PROSIDING SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN TEKNOLOGI HASIL PERTANIAN (SNPP-THP)
ISSN: 2964-3538
The use of plastic-based cutlery continuously increases in the recent decades, due to cheap, lightweight, and easy use. The major efforts to reduce plastic straw waste is to innovate straws that are edible and easily biodegradable, as a substitute for conventional straws. The purpose of this study was to see the potential of edible straws from several types of materials to obtain the best characteristics of edible straws. The method used is by comparing several papers that produce edible straw from several raw materials. Hydrocolloid compounds from polysaccharides (flour, starch, fibre, and carrageenan) are potential raw materials used. Flour and starch which highly amylose content, cellulose- containing fibre and carrageenan consist of galacturonic compounds as natural straw- forming materials. Materials from fruit leather resulted eible straw thicker than other materials (starch and carrageenan). Solubility of edible straw had better water resistant as increasing the pineapple skin fiber, from 20 minutes increase to 66 minutes. The swelling power of carrageenan edible straw at room temperature was 69.25% accordance to the Japanese Industrial Standard (JIS) which is <70% with addition of 20% gelatin. Edible straw from pineapple fruit leather without skin fruit showed better color, and water resistant in solubility. Carrageenan edible straw show better water resistant (low swelling power) with addition 20% of gelatin. The addition of 8% sorbitol and 2% carrageenan to the edible straw fruit leather of pineapple resulted in a better suction test.
Keywords:
Edible straw, nanas, fruit leather, dan karagenan
Conference title:
SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN TEKNOLOGI HASIL PERTANIAN (SNPP-THP): Inovasi dan Tantangan Pengembangan Produk Hasil Pertanian yang Halal, Aman, dan Berdaya Saing Tinggi
Page number:
91-95
Volume:
2
Issue:
1
Publication date:
17 October 2022