Physical-Mechanical Properties of Edible Film Based on Beneng Taro (Xanthosoma Undipes K.Koch) Starch with Plasticizer
<p<Edible film is a thin layer as a coating for foodstuffs made from edible materials such as taro. One of the taro tubers variety that can be used as edible film is Beneng from Banten. Edible films made from starch have a weakness that is easy to tear and have low elasticity, to change the ph...
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Gespeichert in:
| Autor*in: |
Serly Eka Puspita [verfasserIn] Fitria Riany Eris [verfasserIn] Rifqi Ahmad Riyanto [verfasserIn] |
|---|
| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2022 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
In: Food ScienTech Journal - Department of Food Technology, 2020, 4(2022), 1, Seite 37-46 |
|---|---|
| Übergeordnetes Werk: |
volume:4 ; year:2022 ; number:1 ; pages:37-46 |
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Link aufrufen |
|---|
| DOI / URN: |
10.33512/fsj.v4i1.15711 |
|---|
| Katalog-ID: |
DOAJ020802943 |
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| 520 | |a <p<Edible film is a thin layer as a coating for foodstuffs made from edible materials such as taro. One of the taro tubers variety that can be used as edible film is Beneng from Banten. Edible films made from starch have a weakness that is easy to tear and have low elasticity, to change the physical properties of the film from starch it is necessary to add a plasticizer. Plasticizers that are often added to the production of edible films are xylitol, sorbitol, polyethylene glycol, and glycerol. The purpose of this study was to determine the effect of the type of treatment and concentration of plasticizer on the physical-mechanical properties of edible film made from taro beneng starch. The treatment in this study was divided into 2 factors, the first factor was the type of plasticizer (sorbitol, glycerol and PEG), while the second factor was the concentration of the plasticizer (1%, 3%, and 5%). The tests carried out in this study were the tensile strength, elongation, thickness, water vapor transmission, and water solubility tests. The results showed that the type and concentration of plasticizer have a significant effect on the characteristics of the edible film. The interaction between the type and concentration of plasticizer has no significant effect on the water vapor transmission test. The best edible film in this study was the edible film with the addition of the plasticizer sorbitol with a concentration of 3%.</p< | ||
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10.33512/fsj.v4i1.15711 doi (DE-627)DOAJ020802943 (DE-599)DOAJ1627115712e840c8af03f3437969afef DE-627 ger DE-627 rakwb eng TP368-456 Serly Eka Puspita verfasserin aut Physical-Mechanical Properties of Edible Film Based on Beneng Taro (Xanthosoma Undipes K.Koch) Starch with Plasticizer 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier <p<Edible film is a thin layer as a coating for foodstuffs made from edible materials such as taro. One of the taro tubers variety that can be used as edible film is Beneng from Banten. Edible films made from starch have a weakness that is easy to tear and have low elasticity, to change the physical properties of the film from starch it is necessary to add a plasticizer. Plasticizers that are often added to the production of edible films are xylitol, sorbitol, polyethylene glycol, and glycerol. The purpose of this study was to determine the effect of the type of treatment and concentration of plasticizer on the physical-mechanical properties of edible film made from taro beneng starch. The treatment in this study was divided into 2 factors, the first factor was the type of plasticizer (sorbitol, glycerol and PEG), while the second factor was the concentration of the plasticizer (1%, 3%, and 5%). The tests carried out in this study were the tensile strength, elongation, thickness, water vapor transmission, and water solubility tests. The results showed that the type and concentration of plasticizer have a significant effect on the characteristics of the edible film. The interaction between the type and concentration of plasticizer has no significant effect on the water vapor transmission test. The best edible film in this study was the edible film with the addition of the plasticizer sorbitol with a concentration of 3%.</p< edible film plasticizer beneng starch Food processing and manufacture Fitria Riany Eris verfasserin aut Rifqi Ahmad Riyanto verfasserin aut In Food ScienTech Journal Department of Food Technology, 2020 4(2022), 1, Seite 37-46 (DE-627)1760609366 2715422X nnns volume:4 year:2022 number:1 pages:37-46 https://doi.org/10.33512/fsj.v4i1.15711 kostenfrei https://doaj.org/article/1627115712e840c8af03f3437969afef kostenfrei https://jurnal.untirta.ac.id/index.php/fsj/article/view/15711 kostenfrei https://doaj.org/toc/2685-4279 Journal toc kostenfrei https://doaj.org/toc/2715-422X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 4 2022 1 37-46 |
