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Journal articles on the topic 'Edible'

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Author: Grafiati

Published: 4 June 2021

Last updated: 30 July 2024

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1

Cordero, Sebastián, Francisca Galvez, and Gastón O. Carvallo. "Biodiversity-productivity relationship in urban vascular flora: a comparison between wild edible and non-edible plants." Botanical Sciences 100, no. 1 (October 1, 2021): 107–19. http://dx.doi.org/10.17129/botsci.2892.

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Background: Wild edible plants are species that are not cultivated but can be consumed as food. These plants may exhibit the highest taxonomic and phylogenetic diversity within urban floras, since they have a longer history of use associated with humans than non-edible plants. Also, because biodiversity is strongly associated with biomass, edible plants plant might show higher productivity (biomass per site) than non-edible plants. Questions: Is taxonomic and phylogenetic diversity of wild edible plants higher than non-edibles within urban areas? Is the alpha-biodiversity of wild edible plants positively related to biomass productivity in urban areas? Study sites and years of study: Cities of the coastal Mediterranean-type ecosystem, central Chile, 2015 and 2016. Methods: We characterized the taxonomic and phylogenetic diversity of urban flora differentiating wild edible and non-edible plants. Then, we assessed whether alpha-diversity of assemblages is related to their biomass productivity. Results: Both taxonomic and phylogenetic diversity were higher for edibles than non-edible plants. For edible plants, biomass was positively related to species richness and negatively with the mean phylogenetic diversity (MPD, a measure of evolutionary relationship among plants within an assemblage). Conclusions: Species richness is a suitable proxy to estimate wild edible plant diversity and their biomass in cities surpassing other proxies, such as phylogenetic diversity. Negative effect of MPD on biomass suggests that only a subgroup of related plants, possibly highly adapted to urban conditions, contribute to edible plant production. The distinction between wild edible and non-edible plants offers a better understanding of the assembly rules and biodiversity-biomass relationship within urban floras.

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Yanti, Sahri. "ANALISIS EDIBLE FILM DARI TEPUNG JAGUNG PUTIH (Zea mays L.) TERMODIFIKASI GLISEROL DAN KARAGENEN." Jurnal TAMBORA 4, no. 1 (February 21, 2020): 1–13. http://dx.doi.org/10.36761/jt.v4i1.562.

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Edible film berbahan dasar tebung jagung putih dimodifikasi dengan karagianan dan gliserol. Gel dari karagenan dapat meningkatkan kekuatan dan homogenitas suspensi edible film. Sementara gliserol dapat meningkatkan permeabilitas film, selain itu menjadikan film lebih halus dan tidak mudah retak. Tujuan penelitian antara lain mengetahui Kualitas edible film dari tepung jagung putih diketahui dengan cara: karakterisasi dan uji proksimat tepung jagung sebagai bahan baku, analisis sifat fisik dan mekanik edible film, optimasi konsentrasi optimal gliserol dan karagenan. Optimasi konsentrasi dilakukan dengan melakuakan variasi konsentrasi gliserol (5%, 10%, dan 15%) dan konsentrasi karagenan (1%, 2% dan 3%). Karaktistik dan kualitas tepung jagung putih dari Kabupaten Sumbawa menggunakan FTIR dan uji proksimat serta uji warna. Spektra IR menunjukkan bahwa tepung jagung Sumbawa tersusun dari gugus fungsi alkana, alkohol, keton/aldehid, hemiaketal dan hemiasetal yang merupakan gugus fungsi dari molekul karbohidrat. Sementara hasil uji proksimat menunjukkan bahwa tepung jagung Sumbawa memiliki kadar air, abu, lemak, protein, karbohidrat, amilosa, amilopektin serta pati berurut – turut: 12,61%; 0,72%; 0,08% ;0,41% ;86,17% ;55,40%; 19,84% ;77,30%. Hasil uji warna tepung jagung menunjukkan bahwa tepung jagung tanpa perlakukan memiliki warna putih tulang dan gelap, sehingga dalam penggunaanya sebagai bahan edile film perlu dimodifikasi dengan cara perendaman dalam natrium metabisulfit kemudian difermentasi untuk mengurangi kadar asam fitat yang bersifat antinutrisi dalam tepung jagung. Sifat fisik dan mekanik dari edible film berbahan dasar tepung jagung putih diketahui menggunakan uji warna, kuat tarik dan persen pemanjangan film didukung oleh FTIR. Hasil FTIR menunjukkan pengaruh gliserol dan karagenan terlihat dari vibrasi ikatan O–H (3400-3300 cm-1), vibrasi ikatan CH2 (1465 ) overlap dengan vibrasi ikatan S–O, S═O pada karagenan, vibrasi ikatan C–O, C═O (1600 cm-1, 1200-1020 cm-1) yang terlihat pada spektra IR edibe film G5%K2%. Konsentrasi optimal gliserol dan karagenan dalam pembuatan edible film tepung jagung putih yakni: gliserol 5-10% dan karagenan 3% sebab memiliki elongasi dan kuat tarik optimum serta warna edible film yang cerah. Elongasi dan kuat tarik optimum berturut - turut : 40 – 43.33%; 2,4 – 3,6 N. Hasil uji warna sampel edible film dengan kandungan gliserol 5-10% dan karagenan 3% menunjukkan index keputihan 54-58.

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I Nyoman Bagus Aji Kresnapati, Muhammad Eka Putra Ramandha, and Nurul Indriani. "Familiar Edible Flowers in Indonesia." PCJN Pharmaceutical and Clinical Journal of Nusantara 1, no. 01 (November 30, 2022): 63–70. http://dx.doi.org/10.58549/pcjn.v1i01.7.

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Flowers besides being used as ornamental plants, they can also be consumed. Flowers that can be consumed are called Edible Flowers. Edible flowers in general can be consumed directly, usually in tea or can be served in the form of processed food. Edible flowers contain phytochemical compounds such as anthocyanins, flavonoids, phenolics, carotenoids which are useful as antioxidants. Indonesia is rich in biodiversity with a variety of plant species that can grow, including edible flowers. There is diversity, but only a few edibles that can grow and are familiar to Indonesian people will be reviewed in this article.

