Hawa, LexyTrendy (2013) Pengaruh Pemanfaatan Jenis Dan Konsentrasi Lipid Terhadap Sifat Fisik Edible Film Komposit Whey-Porang. Sarjana thesis, Universitas Brawijaya.
Abstract
Penelitian dilaksanakan pada April 2013 sampai Juni 2013 yang bertempat di Laboratorium Teknologi Hasil Ternak dan Laboratorium Epidemiologi Fakultas Peternakan, serta Laboratorium Pengujian Mutu dan Keamanan Pangan Fakultas Teknologi Pertanian Universitas Brawijaya, Malang. Tujuan penelitian ini adalah untuk mengetahui Pengaruh pemanfaatan jenis dan konsentrasi lipid terhadap sifat fisik edible film komposit whey-porang, serta untuk mengetahui perlakuan terbaik. Manfaat penelitian yang diharapkan dapat dijadikan sebagai bahan informasi tentang pengaruh pemanfaatan jenis dan konsentrasi lipid terhadap sifat fisik edible film komposit whey-porang. Penelitian ini menggunakan lisozim yang diekstraksi dari putih telur ayam ras, kemudian diinkorporasi ke dalam larutan edible film berbahan protein whey dan tepung porang dengan penambahan jenis lipid beeswax (P 1 ), margarin (P 2 ), mentega (P3) dan minyak kelapa sawit (P 4 ), serta konsentrasi 5% dan 10%. Metode penelitian yang digunakan adalah metode percobaan dengan menggunakan Rancangan Acak Lengkap (RAL) Tersarang dengan 4x2 perlakuan dan 3 ulangan. Variabel yang diamati adalah kadar air, ketebalan, daya putus dan persentase pemanjangan edible film . Analisis data yang digunakan adalah Analisis Sidik Ragam dan apabila terjadi perbedaan di antara perlakuan, maka dilanjutkan dengan Uji Jarak Berganda Duncan (UJBD)
English Abstract
The research objective was to determine the effect kind of lipid and concentration on physical quality in whey-porang composite edible films. The material were used albumen, whey powder, porang flour and lipids. The used kind of lipids are P 1 (beeswax), P 2 (margarine), P 3 (butter) and P 4 (palm oil), and lipid concentration are 5% and 10%. The variables measured were moisture content, film thickness, tensile strength and percentage elongation. The experiment was designed by nested completely randomized design (CRD) and the data was analyzed by analyzed of variance, if there are significant differences between treatments, followed by Duncans Multiple Range Test (DMRT). The results showed that moisture content and tensile strength (on kind of lipid and concentration) are highly significant (P<0,01), but percentage elongation (lipid concentration) and film thickness (kind of lipids) are significant (P<0,05), then film thickness (lipid concentration) and percentage elongation (kind of lipids) are not significant (P>0,05) in edible films. It can be concluded that is utilization kind of lipids and concentration in whey-porang composite edible films, which can reduction in the moisture content, tensile strength, elongation and increasing film thickness. Based on these results it can be suggested to using butter lipids with 5% concentration to produce good mechanical of edible films and need further experiment about chemical quality and sensory test.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FPT/2013/160/051310333 |
| Subjects: | 600 Technology (Applied sciences) > 636 Animal husbandry |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Endang Susworini |
| Date Deposited: | 13 Nov 2013 10:07 |
| Last Modified: | 02 Apr 2024 01:56 |
| URI: | http://repository.ub.ac.id/id/eprint/136931 |
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