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"ABSTRAKPenelitian ini bertujuan untuk mempelajari sifat edible film yang dibuat daritepung tapioka yang sudah dihidrolisis pada suhu 400C, pH sekitar 7,0 danpengaruh penambahan madu serta minyak goreng terhadap WVTR, danO2TR . Edible film dibuat dengan cara penambahan gliserol yangberfungsi sebagai plasticizer. Variasi madu yang ditambahkan 0% hingga25% dari berat tapioka dan variasi penambahan minyak goreng 0%hingga 5% dari berat tapioka, kadar gliserol 20% dari berat tapioka. Ediblefilm dibuat dengan cara metode tuang menggunakan air dan alkohol 70%sebagai pelarut dengan perbandingan 2:1 Pengujian yang dilakukanadalah ketebalan film, kuat tarik, elongasi, WVTR (Water VapourTransmission Rate), O2TR (Oxygen Transmission Rate), dan foto SEM(Scanning Electron Microscope). Hasil yang diperoleh menunjukkanbahwa penambahan madu dapat menurunkan WVTR dan O2TR sebesar31,19% dn 73,17%, sedangkan penambahan minyak goreng dapatmenurunkan WVTR dan O2TR sebesar 39,22% dan 60,97%. Hal inimenunjukkan adanya efek sinergi antara gliserol dan madu, sedangkanpenambahan minyak goreng dapat membentuk lapisan di permukaanseperti yang ditunjukkan oleh foto SEM, sehingga WVTR turun secarasignifikan."

"Keberadaan plastik petroleum menjadi permasalahan karena memiliki dampak lingkungan dengan sifatnya yang non-biodegradable sehingga membutuhkan waktu lama untuk terurai, juga dampak kesehatan dengan adanya potensi mengontaminasi jika berperan sebagai pengemas bahan pangan. Oleh karena itu, diperlukan alternatif pengganti bahan baku plastik petroleum yang lebih bersifat biodegradable dan food-grade untuk meminimalisir terjadinya permasalahan tersebut. Pada penelitian ini dilakukan pembuatan edible film berbasis biokomposit protein ikan lele dengan metode enzymatic cross-linking Transglutaminase serta penambahan Nanokristalin Selulosa (NCC) sebagai material penguat. Penggunaan metode enzymatic cross-linking Transglutaminase dapat meningkatkan sifat mekanik dan fisik dari edible film protein meliputi ketebalan (75-20 μm), kelarutan (96,208-20,43%), TS (5,799-10,02 MPa) dan EAB (80-13%) dengan membentuk ikatan cross-linking ε-(-γ-glutamyl) lysine iso-peptide yang terdeteksi berdasarkan pergeseran pita serapan Amida II (1550-1530 cm-1) dengan analisis FTIR. Namun, mengurangi nilai transparansi dari edible film dimana TG-05 menghasilkan nilai transparansi terendah sebesar 3,27. Formulasi TG-05 digunakan sebagai formulasi awal pembuatan edible film protein dengan penambahan NCC. Edible film protein dengan penambahan 10% mengalami peningkatan pada sifat fisik dan mekanik jika dibandingkan dengan edible film berbasis protein meliputi ketebalan, TS dan EAB, tetapi mengalami penurunan pada kelarutan terhadap air dan transparansi. Sementara edible film protein dengan penambahan 15% memiliki peningkatan pada ketebalan, namun menghasilkan efek terbalik (reversed effect) dengan mengalami penurunan pada sifat mekanik dan fisik meliputi TS dan EAB, serta kelarutan, karena terjadi aglomerasi di beberapa sisi edible film. Analisis FTIR mendeteksi adanya pergeseran panjang gelombang pada edible film berbasis protein dan NCC yang mengindikasi adanya interaksi intermolekular via ikatan hidrogen antara protein dengan NCC pada daerah 3400-3200 cm-1.

