Processing of edible film from the composite of carrageenan, tapioca flour and beeswax
Study on the processing of edible film from the composite of carrageenan, tapioca flour and beeswax has been conducted. The research was performed in two steps i.e. preliminary and main experiments. Preliminary experiment was aimed to determine range of carrageenan concentrations in the processing o...
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| Veröffentlicht in: | Jurnal pascapanen dan bioteknologi kelautan dan perikanan 2006-01, Vol.1 (2), p.93-102 |
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| creator | Irianto, HE Darmawan, M Mindarwati, E |
| description | Study on the processing of edible film from the composite of carrageenan, tapioca flour and beeswax has been conducted. The research was performed in two steps i.e. preliminary and main experiments. Preliminary experiment was aimed to determine range of carrageenan concentrations in the processing of edible film to be used in the main experiment. The main experiment was directed to investigate the optimum concentrations of carrageenan (1.5; 2; and 2.5%), tapioca flour (0. 3; 0. 5; and 0. 7%) and beeswax (0. 3 and 0. 5%) in the production of composite edible film. Parameters observed were product appearance and physical characteristic such as elongation percentage, tensile strength, product thickness and water vapor transmission rate. Results of preliminary experiment showed that edible film made using 2% carrageenan exhibited better appearance compared to others. While, results of the main experiment indicated that carrageenan addition demonstrated significant effect on elongation percentage, tensile strength, thickness and water vapor transmission rate of edible film. Tapioca flour addition showed pronounced effect on tensile strength of the product, while beeswax concentration treatment exhibited insignificant effect on all tested parameters. The best edible film was obtained through the processing using 2.5% carrageenan, 0.3% tapioca flour and 0.3% beeswax. Characteristics of the best edible film were 4% elongation percentage, 990.48 kg f/cm super(2) tensile strength, 0.079 mm thickness and 1054.5 g/m super(2)/day water vapor transmission rate.Original Abstract: Penelitian pembuatan edible film dari komposit karaginan, tepung tapioka dan lilin lebah telah dilakukan. Penelitian ini dilakukan dalam dua tahapan yaitu penelitian pendahuluan dan penelitian utama. Penelitian pendahuluan bertujuan untuk menentukan kisaran konsentrasi karaginan (1, 2, dan 3%) yang akan digunakan pada penelitian utama. Penelitian utama bertujuan untuk menentukan konsentrasi optimum dari karaginan (1,5; 2; dan 2,5%), tepung tapioka (0,3; 0,5; dan 0,7%) dan lilin lebah (0,3 dan 0,5%) yang digunakan pada pembuatan edible film. Parameter yang diamati adalah kenampakan edible film secara organoleptik dan karakteristik fisiknya yang meliputi pemanjangan, ketebalan, kuat tarik dan laju transmisi uap air. Hasil penelitian pendahuluan menunjukkan bahwa konsentrasi karaginan 2% menghasilkan kenampakan edible film yang lebih baik dibandingkan dengan dua konsentrasi lain yang diuji. Dari ha |
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The research was performed in two steps i.e. preliminary and main experiments. Preliminary experiment was aimed to determine range of carrageenan concentrations in the processing of edible film to be used in the main experiment. The main experiment was directed to investigate the optimum concentrations of carrageenan (1.5; 2; and 2.5%), tapioca flour (0. 3; 0. 5; and 0. 7%) and beeswax (0. 3 and 0. 