Open AccessThe Effect of Addition Glycerol Against Nori Characterization from Gracilaria sp and Ulva sp Seaweeds
Author(s) -
Ellya Sinurat,
Dina Fransiska,
; Lívia
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/715/1/012054
Subject(s) - glycerol , elongation , ultimate tensile strength , gracilaria , ulva lactuca , plasticizer , food science , biopolymer , algae , chemistry , botany , biology , materials science , composite material , polymer , organic chemistry
Nori is an edible seaweed product and is known to form a sheet. This study involves the production of nori, from a mixture of Gracilaria and Ulva Lactuca seaweeds, at a ratio of 1:1. Besides, glycerol was adopted as a plasticizing biopolymer for food packaging materials. This study, therefore, aims to evaluate the characteristics of nori, following the addition of glycerol concentration (0.4; 0.6; 0.8; 1.0 percent) as a plasticizer on the nori/edible seaweed. The parameters evaluated include elongation percentage, tensile strength, WVTR, thickness, and water content. Moreover, treatments with 0.8 percent glycerol concentration generated edible seaweed films with the following characteristics: elongation percentage of 12.15%, while the tensile strength, WVTR, thickness, and water content were 2,67 M.Pa, 2268 gr/m2 day, 328.93 μm, and 12,75 %, respectively.