Datum
2023-12-28Schlagwort
500 Naturwissenschaften 540 Chemie 580 Pflanzen (Botanik) Karambola <Frucht>Physikalisch-chemische EigenschaftEssbare LebensmittelumhüllungAntimikrobieller WirkstoffMetadata
Zur Langanzeige
Aufsatz
The effect of wuluh starfruit (Averrhoa bilimbi L.) added on the physicochemical and antimicrobial characteristics of chitosan-pva edible film
Zusammenfassung
Edible film is an eco-friendly packaging innovation that can be a solution in dealing with the plastic waste problem. Apart from that, edible film is expected to have antimicrobial properties that can extend packaged food products' shelf life. Wuluh starfruit (Averrhoa bilimbi L.), a tropical plant from Southeast Asia that contains organic acid compounds, functions as an antimicrobial that can be added to edible films. This research aims to determine the effect od wuluh starfruit juice addition in making edible film in terms of its microbacterial and physicochemical properties. A Completely Randomized Design (CRD) with seven treatment levels and five replications was used as the experimental design. The results showed that the treatment with the addition of 4% wuluh starfruit juice (Treatment C) with an antibacterial value of the disc method of 1.28 mm was the most optimal treatment because the bacterial inhibitory power at this concentration increased the most optimally compared to other treatments. The physicochemical characteristics of treatment C edible file are moisture content 17.29 %; thickness 0.55 mm; water vapor transmission rate 60.01 g/m2/day; solubility 42.79 %; tensile strength 22.29 kgf/cm2; elongation 44.47 %; and pH 6.23.
Zitierform
In: Future of Food: Journal on Food, Agriculture & Society Vol. 11 / No. 5 (2023-12-28) eissn:2197-411XSammlung(en)
Vol 11, No 5 (2023) (Future of Food: Journal on Food, Agriculture & Society // The Future of Food Journal: Journal on Food, Agriculture & Society)Zitieren
@article{doi:10.17170/kobra-202307218416,
author={Fitria, Eddwina Aidila and Budaraga, I Ketut and Salihat, Rera Aga},
title={The effect of wuluh starfruit (Averrhoa bilimbi L.) added on the physicochemical and antimicrobial characteristics of chitosan-pva edible film},
journal={Future of Food: Journal on Food, Agriculture & Society},
year={2023}
}
0500 Oax 0501 Text $btxt$2rdacontent 0502 Computermedien $bc$2rdacarrier 1100 2023$n2023 1500 1/eng 2050 ##0##http://hdl.handle.net/123456789/15348 3000 Fitria, Eddwina Aidila 3010 Budaraga, I Ketut 3010 Salihat, Rera Aga 4000 The effect of wuluh starfruit (Averrhoa bilimbi L.) added on the physicochemical and antimicrobial characteristics of chitosan-pva edible film / Fitria, Eddwina Aidila 4030 4060 Online-Ressource 4085 ##0##=u http://nbn-resolving.de/http://hdl.handle.net/123456789/15348=x R 4204 \$dAufsatz 4170 5550 {{Karambola <Frucht>}} 5550 {{Physikalisch-chemische Eigenschaft}} 5550 {{Essbare Lebensmittelumhüllung}} 5550 {{Antimikrobieller Wirkstoff}} 7136 ##0##http://hdl.handle.net/123456789/15348
2024-01-05T14:33:25Z 2024-01-05T14:33:25Z 2023-12-28 doi:10.17170/kobra-202307218416 http://hdl.handle.net/123456789/15348 eng Namensnennung 4.0 International http://creativecommons.org/licenses/by/4.0/ antimicrobial edible film physicochemical properties of wuluh starfruit 500 540 580 The effect of wuluh starfruit (Averrhoa bilimbi L.) added on the physicochemical and antimicrobial characteristics of chitosan-pva edible film Aufsatz Edible film is an eco-friendly packaging innovation that can be a solution in dealing with the plastic waste problem. Apart from that, edible film is expected to have antimicrobial properties that can extend packaged food products' shelf life. Wuluh starfruit (Averrhoa bilimbi L.), a tropical plant from Southeast Asia that contains organic acid compounds, functions as an antimicrobial that can be added to edible films. This research aims to determine the effect od wuluh starfruit juice addition in making edible film in terms of its microbacterial and physicochemical properties. A Completely Randomized Design (CRD) with seven treatment levels and five replications was used as the experimental design. The results showed that the treatment with the addition of 4% wuluh starfruit juice (Treatment C) with an antibacterial value of the disc method of 1.28 mm was the most optimal treatment because the bacterial inhibitory power at this concentration increased the most optimally compared to other treatments. The physicochemical characteristics of treatment C edible file are moisture content 17.29 %; thickness 0.55 mm; water vapor transmission rate 60.01 g/m2/day; solubility 42.79 %; tensile strength 22.29 kgf/cm2; elongation 44.47 %; and pH 6.23. open access Fitria, Eddwina Aidila Budaraga, I Ketut Salihat, Rera Aga Karambola <Frucht> Physikalisch-chemische Eigenschaft Essbare Lebensmittelumhüllung Antimikrobieller Wirkstoff publishedVersion eissn:2197-411X No. 5 Future of Food: Journal on Food, Agriculture & Society Vol. 11 false 664
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