Water and glyserol as plasticizer affect mechanical and water barrier properties at an edible wheat gluten film. Improving the barrier and mechanical properties of corn starch-based edible films: effect of citric acidand carboxymethyl cellulose. Ghanbarzadeh, B, Almasi, H, Entezami, A, A. Citric Acid as Multifunctional Agent in Blowing Films of Starch/PBAT. Garcia, P, S, Grossmann, M, V, E, Yamashita, F, Mali, S, Antonia, L, H, D, Barreto, J, B. Thermoplastic starch modified during melt processing with organic acids: the effect of molar mass on thermal and mechanical properties. The potential of using biotechnology to improve cassava: a review. FoodĬhavarriaga-Aguirre, P, Brand, A, Medina,A, Prías, M, Escobar, R, Martinez, J, Díaz,P, López, C, Roca, W, R, Tohme, J. Functional properties of arrowroot starch in cassava and sweet potato composite starches. 5(60):1-7Ĭharles, A, L, Cato, K, Chi Huang, T, Ho Chang, Y, Ciou, J, Y, Sheng Chang J, Lin, H, H.
Optimisation of enzymatic hydrolysis of cassava peel to produce fermentable sugars.
50:1- 6īayitse, R, Hou, X, Bjerre, A, B, Saalia, F, K. Wheat Straw hemicellulose films as affected by citric acid. Dilihat 20 Juli 2017.Īzeredo, H, M, C, Vrettou, C, K, Moates, G, K, Wellner, N, Cross, K, Pereira, P, H, F, Waldron, K, W. International Journal of Integrated Engineering. Cassava Peels for Alternative Fibre in Pulp and Paper Industry: Chemical Properties and Morphology Characteriztion. Modification of cassava starch for industrial uses. In FT-IR analysis, crosslinking reaction in whole cassava starch based edible films recognized at the peak 1725.4 - 1730.22 cm-1 which demonstrates the existence of an ester groupĪkpa, Gunorubon, J, Dagde, K, K. Whole cassava starch based edible film with 10% citric acid show improved tensile streght, but added 20% and 30% citric acid shows reduction tensile streght. Results of ANOVA analysis with 5% significance shows added citric acid could improved thickness and solubility of edible film, and shows degrease of water vapor tranmission rate and elongation. Edible film made from 5 g of whole cassava starch, 2 ml gliserol and citric acid (0%, 10%, 20%, 30% w/w starch). Whole cassava starch was extracted from cassava without peeling which had more starch content and more efficient. The aim of the research is to study effect of citric acid as cross-linking agent on whole cassava starch based edible films. Pada pengujian FTIR adanya reaksi cross-linking pada pembuatan edible film dari pati singkong utuh yang menghasilkan gugus ester dapat terbaca pada rentang 1725.4 - 1730.22 cm-1 Penambahan asam sitrat 10% akan meningkatkan kuat tarik, pada penambahan 20% dan 30% akan menyebabkan penurunan kuat tarik edible film. Hasil analisis ANOVA dengan signifikasi 5% menunjukkan penambahan asam sitrat dapat meningkatan ketebalan dan kelarutan edible film serta penurunan laju tranmisi uap air dan pemanjangan. Pembuatan edible film dilakukan dengan menggunakan 5 g pati singkong utuh, 2 ml gliserol, dan asam sitrat kristal (0%, 10%, 20%, dan 30% dari berat pati kering).
Pati singkong utuh didapat dari ekstraksi pati singkong tanpa proses pengupasan yang akan membuat pekerjaan lebih efisien dan menghasilkan rendemen pati yang lebih banyak. Pada penelitian ini akan dipelajari pengaruh penggunaan asam sitrat sebagai agen crosslinking terhadap karakteristik dari edible film pati singkong utuh.