Effect of addition of semi refined carrageenan on mechanical characteristics of gum arabic edible film

International Conference on Innovation in Engineering and Vocational Education

自然科学;教育

Setyorini, D.^1 ; Nurcahyani, P.R.^1

Program Studi Pendidikan Teknologi Agroindustri, Fakultas Pendidikan Teknologi Dan Kejuruan, Universitas Pendidikan Indonesia Jalan, Dr. Setiabudhi No. 207, Bandung, Indonesia^1

关键词: Breaking point;    Carrageenans;    Completely randomized designs;    Effect of addition;    Gravimetric methods;    Mechanical characteristics;    Universal testing machines;    Water vapor permeability;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/128/1/012011/pdf
DOI  :  10.1088/1757-899X/128/1/012011

来源: IOP

【 摘 要 】

Currently the seaweed is processed flour and Semi Refined Carraagenan (SRC). However, total production is small, but both of these products have a high value and are used in a wide variety of products such as cosmetics, processed foods, medicines, and edible film. The aim of this study were (1) to determine the effect of SRC on mechanical characteristics of edible film, (2) to determine the best edible film which added by SRC with different concentration. The edible film added by SRC flour which divided into three concentrations of SRC. There are 1.5%; 3%; and 4.5% of SRC, then added 3% glycerol and 0.6% arabic gum. The mechanical properties of the film measured by a universal testing machine Orientec Co. Ltd., while the water vapor permeability measured by the gravimetric method dessicant modified. The experimental design used was completely randomized design with a further test of Duncan. The result show SRC concentration differences affect the elongation breaking point and tensile strength. But not significant effect on the thickness, yield strength and the modulus of elasticity. The best edible film is edible film with the addition of SRC 4.5%.