Open AccessThe utilization of gadung (dioscorea hispida dennst) starch for edible coating making and its tomato packaging
Author(s) -
Pocut Nurul Alam,
Mukhlishien,
Husni Husin,
T M Asnawi,
Santia,
A. Yustira
Publication year - 2019
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/543/1/012015
Subject(s) - ultimate tensile strength , coating , oxygen permeability , elongation , plasticizer , starch , materials science , sugar , raw material , food science , tensile testing , composite material , chemistry , oxygen , organic chemistry
An edible coating is one method that could be utilized in preserving and coating on fruits. The utilization of gadung (Dioscorea hispida Dennst) starch as a raw material in edible coating making can be used as an alternative renewable raw material due to of high starch content and its potential still not been utilized optimally. This study has been evaluated the influences of hydrocolloids and plasticizers contents of the mixture to produce proper tensile strength and elongation of the coating produced. The quality and characterization of edible coating have been evaluated using weight loss test, thickness test, elongation test, tensile strength test and oxygen permeability test. The gadung starch edible coating was shown to be effective in tomato fruit preserved until 21 days. Mechanical properties of edible coating were obtained the tensile strength ranging from 5.76 to 7.03 kgf.mm-2, elongation ranging from 13.57 - 38.56%, thickness ranging from 0.01 - 0.05 mm and optimum oxygen permeability of 3.739 g.m-2.h-1 by adding of the CMC of 1% and glycerol of 10%.