Search

Copyright of Journal of Marine & Coastal Science is the property of Universitas Airlangga and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The development of increasingly advanced food technology has resulted in various new food product innovations, one example of which is edible film. Edible films can be made from polysaccharides such as kappa carrageenan with the addition of sorbitol and glucose plasticizers to improve their physical characteristics. This research aims to determine the effect of adding glucose on the physical properties of edible film from kappa carrageenan and sorbitol plasticizer. The research carried out was experimental using a Completely Randomized Design (CRD) with four treatments and five replications. Treatment consisted of glucose concentrations of 0%, 0.5%, 1%, and 1.5%. Data analysis used ANOVA, then continued with the DMRT test. The research results prove that glucose has a significant effect (p

The sugar palm fruit (Arenga pinnata Merr.) has a great potential to be widely used in food industries due to its galactomannan that is able to form stable gels at high temperatures and produce excellent film properties. This study aimed to determine the optimum formula of edible films made from sugar palm fruit blended with carboxymethyl cellulose (CMC), beeswax, and glycerol, and then used them as food packaging. The independent variables included CMC concentration was 2–4% (w/v), beeswax concentration was 0.5–2% (w/v) and glycerol concentration was 1–2% (v/v). Sugar palm fruit 10 g and 100 mL of distilled water were set as fixed variables. The quality of the films was observed including thickness, heat sealability, water vapor transmission rate (WVTR), and solubility. The optimum formula was achieved as follows: 3.11% (w/v) CMC, 2.00% (w/v) beeswax, and 1.00% (v/v) glycerol. The optimum formula of edible film was thickness of 0.15 mm, heat sealability of 115.51 N/m, WVTR value of 2.86 g/m2/h, and solubility of 75.61%. Based on the characteristics of dissolution time test showed that the edible pouch took 2.5 min to dissolved.

The sugar palm fruit (Arenga pinnata Merr.) has a great potential to be widely used in food industries due to its galactomannan that is able to form stable gels at high temperatures and produce excellent film properties. This study aimed to determine the optimum formula of edible films made from sugar palm fruit blended with carboxymethyl cellulose (CMC), beeswax, and glycerol, and then used them as food packaging. The independent variables included CMC concentration was 2-4% (w/v), beeswax concentration was 0.5-2% (w/v) and glycerol concentration was 1-2% (v/v). Sugar palm fruit 10 g and 100 mL of distilled water were set as fixed variables. The quality of the films was observed including thickness, heat sealability, water vapor transmission rate (WVTR), and solubility. The optimum formula was achieved as follows: 3.11% (w/v) CMC, 2.00% (w/v) beeswax, and 1.00% (v/v) glycerol. The optimum formula of edible film was thickness of 0.15 mm, heat sealability of 115.51 N/m, WVTR value of 2.86 g/m2/h, and solubility of 75.61%. Based on the characteristics of dissolution time test showed that the edible pouch took 2.5 min to dissolved. [ABSTRACT FROM AUTHOR]

Beras rendang is a traditional food from Payakumbuh, West Sumatra. Beras rendang is made from white glutinous rice flour, which is roasted until dried and then mixed with liquid sugar and coconut milk, then cooked in a big pan. Since it is rich in fat from coconut milk, it can easily turn rancid during storage. Beras rendang is usually packed with oil-paper, but the nature of its glutinous rice ingredient makes it sticky enough to the paper and hard to peel off later. Therefore, this study is performed to use tapioca edible film as an alternative packing to the paper. The shelf life of beras rendang, which is packed with the paper compared to tapioca edible film, was estimated in this research. Then, the acceleration method was conducted by storing beras rendang for 30 days at three different temperatures, i.e., 30, 35, and 40°C, to estimate the shelf life of beras rendang. The parameters observed were sensory assessments of rancidity and thiobarbituric acid (TBA) values of beras rendang during storage. Data were analyzed using linear regression, then the equations obtained were used to calculate the shelf life of beras rendang at normal temperature (27°C). Based on rancidity sensory, the beras rendang shelf life packed with edible tapioca film was 59.26 days on the zero-order reaction with the regression equation of y = -4542.9x + 11.545, activation energy of 9,022.19 cal.mol-1, and quality degradation rate of 0.027 quality unit per day. Meanwhile, based on the TBA value, the beras rendang shelf life packed with the paper was 45.15 days on the zero-order reaction with the regression equation of y = -1991.7x – 2.3267, with an activation energy of 3,955.51 kal.mol-1, and quality degradation rate of 0.013 quality unit per day. It is found that beras rendang stored using edible tapioca film had a longer shelf life than paper packing. Therefore, the edible tapioca film as a packing alternative shows more advantages than paper packing in terms of its ability to prolong the shelf life, and its convenience to consume the beras rendang without needing to peel it off, because the film is edible.

Abstract Edible films made from chitosan and starch materials have several physical limitations, particularly in terms of tensile strength and elongation. To address these limitations, glycerol and sorbitol are often added as plasticizers during the production process. Chitosan has also been reported to have plasticizing properties and can serve as an alternative through its modification into nano-sized particles, thereby increasing its reactivity. Therefore, this study aimed to characterize the physical properties of edible films made from black mangrove (Rhizophora mucronata) fruit starch and chitosan by adding nano chitosan suspension at different storage temperatures to determine the best treatment. A completely randomized factorial design was used, and the data obtained were analyzed using Analysis of Variance (ANOVA) at a 95% confidence level with IBM SPSS statistics 25. The treatments used included the addition of nano chitosan suspension (A) at various concentrations of 0%, 25%, 50%, and 75% with storage (B) for 0 days, 9 days at room temperature, and 9 days at cold storage (± 50C) in triplicates. The significant treatments were then further tested using Honestly Significant Difference (sig < 0.05). The results showed that the addition of nano chitosan suspension with storage method affected the physical properties of the edible films. The edible film made from black mangrove fruit starch-chitosan with the addition of nano chitosan (50%:50%:75%) stored at cold temperature for 9 days had the best physical properties to be applied as a package for fishery products (fillets) based on De Garmo analysis. Highlight Research • Nano chitosan can be applied as plasticizer in making edible film of black mangrove starch-chitosan. • The concentration of nano chitosan and storage temperature influenced the thickness, tensile strength, elongation, young modulus, and water resistance of edible film. • The edible film made from Black mangrove starch - chitosan with the addition of 75% concentration of nano chitosan when stored at cold temperature (5 0C) for nine days can increase tensile strength, young modulus, elongation, and water resistance. • Components of edible films interact less with one another intermolecularly due to nano chitosan, which encourages the creation of hydrogen bonds between polymer chains.

Pati singkong (Amylum manihot) merupakan pati yang berasal dari umbi akar yang bersifat hidrokoloid sehingga memiliki potensi untuk digunakan sebagai bahan dasar pembuatan edible film. Pati singkong memiliki kandungan amilopektin 87% dan amilosa 17%. Kandungan amilopektin yang tinggi memungkinkan edible film yang dihasilkan lebih kuat dan fleksibel. Selain itu, penggunaan pati singkong dapat mempengaruhi kualitas fisik edible film menjadi lebih jernih. Penambahan ekstrak daun belimbing wuluh digunakan sebagai antifungi yang dapat menghambat pertumbuhan jamur. Ekstrak daun belimbing wuluh positif memiliki kandungan antifungi seperti tanin, flavonoid dan saponin. Tujuan dari penelitian ini yaitu untuk menganalisis pengaruh konsentrasi pati singkong terhadap karakteristik edible film berbahan pati singkong dengan penambahan ekstrak daun belimbing wuluh. Metode penelitian yang digunakan adalah eksperimen laboratorium dengan perlakukan variasi konsentrasi. Tahapan penelitian meliputi pembuatan ekstrak daun belimbing wuluh dan pembuatan formulasi edible film berbasis pati singkong. Parameter pada penelitian ini adalah rendemen, kelarutan dan laju transmisi uap. Hasil yang diperoleh menunjukan nilai rendemen sebesar 3.18–4.78%, kelarutan 37.95–43.61% dan laju transmisi uap 0.815–1.121 g/m2.jam. Kombinasi perlakuan terbaik pada konsentrasi pati singkong 4% menghasilkan nilai kelarutan 37.95% dan laju transmisi uap sebesar 1.121 g/m2.jam.

