Santoso, Budi (2021) Functional Characteristics Improvement of Edible Film through Addition of Gambier and Bay Leaf Extract. Current Nutrition and Food Science. ISSN 15734013
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Abstract
Abstract: Background: In this study, the composition of the functional edible film focused on local materials was examined. However, the production of the edible film with strong capability as an antioxidant and antimicrobe has not been successful. Therefore, the incorporation of one or more functional compounds such as gambier and bay leaf extract into canna starch is a possible solution. Objective: These compounds work in synergy to improve the functional characteristics of edible film. Furthermore, the film should have mechanical characteristics which satisfy the Japanese Industrial Standard (JIS) (1975), i.e. strong category. Methods: This study examined the effects of gambier and bay leaf extract addition on edible film characteristics, by implementing a completely randomized design method. The two factors examined were gambier (1.0, 2.0 and 3.0 percent, w/v) and bay leaf extract (0.0, 3.0 and 6.0 percent, w/v) addition. Results: The parameters observed include mechanical (thickness, elongation percentage, water vapor transmission rate) and functional characteristics (antioxidant and antibacterial activity). The results showed that thickness, elongation percentage and water vapor transmission rate of the functional edible film were 0.18-0.27 mm, 7.33-9.00% and 30.43-46.07 g.m-2.d-1, respectively. While antioxi�dant and antibacterial activities (value of inhibition diameter) were 23.24-40.58 mg.mL-1 and 1.33- 1.83 mm, respectively.
| Item Type: | Article |
|---|---|
| Subjects: | S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General) |
| Divisions: | 05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1) |
| Depositing User: | Dr Budi Santoso |
| Date Deposited: | 05 Jul 2022 04:07 |
| Last Modified: | 05 Jul 2022 04:07 |
| URI: | http://repository.unsri.ac.id/id/eprint/73219 |
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