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.
Highlights
The synthetic packaging which commonly used so far has been generating new problems for health and the environment
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, produced 51.04% of total starch content (24.23% amylose and 26.81% amylopectin)
Summary
Bahan baku yang digunakan pada penelitian ini adalah buah pedada (Sonneratia caseolaris). Tahap kedua adalah ekstraksi dan karakterisasi pati dari buah pedada. Tahap ketiga adalah ekstraksi dan karakterisasi pektin dari buah pedada. Tahap keempat adalah pembuatan dan karakterisasi edible film dari pati dan pektin buah pedada yang telah dihasilkan. Buah pedada kering dihaluskan menggunakan blender sehingga diperoleh serbuk buah pedada kering dan disimpan dalam plastik pada suhu chilling untuk proses penelitian selanjutnya. Bubur buah pedada yang dihasilkan kemudian disaring dengan kain blacu sehingga terpisah antara larutan pati dan ampas. Ampas buah yang diperoleh kemudian ditambah air (1:1) untuk mengekstraksi pati yang tertinggal, proses ini dilakukan sebanyak dua kali. Lalu pati dicuci dengan menambahkan akuades sebanyak 1:1 dan diendapkan pada suhu 4°C selama 6 jam. Pati yang diperoleh selanjutnya dianalisis yang meliputi analisis kadar air, total pati, kadar amilosa, kadar amilopektin, dan derajat putih
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