Optimasi Pembuatan Heat Sealable Film dari Kolang-Kaling sebagai Bahan Kemasan
Article Sidebar
Accepted
22 April 2024
Published
21 June 2024
Keywords:
-
beeswax, edible film, heat sealable, kolang-kaling, optimization
Abstract
The sugar palm fruit (Arenga pinnata Merr.) has a great potential to be widely used in food industries due to its galactomannan that is able to form stable gels at high temperatures and produce excellent film properties. This study aimed to determine the optimum formula of edible films made from sugar palm fruit blended with carboxymethyl cellulose (CMC), beeswax, and glycerol, and then used them as food packaging. The independent variables included CMC concentration was 2–4% (w/v), beeswax concentration was 0.5–2% (w/v) and glycerol concentration was 1–2% (v/v). Sugar palm fruit 10 g and 100 mL of distilled water were set as fixed variables. The quality of the films was observed including thickness, heat sealability, water vapor transmission rate (WVTR), and solubility. The optimum formula was achieved as follows: 3.11% (w/v) CMC, 2.00% (w/v) beeswax, and 1.00% (v/v) glycerol. The optimum formula of edible film was thickness of 0.15 mm, heat sealability of 115.51 N/m, WVTR value of 2.86 g/m2/h, and solubility of 75.61%. Based on the characteristics of dissolution time test showed that the edible pouch took 2.5 min to dissolved.
References
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Aguilar, F., Autrup, H., Barlow, S., Castle, L., Crebelli, R., Dekant, W., Engel, K. H., Gontard, N., Gott, D., Grilli, S., Gürtler, R., Larsen, J. C., Leclercq, C., Leblanc, J. C., Malcata, F. X., Mennes, W., Milana, M. R., Pratt, I., Rietjens, I., Tobback, P., Toldrá, F. (2007). Beeswax (E 901) as a glazing agent and as carrier for flavours scientific opinion of the panel on food additives, flavourings, processing aids and materials in contact with food (AFC). EFSA Journal, 5(12), 615. https://doi.org/10.2903/j.efsa.2007.615
Adlin, I. A., Sebastiani, Y., & Hidayanti, T. N. (2020). Karakterisasi pembuatan edible film dengan variabel kombinasi tepung konjak dan karagenan serta konsentrasi gliserol. Jurnal Ilmiah Teknik Kimia, 4(2), 88–95. https://doi.org/10.32493/jitk.v4i2.6654
Bourbon, A. I., Costa, M. J., Maciel, L. C., Pastrana, L., Vicente, A. A., & Cerqueira, M. A. (2021). Active carboxymethylcellulose-based edible films: Influence of free and encapsulated curcumin on films’ properties. Foods, 10(7), 1512. https://doi.org/10.3390/foods10071512
Cortés-Rodríguez, M., Villegas-Yépez, C., González, J. H. G., Rodríguez, P. E., & Ortega-Toro, R. (2020). Development and evaluation of edible films based on cassava starch, whey protein, and bees wax. Heliyon, 6(9), 1–7. https://doi.org/10.1016/j.heliyon.2020.e04884
Costa, E. M., Silva, S., Pereira, C. F., Ribeiro, A. B., Casanova, F., Freixo, R., Manuela, F., & Ramos, Ó. L. (2023). Carboxymethyl cellulose as a food emulsifier: Are its days numbered? Polymers, 15(10), 2408. https://doi.org/10.3390/polym15102408
Dewi, R., Rahmi, R., & Nasrun, N. (2021). Perbaikan sifat mekanik dan laju transmisi uap air edible film bioplastik menggunakan minyak sawit dan plasticizer gliserol berbasis pati sagu. Jurnal Teknologi Kimia Unimal, 10(1), 61–77. https://doi.org/10.29103/jtku.v10i1.4177
Dhumal, C. V., & Sarkar, P. (2018). Composite edible films and coatings from food-grade biopolymers. Journal of Food Science and Technology, 55(11), 4369–4383. https://doi.org/10.1007/s13197-018-3402-9
Fatima, S., Abdullah, A., Masriani, M., & Hasriani, H. (2023). Konsentrasi sorbitol dan volume larutan terbaik pada cetakan film edibel dari pati sagu. Jurnal Ilmu Pertanian Indonesia, 28(1), 59–64. https://doi.org/10.18343/jipi.28.1.59
Gamboni, J. E., Bonfiglio, G. V., Slavutsky, A. M., & Bertuzzi, M. A. (2023). Evaluation of edible films as single-serve pouches for a sustainable packaging system. Food Chemistry Advances, 3, 100547. https://doi.org/10.1016/j.focha.2023.100547
Greenland, S., Senn, S. J., Rothman, K. J., Carlin, J. B., Poole, C., Goodman, S. N., & Altman, D. G. (2016). Statistical tests, P values, confidence intervals, and power: a guide to misinterpretations. European Journal of Epidemiology, 31(4), 337–350. https://doi.org/10.1007/s10654-016-0149-3
Handayani, S. U., Fahrudin, M., Mangestiyono, W., & Muhamad, A. F. H. (2021). Mechanical properties of commercial recycled polypropylene from plastic waste. Journal of Vocational Studies on Applied Research, 3(1), 1–4. https://doi.org/10.14710/jvsar.v3i1.10868
Harumarani, S., & Ma'ruf, W. F. (2016). Pengaruh perbedaan konsentrasi gliserol pada karakteristik edible film komposit semirefined Karagenan Eucheuma cottoni dan Beeswax. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 5(1), 101–105.