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Susila, Wayan Reda. "Dampak Putaran Uruguay terhadap Industri Minyak Nabati." Forum penelitian Agro Ekonomi 15, no. 1-2 (September 7, 2016): 35. http://dx.doi.org/10.21082/fae.v15n1-2.1997.35-43.

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The succes of the Uruguay Round was projected to have positive impacts on the edible oil industries although the impacts are not proportionally distributed. Edible oil procedures in Asia Pasific countries were projected to enjoy most of the gains,while most African countries which are net importers will suffer form prices increase. Commitments related to edibe oil trade in Uruguay Round will induce the incerase in price, production , consumption , and trade of edible oils 4.0 , 3.4 , 3.8 , and 11.6 percent , respectively. Moreover,palm oil producers such as Indonesia, was projected to be most beneficial from the trade liberalization of the edible oils.

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Çelik, Filiz. "The Importance of Edible Landscape in the Cities." Turkish Journal of Agriculture - Food Science and Technology 5, no. 2 (February 28, 2017): 118. http://dx.doi.org/10.24925/turjaf.v5i2.118-124.957.

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The 21st century sustainable city requires the merging of urbanism with sustainable food systems. The challenges industrial food system separates people from their food sources. The design strategies for edible landscape are about re-inviting food back into the city and re-connecting people with their local/regional food system to promote a healthier lifestyle. Edible landscapes are a movement in transition and sprouting up as a response to the slow food movement and living a greener lifestyle. These urban agricultural landscapes are fast becoming iconic media darlings and are demonstrating that they are far more than growing vegetables and fruits on abandoned lots. Edible landscaping is the use of food plants as design features in a landscape. These plants are used both for aesthetic value as well as consumption. Edible landscapes encompass a variety of garden types and scales but do not include food items produced for sale. Edible landscaping is the practical integration of food plants within an ornamental or decorative setting. Using edibles in landscape design can enhance a garden by providing a unique ornamental component with additional health, aesthetic, and economic benefits. In this study; emergence of edible landscape, edible landscape design and maintenance, samples of edible landscape, productive plants, importance of edible landscaping for urban environments have been explained.

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White, Alice E., Christine Van Tubbergen, Brianna Raymes, Alexandra Elyse Contreras, and Elaine J. Scallan Walter. "Cannabis-Infused Edible Products in Colorado: Food Safety and Public Health Implications." American Journal of Public Health 110, no. 6 (June 2020): 790–95. http://dx.doi.org/10.2105/ajph.2020.305601.

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Cannabis-infused “edibles” are a popular means of cannabis use, and the variety of edible food products available to consumers continues to grow. Although there has been much discussion on dose standardization, childproof packaging, and the prevention of overconsumption, the important topic of food safety has received less attention. We discuss potential food safety hazards associated with cannabis-infused edible food products, drawing on examples from Colorado, and describe edible-associated foodborne illness outbreaks and other contamination events. It is important for public health agencies, particularly environmental health and enteric disease programs, to be familiar with the cannabis industry, including regulatory partners, signs and symptoms of cannabis ingestion, the scope of edible products sold and consumed, and the food safety risks unique to cannabis products.

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Doran, Nicole, and Andrew Papadopoulos. "Cannabis edibles: Behaviours, attitudes, and reasons for use." Environmental Health Review 62, no. 2 (June 2019): 44–52. http://dx.doi.org/10.5864/d2019-011.

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Legalization of cannabis may correspond with increased prevalence of use of cannabis-infused edibles. The purpose of this literature review was to search the literature and summarize edible-related behaviours, perceptions and reasons for use. The main findings indicate that edibles are potentially being used more frequently and that there is a general lack of understanding on how to safely use them. The information from this review can be used to help direct future areas of research and to inform future health promotion initiatives on safe edible use.

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Singh, Joginder, A. Rajasekaran, A. K. Negi, and Vijender Pal Panwar. "Assessment of Wild Edible Plant Diversity in Fringe Forest Areas of Kinnaur District, Himachal Pradesh, India." Environment and Ecology 42, no. 1A (March 2024): 238–47. http://dx.doi.org/10.60151/envec/dwfe1255.

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Wild edible plant diversity in fringe forest areas in Kinnaur District, Himachal Pradesh, India, was assessed using stratified random sampling by the quadrat method. A total of 115 plant species comprised 19 trees, 31 shrubs and 65 herb species were found growing in the habitat. Of the total species recorded, the people in the district use 91 plant species (79.1% of the total species) for various edible purposes. Among the edible plants recorded, 16 were trees, 23 shrubs, and the remaining 52 were herbs. Wild edible trees had a higher density (70 trees/ ha) than non-edible tree species (11.25 trees/ ha). Among trees, Prunus persica was recorded with the highest density of 13.75 trees/ha, with a basal area of 1.27 m2/ha and an IVI value of 51.56. Wild edible shrub species had a very high contribution of 75.53% (0.71 bushes/9m2) to the total shrub species density (0.94 bushes 9/m2). The density of all edible shrub species was <1 bush/ m2, and the highest density was of Berberis aristata (0.18 bush/ 9m2). The density of wild edible herbs was (12.07 individuals/ m2) lower than the density of non-edible herb species (17.25 individuals/ m2). Thymus serphyllum a rarely used herb, had the highest density of 5.49 individuals/ m2, frequency (17.28 %) and IVI (26.00) among herbs. Most of the other edible herb species had density <1 individual/ m2. It was observed that the indigenous people in the region frequently visit fringe forest areas for various purposes, which affect the population of wild edible plant species. Further, wild edible plant species knowledge is getting eroded, especially among the younger generation. Hence, public awareness and community based management need to be encouraged at all levels. In addition, forest department and various other government agencies should include important wild edibles in their plantation program.

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Donnan, Jennifer, Karissa Johnston, Michael Coombs, Maisam Najafizada, and Lisa Bishop. "Exploring consumer preferences for cannabis edible products to support public health policy: A discrete choice experiment." PLOS ONE 19, no. 5 (May 16, 2024): e0292336. http://dx.doi.org/10.1371/journal.pone.0292336.

