Karakterisasi Edible Film Komposit Protein Biji Kecipir dan Tapioka

Abstract

The advantageous winged bean seeds and tapioca as edible film ingredients are due to its relative abundance, inexpettsh, biodegradable and their renewable nature. Research objectives were to isolate protein of winged bean (Ps@ocarpus t e t ~ a b uLs. ( DC.)) seeds and to characterize physical, mechanical and banier properties of edible film made from protein fraction of winged bean seeds, tapioca and palmitic acid. The first group of edible film was prepared using 1 % (w/v) of tapioca, 1 - 2,596 (wh) of protein frecliavr of winged bean seeds and 1 % (wh) of sorbifd. S d gtuup of edible film was prepared using 1 % (wh) of tapioca, 2,5% of protein haction of &ged bean seeds, 1% (wh) of soMd and 04% (whpdymer) of palmitic acid. Proximate analysis of protein fraction of winged bean seeds showed that protein, lipid, ash and water content were 57',88%, 29,39%, 1,6696 and 7,10%, respectively. Increasing the concentration of prorein fraction of winged bean seeds decreased water vapor transmission rate and elongation, and increased thickness and tmile strength. Increasing the concentration of palmitic acid decreased water vapor transmission rate and tensile strength, and increased elongation. Mlization of 1 % (wlL) of tapioca, 2,5% (wh) of proten Wion of winged bean seeds, 1 % (w/v) of sorbit01 and 8% (w/w polymer) of palmitic acid to wrap the freshcut apple has significant effect on &ing of weight loss and browning during storage.