Effect of Plasticizer on Physical and Mechanical Charateristics of Edible Film from Mocaf Flour

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1 Available online at cholars Research Library Der Pharmacia Lettre, 216, 8 (19):31-38 ( IN UA CODEN: DPLEB4 Effect of Plasticizer on Physical and Mechanical Charateristics of Edible Film from Mocaf Flour Hafnimardiyanti and M. Ikhlas Armin Politeknik ATI Padang, West umatera, Indonesia ABTRACT The need for safe food packaging, edible and does not pollute the environment to the attention of a few years back. Mocaf (Modified Cassava Flour) became one of the starch source potential to be used as edible film. Mocaf is a product derived from cassava flour made with the principle of modified cassava cell fermentation with lactic acid bacteria. Because of edible films made of starch is relatively easy to tear, it is necessary the addition of plasticizer to make it more pliable. The purpose of this study was to know the influence of plasticizer glycerol, sorbitol and polyethyleneglycol with various concentrations 1; 1.5 and 2% of the physical and mechanical properties of flour mocaf edible film. Increasing concentrations of plasticizer causes an increase in thickness, water content, solubility, the rate of water vapor permeability and tensile strength as well as an extension of edible film but lowers transparency films. lycerol produce edible film more transparent than sorbitol, while the polyethylene glycol to produce edible film more opaque and white. Based on the value of tensile strength, mocaf edible film with plasticizer glycerol 1.5% gives the best results with a value of 6.2 MPa respectively and 5.3%. With a thickness of.6 mm, transparency, the water content of 18.77, the solubility of 69% and the rate of water vapor permeability of 4.8 g.mm/m 2.h.kPa. Keywords : edible film, mocaf, tensile strength, elongation, water vapor permeability INTRODUCTION Packaging for food products is a process of wrapping with packaging material suitable for maintaining and protecting the food up into the hands of consumers so that the quality and safety can be maintained. o that product quality can be maintained, it is necessary packaging and good storage and appropriate. Packaging and storage are two things that can not be separated in the food industry. In addition, packaging and good storage will extend the life of the product [1]. One commonly used packaging materials that the packaging material comes from petrochemical polymers or better known as plastic, the packaging material most widely used. This is due to various advantages such as flexible plastic, malleable, transparent, not easily broken, and the price is relatively cheap. However it turns out, a plastic polymer also has various drawbacks, ie it is not heat resistant, easy to tear, and most importantly, can cause contamination through the transmission of monomer into the packed material. Another disadvantage of plastic is that it can not be destroyed naturally [non-biodegradable] plastic bins used will not be destroyed even though it has stockpiled for decades, resulting in a buildup of plastic waste can cause pollution and damage to the environment. [2]. 31

