Karakteristik Edible Film Aloe vera dengan Emulsi Extra Virgin Olive Oil dan Kitosan

https://doi.org/10.22146/agritech.34499

Yoga Pratama(1*), Miranda Miranda(2), Antonius Hintono(3)

(1) Program Studi Teknologi Pangan, Universitas Diponegoro. Jl. Prof. Soedarto, Tembalang, Semarang 50275
(2) Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Kampus drh. R. Soejono Koesoemowardoyo Tembalang, Semarang 50275
(3) Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Kampus drh. R. Soejono Koesoemowardoyo Tembalang, Semarang 50275
(*) Corresponding Author

Abstract


Edible film is a potential biodegradable packaging in the food industry. This research is aimed to determine the physical, chemical and mechanical properties of Aloe vera with extra virgin olive oil and chitosan emulsion edible film. Complete Randomized Design was used with five treatments and four repetitions. The treatments were composition ratio between Aloe vera gel and extra virgin olive oil (EVOO) - chitosan emulsion that consists of T1 (40:60), T2 (45:55), T3 (50:50), T4 (55:45) and T5 (60:40). The method used in this study included making Aloe vera gel and an emulsion of EVOO 1% (v/v) in chitosan 1% (b/v), homogenizing the materials, casting and drying. The results showed that range of film thickness, solubility, water vapor permeability, antioxidant activity, extension and tensile strength were 0.067-0.073 mm, solubility 48.70-65.73%, 1.39 × 10-5 – 1.77 × 10-5 g mmHg-1 m-1 h-1, 3.31-6.56%, 6.78-14.72% and 0.29-0.68 MPa. The edible film composition showed significant difference (p ≤ 0,05) for thickness, solubility, antioxidant activity, extension and tensile strength film, however, the water vapor permeability was not significantly different (p ≥ 0,05).

Keywords


Aloe Vera gel; chitosan; edible film; extra virgin olive oil



References

Abdollahi, M., Rezaei, M., & Farzi, G. (2012). A novel active bionanocomposite film incorporating rosemary essential oil and nanoclay into chitosan. J. Food Engineering, 111(2), 343-350. doi:10.1016/j.jfoodeng.2012.02.012.

Alvarado-Gonzalez, J.S., Chanona-Perez, J.J., Welti-Chanes, J.S., Calderon-Dominguez, G., Arzate-Vazquez, I., Pacheco-Alcala, S.U., Garibay-Febles, V., & Gutierrez-Lopez, G.F. (2012). Optical, microstructural, functional and nanomechanical properties of Aloe vera gel/gellan gum edible films. Revista Mexicana de Ingenieria Quimica, 11(2), 193-210.

Bhattacharjee, D., & Dhua, R.S. (2017). Impact of edible coatings on postharvest behavior of bitter gourd (Momordica charantia L.) fruits. Int. J. Curr. Microbiol. App. Sci, 6(3), 336-347. doi:10.20546/ijcmas.2017.603.038.

Casariego, A., Souza, B. W. S., Cerqueira, M. A., Teixeira, J. A., Cruz, L., Diaz, R., & Vicente, A. A. (2009). Chitosan/clay films’ properties as affected by biopolymer and clay micro/nanoparticles’ concentrations. Food Hydrocolloids, 23(7), 1895-1902. doi:10.1016/j.foodhyd.2009.02.007.

Chauhan, P., Das, A.K., Kandeepan, G., Nanda, P.K., Pradhan, S.R., Kumbhar, V., Yadav, J.P., & Bhattacharya, D. (2016). Effect of Aloe vera gel based edible coating containing Moringa oleifera leaf extract on the quality of chicken bites. J. Food Process Technol, 7(10), 1-5. doi:10.4172/2157-7110.1000627.

Chin, S.S., Lyn, F.H., & Hanani, Z.A.N. (2017). Effect of Aloe vera (Aloe barbadensis Miller) gel on the physical and functional properties of fish gelatin films as active packaging. Food Packaging and Shelf Life, 12, 128-134. doi:10.1016/j.fpsl.2017.04.008.

Chillo, S., Flores, S., Mastromatteo, M., Conte, A., Gerschenson, L., & Nobile, M.A.D. (2008). Influence of glycerol and chitosan on tapioca starch-based edible film properties. J. Food Eng, 88(2), 159-168. doi:10.1016/j.jfoodeng.2008.02.002.

Diaz, L., Reales, J., & Torres, C. (2017). Measurement of the transmittance of edible films of aloe vera (barbadensis miller) and cassava starch using optical fibers trifurcated. J. Phys.: Conf. Ser, 792, 1-5. doi:10.1088/1742-6596/792/1/012023.

Gunes, S., & Tihminlioglu, F. (2017). Hypericum perforatum incorporated chitosan films as potential bioactive wound dressing material. International Journal of Biological Macromolecules, 102, 933-943.doi:10.1016/j.ijbiomac.2017.04.080.

