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Characteristic of Pedada Fruit Starch and Pectin and Its Application as Edible Film Raw Materials

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 20 No. 3 (2017) · hlm. 609–619

DOI
10.17844/jphpi.v20i3.19818
ISSN
2354-886X, 2303-2111
Terbit
2017-12-25
Penerbit
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Bahasa
eng

Abstrak

The synthetic packaging which commonly used so far has been generating new problems for health andthe environment. A safe packaging t which friendly environment is needed to be developed. One of them isedible film. Sonneratia caseolaris fruit has potential as raw material for edible film production, because itsavailability in nature is quite abundant as well as high starch and pectin content. The purpose of this studywas to determine the characteristics of starch and pectin from Sonneratia caseolaris fruit and determine theedible film characteristics produced by its starch and pectin. The starch extracted by water, then produced51.04% of total starch content (24.23% amylose and 26.81% amylopectin). The pectin extracted by 0.5%(w/v) ammonium oxalate solvent with 50 and 70 minutes as time variants. The results showed that starch andpectin with70 minutes of extraction tim) can be used as raw material in edible film production. Differencesin starch and pectin concentrations affected the edible film characteristics. Edible film with 4% starch, 1.5%pectin, and 1.5% glycerol showed the best characteristics of tensile strength, percent of elongation, watervapour transmission rate, and water vapour permeability.

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  • IPB University
  • Badan Pengkajian dan Penerapan Teknologi
  • Sriwijaya University
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NurjanahAfiliasi tidak diketahui15
Nurjanah NurjanahIPB University8
Asadatun AbdullahIPB University7
Pipih SuptijahIPB University7
Roni NugrahaIPB University7
Sugeng Heri SusenoIPB University6
‪Tati NurhayatiIPB University4
Mala NurilmalaIPB University3
Rizsa Mustika PertiwiIPB University3
Taufik HidayatBadan Pengkajian dan Penerapan Teknologi3
Puji RiantiIPB University2
NurokhmatunnisaIPB University2
Detti - PujiantiIPB University2
Asadatun AbdullahIPB University2
Sri PurwaningsihIPB University2
Vickar MuhammadAfiliasi tidak diketahui2
Tati NurhayatiIPB University2
Vatia Dwi Rizki Ramadhani AldinaIPB University1
Muchamad HamdaniAfiliasi tidak diketahui1
Sereli PiaAfiliasi tidak diketahui1
Narendra Wisnu CaktiAfiliasi tidak diketahui1
Anggi NovrianiAfiliasi tidak diketahui1
Fajar Kurnia BudimanAfiliasi tidak diketahui1
Desie RachmaniaAfiliasi tidak diketahui1
RintoSriwijaya University1
Miftakhul ArifinAfiliasi tidak diketahui1
Widi SulistionoAfiliasi tidak diketahui1
Stefanus Senoadi KristionoAfiliasi tidak diketahui1
Djoko PoernomoIPB University1
Uut Tri UtamiAfiliasi tidak diketahui1
Lenny Asnita Br LinggaAfiliasi tidak diketahui1
Zahidah mawardiIPB University1
Nurjanah Hasil PerikananAfiliasi tidak diketahui1
Rianda Gita FetrisiaAfiliasi tidak diketahui1
Aninta SaraswatiIPB University1
Kristian Edo ZulfamyIPB University1
Siluh Putu Sri Dia UtariIPB University1

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Sumber metadata: OAI-PMH (metadata jurnal) http://journal.ipb.ac.id/index.php/jphpi/oai, pertama di-harvest 9 Nov 2026, terakhir terlihat 9 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">Characteristic of Pedada Fruit Starch and Pectin and Its Application as Edible Film Raw Materials</dc:title>
	<dc:creator xml:lang="en">Pradana, Galih Wendi</dc:creator>
	<dc:creator xml:lang="en">Jacoeb, Agoes Mardiono</dc:creator>
	<dc:creator xml:lang="en">Suwandi, Ruddy</dc:creator>
	<dc:subject xml:lang="en">amylopectin</dc:subject>
	<dc:subject xml:lang="en">amylose</dc:subject>
	<dc:subject xml:lang="en">extraction</dc:subject>
	<dc:subject xml:lang="en">Sonneratia caseolaris</dc:subject>
	<dc:subject xml:lang="en">total starch</dc:subject>
	<dc:description xml:lang="en">The synthetic packaging which commonly used so far has been generating new problems for health andthe environment. A safe packaging t which friendly environment is needed to be developed. One of them isedible film. Sonneratia caseolaris fruit has potential as raw material for edible film production, because itsavailability in nature is quite abundant as well as high starch and pectin content. The purpose of this studywas to determine the characteristics of starch and pectin from Sonneratia caseolaris fruit and determine theedible film characteristics produced by its starch and pectin. The starch extracted by water, then produced51.04% of total starch content (24.23% amylose and 26.81% amylopectin). The pectin extracted by 0.5%(w/v) ammonium oxalate solvent with 50 and 70 minutes as time variants. The results showed that starch andpectin with70 minutes of extraction tim) can be used as raw material in edible film production. Differencesin starch and pectin concentrations affected the edible film characteristics. Edible film with 4% starch, 1.5%pectin, and 1.5% glycerol showed the best characteristics of tensile strength, percent of elongation, watervapour transmission rate, and water vapour permeability.</dc:description>
	<dc:publisher xml:lang="en">Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)</dc:publisher>
	<dc:date>2017-12-25</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.ipb.ac.id/jphpi/article/view/19818</dc:identifier>
	<dc:identifier>10.17844/jphpi.v20i3.19818</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 20 No 3 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia 20(3); 609-619</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 20 No. 3 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia 20(3); 609-619</dc:source>
	<dc:source>2354-886X</dc:source>
	<dc:source>2303-2111</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.ipb.ac.id/jphpi/article/view/19818/13685</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2018 Jurnal Pengolahan Hasil Perikanan Indonesia</dc:rights>
</oai_dc:dc>