Characterization of Composite Films from Taro Starch Modified with the Addition of Duck Bone Gelatin

Abstract:

In this study, composite films were prepared from modified taro starch with the addition of duck bone gelatin using varying percentages (0%, 5%, 15%, 25%, 35% of the total solids weight) by solution casting method. The mixing of duck bone gelatin on taro starch films was studied as a new approach for composite films from natural materials that are environmentally friendly and have good physical properties. This study aimed to obtain information on the effect of the percentage variation of duck bone gelatin on the composite film on the density, transparency, crystallinity and thermal properties. The results of revealed that the addition of duck bone gelatin concentration had no significant effect (p>0.05) on the density of the composite films, but had a significant effect (p<0.05) on the transparency and termal properties. Crystallinity analysis using X-ray diffraction (XRD) technique showed that the composite films product has a semicrystalline structure with low crystallinity. DSC scan showed that the composite film with the addition of 5% duck bone gelatin gave high thermal stability values ​​with melting temperature (T_m) 181.86°C and melting enthalpy (ΔH_m) 252.73 J/g. The TGA results confirmed that the thermal stability of the composite film at the concentration of 5% duck bone gelatin had a weight loss of 37.48 % in the temperature range (296.74-500°C).

• Periodical: Materials Science Forum (Volume 1114)
• Pages: 53-61
• DOI: https://doi.org/10.4028/p-u3VPn2
• Online since: February 2024
• Authors: Trias Ayu Ayu Laksanawati*, Muhammad Habbib Khirzin, Maghfirotul Amaniyah, Karina Meidayanti
• Keywords: Composite Films, Duck Bone Gelatin, Solution Casting, Taro Starch

References

[1] Jagadeesh, D., Prashantha, K., Mithil Kumar Nayunigari, N., & Maity, A, Effect of Gelatin Content on Potato Starch Green Composite Films, Indian Journal of Advances in Chemical Science. (2016) 355–361.

[2] Ramos, M., Valdés, A., Beltrán, A., & Garrigós, M, Gelatin-Based Films and Coatings for Food Packaging Applications, Coatings. 6(4) 41-48. (2016)

DOI: 10.3390/coatings6040041

[3] Kumar, Raj, Ghoshal, G., & Goyal, M, Biodegradable composite films/coatings of modified corn starch/gelatin for shelf life improvement of cucumber. Journal of Food Science and Technology. (2020).

DOI: 10.1007/s13197-020-04685-y

[4] AL-Hassan, A. A., & Norziah, M. H, Effect of transglutaminase induced crosslinking on the properties of starch/gelatin films, Food Packaging and Shelf Life. 13 (2017)15–19.

DOI: 10.1016/j.fpsl.2017.04.006

[5] Hurley, B.R.A., Ouzts, A., Fischer, J., & Gomes, T, Effects of Private and Public Label Packaging on Consumer Purchase Patterns, Packaging and Technology and Science. 29(2013) 399–412.

DOI: 10.1002/pts.2012

[6] Chaves Da Silva, N. M., Fakhouri, F. M., Fialho, R. L. L., & Cabral Albuquerque, E. C. D. M, Starch-recycled gelatin composite films produced by extrusion: Physical and mechanical properties. Journal of Applied Polymer Science. 135(19) 1–9. (2018)

DOI: 10.1002/app.46254

[7] Laksanawati, T.A., Khirzin, M. H., Amaniyah, M., Alfiyah, S., Iftitah, R, Physical and Mechanical Properties of Biodegradable Film from Taro Starch (Xanthosoma Sagittifolium) and Duck Bone Gelatin, Mechanics of Advanced Composite Structures. 9 (2022) 213 – 220.

