Danar Praseptiangga

Preparation and preliminary characterization of semi refined kappa carrageenan-based edible film incorporated with cinnamon essential oil

Edibility and biodegradability are the most beneficial properties of edible films and coatings. Carrageenans are natural, water-soluble hydrocolloid composed of a linear chain of sulphated galactans and have high potential of film-forming material. Essential oils have attracted increasing attention in food additive industry since they possess well documented insecticidal, antimicrobial, and antioxidant activities. Cinnamon essential oil, a GRAS material, is amongst the most active essential oils, because of the antimicrobial-antioxidant potential. To the best of our knowledge, there are few report data on the characteristics of carrageenan-essential oil composite films. Therefore, this study aimed at developing semi-refined-kappa-carrageenan based edible films and carrageenan-films containing cinnamon essential oil. This study was divided into two stages. The effect of sorbitol plasticizer’s concentration (0.5%, 1.0%, 1.5 % v/v) on the mechanical and barrier properties of the semi refined kappa carrageena...

Formulation and characterization of novel composite semi-refined iota carrageenan-based edible film incorporating palmitic acid

Novel composite films based on semi-refined iota-carrageenan (SRIC) incorporating palmitic acid (PA) were prepared by an emulsification method. Palmitic acid (PA) as hydrophobic material was incorporated into semi-refined iota-carrageenan edible films in order to improve water vapor barrier properties. Composite SRIC-based films with varying concentrations of PA (10%, 20%, and 30% w/w) were obtained by a solvent casting method. Their mechanical and barrier properties were investigated. Results showed that the incorporation of PA in films caused a significant increase (p < 0.05) in thickness as the concentration of PA increased (from 10% to 30% w/w). The mechanical properties of semi-refined iota-carrageenan were also affected by PA incorporation; increasing the concentration of PA (from 10% to 30% w/w) in films improved the tensile strength (TS). Interestingly, the TS value increased to a peak at 20% w/w PA. However, the TS value showed a decrease when PA were added at 30% w/w. Elongation-at-break (EAB) w...

Preparation and characterization of semi-refined kappa carrageenan-based edible film for nano coating application on minimally processed food

Shorter and easier processing of semi-refined kappa carrageenan extracted from Euchema cottonii red seaweed result in cheaper price of the polysaccharide. In this study, edible film was prepared from the semi-refined carrageenan without any salt addition. The effect of the carrageenan concentration (1.0, 1.5, and 2.0% w/v) on physical and mechanical properties of the edible film was studied. Edible film thickness and tensile strength increased but elongation at break and water vapor transmission rate (WVTR) decreased as the concentration increased. Based on the characteristic of the edible film, formulation using 2% carrageenan was recommended. The edible film demonstrated the characteristic as follow: 0.054 mm thickness, 21.14 MPa tensile strength, 12.36% elongation at break, and 9.56 g/m2.hour WVTR. It was also noted the carrageenan-based edible film indicated potential physical and mechanical characteristics for nano coating applications on minimally processed food.

Formulation and physicochemical characterization of composite flour from yam (Dioscorea alata) and lima beans (Phaseolus lunatus)

Wheat flour consumption in Indonesia increases annually and this condition may threaten the national food security. Moreover, excessive wheat flour consumption also has some negative health effects due to gluten. On the other side, Indonesia is rich in local food sources that have potential to be developed and national food security can be strengthen. Flour production is one of the best alternative ways to be selected as the downstream stage of the tubers and legumes utilization. Yam and lima beans are examples of Indonesian tubers and legumes that could be developed as materials for composite flour production. The objective of this study is to determine the best formula of composite flour from yam and lima beans based on their physicochemical characteristics. Physical and chemical analyses were conducted and completely randomized design was used. Three different formulations were developed. The ratio of yam flour and lima beans flour, which were 85:15 (F1), 70:30 (F2), 55:45 (F3) respectively, were formu...

Physical and chemical characterization of composite flour from canna flour (Canna edulis) and lima bean flour (Phaseolus lunatus)

The diversity of Indonesian local food sources has potential to be developed for supporting food security based development of local food diversification. Canna tubers (Canna edulis) and lima beans (Phaseolus lunatus) are two local commodities in Indonesia which under is utilization and has limited assessment to its characteristics. This study aimed at determining the best formula of composite flour based on physical and chemical properties of composite flour produced. There were three formulas, F1 for 85% of canna flour and 15%of lima beans flour, F2 for 70% of canna flour and 30% of lima beans flour and F3 for 55% of canna flour and 45% of lima beans flour. Physical and chemical analyses were conducted and completely randomized design was used. De Garmo analysis was then used to determine the highest effectiveness index from the three formulas developed in this study and F3 demonstrated the highest effectiveness index (0.545) among three formulas evaluated. Thus, formula (F3) was selected as the best co...

CASSAVA STARCH-BASED EDIBLE COATINGS ENRICHED WITH Alpina purpurata AND Kaempferia rotunda ESSENTIAL OILS FOR PATIN FILLETS PRESERVATION

Cassava starch–based edible coating enriched with essential oil of Alpinia purpurata and Kaempferia r otunda was applied to preserve patin fillets during frozen storage. The quality of fillets was analyzed based on microbiological and chemical properties. Different concentration of essential oil in distilled water, 0 % (control), 0.1 % and 1 % (v/v), was added in cassava starch–based edible coating. The addition of essential oil significantly inhibited the microbial growth by reducing protein deterioration and delaying lipid oxidation in fillets during 4 mo of frozen storage. The results indicates that essential oil of Alpinia purpurata and Kaempferia rotunda can be used as an alternative preservation as it could protect frozen fish fillets from deterioration and extend the shelf life.