Synthesis and Characterization of Edible Film Based on Glucomannan from Local Porang Tubers with a Combination of Carrageenan and Sorbitol as Plasticizer

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Published: Aug 28, 2024
DOI: https://doi.org/10.19109/Biota.v9i2.16821
Keywords:
Calcium oxalates, Edible film, Glucomannan, plasticizers

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Hapin Afriyani
Department of Chemistry Faculty of Mathematics and Natural Sciences, University of Lam-pung, Bandar Lampung, Indonesia
Dian Herasari
Department of Chemistry Faculty of Mathematics and Natural Sciences, University of Lampung, Bandar Lampung, Indonesia
Hanif Amrulloh
Madrasah Ibtidaiyah Teacher Education Study Program, Faculty of Teacher Training and Education, University of Ma'arif Lampung, Metro, Indonesia
Qori Hikmah Faranida
Department of Chemistry Faculty of Mathematics and Natural Sciences, University of Lam-pung, Bandar Lampung, Indonesia
Arip Ramadani
Department of Chemistry Faculty of Mathematics and Natural Sciences, University of Lam-pung, Bandar Lampung, Indonesia
Nida Rafa Afifah
Department of Agricultural Product Technology, Faculty of Agriculture, University of Lampung, Bandar Lampung, Indonesia
Marcella Indriani
Department of Chemistry Faculty of Mathematics and Natural Sciences, University of Lam-pung, Bandar Lampung, Indonesia
Karim Theledi
Department of Biotechnology, University of the Wetern Cape, South Africa
Olukemi Aluko
Department of Chemistry, Ibrahim Badamasi Babangida University Lapai, Nigeria

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.

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Synthesis and Characterization of Edible Film Based on Glucomannan from Local Porang Tubers with a Combination of Carrageenan and Sorbitol as Plasticizer. (2024). Jurnal Biota, 10(2), 157-167. https://doi.org/10.19109/Biota.v9i2.16821
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Vol. 10 No. 2 (2024): Jurnal Biota 2024
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How to Cite

Synthesis and Characterization of Edible Film Based on Glucomannan from Local Porang Tubers with a Combination of Carrageenan and Sorbitol as Plasticizer. (2024). Jurnal Biota, 10(2), 157-167. https://doi.org/10.19109/Biota.v9i2.16821

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