Optimization and Characterization of Physical–Mechanical Properties of Biodegradable Edible Films Based on Pectin from Breadfruit Peel for Food Packaging

Andi Hidayatullah Mappamadeng; Rizka Amalia

doi:10.14710/jvsar.v4i1.14175

DOI: https://doi.org/10.14710/jvsar.v4i1.14175

Optimization and Characterization of Physical–Mechanical Properties of Biodegradable Edible Films Based on Pectin from Breadfruit Peel for Food Packaging

*Andi Hidayatullah Mappamadeng - Industrial Chemical Engineering, Vocational School, Diponegoro University, Indonesia

Rizka Amalia

- Industrial Chemical Engineering, Vocational School, Diponegoro University, Indonesia

BibTex Citation Data :

@article{JVSAR14175,
    author = {Andi Mappamadeng and Rizka Amalia},
    title = {Optimization and Characterization of Physical–Mechanical Properties of Biodegradable Edible Films Based on Pectin from Breadfruit Peel for Food Packaging},
    journal = {Journal of Vocational Studies on Applied Research},
  volume = {4},
    number = {1},
    year = {2022},
    keywords = {Bioedible film; Breadfruit peel;Pectin; Food packaging},
    abstract = {   Abstract -      This study aims to determine the   characteristics   and   optimization   of   biodegradable   film  s based on pectin from   breadfruit peel.   The study was employed using a factorial design   with   multiple   variables: pectin (2 and 4 grams), sorbitol concentration (10% and 20%) and drying temperature (120 0 C and 140 0 C) were studied. The results   obtained from eight samples   show  ed   that the water vapor transmission rate   was   in the range of 3.525 - 6.952 g/m 2 .day. The best  -achieved   water vapor transmission rate (3,525 g/m 2 .day) was obtained at   specific   operating conditions  , namely 4 grams of pectin  , 20%   of   sorbitol concentration and drying temperature of 140 0 C. In this   study  , the most influential   factor for   water vapor transmission rate is   pectin weight   with the value effect of -1.238. The   highest   tensile strength test and   percentage   elongation were 116.55 kgf/cm 2  and 10%, respectively. The FTIR analysis   showed   that the   pectin from   breadfruit peel   was according to   commercial pectin standard,   by   the presence of OH and ester (COOH) groups.   The SEM Analysis showed    that the molecular structure of   edible films   did not look porous, dense, but not   flat   on its surface  , thus   less permeable to air  .    Keywords    -   Bioedible film, Breadfruit peel, Pectin, Food packaging },
   issn = {2684-8090},   pages = {1--6}  doi = {10.14710/jvsar.v4i1.14175},
    url = {https://ejournal2.undip.ac.id/index.php/jvsar/article/view/14175}
}

Citation Format:

Abstract

Abstract - This study aims to determine the characteristics and optimization of biodegradable films based on pectin from breadfruit peel. The study was employed using a factorial design with multiple variables: pectin (2 and 4 grams), sorbitol concentration (10% and 20%) and drying temperature (120⁰C and 140⁰C) were studied. The results obtained from eight samples showed that the water vapor transmission rate was in the range of 3.525 - 6.952 g/m².day. The best-achieved water vapor transmission rate (3,525 g/m².day) was obtained at specific operating conditions, namely 4 grams of pectin, 20% of sorbitol concentration and drying temperature of 140⁰C. In this study, the most influential factor for water vapor transmission rate is pectin weight with the value effect of -1.238. The highest tensile strength test and percentage elongation were 116.55 kgf/cm² and 10%, respectively. The FTIR analysis showed that the pectin from breadfruit peel was according to commercial pectin standard, by the presence of OH and ester (COOH) groups. The SEM Analysis showed that the molecular structure of edible films did not look porous, dense, but not flat on its surface, thus less permeable to air.

Keywords - Bioedible film, Breadfruit peel, Pectin, Food packaging

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Keywords: Bioedible film; Breadfruit peel;Pectin; Food packaging

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In Volume 4, Issue 1, Year 2022 (April 2022)

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