PritantiProborini (2006) Pembuatan edible film dari pati garut (Maranta arundinaceae L) : kajian konsentrasi suspensi pati dan proporsi penambahan gliserin. Sarjana thesis, Universitas Brawijaya.
Abstract
"Edible film" dapat didefinisikan sebagai lapis tipis yang melapisi suatu bahan pangan dan layak makan. Sebagai bahan pengemas, "edible film" memiliki beberapa keuntungan antara lain dapat melindungi produk, mempertahankan kenampakan asli produk, aman bagi lingkungan, dan dapat langsung dimakan. "Edible film" dapat dibuat dari golongan polisakarida yaitu pati. "Edible film" yang terbuat dari polimer pati akan memiliki tekstur yang getas (mudah pecah). Untuk mengatasinya dapat dilakukan dengan penambahan gliserin sebagai "plasticizer". Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi suspensi pati (1%, 1,5%, 2% b/v total ) dan proporsi gliserin (10%, 20%, 30% v/bpati) terhadap beberapa sifat fisik dan kimia "edible film". Perlakuan konsentrasi suspensi pati garut berpengaruh nyata pada nilai kadar air, kadar abu, kadar serat serat, kadar amilosa, ketebalan, kecerahan, kekuningan, elongasi, tensile strength. Untuk perlakuan konsentrasi gliserin memberikan pengaruh yang nyata pada kadar air, kadar amilosa, ketebalan, elongasi dan tensile strength. Sedangkan antar kedua faktor tersebut terdapat interaksi sangat nyata pada parameter elongasi dan tensile strength. Perlakuan terbaik untuk sifat fisik dan kimia diperoleh pada perlakuan konsentrasi suspensi pati garut 2% (b/vtotal) dan proporsi gliserin 30% (v/bpati). Dengan nilai masing-masing parameter adalah kadar air 12,05%, kadar abu 0,39%, kadar serat 0,465%, kadar amilosa 20,08%, ketebalan 0,075 mm, elongasi 66,64%, tensile strength 20,71 kPa, kecerahan 36,00 dan kekuningan +6,90.
English Abstract
Edible film is defined as thin layer that cover food and it can be eaten. As a food packaging, it has several advantages such as protecting the product, keeping the original colour of food, harmless, and can be eaten. Edible film is made from polysacharides group such as starch. Edible film that made from starch usually very easy to crack. To contend it can be done by adding the glycerine as a plasticizer. The aim of this research was to finding the effect of starch suspension concentration (1%, 1,5%, 2% w/v) and glycerine proportion (10%, 20%, 30% v/w starch) to physical and chemical properties of the edible film. The concentration of arrowroot starch gave very significant effect to moisture content, ash content, fibre content, amylose content, thickness, lightness (L*), yellowness (b*), tensile strength and elongation. The proportion of glycerine gave very significant effect to water content, amylose content, thickness, tensile strength, elongation. Between these two factors emerges obvious interaction very significant effect to the tensile strength and elongation. The best treatment for physical and chemical parameters was obtained in 2% (w/v) arrowroot starch concentration and 30% (v/wstarch) glycerine proportion with: moisture content 12,05%, ash content 0,391%, fibre content 0,465%, amylose 20,08%, thickness 0,075 mm, tensile strength 20,71 kPa, ligthness 36,00 and yellowness +6,90.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2006/171/050602337 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Unnamed user with email repository.ub@ub.ac.id |
| Date Deposited: | 29 May 2009 08:58 |
| Last Modified: | 21 Oct 2021 02:51 |
| URI: | http://repository.ub.ac.id/id/eprint/147557 |
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