ABSTRAK Pati jagung memiliki kestabilan tekstur yang baik dalam proses pembuatanEdible Film (EF). Ekstrak daun belimbing wuluh yang ditambahkan dalam pembuatan EF ditujukan untuk meningkatkan kualitas EF, dikarenakan ekstrak daun belimbing wuluh mengandung flavonoid, tannin, dan saponin. Penambahan konsentrasi pati jagung akan mempengaruhi karakteristik fisik EF. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh perbedaan konsentrasi pati jagung (rasio 1,2,dan 3% b/v) terhadap karakteristik fisik EF. Metode eksperimental laboratorium digunakan dalam penelitian ini. Beberapa parameter yang diamati dalam penelitian ini adalah rendemen pengeringan, kelarutan, dan laju transmisi uap air.Berdasarkan parameter tersebut, perlakuan terbaik dalam penambahan pati jagung adalah sebanyak 3% b/v, dimana memiliki nilaikelarutan dan laju transmisi uap terendah secara berurutan adalah 36.68% dan 2.24g/m2.jam. Berdasarkan penelitian ini, semakin tinggi konsentrasi pati jagung dalam pembuatan EF, akan diperoleh karakteristik fisik EF yang terbaik. Kata kunci:Edible film, Ekstrak daun belimbing wuluh, Pati jagung ABSTRACT Corn starch has good texture stabilityas the ingredients ofEdible Film (EF). Wuluh Starfruit leaf extract added in the makingEF is intended to improve the quality of EF. Wuluh starfruit leaf extract contains flavonoids, tannins, and saponins. The Concentration of corn starch will affectphysical characteristicsEF. The purposeof this study is to determine effect of different concentrations of corn starch (ratio 1,2,and 3% w/v) on the physical characteristics EF. Experimental laboratory method was used in this study. Several parameters observed in this study were drying yield, solubility, and water vapor transmission rate. Based on these parameters, the best treatment in the addition of corn starch is as much as 3% w/v, which has lowest solubility value and the lowest vapor transmission rate which is sequentially 36.68% and 2.24g/m2.h.Based on this research, the higher concentration of corn starch in the production EF, has the best physical characteristics. Keywords:Edible film, Corn starch, Wuluh starfruit leaf extrac

Edible film is a thin layer made of materials that can be consumed, protect from moisture and gas, and extend the shelf life of food products. The criteria for the materials for edible films are able to withstand gas and water permeation, colorless, do not cause changes in the characteristics of the packaged food products, and are safe for consumption. One of the ingredients that can be added to edible film is Aloe vera skin. The study aimed to determine the effect of increasing the aloe vera leaf extract concentration and producing an antibacterial edible film with the appropriate mechanical and antibacterial inhibitory properties. The study used a completely randomized design. Observations of film’s characteristics included mechanical and physical properties i.e., tensile strength, elongation, modulus of elasticity, water vapor transmission rate, thickness, CIE color values, and the inhibition activity of bacterial growth. The obtained data were analyzed using analysis of variance (ANOVA), and if there was a significant difference, Duncan’s Multiple Range Test was applied. The best edible film was obtained by adding aloe vera skin extract at a concentration of 4 times the Minimum Inhibitory Concentration (MIC). This film had a tensile strength of 0.878 MPa, elongation of 75.56%, modulus of elasticity of 1.16 MPa, thickness of 0.153 mm, Water Vapour Transmission Rate (WVTR) of 22.53 g/(m2.day), inhibition activity of 31.85 mm, and color value CIE ∆L* = 18.61, ∆a* = 0.98, ∆b* = 29.57, ∆E* = 38.63, ∆C*= 33.59, and ∆H* = -87.23 with the white plate color of chromameter used as a standard.

Edible film is one of the coating materials used to wrap food ingredients. The edible film can be used to preserve food products, especially ready-to-eat foods. The process of making the edible film was carried out in this study with the addition of clove oil, with the hope that it can become an antimicrobial on the edible film. The addition of clove oil to edible film applied to wet cakes aims to determine the effect of clove essential oil as an antimicrobial on edible film from taro starch base material. This study used a non-factorial Completely Randomised Design (CRD) with the effect of essential oil concentration. Starch and glycerol were used in the same concentration. The concentrations of clove oil used were 0% v/v, 0.5% v/v, 1% v/v and 1.5% v/v. The parameters used in this study were thickness, Water Vapor Permeability (WVP), water absorption, Scanning Electron Microcopies (SEM), Total Plate Count (TPC) test and water content. The results of this study showed that the concentration of clove oil had no effect on the thickness and value of Water Vapor Permeability (WVP) but affected the level of water absorption in edible film. The best edible film selected was the edible film added 0.5% essential oil with a thickness of 0.030 mm, WVP of 2.874 x10-11 kg.m/Pa.s.m2 and water absorption of 65.08% w/w. The edible film was selected based on the smallest layer so that it can be applied to layer cakes, in the best experiment it was stored for 4 days and then analysed for moisture content and TPC. The ability of edible film with 0.5% clove oil concentration can inhibit bacterial growth and maintain product quality for four days.

Edible film is a thin layer made of materials that can be consumed, protect from moisture and gas, and extend the shelf life of food products. The criteria for the materials for edible films are able to withstand gas and water permeation, colorless, do not cause changes in the characteristics of the packaged food products, and are safe for consumption. One of the ingredients that can be added to edible film is Aloe vera skin. The study aimed to determine the effect of increasing the aloe vera leaf extract concentration and producing an antibacterial edible film with the appropriate mechanical and antibacterial inhibitory properties. The study used a completely randomized design. Observations of film's characteristics included mechanical and physical properties i.e., tensile strength, elongation, modulus of elasticity, water vapor transmission rate, thickness, CIE color values, and the inhibition activity of bacterial growth. The obtained data were analyzed using analysis of variance (ANOVA), and if there was a significant difference, Duncan's Multiple Range Test was applied. The best edible film was obtained by adding aloe vera skin extract at a concentration of 4 times the Minimum Inhibitory Concentration (MIC). This film had a tensile strength of 0.878 MPa, elongation of 75.56%, modulus of elasticity of 1.16 MPa, thickness of 0.153 mm, Water Vapour Transmission Rate (WVTR) of 22.53 g/(m².day), inhibition activity of 31.85 mm, and color value CIE ΔL* = 18.61, Δa* = 0.98, Δb* = 29.57, ΔE* = 38.63, ΔC*= 33.59, and ΔH* = -87.23 with the white plate color of chromameter used as a standard. [ABSTRACT FROM AUTHOR]

Edible film is a thin layer commonly used to coat food, which is biodegradable and can be consumed. The functions of edible film such as an inhibitor of mass transfer, oxygen, aroma and other dissolved substances. Cuttlefish bones contain protein which can be processed into gelatin and applied as edible film. This study aims to determine the quality and optimal operating conditions of edible films. The research method that used in this research is descriptive quantitative method. The experimental design in this study used a factorial design with independent variables including: gelatin concentration (6 and 8%), glycerol concentration (10% and 20%) and pectin concentration (0.5 and 10%). In this study, the ranged of water vapor transmission rate (wvtr) from eight sample are 9.716 - 11.725 g/m2.day, the best result of water vapor transmission rate analysis shown at operating conditions of 8% gelatin concentration, 20% glycerol concentration and 1% chitosan concentration which was 9.716 g/m2.day. In this research the higher gelatin concentration causes an increase in the value of water vapor transmission rate, while the higher the concentration of glycerol causes an increase in the value of wvtr, thickness, elongation but decreases the value of tensile strength an solubility, the higher chitosan concentration causes an decreases in the value of wvtr, tensile strength, elongation, solubility but increase the value of thickness The best results from the thickness, solubility, tensile strength, elongation tests were 0.22 mm; respectively; 1 minute 17 seconds; 6.30 MPa; 166.5%. The morphological analysis using SEM analysis shows that the surface of the molecular structure of the edible film looks smooth, uneven and slightly porous.

Biodegradable and environmentally friendly edible films can maintain product quality, replace the use of plastic packaging, and reduce the environmental pollution. This research utilized cassava starch, chicken bone gelatin, and andaliman extract as the ingredients of edible films. The aim of this research was to optimization the best edible film formulation through the physical (brightness, water vapor transmission rate, and thickness), mechanical (tensile strength and elongation), microbiology (inhibition of S. aureus and E. coli), and chemical (antioxidant) characteristics of edible film. The method used in this research was the Response Surface Methodology-Box Behnken Design (RSM-BBD) with Design Expert v.12 software. There were 3 factors used a minimum and maximum limit, namely cassava starch (2-4 %), chicken bone gelatin (2-4 %), and andaliman extract (3-6 %). The response variable optimization resulted in a new formula with a percentage of 4 % cassava starch, 3.879 % chicken bone gelatin, and 6% andaliman extract with a desirability level of 0.820.

ABSTRAK Pati batang kelapa sawit yang telah dimodifikasi berpotensi dijadikan edible film. Tapioka ditambahkan sebagai campuran untuk meningkatkan sifat fisik edible film. Tujuan penelitian yaitu mengetahui karakteristik fisik edible filmberbahan baku pati batang kelapa sawit termodifikasi dan tapioka serta menentukan rasio terbaik untuk menghasilkan edible film. Rancangan Acak Lengkap (RAL) Non Faktorial digunakan sebagai desain penelitian dengan perlakuan rasio bobot pati batang kelapa sawit termodifikasi dan tapioka. Rasio bobot yang digunakan adalah 1:3, 1:1, 3:1 (b/b). Parameter yang diamati adalah ketebalan, pemanjangan saat putus dan kekuatan tarik edible film. Hasil uji ANOVA pada taraf 5% didapatkan bahwa rasio bobot pati batang kelapa sawit termodifikasi dan tapioka berpengaruh nyata terhadap parameter kekuatan tarik, tetapi tidak berpengaruh terhadap parameter ketebalan dan pemanjangan saat putus edible film. Perlakuan 1:3 (b/b) merupakan perlakuan terbaik untuk menghasilkan edible film dengan karakteristik fisik antara lain ketebalan 0.15 mm, pemanjangan saat putus 23.00%, dan kekuatantarik 6.07 MPa. Kata kunci: Edible film, Pati batang kelapa sawit termodifikasi, Tapioka ABSTRACT Modified oil palm trunk starch has potency as edible film’s raw material. Tapioca was added to enhance edible film’s physical properties. Research purposes were to investigate the physical properties of edible film from modified oil palm trunks starch and tapioca blends and to determine the best ratio. A non-factorial completely randomized design with a treatment of modified oil palm trunk starch and tapioca weight ratio was used as research design. The ratios used were 1:3, 1:1, 3:1 (w/w). Parameters observed were thickness, elongation at break, and tensile strength of edible film. The ANOVA result at 5% level showed that the weight ratio ofmodified oil palm trunk starch and tapioca had significant effect on the tensile strength, but had no effect on the thickness and elongation at break of edible film. The ratio of 1:3 (w/w) was the best treatment to produce edible film with physical characteristics including 0.15 mm of thickness, 23.00% of elongation at break, and 6.07 MPa of tensile strength. Keywords: Edible film, Modified oil palm trunk starch, Tapioca

