Physicochemical Characteristics of Edible Film Sodium Caseinate with Sappan Wood Extract Addition

Govinda Anggita Fortin, Yohana Sutiknyawati Kusuma Dewi, Lucky Hartanti

Abstract


Packaging will protect food from physical and chemical deterioration and maintains the economic value during storage. Generally, food packaging was made by plastic material which is cheap and easy to use. Plastic waste makes it difficult to degrade, so it is necessary to develop technology that aims to reduce the impact of plastic waste pollution by biodegradable packaging included edible film. Casein is one of the hydrocolloid ingredients which is utilized to made of edible film. Casein has flexibility, transparency, and tasteless film properties also it has a carrier antioxidant capacity. The addition of sappan wood extracts to the edible film that is interesting to observed as a carrier of antioxidant compounds. This research was conducted to obtain the concentration of sappan wood extract, which produces the best physicochemical characteristics of sodium caseinate edible film. The method used in this study was a one-factor Randomized Block Design (RBD) consisting of 5 levels of sappan wood extracts (0%, 2.5%, 5%, 7.5%, and 10% w/vtotal) with 5 replications. Based on this research to obtained the best physicochemical characteristics of edible film sodium caseinate with the addition 10% sappan wood extracts, which has a thickness value of 0.20 mm, solubility 24.421%, color L* (79.0) a* (8.3) b* (32.8), water holding capacity of 6.863 (g/g), and antioxidant activity of 24.170%.


Keywords


antioxidant, edible film, sodium caseinate, secang wood

Full Text:

PDF

References


Afriyah, Y., Putri, W. D. R., and Wijayanti, S. D. 2015. Penambahan Aloe vera L. Dengan Tepung Sukun (Artocarpus communis) and Ganyong (Canna edulis Ker.) Terhadap Karakteristik Edible Film [In Press September 2015]. Jurnal Pangan dan Agroindustri, 3(4), 1313-1324.

Ahmadi, R., Kalbasi-Ashtari, A., Oromiehie, A., Yarmand, M. S., and Jahandideh, F. (2012). Development and Characterization of A Novel Biodegradable Edible Film Obtained from Psyllium Seed (Plantago ovata Forsk). Journal of Food Engineering, 109(4), 745-751.

Bourbon, A. I., Pinheiro, A. C., Cerqueira, M. A., Rocha, C. M., Avides, M. C., Quintas, M. A., and Vicente, A. A. 2011. Physico-Chemical Characterization of Chitosan-Based Edible Films Incorporating Bioactive Compounds of Different Molecular Weight. Journal of Food Engineering, 106(2), 111-118.

Cahyo, N. A. D., Warkoyo, W., and Anggriani, R. 2021. Karakteristik Fisik dan Mekanik Edible Film Berbasis Pati Kacang Merah (Phaseoulus Vulgaris) dan Gel Okra (Abelmoschus Esculentus L). Food Technology And Halal Science Journal, 4(1), 82-93.

Cepeda, G.N., Lisangan, M.M., Roreng., M.K., Permatasari, E.I., Manalu, D.C., and Tainlain, W. 2018. Aktivitas Penangkapan Radikal Bebas dan Kemampuan Reduksi Ekstrak Kulit Kayu Akway (Drimys piperita Hook. f.). Jurnal Aplikasi Teknologi Pangan, 7(4), 171.

De Garmo, E.D., W.G. Sullivan., and J.R Canada. 1984. Engineering Economy. New York: Milan Publishing Company.

Deden, M., Rahim, A., and Asrawaty. 2020. Sifat Fisik dan Kimia Edible film Pati Umbi Gadung pada Berbagai Konsentrasi. Jurnal Pengolahan Pangan, 5(1), 26-33.

Dewi, Y. S. K. 2021. Proses Pembuatan Minuman Liang Teh Berwarna Ungu Keemasan (Golden Purple Liang Tea Drink) Kaya Antioksidan Fenolik dan Vitamin C. Paten nomor S00202100803.

Elias, R. J., Kellerby, S. S., and Decker, E. A. 2008. Antioxidant Activity of Proteins and Peptides. Critical reviews in food science and nutrition, 48(5), 430-441.

Emam‐Djomeh, Z., Moghaddam, A., and Yasini Ardakani, S. A. 2015. Antimicrobial Activity of Pomegranate (Punica Granatum L.) Peel Extract, Physical, Mechanical, Barrier and Antimicrobial Properties of Pomegranate Peel Extract‐Incorporated Sodium Caseinate Film and Application in Packaging for Ground Beef. Packaging Technology and Science, 28(10), 869-881.

