Effect of κ-carrageenan concentration on physical and Mechanical properties of vegetable leather based on kelor leaves (Moringa oleifera L.)

International Conference on Agriculture, Environment, and Food Security 2018

农业科学;生态环境科学

Wahyuni, S.^1 ; Holilah^1 ; Asranudin^1 ; Rianse, M.I.K.^1 ; Sadimantara, M.S.^1

Department of Food Science and Technology, Faculty of Agriculture, Universitas Halu Oleo, Kendari, Indonesia^1

关键词: Completely randomized designs;    Elongation at break;    Elongation percentage;    Group identification;    Kappa carrageenan;    Mechanical characteristics;    Morphological properties;    Physical and mechanical properties;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/260/1/012180/pdf
DOI  :  10.1088/1755-1315/260/1/012180

来源: IOP

【 摘 要 】

The aims of this research were to investigate the effects of κ-carrageenan concentration on the physical and mechanical characteristics of vegetable leather based on kelor leaves. This research used non-factorial Completely Randomized Design (CRD), consisting of five treatments of κ-carrageenan concentration ie. 1.00% (K1), 1.25% (K2), 1.50% (K3), 1.75% (K4) and 2.00% (K5). Analysis of physical and mechanical properties (elongation at break, thickness, and solubility) of all treatments were carried out. Morphological properties and functional group identification were conducted from the best treatment. The concentration of κ-carrageenan very significantly affected on thickness and solubility and no significantly affected on the elongation percentage. Morphological tests on the surface of vegetable leather were slightly coarse than edible films from k-carrageenan. FTIR spectra of vegetable leather had a different absorption band intensity than pure κ-carrageenan. So, it could be concluded that vegetable leather had the potential to be developed commercially.