Indonesian Food and Nutrition Progress最新文献_第2页

Antifungal Activity of the Argan Kernels Extracts and the Heat Treatment Effect on the Activity Variation 摩洛哥坚果仁提取物的抗真菌活性及热处理对活性变化的影响

Indonesian Food and Nutrition Progress Pub Date : 2023-09-14 DOI: 10.22146/ifnp.79710

Aziza Lfitat, Imad Ed-dahmani, Fatima Zohra Bousraf, Abdelhaq Belhaj, Tarik Ainane, Mustapha Taleb, Abdelkader Gourch, Abdelfattah Abdellaoui

{"title":"Antifungal Activity of the Argan Kernels Extracts and the Heat Treatment Effect on the Activity Variation","authors":"Aziza Lfitat, Imad Ed-dahmani, Fatima Zohra Bousraf, Abdelhaq Belhaj, Tarik Ainane, Mustapha Taleb, Abdelkader Gourch, Abdelfattah Abdellaoui","doi":"10.22146/ifnp.79710","DOIUrl":"https://doi.org/10.22146/ifnp.79710","url":null,"abstract":"A comparative antifungal efficacy study of argan kernels was performed using different solvent fractions obtained by the two extraction methods: cold extraction by maceration at room temperature (1) and hot extraction by Soxhlet apparatus (2). Results demonstrated that the two extraction methods induce different yields among each solvent used. Maceration promoted the maximum contents of crude extract in hexane (42.15%), diethyl ether (2.59%), dichloromethane (4.22%), and ethyl acetate (2.52%). Whereas the hot extraction yielded higher extractives in the case of methanol (22.97%) and water (5.88%) compared to cold extraction. The MIC values of the fractionated extracts obtained by maceration were in the range of 0.051 ± 0.002 and 0.223 ± 0.005 g/ml, whilst they were in the range of 0.101 ± 0.002 and 0.286 ± 0.005 g/ml for the Soxhlet extracts. According to total activity (TA) interpretation, dichloromethane was the most effective solvent to extract active antifungal components, revealing the strongest ability to suppress the growth of fungi at much lower MIC values (0.051 ± 0.002 to 0.156 ± 0.005 g/ml) than the rest of fractions. The effect of heating resulted in an increase of the MICs values of the Soxhlet extracts from 10 to 25 times higher than macerated ones, resulting in lower antifungal activity.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134913905","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Contribution of Additional Glutamic Acid and Fructose in The Formation of Flavor Compounds in Green Tea 附加谷氨酸和果糖在绿茶风味化合物形成中的作用

Indonesian Food and Nutrition Progress Pub Date : 2023-09-14 DOI: 10.22146/ifnp.72536

Khaeruddin Aris, Andriati Ningrum, Supriyadi Supriyadi

引用次数: 0

Antioxidant Capacity of Black Tea Obtained Using Tyrosinase and Tannase Treatment 酪氨酸酶和单宁酶处理对红茶抗氧化能力的影响

Indonesian Food and Nutrition Progress Pub Date : 2023-09-14 DOI: 10.22146/ifnp.64516