5%) in the production of composite edible film. Parameters observed were product appearance and physical characteristic such as elongation percentage, tensile strength, product thickness and water vapor transmission rate. Results of preliminary experiment showed that edible film made using 2% carrageenan exhibited better appearance compared to others. While, results of the main experiment indicated that carrageenan addition demonstrated significant effect on elongation percentage, tensile strength, thickness and water vapor transmission rate of edible film. Tapioca flour addition showed pronounced effect on tensile strength of the product, while beeswax concentration treatment exhibited insignificant effect on all tested parameters. The best edible film was obtained through the processing using 2.5% carrageenan, 0.3% tapioca flour and 0.3% beeswax. Characteristics of the best edible film were 4% elongation percentage, 990.48 kg f/cm super(2) tensile strength, 0.079 mm thickness and 1054.5 g/m super(2)/day water vapor transmission rate.Original Abstract: Penelitian pembuatan edible film dari komposit karaginan, tepung tapioka dan lilin lebah telah dilakukan. Penelitian ini dilakukan dalam dua tahapan yaitu penelitian pendahuluan dan penelitian utama. Penelitian pendahuluan bertujuan untuk menentukan kisaran konsentrasi karaginan (1, 2, dan 3%) yang akan digunakan pada penelitian utama. Penelitian utama bertujuan untuk menentukan konsentrasi optimum dari karaginan (1,5; 2; dan 2,5%), tepung tapioka (0,3; 0,5; dan 0,7%) dan lilin lebah (0,3 dan 0,5%) yang digunakan pada pembuatan edible film. Parameter yang diamati adalah kenampakan edible film secara organoleptik dan karakteristik fisiknya yang meliputi pemanjangan, ketebalan, kuat tarik dan laju transmisi uap air. Hasil penelitian pendahuluan menunjukkan bahwa konsentrasi karaginan 2% menghasilkan kenampakan edible film yang lebih baik dibandingkan dengan dua konsentrasi lain yang diuji. Dari hasil penelitian utama diketahui bahwa perlakuan konsentrasi karaginan berpengaruh nyata terhadap persen pemanjangan, kuat tarik, laju transmisi uap air dan ketebalan edible film. Perlakuan konsentrasi tepung tapioka berpengaruh nyata terhadap laju transmisi uap air edible film. Sedangkan perlakuan konsentrasi lilin lebah tidak memberikan pengaruh nyata terhadap sernua parameter yang diamati. Edible film terbaik dihasilkan dari perlakuan penambahan karaginan 2,5%, tepung tapioka 0,3% dan lilin lebah 0,3% dengan karakteristik produk: persentase pemanjangan 4%, nilai kuat tarik 990,48 kg f/cm super(2), laju transmisi uap air 1054,5 g/m super(2)/hari dan ketebalan 0,079 mm.</description><identifier>ISSN: 1907-9133</identifier><identifier>EISSN: 2406-9264</identifier><language>ind</language><subject>Freshwater</subject><ispartof>Jurnal pascapanen dan bioteknologi kelautan dan perikanan, 2006-01, Vol.1 (2), p.93-102</ispartof><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,778,782</link.rule.ids></links><search><creatorcontrib>Irianto, HE</creatorcontrib><creatorcontrib>Darmawan, M</creatorcontrib><creatorcontrib>Mindarwati, E</creatorcontrib><title>Processing of edible film from the composite of carrageenan, tapioca flour and beeswax</title><title>Jurnal pascapanen dan bioteknologi kelautan dan perikanan</title><description>Study on the processing of edible film from the composite of carrageenan, tapioca flour and beeswax has been conducted. The research was performed in two steps i.e. preliminary and main experiments. Preliminary experiment was aimed to determine range of carrageenan concentrations in the processing of edible film to be used in the main experiment. The main experiment was directed to investigate the optimum concentrations of carrageenan (1.5; 2; and 2.5%), tapioca flour (0. 3; 0. 5; and 0. 7%) and beeswax (0. 3 and 0. 