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Vol.5 (2015) No. 2

ISSN: 2088-5334

Characteristics of Jackfruit Straw’s Edible Film Enriching by

Gingers Red (Zingiber officinale, Rosc.)
Neswati, Wenny Surya Murtius, Andini Prastica
Department of Technology of Agricultural Product, Faculty of Agricultural Technology, Andalas University, Padang, Indonesia
E-mail: [email protected]

Abstract— This research was aimed to determine the effect of the addition red ginger’s(Zingiber officinale, Rosc.) concentrate
toward psycochemical, and sensory evaluation of edible film from jackfruit straw’s. Using design is Completely Randomized Designed
(CRD) consist of 5 treatments (The addition of red ginger’s concentrate 2%, 4%, 6%, 8%, and 10%) and 3 replications. Data was
analysed statiscally with ANOVA and were continued with Duncan’s New Multiple Range Test (DNMRT) at 5% significance level.
This research determined the addition of red ginger’s concentrate significantly affected toward aw, thickness and water vapor
transmission rate, but not significantly affected toward water content. The best edible film were determined based on sensory
evaluation on packaging of galamai, showed Treatment B as the best product with panelist prefferences at color (3,70), flavor (3,80),
taste (3,75), and texture (3,50). For physical and chemical characteristic water content 12,6711%, aw 0,4263, thickness 0,0929 mm,
water vapor transmission rate 0,0635 g/m2.jam.

Keywords— Edible film; Jackfruit straw’s; gingers red

Applications of edible films containing essential oils

I. INTRODUCTION (EOs) of red ginger may be affect sensory of galamai.
Edible films is produced from edible biopolymers and Galamai is a traditional food of West Sumatra (derived from
food-grade [1]. The use of edible films as primary packaging Payakumbuh) which is made from glutinous rice flour and
can potentially replace conventional packaging materials, coconut milk cooked with sugar dissolved in it. Galamai are
partially or totally, which can reduce the overall utilization packed with edible films containing Essential oil of red
of synthetic materials [2],[3]. ginger will affect sensory properties. This study aims to
Film-forming biopolymers can be proteins, investigate the characteristics of edible films containing red
polysaccharides (carbohydrates and gums), lipids, or a ginger essential oil and its influence on the sensory
mixture of these [4]. The raw material of the potential of properties galamai.
edible film developed is jackfruit straw.
Jackfruit straw is a waste jackfruit having taken flesh and II. MATERIALS AND METHODS
not including the skin and seeds. According [5], 40-50% of A. Materials
waste is jackfruit straw. It contain carbohydrates that
The main raw material used in this study is jackfruit
consists of glucose, fructose, sucrose, starch, pectin and also
straw and red ginger that has been aged 7-8 months, distilled
contain cellulose which is quite high. Renewable sources for
water, glycerol and CMC, and galamai for packaging
biopolymers include polysaccharides such as pectin, a
naturally occurring, hydrophilic polysaccharide found in applications the use of edible film produced and other
chemicals for analysis.
plant cell walls which has good film forming properties [6].
Using of red ginger can improve the functional properties B. Extraction of Red Ginger
of jackfruit straw’s edible film. Red Ginger contains
Taken ginger rhizome is the part that is still fresh.
essential oils (especially gingerol) which function as
Cleaned and peeled ginger and wash with distilled water.
antimicrobial. Besides antimicrobial properties, EO- or OC-
Red ginger crushed using a juicer and red ginger rhizome
containing edible films may have improved barrier [7],
extract obtained.
antioxidative, sensory [8],[9], mechanical properties [10].