Fiyan Maulana Rajendra, Rachmad Gunadi, Supriyadi Supriyadi

{"title":"Antioxidant Capacity of Black Tea Obtained Using Tyrosinase and Tannase Treatment","authors":"Fiyan Maulana Rajendra, Rachmad Gunadi, Supriyadi Supriyadi","doi":"10.22146/ifnp.64516","DOIUrl":"https://doi.org/10.22146/ifnp.64516","url":null,"abstract":"Black tea has a lower antioxidant capacity than other teas, such as green tea, white tea, and oolong tea. Tannase and tyrosinase can be used as a treatment to improve the quality of black tea infusion. Tannase has been reported to be an effective way to enhance antioxidant activity in black tea infusion. Meanwhile, tyrosinase could produce higher theaflavin content than thearubigin. Research about Ready-to-Drink (RTD) black tea preparation with the addition of tannase and tyrosinase to fresh tea leaves before pasteurization has not been reported. This study aimed to find a good combination of tannase (1 mg/ml) and tyrosinase (111; 446; 1785 U/ml) to produce high antioxidant activity of RTD black tea. The results showed that higher tyrosinase concentration decreased the antioxidant activity (DPPH and reducing power), epicatechin (EC), epigallocatechin (EGC), and epigallocatechin gallate (EGCG) content yet increased the theaflavin content and theaflavin (TF)/thearubigin (TR) ratio in the tannase-tyrosinase treated black tea. Still, the highest concentration of tyrosinase (1785 U/ml) in tannase-tyrosinase black tea produces higher antioxidant activities, gallic acid, EC, and EGC content than commercial black tea and tyrosinase without tannase-treated black tea. Thus, the combination of tannase (1 mg/ml) and tyrosinase (1785 U/ml) could be the best treatment to produce high-antioxidant black tea.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134914017","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Pretreatments and Drying Methods on The Physicochemical and Antioxidant Properties of Whole Eggplant (Solanum aethiopicum) Flour 预处理和干燥方式对茄子全粉理化及抗氧化性能的影响

Indonesian Food and Nutrition Progress Pub Date : 2023-09-14 DOI: 10.22146/ifnp.77790

Anthony Ukom, Dennis Egbujor, Lilian Nwanagba, Immaculata Okparauka

{"title":"Effect of Pretreatments and Drying Methods on The Physicochemical and Antioxidant Properties of Whole Eggplant (Solanum aethiopicum) Flour","authors":"Anthony Ukom, Dennis Egbujor, Lilian Nwanagba, Immaculata Okparauka","doi":"10.22146/ifnp.77790","DOIUrl":"https://doi.org/10.22146/ifnp.77790","url":null,"abstract":"Sliced eggplant was pretreated (blanching and citric acid dip), -dried (oven and sun), then pulverized to flour. Physicochemical and antioxidant properties were evaluated using standard methods. The results showed increases in protein, moisture, fat, ash, crude fiber, and carbohydrate contents. They ranged from 7.78–8.39%, 8.90–10.14%, 4.32–5.28%, 0.77–0.91%, 10.72–13.43%, and 63.35–65.77%, respectively. Citric acid treatment and dried methods increased the minerals content for sodium (121.77–125.87 mg/100g), zinc (3.18–5.77 mg/100g), potassium (489.53–628.58 mg/100g), magnesium (68.86–75.39 mg/100g) and iron (8.91–11.82 mg/100g) than the blanched treatment. Functional properties of eggplant flour revealed that bulk density (0.42–0.50%,), oil absorption capacity (0.64–4.85%), and wettability (1.43–4.35%,) increased with citric acid and sun-drying method while swelling index (1.25–1.61%) and water absorption capacity (3.85–5.61%) increased with citric acid and oven drying method. Total polyphenol (26.49–29.78 mg GAE/mL), flavonoid (22.12–11.38 mg QE/mL), ABTS (52.38–61.34 Mmol/100 mL), DPPH (62.78–68.48%) and FRAP (58.67–65.36 Mmol/100mL) showed significant (p<0.05) increases in citric acid and dried methods. From the results, the physicochemical and antioxidant properties of eggplant flour were positively affected by citric acid pre-treatments in sun and oven-dried methods.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134913902","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

In Vivo Evaluation of Heavy Metal Decontaminated Marine Macroalgae (Ulva lactuca L.) Using Bilimbi (Averrhoa bilimbi) Juice and Its Potency As Nephroprotector 重金属净化海洋巨藻(Ulva lactuca L.)体内评价枸杞(Averrhoa Bilimbi)汁及其肾保护作用的研究

Indonesian Food and Nutrition Progress Pub Date : 2023-09-14 DOI: 10.22146/ifnp.85312