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The existence of petroleum plastics is a problem because its non-biodegradable thus it takes a long time to decompose, as well as health effect with a potential to contaminate if it is as a food packaging. Therefore, it needs an alternative to substitute the petroleum plastic’s raw material with biodegradable and food grade material to minimize these problems. In this research, catfish protein-based edible film was made using enzymatic cross-linking method by Transglutaminase enzyme and the addition of Nanocrystalline Cellulose (NCC) as reinforcement. Using enzymatic cross-linking method by Transglutaminase could improve mechanical dan physical properties of protein edible films including thickness (75-20 μm), solubility (96,208-20,43%), TS (57,99-10,02 MPa) and EAB (80-13%) by forming cross-linking bond of ε-(-γ-glutamyl) lysine iso-peptide which was detected based on the wavelength shift in Amide II (1550-1530 cm-1) by FTIR analysis. However, it reduced the transparancy value of edible film where TG-05 is the lowest value of 3,27. TG-05 formulation was used as the main formulation for protein-based edible film with NCC addition. Protein-based edible film with 10% addition of NCC had an increased in physical and mechanical properties when it compared to protein-based edible film including thickness, TS and EAB, but had an decreased in water solubility and transparency. Meanwhile, 15% addition of NCC had an increased in thickness but it obtained the reversed effect by decreasing TS and water solubility also increasing EAB because the agglomeration which occurred on the several sides of edible film. FTIR analysis detected a wavelength shift on protein-NCC edible film which indicated an intermolecular interaction via hydrogen bonds between proteins and NCC in 3400-3200 cm-1 region."

"Pengembangan bahan kemasan makanan yang ramah lingkungan dan praktis merupakan tantangan penting dalam industri makanan saat ini. Salah satu solusi yang dapat dilakukan adalah penggunaan edible film, yaitu alternatif kemasan yang dapat terurai secara alami dan aman untuk makanan. Dalam penelitian ini, dilakukan pembuatan edible film berbasis pati singkong (Manihot esculenta) yang dimodifikasi dengan minyak kayu manis (Cinnamomum verum) dan madu kaliandra sebagai alternatif kemasan bumbu mie instan. Edible film ini dibuat menggunakan metode cetakan melalui termoformasi dengan suhu gelatinisasi 70oC. Variasi konsentrasi minyak kayu manis (MKM) sebesar 0,5%, 1%, 1,5%, 2% (w/v), madu kaliandra (MK) sebesar 1%, 1,5%, 2% (w/v), dan campuran minyak kayu manis dan madu kaliandra dengan rasio 1:1. Penambahan MKM dan MK meningkatkan ketebalan edible film (0,15–0,39 mm), tetapi menurunkan solubilitas edible film dalam air (18,81–34,86%) dan absorbansi spesifik (0,58–1,18 mm-1 ). Permeabilitas uap air edible film mengalami fluktuasi (0,12– 8,47 × 10-12 g.cm/cm2 .s.Pa). Sifat mekanik edible film, seperti kekuatan tarik (0,85–2,09 MPa) dan perpanjangan saat patah (5,12–26,38%), meningkat setelah penambahan MK dan MKM-MK. Namun, sifat mekanik cenderung menurun setelah penambahan MKM dengan kekuatan tarik sebesar 0,49–0,71 MPa dan perpanjangan saat patah sebesar 14,33–23,85%. Pada penelitian ini juga dilakukan uji organoleptik yang melibatkan aroma, rasa, dan kesukaan oleh 10 panelis. Hasil uji organoleptik menunjukkan peningkatan sensori dan kesukaan panelis setelah menggunakan edible film variasi terbaik dibandingkan dengan variasi kontrol. Berdasarkan hasil penelitian ini, diperoleh bahwa variasi dengan konsentrasi MKM-MK 1% merupakan variasi terbaik dan dapat digunakan sebagai alternatif kemasan bumbu mie instan.