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C. Making of Edible Film samples of the different treatments were individually
Jackfruit straw has destroyed and taken the filtrate 100 presented in covered small porcelain dishes to each panelist.
ml, then added with 5% glycerol plasticizer and (w/v), The samples were blind-coded with 3-digit random numbers.
stirring evenly, CMC 1% which has been previously Panel scored for sensory characteristics, such as color, odor,
dissolved, while continuing to be heated. The mixture is taste and texture using a five point hedonic scale (1 = dislike
stirred with a magnetic stirrer and heated to 70 ° C with a (DL), 2 = less like (LL), 3 = regular (R), 4 = like (L), 5 =
hotplate. Allow approximately up to a temperature of 45 ° C very like (VL).
and then add red ginger rhizome extract (2%, 4%, 6%, 8% J. Statistical Analysis
and 10%). Printing is done by pouring a solution of the film
into the glass plate with a size of 20 cm x 20 cm x 2 mm [11]. The design used in this study is completely randomized
The next stage is drying by using an oven at 60°C for 24 design with five treatments and three replications.If the
hours. Let stand for 10 minutes at room temperature, the film result shows a diffrence due to the treatment, then Followed
then removed from the glass plate. by test Dunncan's New Multiple Range Test (DNMRT) at
the 5% significance level.
D. Application of Edible Film on the Galamai
The film is formed on each treatment is cut to size and III. RESULT AND DISCUSSION
made packaging to galamai. Galamai are packed with plastic A. Water Content
packaging used as controls. Then galamai already packed
with edible films containing red ginger extract and do The water content is very influential in determining the
sensory test. shelf life of food products. Results of analysis of variance
showed that the addition of red ginger extract is no
E. Water Content significant on the moisture content of edible film of
Samples 1-2 g dried in an oven at 100 ° C for 3-5 hours, jackfruit straw. Moisture content of edible film can be seen
depending on the material [12]. After the sample is inserted in Figure 1.
in a desiccator and weigh. The water content was calculated
by the formula: 13.4
Water content (1) 13.2
13.0532
12.9796
13
Water Content %

a = Initial weight of the sample;

b = Weight after drying of the sample 12.8 12.6711
12.6

F. Water Activity (aw ) 12.4 12.2875

Measurement of water activity carried out by using aw 12.2

meter. Edible films are cut into small pieces weighing 1-3 12
grams and placed in the measuring cup aw. The recording
11.8
was made of the value of aw.
Fig 1. Water content of edible film of jackfruit straw with addition red
G. Thickness ginger extract (Zingiber officinale, Rosc.)

The resulting of film thickness was measured using a Water content can be distinguished on the free water and
micrometer with an accuracy of 0.001 mm [13]. bound water contained in the material woven network. The
Measurements were taken at five different places. The drying process begins with the evaporation of free water that
measurement results were averaged as a result of the film requires less energy because the process occurs more quickly
thickness and expressed in mm. and easily. If all the free water is drained, the moisture
H. Water Vapor Transmission Rate content of the material reaches 12 to 25% [16]. Subsequent
drying process is the evaporation of water bound which
Edible films cut 5 cm in diameter and placed between two
require greater energy. If the bound water is removed
containers (glass beverage) [14] .The first container filled
entirely, then the moisture content of the material will range
water and the second container filled which known its
from 3 to 7% and optimum stability will be achieved [17].
weight. Then allowed to stand for 1 hour and water vapor
transmission is calculated by the formula: B. Water Activity (aw)
Water activity (aw) was very influential in determining the
Water Vapor Transmission Rate = (2) shelf life of food products. Results of analysis of variance
showed that the addition of red ginger extract significantly
W = weight change; different with a water activity (aw) jackfruit straw’s edible
A = area of the film (m2) film. Results DNMRT test (Duncan's New Multiple Range
Test) can be seen in Figure 2.
I. Sensory Evaluation Increasing the concentration of red ginger extract showed
significant difference at 5% level. This is caused by the
The sensory quality of galamai sample was evaluated by increasing number of additions of red ginger extract, then the
a 20 member panel from the laboratory [15]. The galamai free water content in the sample increased so that the value

