OPTIMIZATION OF EDIBLE FILM FORMULA BASED ON MAIZENA, CARRAGEENAN, AND RICE BRAN FOR HAND CANDY PACKAGING

Authors

  • Heri Purwoto Center of Agroindustrial Technology, Agency for the Assessment and Application of Technology
  • Ratih Dwi Ismawanti Center of Agroindustrial Technology, Agency for the Assessment and Application of Technology
  • Harianto Harianto Center of Agroindustrial Technology, Agency for the Assessment and Application of Technology
  • M. Jusuf Djafar Center of Agroindustrial Technology, Agency for the Assessment and Application of Technology
  • Widya Dwi Rukmi Putri Department of Agricultural Products Technology , Brawijaya University
  • Erni Sofia Murtini Department of Agricultural Products Technology , Brawijaya University

DOI:

https://doi.org/10.29122/mipi.v14i3.4032

Keywords:

Corn starch, Carrageenan, Rice bran, Formula optimization, Edible film, Hard candy

Abstract

Plastic packaging has dominated the waste, and the number is increasing every year. Candy plastic packaging waste is most often considered trivial because of its small size, so it is usually disposed of carelessly. Due to its non-biodegradable, it causes environmental pollution. Edible film packaging is an alternative to reduce the impact of candy packaging waste pollution. The purpose of this study was to obtain the optimum formula of the edible film between corn starch, carrageenan, and rice bran as a hard candy packaging with the Response Surface Methodology (RSM) Central Surface Composite Design using the Design Expert 10.0.7. The prediction data obtained is then verified and tested by t-test at a 5% reliance interval.The optimum formulation of RSM results is 3.4% of corn starch, 1.1% of carrageenan and 0.38% of rice bran with predicted response of water content of 14.51%, WVTR 61,06 g/m2/hour, viscosity of 258.8 cP, tensile strength of 107.9 kgf/cm2, elongation of 19.41%, and modulus of response young 586.28 kgf/cm2. The verification of the optimum formula had a moisture content of 14.37%, WVTR 63.34 g/m2/hour, viscosity of 244.9 cP, tensile strength of 96.9 kgf/cm2, elongation of 20.96%, and young modulus of 462.49 kgf/cm2.

 

References

Singh, P., Sharma, V.P., Integrated Palctic Waste Manajement: Environmental and Improved Health Approaches, Procedia Environmental Science, 2016, Vol. 35, p692 -700.

Karunanithy, C. & Venitia, S., Packaging of Cereals, Snacks, and Confectionery, Reference Module in Food Science, Elsevier, 2016.

Nouraddini, M., Esmaiili, M., Mohtarami, F, Development and characterization of edible films based on eggplant flour and corn starch, International Journal of Biological Macromolecules, 2018, vol.120, p1639-1645.

Farhan, A.R., & Hani, N.M., Characterization of edible packaging films based on semi-refined kappa-carrageenan plasticized with glycerol and sorbitol, Food Hydrocolloids, 2017, vol.64, p48-58.

Heri dan Jeni, Optimasi Formula Edible Film Berbasis Amilopektain Pati Singkong dan Karagenan, Majalah Pengkajian Industri, No. 1, 2016, p31.

Ramadhani, R.A., Riyadi, D.H.S., Triwibowo, B., Kusumaningtyas, R.D., Pemanfaatan Desain Expert untuk Optimasi Komposisi Campuran Minyak Nabati Sebagai Bahan Baku Sintesis Biodiesel, Jurnal Teknik Kimia dan Lingkungan, 2017, Vol. 1 (1), p11-16

Myers, R. H., Montgomery, D. C., & Anderson-Cook, C. M., Response surface methodology: process and product optimization using designed experiments: John Wiley & Sons, 2016.

Zuo, G., Song, X., Chen, F., & Shen, Z., Physical and structural characterization of edible bilayer films made with zein and corn-wheat starch, Journal of the Saudi Society of Agricultural Sciences, 2017.

Rhazi, N., Hannache, H., Oumam, M., Sesbou, A., Charrier, B., Pizzi, A., & Charrier-El Bouhtoury, F., Green extraction process of tannins obtained from Moroccan Acacia mollissima barks by microwave: Modeling and optimization of the process using the response surface methodology RSM, Arabian Journal of Chemistry, 2015.

