Kajian Konsentrasi Pati Singkong Karet (Manihot glaziovii) dan Penambahan Fraksi Oleat dan Asam Oleat pada Karakteristik Fisik dan Barrier Edible Film

A. Wahyuningsih, Damat Damat, Warkoyo Warkoyo
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引用次数: 1

Abstract

The edible film can be an alternative packing of safe and biodegradable products. The utilization of Ceara rubber starch (Manihot glaviovii) as an edible film making material with the addition of oleic fraction and oleic acid is expected to improve the characteristic of starch-based edible film. The purpose of this study are: (i) to know the existence of interaction between the treatment of Ceara starch concentration and addition of oleic fraction and oleic acid on physical characteristics and barrier of edible film, (ii) to know the effect of treatment of Ceara starch concentration on physical characteristics and barrier of edible film, and (iii) to know the effect of oleic fraction and oleic acid addition on physical characteristics and barrier of edible film. This research uses Randomized Completely Block Design (RCBD) factorial composed of two factors. The first factor was the difference in the concentration of the ceara rubber starch consisting of 3 levels (3%, 4%, and 5%) and the second factor was the addition of lipids (0% lipid, 15% RBDPO, and 15% oleic acid (w/w polymer)) with 3 repetitions. Parameters measured were thickness, transparency, water vapor transmission rate (WVTR), elasticity, tensile strength, solubility, and microstructure of the edible film. The results showed that there was an interaction between the concentration of ceara rubber starch with the lipid addition of in WVTR, elasticity, and tensile strength parameter of edible film. The concentration of ceara rubber starch has a significant effect on the parameters of thickness, transparency, and solubility. The addition of lipids significantly affected the parameters of thickness, transparency, and WVTR. The best treatment was obtained P2A3 (4% ceara rubber starch + 15% oleic acid) with an average thickness of 0,133 mm, transparency 0,818 a/mm, 17,246 g/m2.day water vapor transmission rate, 48,781% elasticity, tensile strength 1,458 MPa, and 44.035% solubility.
研究橡胶木薯淀粉(Manihot glaziovii)以及在物理特征和可降版胶片上添加油酸和油酸成分
可食用薄膜可作为安全、可生物降解产品的替代包装。利用橡胶粉(Manihot glaviovii)作为食用薄膜材料,添加油酸和油分,有望改善淀粉基食用薄膜的性能。本研究的目的是:(i)知道的存在之间的相互作用的治疗西阿拉淀粉浓度和增加油的分数和油酸可食用膜的物理特征和障碍,(ii)知道治疗西阿拉淀粉浓度的影响在可食用膜的物理特征和障碍,和(3)知道油的分数和油酸的作用除了物理特性和可食用膜的屏障。本研究采用随机完全区组设计(RCBD)由两个因素组成的因子。第一个因素是由3个水平(3%、4%和5%)组成的橡胶淀粉的浓度差异,第二个因素是脂质(0%脂质、15% RBDPO和15%油酸(w/w聚合物))的添加,重复3次。测定了食用膜的厚度、透明度、水蒸气透过率(WVTR)、弹性、抗拉强度、溶解度和微观结构。结果表明:乳胶淀粉的浓度与WVTR中脂类的添加量、可食性薄膜的弹性和抗拉强度参数之间存在交互作用。胶浆的浓度对胶浆的厚度、透明度、溶解度等参数有显著影响。脂类的加入对厚度、透明度和WVTR参数有显著影响。最佳处理为P2A3(4%橡胶粉+ 15%油酸),平均厚度为0,133 mm,透明度为0,818 a/mm, 17,246 g/m2。日水蒸气透过率,弹性48781%,抗拉强度1458 MPa,溶解度44.035%。
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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