145
of aw is also increasing. [18] stated moisture content and aw Based on Figure 3 noted that edible film thickness ranged
relationship shown by the tendency that the higher the water between 0.0929-0.1219 mm. The value of the film thickness
content the higher the value of aw, where water levels are meets the standards of JIS 1975, ie a maximum of 0.25 mm.
expressed in percent (%) in the 0-100 scale, while the aw Increasing the concentration of red ginger extract showed
value expressed in decimal number in the range 0-1.0 scale. significant difference at 5% level. The more the addition of
Increasing the concentration of red ginger extract showed red ginger extract on edible film, the thickness will also be
significant difference at 5% level. This is caused by the higher. This is because red ginger juice still contain
increasing number of additions of red ginger extract, then the dissolved solids, such as starch. According to [23], red
free water content in the sample increased so that the value ginger has a starch content of 52.9%. The more the ginger
of aw is also increasing. [18] stated moisture content and aw juice is added, the more amylose in the film matrix. [11]
relationship shown by the tendency that the higher the water states that the composition of the molecular structure of
content the higher the value of aw, where water levels are amylose is straight and unbranched with 1.4 α- glycosidic
expressed in percent (%) in the 0-100 scale, while the aw bond, thus the more there is accumulation of amylose and
value expressed in decimal number in the range 0-1.0 scale. the resulting film is getting tight and thick. [24] explained
that the amylose molecules are most responsible for the
formation of edible film.
0.445
0.44 0.436
0.435 0.433
0.2
0.43 0.4263
Water Activity (aw)

0.425
0.42
0.15

Thickness (mm)
0.1192
0.415
0.4073 0.0976 0.1011
0.41 0.0929
0.1
0.405
0.4
0.395 0.05
0.39
Fig 2. Water activity of edible film of jackfruit straw with addition red
ginger extract (Zingiber officinale, Rosc.) 0
Fig. 3. Thickness Of Edible Film Of Jackfruit Straw With Addition Red
Water activity (aw) is the amount of water available in Ginger Extract (Zingiber Officinale, Rosc.)
groceries that determine the processes of decay of food. Test
the water activity (aw) is intended to calculate the amount of Amaliya et al [25] also stated that the higher the
free water in the sample edible film. The term used to concentration of white turmeric cause edible film thickness
describe the water activity of water that is not bound or free will increase. Allegedly the addition of white turmeric
in a system that can support biological and chemical filtrate in large numbers would increase the total amount of
reactions. Various microorganisms have a minimum aw for solids so that the film thickness increases. The film thickness
growth, such as bacteria aw 0.90, 0.80-0.90 aw of yeasts, and obtained ranges 0.080-0.240 mm. In a study of [26],
molds aw of 0.60-0.70 [19]. thickness derived from corn starch edible films incorporated
According to [19] that the value (aw) from 0.20 to 0.50 is with the juice of chinese ginger is 0.061-0.170 mm. This
the range of values (aw) which microorganisms can not grow result is not much different when compared to the film
in fertile. The value of water activity (aw) was measured to thickness obtained by the 0.092-0.121 mm.
determine the possibility of product contamination by D. Water Vapor Transmission Rate
microbial growth. Based on the value obtained, it can be
One of the main functions of edible film is to hold water
concluded that the edible film safe from microbial growth.
vapor migration, the permeability to water vapor should be
Requirements for the aw value of edible film yet, but when
as low as possible [14]. Results of analysis of variance
compared with studies [20] states that the tapioca starch’s
edible films have aw value of 0.456. So also with the showed that the addition of red ginger extract significantly
research [21] aw value of edible film surimi eel with tapioca different with the water vapor transmission rate of jackfruit
is 0:27 to 0:41. This result is not much different from the aw straw’s edible film. Results DNMRT test (Duncan's New
Multiple Range Test) can be seen in Figure 4.
value 0.4073-0.4373.
Increasing the concentration of red ginger extract showed
C. Thickness significant difference at 5% level. The Addition of red
Thickness is an important parameter that affects the use of ginger extract is higher cause the water vapor transmission
films on the products. The thickness of the edible film to be rate is smaller. According to [23], red ginger content
adapted to the product [22]. Results of analysis of variance essential oils 3.9%. Components of essential oils of red
showed that the addition of red ginger extract significantly ginger are hydrophobic substances (e.g. gingerol) which can
different with edible film thickness jackfruit straw. Results inhibit the penetration of water from the environment to
DNMRT test (Duncan's New Multiple Range Test) can be galamai. [27] adding hydrophobic substances (e.g.,
seen in Figure 3. cinnamaldehyde) is expected to improve the moisture barrier
properties of a film.

