Effects of the Type and Concentration of Starch on the Quality of Alginate-based Edible Film

Giyatmi, Eka Parida, Hari Irianto, Dina Fransiska, Agusman

2019

Abstract

Edible film is a thin layer as an alternative packaging or food coatings that can be consumed. Ingredients that can be used for manufacturing edible film are alginate and starch. Alginate is normally extracted from brown seaweed and starch. The advantages of using seaweed and starch as edible film ingredients are low cost and non-toxic. This study employed a Completely Randomized Factorial Design with two factors of, namely the type of starch (A1 = canna starch, A2 = mocaf starch, A3 = breadfruit starch) and concentration of starch (B1 = 0 %, B2 = 0,1%, and B3 = 0,3%, and B4 = 0,5%). Experiment was conducted three replications. The results showed that the different type of starch had a significant effect (α<0.05) on the thickness, tensile strength, elongation, and water solubility. The concentration of starch had significant effects (α<0.05) on the moisture content, thickness, tensile strength, elongation, water solubility, and water vapor transmission rate (WVTR). The best alginate-based edible film was processed using 0.5% mocaf. Mechanical and physical properties of that alginate-based edible film were 9,91% moisture content, 5,21 Mpa tensile strength, 28,90% elongation, 97,93% water solubility, and 1709,287 g/cm2/24 hour water vapor transmission rate. Morphological analysis using SEM (Scanning Electron Microscopy) revealed that the surface of alginate-based edible film was quite smooth and dense but a few starch granules was still found.

Paper Citation

in Harvard Style

Giyatmi., Parida E., Irianto H., Fransiska D. and Agusman. (2019). Effects of the Type and Concentration of Starch on the Quality of Alginate-based Edible Film. In Proceedings of the 16th ASEAN Food Conference - Volume 1: 16th AFC, ISBN 978-989-758-467-1, pages 97-103. DOI: 10.5220/0009998000002964

in Bibtex Style

@conference{16th afc19,
author={Giyatmi and Eka Parida and Hari Irianto and Dina Fransiska and Agusman},
title={Effects of the Type and Concentration of Starch on the Quality of Alginate-based Edible Film},
booktitle={Proceedings of the 16th ASEAN Food Conference - Volume 1: 16th AFC,},
year={2019},
pages={97-103},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0009998000002964},
isbn={978-989-758-467-1},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 16th ASEAN Food Conference - Volume 1: 16th AFC,
TI - Effects of the Type and Concentration of Starch on the Quality of Alginate-based Edible Film
SN - 978-989-758-467-1
AU - Giyatmi.
AU - Parida E.
AU - Irianto H.
AU - Fransiska D.
AU - Agusman.
PY - 2019
SP - 97
EP - 103
DO - 10.5220/0009998000002964