Ashfiya Hanif Hasnadewi, Mulyati Mulyati, Ardaning Nuriliani, Fajar Sofyantoro

{"title":"In Vivo Evaluation of Heavy Metal Decontaminated Marine Macroalgae (Ulva lactuca L.) Using Bilimbi (Averrhoa bilimbi) Juice and Its Potency As Nephroprotector","authors":"Ashfiya Hanif Hasnadewi, Mulyati Mulyati, Ardaning Nuriliani, Fajar Sofyantoro","doi":"10.22146/ifnp.85312","DOIUrl":"https://doi.org/10.22146/ifnp.85312","url":null,"abstract":"Ulva lactuca is a functional food ingredient with high antioxidant content. The presence of heavy metal contaminants in natural Ulva lactuca needs to be eliminated. Ulva lactuca was investigated for its potential as a nephroprotector in female Wistar rats. The study assessed Blood Urea Nitrogen (BUN) levels, creatinine levels, and kidney histopathology. The experiment included a Group I (control), Group II (administered 1000 mg/Kg BW/day of natural Ulva lactuca), and Group III (administered 1000 mg/Kg BW/day of heavy metal decontaminated Ulva lactuca using bilimbi juice). After 30 days of oral treatment, no significant differences were observed in BUN levels before and after treatment. However, significant variations were found in Group III compared to the Group I creatinine levels after treatment. Both natural and heavy metal decontaminated Ulva lactuca showed no adverse effects on kidney function. Notably, heavy metal decontaminated Ulva lactuca exhibited improved kidney histopathology, suggesting its potential as a nephroprotector. Further research is needed to explore its broader applications in promoting kidney health.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134913903","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Temperature Storage on Chemical Properties of Lokio Leaves (Allium chinense G Don) 温度贮藏对葱叶化学性质的影响

Indonesian Food and Nutrition Progress Pub Date : 2023-08-30 DOI: 10.22146/ifnp.72535

D. Kumalasari, Supriyadi Supriyadi, A. Ningrum

{"title":"Effect of Temperature Storage on Chemical Properties of Lokio Leaves (Allium chinense G Don)","authors":"D. Kumalasari, Supriyadi Supriyadi, A. Ningrum","doi":"10.22146/ifnp.72535","DOIUrl":"https://doi.org/10.22146/ifnp.72535","url":null,"abstract":"Lokio (Allium chinense G Don) is widely used as seasoning in cooking because it contains amino acids that contribute to taste. Lokio is easily damaged during physical and chemical storage, affecting its quality. The study aims to determine the chemical changes of lokio leaves during storage. This study used a randomized design group with 3 temperature treatments, namely room temperature (30 ⁰C), air conditioning (20 ⁰C), and refrigerator (10 ⁰C). Weight loss was tested using a digital scale, color was tested using a chromameter, water content was tested using thermogravimetry, fat using Soxhlet, protein using Kjeldal, and ash using a muffle furnace. Reducing sugars were tested using the DNS method, amino acids using HPLC, and volatile compounds using GC MS Headspace. The data was analyzed using ANOVA then continued with Duncan test if the treatment has a significant difference (p < 0.05). In the room temperature treatment, the best treatment was obtained for 2 days of storage, AC storage for 4 days, and refrigerator temperature for 14 days of storage. Of all the best treatments for each storage temperature, the best treatment was obtained in the storage treatment using AC temperature (20 ⁰C) for 4 days. The treatment found that Lokio has a water content of 92.247%, fat of 2.47%, protein of 19.05%, ash of 14.20%, carbohydrates of 64.28%, and reducing sugar of 11.24 mg/ml. The major volatile compound content of the total storage is trimethyl sulfide and glutamic acid is the most amino acid in lokio leaves.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41643465","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Ameliorative Synergistic Effect of Honey and MO on Lead-Induced Alteration of Biochemical and Haematological Indices in Clarias gariepinus 蜂蜜和MO对铅诱导的加里皮Clarias生化和血液学指标变化的增效作用

Indonesian Food and Nutrition Progress Pub Date : 2023-08-30 DOI: 10.22146/ifnp.77925

T. Ayandiran, A. Akintola, B. Kehinde, Ogundola Adijat, Fawole O. Olatunde, A. B. Peter, Akitunde Akinniyi, Folorunso Kolade

