EDIBLE PACKAGING ANNISA KARTIKA SARI RIA XX FATHUL XX

PENDAHULUAN 2 Kemasan Plastik Polimer petrokimia Non- Biodegradable Pencemaran lingkungan Solusi Bahan Organik & Renewable Renewable Edible Packaging

EDIBLE PACKAGING 3 Edible Packaging Edible Coating (Pelapis) Edible Film (Lembaran)

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5 Edible Coating Pelapis produk pangan beku Intermediate moisture foods Pelapis kapsul Pelapis sayur dan buah Edible Coating

6 Edible Film Penghambat transfer massa (kelembaban, oksigen, lemak) Carrier vitamin,mineral Meningkatkan penanganan makanan Dibentuk diatas komponen makanan

KELEBIHAN EDIBLE Biodegradable, dapat dimakan, biocompatible, penampilan yang estetis, dan kemampuannya sebagai penghalang (barrier) terhadap oksigen dan tekanan fisik selama transportasi dan penyimpanan. Membran permeabel yang selektif terhadap pertukaran gas O2 dan CO2 sehingga dapat menurunkan tingkat respirasi pada buah dan sayuran Mengurangi limbah plastik yang berasal dari polimer sintetis sehingga mengurangi kerusakan lingkungan 7

“ Polysaccharide films exhibit good mechanical and gas barrier properties and are efficient barriers against oil and lipids but offer little resistance to water migration. Similar to other hydrophilic films, humidity greatly affects their functional properties. (Janjarass and Krochta, 2010) 8 8 POLISAKARIDA

The polysaccharides used for making edible films include cellulose derivatives, chitosan, starch, starch hydrolysates (dextrins), konjac flour, gums, pullulan, alginate, carrageenan, pectin and others that should be chemically treated to increase water solubility like cellulose and chitin (Ansorena, 2018) 9

“ The major mechanism of film formation in polysaccharide films is the breaking apart of polymer segments and reforming of the polymer chain into a film matrix or gel. This is usually achieved by evaporation of a solvent creating hydrophilic and hydrogen bonding and/or electrolytic and ionic cross-linking (Ansorena, 2018) 10

FORMULASI EDIBLE FILM 11

FORMULA EDIBLE FILM 12 Casein Pea Starch (wet milling of yellow peas) Glycerol

FORMULASI EDIBLE FILM ▰ Edible films were prepared by dissolving of 5% pea starch/casein in different ratios 1:0, 1:1, 1:3, 3:1 into the water. ▰ Glycerol (2.5 %) was added into the solution after proper mixing of starch and casein. ▰ Edible film solution was stirred at 75°C for 40 minutes for gelatinization. Afterward, it was cooled to 45°C and sieved through 0.05 cm diameter for removing of air bubbles. ▰ Each solution was spread onto Teflon plate in a thin layer and kept for drying at 50°C for 16 hours into the tray drier. ▰ It were cooled at room temperature and removed for further analysis. 13

EVALUASI EDIBLE FILM ▰ Physical properties ▻ Moisture content ▻ Film thickness ▻ Film solubility ▰ Mechanical properties ▻ Tensile strength ▻ Water vapour permeability (WVP) ▻ Scanning electron microscopy (SEM) ▻ X-ray diffraction (XRD) ▻ FT-IR spectroscopy 14

15 THANKS!