%0 Journal Article
%T PENGEMBANGAN PROSES COMPRESSION MOLDING DALAM PEMBUATAN EDIBLE FILM DARI TEPUNG KORO PEDANG (Canavalia ensiformis L.) [Development of Compression Molding Process for Edible Films Production from Canavalia ensiformis (L.) Flour]
%A Triana Lindriati1)*
%A Hari Arbiantara2)
%J Jurnal Teknologi dan Industri Pangan
%D 2011
%I Indonesian Food Technologists Association (IAFT)
%X Edible Films based on Canavalia Ensiformis flour could be made using compression molding process. This research was to investigate temperature (120oC, 130oC, 140oC) and pressure ( 0.845 Mpa, 1.690 Mpa, 2.540 Mpa) effect on the properties of the film. The compression-molding pressure significantly affected the filmĄ¯s thickness, lightness, tensile strength, elongation and Water Vapor Transmition Rate (WVTR). Meanwhile molding temperature only affected filmĄ¯s elongation (P<0.05) over the range of conditions studied. Increase in compaction pressure resulted in decreased thickness, tensile strength, elongation with increase in lightness (L*) and WVTR. Increasing the molding temperature decreased elongation. Flexible, light-yellow edible films could be produced at a processing temperature of 140oC and compaction pressure of 0.845 Mpa. The films thickness was 0.302 mm; lightness (L*) was 68.557, tensile strength was 4.091 Mpa, elongation was 37.547 % and WVTR was 0.001 mg/m2.det.
%K edible film
%K Canavalia ensiformis flour
%K compression molding
%U http://journal.ipb.ac.id/index.php/jtip/article/view/3396