YasintaEnggalPrayoga (2008) Karakterisasi Edible Film dari Tepung Porang (Amorphophallus onchophyllus) dengan penambahan Gliserol sebagai Plastizicer serta Aplikasinya pada Produk Dodol. Sarjana thesis, Universitas Brawijaya.
Abstract
Pembuatan edible film hidrokoloid sering menggunakan pati sebagai pembentuk film. Penelitian ini menggunakan tepung porang yang memiliki kandungan glukomannan sebagai polisakarida utama pembentuk edible film selain pati. Edible film dari polisakarida bersifat getas dan mudah robek, sehingga perlu penambahan gliserol sebagai plasticizer. Penelitian ini bertujuan untuk mempelajari pengaruh konsentrasi penggunaan tepung porang dan penambahan gliserol terhadap beberapa sifat fisik dan kimia edible film, juga kemungkinan pemanfaatannya sebagai bahan pengemas dodol untuk mencegah ketengikan baik melalui sifat penahanannya terhadap gas dan uap air serta daya simpan terhadap tumbuhnya jamur. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) Faktorial 2 faktor. Faktor I: konsentrasi tepung porang (T), 0,25%; 0,5%; 0,75%. Faktor II: konsentrasi penambahan gliserol (G), 0%; 10%; 20% 3 kali ulangan. Pada tahap aplikasi menggunakan rancangan percobaan Petak Terbagi Dalam Waktu secara RAL 2 faktor, faktor 1: perlakuan pembungkusan: tanpa dibungkus; dibungkus kertas lilin; dibungkus edible film; dibungkus edible film+kertas lilin. Faktor II: lama penyimpanan, minggu ke-0; ke-1; ke-2; ke-3. Data dianalisis dengan ANOVA ( = 1%). Tahap selanjutnya dilakukan pengamatan visual selama 3 minggu dengan penambahan perlakuan pembungkusan menggunakan plastik. Dilanjutkan dengan uji BNT atau DMRT. Pembuatan edible film dengan perlakuan konsentrasi tepung porang berpengaruh sangat nyata ( = 0,01) terhadap kadar air, ketebalan, tensile strength, persen elongasi, tingkat kecerahan, tingkat kekuningan, dan transmisi uap air. Sedangkan pada perlakuan penambahan konsentrasi gliserol berpengaruh sangat nyata ( = 0,01) terhadap sifat fisik kadar air, tensile strength dan persen elongasi serta berbeda nyata ( = 0,05) pada transmisi uap air. Serta terdapat interaksi yang sangat nyata ( = 0,01) terhadap tensile strength, persen elongasi, dan transmisi uap air. Sedangkan untuk ketebalan, kadar air, kecerahan, dan kekuningan tidak ada interaksi diantara perlakuan tepung porang dan gliserol. Perlakuan terbaik untuk edible film diperoleh pada perlakuan konsentrasi Tepung porang 0,75% dan proporasi gliserol 20% (T3G3). Dengan nilai masingmasing parameter yaitu ketebalan 0,04 mm, kadar air 8,20%, transmisi uap air 0,027 g /m2 24 jam, tensile strength 2,34 N/cm2, persen elongasi 41,95%, kecerahan 40,68 dan kekuningan 8,34. Pembungkusan edible film+kertas lilin pada produk dodol sangat efektif untuk nilai TBA yaitu 0,130-0,222 mg malonaldehid/kg sampel selama masa simpan 3 minggu dan mampu menghambat pertumbuhan jamur. Kata kunci: edible film, tepung porang, gliserol, dodol
English Abstract
This research used porang flour which contain glucomannan as the main polysaccharide to produce edible film besides starch. Edible film made of polysaccharide has some characteristics such as brittle and easily-broken; therefore it should be added by glycerol as the plasticizer. The purpose of this research is to study the affect of porang flour function in several concentration and also the affect of glycerol agent to moisture content and several physical properties of the edible film. This research also searches the possible use of this edible film as the packaging materials of dodol to prevent rancidity both from its characteristic to preserve from gas, water vapor and also its preserve from the mold growth. Completely Randomized Design was employed in the experiments with two factors and three replicates. Factor I: porang flour concentration (T), 0.25%; 0.5%; 0.75%. Factor II: additional glycerol concentration (G), 0%, 0.10%; 0.20%, in three replicates. In application phase, this uses research design of Split Plot in Time in CRF model of 2 factors. The first factor: treatment on the packaging: unpackaged, packaged using wax paper, packaged using edible film, and packaged using edible film + wax paper. The second factor: the duration of preserving, week-0, week-1, week-2, week-3. The next phase is observing visually in 3 weeks with an additional treatment in packaging using plastic. Statistic on a Analysis of Variance (ANOVA) was performed using the excel program. Means were compared with Least Significant Difference (LSD) and Duncan s Multiple Range Test at = 0,01. Result show that edible film making using several concentrations of porang flour had very significant effect ( = 0.01) towards the water content, thickness, tensile strength, percent elongation, color (L*,b), and water vapor transmission (WVT). While in the additional glycerol treatment, it takes very significant effects ( = 0.01) on physical characteristics of the water content, tensile strength, percent elongation and it has significant differences ( = 0.05) on WVT. It also appears an obvious interaction ( = 0.01) towards tensile strength, percent elongation, and WVT; whereas, on the thickness, water content, color (L*,b) has no obvious interaction neither between the treatment on porang flour nor on glycerol. The best treatment of edible film is obtained on the treatment of the porang flour concentration 0,75% with 20% glycerol (T3G3). On each value of parameter with the thickness of 0,01 mm; water content 8,20%; WVT 0,027 g/m2 24 hour; tensile strength 2,34 N/cm2; elongation 41.95%, color (L*) 40,68 and (b) 8,34. The dodol product packaging using edible film + wax paper is much effective as the TBA test value is 0,130 0,222 mg mallonaldehyde/kg sample during the three weeks preservation range and able to slow down the mold growth. Keywords: edible film, porang flour, glycerol, dodol.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2008/80/050801229 |
| 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: | 28 Apr 2008 09:22 |
| Last Modified: | 21 Oct 2021 07:30 |
| URI: | http://repository.ub.ac.id/id/eprint/148073 |
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