146
 Table I showed that the most preferred color is galamai +
0.08 extract of red ginger 2%. Color of galamai which wrapped
Water Vapor Transmission 0.068 edible film of jackfruit straw with the addition of red ginger
0.0635
0.0583
extract is visually not affect the galamai original color is
0.06 dark brown. This is because the color of galamai be more
dominant than the color of its edible film ( brownish yellow),
Rate (g/m2.jam)

so the color of the edible film covered by galamai color

(dark brown). This causes the panelists difficult to compare
0.04 the differences in color on galamai wrapped edible film for
each treatment.
0.02 2) Aroma: According to [17], each fruit has a distinctive
aroma and additions to a particular material in a processing
Fig. 4. Water vapour transmission rate of edible film of Jackfruit Straw can affect the taste and aroma.
With Addition Red Ginger Extract (Zingiber officinale, Rosc.)
TABLE II
AVERAGE OF AROMA OF GALAMAI WHICH HAS BEEN WRAPPED EDIBLE
The water vapor transmission rate is also influenced by FILM OF JACKFRUIT STRAW WITH ADDITION RED GINGER EXTRACT
the film thickness, the thicker films produced then (ZINGIBER OFFICINALE, ROSC.)
diminishing its ability to absorb moisture. This is
Treatments Aroma
corroborated by a study [26], the high concentration of corn Galamai + Extract of red ginger 2 % 3.50
starch will increase the amount of film-forming polymer, Galamai + Extract of red ginger 4 % 3.80
while the increase in the juice of chinese ginger also increase Galamai + Extract of red ginger 6 % 3.50
the total solids, so it can form a thick edible film. Increasing Galamai + Extract of red ginger 8 % 3.40
the amount of polymer, will minimize the cavity formed in Galamai + Extract of red ginger 10 % 3.40
1 = dislike (DL), 2 = less like (LL), 3 = regular (R), 4 = like (L), 5 = very
the gel. The thicker and dense matrix formed films can like (VL)).
reduce the water vapor transmission rate because it is
difficult to penetrate the water vapor. Table II showed that the most preferred aroma is galamai
Siswanti [28] also mentions in his research, that the + extract of red ginger 4% because ginger aroma that is not
increasing concentration of glucomannan, it can lower the overly dominant. According to [30], red ginger has the
water vapor transmission rate. This is due to the increased smallest size and highest level of spiciness than the other
molecules of solution cause the structure of the film is more two types of ginger. The aroma of the red ginger is highly
strong and compact, so that the film can hold water vapor dependent on essensial oil content (1-3%).
transmission rate.
Krochta [29] states that the value of the water vapor 3) Taste: According to [17], the taste of food can affect
transmission rate can be used to determine the shelf life of customer preference with food. Taste is an important factor
the product. If the water vapor transmission rate can be for determining the admissibility of a food or food ingredient.
retained, then the product shelf life can be extended. The
water vapor migration is smaller which is the better
TABLE III
properties of edible film in maintaining the shelf life of AVERAGE OF TASTE OF GALAMAI WHICH HAS BEEN WRAPPED EDIBLE
products. FILM OF JACKFRUIT STRAW WITH ADDITION RED GINGER EXTRACT
(ZINGIBER OFFICINALE, ROSC.)
E. Sensory Evaluation
Treatments Taste
Sensory evaluation was conducted to determine panelists Galamai + Extract of red ginger 2 % 3.65
assessment of the product. Methode of the sensory Galamai + Extract of red ginger 4 % 3.75
evaluation is hedonic test for color, aroma, flavor, and Galamai + Extract of red ginger 6 % 3.35
texture resulting from each treatment. Galamai + Extract of red ginger 8 % 3.40
Galamai + Extract of red ginger 10 % 3.45
1) Color: Color is a very important component to 1 = dislike (DL), 2 = less like (LL), 3 = regular (R), 4 = like (L), 5 = very
determine the quality of food. Determining the quality of a like (VL)).
food is generally dependent on the color, because color
appears first [17]. Table III showed that The most preferred flavor is
galamai + extract of red ginger 4%. Taste in galamai
wrapped edible film of jackfruit straw with the addition of
TABLE I extract of red ginger produced which is a blend of sweet and
AVERAGE OF COLOR OF GALAMAI WHICH HAS BEEN WRAPPED EDIBLE
FILM OF JACKFRUIT STRAW WITH ADDITION RED GINGER EXTRACT
spicy taste. The taste of spicy derived from extract of red
(ZINGIBER OFFICINALE, ROSC.) ginger.
Treatments Color 4) Texture: Texture is a sensation of pressure that can be
Galamai + Extract of red ginger 2 % 3.75 felt by mouth (at the time bitten, chewed, and swallowed) or
Galamai + Extract of red ginger 4 % 3.70 using palpation with the finger [15]. Table IV showed that
Galamai + Extract of red ginger 6 % 3.50
Galamai + Extract of red ginger 8 % 3.55
the most texture preferred is galamai+ extract of red ginger
Galamai + Extract of red ginger 10 % 3.45 8%.
1 = dislike (DL), 2 = less like (LL), 3 = regular (R), 4 = like (L), 5 = very
like (VL)).

