Results 21 to 30 of about 2,558,902 (342)

Antimicrobial Edible Films and Coatings

Journal of Food Protection, 2004
Increasing consumer demand for microbiologically safer foods, greater convenience, smaller packages, and longer product shelf life is forcing the industry to develop new food-processing, cooking, handling, and packaging strategies. Nonfluid ready-to-eat foods are frequently exposed to postprocess surface contamination, leading to a reduction in shelf ...
Arzu, Cagri, Zeynep, Ustunol, Elliot T, Ryser   +2 more
openaire   +2 more sources

Pengaruh penambahan kitosan sisik ikan papayu (Anabas testudienus) terhadap sifat kimia, mekanik dan struktur morfologi pada edible film pati jagung

Chempublish Journal, 2019
Edible film adalah lapisan tipis yang terbuat dari bahan yang dapat dikonsumsi dan digunakan untuk melapisi makanan sebagai penghalang terhadap transfer massa seperti kelembapan, oksigen, aroma, pembawa aditif seperti mikrobial dan lemak.
Yuli Ristianingsih, Maria Natalia
doaj   +1 more source

PENGARUH KONSENTRASI GLISEROL TERHADAP KARATER FISIK DAN KEMAMPUAN ANTIMIKROBA EDIBLE FILM BERBASIS PATI JAGUNG DENGAN PENAMBAHAN YOGURT

Jurnal Teknologi Pertanian Andalas, 2022
Penelitian yang telah dilakukan adalah pembuatan edible film dengan penambahan yoghurt yang bersifat antimikroba berbahan dasar pati jagung. Edible film mampu menghambat pertumbuhan bakteri yaitu Escherichia coli dan Candida.
Risa Meutia Fiana, Alfi Asben
doaj   +1 more source

Physical Characteristics of Edible Film from Breadfruit Peel using Xylitol as Plasticizer [PDF]

E3S Web of Conferences, 2021
Breadfruit peel derived from peeling waste from processed products made from breadfruit. Currently, breadfruit is only used for its flesh, while the peel of breadfruit is usually discarded or used as animal feed. Breadfruit peel flour has a fiber content
Saputro Erwan Adi, Ritonga M. Heritanwira Malik, Nisa Mira Idora Lailatul, Erliyanti Nove Kartika, Yogaswara Rachmad Ramadhan   +4 more
doaj   +1 more source

PERBAIKAN SIFAT MEKANIK DAN LAJU TRANSMISI UAP AIR EDIBLE FILM DARI PATI GANYONG TERMODIFIKASI DENGAN MENGGUNAKAN LILIN LEBAH DAN SURFAKTAN Improving the Mechanical and Water Vapour Transmission Rate Properties of Edible Film from Modified Ganyong Starc

Agritech, 2012
Edible film from ganyong starch without and with modification were incorporated by CMC and lecithin as surfactants. Edible film were characterized with respect to water vapor transmission rate and mechanical properties.
Budi Santoso, Filli Pratam, Basuni Hamzah, Rindit Pambayun   +3 more
doaj   +1 more source

Pengaruh Penambahan Montmorillonit terhadap Interaksi Fisik dan Laju Transmisi Uap Air Komposit Edible Film Xanthan Gum-Montmorillonit

Jurnal Kimia Valensi, 2017
Telah dilakukan penelitian tentang pengaruh penambahan montmorilonit terhadap interaksi fisik dan laju transmisi uap air komposit edible film xanthan gum-montmorillonit.
Widya Tri Septi Saputri, Irwan Nugraha
doaj   +1 more source

UTILIZATION OF ANTHOCYANIN IN EDIBLE FILM AS COCONUT MILK FRESHNESS INDICATOR

Jurnal Kimia Riset, 2022
Technology in smart packaging continues to evolve, one of which is packages equipped with food freshness indicators to monitor food safety and quality.
Utary Nur Rachmani Fauzan, Astrinida Rizkina Dwi Pancani, Fitria Yulistiani, Nancy Siti Djenar   +3 more
doaj   +1 more source

Anti-microbic food packaging innovation from waste banana skin and durian seeds

Journal of Halal Product and Research, 2021
Edible film is a packaging that has the advantage of being easily degraded so that it does not cause environmental problems such as plastic waste which can pollute the environment.
Reno Susanto, W Revika, Irdoni Irdoni
doaj   +1 more source

Bioactive edible films: Development and characterization of gelatin edible films incorporated with casein phosphopeptides

LWT, 2021
Abstract This study aimed to investigate the effects of bioactive casein phosphopeptides (CPPS) (0, 0.1, 0.2, 0.3 and 0.5% (w/v)) on physico-mechanical, structural, antimicrobial and antioxidant characteristics of gelatin-based films. The results demonstrated that the addition of CPPs to gelatin films significantly decreased solubility and water ...
Sara Khedri, Ehsan Sadeghi, Milad Rouhi, Zohre Delshadian, Amir Mohammad Mortazavian, Jonas de Toledo Guimarães, Maryam fallah, Reza Mohammadi   +7 more
openaire   +1 more source

SIFAT FISIK, MEKANIK DAN BARRIER EDIBLE FILM BERBASIS PATI UMBI KIMPUL (Xanthosoma sagittifolium) YANG DIINKORPORASI DENGAN KALIUM SORBAT

Agritech, 2014
Xanthosoma sagittifolium starch has the potential to be developed as a base for edible film, because it was hydrocolloid compound, as well as renewable natural resources, widely available and easy to obtain its. High amylose content of X.
Warkoyo Warkoyo, Budi Rahardjo, Djagal Wiseso Marseno, Joko Nugroho Wahyu Karyadi   +3 more
doaj   +1 more source