Papaya (Carica papaya L.) peel contains a considerable amount of pectin, high molecular weight polysaccharides that can be used in edible film making due to its ability form gels. However, from pectin usually has poor moisture barrier properties. Therefore, is generally combined with glycerol as plasticizer and starch. This research aimed utilize the addition corn starch determine characteristi...

The potential benefits of edible films or coatings are to stabilize the product and thereby extend it shelf life. Edible films can delay ripening of climacteric fruit, delay colour changes in non-climacteric fruit, reduce water loss, reduce decay, and improve appearance. The aim of this work was to evaluate the use of edible coatings to preserve the quality of fresh cut mango fruits storage und...

The development of antioxidant-active packaging has numerous advantages, such as the reduction of synthetic additives in food, the reduction of plastic waste and food protection against oxidation reactions. Different concentrations of extracts of the plants Caesalpinia decapetala (CD) and Caesalpinia spinosa "Tara" (CS) were incorporated into gelatine films as natural antioxidants. The physical...

Plastic substitute material with biodegradable vegetable plastic in the form of edible film is an alternative for plastics that can decompose naturally. The raw consists corn cob flour and a mixture plasticizers glycerol sorbitol. process mixing materials by means dispersion, heating, printing, drying. Variable corncob 5-9 grams ratio plasticizer glycerol-sorbitol 0.25-4. These characteristics ...

Edible composite packaging has the advantage of complementary functional properties over its individual bio-components. However, film composites made from caseinate (CA) and carboxymethyl chitosan (CMCH) have not yet been well explored. In this study, four types CA-CMCH films were prepared evaluated with without transglutaminase (TGase) supplement. Aqueous CA (8%, w/v) CMCH solutions (2%, mixed...

Edible film merupakan bahan tipis yang dapat dimakan berfungsi untuk melapisi makanan dan melindunginya. Salah satu kekurangan edible pati singkong adalah memiliki laju transmisi uap air tinggi sehingga tidak membatasi pergerakan keluar masuk film. Perbaikan terhadap karakteristik ini dilakukan dengan melakukan kombinasi penyusun bersifat hidrofobik seperti minyak. Penelitian bertujuan mengetah...