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The development of environmentally friendly and practical food packaging materials is an important challenge in the food industry today. One solution that can be adopted is the use of edible film, an alternative packaging material that is biodegradable and safe for food (food grade). In this study, edible film based on cassava starch (Manihot esculenta) were developed and modified with cinnamon essential oil (Cinnamomum verum) and Calliandra honey as a packaging alternative for instant noodle seasoning. The edible films were prepared using a casting method via thermoforming with a gelatinization temperature of 70°C. Cinnamon essential oil (CEO) concentrations of 0.5%, 1%, 1.5%, 2% (w/v), Calliandra honey (CH) concentrations of 1%, 1.5%, 2% (w/v), and a combination of CEO and CH with a 1:1 ratio were used. The addition of CEO and CH increased the thickness of the edible films (0.15–0.39 mm), while reducing their solubility in water (18.81–34.86%) and specific absorbance (0.58–1.18 mm-1 ). The water vapor permeability of the edible films fluctuated (0.12–8.47 × 10-12 g.cm/cm2 .s.Pa). The mechanical properties of the edible films, such as tensile strength (0.85–2.09 MPa) and elongation at break (5.12–26.38%), improved after the addition of CH and the CEO-CH. However, the mechanical properties tended to decrease after the addition of CEO with tensile strength values of 0.49–0.71 MPa and elongation at break values of 14.33–23.85%. Sensory evaluation involving aroma, taste, and preference was conducted with a panel of 10 individuals. The results of the sensory evaluation showed improved sensory perception and preference for the best-performing edible film variations compared to the control. Based on the findings of this study, it can be concluded that the variation with a 1% concentration of CEO-CH is the most suitable and can be used as an alternative packaging material for instant noodle seasoning."

"The research was aimed to study the effect of stearict acid on physical and mwchanical prperies of edible film from janggelan leaf extract (Mesona palustris Bi)....."

"ABSTRACTCarrageenan is apobrsaccharide sulfate extracted flat red seaweed (Rhodophyceae). Carrageenan constituent, which are in the hydrocolloid form, are capable to produce composites, has the potential to be used as a biodegradable packaging material. The use of carrageenan based edible film packaging is a good alternative to improve endurance and quality of food products during the storage. The success in the making of edible film can be seen in the characteristics of the edible film products. Characteristics of edible film that are used as parameters including the thickness, tensile strength, water vapor transmission rate and the solubility of the film."

"Kulit udang selama ini di Indonesia hanya dianggap sebagai limbah yang pemanfaatannya masih terbatas. Salah satu alternatif daur ulang limbah kulit udang adalah sebagai sumber khitosan. Melalui proses lanjutan, khitosan dapat dibuat menjadi edible film. Edible film khitosan sedang dikembangkan sebagai pengemas modern yang ramah lingkungan karena dapat langsung dimakan dan terurai oleh alam. Untuk membuat edible film, khitosan dilarutkan dalam pelarut asam asetat glasial 1%. Pembuatan edible film harus melalui proses pengadukan dan pemanasan pada suhu 50°C. Selanjutnya larutan khitosan dituang diatas media cetak akrilik untuk dapat membentuk edible film. Plasticizer dapat ditambahkan untuk mengurangi kerapuhan dan meningkatkan fleksibilitas dan ketahanan film. Pada penelitian ini menggunakan gliserol sebagai plasticizer.Hasil penelitian menunjukkan untuk analisis ketebalan edible film, diperoleh nilai ratarata berkisar antara 0,018 mm &plusmm; 0,0011 % sampai dengan 0,097 mm &plusmm; 0,0029 %, ketebalan meningkat seiring dengan meningkatnya konsentrasi plasticizer gliserol dan komposisi khitosan. Untuk analisis kekuatan tarik, nilai kuat tarik menurun seiring dengan peningkatan konsentrasi gliserol. Dapat terlihat pada sampel IA sampai dengan ID. Sampel IA (2 gr khitosan, 0,2 ml/gr gliserol), sampel IB (2 gr khitosan, 0,4 ml/gr gliserol), sampel IC (2 gr khitosan, 0,6 ml/gr gliserol), sampel ID (2 gr khitosan, 0,8 ml/gr gliserol), diperoleh nilai rata-rata kuat tarik sebesar 111,130 kgf/cm² &plusmm; 18,378 % makin menurun sampai dengan 18,696 kgf/cm² &plusmm; 2,085 %. Pada analisis uji elongasi, nilai terendah sebesar 5,2000% &plusmm; 0,8367% pada sampel IA dan tertinggi sebesar 32,800% &plusmm; 3,5637% pada sampel IVD (5 gr khitosan, 0,8 ml/gr gliserol). Pemanjangan edible film meningkat dengan meningkatnya konsentrasi gliserol dan komposisi khitosan yang digunakan. Untuk hasil analisis uji WVTR, diperoleh nilai terendah 165,56 g/m²/24jam &plusmm; 0,14% dan tertinggi 559,48 g/m²/24jam &plusmm; 2,47%. Laju transmisi uap air cenderung meningkat seiring dengan peningkatan konsentrasi gliserol dan komposisi khitosan. Sedangkan pada analisis uji O&sub2;TR, diperoleh nilai yang terendah sebesar 0,32 cc/m²/24jam &plusmm; 0,0004% dan tertinggi sebesar 1, 3 cc/m²/24jam &plusmm; 0,74%. Nilai laju transmisi oksigen yang didapat pada penelitian ini cenderung semakin menurun seiring dengan peningkatan konsentrasi gliserol dan komposisi khitosan.Berdasarkan hasil penelitian ini, terlihat bahwa peningkatan konsentrasi gliserol dan komposisi khitosan dapat meningkatkan ketebalan, persentase pemanjangan, dan laju transmisi uap air edible film khitosan, namun dapat juga menurunkan nilai laju transmisi oksigen. Untuk uji kuat tarik, nilainya semakin menurun dengan peningkatan konsentrasi gliserol, namun semakin meningkat dengan peningkatan komposisi khitosan.

