The role of gambeir filtrate and red palm oil in the formation of canna starch based-functional edible film

Authors

  • Budi Santoso *Budi Santoso, Sriwijaya University, Faculty of Agriculture, Agricultural Technology Department, Study Program of Agricultural Product Technology, Ogan Ilir, South Sumatera, Indonesia, Tel.: +628127853631 https://orcid.org/0000-0002-5037-0048
  • Doni Andrian Saragih Sriwijaya University, Faculty of Agriculture, Agricultural Technology Department, Study Program of Agricultural Product Technology, Ogan Ilir, South Sumatera, Indonesia, Tel.: +6282269839268
  • Gatot Priyanto Sriwijaya University, Faculty of Agriculture, Agricultural Technology Department, Study Program of Agricultural Product Technology, Ogan Ilir, South Sumatera, Indonesia, Tel.: +6281233463906 https://orcid.org/0000-0002-0028-5005
  • Hermanto Hermanto Sriwijaya University, Faculty of Agriculture, Agricultural Technology Department, Study Program of Agricultural Product Technology, Ogan Ilir, South Sumatera, Indonesia, Tel.: +6281379133523

DOI:

https://doi.org/10.5219/1580

Keywords:

antibacterial, antioxidant, edible film, gambier, canna starch

Abstract

This study aims to analyze the role of gambier filtrate and red palm oil in the formation of functional edible film and to determine whether the gambier filtrate and red palm oil are synergistic or antagonistic in the formation of functional edible films. The study design used a factorial randomized block design with two treatment factors and each treatment consisted of three levels, namely: gambier filtrate concentration (A): 20, 30, and 40% (v/v) as well as red palm oil concentration (B): 1.2 and 3% (v/v). The observed parameters were thickness, elongation percentage, water vapor transmission rate, antioxidant activity, and antibacterial activity. Gambier filtrate and red palm oil were capable to improve the antioxidant and antibacterial properties of canna starch-based edible film. Gambier filtrate plays a role in increasing the elongation percentage, thickness, and water vapor transmission rate of edible film.

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Published

2021-10-28

How to Cite

Santoso, B., Saragih, D. A., Priyanto, G., & Hermanto, H. (2021). The role of gambeir filtrate and red palm oil in the formation of canna starch based-functional edible film. Potravinarstvo Slovak Journal of Food Sciences, 15, 869–876. https://doi.org/10.5219/1580