THE CHARACTERISTICS OF YAM (Dioscorea Alata) STARCH EDIBLE FILM
DOI:
10.29303/jppipa.v5i1.174Published:
2018-12-06Downloads
Abstract
The purpose of this study was to determine the physical, mechanical and barrier properties of yam starch edible film. This research used Randomized Block Design (RAK).grouping the cultivar into 2, white and purple water yam. The starch concentration used were 1,33%, 2%, 2,67%, dan 3,33%.The results showed that the two cultivars produced similar properties of edible film. The concentration of water yam starch affected transparency, thickness, water vapour transmision rate (WVTR) and compressive streght of edible film, but did not affect its solubility in water. The starch concentration of 2.67% was found to be the most appropriate concentration which produce edible film with thickness 0.12 to 0.13 mm, transparency 12.42 to 13.24%/mm, solubility 84.36 to 86.60%, water vapor transmission rate 1.16 x10-2 to 1.08 x10-2 g/sec/m2, and compressive strenght 48.10 to 49.35 N/m2
Keywords:Edible Film, Water Yam, Cultivars, Starch concentration
References
ASTM., 1997. Annual book of ASTM standars.American Sociaty for Testing and Material. Philadelphia.
Basuki. S, Jariyah EK, Hartati DD. 2014. Karakteristik Edible Film Dari Pati Ubi Jalar Dan Gliserol. Jurnal Teknologi Pangan. 8:2. Surabaya.
Basiak E, Lenart A, Debeaufort F. 2017. Effect of Starch Type on the Physico-Chemical Properties of Edible Films. International Journal of Biological macromolecules http://dx.doi.org/10.1016/j.ijbiomac.2017.01.122
Carneiro-da-Cunha, M.G., Cerqueira, M.A., Souza, B.W.S., Souza, M.P., Teixeira, J.A. dan Vicente, A.A. (2009). Physical properties of edible coatings and films made with a polysaccharide from Anacardium occidentale L. Journal of Food Engineering 95: 379-385.
Fakhoury FM, Martelli SM, Bertan LC, Yamashita F, Mei LHI, Queiroz FPC. 2012. Edible Films Made From Blends of Manioc Starch and Gelatine – Influence of Different Types of Plastisizer and Different Levels of Macromolecules on Their Properties. LWT – Food Science and Technology, 49, 149-154.
Gontard, N., Guilbert., S., dan Cuq, J.L. 1992. Water and Glycerol as Plasticizer Affect Mechanical and Water Vapor Barrier Properties of an Edible Wheat Gluten Film. J. Food Science. 58(1): 206 - 211.
Jimenez A, Fabra MJ, Talens P, Chiralt A. 2012. Edible and biodegradable starch film: a review. Food and Bioprocess Technology, 5(6), 2058-2076.
Kusumawati DH, Putri WDR. 2013. Karakteristik fisik dan Kimia Edible Film Pati Jagung yang Diinkoporasi dengan Perasan Temu Hitam. Jurnal Pangan dan Agroindustri. 1:90-100.
Luchese CL, Frick JM, Patzer VL, Spada JC, Tessaro IC. (2015). Synthesis and characterization of biofilms using native and modified pinhao starch. Food hydrocolloids 45:203-210.
Mali S, Grossmann MVE, Garcia MA, Martino MN, Zaritzky NE. 2014. Barrier, Mechanical, Optical Properties of Plastisized Yam starch Film. Carbohydrate Polymer, 56, 129-135.
Manrich A, Moreira FKV, Otoni CG, Lorevice MV, martins MA, Mattoso LHC. 2017. Hydrophobic Edible Films Made up of Tomato Cutin and Pectin. Carbohydrate Polymers. http://dx.doi.org/10.1016/j.carbpol.2017.01.075
Nadia, L., Wirakartakusumah, M. A., Andarwulan, N., Purnomo, E. H., Koaze, H., & Noda, T. (2014). Characterization of physicochemical and functional properties of starch from five yam (Dioscorea Alata) cultivars in Indonesia. International Journal of Chemical Engineering and Aplications , 489-496.
Petersson, M. dan Stading, M. (2005). Water vapour permeability and mechanical properties of mixed starch-monoglyceride films and effect of film forming conditions. Food Hydrocolloids 19: 123-132.
Pineros-Hernandez D, Medina-Jaramillo, C, Lopez-Cordoba A. (2017). Edible cassava starch films for potential use as active food packaging. Food hydrocolloids 63:488-495
Plastic Europe. 2017. Plastics-the facts 2017. An analysis of european plastic production, demand, and waste data. Available from https://www.plasticseurope.org /en/resources/market-data
Santoso B, Hamzah B, Pambayun R. 2011. Pengembangan Edible Film Dengan Menggunakan Pati Ganyong Termodifikasi Ikatan Silang. Vol.22 (2:4).
Ulyarti, Lavlinesia, Fortuna, D., & Surhaini. (2016b). The study of physical properties of Dioscorea alata's starch from Jambi Province. IJASEIT , 456-459.
License
Authors who publish with Jurnal Penelitian Pendidikan IPA, agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution 4.0 International License (CC-BY License). This license allows authors to use all articles, data sets, graphics, and appendices in data mining applications, search engines, web sites, blogs, and other platforms by providing an appropriate reference. The journal allows the author(s) to hold the copyright without restrictions and will retain publishing rights without restrictions.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in Jurnal Penelitian Pendidikan IPA.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
