THE MAKING OF AN EDIBLE FOOD PACKAGE

Polystyrene based food package or styrofoam which revolves around the market and stores nowadays is harmful for health and environment. The aim of the research was to make edible food package using modified cassava flour as one of the ingredient. The food package was composed of modified cassava f...

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Main Author: Iskandar, Atika
Format: Final Project
Language:Indonesia
Subjects:
Online Access:https://digilib.itb.ac.id/gdl/view/34689
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Institution: Institut Teknologi Bandung
Language: Indonesia
id id-itb.:34689
spelling id-itb.:346892019-02-14T09:29:34ZTHE MAKING OF AN EDIBLE FOOD PACKAGE Iskandar, Atika Kimia Indonesia Final Project Edible Food Package, Cassava Flour, Glycerol, Modified Starch, Styrofoam INSTITUT TEKNOLOGI BANDUNG https://digilib.itb.ac.id/gdl/view/34689 Polystyrene based food package or styrofoam which revolves around the market and stores nowadays is harmful for health and environment. The aim of the research was to make edible food package using modified cassava flour as one of the ingredient. The food package was composed of modified cassava flour, corn cob powder, agar powder, tapioca flour and glycerol. The characteristics of food package products such as the physical transformation on temperature, water content, and mechanical properties (tensile strength and elongation) were examined. The viscosity of the original cassava flour and modified cassava flour used for food package ingredient was 54.1 and 24.1 cP, respectively. The water content of all four food package products was lower than 14.5%. The food package product changed from brown into blackish at 130?C for 20 min. Food package products showed lower tensile strength than styrofoam, but its elongation value was higher than styrofoam. This indicated that the experimental product of edible food package was not as firm as styrofoam. However, it could be used for packaging weightless food. text
institution Institut Teknologi Bandung
building Institut Teknologi Bandung Library
continent Asia
country Indonesia
Indonesia
content_provider Institut Teknologi Bandung
collection Digital ITB
language Indonesia
topic Kimia
spellingShingle Kimia
Iskandar, Atika
THE MAKING OF AN EDIBLE FOOD PACKAGE
description Polystyrene based food package or styrofoam which revolves around the market and stores nowadays is harmful for health and environment. The aim of the research was to make edible food package using modified cassava flour as one of the ingredient. The food package was composed of modified cassava flour, corn cob powder, agar powder, tapioca flour and glycerol. The characteristics of food package products such as the physical transformation on temperature, water content, and mechanical properties (tensile strength and elongation) were examined. The viscosity of the original cassava flour and modified cassava flour used for food package ingredient was 54.1 and 24.1 cP, respectively. The water content of all four food package products was lower than 14.5%. The food package product changed from brown into blackish at 130?C for 20 min. Food package products showed lower tensile strength than styrofoam, but its elongation value was higher than styrofoam. This indicated that the experimental product of edible food package was not as firm as styrofoam. However, it could be used for packaging weightless food.
format Final Project
author Iskandar, Atika
author_facet Iskandar, Atika
author_sort Iskandar, Atika
title THE MAKING OF AN EDIBLE FOOD PACKAGE
title_short THE MAKING OF AN EDIBLE FOOD PACKAGE
title_full THE MAKING OF AN EDIBLE FOOD PACKAGE
title_fullStr THE MAKING OF AN EDIBLE FOOD PACKAGE
title_full_unstemmed THE MAKING OF AN EDIBLE FOOD PACKAGE
title_sort making of an edible food package
url https://digilib.itb.ac.id/gdl/view/34689
_version_ 1822924285040132096