, 31.62 % of solubility, 1.07 A546/mm of transparency, 19.56 MPa of tensile strength, and 3.31 g/m2/h of WVTR. More over, the elongation in this treatment obtained up to 186%. Thus, the edible film of this treatment has great potential as an alternative to food packaginghttps://journal.trunojoyo.ac.id/agrointek/article/view/10009cmc, elongation, gliserol, okra gel, tensile strength |
| spellingShingle | Warkoyo Warkoyo Ardiana Desi Ayu Taufani Rista Anggriani KARAKTERISTIK EDIBLE FILM BERBASIS GEL BUAH OKRA (Abelmoschus esculentus L) DENGAN PENAMBAHAN CMC (CARBOXY METHYL CELLULOSE) DAN GLISEROL Agrointek cmc, elongation, gliserol, okra gel, tensile strength |
| title | KARAKTERISTIK EDIBLE FILM BERBASIS GEL BUAH OKRA (Abelmoschus esculentus L) DENGAN PENAMBAHAN CMC (CARBOXY METHYL CELLULOSE) DAN GLISEROL |
| title_full | KARAKTERISTIK EDIBLE FILM BERBASIS GEL BUAH OKRA (Abelmoschus esculentus L) DENGAN PENAMBAHAN CMC (CARBOXY METHYL CELLULOSE) DAN GLISEROL |
| title_fullStr | KARAKTERISTIK EDIBLE FILM BERBASIS GEL BUAH OKRA (Abelmoschus esculentus L) DENGAN PENAMBAHAN CMC (CARBOXY METHYL CELLULOSE) DAN GLISEROL |
| title_full_unstemmed | KARAKTERISTIK EDIBLE FILM BERBASIS GEL BUAH OKRA (Abelmoschus esculentus L) DENGAN PENAMBAHAN CMC (CARBOXY METHYL CELLULOSE) DAN GLISEROL |
| title_short | KARAKTERISTIK EDIBLE FILM BERBASIS GEL BUAH OKRA (Abelmoschus esculentus L) DENGAN PENAMBAHAN CMC (CARBOXY METHYL CELLULOSE) DAN GLISEROL |
| title_sort | karakteristik edible film berbasis gel buah okra abelmoschus esculentus l dengan penambahan cmc carboxy methyl cellulose dan gliserol |
| topic | cmc, elongation, gliserol, okra gel, tensile strength |
| url | https://journal.trunojoyo.ac.id/agrointek/article/view/10009 |
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