Copyright of Journal of Agroindustrial Technology / Jurnal Teknologi Industri Pertanian is the property of IPB University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Baby Java orange is one sweet orange variant with a high pectin content on its skin. Pectin and starch are examples of the main ingredients in making edible films. Besides its economical price, corn starch is also commonly used in preparing edible films as the biopolymer material that can produce a matrix used for the edible film preparation process. The addition of glycerol plasticizers can improve the structure of the film. This study aimed to determine the effect of pectin concentration of Baby Java orange peel and glycerol on the physicochemical characteristics of the resulting edible film and determine the formulation with the highest value in the manufacture of the edible film according to the Japanese Industrial Standard (JIS). This study used a Completely Randomized Design (CRD) with two factors. The first factor is Baby Java skin pectin concentration (15%, 25%, and 35% %b b/b starch), while the second factor is glycerol concentration (10%, 20%, and 30% v/v). The edible films were then analyzed for their moisture content, thickness, solubility, color, tensile strength, and water vapor permeability. The results show that the concentration of pectin and glycerol with the addition of corn starch significantly affects the parameters of moisture content, solubility, thickness, tensile strength, color, and water vapor permeability tests. The optimum formulation in the preparation of edible films according to JIS was the formulation with the addition of 15% pectin and 20% glycerol, which resulted in 6.24% of moisture content, 76.57% solubility, 0.25 mm thickness, 0.50 MPa tensile strength, 54.98 lightness, 3.66 blueness, -1.48 appearances and 1.42 g.mm/m2.h.kPa water vapor permeability

Technology in smart packaging continues to evolve, one of which is packages equipped with food freshness indicators to monitor food safety and quality. These indicators can be formed by immobilizing anthocyanin into edible film and then changing its color to pH changes. The research aims to determine the immobilization time, test the color stability of the edible film indicator to temperature changes, determine the characterizations of the edible film indicator based on the %relative standard deviation (%RSD) value, and apply the edible film indicators as coconut milk freshness indicators. The best immobilization time was in the 90th minute with %RSD=0%. The edible film indicators did not change color from 10 to 50°C with %RSD=0%. The characterizations of edible film indicators on pH 6, 7, 8, and 10 had response times of 6.68 minutes; 9.49 minutes; 3.57 minutes; and 4.37 minutes; periods of 14 days, 13 days, 14 days, and 16 days; and good reproducibility at pH 6 and 10 and not good at pH 7 and 8. Overall, based on anthocyanin color changes, an edible film indicator can be used as a freshness indicator in coconut milk but cannot indicate the pH value of coconut milk.

Banana plants have high production of fruit, this is compared straight about waste of banana peels. To overcome this problem, utilizing pectin of banana peel waste as an ingredient for making edible films. Clove essential oil can be used as additive in edible films as an antimicrobial that can inhibit food-destroying microorganisms. The purpose of this study was to determine the characteristics of the edible film of the pectin of the banana peel with the addition of clove essential oil with reference to the Japan Industrial Standard (JIS) Vol. 2: 1707. The method used in this research is banana peel pectin extraction, with variations in pectin concentration 0; 4; 6; 8 grams and clove essential oil 0.2; 0.4; 0.6 mL. The best edible film products that meet the JIS standard values ​​are sample B4 with a composition of 3 grams of pectin in banana peel and 0.6 mL of clove essential oil with a thickness value of 0.23 mm; the tensile strength value is 0.46 Mpa, the percent elongation is 48%, and the water vapor transmission rate (WVTR) is 6.78 g/m2/day. The appearance of the edible film produced is clear brown in color due to the influence of the color of banana peel pectin and clove essential oil. Based on these results, it can be concluded that the edible film produced meets the main parameter standards given by JIS which is used as a reference.

This study aims to determine the effect of sorbitol concentration and solution volume on the mold on the physical properties of the edible film from sago strach. This research was conducted at the Laboratory of Agricultural Sciences STIP Mujahidin Tolitoli, Tuweley Village, Baolan District, Tolitoli Regency, Central Sulawesi Tengah from October to December 2020. This study used a factorial completely randomized design (FCRD). The first factor (a) is the concentration of sorbitol, namely a1 (5 mL/100 mL solution), a2 (6 mL/100 mL solution), and a3 (7 mL/100 mL solution) while the second factor (m) is the volume of the solution in the mold, namely m1 (5 mL), m2 (10 mL), and m3 (15 mL). The data were analyzed using variance followed by the 1% Duncant Multiple Range Test (DMRT). The results showed that the addition of sorbitol concentration had an effect on the color, thickness, and solubility in water, while the addition of solution volume in the mold affected the color, thickness and water vapor transmission. The best treatment due to the addition of sorbitol concentration to edible film is 5% sorbitol concentration treatment, namely the color has a high brightness level, 0.19 mm thickness, and 41.5% solubility. While the best treatment due to the addition of the volume of the solution on the edible film is the treatment of the 5 ml solution volume, namely the color has a high level of brightness, a thickness of 0.14 mm and a water vapor transmission of 1.11g/m²·hour. [ABSTRACT FROM AUTHOR]

Abstrak. Edible film merupakan lapisan tipis yang bersifat biodegradable dan dapat diaplikasikan pada bahan pangan sebagai pelindung antara makanan dengan lingkungan. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi gliserol terhadap karakteristik edible film pektin kulit pisang kepok. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non faktorial, di mana faktor konsentrasi terdiri dari 3 (tiga) taraf, yaitu G1= 1%, G2= 2%, dan G3= 3%. Dengan demikian 3 perlakuan konsentrasi gliserol dengan 3 kali ulangan sehingga diperoleh 9 satuan percobaan. Hasil penelitian menunjukkan bahwa terjadi peningkatan ketebalan edible film seiring peningkatan konsentrasi gliserol, di mana ketebalan pada konsentrasi gliserol 1%, 2%, dan 3% yaitu 0,13 mm, 0,21 mm, dan 0,26 mm secara berturut-turut. Nilai laju transmisi uap air dari variasi konsentrasi gliserol 1%, 2%, dan 3% yaitu 1,882 g/m2/jam, 2,601 g/m2/jam, 3,359 g/m2/jam. Nilai kuat tarik dengan variasi konsentrasi gliserol 1%, 2%, dan 3% yaitu 22,3 kgf/cm2, 21 kgf/cm2 dan 22,3 kgf/cm2. Nilai elongasi dari variasi konsentrasi gliserol 1%, 2%, dan 3% yaitu 284,90 %, 406,47 % dan 530,00 %. Adapun nilai modulus young dari variasi konsentrasi gliserol 1%, 2%, dan 3% yaitu 0,76 MPa, 0,51Mpa dan 0,41Mpa. Perlakuan terbaik berdasarkan Japanese industrial standard JIS (1975) adalah perlakuan gliserol dengan konsentrasi 1%. Dari hasil uji sidik ragam ANOVA perlakuan variasi konsentrasi gliserol tidak berpengaruh nyata terhadap ketebalan, laju transmisi uap air, kuat tarik, elongasi dan modulus young. The Utilization of Pectin Banana Pain (Musa paradisiaca L.) for The Making of Edible film Packaging With Additional Glycerol as a Plasticizer Abstract. The edible film is a thin layer that is biodegradable and can be applied to foodstuffs as a barrier between food and the environment. This study aims to determine the effect of glycerol concentration on the characteristics of the edible film pectin of kepok banana peels. This study used a non-factorial Completely Randomized Design (CRD), where the concentration factor consisted of 3 (three) levels, namely G1 = 1%, G2 = 2%, and G3 = 3%. Thus 3 treatments of glycerol concentration with 3 replications to obtain 9 experimental units. The results obtained thickness values with variations in the concentration of glycerol (1%, 2%, 3%) namely 0.13 mm, 0.21 mm, and 0.26 mm. The value of the water vapor transmission rate of variations in glycerol concentration (1%, 2%, 3%) is 1.882 g/m2/hour, 2.601 g/m2/hour, 3.359 g/m2/hour. The tensile strength values with variations in glycerol concentration (1%, 2%, 3%) were 22.3 kgf/cm2, 21 kgf/cm2 and 22.3 kgf/cm2. The elongation values of variations in glycerol concentration (1%, 2%, 3%) were 284.90%, 406.47% and 530.00%. Young's modulus values from variations in glycerol concentration (1%, 2%, 3%) were 0.76 MPa, 0.51Mpa and 0.41Mpa. The best treatment based on the Japanese industrial standard JIS (1975) was the glycerol treatment with a concentration of 1%. From the variance ANOVA test results, the results obtained have no significant effect on thickness, water vapor transmission rate, tensile strength, elongation, and modulus young.

