The Effect of Temperature Variation on the Yield Edible Film of Canna Starch (Canna edulis Kerr) Modified by Aloe Vera (Aloe vera L) with Addition of Purple Cabbage (Brassica oleracea) Anthocyanin Pigment as Bioindicator

  • Meida Dwi Nugraheni Universitas Islam Negeri Sunan Kalijaga
  • Dwiarni Fitri Wulansari Universitas Islam Negeri Sunan Kalijaga
  • Endaruji Sedyadi Universitas Islam Negeri Sunan Kalijaga
  • Irwan Nugraha Universitas Islam Negeri Sunan Kalijaga
  • Ika Nugraheni Arimartiwi Universitas Islam Negeri Sunan Kalijaga
Keywords: Aloe vera, Canna starch, Edible films, Glycerol, pH bioindicator, Purple cabbage extract

Abstract

Edible films are made from canna tuber starch, glycerol, aloe vera gel, and addition of purple cabbage extract (Brassica oleracea) aimed to determine the effect of temperature variation on the results of edible film synthesis and anthocyanin effectivenes s of purple cabbage as a pH indicator. The stages in this study include isolation of canna tuber starch, extraction of purple cabbage, making aloe vera gel, determination of anthocyanin extract proportions, synthesis of edible films with varied temperatures, and characterization of edible film results. Optimal composition of cabbage extract as a pH bio-indicator is used for synthesis of edible film with temperature variations between 75-90oC and elongation of 26.6% and WVTR value of 4.750 g/m2h at 85oC.

Downloads

Download data is not yet available.
Published
2019-03-01
How to Cite
Nugraheni, M. D., Wulansari, D. F., Sedyadi, E., Nugraha, I., & Arimartiwi, I. N. (2019). The Effect of Temperature Variation on the Yield Edible Film of Canna Starch (Canna edulis Kerr) Modified by Aloe Vera (Aloe vera L) with Addition of Purple Cabbage (Brassica oleracea) Anthocyanin Pigment as Bioindicator. Proceeding International Conference on Science and Engineering, 2, 213-217. https://doi.org/10.14421/icse.v2.88
Section
Articles