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Background In October 2019, cannabis edibles were legalized for sale in Canada for non-medical use. This move was intended to improve public safety by regulating contents (including a maximum 10 mg tetrahydrocannabinol (THC) per package) and packaging to prevent accidental ingestion or over consumption. This study aimed to explore consumer preferences for cannabis edibles to inform cannabis policy. Methods We explored the relative importance and trade-offs consumers make for attributes of cannabis edibles using a discrete choice experiment. Attributes included type of edible, price, THC content, cannabis taste, package information, product consistency, product recommendations, and Health Canada regulation. Participants lived in Canada, were 19 years of age or older, and purchased a cannabis edible in the last 12 months. A multinomial logit (MNL) model was used for the base model, and latent class analysis to assess preference sub-groups. This study was approved by the institutional ethics committee. Results Among 684 participants, the MNL model showed that potency was the most relevant attribute, followed by edible type. A two-group latent class model revealed two very distinct preference patterns. Preferences for group 1 (~65% of sample) were driven primarily by edible type, while for group 2 (~35% of sample) were driven almost entirely by THC potency. Conclusion This study found that consumer preferences for ~65% of consumers of cannabis edibles are being met through regulated channels. The remaining ~35% are driven by THC potency at levels that are not currently available on the licensed market. Attracting this market segment will require reviewing the risks and benefits of restricting THC package content.

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Gianti, Lismis, Irsyad Andi Wardana, and Retno Dewati. "Pembuatan Edible Film Berbahan Isolat Protein Kacang Kedelai dan Kitosan Cangkang Kerang Hijau." ChemPro 2, no. 01 (April 2, 2021): 44–47. http://dx.doi.org/10.33005/chempro.v2i01.88.

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Edibel film merupakan kemasan plastik ramah lingkungan yang berbentuk lembaran tipis dibuat dari bahan yang dapat dimakan, bersifat transparan. Penelitian imi untuk membuat edibel film berbahan isolat protein kacang kedelai dan kitosan cangkang kerang hijau, mengetahui pengaruh suhu pengadukan, isolat protein dan kitosan serta gliserol terhadap karakteristik edible film. Edibel film dibuat dengan menambahkan isolat protein kacang kedelai 1,4 gram dan kitosan cangkang kerang hijau 0,6 gram dengan penambahna variasi gliserol dan suhu pengadukan. Nilai kuat tarik edible yang dihasilkan lebih dari 3,92 Mpa dan elongasi lebih dari 70%. Semakin tinggi suhu pengadukan pada campuran kitosan dan protein akan meningkatkan kuat tarik dan menurunkan elongasi. Penambahan gliserol akan menurunkan kuat tarik, namun meningkatkan elongasi.

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Mudaffar, Rahmi A. "KARAKTERISTIK EDIBLE FILM DARI LIMBAH KULIT SINGKONG DENGAN PENAMBAHAN KOMBINASI PLASTICIZER SERTA APLIKASINYA PADA BUAH NANAS TEROLAH MINIMAL." Journal TABARO Agriculture Science 4, no. 2 (February 25, 2021): 473. http://dx.doi.org/10.35914/tabaro.v4i2.669.

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Edible film yang terbuat dari pati relatif mudah sobek, sehingga perlu penambahan plasticizer agar lebih lentur. Karakteristik edible film akan menentukan kualitas akhir terhadap aplikasinya pada produk pangan. Tujuan dari penelitian ini yaitu ; (1) mengetahui karakteristik edible film dari limbah kulit singkong dengan kombinasi perlakuan penambahan plasticizer, (2) mengetahui pengaruh aplikasi pengemasan dengan metode coating dan wrapping pada buah nanas terolah minimal. Penelitian ini dilaksanakan dalam tiga tahapan. Tahap pertama yaitu ekstraksi pati kulit singkong. Pati hasil ektraksi kemudian dianalisis; (1) kadar air, (2) kadar pati, (3) kadar amilosa, dan (4) suhu gelatinisasi. Pada tahap ini akan diperoleh pati kulit singkong yang terbaik sebagai bahan dasar edibel film. Tahap kedua yaitu pembuatan edible film pati kulit singkong, dengan menggunakan kombinasi plasticizer dalam berbagai konsentrasi yaitu gliserol (2%, 4%, 6%) dan propilen glikol (2%, 4%, 6%). Edible film yang diperoleh kemudian dianalisis; (1) ketebalan, (2) kuat tarik, (3) persen pemanjangan dan (4) laju transmisi uap air. Analisis data yang digunakan adalah rancangan acak lengkap dua faktorial dengan dua kali ulangan. Tahap ketiga yaitu aplikasi edible film pada buah nanas terolah minimal, dengan metode; (1) Kontrol (tanpa perendaman dan pelapisan), (2) Perendaman (coating), dan (3) Pelapisan (wrapping). Tahap aplikasi ini akan dilakukan selama 3 hari dan setiap harinya akan dilakukan pengamatan terhadap susut berat dan warna. Hasil yang diperoleh dari penelitian ini memperlihatkan suhu gelatinisasi pati ubi kayu 63oC, kadar air pati ubi kayu 10,14%, kadar pati ubi kayu 97,35% dan kadar amilosa 9,584%. Sedangkan pada sifat fisik dan mekanis edibel film menunjukkan ketebalan yang terbaik yaitu penambahan gliserol 2%, propilen glikol 2%. Kuat tarik yang terbaik penambahan gliserol 2%, propilen glikol 2%. Persen pemanjangan yang terbaik yaitu penambahan gliserol 6%, gliserol 2%. Sedangkan untuk laju transmisi uap air yaitu penambahan gliserol 2%, propilen glikol 2%. Selanjutnya hasil pengamatan aplikasi dari edibel film memperlihatkan susut bobot yang terbaik pada perlakuan wrapping yaitu 26,41%. Sedangkan untuk parameter warna yang terbaik pada perlakuan coating dengan nilai rata–rata panelis ialah 3,34.

