Abstract
The use of synthetic coatings as Food Additives consumed in the long term can damage human health. These horrible effects have paved the way for the development of edible films and natural edible coatings. One of the edible film ingredients is scorched rice which can be used as a coating in fruit preservation. However, the use of this edible film on food ingredients has some problems, especially its mechanical properties which tend to be fragile (not flexible). This article examines the mechanical characteristics of scorched rice with variations in the concentration of glycerol and carrageenan. Based on these results, it was concluded that the higher the volume of glycerol used, the percent elongation increased. The greatest elongation was obtained in the ratio of 3 g of carrageenan with 8 ml of glycerol. However, the addition of glycerol volume causes the biodegradable plastic to tear more easily. The greatest tensile strength value was obtained with a ratio of 5 g of carrageenan and 4 ml of glycerol. The edible film can prevent the spoilage of apples tested for 10 days.
Highlights
The use of synthetic coatings as Food Additives consumed in the long term can damage human health
These horrible effects have paved the way for the development of edible films
scorched rice which can be used as a coating in fruit preservation
Summary
Pengawetan makanan bertujuan agar produk lebih tahan lama dan menambah nilai estetika. Edible film dan coating dapat didefinisikan sebagai lapisan pelindung yang dibuat di sekitar permukaan makanan dengan menerapkan larutan yang terbuat dari polimer yang dapat dimakan seperti polisakarida, protein, lipid atau kombinasinya. Penggunaan edible film dan coating dalam aplikasi makanan dan terutama produk yang sangat mudah rusak seperti produk sayuran dan buah yang dikondisikan dengan beragam karakteristik- seperti biaya, ketersediaan, atribut fungsional, sifat mekanik (fleksibilitas dan tegangan), sifat optik (brightness dan opacity), efek penghalang terhadap aliran gas, penerimaan sensorik, resistensi struktural terhadap air dan mikroorganisme. Plasticizer dan aditif lainnya digabungkan dengan biopolimer pembentuk film untuk memodifikasi sifat mekanik atau fungsi lain dari film yang dapat dimakan. Agar film atau pelapis yang dihasilkan dapat dimakan, mekanisme pembentukan film yang terlibat dalam fabrikasi harus merupakan proses makanan yang tepat, yaitu: modifikasi pH, penambahan garam, pemanasan, modifikasi enzimatik, pengeringan, penggunaan pelarut food grade, atau reaksi dengan lain bahan kimia food grade. Hasil yang didapat berupa tipis lembaran plastik (plastik film) yang telah diuji sifat mekaniknya diperoleh data yang optimum pada komposisi pati singkong 3,5%, dan daya tarik 0,02122Mpa, dan lama penyimpanan film plastik selama 14 hari. (Jacoeb et al, 2014) menentukan formulasi edible film dari buah lindur melalui variasi konsentrasi gliserol dan karagenan
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