Hespanhol, L., Vallio, C. S., Costa, L. M., & Saragiotto, B. T. (2019). Understanding and interpreting confidence and credible intervals around effect estimates. Brazilian Journal of Physical Therapy, 23(4), 290–301. https://doi.org/10.1016/j.bjpt.2018.12.006
Hromiš, N., Lazić, V., Popović, S., Šuput, D., Bulut, S., Kravić, S., & Romanić, R. (2022). The possible application of edible pumpkin oil cake film as pouches for flaxseed oil protection. Food Chemistry, 371, 131197. https://doi.org/10.1016/j.foodchem.2021.131197
Ismawanti, R. D., Putri, W. D. R., Murtini, E. S., & Purwoto, H. (2020). Edible film made of corn starch-carrageenan-rice bran: The characteristic of formula's viscosity, water content, and water vapor transmission rate. Industria: Jurnal Teknologi dan Manajemen Agroindustri, 9(3), 173–183. https://doi.org/10.21776/ub.industria.2020.009.03.2
Juliani, D., Suyatma, N. E., & Taqi, F. M. (2022). Pengaruh Waktu pemanasan, jenis dan konsentrasi plasticizer terhadap karakteristik edible film K-karagenan. Jurnal Keteknikan Pertanian, 10(1), 29–40. https://doi.org/10.19028/jtep.010.1.29-40
Lintang, M., Tandi, O., Layuk, P., Karouw, S., & Dirpan, A. (2021). Characterization edible films of sago with glycerol as a plasticizer. In IOP Conference Series: Earth and Environmental Science (Vol. 807, No. 2, p. 022070). IOP Publishing. https://doi.org/10.1088/1755-1315/807/2/022070
Liu, C., Huang, J., Zheng, X., Liu, S., Lu, K., Tang, K., & Liu, J. (2020). Heat sealable soluble soybean polysaccharide/gelatin blend edible films for food packaging applications. Food Packaging and Shelf Life, 24, 100485. https://doi.org/10.1016/j.fpsl.2020.100485
Mardiatmoko, G. (2020). Pentingnya uji asumsi klasik pada analisis regresi linier berganda (studi kasus penyusunan persamaan allometrik kenari muda [Canarium indicum L.]). BAREKENG: Jurnal Ilmu Matematika dan Terapan, 14(3), 333–342. https://doi.org/10.30598/barekengvol 14iss3pp333-342
Meindrawan, B., Suyatma, N. E., Muchtadi, T. R., & Iriani, E. S. (2017). Aplikasi pelapis bionanokomposit berbasis karagenan untuk mempertahankan mutu buah mangga utuh. Jurnal Keteknikan Pertanian, 5(1), 89–96. https://doi.org/10.19028/jtep.05.1.89-96
Moulia, M. N., Syarief, R., Suyatma, N. E., Iriani, E. S., & Kusumaningrum, H. D. (2019). Aplikasi edible coating bionanokomposit untuk produk pempek pada penyimpanan suhu ruang. Jurnal Teknologi dan Industri Pangan, 30(1), 11–19. https://doi.org/10.6066/jtip.2019.30.1.11
Mudaffar, R. A. (2019). Karakteristik Edible film komposit dari pati sagu, gelatin dan lilin lebah (beeswax). Journal TABARO Agriculture Science, 2(2), 247–256. https://doi.org/10.35914/tabaro.v2i2.134
Muin, R., Anggraini, D., & Malau, F. (2017). Karakteristik fisik dan antimikroba edible film dari tepung tapioka dengan penambahan gliserol dan kunyit putih. Jurnal Teknik Kimia, 23(3), 191–198.