Edible film is a packaging that has the advantage of being easily degraded so that it does not cause environmental problems such as plastic waste which can pollute the environment. Edible film is considered to have good prospects for application in food ingredients, one of which is meat, because meat has a limited shelf life. The addition of antimicrobial ingredients to the edible film in the form of essential oil of basil leaves is useful for reducing microbial growth. The purpose of this study was to make edible films to extend the shelf life of frozen meat, utilize banana peels and durian seeds as the main ingredients for making edible films and use basil essential oil as an antimicrobial agent. The stages of activities carried out in this study included the preparation of raw materials for waste banana peels, durian seeds, and basil leaves. This stage includes the extraction process of each ingredient that produces pectin from banana peels, starch from durian seeds, and essential oil from basil leaves. Furthermore, the making of edible films from these raw materials varied the ratio between the mass of pectin and starch. The formed edible films were analyzed using FTIR, attractiveness test, and microbial growth testing by comparing meat coated with edible film and meat not coated with edible film. The characteristics of the edible film produced are 0.1 mm thick with a tensile strength value of 64.65 MPa - 75.34 MPa and a percent elongation value of 0.318% - 0.36%. The best edible film was produced at a ratio of 4: 1 (pectin: starch) with the addition of antimicrobials which had a film thickness of 0.1 mm with a tensile strength value of 75.34 MPa and 0.35% elongation percent.

Kesadaran konsumen terhadap makanan berkualitas dan ramah lingkungan semakin tinggi. Beberapa penelitian telah mengembangkan produk pengemas yang edible dan aktif. Penelitian ini bertujuan untuk menghasilkan edible film yang memiliki aktivitas antibakteri. Pembuatan edible film pada penelitian ini menggunakan bahan dasar pati yang diekstrak dari ubi kayu. Bahan tambahan yang digunakan yaitu Carboxymethyl cellulose, gliserol dan minyak cengkeh. Variasi konsentrasi minyak cengkeh yang digunakan yaitu 1%, 2% dan 3%. Berdasarkan analisis Gas Chromatography-Mass Spectra (GC-MS), komponen utama dari minyak cengkeh adalah eugenol. Eugenol berperan terhadap aktivitas antibakteri pada edible film. Semakin tinggi konsentrasi minyak cengkeh, semakin tinggi daya hambat bakteri. Edible film dengan penambahan minyak cengkeh 3% memiliki daya hambat bakteri yang tertinggi yaitu 8,5 mm untuk bakteri Escherichia coli dan 11,3 mm untuk bakteri Staphylococcus aureus. Tingkat kelarutan edible film menurun seiring dengan penambahan minyak cengkeh yaitu 78,77%-39,38%. Penambahan minyak cengkeh pada pembuatan edible film berbasis pati mampu menghambat pertumbuhan bakteri Staphylococcus aureus dan Eschericia coli. Namun, semakin tinggi penambahan minyak cengkeh akan menurunkan tingkat kelarutan edible film.

Pada penelitian ini telah dilakukan sintesis gelatin edible film menggunakan nanoselulosa dari pelepah sagu sebagai penguat. Penelitian ini bertujuan untuk memperoleh data ilmiah karakteristik nanoselulosa dari pelepah sagu dan pengaruh penambahan nanoselulosa terhadap sifat gelatin edible film. Isolasi nanoselulosa dilakukan dengan metode hidrolisis asam dan pengaruh penambahan nanoselululosa terhadap sifat gelatin edible film dilakukan dengan uji ketebalan, laju transmisi uap air, transparansi, kelarutan, dan ketahanan air. Penambahan nanoselulosa terhadap gelatin edible film menurunkan kelarutan dan daya serap air serta meningkatkan laju transmisi uap air dan transparansi namun tidak berpengaruh terhadap ketebalan.

Plastic as food packaging had less beneficial properties besides being harmful to health and not environmentally friendly. The use of taro starch based edible film was expected to solve this problem. The purpose of this study was to study the use of taro modified starch with sodium tripolyphosphate (STPP) as crosslinking agent and glycerol as a plasticizer to physical and mechanical characteristics in making edible films. Experimental design was carried out using differences in concentration of modified starch 3%, 5%, and 7% and glycerol concentrations of 10%, 30%, and 50%. The results showed that the use of modified taro starch and glycerol in the edible film formulation had a good impact on the properties of the film by decreasing the water vapor transmission rate and increasing the solubility of the film.

Edible film is one of the biodegradable packaging that can be degraded naturally and is generally used to wrap food and is fit for consumption. Edible films are generally made from various types of starch, one of which is arrowroot starch and additional ingredients such as white turmeric filtrate which has antimicrobial activity to protect the packaged product from pathogenic bacteria and can extend the shelf life of the packaged product. White turmeric filtrate contains phenolic compounds and terpenoids as antimicrobial compounds. The purpose of this study was to determine the effect of arrowroot starch concentration and white turmeric filtrate on the characteristics and organoleptic properties of edible films. This study used a completely randomized design (CRD) factorial pattern with two factors. Factor I: arrowroot starch concentration (2%;4%;6%). and Factor II: white turmeric filtrate concentration (1%;4%;7%). The results of data analysis using 5% ANOVA and 5% DMRT follow-up test. The data obtained from the analysis showed that the best treatment was edible film from arrowroot starch 4% (w/v) and white turmeric filtrate 7% (v/v) having edible film characteristics with a water content of 13.109%; thickness 0.115 mm; tensile strength 7.69 Mpa; elongation 1.96%; water vapor transmission rate 0.29 g/m2.hour; inhibition against E.coli bacteria by 16.5 mm; inhibition against S. aureus bacteria 6.5 mm; texture 4 (slightly broken); color 4.75 (yellow); and aroma 3.9 (scented with strong turmeric).

Edible film merupakan lapisan tipis yang memiliki fungsi untuk melapisi makanan atau membungkus makanan. Edible film harus aman karena terkadang edible film merupakan bagian dari makanan. Kimpul mempunyai potensi yang baik sebagai bahan dasar pembuatan edible film karena kandungan amilosanya yang tinggi. Salah satu fungsi edible film adalah untuk memperpanjang masa simpan sehingga apabila suatu edible film mempunyai kemampuan sebagai antimikrobia, akan memberikan nilai lebih. Penelitian ini bertujuan untuk menentukan kemampuan ekstrak jahe dalam menghambat pertumbuhan mikroba pada edible film pati kimpul dan menentukan karakteristik edible film pati kimpul dengan penambahan ekstrak jahe. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) faktorial. Faktor pertama adalah konsentrasi ekstrak jahe (10, 15, dan 20%) sedangkan faktor kedua yaitu jenis jahe (Gajah, Emprit, dan Merah). Hasil penelitian terbaik diperoleh dari perlakuan konsentrasi ekstrak jahe 20% dan jenis Jahe Merah didasarkan pada hasil pengujian antimikroba terbaik. Pada perlakuan ini dihasilkan kadar air edible film 11,70%%, ketebalan 0,09 mm, kuat tarik 1,1 MPa, zona hambat terhadap E.coli 1,1 cm, zona hambat terhadap S. aureus 1,6 cm.

Abstract This research aimed to obtain the best formulation of corn starch, carrageenan, and rice bran as the main components of edible film to improve formula’s viscosity, water content, and Water Vapour Transmission Rate (WVTR). This research was an experimental research using Randomized Complete Block Design (RCBD). The first factor was corn starch concentration (1.5%; 2.5%; 3.5%), the second factor was carrageenan concentration (0.67%; 1%; 1.33%), and the third factor was rice bran concentration (0.12%; 0.25%; 0.38%). The analysis of variance showed that the interaction of corn starch, carrageenan, and rice bran has a significant impact on the viscosity, water content, and WVTR value of the edible film. Based on the viscosity, water content, and WVTR value of the edible film, the best formulation was found in the edible film with the corn starch concentration of 2.5%, 1% carrageenan, and 0.25% rice bran. The formula's viscosity value of this edible film was 165.1 ± 5.3 cP, with 14.65 ± 0.05% of water content, and 60.13 ± 0.05 g/m2/h of WVTR value. Keywords: carrageenan, corn starch, edible film, rice bran Abstrak Tujuan dari penelitian ini adalah untuk mendapatkan formulasi terbaik dari pati maizena, karagenan, dan bekatul padi sebagai komponen dasar edible film untuk meningkatkan viskositas formula. kadar air, dan Water Vapour Transmission Rate (WVTR). Penelitian ini dilakukan secara eksperimental dengan menggunakan Rancangan Acak Kelompok (RAK). Faktor pertama adalah konsentrasi pati maizena (1,5% ; 2,5% ; 3,5%), faktor kedua adalah konsentrasi karagenan (0,67%; 1%; 1,33%), dan faktor ketiga adalah konsentrasi bekatul padi (0,12% ; 0,25% ; 0,38%). Hasil analisis ragam menunjukkan interaksi penambahan pati maizena, karagenan, dan bekatul padi berpengaruh nyata terhadap viskositas formula edible film, kadar air, dan nilai WVTR edible film. Formulasi terbaik sesuai karakteristik viskositas formula edible film, kadar air, dan nilai WVTR edible film adalah edible film dengan konsentrasi pati maizena 2,5%, karagenan 1%, dan bekatul 0,25% yang memiliki nilai viskositas formula edible film sebesar 165,1 ± 5,3 cP, kadar air edible film sebesar 14,65 ± 0,05%, dan nilai WVTR edible film sebesar 60,13 ± 0,05 g/m2/jam. Kata kunci: bekatul padi, edible film, karagenan, pati maizena

One factor contributing to the environment's waste is industrial activity both large and small scale. During this time, the waste collection is done by dumping it into a ditch and flowing it into the river, thus worsening environmental sanitation. This study aims to analyze the character of edible films of corn starch with protein isolates from the extraction of tofu processing industry wastewater. Samples were analyzed to determine the tensile strength and elongation of the resulting film by varying the amount of protein isolates, 0%, 3%, 5%, 7% and 9%. The protein extraction process was carried out by centrifugation, while the water vapor transmission test was by the saucer method, while the identification of functional groups was through FTIR analysis. The results showed that the highest mechanical properties were obtained in the variation of 5% protein isolates with a value of 52.16 MPa and elongation of 38.4%. For water vapor transmission rate (WVTR), film comparisons were made with 5% variation of protein isolates and 0% protein isolates. Films with 5% protein isolates have a smaller water absorption of 0.56%, than films with 0% of 0.66%. The value of water vapor transmission rate shows a very significant ratio, at 5% protein isolate of water vapor transmission at 0.00176 g/m2/day, much smaller than 0% protein isolate at 0.00864 g/m2/day. IR spectra showed the presence of amide groups I and II on the results of the analysis of protein isolates. While the globular structure of proteins is shown by the absorption of wave numbers 1667 and 1650 cm-1.