Fardhyanti, D. S., and Riski, R. D. 2015. Pemungutan Brazilin dari Kayu Secang (Caesalpinia Sappan L) dengan Metode Maserasi dan Aplikasinya untuk Pewarnaan Kain. Jurnal Bahan Alam Terbarukan, 4(1), 6-13.

Galus, S., and Lenart, A. 2013. Development and Characterization of Composite Edible Films Based on Sodium Alginate and Pectin. Journal of Food Engineering, 115(4), 459-465.

Harnis, P., Sari, Y. A., and Rahman, M. A. 2019. Segmentasi Citra Kue Tradisional menggunakan Otsu Thresholding pada Ruang Warna CIE LAB. J. Pengemb. Teknol. Inf. Dan Ilmu Komput, 3(7), 6799-6808.

Hosseini, M. H., Razavi, S. H., and Mousavi, M. A. 2009. Antimicrobial, Physical and Mechanical Properties of Chitosan‐Based Films Incorporated with Thyme, Clove and Cinnamon Essential Oils. Journal of food processing and preservation, 33(6), 727-743.

Huri, D. and Nisa, F.C. 2014. Pengaruh Konsentrasi Gliserol dan Ekstrak Ampas Kulit Apel terhadap Karakteristik Fisik dan Kimia Edible Film. Jurnal Pangan dan Agroindustri, 2(4), 29-40.

Indrati, L., and Indriyati. 2016. Incorporation of Citrus Essential Oils Into Bacterial Cellulose-Based Edible Films and Assessment of Their Physical Properties. IOP Conf. Ser: Earth and Environ. Sci, 60, 1-6.

Julianti, E and Nurminah N. 2006. Buku Ajar Teknologi Pengemasan. Universitas Sumatera Utara. Medan.

Kadam, S. U., Pankaj, S. K., Tiwari, B. K., Cullen, P. J., and O’Donnell, C. P. 2015. Development of Biopolymer-Based Gelatin and Casein Films Incorporating Brown Seaweed Ascophyllum Nodosum Extract. Food Packaging and Shelf Life, 6, 68-74.

Karlina, Y., Adirestuti, P., Agustini, D. M., Fadhillah, N. L., Fauziyyah, N., and Malita, D. 2016. Pengujian Potensi Antijamur Ekstrak Air Kayu Secang terhadap Aspergillus Niger dan Candida Albicans. Chimica et Natura Acta, 4(2), 84-87.

Karyantina, M., Suhartatik, N., and Prastomo, F. E. 2021. Potensi Ekstrak Kayu Manis (Cinnamomum Burmannii) sebagai Senyawa Antimikrobia pada Edible Film Pati Sukun (Artocarpus communis). Jurnal Teknologi Hasil Pertanian, 14(2), 75-83.

Krisna, A. 2011. Pengaruh Regelatinasi dan Modifikasi Hidrotermal terhadap Sifat Fisik pada Pembuatan Edible Film dari Pati Kacang Merah (Vigna Angularis Sp.). Tesis. Semarang: Teknik Kimia Universitas Diponegoro, Semarang.

Kusumawati, D. H., and Putri, W. D. R. 2013. Karakteristik Fisik dan Kimia Edible Film Pati Jagung yang Diinkorporasi dengan Perasan Temu Hitam. Jurnal pangan dan agroindustri, 1(1), 90-100.

Li, J. H., Miao, J., Wu, J. L., Chen, S. F., and Zhang, Q. Q. 2014. Preparation and Characterization of Active Gelatin-Based Films Incorporated with Natural Antioxidants. Food Hydrocolloids, 37, 166-173.

Manuhara, G. J., and Kawiji, K. Aplikasi Edible Film Maizena dengan Penambahan Ekstrak Jahe sebagai Antioksidan Alami pada Coating Sosis Sapi. Jurnal Teknologi Hasil Pertanian, 2(2), 50-58.

Miranda, M., Pratama, Y., and Hintono, A. 2018. Karakteristik Edible film Aloe vera dengan Emulsi Extra Virgin Olive Oil dan Kitosan. Agritech, 38(4), 383-384.

Muin, R., Anggraini, D., and Malau, F. 2017. Karakteristik Fisik dan Antimikroba Edible Film dari Tepung Tapioka dengan Penambahan Gliserol dan Kunyit Putih. Jurnal Teknik Kimia, 23(3), 191-198.

Mulyadi, A. F., Pulungan, M. H., Qayyum, N., 2016. Pembuatan Edible Film Maizena dan Uji Aktivitas Antibakteri (Kajian konsentrasi gliserol dan ekstrak daun beluntas (Pluchea indica L.)). J. Teknologi dan Manajemen Agroindustri. 5(3): 149-158.

Negara, I. M. S., and Simpen, I. N. 2014. Sintesis dan Karakterisasi Edible Film Berbahan Baku Gelatin Hasil Isolasi Kulit Ceker Ayam Broiler. Jurnal Kimia (Journal of Chemistry), 8(1), 120-126.