Abdul-Khalil, H.P.S., Tye, Y.Y., Saurabh, C.K., Leh, C.P., Lai, T.K., Chong, E.W.N. and Syakir, M.I., Biodegradable polymer films from seaweed polysaccharides: A review on cellulose as a reinforcement material, Express Polymer Letters, 2017, vol.11 (4), p244-265.

Poeloengasih, C. D., Pranoto, Y., Anggraheni, F. D., & Marseno, D. W., Potential of sago starch/carrageenan mixture as gelatin alternative for hard capsule material, International Conference on Chemistry, Chemical Process and Engineering (IC3PE) AIP Conf. Proc. 1823, 2017.

Handito, D., Pengaruh konsentrasi karagenan terhadap sifat fisik dan mekanik edible film, Agroteksos, 2011, vol.21(2-3), p151-157.

Akbari, Z., Ghomashchi, T. & Moghadam, S., Improvement in food packaging industry with biobased nanocomposites, Interna-tional Journal of Food Engineering, 2007, vol.3(4), p1-24.

Wittaya, Thawien, Rice starch-based biodegradable films. Properties enhancement. In Eissa AA (Ed.) Structure and Function of Food Engineering. Ch. 5. Intech. 2012, pp.103-134.

Chen, J., Long, Z., Wang, J., Wu, M., Wang, F., Wang, B. and Lv, W., Preparation and properties of microcrystalline cellulose/hydroxypropyl starch composite films, Cellulose, 2017, vol.24(10), p4449-4459.

Nordin, Norhazirah & Othman, Siti & Kadir, Roseliza & Rashid, S., Mechanical and thermal properties of starch films reinforced with microcellulose fibres, Food Research, 2018, vol.2, p555-563.

Bourtoom, T. & Chinnan, M.S., Preparation and properties of rice starch-chitosan blend biodegradable film, Lebensmittel–Wissenschaft und-Technologie, 2008, vol.41, p633–1641.

Abdul-Khalil, H.P.S., Tye, Y.Y., Saurabh, C.K., Leh, C.P., Lai, T.K., Chong, E.W.N. and Syakir, M.I., Biodegradable polymer films from seaweed polysaccharides: A review on cellulose as a reinforcement material, Express Polymer Letters, 2017, vol.11 (4), p244-265.

Yang, J., Ching, Y.C., and Chuah. C.H., Application of Lignocellulose Fibers and Lignin in Bioplastic: Review, Polimers, 2019, Vol.11 (751), p1-26

Zuo, G., Song, X., Chen, F., & Shen, Z., Physical and structural characterization of edible bilayer films made with zein and corn-wheat starch, Journal of the Saudi Society of Agricultural Sciences, 2017.

Alshammary, B.A., Saba, N., Alotaibi, M.D., Alotaibi, M.F., Jawaid, M., Alothman, O.M., Evaluation of Mechanical, Physical, and Morphological Properties of Epoxy Composities Reinforce with Difference Date Palm Fillers, Materials, MDPI, 2019, 12 (2145) p1-17.

Ariska, R. E., and Suyatno, Effect of Carrageenan Concentration on Physical and Mechanical Properties of Edible Films from Starch Banana and Carrageenan with Plasticizer Glycerol, Proceedings. National Chemistry Seminar, Department of Chemistry, FMIPA, Surabaya State University, 2015.

Downloads

Published

13-09-2023

How to Cite

Purwoto, H., Ismawanti, R. D., Harianto, H., Djafar, M. J., Putri, W. D. R., & Murtini, E. S. (2023). OPTIMIZATION OF EDIBLE FILM FORMULA BASED ON MAIZENA, CARRAGEENAN, AND RICE BRAN FOR HAND CANDY PACKAGING. Majalah Ilmiah Pengkajian Industri; Journal of Industrial Research and Innovation, 14(3), 211–226. https://doi.org/10.29122/mipi.v14i3.4032

Issue

Vol. 14 No. 3 (2020): Majalah Ilmiah Pengkajian Industri; Journal of Industrial Research and Innovation

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Open Access Policy

MIPI provides immediate open access to its content on the principle that making research freely available to the public supports a greater global exchange of knowledge.

MIPI by BRIN is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License. Permissions beyond the scope of this license may be available at http://ejurnal.bppt.go.id/index.php/MIPI