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The shrimp skin in Indonesia is widely known as waste with limited advantages. One of the alternatives is by recycling the shrimp skin as the source of chitosan. In the next process the chitosan can be transformed into edible film. The chitosan edible film is being developed as a modern package which is friendly to our environment because it can be eaten directly and it also can easily absorb by nature. To make the edible film, the chitosan is mixed with the acetat glacial acid 1 %. The making of edible film has to pass the process of stiring and heating on the temperature of 50°C. Next, the chitosan is poured on an acrylic media to be able to form the edible film. Plasticizer can be added to reduce the fragillity and to increase the flexibility and the strength of the film. In this research, the glicerol is used as plasticizer.

The result of the research shows that the thickness of the edible film is between 0,018 mm &plusmm; 0,0011 % to 0,097 mm &plusmm; 0,0029 %, the thickness increases along with the increasing of the concentrate of plasticizer glicerol and the compotition of chitosan. The result of the tensile strength test is that the tensile strength is decreases along with the increasing of the concentrate of plasticizer glicerol. This can be seen from the sample of IA to ID. The IA sample (2 gr chitosan, 0,2 ml/gr glicerol), the IB sample (2 gr chitosan, 0,4 ml/gr glicerol), the IC sample (2 gr chitosan, 0,6 ml/gr glicerol), the ID sample (2 gr chitosan, 0,8 ml/gr glicerol), the average of the tensile strength is 111,130 kgf/cm² &plusmm; 18,378 % decrease until to 18,696 kgf/cm² &plusmm; 2,085 %. On the analysist of elongation, the lowest score is 5,000% &plusmm 0,8367% on sample IA and the highest is 32,800% &plusmm; 3,5637% on the IVD sample (5 gr chitosan, 0,8 ml/gr glicerol).

The length of the edible film increases by the increasing of the concentrate of plasticizer glicerol and the compotition of chitosan being used. For the result of WVTR, the lowest score is 165,56 g/m²/24 hours &plusmm; 0,14% and the highest is 559,48 g/m²/24 hours &plusmm; 2,47%. The water vapor transmission rate tends to increase along with the increasing of the concentrate of plasticizer glicerol and the compotition of chitosan. Meanwhile, on the analysist test of O&sub2;TR, the lowest score is 0,32 cc/m²/24 hours &plusmm; 0,0004% and the highest is 1,33 cc/m²/24 hours &plusmm; 0,74%. The score of oxygen transmission rate which shown in this research tends to decrease along with increasing of the concentrate of plasticizer glicerol and the compotition of chitosan.

Based on these result, to be seen that the increasing of the concentrate of plasticizer glicerol and the compotition of chitosan can increases thickness, percentage of elongation, and water vapor transmission rate chitosan edible film, but it can be decreases score of oxygen transmission rate. For tensile strength test, the score is decreases along with the increasing of the concentrate of plasticizer glicerol but increases along with the increasing of the compotition of chitosan."

