Synthesis and Characterization of Nata de Coco Based Edible film with the Addition of Cinnamon Oil

CHEMICA: Jurnal Teknik Kimia Pub Date : 2021-06-23 DOI:10.26555/CHEMICA.V8I1.17746

Dwi Ayu Stephanie, Marfuatun Marfuatun, I. Arifin

引用次数: 0

Abstract

The edible film is an alternative packaging with renewable and safe materials. The edible film used is methylcellulose from nata de coco with polyvinyl alcohol (PVA) plasticizers and cinnamon oil additives. This research aimed to determine the effect of PVA on the mechanical properties of edible film and the effect of adding cinnamon oil on the character of edible film. PVA added were 5%, 10%, 15%, 20%, 25% and cinnamon oil added were 2%, 4%, 6%, 8%, 10%. The mechanical properties of the edible film were observed by tensile strength tester, whereas water vapor absorption by gravimetric method. The result showed the optimum mechanical properties of the edible film was addition PVA 15% which was 1.565 MPa. The more cinnamon oil was added, the mechanical properties of edible film tend to decrease, however, the water vapor absorption tends to increase. The addition of cinnamon oil also showed antimicrobial activity that the fungus did not grow on the edible film.

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添加肉桂油的椰果可食性薄膜的合成与表征

可食用薄膜是一种可再生和安全材料的替代包装。使用的可食用薄膜是椰果中的甲基纤维素，加上聚乙烯醇(PVA)增塑剂和肉桂油添加剂。本研究旨在确定PVA对食用膜力学性能的影响，以及添加肉桂油对食用膜特性的影响。PVA添加量分别为5%、10%、15%、20%、25%，肉桂油添加量分别为2%、4%、6%、8%、10%。用拉伸强度仪测定了食用膜的力学性能，用重量法测定了食用膜的水蒸气吸收量。结果表明，可食用薄膜的最佳力学性能为添加15%的PVA (1.565 MPa)。肉桂油添加量越大，可食性膜的力学性能有降低的趋势，而水蒸气吸收量有增加的趋势。肉桂油的添加也显示出真菌在可食用薄膜上不生长的抗菌活性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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CHEMICA: Jurnal Teknik Kimia

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