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All Journal Eksergi: Chemical Engineering Journal Jurnal Pengabdian UntukMu NegeRI CHEESA: Chemical Engineering Research Articles JURNAL PHOTON Halal Research Journal Jurnal Teknologi Lingkungan
Meka, Wahyu
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Journal : Eksergi: Chemical Engineering Journal

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Effect of Stearic Acid on Barrier and Mechanical Properties of Edible Films Based on Carboxymethyl Cellulose (CMC), Konjac Glucomannan (KGM), and κ-Carrageenan (κCarr) Widyasti, Lintang Dian; Meka, Wahyu; Nurkhamidah, Siti
Eksergi Vol 22 No 3 (2025)
Publisher : Prodi Teknik Kimia, Fakultas Teknik Industri, UPN "Veteran" Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31315/eksergi.v22i3.15127

Abstract

The development of edible films using natural polysaccharides presents a sustainable alternative to synthetic packaging materials. This study aimed to enhance the barrier properties of edible films composed of carboxymethyl cellulose (CMC), konjac glucomannan (KGM), and κ-carrageenan (κCarr) by incorporating stearic acid (SA). Films were prepared by blending the biopolymers with SA at varying concentrations (0.1–0.5% w/w) and characterized for their structural, physical, and mechanical properties. Fourier-transform infrared (FTIR) spectroscopy confirmed molecular interactions between SA and the polysaccharide matrix, evidenced by reduced O–H absorption bands and intensified –CH₂– peaks. SA incorporation increased film thickness and moisture content but reduced tensile strength, elongation at break, solubility, and water vapor permeability (WVP). Although the WVP of SA-modified films did not meet the Japanese Industrial Standard at the tested concentrations, the observed trend suggests that higher SA levels could further improve barrier performance. The optimal formulation (0.5% SA) demonstrated enhanced hydrophobicity, acceptable water activity, and moderate tensile strength and opacity. These findings indicate that stearic acid can effectively modify the functional properties of polysaccharide-based edible films, advancing their potential as eco-friendly food packaging materials. Further optimization of SA concentration is recommended to achieve industrial moisture barrier standards.
Co-Authors Abrar Ridwan Aken Derisman Athala, Azzalya Putri Darmawan, Raden Fahmi Fahmi Fahmi Hamzah, Munawir Hendrianie, Nuniek Israyandi, Israyandi Kusumahati, Sari Lestari, Dinda Lubis, Dwi Annisa Fithry Mahendra, Rain Agri meirizha, siti nova Oktavianingrum, Eva Rachmaniah, Orchidea Rahmadani, Nofia Rezeki, Tri Nur Samparia, Dian Asrini Selvia Siti Nurkhamidah Sri Mulyani Sri Rachmania Juliastuti, Sri Rachmania Sunaryo Sunaryo Widara, Laras Sita Widyasti, Lintang Dian Wisnu, Mita Mellenia Yeni Rahmawati, Yeni Yulia Fitri Yulia Fitri