"Dalam sektor makanan, kemasan merupakan hal yang penting untuk menjaga kualitas makanan. Beberapa macam polimer biodegradable telah dieksplorasi dalam hal perkembangan edible film untuk mengurangi pemakaian plastik konvensional yang dapat menyebabkan limbah. Beberapa diantaranya adalah pembuatan edible film berbahan dasar pati, lipid, atau polimer sintetis. Pada penelitian ini, biokomposit edible film dibuat dari gelatin dengan filler berupa Bacterial Cellulose Microcrystal (BCMC), yang merupakan hasil fermentasi bakteri Acetobacter xylinum. Penambahan BCMC terbukti dapat meningkatkan sifat fisik, mekanik, dan sifat termal dari material yang dihasilkan. Pendispersian BCMC dari hasil SEM terbukti meningkatkan hasil uji tensile strength, DSC, dan WVTR. Ketika konsentrasi BCMC divariasikan dari 1-4 wt% kekuatan tarik dan suhu transisi gelas (Tg) meningkat dari 37,07 MPa menjadi 74,04 MPa dan 27,520C menjadi 39,60C; Water Vapour Transmission Rate (WVTR) menurun dari 37,77 gr.m-2.h-1 menjadi 19,73 gr.m-2.h-1. Peningkatan hasil uji tensile dan DSC juga terjadi saat memvariasikan waktu sonikasi dari 3-6 menit yang meningkat dari 48,57 MPa menjadi 57,23 MPa dan 25,890C menjadi 37,290C. WVTR menurun dari 36,09 gr.m-2.h-1 menjadi 20,54 gr.m-2.h-1. Variasi konsentrasi matriks juga mempengaruhi hasil uji tensile strength, DSC, dan WVTR, namun hasil uji terbaik pada penelitian ini terdapat pada gelatin biokomposit dengan variasi konsentrasi BCMC 4 wt%.

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In the food sector, packaging is important for maintaining food quality. Several kinds of biodegradable polymers have been explored in terms of development of edible films to reduce the use of conventional plastics which can lead to waste. Some are the manufacture of edible films made from starch, lipid, or synthetic polymers. In this study, biocomposites edible films made from gelatin with filler of Bacterial Cellulose Microcrystal (BCMC), which is the result of bacterial fermentation of Acetobacter xylinum.

The addition of BCMC proven to improve physical properties, mechanical, and thermal properties of the resulting material. BCMC distribution of SEM results proved to increase the tensile strength test results, DSC, and WVTR. When the concentration was varied from BCMC 1-4 wt% of tensile strength and glass transition temperature (Tg) increased from 37.07 MPa to 74.04 MPa and 27.520 C to 39.60 C; Water Vapour Transmission Rate (WVTR) decreased from 37.77 gr.m-2.h-1 to 19.73 gr.m-2.h-1.

Increase in tensile test and DSC results also occur when varying the sonication time from 3-6 minutes increased from 48.57 MPa to 57.23 MPa and 25.890 to 37.290 C. C. WVTR decreased from 36.09 gr.m-2.h-1 to 20.54 gr.m-2.h-1. Variation of matrix concentration also affect the test results of tensile strength, DSC, and WVTR, but the best test results in this study are the variations in the concentration of gelatin biocomposite with BCMC 4 wt%."

"Halitosis (bad breath) is the most complained problem among mouth and teeth health. The source of halitosis are volatile sulfur compounds produced by Streptococcus mutatn from degradation of food debris. Sirih leaves (Piper betle L.) are trditionally used as mouth antiseptic for its volatile oil. The aim of this research was to formulate sirih extract into an extract with minimum inhibitory concentration (MIC) with 96% ethanol for 24 hours, resulting to an extract with minimum inhibitory concentration (MIC), on Streptococcus mutans of 8.49 x 10 g/ml. The extract with streng quadrupele of the MIC, or equel to 0.92% provide iodine, was formulate using 2 factorial design. Corn starch, hydroxypropyl methycellulose (HPMC) and sorbitol were independent variables and drying time ,moisture, film hicknes, desintegrating time, and film streng were the dependent ones.The results showed that HPMC significantly fastened the drying time, decreased the moisture, and lengthened the desintegrating time. Sorbitol significantly fastened he drying time, increased the moisture, and strengthened the film, while corn stach decreased the moisture and lengthened the disintegrating time. Optimation of the formula ingredients using contour plot superimposed cannot be determinetd due to edible film disintegrating time that was out of comparative interval."

