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

Authors

  • Meida Dwi Nugraheni
  • Dwiarni Fitri Wulansari
  • Endaruji Sedyadi
  • Irwan Nugraha
  • Ika Nugraheni Ari Martiwi

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 effectiveness 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/m2
h at 85oC.

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Published

2019-03-01

Issue

2018: 2nd ICSE

Section

Articles

License

Copyright (c) 2019 Faculty of Science & Technology, Universitas Islam Negeri Sunan Kalijaga

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This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.