2 Along with the human awareness of this problem, it is developing the type of packaging of organic materials, and derived from renewable materials [renewable] and economical [3]. One type of packaging that is environmentally friendly packaging is edible packaging. The advantage of edible packaging is to protect the food product, the original appearance of the product can be maintained, and can be eaten as well as safe for the environment. Function and appearance of edible film depends on its mechanical properties determined by the composition of materials in addition to the manufacturing process and the method of application [4]. Packaging edible can be made from polymers which are: hydrocolloids [such as polysaccharides: cellulose, starch, pectin, etc. and protein in the form of: collagen and gelatin], lipid [such as: fatty acid and fat] and composite [5], Among the types of polysaccharides, starch is a potential raw material for the manufacture of edible film as an economical, renewable and provide physical characteristics similar to plastic. tarch compounds composed of two components, namely amylose and amylopectin. Amylose affect the cohesiveness of the edible film while amylopectin affect the stability of the edible film [6]. However, edible films made of starch is relatively easily torn so it needs the addition of plasticizer to make it more pliable. ome research has been done in the manufacture of packaging edible with a basis of starches include arrowroot starch, cassava, sweet potato starch with the plasticizer glycerol and sorbitol [7], rice starch with a plasticizer sorbitol, glycerol and polyethylene glycol [8], Koro Pedang flour [Canavalia ensiformis L.] with the plasticizer glycerol [9], corn starch with the plasticizer glycerol [1], canna starch with plasticizer glycerol [1], lindur fruit starch with plasticizer glycerol [11], tapioca starch [12], sweet potato starch purple with plasticizer glycerol [13], sago with plasticizers glycerol and sorbitol [14], a mixture of tapioca starch and rice with plasticizer sorbitol [15], breadfruit starch with plasticizer sorbitol, polyethylene glycol and xylitol [16]. Modified Cassava Flour [mocaf] is a derivative product of cassava flour that uses the principles of cell modification of cassava fermentation with microbes LAB [Lactic Acid Bacteria]. Indonesia as a country that is very fertile variety of crops can be grown, including cassava plant. Cassava plant spread almost all over the archipelago and its production has increased from year to year. As the plants are easy to grow cassava is a crop that is cultivated by society, so mocaf [Modified Cassava Flour] be a potential source for the manufacture of edible film. MATERIAL AND METHOD PROCEDURAL AND MATERIAL In this study mocaf flour made into edible film by way of reconstituted with distilled water and heated to a temperature gelatinazation (8-9 o C) is reached, after which the plasticizer is added to add the plasticity on the packaging edible. Plasticizer used is glycerol, sorbitol and polyethylene glycol with various concentrations of ; 1; 1.5 and 2%. After the mixed solution was heated for 3 minutes. Then printed in a baking dish 4x6 cm, dried in an oven 85 o C for 3 hours and opened from the mold and stored in a desiccator prior to testing. The resulting edible film characterization includes: the film thickness with a micrometer, the brightness of the film with a spectrophotometer, the water content by gravimetric method, the solubility of edible film, tensile strength and elongation by ATM method D636-94, water vapor transmission rate by ATM method E96-92 and edible film morphology with canning Electron Microscope (EM). REULT AND DICUION Film Thickness The thickness is measured using a micrometer screw at 5 different points in the film. The film thickness will affect the physical properties and the rate of water vapor permeability of the resulting film. The thickness of the resulting edible film can be seen in Figure 1. Where it appears that edible film thickness increased with increasing concentrations of plasticizer added. This relates to the higher concentration of plasticizer, the higher components of edible film will increase the total solids thus increasing the thickness of the resulting edible film. And when compared to control the thickness increases with the addition of plasticizers. Value for edible film thickness control is.4 mm. 32

3 Thickness(mm) PE.1 Plasticizer Concentration (%) Figure 1. Effect of Plasticizer against Edible Film Thickness Transparency Film Transparency films are an important sensory indicators of edible film. Transparency film was measured by the method of Li and Wang (213)(17). This method is obtained from the value of transparency is inversely proportional to the degree of transparency of edible film. The higher the value of transparency of reducing the level of visibility of edible film. Transparency value of edible film made from mocaf and some plasticizers can be seen as in Figure Transparancy PE Plasticizer Concentration(%) Figure 2. Effect of plasticizers on the transparency of edible film The addition of plasticizer increase the value of transparency so that the degree of transparency edible film decreases. Mocaf edible film with plasticizer glycerol and sorbitol produce clear transparent film, whereas edible film plasticizer mocaf with polyethylene glycol to produce a film with the opaque white surface (as shown in Figure 3). This may be due to high molecular weight and content of hydroxyl groups in polyethylene glycol is relatively low. 33

4 (a) Mocaf-lycerol (b) Mocaf-orbitol (c)mocaf-polyethyleneglycol Figure 3. The appearance of transparency mocaf edible film Water Content The effect of adding plasticizer with a variety of types and concentrations on water content mocaf edible film is shown in Figure 4. The addition of plasticizers increases the water content in the edible film. The highest water content was obtained by the addition of plasticizers glycerol, and polyethylene glycol and sorbitol last. This is caused by differences in the molecules and the number of hydroxyl groups contained in each of the plasticizer. lycerol and sorbitol is a polyol with a straight-chain molecules that are similar, but smaller glycerol molecule (Mr 92 g / mol) with 3 hydroxyl groups, while sorbitol (Mr 182 g / mol) has 6 hydroxyl groups. Although sorbitol has more hydroxyl groups to bind with water by hydrogen bonds, glycerol has a higher affinity with water. orbitol is more similar to the molecular structure of glucose than glycerol, sorbitol so the possibility of interacting with higher starch polymer chains. Consequently edible film with sorbitol shows a higher intermolecular forces and show a lower capacity to react with water (18). According to McHugh et al (1994) sorbitol have a poor ability to bind water than glycerol and polyethylene glycol. It is this possibility which causes the water content of edible film with the lower plasticizer sorbitol. 25. water content(%) PE. Plasticizer concentration (%) Figure 4. Effect of plasticizers on water content of edible film Film olubility olubility is related to the physical properties of edible film's ability to dissolve in water, so that when ingested can be digested properly, or if discharged into the environment can decompose naturally. Edible film solubility in water will determine the application of edible film produced (19). Figure 5 shows the effect on the solubility edible plasticizer mocaf. The figures show the addition of plasticizers increases the solubility in water edible film. The solubility of edible film is strongly influenced by the hydrophilic and hygroscopic properties of edible film-forming compounds. The addition of plasticizer has a great influence on 34

