Open AccessMaking Edible Film from Jackfruit Seed Starch (Artocarpus Heterophyllus) with the Addition of Rosella Flower Extract (Hibiscus Sabdariffa L.) as Antioxidant
Author(s) -
Purnama Ningsih,
Sitti Rahmawati,
Ni Made Santi,
Suherman,
Anang Wahid M. Diah
Publication year - 2021
Publication title -
international journal of design and nature and ecodynamics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.193
H-Index - 13
eISSN - 1755-7445
pISSN - 1755-7437
DOI - 10.18280/ijdne.160611
Subject(s) - hibiscus sabdariffa , antioxidant , artocarpus , starch , food science , absorption of water , plasticizer , ultimate tensile strength , solubility , materials science , chemistry , botany , biology , composite material , organic chemistry
This study aims to determine the physical and chemical characteristics of the edible film of jackfruit seed starch (Artocarpus heterophyllus) added with antioxidant rosella flower extract (Hibiscus sabdariffa). The type of plasticizer used is glycerol. The best treatment in this study was the jackfruit seed edible film with the addition of rosella flower extract 3% (v/v) with the results obtained respectively for a thickness of 0.09 mm, tensile strength 0.003332 N/mm2, elongation percentage 126.36%, elasticity 0.002637 Kgf/mm2, pH 6.122, water absorption 61.67%, solubility 40%, water vapor transmission speed 0.6714 gram/hour m2, FTIR test results show that the process of making edible film in this research is the mixing process Physics, the shelf life of edible film at room temperature is 6 days and at cold temperatures is 8 days, and has antioxidant activity with an IC50 value 219.948 ppm. The addition of rosella flower extract enhances another benefit of edible film which functions as a food protector from the oxidation process (antioxidant).