Characteristic of Edible Film from Pectin of Citrus (Citrus Aurantifolia), Papaya (Carica papaya L.) and Latundan Bananas (Afusa acuminata x M. balbisiana) Peel Wastes: A Comparative Study

Nur, Hapsari and Dedin F, Rosida and Ramadhani, P.V. and Retno , Dewati (2017) Characteristic of Edible Film from Pectin of Citrus (Citrus Aurantifolia), Papaya (Carica papaya L.) and Latundan Bananas (Afusa acuminata x M. balbisiana) Peel Wastes: A Comparative Study. In: Proceedings of the International Food Research Conference 2017, 25-27 July 2017, Selangor, Malaysia.

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Abstract

Citrus (Citrus Aurantifolia) peel wastes found in many soto stalls, while the banana peel was found in fried snack sellers on the roadside and papaya peel wastes was found in the seller of fresh fruit ready to eat. Fruit peel waste is very much in the community and has not been widely utilized. The peel of these fruits still contain a lot of pectin. Pectin is a polymer of D-galactaconic acid linked by a 1.4 glycosidic bond. Pectin is an additive compound that functions as a gelling agent. Pectin compounds are commonly found in fruits, but more abundantly in the peel of the fruit. One of the uses of pectin is by applying it to an environmentally friendly product, such as an edible film. Edible film made from carbohydrates has a good ability to protect products from oxygen, carbon dioxide, has the desired mechanical properties and can improve the unity of structural products. Edible film serves as a food packer, a mass transfer inhibitor such as moisture, oxygen and fat. The purpose of this study was to determine the characteristics of edible film from three types of raw materials. This study used a complete randomized design of factorial pattern. The first factor was the Origin of raw materials pectin (peel wastes of citrus, papaya and banana ), while the second factor was glycerol concentration (15%, 20% and 25%). The best result was edible film from pectin of citrus peel with 15% glycerol concentration. The characteristics of Edible film had a thickness of 0.51 mm, tensile strength 12.56 kgf / cm2, elasticity 32.57% and the rate of water vapor transmission of 124.315 gr / m2.hr. Keywords: edible film, pectin, peel, citrus, papaya, banana

Item Type: Conference or Workshop Item (Paper)
Subjects: T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions: Conference/Seminar
Depositing User: Fatchullah ZA
Date Deposited: 02 Oct 2017 14:23
Last Modified: 02 Oct 2017 14:23
URI: http://eprints.upnjatim.ac.id/id/eprint/7242

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