Synthesis and Characterization of Edible Film Based on Glucomannan from Local Porang Tubers with a Combination of Carrageenan and Sorbitol as Plasticizer
Article Sidebar
Main Article Content
Abstract
In this study, edible films were made from glucomannan from local porang tubers, carrageenan, and sorbitol as the plasticizer. This research method begins with the making of modified porang flour with three immersion treatments, namely control (A), 10% lime solution (B), and modified lime and mocaf starter fermentation (C) to reduce oxalate levels. Plasticizers were added with variations of carrageenan 2;3;4%, and sorbitol 1;2;3;4; and 5 g. The results showed that the modified lime immersion and fermentation treatment reduced calcium oxalate levels, and the highest yields of glucomannan were 2.58% and 10.07 g. The FTIR analysis results of the isolated glucomannan showed that the spectrum formed by the presence of O-H functional groups, CH2 groups, C-O-C groups, absorption areas of 805 cm-1 and 872 cm-1 indicated the presence of the main constituent of glucomannan, namely β-pyranose. In comparison, the characteristics of the edible film obtained an average thickness between 0.32–1.50 mm. The highest thickness was obtained in the composition of the addition of 3% carrageenan and 4 grams of sorbitol variation C. The percentage of water resistance of edible film variations A and C ranged from 10.04% - 22.02%. Variations A and C with a composition of 2% carrageenan and 1 gram of sorbitol, the edible film is completely degraded. The surface morphology of the edible film obtained from variation A with a concentration of 2% carrageenan and 5 grams of sorbitol showed a slightly porous surface.
Downloads
Article Details
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
How to Cite
References
Amalia, A. E. (2021). Sifat Fisik Mekanik dan Profil Senyawa Volatil Edible Film Karagenan/Gelatin dengan Penambahan Minyak Kanola (Brassica napus L.) dan Gluten. http://repository.unhas.ac.id:443/id/eprint/12453
Arda, Ö., & Türker‐Kaya, S. (2019). FTIR‐based comparative analysis of glucomannan contents in some tuberous orchids, and effects of pre‐processing on glucomannan measurement. Journal of the Science of Food and Agriculture, 99(7), 3681–3686. https://doi.org/10.1002/jsfa.9596
Baldwin, E. A., Hagenmaier, R., & Bai, J. (Ed.). (2011). Role of edible lm and coating additives. Dalam Edible Coatings and Films to Improve Food Quality (0 ed., hlm. 170–197). CRC Press. https://doi.org/10.1201/b11082-10
Darmawati, D., Bahri, S., & Sosidi, H. (2020). Analisis Kadar Glukomanan Dari Biji Durian (Durio zeibethinus Murr) dengan Metode Spektrofotometri pada Berbagai Waktu dan Suhu Hidrolisis: Analysis of Glucomannan Content From Durian Seeds (Durio zeibethinus Murr) Using Spectrophotometry Methods in Several Hydrolysis Times and Temperatures. KOVALEN: Jurnal Riset Kimia, 6(2), 158–164. https://doi.org/10.22487/kovalen.2020.v6.i2.11582
Falah, Z. K., & Sylvia, N. (2021). Pemanfaatan Tepung Glukomanan dari Pati Umbi Porang (Amorphophallus muelleri blume) sebagai Bahan Dasar Pembuatan Edible Film. In Chemical Engineering Journal Storage. https://doi.org/10.29103/cejs.v1i3.5064
Halim, Y., Livia Katherina, dan, Teknologi Pangan, J., & Pelita Harapan Jl Thamrin Boulevard, U. M. (2019). Karakteristik Edible Film dari Kulit Kopi Robusta (Coffea canephora) dan Umbi Porang (Amorphophallus muelleri Blume). https://ojs.uph.edu/index.php/FaSTJST/article/view/1669
Handayani, T., Sulthon Aziz, Y., Herlinasari, D., Sunan Giri Ponorogo, A., & Batoro Katong, J. (2020). Pembuatan Dan Uji Mutu Tepung Umbi Porang (Amorphophallus Oncophyllus Prain) Di Kecamatan Ngrayun. 9(1), 13–21. https://doi.org/10.48191/medfarm.v9i1.27
Khairunisa. (2021). Pemanfaatan Tepung Glukomanan Dari Pati Umbi Porang (Amorphophallus Muelleri Blume) Sebagai Bahan Dasar Pembuatan Edible Film. Chemical Engineering Journal Storage , 1(3), 50–56. https://doi.org/10.29103/cejs.v1i3.5064
Nugraheni, B., P, A. S., & Advistasari, Y. D. (2018). Identifikasi dan Analisis Kandungan Makronutrien Glukomanan Umbi Porang (Amorphophallus onchophyllus). JIFFK : Jurnal Ilmu Farmasi Dan Farmasi Klinik, 15(2). http://dx.doi.org/10.31942/jiffk.v15i2.2570
Nurlela, N., Andriani, D., & Arizal, R. (2020). Ekstraksi Glukomanan Dari Tepung Porang (Amorphophallus Muelleri Blume) Dengan Etanol. Jurnal Sains Dan Terapan Kimia, 14(2), 88–98. http://dx.doi.org/10.20527/jstk.v14i2.8330
Rahayuningsih, Y., & Isminingsih, S. (2021). Analisis Usaha Tani Porang (Amorphophalus muelleri) Di Kecamatan Mancak, Kabupaten Serang, Provinsi Banten. Jurnal Kebijakan Pembangunan Daerah, 5(1), 47–56. https://doi.org/10.37950/jkpd.v5i1.119
Ruan, C., Zhang, Y., Wang, J., Sun, Y., Gao, X., Xiong, G., & Liang, J. (2019). Preparation and antioxidant activity of sodium alginate and carboxymethyl cellulose edible films with epigallocatechin gallate. International Journal of Biological Macromolecules, 134, 1038–1044. https://doi.org/10.1016/j.ijbiomac.2019.05.143
Salsabila, A., & Ulfah, M. (2017). Karakteristik Ketebalan Edible Film Berbahan Dasar Bioselulosa Nata De Siwalan Dengan Penambahan Gliserol. Bioma : Jurnal Ilmiah Biologi, 6(1). https://doi.org/10.26877/bioma.v6i1.1469
Subroto, E. (2021). Production and Characteristics of Composite Edible Films Based on Polysaccharides and Proteins. International Journal of Emerging Trends in Engineering Research, 9(2), 42–48. https://doi.org/10.30534/ijeter/2021/05922021
Suryani, R. R., Hakim, A., Yusrianti, Y., Auvaria, S. W., & Mustika, I. (2021). Penambahan Chitosan Dan Plasticizerglycerin Dalam Pembuatan Bioplastik Berbahan Dasar Ekstrak Protein Ampas Tahu. Jukung (Jurnal Teknik Lingkungan), 7(2), 159–169. https://doi.org/10.20527/jukung.v7i2.11952
Thomazine, M., Carvalho, R. A., & Sobral, P. J. A. (2006). Physical Properties of Gelatin Films Plasticized by Blends of Glycerol and Sorbitol. Journal of Food Science, 70(3), E172–E176. https://doi.org/10.1111/j.1365-2621.2005.tb07132.x