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Caroline, Clementia, and Alberta Rika Pratiwi. "BIOPRESERVATIF ALAMI DALAM PEMBUATAN EDIBLE FILM KARAGENAN Eucheuma cottonii DENGAN POLIETILEN GLIKOL SEBAGAI PLASTICIZER." JURNAL AGROTEKNOLOGI 11, no. 02 (January 12, 2018): 148. http://dx.doi.org/10.19184/j-agt.v11i02.6523.

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Flavored edible film can be made from carrageenan with addition of spices such as sugar, salt, garlic, pepper, and nutmeg. Flavored edible film is an instant spice product innovation to reduce plastic packaging waste. This study aims to determine the effect of adding spices to flavor, solubility, shelf life, antibacterial activity, and fungus growth on edible film. Sensory analysis was to determine the most preferred formulation. Solubility analysis used solution at 75°C and 100°C with oil and without oil. Shelf life analysis used the Accelerared Shelf-Life Testing method at 25°C, 35°C, and 40°C at 75% RH. Antibacterial activity used paper disc diffusion method with Bacillus cereus and Salmonella. Analysis of fungus growth was done with incubation for 24 hours. Flavored edible film consisting of 4 grams of sugar, 4 grams of salt, 1 grams of garlic, 0.2 grams of pepper and 0.2 grams of nutmeg has the highest score of taste and aroma attribute score of 2.20 ± 0.45. Flavored edible film had a significant difference solubility in oil treatment and no significant difference in temperature treatment. Flavored edible film had a shelf life 17 days. Flavored edible film could not inhibit bacterial activity. There was no fungal growth on flavored edible film. Keywords: flavored edile film, carrageenan, sensory, solubility, shelf life, antimicrobial activity, fungus growth

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Ashraf, K., and A. Santhoshkumar. "Ecological status of Wild Edibles consumed by Cholanaickens, a primitive tribe of Western Ghats, India." Journal of Non-Timber Forest Products 18, no. 1 (March 1, 2011): 71–76. http://dx.doi.org/10.54207/bsmps2000-2011-uw1n1a.

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A study was undertaken to document the ecological status of wild edibles consumed among the Cholanaickens tribe of Western Ghat in India. It was found that they consume a number of wild edible plants. It was observed that the people are less dependent on their traditional foods owing to the availability of subsidized food from the cooperative stores. A total of fifty six species of wild edible plants were documented which are consumed by the Cholanaickens. Among those species, twenty four species were leafy vegetables, followed by twelve fruit yielding species, nine species, which produce edible seeds, and eleven species producing tubers and rhizomes. The phytosociological study showed that only thirteen species of edible plants are available at present in the study area. It was also found that regeneration of most of the tuber species is not taking place probably because of higher exploitation in the previous period.

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Chakravarty, Sumit, Karma D. Bhutia, C. P. Suresh, Gopal Shukla, and Nazir A. Pala. "A review on diversity, conservation and nutrition of wild edible fruits." Journal of Applied and Natural Science 8, no. 4 (December 1, 2016): 2346–53. http://dx.doi.org/10.31018/jans.v8i4.1135.

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The United Nations adopted the Millennium Declaration of September 2009 to improve the global living conditions through reducing poverty and hunger. However, considerable numbers of people are still living in utter penury and are deprived of a dignified living. In such tough circumstances natureâ€™s free gift in the form of wild edible foods are benefiting the vulnerable and dependent communities. Wild edible plants (WEPs) are the species those are neither cultivated nor domesticated however are available in their wild natural habitat and used as sources of these plants have played a significant role in the development and civilization of human history throughout the ages and globe. These wild edible plants have played a significant role in supplying food and nutritional requirements of poor communities in many rural parts of the world. These wild edibles can be popularized only when they are comparedfor their nutritional and health benefits with major or widely used cultivated plants. The social, cultural, religious, and belief system of the rural communities are incomplete without these wild edible plants. Domestication of these wild edible plants can increase their use and their conservation as well. The present review paper has described the wild edible plants in context of their diversity, traditional knowledge, conservation practices and nutritional composition from the available secondary literature. Authors feel there is still scope to incorporate more contextual variables for explaining more variations embedded with local peopleâ€™s perception on values and usage of these wild edible fruits.

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Wasistha, Ahmad Wira, Muhammad Reza Sukma Dika, Annisa’ Sakina Aulia, Norazkya Mutiara Samudra, and Desiana Nuriza Putri. "PHYSICAL AND MECHANICAL CHARACTERISTICS OF EDIBLE FILM BASED ON CASSAVA PEEL STARCH." AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian 5, no. 2 (December 23, 2021): 149. http://dx.doi.org/10.32585/ags.v5i2.1877.

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Cassava peel is an agro-industrial waste that is not used or not recycled. Based on the carbohydrate content of cassava peel, which is 50% of the weight of the peel, so that the cassava peel can be used as an ingredient for making edible films. Edible film is a thin layer made of natural ingredients that are safe for consumption. The biodegradable nature and can be used in this edible makes edibles used because they can be an alternative to synthetic plastics and are environmentally friendly. The purpose of this study was to determine the physical properties and mechanisms of the edible film of cassava peel starch. This study used a simple randomized block design (RBD) with 3 levels, namely A1(2%), A2(4%), A3(6%) with 3 replications. Research data on cassava peel characteristics showed water content (14.62%), starch content (73.29%), amylose content (21.02%), amylopectin content (52.27%), and HCN content (7.01%). %). The results of the edible physical and mechanical properties showed the value of tensile strength 0.08 – 0.37 Mpa, thickness 0.09 – 0.17 mm, WVTR 0.26 – 0.39 g/m2/Day, and elongation 31, 86 – 56.43%.

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Prijono, Agus, Rawana, and Yunianto Hargo Nugroho. "Budidaya Ulat Sutera Daun Singkong Hasil Agroforestry Sederhana di Widodomartani Ngemplak Sleman Yogyakarta Indonesia." Jurnal Wana Tropika 13, no. 2 (January 15, 2024): 44–51. http://dx.doi.org/10.55180/jwt.v13i2.967.