Nabila, S. D. P., Kusdarwati, R., & Agustono, A. (2018). Pengaruh penambahan beeswax sebagai plasticizer terhadap karakteristik fisik edible film kitosan. Jurnal Ilmiah Perikanan dan Kelautan, 10(1), 34–39. https://doi.org/10.20473/jipk.v10i1.8518
Oko, S., Kurniawan, A., & Alam, G. R. P. (2023). Pengaruh penambahan massa lilin lebah (beeswax) sebagai zat anti air pada pembuatan edible film dari beras merah (Oryza Nivara). Jurnal Teknologi, 15(1), 65–72.
Omar-Aziz, M., Khodaiyan, F., Yarmand, M. S., Mousavi, M., Gharaghani, M., Kennedy, J. F., & Hosseini, S. S. (2021). Combined effects of octenylsuccination and beeswax on pullulan films: Water-resistant and mechanical properties. Carbohydrate Polymers, 255, 117471. https://doi.org/10.1016/j.carbpol.2020.117471
Pérez-Vergara, L. D., Cifuentes, M. T., Franco, A. P., Pérez-Cervera, C. E., & Andrade-Pizarro, R. D. (2020). Development and characterization of edible films based on native cassava starch, beeswax, and propolis. NFS Journal, 21, 39–49. https://doi.org/10.1016/j.nfs.2020.09.002
Ramadhani, P. D., Supriyadi, S., Hendrasty, H. K., Laksana, E. M. B., & Santoso, U. (2023). Karakteristik edible film aktif berbasis kitosan dengan penambahan ekstrak daun jati. Jurnal Teknologi dan Industri Pangan, 34(1), 1–12. https://doi.org/10.6066/jtip.2023.34.1.1
Safitri ELD, Warkoyo W, Anggriani R. 2020. Safitri, E. L. D., Warkoyo, W., & Anggriani, R. (2020). Kajian karakteristik fisik dan mekanik edible film berbasis pati umbi suweg (Amorphophallus paeoniifolius) dengan variasi konsentrasi lilin lebah. Food Technology and Halal Science Journal, 3(1), 57–70. https://doi.org/10.22219/fths.v3i1.13061
Sängerlaub, S., Schmid, M., & Müller, K. (2018). Comparison of water vapour transmission rates of monolayer films determined by water vapour sorption and permeation experiments. Food Packaging and Shelf Life, 17, 80–84. https://doi.org/10.1016/j.fpsl.2018.06.004
Sari, N., Mairisya, M., Kurniasari, R., & Purnavita, S. (2019). Bioplastik berbasis galaktomanan hasil ekstraski ampas kelapa dengan campuran polyvinyl alkohol. Metana, 15(2), 71–78. https://doi.org/10.14710/metana.v15i2.24892
Sitompul, A. J. W. S., & Zubaidah, E. (2017). Pengaruh jenis dan konsentrasi plasticizer terhadap sifat fisik edible film kolang kaling (Arenga pinnata). Jurnal Pangan dan Agroindustri, 5(1), 13–25.
Suh, J. H., Ock, S. Y., Park, G. D., Lee, M. H., & Park, H. J. (2020). Effect of moisture content on the heat-sealing property of starch films from different botanical sources. Polymer Testing, 89, 106612. https://doi.org/10.1016/j.polymertesting.2020.106612
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Authors
SandiO. M., MuhandriT., & SuyatmaN. E. (2024). Optimasi Pembuatan Heat Sealable Film dari Kolang-Kaling sebagai Bahan Kemasan. Jurnal Teknologi Dan Industri Pangan, 35(1), 79-91. https://doi.org/10.6066/jtip.2024.35.1.79
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