BibTeX
@article{IJASEIT547,
author = {Triana Lindriati and Simon B.W and Yunianta Yunianta},
title = {Edible Film from Jack Bean Flour for Use as an Antioxidative Packaging Incorporating Extract of Green Tea},
journal = {International Journal on Advanced Science, Engineering and Information Technology},
volume = {5},
number = {4},
year = {2015},
pages = {344--348},
keywords = {Phenolic, tanin, DPPH inhibition, peanut oil, peroxide value, TBA number},
abstract = {Addition of green tea’s extract in edible film’s matrix will improve film’s functionality. The film will has antioxidant properties and can protect food from rancidity and discoloration. In this research film based component was jack bean flour which has high content of carbohydrate and protein. The film had good mechanical and physical characters. The aim of this research was studying effect of green tea’s extract addition on phenolic, tannin concentration and antioxidant activity of edible film. Extract of green tea was prepared with variation of temperature (28oC, 50oC and 100oC). The result showed that increasing of extraction temperature would increase phenolic content, tannin concentration and antioxidant activity. When green tea extracted at 100oC phenolic concentration was 144.179 mg/g, tannin was 50.345 mg/g and antioksidant activity was 58.8% (DPPH inhibition). After the extract was incorporated in to edible film, total phenolic concentration of film was 113.544 mg/g, tannin was 41.842 mg/g and antioxidant activity was 45.22%. Edible film with green tea addition, showed ability in inhibiting rancidity of peanut oil whereas peroxide value and TBA (Thio Barbituric Acid) number of peanut oil was 11.5 meq O2/kg and 0.13 ml/g after edible film immersion in 5 days. Peroxide value and TBA number of peanut oil without edible film immersion was 20.3 meq O2/kg and 0.32 ml/g.},
issn = {2088-5334},
publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},
url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=547},
doi = {10.18517/ijaseit.5.4.547}
}
EndNote
%A Lindriati, Triana
%A B.W, Simon
%A Yunianta, Yunianta
%D 2015
%T Edible Film from Jack Bean Flour for Use as an Antioxidative Packaging Incorporating Extract of Green Tea
%B 2015
%9 Phenolic, tanin, DPPH inhibition, peanut oil, peroxide value, TBA number
%! Edible Film from Jack Bean Flour for Use as an Antioxidative Packaging Incorporating Extract of Green Tea
%K Phenolic, tanin, DPPH inhibition, peanut oil, peroxide value, TBA number
%X Addition of green tea’s extract in edible film’s matrix will improve film’s functionality. The film will has antioxidant properties and can protect food from rancidity and discoloration. In this research film based component was jack bean flour which has high content of carbohydrate and protein. The film had good mechanical and physical characters. The aim of this research was studying effect of green tea’s extract addition on phenolic, tannin concentration and antioxidant activity of edible film. Extract of green tea was prepared with variation of temperature (28oC, 50oC and 100oC). The result showed that increasing of extraction temperature would increase phenolic content, tannin concentration and antioxidant activity. When green tea extracted at 100oC phenolic concentration was 144.179 mg/g, tannin was 50.345 mg/g and antioksidant activity was 58.8% (DPPH inhibition). After the extract was incorporated in to edible film, total phenolic concentration of film was 113.544 mg/g, tannin was 41.842 mg/g and antioxidant activity was 45.22%. Edible film with green tea addition, showed ability in inhibiting rancidity of peanut oil whereas peroxide value and TBA (Thio Barbituric Acid) number of peanut oil was 11.5 meq O2/kg and 0.13 ml/g after edible film immersion in 5 days. Peroxide value and TBA number of peanut oil without edible film immersion was 20.3 meq O2/kg and 0.32 ml/g.
%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=547
%R doi:10.18517/ijaseit.5.4.547
%J International Journal on Advanced Science, Engineering and Information Technology
%V 5
%N 4
%@ 2088-5334
IEEE
Triana Lindriati,Simon B.W and Yunianta Yunianta,"Edible Film from Jack Bean Flour for Use as an Antioxidative Packaging Incorporating Extract of Green Tea," International Journal on Advanced Science, Engineering and Information Technology, vol. 5, no. 4, pp. 344-348, 2015. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.5.4.547.