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Another Components simple agroforestry at Widodomartani ngemplak sleman yogyakarta indonesia is Cassava. Cassava for food can increase value economic with feed silkmoth samia ricini. The background that thus will sericulture Samia ricini. The aims research were to determine time and product sericulture samia ricini. The method research with sericulture samia ricini. The leaves cassava for feed samia ricini. The data collection on the time for feed, percentage life larvae until coccon, time results coccon, brieght coccon producted. The material researchers, larva Samia ricini 11 th day from 1 gr egg Samia ricini, the leaves cassava edibled and cassava karet non edible, with before feed leaves ricinus comunis. Samia ricini culture used silkmoth rearing rack. Results of the research showed that ecdysis procces 15 th day, after ecdysis increases actifity feeding very high until 21th day. Start coccon 22th day until 26th day the end larva last feeding leaves. The life percentage 95,87 %, feed cassava edible 94,89 %, an ond feed cassava non edible 96,53 %. The coccon producted start 22th day until 26th day , with weight rate coccon cassava edible 2.10264 gr, cassava non edible 2.109893 gr.

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Nasution, Reni Silvia. "Characterization of Carrageenan Edible Film With Natural Antioxidant From Syzygium Cumini Leaf Extract (SCLE)." Elkawnie 8, no. 2 (December 31, 2022): 262. http://dx.doi.org/10.22373/ekw.v8i2.10966.

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Abstract: Edible film have received considerable attention because of their advantages including their use as edible packaging material over synthetic films. This study aimed to characterize an edible film based on carrageenan and Syzygium cumini leaf extract (SCLE) as a natural antioxidant. The addition of SCLE was carried out with various concentrations of 0, 5, 10 and 15%. Characterization was carried out by measuring the physical properties, mechanical properties and antioxidant activities. The result showed that the presence of SCLE gave an increase in thickness and a decrease in solubility and water content compared to the edible film without the addition of SCLE. The addition of 5% SCLE resulted in a slight increase in tensile strength and a reduction in elongation at break. The edible films also showed an increase in antioxidant activity with the addition of SCLE where the highest antioxidant activity was at the addition of 15% SCLE. The incorporation of natural antioxidants in edible films can be a potential strategy to produce promising active packaging to extend product shelf life in the food packaging industry.Abstrak: Edible film telah mendapat banyak perhatian karena keuntungannya sebagai kemasan yang dapat dimakan dibandingkan film sintetik. Tujuan dari penelitian ini adalah untuk mengkarakterisasi edible film berbasis karaginan dan ekstrak daun Syzygium cumini (SCLE) sebagai antioksidan alami. Penambahan SCLE dilakukan dengan variasi konsentrasi 0, 5, 10 dan 15%. Karakterisasi dilakukan dengan mengukur sifat fisika, sifat mekanik dan aktivitas antioksidannya. Hasil menunjukkan bahwa keberadaan SCLE memberikan peningkatan pada ketebalan dan penurunan pada kelarutan dan kadar air dibandingkan edibe film tanpa penambahan SCLE. Penambahan SCLE sebanyak 5% menghasilkan sedikit peningkatan pada kuat tarik dan pengurangan pada perpanjangan putus. Edible film juga menunjukkan peningkatan aktivitas antioksidan dengan penambahan SCLE dimana aktivitas antioksidan tertinggi pada penambahan 15% SCLE. Penggabungan antioksidan alami pada edible film dapat menjadi strategi potensial untuk menghasilkan kemasan aktif yang menjanjikan untuk memperpanjang umur simpan produk pada industri kemasan makanan.

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Kanani, Nufus, Wardalia Wardalia, Endarto Wardhono, and Rusdi Rusdi. "PENGARUH TEMPERATUR PENGERINGAN TERHADAP SWELLING DAN TENSILE STRENGTH EDIBLE FILM HASIL PEMANFAATAN PATI LIMBAH KULIT SINGKONG." JURNAL KONVERSI 6, no. 2 (October 25, 2017): 75. http://dx.doi.org/10.24853/konversi.6.2.75-82.

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ABSTRAKPengemasan merupakan proses perlindungan suatu produk pangan yang bertujuan menjaga keawetan dan konsistensi mutu. Bahan pengemas dari plastik banyak digunakan dengan pertimbangan ekonomis, namun penggunaan material sintesis tersebut berdampak pada pencemaran lingkungan. Salah satu alternatif untuk menangani permasalahan tersebut dengan menggunakan material ramah lingkungan (biodegradable) seperti edible film. Penelitian ini bertujuan untuk mengkaji pengaruh temperatur pengeringan terhadap swelling dan tensile strength edible film hasil pemanfaatan pati limbah kulit singkong dengan penambahan ekstrak jahe merah. Penelitian ini diawali dengan tahap pembuatan ekstrak jahe merah dan pati dari limbah kulit singkong, setelah itu dilanjutkan dengan pembuatan edible film dengan variasi penambahan ekstrak jahe merah (0.5-1.1% w/v) dan diberi plasticizer berupa gliserol (1% v/v). Selanjutnya dilakukan tahapan pembuatan dan pencetakkan edible film dan pengeringan pada temperatur ( 50;60;700C). Hasil yang diperoleh selanjutnya dilakukan analisa swelling dan tensile strength. Hasil menunjukkan nilai swelling dan tensile strength tertinggi diperoleh pada pada penambahan ekstrak jahe merah 1.1% dan temperatur pengeringan 700C yaitu masing-masing 88.89 % dan 50,66 kg/cm2.Kata Kunci : Kemuluran, Kuat tarik, Lapisan edibel ABSTRACTPackaging is a protection food product to maintain the quality and durability of food. Plastic packaging is widely used for economic consideration, but it leads to environmental pollution. The alternative way to handle this problem is by using biodegradable material such as edible film. This study aims to examine the effect of dying temperature on the swelling and tensile strength of edible cassava peel starch film with the addition of red ginger extract. This research was started with the extraction of red ginger and cassava peel starch, followed by edible film making with variation of red ginger extract addition (0.5-1.1% w/v) and glycerol (1% v/v) as plasticizer. The next stages were production and molding of the edible film. The edible films were then dried at the temperature of (50;60;700C). Furthermore swelling and tensile strength analysis was conducted to the product of edible film. The results showed that the highest swelling and tensile strength values were obtained on the addition of red ginger extract of 1.1% and the drying temperature of 700C which were 88.89% and 50,664 kg / cm2 respectively.Keywords : Edible film, Swelling, Tensile strength

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19

Paul, Shiv. "Diversity, distribution and conservation status of raw edible plant resources of the Madgram Watershed, Lahaul Valley, Himachal Pradesh, India." Journal of Non-Timber Forest Products 28, no. 4 (May 31, 2022): 150–56. http://dx.doi.org/10.54207/bsmps2000-2022-0w0dq1.

