IMPROVING EDIBLE FILM QUALITY USING MODIFIED WATER YAM (Dioscorea alata L) STARCH

Authors

  • Ulyarti Universitas Jambi
  • Indriyani Universitas Jambi
  • Rahayu Suseno Universitas Jambi
  • Siti Nursela Universitas Jambi
  • Hesti Megawati Universitas Jambi
  • Irma Rahmayani Universitas Jambi
  • Nazarudin Universitas Jambi

DOI:

https://doi.org/10.21776/ub.jtp.2022.023.02.1

Keywords:

Ethanol; Precipitation; Volume Ratio

Abstract

             The existed edible films made of water yam starch tend to have a low quality which is indicated by high WVTR value and low mechanical strength. Addition of modified starch can decrease the WVTR value and improve the mechanical properties. The purpose of this study is to obtain the ratio of starch paste volume to ethanol volume which produces modified water yam starch and to improve the quality of the edible film by adding modified water yam starch. This research was conducted in 2 stages, which are the modification of water yam starch using the precipitation method and the making of edible films using several levels of modified water yam starch concentration. The first stage of the study was designed to produce modified starch using the treatment of the ratio of starch paste volume to ethanol volume. There are 5 treatment ratios used, which were 1:5, 1:7.5, 1:10, 1:12.5, and 1:15. The results showed that the different ratios of starch paste volume to ethanol volume resulted in different sizes of modified starches. The ethanol volume ratio of 1:5 resulted in a granular starch with the most damage in its morphology, and the smallest particle size detected was 1.135x1.767 µ, with the yield of modified starch was 80.5%. The addition of modified water yam starch of as much as 20%, which was modified using a ratio of paste volume to ethanol volume of 1:5, succeeded in improving the quality of the edible film of water yam starch by reducing the value of the water vapor transmission rate and increasing the compressive compressive strength.

Author Biographies

Ulyarti, Universitas Jambi

Program Studi Teknologi Hasil Pertanian Fakultas Pertanian

Indriyani, Universitas Jambi

Program Studi Teknologi Hasil Pertanian Fakultas Pertanian

Rahayu Suseno, Universitas Jambi

Program Studi Teknologi Hasil Pertanian Fakultas Pertanian

Siti Nursela, Universitas Jambi

Program Studi Teknologi Hasil Pertanian Fakultas Pertanian

Hesti Megawati, Universitas Jambi

Program Studi Teknologi Hasil Pertanian Fakultas Pertanian

Irma Rahmayani, Universitas Jambi

Program Studi Teknologi Hasil Pertanian Fakultas Pertanian

Nazarudin, Universitas Jambi

Program Studi Pendidikan Kimia, Fakultas Keguruan dan Ilmu Pendidikan

References

Amaliya, R, -R., Putri, W, D, R., 2014. Karakterisasi edible film dari pati jagung dengan penambahan filtrate kunyit putih sebagai antibakteri. Jurnal Pangan dan Agroindustri. 2(3), 43-53. https://jpa.ub.ac.id/index.php/jpa/article/view/51

Chang, -Y., Yang, J., Ren, -L., Zhou, -J., 2018. Characterization of amylose nanoparticles prepared via nanopresipitation: influence of chain length distribution. Carbohydrate Polymers. 194, 154-160. https://doi.org/10.1016/j.carbpol.2018.03.104

Chin, S, -F., Pang, S, -C., Tay, S, -H., 2011. Size controlled synthesis of starch nanoparticles by a simple nanoprecipitation method. Carbohydrate Polymers. 86, 1817-1819. https://doi.org/10.1016/j.carbpol.2011.07.012

Choi, -I., Shin, -D., Lyu, J, -S., Lee, J, -S., Song, H, -G., Chung, M, -N., Han, -J., 2022. Physicochemical properties and solubility of sweet potato starch-based edible films. Food Packaging and Shelf Life. 33, 1-8. https://doi.org/10.1016/j.fpsl.2022.100867

Dai, -L., Zhang, -J., Cheng, -F., 2019. Effects of starches from different botanical sources and modification methods on physicochemical properties of starch-based edible films. International Journal of Biological Macromolecules. 132, 897-905. https://doi.org/10.1016/j.ijbiomac.2019.03.197

Das, -D., Panesar, P, -S., Saini, C, -S., Kennedy, J, -F., 2022. Improvement in properties of edible film through non-thermal treatments and nanocomposite materials: A review. Food Packaging and Shelf Life. 32, 1-10. https://doi.org/10.1016/j.fpsl.2022.100843

