Characteristic of Pedada Fruit Starch and Pectin and Its Application as Edible Film Raw Materials
Abstract
The synthetic packaging which commonly used so far has been generating new problems for health and
the environment. A safe packaging t which friendly environment is needed to be developed. One of them is
edible film. Sonneratia caseolaris fruit has potential as raw material for edible film production, because its
availability in nature is quite abundant as well as high starch and pectin content. The purpose of this study
was to determine the characteristics of starch and pectin from Sonneratia caseolaris fruit and determine the
edible film characteristics produced by its starch and pectin. The starch extracted by water, then produced
51.04% of total starch content (24.23% amylose and 26.81% amylopectin). The pectin extracted by 0.5%
(w/v) ammonium oxalate solvent with 50 and 70 minutes as time variants. The results showed that starch and
pectin with70 minutes of extraction tim) can be used as raw material in edible film production. Differences
in starch and pectin concentrations affected the edible film characteristics. Edible film with 4% starch, 1.5%
pectin, and 1.5% glycerol showed the best characteristics of tensile strength, percent of elongation, water
vapour transmission rate, and water vapour permeability.
the environment. A safe packaging t which friendly environment is needed to be developed. One of them is
edible film. Sonneratia caseolaris fruit has potential as raw material for edible film production, because its
availability in nature is quite abundant as well as high starch and pectin content. The purpose of this study
was to determine the characteristics of starch and pectin from Sonneratia caseolaris fruit and determine the
edible film characteristics produced by its starch and pectin. The starch extracted by water, then produced
51.04% of total starch content (24.23% amylose and 26.81% amylopectin). The pectin extracted by 0.5%
(w/v) ammonium oxalate solvent with 50 and 70 minutes as time variants. The results showed that starch and
pectin with70 minutes of extraction tim) can be used as raw material in edible film production. Differences
in starch and pectin concentrations affected the edible film characteristics. Edible film with 4% starch, 1.5%
pectin, and 1.5% glycerol showed the best characteristics of tensile strength, percent of elongation, water
vapour transmission rate, and water vapour permeability.
Authors
PradanaG. W., JacoebA. M., & SuwandiR. (2017). Characteristic of Pedada Fruit Starch and Pectin and Its Application as Edible Film Raw Materials. Jurnal Pengolahan Hasil Perikanan Indonesia, 20(3), 609-619. https://doi.org/10.17844/jphpi.v20i3.19818
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