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10.33512/fsj.v4i1.15711 doi (DE-627)DOAJ020802943 (DE-599)DOAJ1627115712e840c8af03f3437969afef DE-627 ger DE-627 rakwb eng TP368-456 Serly Eka Puspita verfasserin aut Physical-Mechanical Properties of Edible Film Based on Beneng Taro (Xanthosoma Undipes K.Koch) Starch with Plasticizer 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier <p<Edible film is a thin layer as a coating for foodstuffs made from edible materials such as taro. One of the taro tubers variety that can be used as edible film is Beneng from Banten. Edible films made from starch have a weakness that is easy to tear and have low elasticity, to change the physical properties of the film from starch it is necessary to add a plasticizer. Plasticizers that are often added to the production of edible films are xylitol, sorbitol, polyethylene glycol, and glycerol. The purpose of this study was to determine the effect of the type of treatment and concentration of plasticizer on the physical-mechanical properties of edible film made from taro beneng starch. The treatment in this study was divided into 2 factors, the first factor was the type of plasticizer (sorbitol, glycerol and PEG), while the second factor was the concentration of the plasticizer (1%, 3%, and 5%). The tests carried out in this study were the tensile strength, elongation, thickness, water vapor transmission, and water solubility tests. The results showed that the type and concentration of plasticizer have a significant effect on the characteristics of the edible film. The interaction between the type and concentration of plasticizer has no significant effect on the water vapor transmission test. The best edible film in this study was the edible film with the addition of the plasticizer sorbitol with a concentration of 3%.</p< edible film plasticizer beneng starch Food processing and manufacture Fitria Riany Eris verfasserin aut Rifqi Ahmad Riyanto verfasserin aut In Food ScienTech Journal Department of Food Technology, 2020 4(2022), 1, Seite 37-46 (DE-627)1760609366 2715422X nnns volume:4 year:2022 number:1 pages:37-46 https://doi.org/10.33512/fsj.v4i1.15711 kostenfrei https://doaj.org/article/1627115712e840c8af03f3437969afef kostenfrei https://jurnal.untirta.ac.id/index.php/fsj/article/view/15711 kostenfrei https://doaj.org/toc/2685-4279 Journal toc kostenfrei https://doaj.org/toc/2715-422X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 4 2022 1 37-46 |
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10.33512/fsj.v4i1.15711 doi (DE-627)DOAJ020802943 (DE-599)DOAJ1627115712e840c8af03f3437969afef DE-627 ger DE-627 rakwb eng TP368-456 Serly Eka Puspita verfasserin aut Physical-Mechanical Properties of Edible Film Based on Beneng Taro (Xanthosoma Undipes K.Koch) Starch with Plasticizer 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier <p<Edible film is a thin layer as a coating for foodstuffs made from edible materials such as taro. One of the taro tubers variety that can be used as edible film is Beneng from Banten. Edible films made from starch have a weakness that is easy to tear and have low elasticity, to change the physical properties of the film from starch it is necessary to add a plasticizer. Plasticizers that are often added to the production of edible films are xylitol, sorbitol, polyethylene glycol, and glycerol. The purpose of this study was to determine the effect of the type of treatment and concentration of plasticizer on the physical-mechanical properties of edible film made from taro beneng starch. The treatment in this study was divided into 2 factors, the first factor was the type of plasticizer (sorbitol, glycerol and PEG), while the second factor was the concentration of the plasticizer (1%, 3%, and 5%). The tests carried out in this study were the tensile strength, elongation, thickness, water vapor transmission, and water solubility tests. The results showed that the type and concentration of plasticizer have a significant effect on the characteristics of the edible film. The interaction between the type and concentration of plasticizer has no significant effect on the water vapor transmission test. The best edible film in this study was the edible film with the addition of the plasticizer sorbitol with a concentration of 3%.</p< edible film plasticizer beneng starch Food processing and manufacture Fitria Riany Eris verfasserin aut Rifqi Ahmad Riyanto verfasserin aut In Food ScienTech Journal Department of Food Technology, 2020 4(2022), 1, Seite 37-46 (DE-627)1760609366 2715422X nnns volume:4 year:2022 number:1 pages:37-46 https://doi.org/10.33512/fsj.v4i1.15711 kostenfrei https://doaj.org/article/1627115712e840c8af03f3437969afef kostenfrei https://jurnal.untirta.ac.id/index.php/fsj/article/view/15711 kostenfrei https://doaj.org/toc/2685-4279 Journal toc kostenfrei https://doaj.org/toc/2715-422X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 4 2022 1 37-46 |
