Ambarwati, Dyah Ayu Arum (2018) Pengukuran Permeabilitas edible Film Berbasis Gelatin Ceker Ayam Terhadap Trasnmisi Uap Air, Gas O2 dan Gas CO2. Sarjana thesis, Universitas Brawijaya.
Abstract
Edible film gelatin ceker ayam merupakan lapisan tipis yang digunakan untuk melapisi makanan (coating), atau diletakkan di antara komponen yang berfungsi sebagai penahan terhadap transfer massa seperti air, oksigen, dan lemak, atau berfungsi sebagai pembawa bahan tambahan pangan. Permeabilitas suatu film kemasan adalah kemampuan melewatkan partikel gas dan uap air pada suatu unit luasan bahan pada kondisi tertentu. Sehingga tujuan dilakukannya uji permeabilitas untuk mengetahui seberapa besar edible coating menahan uap air dan gas yang akan melewatinya. Jika uap air dan gas yang melewatinya besar maka edible film yang dihasilkan memiliki kualitas yang tidak cukup baik. Pengujian permeabilitas suatu kemasan dilakukan dengan menggunakan metode cawan yang bertujuan untuk mengetahui besarnya transmisi uap air dengan mengikuti standar ASTM E-96, sedangkan sifat barrier pada kemasan film terhadap gas dilakukan dengan metode monometrik (ASTM D 1434). Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok (RAK) faktorial dengan faktor jenis plasticzer (gliserol, sorbitol, sukrosa) dan konsentrasi bawang putih (2,5%, 5%, 10%) dan 3 ulangan serta dilanjutkan dengan uji BNT (Beda Nyata Terkecil). Hasil yang diperoleh menunjukkan bahwa konsentrasi bawang putih dan jenis plasticizer berpengaruh nyata terhadap ketebalan, transmisi uap air, transmisi gas CO2, dan transmisi gas O2. Interaksi berpengaruh sangat nyata terhadap ketebalan, transmisi uap air, transmisi gas CO2 dan O2. Kombinasi terbaik yang diperoleh sesuai metode Zeleny adalah plasticizer sukrosa dan bawang putih konsentrasi 5% menghasilkan ketebalan 0,073 mm, transmisi uap air 0,56 gram/m2/jam, transmisi gas CO2 3,4×10-4 cc.mm/m2.24h.kPa, dan transmisi gas O2 1,6×10-4 cc.mm/m2.24h.kPa.
English Abstract
Edible film chicken claws gelatin are thin layers used to coat the food (coating), or placed between components that serve as a brace against mass transfer such as water, oxygen, and fat, or function as carriers of food additives. The permeability of a packaging film is the ability to pass gas and moisture particles to a unit of material area under certain conditions. The purpose of the permeability test to find out how big edible coating to retain water vapor and gas that will pass through. If the water vapor and gas through it are large then the resulting edible film has a quality that is not good enough. Testing of permeability of a packing is done by using a cup method which is aimed to know the amount of water vapor transmission by following ASTM E-96 standard, while the barrier character of film packaging on gas is done by monometric method (ASTM D 1434). The experimental design used was Randomized Block Design (RBD) factor with plasticzer type factor (glycerol, sorbitol, sucrose) and garlic concentration (2.5%, 5%, 10%) and 3 replications and followed by RDS test (Real Differences Smallest). The result showed that garlic concentration and plasticizer type had significant effect on thickness, steam transmission, CO2 gas transmission and O2 gas transmission. The interaction has significant effect on thickness, water vapor transmission, CO2 and O2 gas transmission. The best combination obtained according to Zeleny method is plasticizer glycerol and garlic concentration of 10% produce thickness 0,073 mm, water vapor transmission 0,56 gram/m2/hour, gas transmission CO2 3,4×10-4 cc.mm/m2.24h.kPa and gas transmission O2 1,6×10-4 cc.mm/m2.24h.kPa.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/10/051801593 |
| Uncontrolled Keywords: | Edible Coating, Gas O2, Gas CO2, Permeabilitas, Uap Air |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.02 Processes > 664.028 Preseravation techniques > 664.028 7 Chemical preservation by use of additives |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 25 May 2018 01:41 |
| Last Modified: | 16 Oct 2021 03:17 |
| URI: | http://repository.ub.ac.id/id/eprint/11050 |
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