Characteristics and Permeability Properties of Sago Starch Edible Film
Keywords:
edible film, sago, wrapping
Abstract
The research was aimed to study the potential of sago starch as an edible film or edible wrapper, which is used as a barrier to mass transfer. The edible film was made from sago starch with the addition of nutmeg pectin at concentrations of 0%, 10%, 15%, 20% and 25% by adding glycerol as much as 20% w/w. The results showed that the addition of nutmeg pectin and glycerol was able both to improve film characteristics and to control mass transfer. Addition of nutmeg pectin caused an increase in the Water Vapor Permeability (WVP) value of the film. Edible sago starch films can be used as a dodol packaging material because it protects products from oxidation and fungi, and is a better barrier from oxygen when compared to synthetic films. The increase in nutmeg pectin concentration caused an increase in WVP and exponential oxygen permeability.
Keywords: edible film, sago, wrapping
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References
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Swenson, H.A., J.C. Miers, T.H. Schultz, and H.S. Owens. 1953. Pectinate and pectate coatings. II. Application to nuts a fruit product. Food Technology 16: 232-235.
Wattimena, D., L. Ega, and F.J. Polnaya. 2016. Characteristics of edible film from native and phosphate sago starches with the addition of glycerol. Agritech 36: 247-252. DOI:10.22146/agritech.16661
Banker, G.S., A.Y. Gore, and J. Swarbrick. 1966. Water Vapor transmission properties of free polymer films. Journal of Pharmacy and Pharmacology 18: 457-466. DOI: 10.1111/j.2042-7158.1966.tb07906.x
Balitbangtan. 2015. Inovasi teknologi Pasca Panen Pertanian Bioindustri. BB Pascapanen Pertanian. Kementerian Pertanian.
Fennema, O.R. 1985. Water and Ice. Di dalam Fennema, O. R. (ed). Food Chemistry Marcel Dekker, Inc., New York.
Gennadios, A., A.H. Brandenburg, C.L. Weller, and R.F. Testin. 1993. Effect of pH on properties of wheat gluten and soy protein isolate films. Journal of Agricultural and Food Chemistry 41: 1835-1839. DOI: 10.1021/jf00035a006
Gulbert, S. 1986. Technology and Application of Edible Film Protective Films. In food Packaging and Preservation, M. Mathlouthi (ed). pp. 213-233. Elsevier Science Publishing Co. Inc. New York.
Gontard, N. and S. Guilbert. 1992. Bio Packaging.: Tecnology and Properties of Edible and/or Biodegradable Material of Agricultural Origin. Food Packaging and Preservation. The AVI Publ. Inc., Westport Connecticut.
Gontard, N., S. Guilbert, dan J.L. Cuq. 1993. Water and glycerol as plasticizers affect mechanical and water vapor barrier properties of an edible wheat gluten film. Journal of Food Science 58: 206-211. DOI: 10.1111/j.1365-2621.1993.tb03246.x
Gomez, K.A. and A.A. Gomez. 1984. Statistical Procedures for Agricultural Research. John Wiley and Sons, New York.
Hay, P.M. 1986. Properties and Methods of Identification of Commercial Films. The Science and Technology of Polymer Film Interscience. London.
Heralp T.J., R. Gnanasambandam, B.H. McGuire, and K.A. Hachmeister. 1995. Degradable wheat gluten film preparation, properties and applications. Journal of Food Science 60: 1147-1150. DOI: 10.1111/j.1365-2621.1995.tb06311.x
Krochta, J.M. 1997. Edible composite moisture-barrier films. In Packaging Yearbook 1996. B. Blackstone (Ed). p. 38-54. National Food Processors. New York.
Krochta, J.M., E.A. Baldwin, and M.O. Nisperos-Carriedo. 1994. Edible coating and films to Improve Food Quality. Ils ed.Tecnomic Publishing Co. Lancaster, P.A.
Layuk, P. 2001. Karakteristik Edible Film Komposit Pektin Daging Buah Pala (Myristica fragrans Hout) dengan Tapioka. Tesis. UGM Yogyakarta.
Layuk, P., D.W. Marseno, and Haryadi. 2002. Characterization of edible film composite made of pectin from nutmeg mesocarp and tapioca. Jurnal Teknologi dan Industri Pangan 13: 178-183.
Layuk, S. dan P. Layuk. 2016. Biodegradable film dari pati jagung dan penerapannya pada buah salak. Bulletin Agroteksain.
Linsdsay, R.C. 1985. Food additives di dalam Fennema, O.R. (ed). Food Chemistry. Marcel Dekker. INC. New York.
McHugh, T.H. and J.M. Krochta. 1994. Water vapor permeability properties of edible whey protein-lipid emulsion film. Journal of the American Oil Chemists’ Society 71: 307-312. DOI: 10.1007/BF02638058
McHugh, T.H., J.F. Aujard, and J.M. Krochta. 1994. Plasticized whey protein edible films: Water vapor permeability properties. Jorunal of Food Science 59: 416-419. DOI: 10.1111/j.1365-2621.1994.tb06980.x
McHugh, T.H. and J.M. Krochta. 1994. Sorbitol VS glycerol plasticized whey protein edible film integrated oxygen permeability and tensile strength evaluation. Journal of Agricultural and Food Chemistry 42: 841-845. DOI: 10.1021/jf00040a001
Park, H.J., C.L. Weller, P.J. Vergano, and R.F. Testin. 1993. Permeability and mechanical properties of cellulose-based edible film. Journal of Food Science 58: 136-1370. DOI: 10.1111/j.1365-2621.1993.tb06183.x
Polnaya, F.J., Haryadi, and D.W. Marseno. 2006. Edible film characterizations from native and medication sago starch. Agritech 26: 179-185.
Polnaya, F.J., J. Talahatu, Haryadi, and D.W. Marseno. 2012. Properties of biodegradable films from hydroxypropyl sago starches. Asian Journal of Food and Agro-Industry 5: 183-192.
Sayaka, B. 2016. Industri dan Pemasaran Pangan Lokal. Dalam Pangan Lokal, Budaya, Potensi dan Prospek Pengembangan. IAARD Press.
Slade, L. and H. Levine. 1991. Beyond water activity recent advances on an alternative approach to the assessment of food quality and safety. Critical Review in Food Science and Nutrition 30: 115-360.
Sunarti, P., dan P. Layuk. 2010. Mempelajari sifat mekanik dan barrier edible film dari pati jagung. INFOKES-Jurnal Ilmu Kesehatan 4: 97-102.
Swenson, H.A., J.C. Miers, T.H. Schultz, and H.S. Owens. 1953. Pectinate and pectate coatings. II. Application to nuts a fruit product. Food Technology 16: 232-235.
Wattimena, D., L. Ega, and F.J. Polnaya. 2016. Characteristics of edible film from native and phosphate sago starches with the addition of glycerol. Agritech 36: 247-252. DOI:10.22146/agritech.16661
Published
2019-10-01
How to Cite
Layuk, P., Sondakh, J., & Pesireron, M. (2019). Characteristics and Permeability Properties of Sago Starch Edible Film. AGRITEKNO: Jurnal Teknologi Pertanian, 8(2), 34-41. https://doi.org/10.30598/jagritekno.2019.8.2.34
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Articles
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