147
 TABLE IV [11] Santoso, B., F.Pratama, B.Hamzah, dan R. Pambayun. 2011.
AVERAGE OF TEXTURE OF GALAMAI WHICH HAS BEEN WRAPPED EDIBLE Pengembangan Edible Film dengan Menggunakan Pati Ganyong
FILM OF JACKFRUIT STRAW WITH ADDITION RED GINGER EXTRACT Termodifikasi Ikatan Silang. Jurnal Teknologi dan Industri, vol.XXI.
(ZINGIBER OFFICINALE, ROSC.) [12] Sudarmadji, S., B. Haryono, dan Suhardi. 1997. Prosedur Analisa
Bahan Makanan dan Pertanian. Liberty, Yogyakarta. 172 hal.
Treatments Texture [13] McHugh, T.H., 1993. Hydrophilic Edible films : Modified Procedure
Galamai + Extract of red ginger 2 % 3.40 for Water Vapor Permeability and Eksplanation of Thickness Effects.
Galamai + Extract of red ginger 4 % 3.50 Journal of Food Science Vol. 58, No.4.
Galamai + Extract of red ginger 6 % 3.45 [14] Gontard,N., S. Guilbert.,J.L. Cuq. 1993. Water and Glyserol as
Galamai + Extract of red ginger 8 % 3.70 plasticizer Affect Mechanical and Water Barrier Properties at an
Galamai + Extract of red ginger 10 % 3.60 Edible Wheat Gluten Film. J. Food Science. 58 (1): 206-211
1 = dislike (DL), 2 = less like (LL), 3 = regular (R), 4 = like (L), 5 = very [15] Soekarto, S.T. 1985. Penilaian Organoleptik. Pusat Pengembangan
like (VL)). Teknologi Pangan IPB. Bogor.
[16] Taib, G., G. Said dan S. Wiraatmadja. 1988. Operasi Pengeringan
Pada Pengolahan Hasil Pertanian. PT Mediatama Sarana Perkasa.
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[18] Legowo, A.M., dan Nurwantoro. 2004. Analisis Pangan. Fakultas
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