"Madu memiliki berbagai efek positif bagi tubuh manusia dan telah digunakan sebagai obat selama berabad-abad. Madu Manuka dan MedihoneyTM di Indonesia masih sulit dilakukan karena harganya yang mahal dan ketersediaannya. Penelitian sebelumnya telah mengevaluasi aktivitas fisika kimia antara madu Nusantara (madu lokal) dan Madu Manuka. Namun dalam penelitian ini kami menambahkan lebih banyak variasi madu lokal dan komponen kimiawi yang bermanfaat untuk aktivitas antimikroba, antara madu lokal dibandingkan dengan madu Manuka. Namun dalam penelitian ini kami menambahkan lebih banyak variasi madu lokal dan komponen pemeriksaan kimia yang bermanfaat sebagai indikator untuk melihat aktivitas antimikroba terhadap bakteri K. pneumonia ATCC 13883, P. aeruginosa ATCC 27853 dan S. aureus ATCC 25923, E. cloacae ATCC 23355, E. coli ATCC 25922 pada setiap sampel. Hasil penelitian menunjukkan bahwa madu manuka memiliki pH lebih rendah, keasaman lebih tinggi, viskositas lebih tinggi dan kadar gula lebih tinggi dibandingkan madu lokal Indonesia, madu manuka memiliki kandungan MGO dan NPA lebih tinggi dibandingkan madu lokal Indonesia, tetapi madu nusantara memiliki tingkat MGO yang lebih tinggi dibandingkan dengan madu Jawa. Madu Manuka memiliki aktivitas antibakteri yang sebanding pada bakteri P. aeruginosa ATCC 27853, S. aureus ATCC 25923, K. pneumonia ATCC 13883, E. coli ATCC 25922, and E. cloacae ATCC 23355 dibandingkan dengan madu lokal Indonesia.

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Honey has various positive effect human body, and has been used as medicine for centuries Manuka honey and Medihoney™ has been accepted widely used by medical honey. Research has been conducted for these honeys and shown to have in vivo activity and are suitable for the treatment of ulcers, infected wounds and burns. But using Manuka honey and MediHoney™ in Indonesia is still difficult due to its high cost and availability. The previous study had evaluated in physiochemical activity between Nusantara honey (local honey) and Manuka Honey. However, in this study we added more variety of local honey and chemical components that was beneficial for antimicrobial activity, between the local honey compared Manuka Honey. More extensive research was needed especially the physicochemical and antibacterial effect of Indonesian local honey, The purpose of this study is as a baseline data to produce our own medical grade honey that was equal compared to the international medical grade honey. This is a descriptive analytical study using samples of Indonesian local honey and Manuka honey, and check each samples for physical chemical characteristic, Unique Manuka Factor, and antimicrobial effect for K. pneumonia ATCC 13883, P. aeruginosa ATCC 27853, S. aureus ATCC 25923, E. cloacae ATCC 23355, E. coli ATCC 25922 in every honey samples. The results of the study shows that New Zealand manuka honey has lower pH, higher acidity, higher viscosity, and higher sugar content compared to Indonesian local honey, New Zealand manuka honey has higher MGO content and NPA compared to Indonesian local honey, but Nusantara honey shows has higher MGO level, compared to Java honey. New Zealand manuka honey has lower pH, higher acidity, higher viscosity, and higher sugar content compared to Indonesian local honey. New Zealand manuka honey showed comparable antibacterial effect for P. aeruginosa ATCC 27853, S. aureus ATCC 25923, K. pneumoniaATCC 13883, E. coli ATCC 25922, and E. cloacae ATCC 23355 compared with Indonesian local honey."