Physical and Chemical Characteristics of Teak (Tectona Grandis) Leaves as Food Packaging Material
Teak (Tectona grandis) leaves is commonly used as the packaging material of traditional food in Indonesia. This study aimed to determine the physical and chemical characteristics of teak leaves with various maturation stages to obtain information about the potency of teak leaves as active packaging...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | EJournal Article |
| Published: |
Indonesian Association of Food Technologists,
2021-06-02.
|
| Subjects: | |
| Online Access: | Get Fullteks |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| LEADER | 02442 am a22002893u 4500 | ||
|---|---|---|---|
| 001 | ifnp_UGM_46786_31430 | ||
| 042 | |a dc | ||
| 100 | 1 | 0 | |a Dewi, Swastika |e author |
| 100 | 1 | 0 | |e contributor |
| 700 | 1 | 0 | |a Supriyadi, Supriyadi |e author |
| 700 | 1 | 0 | |a Santoso, Umar |e author |
| 245 | 0 | 0 | |a Physical and Chemical Characteristics of Teak (Tectona Grandis) Leaves as Food Packaging Material |
| 260 | |b Indonesian Association of Food Technologists, |c 2021-06-02. | ||
| 500 | |a https://jurnal.ugm.ac.id/ifnp/article/view/46786 | ||
| 520 | |a Teak (Tectona grandis) leaves is commonly used as the packaging material of traditional food in Indonesia. This study aimed to determine the physical and chemical characteristics of teak leaves with various maturation stages to obtain information about the potency of teak leaves as active packaging material. The physical characteristics analysis including leaf color, thickness, and tensile strength, while chemical characteristics were moisture, fat content, fatty acid, and volatile profile. The results showed that the color, thickness, tensile strength, moisture, and fat content, were light green, 0.306±0.024 mm, 0.22±0.114 MPa, 74.93%, and 2.52% respectively for young teak leaves; while the mature has darker green, 0.388±0.001 mm, 0.36±0.163 MPa, 73.05%, and 2.54% respectively. The fatty acid profiles showed that young teak leaves contained 5 types of fatty acids, dominated by lignoceric acid; while mature teak leaves contained 9 types of fatty acids dominated by tricosanoic acid. The volatile components of young teak leaves e.g. acid and ester compounds, while the mature was dominated by acid and ether compounds. From the results, it is suggested that the use of teak leaves as active food packaging material can be scientifically justified. | ||
| 540 | |a Copyright (c) 2021 Swastika Dewi | ||
| 540 | |a http://creativecommons.org/licenses/by-sa/4.0 | ||
| 546 | |a eng | ||
| 690 | |a teak leaves; physical and chemical characteristic; food packaging material | ||
| 655 | 7 | |a info:eu-repo/semantics/article |2 local | |
| 655 | 7 | |a info:eu-repo/semantics/publishedVersion |2 local | |
| 655 | 7 | |a Peer-reviewed Article |2 local | |
| 786 | 0 | |n Indonesian Food and Nutrition Progress; Vol 17, No 2 (2020); 51-56 | |
| 786 | 0 | |n 2597-9388 | |
| 786 | 0 | |n 0854-6177 | |
| 787 | 0 | |n https://jurnal.ugm.ac.id/ifnp/article/view/46786/31430 | |
| 856 | 4 | 1 | |u https://jurnal.ugm.ac.id/ifnp/article/view/46786/31430 |z Get Fullteks |