Ningsih, A.S., Dewi, E., Kalsum, L., and Margaretty, E. 2019. Karakteristik Bioplastik Dari Pektin Kulit Pisang Kepok (Musa paradisiaca formatypica) dengan Penambahan Kasein. Dalam: Prosiding SENIATI (hlm. 190-198). 2 Februari 2019. Malang: Institut Teknologi Nasional Malang.

Nuansa, M. F., Agustini, T. W., and Susanto, E. 2017. Karakteristik dan Aktivitas Antioksidan Edible Film dari Refined Karaginan dengan Penambahan Minyak Atsiri. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 6(1), 54-62.

Oka, A. A., Wiyana, K. A., Sugitha, I. M., and Miwada, I. N. S. 2016. Identifikasi Sifat Fungsional dari Daun Jati, Kelor dan Kayu Manis dan Potensinya Sebagai Sumber Antioksidan pada Edible Film. Jurnal Sain Peternakan Indonesia, 11(1), 1-8.

Pavlath, A.E. and Orts, W. 2009. Edible films and coatings: why, what, and how? Dalam: Embuscado dan Huber. Editor. Edible films and Coatings for Food Applications. USA (US), Springer. Hlm. 2–8.

Prasetyaningrum, A., Rokhati, N., Kinasih, D. N., and Wardhani, F. D. N. 2010. Karakterisasi Bioactive Edible film dari Komposit Alginat dan Lilin Lebah sebagai Bahan Pengemas Makanan Biodegradable. Seminar Rekayasa Kimia dan Proses. ISSN : 1411 - 4216.

Rai, S., and Poonia, A. 2019. Formulation and Characterization of Edible Films from Pea Starch and Casein. Journal of Pharmacognosy and Phytochemistry, 8(2), 317-321.

Rina, O. 2013. Identifikasi Senyawa Aktif dalam Ekstrak Etanol Kayu Secang (Caesalpinia sappan. L.). Prosiding Semirata FMIPA Universitas Lampung (hlm. 215-218). Lampung: Universitas Lampung.

Romruen, O., Kaewprachu, P., Karbowiak, T., dan Rawdkuen, S. 2022. Development of Intelligent Gelatin Films Incorporated with Sappan (Caesalpinia sappan L.) Heartwood Extract. Polymers, 14(12), 2487.

Sabil, S., Maruddin, F., Wahyuni, T., and Taufik, M. 2021. Edible Film Characteristics at Different Casein Concentrations. IOP Conf. Ser: Earth and Environmental Science, (Vol. 788, No. 1, p. 012115). IOP Publishing.

Santoso, B., Marsega, A., Priyanto, G., and Pambayun, R. 2016. Perbaikan Sifat Fisik, Kimia, dan Antibakteri Edible Film Berbasis Pati Ganyong. Agritech, 36(4), 378-386.

Schmidt, V. C. R., Porto, L. M., Laurindo, J. B., and Menegalli, F. C. 2013. Water vapor barrier and mechanical properties of starch films containing stearic acid. Industrial Crops and Products, 41, 227-234.

Sinaga, A. S. 2019. Segmentasi Ruang Warna L* a* b. Jurnal Mantik Penusa, 3(1), 43-46.

Ulfah, M., Salsabila, A., and Rohmawati, I. 2018. Characteristics of Water Solubility and Color of Edible Film From Biocellulose Nata Nira Siwalan with the Additional of Glycerol. International Conference on Mathematics, Science, and Education (ICMSE). IOP Conf. Journal of Physics: Conf. Series 983.

Wang, S., Marcone, M. F., Barbut, S., and Lim, L. T. 2012. Fortification of Dietary Biopolymers-Based Packaging Material with Bioactive Plant Extracts. Food research international, 49(1), 80-91.

Warkoyo, W., Rahardjo, B., Marseno, D. W., and Karyadi, J. N. W. 2014. Sifat Fisik, Mekanik dan Barrier Edible Film Berbasis Pati Umbi Kimpul (Xanthosoma sagittifolium) yang Diinkorporasi dengan Kalium Sorbat. Agritech, 34(1), 72-81.

Yoshida, C. M. P., and Antunes, A.J. 2004. Characterization Of Whey Protein Emulsion Film. Brazilian Journal of Chemical Engineering, 21(2), 247-252.

Yulianti, R., and Ginting, E., 2012, Perbedaan Karakteristik Fisik Edible Film dari Umbi-umbian yang Dibuat dengan Penambahan Plasticizer, Penelitian Pertanian Tanaman Pangan, 2(1), 131–136.




DOI: http://dx.doi.org/10.33512/fsj.v5i1.16956

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.