Physical Mechanical Properties of Carrageenan/Gelatine based Edible Film with Addition of Canola Oil and Gluten
Adiansyah Syarifuddin (a*), Adinda Ellena Amalia (a*), Jumriah langkong (a*)

a) Faculty of Agriculture, Hasanuddin University, Perintis Kemerdekaan KM. 10, Makassar 90245, Indonesia

Abstract

The proper biological material used during edible film fabrication contribute to physical and mechanical properties. Therefore, compatibility between materials used should be more pay attention. Our main objective is to evaluate the effect of various concentration of gluten and canola oil added into carrageenan/gelatine based edible film on physical and mechanical properties. Edible films were prepared according to full factorial design with three levels of gluten (no gluten, 5 gr, 15 gr) and canola oil concentration (no canola oil, 20%, 40%). Water vapor transmission rate (WVTR), water soluble, thickness, tensile strength and percent elongation were evaluated in this work. The results showed that modification of gluten and canola oil induced change in physical and mechanical properties of film. In addition, a significant water vapor transmission rate, thickness, water soluble and tensile strength were obtained by interaction between gluten and canola oil.

Keywords: Edible Film- Canola Oil- Gluten, Carrageenan, Gelatine

Topic: Food Processing and Packaging