5%) in the production of composite edible film. Parameters observed were product appearance and physical characteristic such as elongation percentage, tensile strength, product thickness and water vapor transmission rate. Results of preliminary experiment showed that edible film made using 2% carrageenan exhibited better appearance compared to others. While, results of the main experiment indicated that carrageenan addition demonstrated significant effect on elongation percentage, tensile strength, thickness and water vapor transmission rate of edible film. Tapioca flour addition showed pronounced effect on tensile strength of the product, while beeswax concentration treatment exhibited insignificant effect on all tested parameters. The best edible film was obtained through the processing using 2.5% carrageenan, 0.3% tapioca flour and 0.3% beeswax. Characteristics of the best edible film were 4% elongation percentage, 990.48 kg f/cm super(2) tensile strength, 0.079 mm thickness and 1054.5 g/m super(2)/day water vapor transmission rate.Original Abstract: Penelitian pembuatan edible film dari komposit karaginan, tepung tapioka dan lilin lebah telah dilakukan. Penelitian ini dilakukan dalam dua tahapan yaitu penelitian pendahuluan dan penelitian utama. Penelitian pendahuluan bertujuan untuk menentukan kisaran konsentrasi karaginan (1, 2, dan 3%) yang akan digunakan pada penelitian utama. Penelitian utama bertujuan untuk menentukan konsentrasi optimum dari karaginan (1,5; 2; dan 2,5%), tepung tapioka (0,3; 0,5; dan 0,7%) dan lilin lebah (0,3 dan 0,5%) yang digunakan pada pembuatan edible film. Parameter yang diamati adalah kenampakan edible film secara organoleptik dan karakteristik fisiknya yang meliputi pemanjangan, ketebalan, kuat tarik dan laju transmisi uap air. Hasil penelitian pendahuluan menunjukkan bahwa konsentrasi karaginan 2% menghasilkan kenampakan edible film yang lebih baik dibandingkan dengan dua konsentrasi lain yang diuji. Dari hasil penelitian utama diketahui bahwa perlakuan konsentrasi karaginan berpengaruh nyata terhadap persen pemanjangan, kuat tarik, laju transmisi uap air dan ketebalan edible film. Perlakuan konsentrasi tepung tapioka berpengaruh nyata terhadap laju transmisi uap air edible film. Sedangkan perlakuan konsentrasi lilin lebah tidak memberikan pengaruh nyata terhadap sernua parameter yang diamati. Edible film terbaik dihasilkan dari perlakuan penambahan karaginan 2,5%, tepung tapioka 0,3% dan lilin lebah 0,3% dengan karakteristik produk: persentase pemanjangan 4%, nilai kuat tarik 990,48 kg f/cm super(2), laju transmisi uap air 1054,5 g/m super(2)/hari dan ketebalan 0,079 mm.</description><subject>Freshwater</subject><issn>1907-9133</issn><issn>2406-9264</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><recordid>eNqVyrFuwjAQAFALFYmo5R9uZCCSHYeQzAjUsUPVFR3mTI0cX_Algs9HSP2BTm95M1VUtW7KrmrqN1WYTm_Lzli7UEuRq9batBtTaVuon6_MjkRCugB7oHM4RQIfYg8-cw_jL4HjfmAJI72Gw5zxQpQwrWHEIbBD8JGnDJjOcCKSOz4-1NxjFFr--a5Wh_337rMcMt8mkvHYB3EUIybiSY6mbduuMbW19h_1CWsrRxo</recordid><startdate>20060101</startdate><enddate>20060101</enddate><creator>Irianto, HE</creator><creator>Darmawan, M</creator><creator>Mindarwati, E</creator><scope>F1W</scope><scope>H95</scope><scope>L.G</scope></search><sort><creationdate>20060101</creationdate><title>Processing of edible film from the composite of carrageenan, tapioca flour and beeswax</title><author>Irianto, HE ; Darmawan, M ; Mindarwati, E</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-proquest_miscellaneous_18889614333</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>ind</language><creationdate>2006</creationdate><topic>Freshwater</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Irianto, HE</creatorcontrib><creatorcontrib>Darmawan, M</creatorcontrib><creatorcontrib>Mindarwati, E</creatorcontrib><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><jtitle>Jurnal pascapanen dan bioteknologi kelautan dan perikanan</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Irianto, HE</au><au>Darmawan, M</au><au>Mindarwati, E</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Processing of edible film from the composite of carrageenan, tapioca flour and beeswax</atitle><jtitle>Jurnal