Physical Characteristics of Edible Film made from Carrageenan and Beeswax Composites through Nanoemulsion Process

Christmas Togas, Siegfried Berhimpon, Roike Iwan Montolalu, Henny Adeleida Dien, Feny Mentang

Abstract


A research on producing edible film from composite of carrageenan and beeswax using nanoemulsion
process has been conducted, with the objective is to analyze the effect of composite concentrations
and homogenization rate on physical characteristics of edible films. The edible films were made using
carrageenan concentrations 3.5 and 4.5%, beeswax concentrations 0.2, 0.4, 0.6 and 0.8% and homogenization
rates of 2,000 and 3,000 rpm. Physical properties of the edible film were analyzed, i.e: thickness, tensile
strength, elongation, water vapor transmission rate and percent of solubility. The result, shows that the
composite concentration ratio of carrageenan and beeswax and homogenization rate influence the physical
characteristics of edible film. Increased concentrations of composite and homogenization rates have highly
significant effect (p<0.01) on decreased of water vapor transmission rate and increased of elongation and
percent of solubility, however have no significant effect (p>0.05) on increased of thickness and tensile
strength. The best treatment was obtained from composite concentration ratio of carrageenan 4,5% and
beeswax 0.8% with homogenization rate 3000 rpm, with the average value of thickness 0.1534 mm, tensile
strength 22.44 N/mm2, elongation 22.5%, water vapor transmission rate 25.3411 g/m2/hr and percent of
solubility 88%.


Keywords


edible film, homogenization, tensile strength, water vapor transmission

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DOI: http://dx.doi.org/10.17844/jphpi.v20i3.19767

                       

                                     

 

                            

                                     

 

                                  

 

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