{"title":"Ameliorative Synergistic Effect of Honey and MO on Lead-Induced Alteration of Biochemical and Haematological Indices in Clarias gariepinus","authors":"T. Ayandiran, A. Akintola, B. Kehinde, Ogundola Adijat, Fawole O. Olatunde, A. B. Peter, Akitunde Akinniyi, Folorunso Kolade","doi":"10.22146/ifnp.77925","DOIUrl":"https://doi.org/10.22146/ifnp.77925","url":null,"abstract":"Lead confers deleterious damage to the cells and it is necessary to explore further and develop a more effective way to ameliorate lead toxicity. This study aims to investigate how honey and Moringa oleifera (MO) can synergistically provide a more effective way to ameliorate lead toxicity. Groups of ten fish (Clarias gariepinus) were given Pb (0.30 g) and supplemented feed (T1) containing both honey (5 g) and MO (5 g). Others received pb (0.30 g) and supplemented feed (T2) containing either honey (10 g) or (T3) containing MO (10 g). Finally, hematological and biochemical analysis were conducted and a decline in the hematological parameters was observed. Also, the level of alanine aminotransferase (ALT), aspartate aminotransferase (AST), alkaline phosphatase (ALP), urea, creatinine, and malondialdehyde (MDA) significantly increased while glutathione (GSH) and superoxide dismutase (SOD) reduced in the group given lead only. However, these biochemical indices and hematological parameters are greatly restored in the group that received both honey and MO compared to the group that received either honey or MO. The findings of this study reveal that co-administration of both honey and MO synergistically damages caused by lead-induced toxicity better.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49508351","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Modification of Cassava Starch With Combination of Steaming and Acid Hydrolysis and Use as Encapsulant in Nanoencapsulation of Cocoa Leaf Crude Extract (Theobroma cacao L) 蒸煮与酸水解相结合对木薯淀粉的改性及其在可可叶粗提物纳米包封中的应用

Indonesian Food and Nutrition Progress Pub Date : 2023-08-30 DOI: 10.22146/ifnp.71070

Ratih Kumala Dewi, Supriyanto Supiyanto, Y. Pranoto, A. Murdiati

{"title":"Modification of Cassava Starch With Combination of Steaming and Acid Hydrolysis and Use as Encapsulant in Nanoencapsulation of Cocoa Leaf Crude Extract (Theobroma cacao L)","authors":"Ratih Kumala Dewi, Supriyanto Supiyanto, Y. Pranoto, A. Murdiati","doi":"10.22146/ifnp.71070","DOIUrl":"https://doi.org/10.22146/ifnp.71070","url":null,"abstract":"The utilization of native cassava starch in the food industry is limited. It needs a modified process to increase its utilization. This study aimed to evaluate the effect of a combination of steaming and acid hydrolysis and determine the best temperature and hydrolysis time that is suitable to apply as an encapsulant in the nanoencapsulation process of cocoa leaf crude extract. Modification of cassava starch used 50 ℃, 60 ℃, and 70 ℃ temperatures for 30, 60, and 90 minutes with HCl pH 1. The result showed that modified cassava starch produced from a combination of steaming and acid hydrolysis at 70℃ for 30 minutes has the best specifications with 60.48% solubility, 12.38% hygroscopicity, pasting profile (PV=48; BV=3; FV=66; SV=21). Then, it is combined with Arabic gum and used in the nanoencapsulation process using spray drying. This study showed that encapsulation can protect phenolic compounds of cocoa leaf crude extract resulting brownish-red color surrounded by a black circle. Nanocapsule powder has 13.56% moisture content, 350.3 nm particle size, 16.93 zeta potential, and 84.30% encapsulation efficiency. The combination of steaming and acid hydrolysis at 70 ℃ for 30 minutes produces modified cassava starch which is suitable for use as an encapsulant in the nanoencapsulation process of crude extract of cocoa leaves.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44767865","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Microencapsulation of Sweet Potato Leaf (Ipomoea Batatas L.) Extract With Different Concentrations of Glucomannan Konjac and Maltodextrin Using Spray Drying Method 喷雾干燥法微胶囊化不同浓度葡甘聚糖魔芋和麦芽糊精的甘薯叶提取物