The edible film is a protective coating that could be directly applied to food products. This research aims to observe the physical characteristics of whey composite edible film with different plasticizer addition (glycerol, sorbitol, polyethylene glycol). The research was conducted as a laboratory experiment and the observed variables were film thickness, tensile strength, elongation at break, water vapor transmission rate (WVTR), and followed with microstructure observation. The research was conducted in a completely randomized design and analyzed with analysis of variance (ANOVA) followed with the least significant difference (LSD) test. The physical measurement of the edible film showed that the thickness was at 0.0286-0.0308 mm, the tensile strength was at 5.72-8.20 N, the elongation at break was around 28.66-57.5%, and the WVTR was at 7.63-7.96 g/m2.day. Moreover, the microstructure observation showed that the molecules in the edible film were evenly distributed.

The degree of stability of starch-based edible films during storage varies greatly compared to synthetic films. This work aimed to study the effect of storage temperatures on the stability of sago starch acetate edible film during storage. Edible films produced by casting and storage at 5, 30 and 40 oC temperatures for 34 days. The observed characteristics were crystallinity, contact angle, physical, mechanical and barrier (WVTR) film properties. Sago starch acetate edible films presented lower relative crystallinity (10,10%) and highest contact angle (51,04o) when compared with native starch edible films. The results indicated that sago starch acetate edible films were relatively stable when stored at low (5 oC) and high (30 and 40 oC) temperatures. Storage temperatures did not affect physical properties (solubility, transparency) and mechanical (elongation at break / EAB) of sago starch acetate edible films except tensile strength (TS) and water vapor transmission rate (WVTR). TS values ​​increased at temperatures 30 and 40 oC and WVTR values ​​increased at temperature 30 oC. Changes in physical and mechanical properties occur at the beginning of storage, but then tend to be stable until the end of storage. Sago starch acetate edible films had low physical and mechanical characteristics, that was TS (2.25–4.90 MPa), elongation at break (29.65–89.62%), solubility (15.01–29.61%), transparency (0.91–1.87) and very low WVTR value (0.07–0.33 g/m2.hour) and Ea (-8.6E-04 kJ/mol). Sago starch acetate edible films had good physical and mechanical properties and resistant to moisture, can be used for applications as edible films and coatings for foods that contain high water content.

enis pengemas biodegradable saat ini sangat diperlukan untuk mengurangi penggunaan plastik sintetik, di antaranya dengan pengembangan pengemas edible film yang lebih ramah lingkungan. Karagenan dan kitosan merupakan polimer alam yang berpotensi menjadi bahan dasar dalam pembuatan edible film. Penelitian pembuatan edible film berbahan dasar karagenan dan kitosan dengan metode layer-by-layer telah dilakukan. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi karagenan dan kitosan yang berbeda terhadap kualitas edible film yang dihasilkan. Karakterisasi film yang dilakukan meliputi uji kuat tarik, elongasi, kelarutan, water vapour permeability (WVP) dan morfologi permukaan. Rancangan percobaan yang digunakan adalah faktorial 2 faktor dengan variasi karagenan (1,0%, 1,5%, 2,0%, 2,5%) dan variasi kitosan (0,5%, 1,0%, 1,5%, 2,0%). Hasil penelitian menunjukkan bahwa setiap kombinasi konsentrasi karagenan dan kitosan menghasilkan nilai yang berbeda-beda. Kenaikan konsentrasi karagenan dan kitosan tidak selalu berbanding lurus terhadap kenaikan nilai kuat tarik, elongasi, kelarutan, WVP dan morfologi permukaan edible film. Secara umum, dari seluruh perlakuan yang ada dapat disimpulkan bahwa kombinasi karagenan 2,5% dan kitosan 1,0% adalah formulasi terbaik.

Edible film karaginan merupakan salah satu alternatif pengganti kemasan plastik yang sulit terdegradasi di alam dan aman bagi bahan pangan. Karaginan merupakan hasil ekstraksi salah satu jenis rumput laut yaitu Eucheuma cottonii. Tujuan penelitian ini untuk mengetahui gugus fungsi dari edible film dengan variasi konsentrasi karaginan dan sifat permukaan dari edible film karaginan dengan SEM. Pemanfaatan karaginan hasil ekstraksi E.cottonii asal Aceh untuk pembuatan edible film diharapkan dapat meningkatkan potensi budidaya E.cottonii di Aceh. Tahapan penelitian dilakukan dengan dua tahap, tahap pertama proses ekstraksi karaginan dari E. cottonii dengan penggunaan KOH 14% dan tahap kedua pembuatan edible film dengan varisi konsentrasi karaginan 0,1%; 0,2%; 0,3% (b/v) dengan penambahan PEG sebagai plasticizer. Hasil FTIR menunjukkan gugus fungsi ester sulfat, ikatan glikosidik, 3,6 anhidro-d-galaktosa, gugus OH dan CH dengan bilangan gelombang berturut-turut pada rentang 1246,36-1246,9 cm-1 , 1072-1074 cm-1, 932-934 cm-1, 3370- 3382 cm-1, dan 2876-2880 cm-1. Perubahan bilangan gelombang edible film karaginan dibandingkan dengan FTIR karaginan hasil ekstraksi pada penelitian sebelumnya menunjukkan adanya interaksi antara karaginan dengan plasticizer PEG yang ditambahkan. Pengujian morfologi pada edible film pada konsentrasi karaginan 0,1% dan 0,2% dengan SEM menunjukkan permukaan yang homogen dan kontinyu, sedangkan pada konsentrasi 0,3% edible film tidak terbentuk.

Karakteristik edible film dipengaruhi oleh beberapa faktor seperti komposisi bahan film, jenis dan konsentrasi aditif, serta kondisi pembuatan. Film dapat dibuat dari semua jenis pati yang mengandung amilosa karena sifat liniernya yang dominan. Pati dari jewawut (Setaria italica L.) berpotensi untuk digunakan sebagai matriks film karena mengandung amilosa yang tinggi. Edible film berbahan pati menunjukkan permeabilitas tinggi yang mengakibatkan laju transmisi uap air tinggi, penambahan lilin-lebah mampu menurunkan laju transmisi uap air karena sifatnya yang hidrofobik. Selain itu, untuk meningkatkan elastisitas film, sorbitol yang berfungsi sebagai aditif plasticizer ditambahkan ke dalam campuran pati jewawut dan lilin-lebah. Tujuan dari penelitian ini adalah untuk mengetahui komposisi optimal pati jewawut dan lilin-lebah serta konsentrasi sorbitol untuk pembuatan edible film yang berkualitas. Untuk mencapai tujuan tersebut, pembuatan edible film dilakukan dalam dua tahap: tahap pertama adalah variasi komposisi pati jewawut dan lilin-lebah, 4:1%; 4.2:0.8% dan 4.4:0.6%. Tahap kedua adalah variasi konsentrasi sorbitol, 5%; 5,5% dan 6%. Data yang diperoleh dianalisis dengan Analysis of Variance (ANOVA), dan uji DMRT dilakukan jika pengaruhnya signifikan. Tahap pertama menghasilkan rendemen 12,025%, kadar air 11,68%, kadar pati 85,98%, kadar amilosa 25,795% dan kadar amilopektin 60,185%. Tahap kedua menunjukkan bahwa komposisi optimum pati jewawut dan lilin-lebah adalah 4:1%, dengan konsentrasi sorbitol 5% yang menghasilkan rendemen 11,77%, kadar air 15.896%, persen elongasi 10,791%, kuat tarik 0,915 N/mm2 dan 3.222 g/m2/hari laju transmisi uap air film. DOI : https://doi.org/10.33005/jtp.v15i2.2941

Penelitian ini bertujuan untuk mendapatkan konsentrasi pati yang dapat menghasilkan pati modifikasi dengan ukuran paling kecil serta untuk mengetahui karakteristik edible film yang dibuat dari pati alami dan edible film dari pati komposit yaitu pati alami ditambah pati modifikasi berukuran lebih kecil. Penelitian ini dilakukan dalam 3 tahap yaitu ekstraksi pati uwi, modifikasi pati uwi dengan metode presipitasi dan pembuatan edible film dari pati alami dan pati komposit. Penelitian ini didesain untuk menghasilkan pati modifikasi dengan menggunakan 5 taraf konsentrasi pati yaitu 1%, 2%, 3%, 4% dan 5%. Hasil penelitian menunjukkan bahwa perlakuan konsentrasi 3% menghasilkan ukuran partikel pati terkecil (0,888 × 1,313μm sampai dengan 13,334 × 24,701μm) dengan rendemen pati sebesar 75%. Edible film yang dibuat dari pati komposit memiliki karakterisktik yang berbeda dengan Edible film dari pati alami saja. Edible film dari pati komposit menghasilkan nilai ketebalan yang lebih tinggi (0,17± 0,004 mm), kelarutan yang lebih rendah (27,12 ± 6,92 %), transparansi yang lebih rendah (10,37 ± 0,23 %/mm) dan laju transimisi uap air (WVTR) yang lebih rendah 21,2766 g/m2jam dari pada edible film dari pati alami saja.

