R. Ningrum, D. Sondari, P. Amanda, Bernadeta Ayu Widyaningrum, D. Burhani, F. Akbar, Y. Sampora
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引用次数: 2
摘要
丁醇沉淀改性西米淀粉制备食用膜的性能研究。可食用薄膜是一种薄层，可以作为食品包装，安全食用。淀粉是一种可以用作食用薄膜的材料，因为它是可生物降解的，无毒的，能够形成坚固透明的薄膜。在这项研究中，西米淀粉用丁醇沉淀1、2、3、4和5小时。沉淀的西米与3%的甘油反应，然后在培养皿上打印成薄膜。可食用薄膜的表征是红外光谱、接触角、水溶性、溶胀力、WVTR和机械性能(厚度、抗拉强度和伸长率)。食用膜(B2)具有最佳的机械性能，即高疏水性(接触角为60,351度)，抗拉强度(6,8843 N/mm2)，伸长率(49,5081%)，低水溶性(0,3352%)，低含水量(18,6005%)，低WVTR (0,02986 g s-1 m-2)。
PROPERTIES OF EDIBLE FILM FROM MODIFIED SAGO STARCH PRECIPITATED BY BUTANOL
ROPERTIES OF EDIBLE FILM FROM MODIFIED SAGO STARCH PRECIPITATED BY BUTANOL. The edible film is a thin layer that can be used as food packaging and safe for consumption. Starch is a material that can be used as an edible film because it is biodegradable, non-toxic, able to form a strong and transparent film. In this research, sago starch has been precipitated using butanol for 1, 2, 3, 4, and 5 hours. Precipitated sago is reacted with 3% glycerol and then formed into a film by printing it on a petri dish. Characterizations of edible films are FTIR, contact angle, water solubility, swelling power, WVTR, and mechanical properties (thickness, tensile strength, and elongation). Edible film (B2) has the best mechanical properties, that is high hydrophobicity (contact angle is 60,351 degree), tensile strength (6,8843 N/mm2), and elongation (49,5081 %), also low water solubility (0,3352 %), moisture content (18,6005 %), and WVTR (0,02986 g s-1 m-2).
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