Indonesian Food and Nutrition Progress Pub Date : 2023-08-30 DOI: 10.22146/ifnp.67167

Novi Permata Sari, E. Harmayani, Umar Santoso

{"title":"Microencapsulation of Sweet Potato Leaf (Ipomoea Batatas L.) Extract With Different Concentrations of Glucomannan Konjac and Maltodextrin Using Spray Drying Method","authors":"Novi Permata Sari, E. Harmayani, Umar Santoso","doi":"10.22146/ifnp.67167","DOIUrl":"https://doi.org/10.22146/ifnp.67167","url":null,"abstract":"A large amount of phenolic compounds in sweet potato leaves are a potential source of antioxidants. However, polyphenol is sensitive under certain food processing, thereby needs innovation such as microencapsulation to maintain its stability. This study aimed to determine the encapsulation efficiency and characterization of microencapsulation of sweet potato leaf extract using maltodextrin (10% and 20%) combined with Konjac glucomannan (0.5%; 0.75% and 1%). The method used was spray drying using 120 oC inlet temperature. The result showed that the total phenolic compound of sweet potato leaves was 685.06 GAE mg/g extract. The antioxidant activity of sweet potato leaf extract with the DPPH method was 52.80% with an IC50 value of 26.73 ppm. The highest antioxidant activity of the microencapsulated powder sample (10% maltodextrin: 0.75% glucomannan) was 66.84% at a concentration of 100 ppm which had the greatest percent encapsulation efficiency (89.91%).The particle size distribution showed that encapsulated sweet potato leaf extract has a micro-size of around 0.296 µm (78.3%) with good homogeneity of the particle size which can be seen from the Pdi value of 0.304. Therefore, encapsulated sweet potato leaf with 0,75% glucomannan and 10% maltodextrin has the highest encapsulation efficiency and good characteristic.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46561706","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Utilization of Sugar Palm (Arenga pinnata) Dreg in Biodegradable Plastic Processing 糖棕榈渣在生物降解塑料加工中的应用

Indonesian Food and Nutrition Progress Pub Date : 2023-08-30 DOI: 10.22146/ifnp.63026

Y. Pranoto, Budi Ariyani Hermawati, W. Supartono, A. P. Pamungkas

{"title":"Utilization of Sugar Palm (Arenga pinnata) Dreg in Biodegradable Plastic Processing","authors":"Y. Pranoto, Budi Ariyani Hermawati, W. Supartono, A. P. Pamungkas","doi":"10.22146/ifnp.63026","DOIUrl":"https://doi.org/10.22146/ifnp.63026","url":null,"abstract":"Bioplastics are made from biomass sources that can be decomposed naturally in a relatively short time compared to plastics produced from synthetic polymers plastic. Sugar palm dregs are a promising source for bioplastics due to their abundance and renewability, and they do not compete with human needs. Sugar palm dregs contain enough crude fiber (41.66%) to produce strong bioplastics. Chitosan and glycerol are added to improve the performance of bioplastics. The responses observed included tensile strength, elongation at break, young modulus, thickness, biodegradability, and water vapor permeability. This study aims to determine the factors’ effect on the response parameters and find the optimal multiresponse combination to fabricate sugar palm dreg-based bioplastics. The experimental design was determined using Taguchi method, and multiresponse analysis was carried out using the Grey Relational Analysis approach. The results show that adding sugar palm dreg increased the tensile strength, Young modulus, and thickness of bioplastics but decreased the elongation at break. Adding chitosan affected the water vapor permeability, and glycerol increased the biodegradation percentage of bioplastics. The optimal combination of sugar palm dreg bioplastic was 3 grams of sugar palm dreg, 2 grams of chitosan, and 3 grams of glycerol. The combination resulted in a tensile strength of 1.46 MPa, 24.49 of elongation at break, 6.08 MPa of young modulus, 0.28 mm of thickness, 100% of biodegradation, and 0.61 g.mm/kPa.hour.m2. The results show that sugar palm dreg bioplastic is potential as future food packaging.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45554896","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0