Open AccessThe effect of glycerol concentration and breadfruit flour mass on edible film characteristics
Author(s) -
Fitria Yulistiani,
N Khairunisa,
R Fitiana
Publication year - 2020
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 - 10.1088/1742-6596/1450/1/012001
Subject(s) - ultimate tensile strength , plasticizer , glycerol , starch , ingredient , raw material , materials science , food science , mathematics , moisture , composite material , chemistry , organic chemistry
Breadfruit flour is one of basic ingredient in edible films making. Poor properties of edible film produced from natural starch can be improved by adding glycerol, as plasticizer that can improve its elasticity, and chitosan as hydrophobic substance that can increase its moisture resistance. While the amount of starch raw materials can improve film’s compactness. This research is held to discover the effect of glycerol concentration and breadfruit flour mass on edible film characteristics. This research variates the amount of raw materials (6 grams; 8 grams; 10 grams; 12 grams) and glycerol concentrations (20 percent; 25 percent; 30 percent; 35 percent (w/w)). The characteristics of edible films observed in this research are tensile strength and Water Vapor Transmission Rate (WVTR). Almost all research products have tensile strength and WVTR value that meet grade 4 and grade 5 Japanese Industrial Standard (JIS) for edible film. The best tensile strength value (93.432 kgf/square cm) was obtained when the amount of breadfruit flour is 10 grams and glycerol concentration 20 percent, while the best WVTR value (3.210 gr/square m.hour) was obtained when the amount of breadfruit flour is 12 grams and glycerol concentration 20 percent.