Farrag, -Y., Malmir, -S., Montero, -B., Rico, -M., Rodriguez-Llamazares, -S., Barral, -L., Bouza, -R., 2018. Starch edible films loaded with donut-shaped starch microparticles. LWT – Food Science and Technology. 98, 62-68. https://doi.org/10.1016/j.lwt.2018.08.020

Farrag, -Y., Sabando, -C., Rodriguest-Llamazares, -S., Bouza, -R., 2018. Preparation of donut-shaped starch microparticles by aqueous-alcoholic treatment. Food Chemistry. 246, 1-5. https://dx.doi.org/10.1016/j.foodchem.2017.10.1475.

Faridah, DN. 2011. Perubahan Karakteristik Kristalin Pati Garut (Marantha arundinaceae L.) Dalam Pengembangan Pati Resisten Tipe III. Disertasi. Sekolah Pascasarjana. Institut Pertanian Bogor. Bogor

Fan, -Y., Picchioni, -F., 2020. Modification of starch: A review on the application of “green” solvents and controlled functionalization. Carbohydrate Polymers. 241, 1-19. https://doi.org/10.1016/j.carbpol.2020.116350

Gonzalez, -K., Retegi, -A., Gonzalez, -A., Eceiza, -A., Gabilondo, -N., 2014. Starch and cellulose nanocrystals together into thermoplastic starch bionanocomposites. Carbohydrate Polymers. 117, 83-90. https://doi.org/10.1016/j.carbpol.2014.09.055

Hapsari, R, -T., 2014. Prospek uwi sebagai pangan fungsional dan bahan diversifikasi pangan. Jurnal Buletin Palawija. 27, 26-38. http://dx.doi.org/10.21082/bulpa.v0n27.2014.p26-38

JIS (Japan Industrial Standart). 1975. General Rules of Plastic Films for Food Packaging. Z 1707. Japanese Standard Association

Kaewpool, P. 2010. Preparation and Aplication of Nanocrystal for Reinforcing in Rice Starch Film. Thesis. Packaging Technology. Prince of Songkla University

Le Corre, -D., Bras, -J., Dufresne, -A., 2010. Starch nanoparticles: A review. Biomacromolecules. 11, 1139-1153. https://doi.org/10.1021/bm901428y

Luo, -Y., Li, -Y., Li, -L, Xie, -X., 2022. Physical modification of maize starch by gelatinizations and cold storage. International Journal of Biological Macromolecules. 217, 291-302. https://doi.org/10.1016/j.ijbiomac.2022.07.010

Ma, -X., Jian, -R., Chang, P, -R., Yu, -J., 2008. Fabrication and characterization of citric acid-modified starch nanoparticles/ plasticized-starch composites. Biomacromolecules. 9, 3314-3320. https://doi.org/10.1021/bm800987c

Mali, -S., Karam, L, -B., Ramos, L, -P., Grossmann, M, V, -E., 2004. Relationships among the composition and physicochemical properties of starches with the characteristics of their films. Journal of Agricultural and Food Chemistry. 52(25), 7720-7725. doi: 10.1021/jf049225+

Moulia, NM. 2018. Bionanokomposit Edible Film dari Pati Ubi Kayu, Nanopartikel ZnO dan Ekstrak Bawang Putih dengan Kapasitas Antibakteri. Skripsi. Institut Pertanian Bogor. Bogor

Murdianto, -W., Marseno, D, -W., Haryadi., 2005. Sifat fisik dan mekanik edible film eksrak daun janggelan (Mesona Palustris BI). Agrosains. 18(3), 1-12. http://lontar.ui.ac.id/file?file=pdf/abstrak-87640.pdf

Nadia, -L., Wirakartakusumah, M, -A., Andarwulan, -N., Purnomo, E, -H., Koaze, -H., Noda, -T., 2014. Characterization of physicochemical and functional properties of starch from five yam (Dioscorea alata) cultivars in Indonesia. International Journal of Chemical Engineering and Aplications. 5(6), 489-496. https:// doi.org/10.7763/IJCEA.2014.V5.434

