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All Journal Jurnal Sains Dasar Alchemy : Journal of Chemistry Analit: Analytical And Environmental Chemistry
Endaruji Sedyadi
chemistry department UIN Sunan Kalijaga Yogyakarta
Chemical Engineering, Chemistry & Bioengineering Chemistry Education Energy Environmental Science Materials Science & Nanotechnology

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SYNTHESIS AND CHARACTERIZATION OF BIODEGRDABLE PLASTIC FROM CASAVA STARCH AND ALOE VERA EXTRACT WITH GLYCEROL PLASTICIZER Apriyani, Mery; Sedyadi, Endaruji
Jurnal Sains Dasar Vol 4, No 2 (2015): October 2015
Publisher : Faculty of Mathematics and Natural Science, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (331.403 KB) | DOI: 10.21831/jsd.v4i2.9090

Abstract

Synthesis and characterizations of Biodegradable Plastic made of Cassava Waste Starch, glycerol, acetic acid and Aloe vera extract has done. The aims of this research are to study the influence of addition of aloe vera extract in plastics mechanics properties, water vapor transmission rate and biodegradation. There are five main steps in this research, extraction of aloe vera, cassava starch preparation from cassava waste, preparations, characterization and biodegradability study of biodegradable plastic. The addition variations of aloe vera extract that used in this research are 0.01; 0.03; 0.05; 0.07 and 0.14 grams. Results showed that the addition of aloe Vera tends to increased biodegrable plastic thickness to 0.01 mm and elongation to 32.07%. However, biodegradable plastic tensile strength tends to decreased to 23.95 Mpa. Optimum tensile strength is 3.90 Mpa and elongation is 34.43%. Optimum water vapor transmission rate is 2.40 g/m2hours. Biodegradation study of biodegradable plastic showed that addition of aloe vera extract doesn’t significantly influence in plastic degradations.
Application of Edible Film from Mung Bean Starch with the Addition of Glycerol Plasticizer on Broccoli Setiani, Ugi Asih; Sedyadi, Endaruji; Rahmayanti, Maya; Warsito, Gita Miranda
ALCHEMY:Journal of Chemistry Vol 13, No 1 (2025): ALCHEMY: JOURNAL OF CHEMISTRY
Publisher : Department of Chemistry, Faculty of Science and Technology UIN Maulana Malik Ibrahim Malan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18860/al.v13i1.31683

Abstract

The research on making edible film from mung bean starch with glycerol plasticizer as broccoli packaging aims to determine the characteristics of the edible film from mung bean starch with glycerol addition and its effect on broccoli weight loss. This study involved three stages, which include producing mung bean starch, making and characterizing the edible film, and applying the edible film on broccoli. The glycerol concentrations added were 25.2%, 31.5%, and 37.8% of the starch weight used. The edible film characteristics tested were thickness, tensile strength, elongation, Young's modulus, water vapor transmission rate (WVTR), and ash content. The application test on broccoli lasted 9 days. Results showed that thickness, tensile strength, and ash content met edible film standards, while elongation, Young's modulus, and WVTR did not meet applicable standards. Broccoli coated with the edible film had lower weight loss compared to the control.
PENGARUH PENAMBAHAN EKSTRAK JAHE (Zingiber Officinale) SEBAGAI ANTIOKSIDAN PADA EDIBLE FILM PATI GANYONG (Canna edulis) DAN LIDAH BUAYA (Aloe vera .L) TERHADAP MASA SIMPAN BUAH TOMAT (Lycopersicum esculentum) Sulistyowati, Anggi; Sedyadi, Endaruji; Prabawati, Susy Yunita
Analit : Analytical and Environmental Chemistry Vol. 4, No. 01 April (2019) Analit : Analytical and Environmental Chemistry
Publisher : Jurusan Kimia FMIPA Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/aec.v4i1.2019.p1-12

Abstract

Penelitian tentang pembuatan edible film yang terbuat dari bahan dasar umbi ganyong, lidah buaya, gliserol dan ekstrak jahe dilakukan dengan tujuan  untuk mengetahui pengaruh penambahan ekstrak jahe pada edible film pati ganyong-lidah buaya terhadap sifat mekanik, WVTR, dan aplikasinya untuk memperpanjang masa simpan buah tomat.Penelitian ini dilakukan dengan beberapa tahapan, yaitu pembuatan ekstrak jahe, pembuatan edible film pati ganyong-lidah buaya,pembuatan edible film umbi ganyong lidah-buaya dengan penambahan ekstrak jahe, pengujian sifat mekanik edible film, WVTR, dan aplikasi edible film terhadap buah tomat. Berdasarkan penelitian yang telah dilakukan, edible film pati ganyong-lidah buaya memiliki nilai kuat tarik 11,89 MPa, elongasi 12,71 %, dan WVTR 7,45 g/m2.jam. Hasil optimal edible film dengan penambahan ekstrak jahe yaitu pada penambahan ekstrak jahe sebanyak 0,75% (b/b) yaitu nilai kuat tarik sebesar 5,17 MPa, elongasi sebesar 9,74% dan nilai WVTR sebesar 8,92 g/m2.jam. Penambahan ekstrak jahe ke dalam edible film mampu menjaga kualitas dan masa simpan buah tomat jika ditinjau berdasarkan 50% penyusutan bobot dan 63% kerusakan tekstur. Penyusutan 50% bobot tomat tanpa pelapisan edible film yaitu 45 hari, kemudian tomat dengan pelapisan edible film tanpa ekstrak jahe menjadi 48 hari, dan tomat yang dilapisi edible film dengan penambahan ekstrak jahe dapat yaitu 65 hari. Penurunan tingkat kekerasan tekstur sebesar 63% pada tomat yaitu 7 hari menjadi 7,5 hari dengan pelapisan edible film tanpa ekstrak jahe, sedangkan dengan pelapisan edible film dengan penambahan ekstrak jahe menjadi 12 hari.doi: http://dx.doi.org/10.23960/aec.v4.i1.2019.p01-12  
Edible Film Application of Mung Bean Starch with the Addition Glycerol as a Button Mushrooms Packer Firdausi, Karima Mumtaz; Sedyadi, Endaruji; Rahmayanti, Maya; Warsito, Gita Miranda
ALCHEMY:Journal of Chemistry Vol 13, No 2 (2025): ALCHEMY: JOURNAL OF CHEMISTRY
Publisher : Department of Chemistry, Faculty of Science and Technology UIN Maulana Malik Ibrahim Malan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18860/al.v13i2.31684

Abstract

The research on the production of edible films from mung bean starch with the addition of glycerol as packaging for button mushrooms aims to analyze the effect of varying glycerol concentrations on the physical and mechanical properties of the edible film, as well as the shelf life of button mushrooms in terms of weight loss. The stages of this research include the production of mung bean starch, the creation of edible films, characterization of the starch and edible films, and their application to button mushrooms using weight loss tests. The edible films were made with glycerol concentrations of 6.3%, 12.6%, and 18.9% of the total starch weight used. The results showed that the edible films at each glycerol variation exhibited a reduction in weight loss that was generally lower compared to the weight loss of the control button mushrooms.
Co-Authors Firdausi, Karima Mumtaz Mery Apriyani, Mery Rahmayanti, Maya Setiani, Ugi Asih Sulistyowati, Anggi Susy Yunita Prabawati Warsito, Gita Miranda