Gutierrez, T.J., & Alvarez, K. (2016). Physico-chemical properties and in vitro digestibility of edible films made from plantain flour with added Aloe vera gel. J. Functional Foods, 26(2), 750-762. doi:10.1016/j.jff.2016.08.054.

Indrarti, L., & 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. doi:10.1088/1755-1315/60/1/0102018

Jouki, M., Yazdi, F.T., Mortazavi, S.A., & Koocheki, A. (2013). Physical, barrier and antioxidant properties of a novel plasticized edible film from quince seed mucilage. Int. J. Bio Macro, 62, 500-507.doi:10.1016/j.ijbiomac.2013.09.031.

Kanmani, P., Jeyaseelan, A., Kamaraj, A., Sureshbabu, M., & Sivashanmugam, K. (2017). Environmental applications of chitosan and cellulosic biopolymers: A comprehensive outlook. Bioresource Technology, 242, 295-303. doi:10.1016/j.biortech.2017.03.119.

Khoshgozaran-Abras, S., Azizi, M.H., Hamidy, Z., & Bagheripoor-Fallah, N. (2012). Mechanical, physicochemical and color properties of chitosan based-films as a function of Aloe vera gel incorporation. Carbohydrate Polymers, 87, 2058-2062. doi:10.1016/j.carbpol.2011.10.020.

Ma, W., Tang, C., Yin, S., Yang, X., Wang, Q., Liu, F., & Wei, Z. (2012). Characterization of gelatin-based edible films incorporated with olive oil. Food Research Int, 49(1), 572-579. doi:10.1016/j.foodres.2012.07.037.

Orsuwan, A., & Sothornvit, R. (2017). Effect of banana and plasticizer types on mechanical, water barrier, and heat stability of plasticized banana-based films. J. Food Process Preservation, 41(2), 1-8. doi:10.1111/jfpp.13380.

Ortega-Toro, R., Collazo-Bigliardi, S., Rosello, J., Santamarina, P., & Chiralt, A. (2017). Antifungal starch-based edible films containing Aloe vera, Food Hydrocolloids, 72, 1-10.doi:10.1016/j.foodhyd.2017.05.023.

Pereda, M., Amica, G., & Marcovich, N.E. (2012). Development and characterization of edible chitosan/olive oil emulsion films. Carbohydrate Polymers, 87(2), 1318-1325. doi:10.1016/j.carbpol.2011.09.019.

Saibuatong, O., & Phisalaphong, M. (2010). Novo aloe vera-bacterial cellulose composite film from biosynthesis. Carbohydrate Polymers, 79(2), 455-460. doi:10.1016/j.carbpol.2009.08.039.

Santoso, B., Tampubolon, O. H., Wijaya, A., & Pambayun, R. (2014). Interaksi pH dan ekstrak gambir pada pembuatan edible film anti bakteri. Agritech, 34(1), 8-13. doi:10.22146/agritech.9516.

Shabrina, A. N., Abduh, S. B. M., Hintono, A., & Pratama, Y. (2017). Sifat fisik edible film yang terbuat dari tepung pati umbi garut dan minyak sawit. JATP, 6(3), 138-142. doi:10.17728/jatp.239.

Siripatrawan, U., & Harte, B.R. (2010). Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract. Food Hydrocolloids, 24(8), 770-775. doi:10.1016/j.foodhyd.2010.04.003.

Soltanizadeh, N., & Mousavinejad, M.S. (2015). The effects of Aloe vera (Aloe barbadensis) coating on the quality of shrimp during cold storage. J. Food Sci Technol, 52(10), 1-8. doi:10.1007/s13197-015-1747-x.

Talegaonkar, S., Sharma, H., Pandey, S., Mishra, P.K., & Wimmer, R. (2017). Bionanocomposites: smart biodegradable packaging material for food preservation. In A. M. Grumezescu (Eds.), Food Packaging (pp. 79-110). London, UK: Academic Press.

Thakur, R., Pristijono, P., Golding, J.B., Stathopoulos, C.E., Scarlett, C.J., Bowyer, M., Singh, S.P., & Vuong, Q.V. (2017). Amylose-lipid complex as a measure of variations in physical, mechanical and barrier attributes of rice starch-i-carrageenan biodegradable edible film. Food Packaging and Shelf Life, 14B, 108-115. doi:10.1016/j.fpsl.2017.10.002.

Vieira, J.M., Flores-Lopez, M.L., Rodriguez, D.J., Sousa, M.C., Vicente, A.A., & Martins, J.T. (2016). Effect of chitosan-Aloe vera coating on postharvest quality of blueberry (Vaccinium corymbosum) fruit. Postharvest Biology and Technology, 116, 88-97. doi:10.1016/j.postharvbio.2016.01.011.

Warkoyo, Rahardjo, B., Marseno, D. W., & 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. doi:10.22146/agritech.9525.



DOI: https://doi.org/10.22146/agritech.34499

Article Metrics

Abstract views : 435 | views : 502

Refbacks

  • There are currently no refbacks.




Copyright (c) 2019 Agritech

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

Agritech has been Indexed by:


Agritech (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


website statisticsView My Stats