pascapanen dan bioteknologi kelautan dan perikanan</jtitle><date>2006-01-01</date><risdate>2006</risdate><volume>1</volume><issue>2</issue><spage>93</spage><epage>102</epage><pages>93-102</pages><issn>1907-9133</issn><eissn>2406-9264</eissn><abstract>Study on the processing of edible film from the composite of carrageenan, tapioca flour and beeswax has been conducted. The research was performed in two steps i.e. preliminary and main experiments. Preliminary experiment was aimed to determine range of carrageenan concentrations in the processing of edible film to be used in the main experiment. The main experiment was directed to investigate the optimum concentrations of carrageenan (1.5; 2; and 2.5%), tapioca flour (0. 3; 0. 5; and 0. 7%) and beeswax (0. 3 and 0. 5%) in the production of composite edible film. Parameters observed were product appearance and physical characteristic such as elongation percentage, tensile strength, product thickness and water vapor transmission rate. Results of preliminary experiment showed that edible film made using 2% carrageenan exhibited better appearance compared to others. While, results of the main experiment indicated that carrageenan addition demonstrated significant effect on elongation percentage, tensile strength, thickness and water vapor transmission rate of edible film. Tapioca flour addition showed pronounced effect on tensile strength of the product, while beeswax concentration treatment exhibited insignificant effect on all tested parameters. The best edible film was obtained through the processing using 2.5% carrageenan, 0.3% tapioca flour and 0.3% beeswax. Characteristics of the best edible film were 4% elongation percentage, 990.48 kg f/cm super(2) tensile strength, 0.079 mm thickness and 1054.5 g/m super(2)/day water vapor transmission rate.Original Abstract: Penelitian pembuatan edible film dari komposit karaginan, tepung tapioka dan lilin lebah telah dilakukan. Penelitian ini dilakukan dalam dua tahapan yaitu penelitian pendahuluan dan penelitian utama. Penelitian pendahuluan bertujuan untuk menentukan kisaran konsentrasi karaginan (1, 2, dan 3%) yang akan digunakan pada penelitian utama. Penelitian utama bertujuan untuk menentukan konsentrasi optimum dari karaginan (1,5; 2; dan 2,5%), tepung tapioka (0,3; 0,5; dan 0,7%) dan lilin lebah (0,3 dan 0,5%) yang digunakan pada pembuatan edible film. Parameter yang diamati adalah kenampakan edible film secara organoleptik dan karakteristik fisiknya yang meliputi pemanjangan, ketebalan, kuat tarik dan laju transmisi uap air. Hasil penelitian pendahuluan menunjukkan bahwa konsentrasi karaginan 2% menghasilkan kenampakan edible film yang lebih baik dibandingkan dengan dua konsentrasi lain yang diuji. Dari hasil penelitian utama diketahui bahwa perlakuan konsentrasi karaginan berpengaruh nyata terhadap persen pemanjangan, kuat tarik, laju transmisi uap air dan ketebalan edible film. Perlakuan konsentrasi tepung tapioka berpengaruh nyata terhadap laju transmisi uap air edible film. Sedangkan perlakuan konsentrasi lilin lebah tidak memberikan pengaruh nyata terhadap sernua parameter yang diamati. Edible film terbaik dihasilkan dari perlakuan penambahan karaginan 2,5%, tepung tapioka 0,3% dan lilin lebah 0,3% dengan karakteristik produk: persentase pemanjangan 4%, nilai kuat tarik 990,48 kg f/cm super(2), laju transmisi uap air 1054,5 g/m super(2)/hari dan ketebalan 0,079 mm.</abstract></addata></record> |
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| identifier | ISSN: 1907-9133 |
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| language | ind |
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| source | DOAJ Directory of Open Access Journals |
| subjects | Freshwater |
| title | Processing of edible film from the composite of carrageenan, tapioca flour and beeswax |
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