Open AccessEffect of Sago Starch Concentrations, Stirring Speeds, and Lemongrass Oil Concentration for Edible Film Production Using Solvent Casting Method
Author(s) -
Hedi Pudjo Santosa,
Mohamad Djaeni,
. Ratnawati,
Nur Rokhati,
A. P. Setiatun,
Afriyanti
Publication year - 2019
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1295/1/012020
Subject(s) - shelf life , starch , ultimate tensile strength , plasticizer , raw material , materials science , food science , food packaging , modified starch , composite material , chemistry , organic chemistry
Foods such as meat, fillet, fruit and vegetable tend to have short shelf life when it is stored outside without packaging. Recently, edible film and coating become a potential alternative for food packaging. Edible film brings a lot of advantages from environmental aspect because it is easier to be decomposed rather than the synthetic film. Furthermore, edible film might be produced from both natural raw material and waste materials. Edible film from natural raw material gives a rigid structure. Another additive agent must be used to make a better quality product, such as glycerol and lemon grass oil as plasticizer and antimicrobial agent, respectively. These materials are commonly used in edible film production due to its capability for extending the food shelf-life by inhibiting bacterial growth. The objectives of this study are to investigate the effect of starch concentration (3% to 10% w/v), stirring speed (350, 700, 1100 rpm) and lemon grass oil concentration (1%, 5% v/v) on tensile strength, water vapor permeability, and antimicrobial activity. Results show that 4% (w/v) sago starch gives the best edible film mechanical properties and least water transfer. Edible film with 4% (w/v) sago starch, 8 rpm constant stirring, and 5% (v/v) lemongrass oil gives the best result in tensile strength, water vapor permeability and bacterial growth. In addition, variables of starch concentration, stirring speed and lemon grass oil concentration are interrelated to produce the best edible film.