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The paper records the occurrence of 34 raw edible plants collected from the Madgram Watershed in the Lahaul Valley, Himachal Pradesh, India. Of the total 34 raw edible plants recorded, 12 species were native to the Himalayan Region and 7 species were native to the Himalayan and other biogeographical regions together. Ephedra gerardiana, Rheum australe and Sinopodophyllum hexandrum are endangered. Bunium persicum, Hippophae rhamnoides ssp. turkestanica and Rheum webbianum are vulnerable. Leaves and fruits were utilized in majority cases. Due to habitat degradation, overexploitation and changing environmental conditions, the populations of these wild edibles are facing high pressure. Therefore, frequent monitoring of habitats, populations, mass multiplication, education and awareness for the local inhabitants and people’s participation in conservation of wild edibles have been suggested.

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KOCA ÇALIŞKAN, Ufuk, Ceylan AKA, and Emrah BOR. "Melatonin in Edible and Non-Edible Plants." Turkish Journal of Pharmaceutical Sciences 14, no. 1 (April 1, 2017): 75–83. http://dx.doi.org/10.4274/tjps.33043.

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Oku, Hiromasa, Takahiro Uji, Yiting Zhang, and Kumi Shibahara. "Edible fiducial marker made of edible retroreflector." Computers & Graphics 77 (December 2018): 156–65. http://dx.doi.org/10.1016/j.cag.2018.10.002.

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Nuraznee Mashodi, Nurul Yani Rahim, Norhayati Muhammad, and Saliza Asman. "Evaluation of Extra Virgin Olive Oil Adulteration with Edible Oils using ATR-FTIR Spectroscopy." Malaysian Journal of Applied Sciences 5, no. 1 (April 30, 2020): 35–44. http://dx.doi.org/10.37231/myjas.2020.5.1.231.

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Extra virgin olive oil (EVOO) is categorized as expensive oil due to high-quality nutritional value. Unfortunately, EVOO is easily adulterated with other low-quality edible oils. Therefore, this study was done to differentiate and analyze the adulteration of EVOO with other edible oils using Attenuated Total Reflectance-Fourier Transform Infrared (ATR-FTIR) spectroscopy. The study was used several edible oils included canola oil, corn oil, sunflower oil, and soybean oil as an adulterant for EVOO. The adulterant EVOO samples were prepared by mixing with dissimilar concentrations of the solely edible oils (20 %, 40 %, 60 % and 80 % (v/v)). The main functional groups of EVOO and other edible oils are O-H, C-H, C=C and C=O groups were assigned around 3500 cm-1, 2925 cm-1, 3006 cm-1 and 1745 cm-1 wavenumbers, respectively. From the comparison of EVOO and other adulterant edibles oil spectra, it showed that the EVOO has the lowest absorbance intensity at around 3006 cm-1 represented double bond which is closely related to the composition of oil sample. The adulteration of EVOO was evaluated by analysing the changes in the absorbance based on the linear regression analysis graph of the bands at 3006 and 2925 cm-1 and the limit of detection (LOD) was measured. The graph of A3008/A2925 with good relative coefficients (R2) and lower LOD is more favourable than the linear regression graph of A3006 versus percentage of edible oils added in EVOO. This study showed that ATR-FTIR spectroscopy is a convenient tool for analysing the adulteration of EVOO.

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Mawardi, Risky, Nanik Suhartatik, and Merkuria Karyantina. "The Effectiveness of Edible Coating Aloe Vera (Aloe vera chinensis L.) in Inhibiting Enzymatic Browning on Sliced Apples." JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) 8, no. 2 (October 11, 2023): 203–12. http://dx.doi.org/10.33061/jitipari.v8i2.7338.

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Apple is a fruit that turn brown quickly after being cut. One method to maintain the quality of apples cut is coating the fresh-cut apples with an edible coating. Ediblei coatingi is a thini ilayer that can bei eaten and can keep the iquality ofi the icoated material. Thei study aimed toi determinei the effectiveness of edible coating aloe vera (Aloe vera chinensis L.) in inhibit enzymatic browning reaction. The designii wasi usiing icompletely irandomized idesign. The first factor was the citrus species (Citrus aurantifolia, Citrus hystrix DC, Citrus amblycarpa) iand the secondi factori was thei istorage itime (0, 3, 6 day). Edible coating applied to fresh-cut apples and tested for moisture content, total dissolved solids, weight loss, color, overall appearance, vitamin C and total plate count. Thei resultsi ishowed that aloe vera edible coating with citrus extract was not effective in inhibiting the enzymatic reaction of sliced apples. The type of citrus and storage time was affect the effectiveness of aloe vera edible coating. Citrus amblycarpa extract has a lower water content reduction effect with a water content of 54.51% on the 6th day of storage time and has an effect on the total plate count, that Citrus amblycarpa extract has decreased total plate count in day 6th. Citrus aurantifolia extract gives the effect of maintaining brightness compared to other types of citrus, with a brightness value of 58,290 on the 6th day. The type of citrus has no effect on weight loss, total dissolved solids, overall appearance. The length of storage has an effect on the effectiveness of aloe vera edible coating, the longer it is stored, the apples cut will decrease in quality.

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24

Mecca, Christyna E. "Edible Metrics." American Biology Teacher 60, no. 5 (May 1, 1998): 368. http://dx.doi.org/10.2307/4450497.

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25

Acikgoz, Funda. "Edible Flowers." Journal of Experimental Agriculture International 17, no. 1 (January 10, 2017): 1–5. http://dx.doi.org/10.9734/jeai/2017/34564.

