The Effect of Sorbitol Addition on the Characteristic of Carrageenan Edible Film

M. Rahmawati, M. Arief, W. H. Satyantini

Research output: Contribution to journalConference articlepeer-review

16 Citations (Scopus)


Edible film is a thin layer functioning for packaging or coating of food ingredients. Edible films can be made up from basic ingredients such as carrageenan as it is cost efficient and environmentally friendly. Carrageenan edible film is fragile and therefore it is important to add sorbitol as a plasticizer to produce a more elastic and stronger edible and meet the standard. This study aims to determine the effect of sorbitol concentration addition on a characteristics of edible film carrageenan, and to determine the optimal addition of sorbitol concentration in producing carrageenan edible film with the best characteristics. This study used a completely randomized design (CRD) with four types of treatment of different sorbitol concentrations, namely 0%, 2%, 4%, 6%. Each treatment was conducted five times. The results and analysis of the data showed that the addition of sorbitol concentration could affect the characteristics of edible film carrageenan, including its thickness, tensile strength, and elongation at break. On the other hand, the transmission rate of edible film carrageenan vapor was not affected by the addition of sorbitol concentration. The addition of 6% sorbitol concentration resulted in carrageenan edible film with thickness of 0.222 mm, tensile strength of 7.136 kgf/cm2, broken extension of 20.46%, and water vapor transmission rate of 6.83 g/m2/day.

Original languageEnglish
Article number012129
JournalIOP Conference Series: Earth and Environmental Science
Issue number1
Publication statusPublished - 1 Mar 2019
Event1st International Conference on Fisheries and Marine Science, InCoFiMS 2018 - East Java, Indonesia
Duration: 6 Oct 2018 → …


  • Carrageenan
  • Edible film
  • Elongation
  • Sorbitol
  • Tensile strength
  • Thickness
  • Water vapor transmission rate


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