DOI: 10.24263/2304-974x-2021-10-4-9

[8] Darni, Y., & Utami, H, Studi Pembuatan dan Karakteristik Sifat Mekanik dan Hidrofobisitas Bioplastik dari Pati Sorgum, Jurnal Rekayasa Kimia & Lingkungan. 7(2) 88–93. (2010)

DOI: 10.23955/rkl.v10i2.2420

[9] Zhang, Genyi., Mahesh Venkatachalam., dan Bruce R. Hamaker, Structural Basis for the Slow Digestion Property of Native Cereal Starches, West Lafayette, Indiana, Biomacromolecules. 7(2006) 3259-3266.

DOI: 10.1021/bm060343a

[10] Yakimets, I.; Wellner, N.; Smith, A. C.; Wilson, R. H.; Farhat, I.; Mitchell, Mechanical Properties with Respect to Water Content of Gelatin Films in Glassy State, J. Polymer. 46 (2005) 12577-12585.

DOI: 10.1016/j.polymer.2005.10.090

[11] Tongdeesoontorn, W., Mauer, L. J., Wongruong, S., Sriburi, P., & Rachtanapun, P, Mechanical and physical properties of cassava starch-gelatin composite films, International Journal of Polymeric Materials and Polymeric Biomaterials. 61(10) 778–792. (2012)

DOI: 10.1080/00914037.2011.610049

[12] Syamsu, K., Pandji, C., & Waldi, J, Karakterisasi Bioplastik Poli-βhidroksialkanoat yang dihasilkan oleh Ralstonia eutropha pada Substrat Hidrolisat Pati Sagu dengan Pemlastis Isopropil Palmitat, J Tek Pert. 3(2), 68-78. (2008)

[13] Lopez, O., Garcia, M,A., Villar, M.A., Gentili, A., Rodriguez, M,S., and Albertengo, L., ThermoCompression of Biodegradable Thermoplastic Corn Starch Films Containing Chitin And Chitosan, LWT Food Science and Technology. (52) 106-115. (2014)

DOI: 10.1016/j.lwt.2014.01.024

[14] Sunardi, S., & Maulana, A. R, Sintesis dan Karakterisasi Edible Film dari Gelatin dengan Penguat Nanoselulosa dari Pelepah Sagu. Walisongo Journal of Chemistry. 4(1), 8–16. (2021)

DOI: 10.21580/wjc.v4i1.7100

[15] Warkoyo, W., Rahardjo, B., Marseno, D. W., & Karyadi, J. N. W, Sifat Fisik, Mekanik Dan Barrier Edible Film Berbasis Pati Umbi Kimpul (Xanthosoma sagittifolium) yang diinkorporasi Dengan Kalium Sorbat, Agritech. 34(1) 72-81. (2014)

DOI: 10.22146/agritech.9420

[16] Fera, M., & Nurkholik, Kualitas Fisik Edible Film Yang Diproduksi Dari Kombinasi Gelatin Kulit Domba Dan Agar (Gracilaria sp), Journal of Food and Life Sciences. 2(1) 45–56. (2018)

[17] Veiga-Santos, P., Oliveira, L.M., Cereda, M.P. & Scamparini, A.R.P, Sucrose and inverted sugar as plasticizer. Effect on cassava starch-gelatin film mechanical properties, hydrophilicity and water activity, Food Chem.103 (2007) 255-262.

DOI: 10.1016/j.foodchem.2006.07.048

[18] Xu, Y. X., Kim, K. M., Hanna, M. A., & Nag, D, Chitosan-starch composite film: Preparation and characterization, Industrial Crops and Products. 21(2) 185–192. (2005)

DOI: 10.1016/j.indcrop.2004.03.002

[19] Sutra, L. U., Hermalena, L., & Salihat, R. A, Karakteristik Edible Film dari Pati Jahe Gajah (Zingiber officinale) dengan Perbandingan Gelatin Kulit Ikan Tuna, Journal of Scientech Research and Development. 2(2) 34–44. (2020)

DOI: 10.56670/jsrd.v2i2.13

[20] Petnamsin, C., Termvejsayanon, N., dan Siroth, K, Effect of Particle Size on Physical Properties and Biodegradability of Cassava Starch/Polymer Blend, Journal Natural Science. 34. 254-261. (2000)