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26

Klein, Shana, and Leonard Schmieding. "Edible Matters." Southern California Quarterly 100, no. 2 (2018): 121–23. http://dx.doi.org/10.1525/scq.2018.100.2.121.

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27

Concordia, Charles. "Edible Plants." Science 233, no. 4763 (August 1986): 510. http://dx.doi.org/10.1126/science.233.4763.510.d.

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28

Lord, Richard. "Edible Series." American Biology Teacher 80, no. 9 (November 1, 2018): 690–91. http://dx.doi.org/10.1525/abt.2018.80.9.690b.

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29

Meloen, R. H., W. D. O. Hamilton, J. I. Casal, K. Dalsgaard, and J. P. M. Langeveld. "Edible vaccines." Veterinary Quarterly 20, sup3 (June 1998): 92–95. http://dx.doi.org/10.1080/01652176.1998.9694980.

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30

R. Langridge, William H. "Edible Vaccines." Scientific American 283, no. 3 (September 2000): 66–71. http://dx.doi.org/10.1038/scientificamerican0900-66.

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31

Jebb, Matthew. "EDIBLE BARRINGTONIAS." Curtis's Botanical Magazine 9, no. 4 (November 1992): 164–72. http://dx.doi.org/10.1111/j.1467-8748.1992.tb00092.x.

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32

Langridge, William H. R. "Edible Vaccines." Scientific American sp 16, no. 4 (December 2006): 46–53. http://dx.doi.org/10.1038/scientificamerican1206-46sp.

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James, Bernard. "Edible Parts." Callaloo 40, no. 3 (2017): 27–33. http://dx.doi.org/10.1353/cal.2017.0116.

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34

Jordan, Jennifer A. "Edible Sociology." Contexts 7, no. 2 (May 2008): 72–73. http://dx.doi.org/10.1525/ctx.2008.7.2.72.

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35

Sargent, Marianne. "Edible art." Nursery World 2016, no. 16 (August 8, 2016): 14–15. http://dx.doi.org/10.12968/nuwa.2016.16.14.

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Wilk, Stephen R. "Edible Optics." Optics and Photonics News 25, no. 12 (December 1, 2014): 25. http://dx.doi.org/10.1364/opn.25.12.000025.

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KOMATSU, Hirone, Masahiro FUJITA, Eri TAKANE, Akito NOMURA, Kenjiro TADAKUMA, Masashi KONYO, and Satoshi TADOKORO. "Edible Actuator." Proceedings of JSME annual Conference on Robotics and Mechatronics (Robomec) 2017 (2017): 2A2—A05. http://dx.doi.org/10.1299/jsmermd.2017.2a2-a05.

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38

Patel, Prachi. "Edible Packaging." ACS Central Science 5, no. 12 (December 18, 2019): 1907–10. http://dx.doi.org/10.1021/acscentsci.9b01251.

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39

rííos, alicia. "Edible Hats." Gastronomica 5, no. 1 (2005): 115–16. http://dx.doi.org/10.1525/gfc.2005.5.1.115.

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Boa, E. "Edible stinkhorns?" Mycologist 2, no. 3 (July 1988): 107–8. http://dx.doi.org/10.1016/s0269-915x(88)80072-7.

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41

CONCORDIA, C. "Edible Plants." Science 233, no. 4763 (August 1, 1986): 510. http://dx.doi.org/10.1126/science.233.4763.510-c.

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42

Zipursky, Jonathan S., Orly D. Bogler, and Nathan M. Stall. "Edible cannabis." Canadian Medical Association Journal 192, no. 7 (February 17, 2020): E162. http://dx.doi.org/10.1503/cmaj.191305.

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43

Milks, Kirstin, Frank Brown Cloud, and Jonathan Morris. "Edible Plants." American Biology Teacher 85, no. 6 (August 1, 2023): 357. http://dx.doi.org/10.1525/abt.2023.85.6.357.

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44

Dangwal, Lakhi Ram, and Tarseem Lal Baldev Raj. "Diversity, Informant Consensus Factor and Cultural Significance Index of Wild Edible Plants in the Jaunpur region, Tehri Garhwal, Uttarakhand." Ecological Questions 35, no. 2 (October 5, 2023): 1–12. http://dx.doi.org/10.12775/eq.2024.011.

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The wild edibles are essential not only for nutrition, medicine, fodder and fuel but also as potential source of income generation. The conventional use of wild edible plants is habitual in the remote and hill regions of the Uttarakhand state (India). The present study was carried out in a mountainous part of the Uttarakhand namely Jaunpur region situated in the district Tehri Garhwal. Extensive field surveys were conducted in the area to gather information (traditional knowledge on wild edible plants) from the inhabitants through questionnaire method. A total of 220 key informants including old aged farmers, shepherds, and vaidyas were surveyed. The present study resulted in documentation of a total 73 plant species (under 58 genera and 38 families) as source of wild edibles. Rosaceae (10 species) and Fabaceae (7 species) revealed as the most dominant families followed by Anacardiaceae, Moraceae and Rutaceae (4 species each). Majority of the recorded species belong to the tree habit (35% species) followed by herb (29%), shrub (29%), and climber (7%). The commonly used plant parts as source of wild edible in the area include fruits (59% species), leaves (24%), seeds (5%) and flowers (4%). Documentation of the traditional knowledge is much important because it provide alternative means to reduce hunger, poverty, and health issues especially in finding novel compounds (drug discovery).

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45

Gui, M. M., K. T. Lee, and S. Bhatia. "Feasibility of edible oil vs. non-edible oil vs. waste edible oil as biodiesel feedstock." Energy 33, no. 11 (November 2008): 1646–53. http://dx.doi.org/10.1016/j.energy.2008.06.002.

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46

Minakshi, Vaneet Jishtu, and Brij Bhushan. "Quantitative ethnobotany of wild edible plants used by the Hattee community of District Sirmaur, Himachal Pradesh, India." Journal of Non-Timber Forest Products 30, no. 4 (January 30, 2024): 182–93. http://dx.doi.org/10.54207/bsmps2000-2024-x88374.