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10.33512/fsj.v4i1.15711 doi (DE-627)DOAJ020802943 (DE-599)DOAJ1627115712e840c8af03f3437969afef DE-627 ger DE-627 rakwb eng TP368-456 Serly Eka Puspita verfasserin aut Physical-Mechanical Properties of Edible Film Based on Beneng Taro (Xanthosoma Undipes K.Koch) Starch with Plasticizer 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier <p<Edible film is a thin layer as a coating for foodstuffs made from edible materials such as taro. One of the taro tubers variety that can be used as edible film is Beneng from Banten. Edible films made from starch have a weakness that is easy to tear and have low elasticity, to change the physical properties of the film from starch it is necessary to add a plasticizer. Plasticizers that are often added to the production of edible films are xylitol, sorbitol, polyethylene glycol, and glycerol. The purpose of this study was to determine the effect of the type of treatment and concentration of plasticizer on the physical-mechanical properties of edible film made from taro beneng starch. The treatment in this study was divided into 2 factors, the first factor was the type of plasticizer (sorbitol, glycerol and PEG), while the second factor was the concentration of the plasticizer (1%, 3%, and 5%). The tests carried out in this study were the tensile strength, elongation, thickness, water vapor transmission, and water solubility tests. The results showed that the type and concentration of plasticizer have a significant effect on the characteristics of the edible film. The interaction between the type and concentration of plasticizer has no significant effect on the water vapor transmission test. The best edible film in this study was the edible film with the addition of the plasticizer sorbitol with a concentration of 3%.</p< edible film plasticizer beneng starch Food processing and manufacture Fitria Riany Eris verfasserin aut Rifqi Ahmad Riyanto verfasserin aut In Food ScienTech Journal Department of Food Technology, 2020 4(2022), 1, Seite 37-46 (DE-627)1760609366 2715422X nnns volume:4 year:2022 number:1 pages:37-46 https://doi.org/10.33512/fsj.v4i1.15711 kostenfrei https://doaj.org/article/1627115712e840c8af03f3437969afef kostenfrei https://jurnal.untirta.ac.id/index.php/fsj/article/view/15711 kostenfrei https://doaj.org/toc/2685-4279 Journal toc kostenfrei https://doaj.org/toc/2715-422X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 4 2022 1 37-46 |
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Physical-Mechanical Properties of Edible Film Based on Beneng Taro (Xanthosoma Undipes K.Koch) Starch with Plasticizer |
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Serly Eka Puspita |
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Food ScienTech Journal |
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Food ScienTech Journal |
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2022 |
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Serly Eka Puspita Fitria Riany Eris Rifqi Ahmad Riyanto |
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TP368-456 |
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Elektronische Aufsätze |
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Serly Eka Puspita |
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10.33512/fsj.v4i1.15711 |
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physical-mechanical properties of edible film based on beneng taro (xanthosoma undipes k.koch) starch with plasticizer |
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TP368-456 |
| title_auth |
Physical-Mechanical Properties of Edible Film Based on Beneng Taro (Xanthosoma Undipes K.Koch) Starch with Plasticizer |
| abstract |
