Edible Packaging Applications for Instant Chocolate Packers due to the Effect of CMC and Plasticizer Concentration

Yudi Garnida, Yusman Taufik, Musabbiq Rahman

Abstract

The purpose of this study was to use mung bean starch as a raw material in the manufacture of edible packaging and determine the concentration of CMC and plasticizer on the characteristics of edible packaging of mung bean starch. The main research consisted of treatment design, experimental design, analysis design, and response design. Preliminary research was carried out in two stages: analysis of starch content in green beans and selection of the best type of plasticizer used in the main study. The plasticizers used were glycerol, sorbitol, and beeswax with a concentration of 2% with low water content, high tensile strength (analyzed on selected samples), dissolving speed and organoleptic assessment using hedonic tests. mung bean which is 5.5%, starch content of mung bean starch is 87.59% and plasticizer glycerol has the largest elongation value of 470%, the tensile strength value is 1.46755 MPa, and the dissolving speed is 0.0139 g/second so that the use of glycerol plasticizer was chosen as a plasticizer for treatment in the main study. The study included treatment c1p2 with 1% CMC concentration and 2% glycerol concentration, c1p3 with 1% CMC concentration and 3% glycerol concentration, and c2p2 with 2% CMC concentration and 2% glycerol concentration. Tensile strength is 2.48193 MPa, elongation percent is 70%, c1p3 has a tensile strength value of 3.94362 MPa, percent elongation is 37% and c2p2 has a tensile strength value of 1.093815 MPa, percent elongation is 106%.

 

Keywords: edible packaging; green bean starch; plasticizer; carboxymethylcellulose

 


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