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The present investigation was conducted to document the different wild edible plants and their ethnobotanical uses in the Rajgarh Block of District Sirmaur. Ethnobotanical information was collected using semi-structured questionnaires and interactions with the area’s indigenous community. Seventy-five species were recorded in 63 genera of 42 families as wild edibles from the study area. These wild edible plants have been assessed for cultural importance Index (CI) and factor informant consensus (Fic). Grewia optiva (1.31), Rhododendron arboreum (1.13), and Pyrus pashia (1.10) recorded the highest values of CI. Factor informant consensus (Fic) value ranged between 0.90 to 0.97. We recommend conducting further studies to explore the nutrient components and dietary importance of these conventional food resources.

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Tsiftsoglou, Olga S., George Lagogiannis, Antonia Psaroudaki, Aikaterina Vantsioti, Milan N. Mitić, Jelena M. Mrmošanin, and Diamanto Lazari. "Phytochemical Analysis of the Aerial Parts of Campanula pelviformis Lam. (Campanulaceae): Documenting the Dietary Value of a Local Endemic Plant of Crete (Greece) Traditionally Used as Wild Edible Green." Sustainability 15, no. 9 (April 29, 2023): 7404. http://dx.doi.org/10.3390/su15097404.

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Native wild edible greens usually include plants with widespread geographical ranges and represent a long tradition associated with well-documented health effects, especially in the frame of the Mediterranean diet. Although consuming local endemic and range-restricted plants as wild edible greens is rare, in some areas of Crete this is a long ethnobotanical tradition. The present study is focused on the phytochemical and nutritional element analyses of the edible parts of the wild-growing green Campanula pelviformis. To date, nine secondary metabolites have been isolated: lobetyolin (1), calaliukiuenoside (2), demethylsyrrigin (3), wahlenoside A (4), chlorogenic acid methyl (5) and butyl ester (6), nicotiflorin (7), rutin (8) and corchoionoside A (9). This first-time research on the phytochemical composition of this local endemic plant of Crete is a basic step in attempts to document its nutritional value, also allowing an exploration of its beneficial properties. The nutritional value of the Mediterranean diet owes much to the inclusion of native edible wild plants, which are abundant in mineral elements and bioactive compounds known to promote human health. Among these plants, the local Cretan endemic species C. pelviformis stands out as a rare and valuable source of wild edibles with traditional dietary significance in eastern Crete. This plant’s rich content of mineral elements and bioactive compounds makes it an intriguing subject for further research into the potential health benefits of wild plant consumption.

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Kumar, Ratnesh, Suresh Chandra, Samsher, Vikrant Kumar, Sunil, and Vipul Chaudhary. "Physico-chemical study of edible and composite edible oil." INTERNATIONAL JOURNAL OF AGRICULTURAL ENGINEERING 12, no. 1 (April 15, 2019): 129–35. http://dx.doi.org/10.15740/has/ijae/12.1/129-135.

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49

Getachew, Addis G., Z. Asfaw, V. Singh, Z. Woldu, JJ Baidu-Forson, and S. Bhattacharya. "Dietary values of wild and semi-wild edible plants in southern Ethiopia." African Journal of Food, Agriculture, Nutrition and Development 13, no. 57 (April 25, 2013): 7486–503. http://dx.doi.org/10.18697/ajfand.57.11125.

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Ethnobotanical studies have shown that many wild plant species are sporadically consumed alongside regular food sources in developing countries. Many plants of wild and semi-wild origin are consumed in the remote parts of southern Ethiopia. Dietetic values of Ethiopia’s non-crop food plants, though important in prevention of malnutrition and contribution to food security, remains shrouded for lack of chemical information. The chemical composition of popularly used wild edibles in Hamar and Konso (Xonso) of southern Ethiopia was examined. The most preferred 15 semi-wild and wild edible plants were selected using a mix of standard ethnobotanical field methods. Edible parts of target plants were collected with local participants, lyophilized and analyzed for proximate composition, amino acids, minerals and antinutritional factors. The wild edibles constituted good amounts of nutrients essential in human diet. Green leafy vegetables (GLVs) gave 1.5-5.8% ether extractives and total mineral composition of 12.5%-25.6%; Ca being highest (1100 - 3419 mg %) and exceptionally high for Justicia ladanoides (6177 mg %). Fe, Mg, Mn and Zn ranged from 11.7-23.14, 175-2049, 3.4-9.9 and 1.2-3.3 mg %, respectively. All GLVs contained ≥20% protein, highest in Coccinia grandis (36.3%). The latter species and Trigonella foenum-graecum yielded high lysine level. Anti-nutrients of concern include phenolics (158-1564 mg %) and tannins (448-2254 mg %) in GLVs and phenolics (1997mg %) and tannins (6314 mg %) in Ximenia caffra fruits. Total oxalates in mg % were high in Amaranthus graecizans (14067), Celosia argentea (12706) and Portulaca quadrifida (10162). Bulk consumption of monotype edible plant part in one meal may lead to nutritional and health impairment. However, traditional processing methods lower most of the anti-nutritionals and their respective risks. New food composition tables that integrate indigenous knowledge and nutritional content of the semi-wild and wild edibles are recommended. Wild edibles can be considered to improve livelihood security and reduce malnutrition in tune with the Millennium Development Goals aimed at reducing poverty and hunger.

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Merry Phawa, Gifty, Eric Kevin Dkhar, and Donboklang Marbaniang. "Indigenous Wild Edible Plants of Bataw Village, East Jaintia Hills District, Meghalaya." Shanlax International Journal of Arts, Science and Humanities 7, no. 2 (October 1, 2019): 17–23. http://dx.doi.org/10.34293/sijash.v7i2.578.

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The study was carried out as a kind of documentation of the used of wild edibles plants by the people in Bataw village, East Jaintia Hills. The results show that there are 35edible plants and belonging to 26 families being taken by the people of Bataw village as food. The mode of utilisation of wild edible plant includes 12 plant species used as vegetables, 11 species eaten as raw and 12 species consume as raw and as well as vegetable. The vast overexploitation of these indigenous wild edible plants has led to the over decline of these species. Therefore steps should be taken to protect such resources and further inventories need to undertake to understand their nutritional benefits and their long term sustenance.

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