Characteristic of Pedada Fruit Starch and Pectin and Its Application as Edible Film Raw Materials

Galih Wendi Pradana, Agoes Mardiono Jacoeb, Ruddy Suwandi

Abstract


The synthetic packaging which commonly used so far generate new problems for health and the environment. A safe packaging technology and product with friendly environment is needed to be developed. One of them is in form of edible film. Sonneratia caseolaris fruit has potential as raw material for edible film production, because its availability in nature is quite abundant and is thought to have a quite
high starch and pectin content. The purpose of this study was to determine the characteristics of starch and pectin from Sonneratia caseolaris fruit and to determine the edible film characteristics of the starch and pectin produced. The starch extraction of S. caseolaris produce 51.04% total starch content, 24.23% amylose, and 26.81% amylopectin. The pectin extraction of S. caseolaris uses 0.5% (w/v) ammonium oxalate solvent with 50 and 70 minute time variants. The results showed that starch and pectin (70 minutes extraction process) from S. caseolaris can be used as raw material in edible film production. Differences in starch and pectin concentrations affect the edible film characteristics. Edible film with 4% starch, 1.5% pectin, and 1.5% glycerol formula had the best characteristics of tensile strength, percent elongation, water vapour
transmission rate, and water vapour permeability value.

Keywords


amylopectin, amylose, extraction, Sonneratia caseolaris, total starch

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DOI: http://dx.doi.org/10.17844/jphpi.v20i3.19818

                       

                                     

 

                            

                                     

 

                                  

 

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