Cassava Starch Edible Film with Addition of Gelatin or Modified Cassava Starch

Ulyarti, Ulyarti and Nazarudin, Nazarudin and Surhaini, Surhaini and lisani, Lisani and Rahmad, Ramadhon and Petrus, Lumbanraja Cassava Starch Edible Film with Addition of Gelatin or Modified Cassava Starch. IOP Conf. Series: Earth and Environmental Science 515 (2020) 012030. ISSN 515 012030

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Abstract

This research aimed to improve the quality of cassava starch edible film by addition of gelatin or modified cassava starch. Modified cassava starch was obtained by precipitation of gelatinised cassava starch. First experiment was carried out using a completely randomized design (CRD) with six treatments of addition of gelatin (0%, 1%, 1.5%, 2%, 2.5% and 3% (w/w). Second experiment was carried out by using the addition of modified cassava starch (15% w/w). The results showed that the addition of 3% gelatin produced edible film with highest compressive strength but did not improve its water vapour transmission rate (WVTR). WVTR of cassava starch edible film, however, can be improved by using 15% modified cassava starch.

Type:	Article
Subjects:	Q Science > Q Science (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	Ulyarti
Date Deposited:	22 Mar 2021 19:44
Last Modified:	22 Mar 2021 19:44
URI:	https://repository.unja.ac.id/id/eprint/17539

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