Edible film dari pati merupakan strategi penyusunan kemasan makanan bersifat biodegradable. Film dari pati memiliki kekurangan sebagai kemasan makanan karena realtif mudah robek, sehingga perlu penambahan plasticizer gliserol agar lebih elastis. Sedangkan untuk meningkatkan kuat tarik dan perbaikan struktur permukaan digunakan turunan selulosa yaitu CMC (Carboxy Methyl Cellulose). Umbi garut berpotensial sebagai bahan baku edible film dengan kandungan pati 86,1%. Dalam penelitian ini dilakukan sintesis edible film dengan penambahan konsentrasi CMC bervariasi (0%, 5%, 10%, 15%, 20% b/b). Selanjutnya dilakukan karakterisasi pengaruh konsentrasi CMC pada ketebalan, ketahanan, kelarutan dalam air, kuat tarik, perpanjangan, dan elastisitas. Edible film dengan penambahan 20% CMC menunjukkan karakteristik ketebalan (0,144 mm), ketahanan terhadap air (93,75%), dan kelarutan dalam air (34%) terbaik. Edible Film dengan penambahan CMC 10% menunjukkan karakteristik kuat tarik (3,5597 Mpa) dan elastisitas (25,85 Mpa) terbaik. Nilai perpanjangan terbaik (18,3%) dengan penambahan CMC 15%. Edible film yang telah diaplikasikan pada buah strawberry dapat memperpanjang umur simpan buah hingga 4 hari.

Edible film is a potential biodegradable packaging in the food industry. This research is aimed to determine the physical, chemical and mechanical properties of Aloe vera with extra virgin olive oil and chitosan emulsion edible film. Complete Randomized Design was used with five treatments and four repetitions. The treatments were composition ratio between Aloe vera gel and extra virgin olive oil (EVOO) - chitosan emulsion that consists of T1 (40:60), T2 (45:55), T3 (50:50), T4 (55:45) and T5 (60:40). The method used in this study included making Aloe vera gel and an emulsion of EVOO 1% (v/v) in chitosan 1% (b/v), homogenizing the materials, casting and drying. The results showed that range of film thickness, solubility, water vapor permeability, antioxidant activity, extension and tensile strength were 0.067-0.073 mm, solubility 48.70-65.73%, 1.39 × 10-5 – 1.77 × 10-5 g mmHg-1 m-1 h-1, 3.31-6.56%, 6.78-14.72% and 0.29-0.68 MPa. The edible film composition showed significant difference (p ≤ 0,05) for thickness, solubility, antioxidant activity, extension and tensile strength film, however, the water vapor permeability was not significantly different (p ≥ 0,05).

Edible film based on beeswax and carrageenan has been made using two types of plasticizers namely glycerol and sugar. Glycerol at a fixed concentration of 1% was combined with sugar (fructose, glucose and sucrose) each at three concentration levels of 0.5%, 1% and 1.5% w /vt. Edible film has water content, thickness, tensile strength, elongation and vapor transmission rate respectively 13.69-14.91%, 0.059-0.102 mm, 12.62-32.40 MPa, 13.34-43.57% and 17.65-25.38 g/m2/24 hours. The enhancement in plasticizer concentration resulted increasement of moisture content, thickness, elongation and water vapor transmission rate but decreased its tensile strength. All edible films showed lightness in range 84.45-85.61. Edible films with glycerol-sucrose plasticizer showed the lowest lightness. The scanning electron microscopy results indicated that edible films treated with plasticizer glycerol-fructose and glycerol-glucose have more homogeneous and smoother surface than edible control films and edible films with a glycerol-sucrose plasticizer.Keywords: edible film, fructose, glucose, plasticizer, sucrose ABSTRAKEdible film (lembaran tipis dapat dimakan) berbasis karagenan-lilin lebah telah dibuat dengan menggunakan dua jenis plasticizer (bahan pemlastis) yaitu gliserol dan gula. Gliserol pada konsentrasi tetap 1% dikombinasikan dengan gula (fruktosa, glukosa dan sukrosa) masing-masing pada tiga level konsentrasi yaitu 0,5%, 1% dan 1,5% b/vt. Edible film mempunyai kadar air, ketebalan, kuat tarik, elongasi dan kecepatan transmisi uap air masing-masing sebesar 13,69-14,91%, 0,059-0,102 mm, 12,62-32,40 MPa, 13,34-43,57% dan 17,65-25,38 g/m2/24 jam. Kenaikan konsentrasi plasticizer menghasilkan kenaikan kadar air, ketebalan, elongasi dan kecepatan transmisi uap air namun menurunkan kuat tariknya. Semua edible film menunjukkan sifat warna yang baik dengan lightness antara 84,45-85,61 sedangkan edible film dengan plasticizer gliserol-sukrosa memperlihatkan lightness paling rendah. Hasil scanning electron microscopy menunjukkan bahwa edible film yang diberi perlakuan Plasticizer gliserol-fruktosa dan gliserol-glukosa memiliki permukaan yang lebih homogen dan halus daripada edible film kontrol dan edible film dengan plasticizer gliserol-sukrosa. Kata kunci: edible film, fruktosa, glukosa, plasticizer, sukrosa

Recently, fresh-cut melon consumption has been increasing due to the health benefits. One of methods to reduce the decay of quality by minimal processing of fruits is edible packaging. This method may extend the shelf-life of fresh-cut melon. The objective of this research was to study the effectiveness of the edible coatings and edible films to maintain the quality of fresh-cut melon during storage at 10°C for 6 days. The edible solutions were prepared by dissolving carrageenan of 2%, glycerol of 1%, and tween 80 of 0.2% into aquadest. These solutions were used as coating systems by dipping and wrapping method. Uncoated fruits served as controls. Quality was measured in terms of weight loss, hardness, soluble solids, pH value, and total plate count. The result revealed that for all treatments the value of weight loss, soluble solid content, and total plate count increased during storage whilst hardness, pH, decreased. In terms of microbiological, the coating improved the shelf-life of fresh-cut melon (up to 2 days) compared to the controls. ABSTRAK Konsumsi buah melon potong segar meningkat beberapa tahun terakhir karena manfaat kesehatannya. Salah satu alternatif terbaru untuk mengurangi penurunan kualitas yang disebabkan oleh pengolahan minimal buah-buahan adalah pengembangan edible packaging (kemasan dapat dimakan). Mereka diharapkan dapat memperpanjang umur simpan buah melon potong. Tujuan penelitian untuk mempelajari efektivitas edible coating dan edible film untuk menjaga kualitas buah melon potong segar selama penyimpanan pada temperatur 10oC selama 6 hari. Larutan edible dibuat dengan melarutkan 2% karagenan, 1% gliserol, dan 0,5% tween 80 dalam aquadest pada temperatur 70-80 °C. Larutan ini digunakan sebagai sistem pelapisan dengan metode pencelupan dan metode pembungkusan. Buah melon tanpa pelapis disiapkan sebagai kontrol. Pengukuran kualitas buah melon meliputi susut bobot, kekerasan, total padatan terlarut, nilai pH, dan total plate count. Hasil penelitian menunjukkan bahwa untuk semua perlakuan terjadi peningkatan susut bobot, total padatan terlarut, dan angka lempeng total selama penyimpanan, sementara kekerasan dan pH mengalami penurunan. Dalam hal mikrobiologi, pelapisan meningkatkan masa simpan buah melon potong (hingga 2 hari) dibandingkan dengan kontrol. Kata kunci: Karagenan; edible coating; edible film; melon

The objective of the research was to improve water vapor transmission rate and antibacterial properties of edible film by using red palm oil and Citrus mitis. The research design was factorial completely randomized design with three replications. There were three studies: the addition of Uncaria gambir Roxb extract, palm oil concentration, and pH value at the concentration 0, 1.5, and 3 (% w/v); 0, 1.5, and 3 (% v/v); and 3, 4, 5, and 6 respectively. The results showed that interaction of Uncaria gambir Roxb extract, palm oil and pH had significant effected on solubility of edible film. Interaction of Uncaria gambir Roxb and palm oil had significant effected on thickness, percentage of elongation and solubility of edible film. Interaction of Uncaria gambir Roxb and pH had significant effected on solubility of edible film. Characteristic of edible film was produced thickness 0.15 to 0.28 mm, percentage of elongation 23.33 to 87.78%, solubility 33.9 to 49.16%, water vapor transmission rate 3.43 to 8.52 g.m-2.d-1, and inhibition zone for Staphylococcus aureus 0.2 to 8.2 mm. ABSTRAK Tujuan penelitian adalah untuk memperbaiki laju transmisi uap air dan sifat antibakteri edible film dengan menggunakan minyak sawit dan jeruk kunci. Rancangan penelitian yang digunakan adalah rancangan acak lengkap faktorial dengan tiga kali ulangan. Perlakuan terdiri atas konsentrasi ekstrak gambir; 0, 1,5, dan 3 (% b/v), konsentrasi minyak sawit; 0, 1,5, dan 3 (% v/v), dan pH (3, 4, 5, dan 6). Hasil penelitian menunjukkan bahwa interaksi ekstrak gambir, minyak sawit, dan derajat keasaman (pH) berpengaruh nyata terhadap kelarutan edible film. Interaksi ekstrak gambir dengan minyak sawit berpengaruh nyata terhadap ketebalan, persen pemanjangan, dan kelarutan edible film. Interaksi minyak sawit dengan derajat keasaman (pH) berpengaruh nyata terhadap kelarutan edible film. Interaksi ekstrak gambir dengan derajat keasaman (pH) berpengaruh nyata terhadap kelarutan edible film. Karakteristik edible film yang dihasilkan adalah ketebalan 0,15–0,28 mm, persen pemanjangan 23,33–87,78%, kelarutan 33,9–49,16%, laju transmisi uap air 3,43–8,52 g.m-2.hari-1, dan diameter daya hambat terhadap Staphylococcus aureus 0,2–8,2 mm. Kata kunci: Antibakteri; edible film; gambir; minyak sawit; pH