Panjaitan, -N., Ulyarti, -U., Mursyid, -M., Nazarudin, -N., 2019. Modifikasi pati uwi kuning (Dioscorea alata) menggunakan metode presipitasi serta aplikasinya untuk edible film. Jurnal Teknologi Pertanian Andalas. 23(2), 196-204. https://doi.org/10.25077/jtpa.23.2.196-204.2019

Pineros-Hernandez, -D., Medina-Jaramillo, -C., Lopez-Cordoba, -A., Goyanes, S., 2017. Edible cassava starch films carrying rosemary antioxidant extracts for potential use as active food packaging. Food Hydrocolloids. 63, 488-495. https://doi.org/10.1016/j.foodhyd.2016.09.034

Qin, -Y., Liu, -C., Jiang, -S., Xiong, -L., Sun, -Q., 2016. Characterization of starch nanoparticles prepared by nanoprecipitation: Influence of amylose content and starch type. Industrial Crops and Products. 87, 182-190. https://doi.org/10.1016/j.indcrop.2016.04.038

Rugchati, -O., Thanacharoenchanapas, -K., 2015. Application of biodegradable film from yam (Dioscorea alata) starch in Thailand for Agricultural activity. International Journal of Environmental and Rural Development. 6, 28-33. https://doi.org/10.32115/ijerd.6.1_28

Saari, -H., Fuentes, -C., Sjoo, -M., Rayner, -M., Wahlngren, -M., 2016. Production of starch nanoparticles by dissolution and non-solvent presipitation for use in food grade pickering emulsion. Carbohydrate Polymers. 157, 558-566. https://doi.org/10.1016/j.carbpol.2016.10.003

Sakthidevi, -G., Mohan, V, R., 2013. Total phenolic, flavanoid contents and in vitro antioxidant activity of Dioscorea alata L. Tuber. Journal of Pharmaceutical Science and Research. 5(5), 115-119. https://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.352.9503&rep=rep1&type=pdf

Shi, A, L, -D., Wang, -L., Li, -B., Adhikari, -B., 2011. Preparation of starch-based nanoparticles through high-pressure homogenization and miniemulsion cross-linking: influence of various process parameters on particle size and stability. Carbohydrate Polymers. 83, 1604-1610. https://doi.org/10.1016/j.carbpol.2010.10.011

Shokri, -Z., Seidi, -F., Saeb, M, -R., Jin, -Y., Li, -C., Xiao, -H., 2022. Elucidating the impact of enzymatic modifications on the structure, properties, and applications of cellulose, chitosan, starch, and their derivatives: a review. Materialstoday Chemistry. 24, 1-17. https://doi.org/10.1016/j.mtchem.2022.100780

Totosaus, -A., Godoy, I, -A., Ortega, T, J, -A., 2020. Structural and mechanical properties of edible films from composite mixtures of starch, dextrin and different types of chemically modified starch. International Journal of Polymer Analysis and Characterization. 25(7), 517-528. https://doi.org/10.1080/1023666X.2020.1812937

Ulyarti, Maryana, -E., Rahmayani, -I., Nazarudin, -N., Susilawati, Doyan, -A., 2019. The characteristic of yam (Dioscorea alata) starch edible film. Jurnal Penelitian Pendidikan IPA. 5(1), 55-60. https://doi.org /10.29303/jppipa.v5il.174

Ulyarti, Nazarudin, Surhaini, Ramadhon, -R., Lumbanraja, -P., Lisani., 2020. Cassava starch edible film with addition of gelatin or modified cassava starch. IOP conference series: Earth and Environmental Science. 515, 1-5. https://doi.org /10.1088/1755-1315/515/012030

Ulyarti, -U., Lisani, -L., Surhaini, Lumbanraja, -P., Satrio, -B., Supriyadi, -S., Nazarudin, -N., 2022. The application of gelatinisation techniques in modification of cassava and yam starches using precipitation method. Journal of Food Science and Technology. 59, 1230–1238. https://doi.org/10.1007/s13197-021-05134-0

Winarti, -C., Sunarti, T, -C., Richana, -N., 2011. Produksi dan aplikasi pati nanopartikel. Buletin Teknologi Pascapanen Pertanian. 7(2), 104-114. http://ejurnal.litbang.pertanian.go.id/index.php/bpasca/article/view/5429

Wulandari, K. 2013. Penyiapan dan Karakterisasi Pati Nanokristalin dari Sagu dan Tapioka. Skripsi. Institut Pertanian Bogor. Bogor

Downloads

Published

2022-08-31

Issue

Section

Articles