5 the humidity starch films. Plasticizer interacts with matrix films by increasing the space between the chain, facilitating water migration into the film and consequently increases the solubility of the film (2). From the results can also be seen that the solubility of edible film related to the water content of edible film. olubility (%) Plasticizer concentration (%) Figure 5. Effect of plasticizers on the solubility of mocaf edible film Water Vapor Permeability Permeability is a packaging film is the ability to skip the gas particles and water vapor in a unit area of material at a certain condition. enerally, the permeability of packaging film is useful for estimating the shelf life of the packaged product. From measurements of the water vapor permeability of mocaf edible film with various plasticizer was found that the addition of plasticizers increases water vapor permeability of edible film produced (as in Figure 6). Film with plasticizer glycerol produced films with water vapor permeability lower than sorbitol. This is due to the homogeneity between mocaf with glycerol plasticizer, so that the surface of the edible film produced small pore (Figure 9) as a result of water vapor permeability of mocaf edible film-glycerol be smaller although glycerol hydrophilic properties and affinity to water than sorbitol. In a study measuring the water vapor permeability of edible film with polyethylene glycol plasticizer was not performed because the resulting film is easily broken, so it can not be made edible film with a large size PE water vapour permeability (g.mm/m2.h.kpa) Plasticizer concentration (%) Figure 6. Effect of plasticizers on the water vapor permeability of mocaf edible film 35

6 Tensile trength and Elongation Tensile strength is a measure of the strength of the film specifically, is the maximum achievable pull up the film remained before breaking up/tear (21). Based on Figure 7 shows that the addition of plasticizer 1% have not increased tensile strength of the resulting edible film mocaf, significant increases seen in the addition of plasticizer 1.5%. The tensile strength is produced by mocaf edible with plasticizer glycerol 2%, but in these conditions the maximum strain decreases edible film (as in figure 4.8). Besides, mocaf edible film with 2% plasticizer produced films that crimped when removed from the mold so difficult when applied to food. Mocaf edible film maximum strain found in edible film with the addition of glycerol with a concentration of 1.5% Maximum train(%) plasticizer concentration(%) Figure 7. Effect of plasticizers on the tensile strength edible mocaf 12 Tensile trength(mpa) plasticizer concentration(%) Figure 8. Effect of plasticizers on the maximum strain mocaf edible film Film Morphology Results canning Electron Microscopy (EM) surface of the edible film based mokaf with various types of plasticizer is presented in Figure 9. From the result of EM shows that the surface of the film with glycerol plasticizer is more compact (homogenous) and has a pore structure finer than the plasticizer sorbitol and polyethyleneglycol. This is why edible mocaf with white polyethylene glycol plasticizer and are fragile. 36

7 (a) Mocaf-lycerol (b) Mocaf-orbitol (c) Mocaf- polyethylene glycol (d) Mocaf (e) aplek (f) Tapioca Figure 9. EM Image of Mocaf edible film with various condition CONCLUION From the research that has been done can be concluded that the type of plasticizer give different results on the resulting edible film. Based on the value of tensile strength and maximum strain, edible film mocaf with 1.5% glycerol plasticizer provides the best results with a value of 6.2 MPa and 5.3%. :6 mm thickness, transparency 3.312, the water content of 18.77%, the solubility of 69% and the rate of water vapor permeability of 4.8 g.mm/m 2.h.kPa. REFERENCE [1] Kusumawati Jurnal Pangan dan Agro Industri Vol.1 No.1 p.9-1 [2] Julianti, Elisa dan Mimi Nurmimah. 26. Teknologi Pengemasan, Universitas umatera Utara, Medan. 37

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