Edible film is a thin layer that serve as the packaging or upholstery as well as food that can be eaten with a product. It is packaged and can be degraded by nature. Potato starch can be used as raw material in manufacturing edible film, in which the addition of glycerol is needed as a plasticizer that function to improve the elasticity of the edible film. The goal of the research is to know the influence of glycerol concentration variation against the characteristics of edible film of starch potatoes (Solanum tuberosum L.) the parameters examined in this study i.e the physical test that includes a test of strong thickness, tensile test and present enlargement, test the solubility and organoleptic. To help figure out the data obtained in the real effect or not, is done using the SPSS Analysis Variant 1 direction or one-way ANOVA. Characteristics of edible film from potato starch with addition of glycerol with a concentration of 20%, 30% and 40% (v/v) to the value of the thickness of consecutive 0,058 mm, 0,062 mm and 0,071mm. The value of the tensile strengh i.e 0,75 N/mm2, 0,69 N/mm2 and 0,35 N/mm2. The value obtained by elongation percent 4,96%, 9,04% and 9,51% where as the value of solubility is obtained that is 19%, 21,4% and 34,6%. Application of edible films from potato starch as the packaging on candy jelly can be acceptedas alternative packaging material for food.

Liquid smoke is a liquid product made from the condensation of smoke from carbonization process of lignocellulosic material. Liquid smoke of wooden galam (Melaleuca leucadendra) is a material that can be used as a natural preservative on fish. The use of an edible film packaging with the addition of liquid smoke of wooden galam is a good alternative to improve the durability and quality of fish during storage. This research is aimed to determine the effect of liquid smoke of wooden galam in biodegradable film for fish preservation. The edible film formulas were gelatin-pectin (AB), gelatin-smoke liquid (AC), and gelatin-pectin-smoke liquid (ABC) and compared with control (without treatment). The parameters of fish storage observed were pH measurement, Total Volatile Base-Nitrogen (TVBN), and microbiological test. The result after 10 days of storage showed that the pH value were 5.45 incontrol, AB 5.43, AC 5.47 and ABC 5.46; theTVBN values were 48 mgN/100gin control, AB 32 mgN/100g, AC 36 mgN/100g and ABC 36 mgN/100g; as well as microbiological testing, TPC value on 15x106 CFU/g, AB 11x103 CFU/g, AC 18.5x103 CFU/g, and ABC 4x103 controls and Coliform controls 5.0x106, AB 3.5x102, AC 1.0x101, and ABC 4.0x100. The treatment of liquid wooden galam smoke in a form of biodegradable film was capable to maintain the quality of fish better than without treatment shown in the low microbiological testing values (TPC and Coliform), eventhough it did not show significant effect in maintaining the TVB value during 10 days storage at ± 4° C. Keywords: liquid smoke, Coliform, edible film, pH, TPC

This study aims to compare the characteristics of mechanical and water vapor permeability of edible film based on low pectin methoxyl from cocoa skin with glycerol and sorbitol as plasticizer. In the research also added CaCO3 filler with the weight variation of 0; 0.2; and 0.4 gr. Pectin from cocoa peel was isolated by extraction use ammonium oxalic at a temperature of 85oC, pH of 3.6 for 60 minutes. An edible film synthesized at a temperature of 85oC to the agitation time of 50 minutes. 200 mesh of pectin used with the variation of glycerol and sorbitol plasticizer concentration are 1, 2 and 3% in volume. Edible films produced were dried at a temperature of 55oC for 6 hours. The results of the study obtained in 0.2 gr CaCO3 concentration and 1% glycerol of edible films has a tensile strength of 0.3267 mpa, percent elongation of 12.84%, modulus young of 2.5441 mpa, and the water vapor permeability of 4.1676 g/m2.day. While in 0.4 gr CaCO3 concentration and 1% sorbitol of edible films has a tensile strength of 6.511 mpa, percent elongation of 2.419%, modulus young of 269.119 mpa, and the water vapor permeability of 5.583 g/m2.day. Based on percent elongation characteristics, glycerol plasticizer made higher elasticity than sorbitol plasticizer. While the addition of filler able to increase tensile strength two times larger than without filler.

Pada penelitian ini akan dipelajari pengaruh penggunaan asam sitrat sebagai agen crosslinking terhadap karakteristik dari edible film pati singkong utuh. Pati singkong utuh didapat dari ekstraksi pati singkong tanpa proses pengupasan yang akan membuat pekerjaan lebih efisien dan menghasilkan rendemen pati yang lebih banyak. Pembuatan edible film dilakukan dengan menggunakan 5 g pati singkong utuh, 2 ml gliserol, dan asam sitrat kristal (0%, 10%, 20%, dan 30% dari berat pati kering). Hasil analisis ANOVA dengan signifikasi 5% menunjukkan penambahan asam sitrat dapat meningkatan ketebalan dan kelarutan edible film serta penurunan laju tranmisi uap air dan pemanjangan. Penambahan asam sitrat 10% akan meningkatkan kuat tarik, pada penambahan 20% dan 30% akan menyebabkan penurunan kuat tarik edible film. Pada pengujian FTIR adanya reaksi cross-linking pada pembuatan edible film dari pati singkong utuh yang menghasilkan gugus ester dapat terbaca pada rentang 1725.4 - 1730.22 cm-1

The objective of the research was to improve physical, chemical, and antibacterial edible film based on Canna edulis Kerr by using eel’protein, gambir (Uncaria gambir Roxb), and Citrus hystic extract. The research design was completely randomized factorial design with three replications. There were three studies: the addition of eel’s protein extract, Uncaria gambir Roxb extract, and pH value at the concentration 0 % (v/v), 3 % (v/v), 6 % (v/v), 0 % (w/v), 1.5 % (w/v), 3 % (w/v), and 3, 4, 5, 6 respectively. The results showed that eel’s protein extract concentration significantly effected (at 5 % level test) on thickness and solubility, the Uncaria gambir Roxb extract concentration significantly affected the thickness, percentage of elongation and solubility and interaction between Uncaria gambir Roxb extract and pH value significantly affect the solubility. Charaterictics of the edible film was as follows: thickness 0.15 to 0.28 mm, percentage of elongation 37.17 to 84.4 %, solubility 4,00 to 69.57 %, water vapor transmission rate 4.09 to 11.77 g.m-2.d-1, and inhibition zone for microbe 0.44 to 2.79 mm. ABSTRAK Tujuan penelitian ini adalah adalah untuk memperbaiki sifat fisik, kimia, dan antibakteri edible film berbasis pati ganyong dengan memanfaatkan ekstrak protein belut sawah, gambir, dan jeruk kunci. Rancangan penelitian yang digunakan adalah rancangan acak lengkap faktorial dengan tiga kali ulangan. Perlakuan penelitian terdiri atas konsentrasi ekstrak protein belut (0, 3, dan 6 (%v/v); konsentrasi ekstrak gambir (0, 1,5, dan 3 (%b/v), dan pH (3, 4, 5, dan 6). Hasil Penelitian menunjukkan bahwa ekstrak protein belut berpengaruh nyata terhadap ketebalan dan kelarutan, ekstrak gambir berpengaruh nyata terhadap ketebalan, persentasi pemanjangan, dan kelarutan serta perlakuan interaksi antara ekstrak gambir dan pH berpengaruh nyata terhadap kelarutan edible film. Karakteristik edible film yang dihasilkan memiliki ketebalan berkisar 0,15 hingga 0,28 mm, persen pemanjangan berkisar 37,17 hingga 84,4 %, kelarutan edible film dalam air berkisar 41,00 hingga 69,67 %, laju transmisi uap air edible film berkisar antara 4,09 hingga 11,77 g.m-2.hari-1, dan bersifat antibakteri Staphylococcus aureus dengan nilai diameter daya hambat (DDH) berkisar 0,44 hingga 2,79 mm.