RefMan/ProCite (RIS)
TY - JOUR
AU - Lindriati, Triana
AU - B.W, Simon
AU - Yunianta, Yunianta
PY - 2015
TI - Edible Film from Jack Bean Flour for Use as an Antioxidative Packaging Incorporating Extract of Green Tea
JF - International Journal on Advanced Science, Engineering and Information Technology; Vol. 5 (2015) No. 4
Y2 - 2015
SP - 344
EP - 348
SN - 2088-5334
PB - INSIGHT - Indonesian Society for Knowledge and Human Development
KW - Phenolic, tanin, DPPH inhibition, peanut oil, peroxide value, TBA number
N2 - Addition of green tea’s extract in edible film’s matrix will improve film’s functionality. The film will has antioxidant properties and can protect food from rancidity and discoloration. In this research film based component was jack bean flour which has high content of carbohydrate and protein. The film had good mechanical and physical characters. The aim of this research was studying effect of green tea’s extract addition on phenolic, tannin concentration and antioxidant activity of edible film. Extract of green tea was prepared with variation of temperature (28oC, 50oC and 100oC). The result showed that increasing of extraction temperature would increase phenolic content, tannin concentration and antioxidant activity. When green tea extracted at 100oC phenolic concentration was 144.179 mg/g, tannin was 50.345 mg/g and antioksidant activity was 58.8% (DPPH inhibition). After the extract was incorporated in to edible film, total phenolic concentration of film was 113.544 mg/g, tannin was 41.842 mg/g and antioxidant activity was 45.22%. Edible film with green tea addition, showed ability in inhibiting rancidity of peanut oil whereas peroxide value and TBA (Thio Barbituric Acid) number of peanut oil was 11.5 meq O2/kg and 0.13 ml/g after edible film immersion in 5 days. Peroxide value and TBA number of peanut oil without edible film immersion was 20.3 meq O2/kg and 0.32 ml/g.
UR - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=547
DO - 10.18517/ijaseit.5.4.547
RefWorks
RT Journal Article
ID 547
A1 Lindriati, Triana
A1 B.W, Simon
A1 Yunianta, Yunianta
T1 Edible Film from Jack Bean Flour for Use as an Antioxidative Packaging Incorporating Extract of Green Tea
JF International Journal on Advanced Science, Engineering and Information Technology
VO 5
IS 4
YR 2015
SP 344
OP 348
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 Phenolic, tanin, DPPH inhibition, peanut oil, peroxide value, TBA number
AB Addition of green tea’s extract in edible film’s matrix will improve film’s functionality. The film will has antioxidant properties and can protect food from rancidity and discoloration. In this research film based component was jack bean flour which has high content of carbohydrate and protein. The film had good mechanical and physical characters. The aim of this research was studying effect of green tea’s extract addition on phenolic, tannin concentration and antioxidant activity of edible film. Extract of green tea was prepared with variation of temperature (28oC, 50oC and 100oC). The result showed that increasing of extraction temperature would increase phenolic content, tannin concentration and antioxidant activity. When green tea extracted at 100oC phenolic concentration was 144.179 mg/g, tannin was 50.345 mg/g and antioksidant activity was 58.8% (DPPH inhibition). After the extract was incorporated in to edible film, total phenolic concentration of film was 113.544 mg/g, tannin was 41.842 mg/g and antioxidant activity was 45.22%. Edible film with green tea addition, showed ability in inhibiting rancidity of peanut oil whereas peroxide value and TBA (Thio Barbituric Acid) number of peanut oil was 11.5 meq O2/kg and 0.13 ml/g after edible film immersion in 5 days. Peroxide value and TBA number of peanut oil without edible film immersion was 20.3 meq O2/kg and 0.32 ml/g.
LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=547
DO - 10.18517/ijaseit.5.4.547
