Pengaruh Proses Pengeringan dan Konsentrasi Gliserol terhadap Karakteristik Mekanik Pektin Edible Film

Widra Putri Juwita, Sang Kompiang Wirawan, Aswanti Mindaryani

Abstract


Currently, plastic food packaging material is widely used in Indonesia. According to data of the Ministry of Industry, the demand for plastic packaging reached 2,35 million tons per year. Plastic packaging has the advantages of strong and lightweight. But the use of plastic packaging has a problem that cannot be degraded naturally. One of the solutions of these problems is by using edible film as packaging. The objective of this research was to study the effect of drying process and glycerol concentrations on mechanical properties of pectin edible film. Glycerol was used as plasticizer at the concentrations of 0; 0,99: 1,96; 2,91; 3,84; 4,76 % v/v for film forming. The drying process was done using oven at various temperatures of 40, 50 and 60oC. Sample was dried until the final moisture content was less than 1% wet basis. Then, edible films were taken to determine mechanical properties including tensile strength and elongation of break. The results showed that pectin edible film without glycerol had a higher tensile strength than that pectin edible film with 4,76%. Also, tensile strength was significantly increased with the increasing drying temperature (p<0.05). The elongation was significantly decreased when the drying temperature increased (p<0.05).


Keywords


edible film, plasticizer, mechanical properties, drying

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References


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