The purpose of this study was to evaluate the effect of the addition of several glycerol concentrations in the making of edible film from native and phosphate sago starch on physical, mechanical and barrier properties of the film. A completely randomized experimental design was applied in this study consisting of two factors of treatments, i.e.: native and phosphate sago starch, and the second factor was glycerol concentration with three levels of treatments, i.e.: 0.5, 1.0, and 1.5 % (w/w). The films were characterized for tensile strength, elongation, solubility, transparency, and water vapor transmission rate. Edible films have produced characteristics for tensile strength from 3.05 to 31.49 MPa, elongation from 3.03 to 20.94 %, solubility from 33.44 to 42.43 %, transparency from 0.59 to 4.14 %, and water vapour transmission rate from 7.76 to 15.80 g/m2.h. Glycerol was found to affect the increase of elongation, solubility, and water vapour transmission rate, as well as the decrease of its tensile strength and transparancy. The films made from sago starch phosphate showed to increase the solubility and to have significant effect compared with native sago starch, but not affecting the other properties. ABSTRAK Tujuan penelitian ini adalah untuk mempelajari pengaruh penambahan beberapa konsentrasi gliserol pada pembuatan edible film dari pati sagu alami dan pati sagu fosfat terhadap sifat fisik, mekanik dan barrier film. Rancangan yang digunakan adalah rancangan acak lengkap yang terdiri dari dua faktor yaitu perlakuan jenis pati sagu dengan dua taraf perlakuan yaitu: pati sagu alami dan pati sagu fosfat dan tiga taraf konsentrasi gliserol yaitu: 0,5, 1,0 dan 1,5 % (b/b). Peubah yang diamati adalah tensile strength¸ elongasi, daya larut, transparansi, dan laju transmisi uap air. Karakteristik edible film yang dihasilkan meliputi tensile strength adalah 3,05 - 31,49 MPa, elongasi 3,03 - 20,94 %, daya larut 33,44 - 42,43 %, transparansi 0,59 - 4,14 %, dan laju transmisi uap air 7,76 - 15,80 g/m2.jam. Penambahan gliserol menyebabkan elongasi, daya larut, dan laju transmisi uap air meningkat, tetapi tensile strength dan transparansinya menurun. Perlakuan pati sagu fosfat hanya menyebabkan daya larut film meningkat, tetapi tidak untuk sifat-sifat film lainnya. Kata kunci: Edible film; gliserol; pati sagu alami; pati sagu fosfat

This research aims to develop bioplastic as primary packaging or edible film of chitosan biopolymer derived from tiger prawn shells (Penaeus monodon), and to perform physicochemical and mechanical characteristics. An evaluation of the physicochemical properties of plastic films made from chitosan, by modifying the order of the different treatment processes, namely: a) DPMA (deproteination, demineralization, deacetylation), b) DMKA (demineralization, decoloration, and deacetylation) has conducted. The results of scanning FT-IR of the product shows that chitosan has identical spectrum compare of standard compound. Chitosan product from tiger prawn shells was the used as raw material for the manufacture of bioplastics. Experiments variable on the manufacture of edible film is a study of the effect of the use of different plasticizers (glycerol and sorbitol) and carboxylmethylcelullose (CMC) additives to the physicochemical, mechanical characteristics, and edible film functional. The results showed that all the edible film produced has a clear coat with a thickness between 0.05 to 0.3 mm. Meanwhile, the film density is highest at the DPMA + chitosan edible film sorbitol + CMC with a value of 1.7300 g/cm3. The use of plasticizer sorbitol provides great tensile strength but not too elastic, compared to the glycerol, while an increase in the average CMC can increase tensile strength and %Elongation. The use of different plasticizers and additives CMC does not significantly affect its functional properties, where the value of WVTR (water vapor transmission rate) is relatively the same on both types of edible films, ranging from 3.2409 to 4.8858 g /hr.m2.

Abstrak Tujuan penelitian untuk mengetahui pengaruh konsentrasi gliserol dan ekstrak daun beluntas, serta mengetahui kombinasi konsentrasi gliserol dan ekstrak daun beluntas yang tepat untuk menghasilkan edible film antibakteri yang memiliki kualitas mekanik dan daya hambat yang tepat. Penelitian menggunakan Rancangan Acak Kelompok 2 faktor dimana faktor 1 konsentrasi gliserol (8%, 10% dan 20%) dan faktor 2, ekstrak daun beluntas (20%, 25%, dan 30%) yang diulang 2 kali. Pengamatan kualitas mekanik (kuat tarik, elongasi, laju transmisi uap air, kecerahan, dan ketebalan) dan daya hambat. Data yang diperoleh diolah dengan analisa ragam (ANOVA), jika ada beda nyata dilanjut uji BNT 5%. Edible film terbaik pada pelakuan kombinasi penambahan konsentrasi gliserol 8% dan penambahan konsentrasi ekstrak daun beluntas 20% dengan kuat tarik 9,35 N/cm2; elongasi 13,34 %; laju transmisi uap air 3.60x10-6 g/cm2/24 jam; kecerahan 65,15; ketebalan 0,045 mm dan daya hambat 5,92 mm. Pengujian pada fillet ikan nila menunjukkan bahwa edible film belum dapat melindungi fillet ikan nila yang telah ditentukan dalam SNI 7388:2009. Kata kunci: antibakteri, edible film, ekstrak daun beluntas, gliserol Abstract The aim of this research is to know the effect of glycerol concentration and beluntas leaves extract and the combination of glycerol concentration and the right beluntas leaves extract to produce an antibacterial edible film having precise mechanical and inhibitory properties. The study used a Randomized Block Design of 2 factors, which the factor 1 concentration of glycerol (8%, 10% and 20%) and factor 2, beluntas leaves extract (20%, 25%, and 30%) were repeated 2 times. Mechanical quality observation (tensile strength, elongation, moisture transmission rate, brightness, and thickness) and inhibitory power. The data obtained were processed by analysis of variance (ANOVA), if there is real difference then continued BNT 5% test. Edible film is best in combination treatment of 8% glycerol concentration addition and addition of extract leaves extract of beluntas 20% with tensile strength 9.35 N / cm2; Elongation 13.34%; Water vapor transmission rate 3.60x10-6 g/cm2/24 hours; Brightness 65.15; Thickness of 0.045 mm and 5.92 mm inhibition. Tests on tilapia fillets show that edible films have not been able to protect the tilapia fillets specified in SNI 7388: 2009. Keywords: antibacterial activity, beluntas leaves extract, edible film, glycerol

Extraction process of carrageenan doing at 2 hours with temperature 80-90°C using sodium hidroxide with variant consentration of sodium hydroxide is 0,55N; 0,75N; 0,95N; 1,2N; 1,4N. The edible film makes with raw material carrageenan with 2 blended material is carrageenan composite with beeswax and the plasticizer sorbitol, along carrageenan with plasticizer sorbitol. The optimal yield from extraction process of carrageenan ressult at consentration of sodium hydroxide 1,2 N with value 43,42%. Optimal sulphate content get ressult at consentration of sodium hydroxide 0,45 N with value 10,28%. Optimal water content get ressult at consentration of sodium hydroxide 0,9 N with value 8,47%. Identification from FTIR to showing group of ester sulphate at spectrum 1227,67 cm-1. The identification chains of glicoxide at spectrum 1067,17 cm-1, the identification of group function 3,6 anhydrogalactose at spectrum 931,04 cm-1, and for group function galactose 4-sulphate can identification kind of kappa-carrageenan at spectrum 848,19 cm-1. Result of this ressearch showing the edible film makes with from blanded carrageenan composite and beeswax has best characteristic is high tensile strength with value 1,0755 MPa, percent elongation with 257,738% and miscible with value 15,45%.

Telah disintesis dan dikarakterisasi edible film komposit karagenan-montmorilonit. Penelitian ini bertujuan untuk memperoleh komposisi dari komponen penyusun edible film (karagenan sebagai bahan dasar, gliserol sebagai plasticizer, dan montmorilonit sebagai filler), mengetahui pengaruh penambahan montmorilonit terhadap sifat fisik dan mekanik edible film, serta mengetahui interaksi yang terbentuk pada edible film. Penelitian dilakukan dalam tiga tahapan, yaitu preparasi awal montmorilonit, uji pendahuluan, dan sintesis edible film komposit karagenan-montmorilonit. Pecetakan edible film menggunakan metode solvent casting. Hasil yang diperoleh dari uji pendahuluan menunjukkan bahwa konsentrasi karagenan dengan sifat mekanik terbaik adalah 3,0% (b/v) dan gliserol 1,5% (v/v). Komposisi tersebut digunakan untuk mensintesis edible film komposit dengan variasi konsentrasi montmorilonit, yaitu 1,0% ; 2,0% ; 3,0% ; 4,0% ; dan 5,0%. Penambahan montmorilonit 1,0 – 3,0% dapat meningkatkan sifat mekanik edible film. Sifat mekanik terbaik dicapai pada konsentrasi montmorilonit 3,0% dengan ketebalan 0,107 mm, kuat tarik 4,139 Mpa, persentase pemanjangan 48,178%, modulus elastisitas 8,590 Mpa, dan WVTR 11,980 g/jam m2. Interaksi edible film komposit yang terbentuk adalah eksfoliasi dan interkalasi.

Edible film sebagai lapisan tipis yang melapisi suatu bahan pangan dan layak makan. Lidah buaya sebagian besar terdiri dari air dan sisanya berupa padatan terutama karbohidrat, dan memiliki beberapa vitamin, protein, mineral serta mempunyai beberapa senyawa aktif yang mengandung antimikroba dan antioksidan yaitu senyawa fenol. Penelitian ini bertujuan untuk menghasilkan karakteristik kimia, fisik dan mikrobiologi pada edible film dengan menambahkan lidah buaya dan berbagai jenis tepung. Penelitian ini menggunakan Rancangan Tersarang dua faktor. Faktor I yaitu jenis tepung yang terdiri atas 2 level (tepung sukun dan umbi ganyong b/vtotal) dan faktor II yaitu proporsi penambahan lidah buaya yang terdiri atas 3 level (3%;5%;6% b/vtotal), dengan 3 kali ulangan. Data dianalisis dengan menggunakan analisis ragam. Uji lanjut BNT dengan selang kepercayaan 5%. Perlakuan terbaik menggunakan Metode Multiplle Atribute [1]. Sedangkan analisis mikrobiologi mengggunakan pembacaan secara Deskriptif.