<p<Edible film is a thin layer as a coating for foodstuffs made from edible materials such as taro. One of the taro tubers variety that can be used as edible film is Beneng from Banten. Edible films made from starch have a weakness that is easy to tear and have low elasticity, to change the physical properties of the film from starch it is necessary to add a plasticizer. Plasticizers that are often added to the production of edible films are xylitol, sorbitol, polyethylene glycol, and glycerol. The purpose of this study was to determine the effect of the type of treatment and concentration of plasticizer on the physical-mechanical properties of edible film made from taro beneng starch. The treatment in this study was divided into 2 factors, the first factor was the type of plasticizer (sorbitol, glycerol and PEG), while the second factor was the concentration of the plasticizer (1%, 3%, and 5%). The tests carried out in this study were the tensile strength, elongation, thickness, water vapor transmission, and water solubility tests. The results showed that the type and concentration of plasticizer have a significant effect on the characteristics of the edible film. The interaction between the type and concentration of plasticizer has no significant effect on the water vapor transmission test. The best edible film in this study was the edible film with the addition of the plasticizer sorbitol with a concentration of 3%.</p< |
| abstractGer |
<p<Edible film is a thin layer as a coating for foodstuffs made from edible materials such as taro. One of the taro tubers variety that can be used as edible film is Beneng from Banten. Edible films made from starch have a weakness that is easy to tear and have low elasticity, to change the physical properties of the film from starch it is necessary to add a plasticizer. Plasticizers that are often added to the production of edible films are xylitol, sorbitol, polyethylene glycol, and glycerol. The purpose of this study was to determine the effect of the type of treatment and concentration of plasticizer on the physical-mechanical properties of edible film made from taro beneng starch. The treatment in this study was divided into 2 factors, the first factor was the type of plasticizer (sorbitol, glycerol and PEG), while the second factor was the concentration of the plasticizer (1%, 3%, and 5%). The tests carried out in this study were the tensile strength, elongation, thickness, water vapor transmission, and water solubility tests. The results showed that the type and concentration of plasticizer have a significant effect on the characteristics of the edible film. The interaction between the type and concentration of plasticizer has no significant effect on the water vapor transmission test. The best edible film in this study was the edible film with the addition of the plasticizer sorbitol with a concentration of 3%.</p< |
| abstract_unstemmed |
<p<Edible film is a thin layer as a coating for foodstuffs made from edible materials such as taro. One of the taro tubers variety that can be used as edible film is Beneng from Banten. Edible films made from starch have a weakness that is easy to tear and have low elasticity, to change the physical properties of the film from starch it is necessary to add a plasticizer. Plasticizers that are often added to the production of edible films are xylitol, sorbitol, polyethylene glycol, and glycerol. The purpose of this study was to determine the effect of the type of treatment and concentration of plasticizer on the physical-mechanical properties of edible film made from taro beneng starch. The treatment in this study was divided into 2 factors, the first factor was the type of plasticizer (sorbitol, glycerol and PEG), while the second factor was the concentration of the plasticizer (1%, 3%, and 5%). The tests carried out in this study were the tensile strength, elongation, thickness, water vapor transmission, and water solubility tests. The results showed that the type and concentration of plasticizer have a significant effect on the characteristics of the edible film. The interaction between the type and concentration of plasticizer has no significant effect on the water vapor transmission test. The best edible film in this study was the edible film with the addition of the plasticizer sorbitol with a concentration of 3%.</p< |
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Physical-Mechanical Properties of Edible Film Based on Beneng Taro (Xanthosoma Undipes K.Koch) Starch with Plasticizer |
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https://doi.org/10.33512/fsj.v4i1.15711 https://doaj.org/article/1627115712e840c8af03f3437969afef https://jurnal.untirta.ac.id/index.php/fsj/article/view/15711 https://doaj.org/toc/2685-4279 https://doaj.org/toc/2715-422X |
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Fitria Riany Eris Rifqi Ahmad Riyanto |
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2024-07-03T17:05:44.852Z |
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