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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) · pp. 609–619

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

Abstract

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.

Keywords

Collaboration network of the authors

40 authors · 125 co-authorship links · showing the 40 most connected

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  • IPB University
  • Bandung Institute of Technology
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
NurjanahAffiliation unknown10
Pipih SuptijahIPB University7
Roni NugrahaAffiliation unknown6
nurjanah nurjanahAffiliation unknown6
Sugeng Heri SusenoIPB University5
Asadatun AbdullahAffiliation unknown4
Tati NurhayatiAffiliation unknown4
Mala NurilmalaAffiliation unknown3
Nurokhmatunnisa - -Affiliation unknown2
Detti - PujiantiAffiliation unknown2
N. NurjanahAffiliation unknown2
Taufik HidayatAffiliation unknown2
Sri PurwaningsihAffiliation unknown2
Vickar MuhammadAffiliation unknown2
Rizsa Mustika PertiwiAffiliation unknown2
Puji RiantiAffiliation unknown1
Vatia Dwi Rizki Ramadhani AldinaAffiliation unknown1
Sereli PiaAffiliation unknown1
Anggi NovrianiAffiliation unknown1
Fajar Kurnia BudimanAffiliation unknown1
Bambang RiyantoBandung Institute of Technology1
Ikhwan Dimas PermanaAffiliation unknown1
Desie RachmaniaAffiliation unknown1
RintoAffiliation unknown1
Miftakhul ArifinAffiliation unknown1
Widi SulistionoAffiliation unknown1
Stefanus Senoadi KristionoAffiliation unknown1
Djoko PoernomoAffiliation unknown1
Uut Tri UtamiAffiliation unknown1
Lenny Asnita Br LinggaAffiliation unknown1
Zahidah mawardiAffiliation unknown1
Nurjanah Hasil PerikananAffiliation unknown1
Rianda Gita FetrisiaAffiliation unknown1
Firda Agnes MonicaAffiliation unknown1
Ridwan AffandiAffiliation unknown1
Yanti SinagaAffiliation unknown1
Siti Nur HakimahAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) http://journal.ipb.ac.id/index.php/jphpi/oai, first harvested 9 Nov 2026, last seen 9 Nov 2026.
Original metadata (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>