Afriyah, Yayah (2014) Pengaruh Penambahan Lidah Buaya (Aloe vera L.) dengan Tepung Sukun (Artocarpus communis) dan Tepung Umbi Ganyong (Canna edulis Ker.) terhadap Karakteristik Kimia, Fisik dan Mikrobiologi pada Edible Fi. Sarjana thesis, Universitas Brawijaya.
Abstract
Edible film dapat didefinisikan sebagai lapisan tipis yang melapisi suatu bahan pangan dan layak makan. Edible film digunakan untuk memperbaiki kualitas makanan dan memperpanjang masa simpan produk pangan. Penggunaan edible film sebagai pengemas mempunyai beberapa kelebihan antara lain dapat dimakan dan biodegradable sehingga sangat ramah lingkungan. Lidah buaya selama ini dikenal dalam dunia obat-obatan dan kosmetik. Lidah buaya sebagian besar berisi pulp atau daging yang mengandung getah bening, lekat dan berbentuk gel. Gel lidah buaya sebagian besar terdiri dari air dan sisanya berupa padatan terutama karbohidrat, dan memiliki beberapa vitamin, protein, mineral serta mempunyai beberapa senyawa aktif yang mengandung antimikroba dan antioksidan yaitu senyawa fenol. Sedangkan bagian luar berupa kulit tebal yang berklorofil (BPS, 2012). Penelitian ini bertujuan untuk menghasilkan karakteristik kimia, fisik dan mikrobiologi pada edible film dengan menambahkan lidah buaya (Aloe vera L.) dan berbagai jenis tepung. Jenis tepung yang digunakan yaitu adalah tepung sukun dan umbi ganyong. Kedua tepung tersebut merupakan sumber pati yang tinggi kandungan amilosa yang belum banyak dimanfaatkan pada pengembangan edible film, sifatnya yang mudah membentuk gelatinisasi, sehingga menghasilkan film yang baik. Penelitian ini menggunakan Rancangan Tersarang (Nested Design) dua faktor. Faktor I yaitu jenis tepung yang terdiri atas 2 level (tepung sukun dan umbi ganyong b/vtotal) dan faktor II yaitu proporsi penambahan lidah buaya yang terdiri atas 3 level (3%;5%;6% b/vtotal), dengan 3 kali ulangan. Data dianalisa dengan menggunakan analisa ragam (ANOVA). Uji lanjut BNT (Beda Nyata Terkecil) dengan selang kepercayaan 5%. Penentuan perlakuan terbaik menggunakan Metode Multiplle Atribute (Zeleny, 1992). Sedangkan analisa mikrobiologi mengggunakan pembacaan secara Deskriptif. Proporsi jenis tepung berpengaruh nyata (α =0.05) terhadap kadar air, total fenol, aktivitas antioksidan, ketebalan, tensile strength, elongasi dan warna (kecerahan, kemerahan, kekuningan) edible film. Hasil analisa sidik ragam menunjukkan adanya interaksi nyata (α =0.05) antara proporsi lidah buaya terhadap jenis tepung. Pada transmisi uap air edible film, kedua perlakuan baik proporsi jenis tepung maupun proporsi lidah buaya dan jenis tepung tidak berbeda nyata. Sedangkan hasil penelitian aktivitas antimikroba dengan Metode Deskriptif menunjukkan penambahan lidah buaya pada zona hambat edible film terhadap S. aureus akan bertambah seiring dengan zat antibakteri yang ditambahkan. Namun E. coli kurang peka terhadap senyawa antibakteri sehingga zona hambat yang terbentuk lebih rendah. Perlakuan terbaik untuk edible film diperoleh pada proporsi lidah buaya 3% dan jenis tepung umbi ganyong 6%. Dengan nilai masing-masing parameter yaitu kadar air 4.22%, total fenol 828.42 μg/g, aktivitas antioksidan 22.34%, tensile strength 166.23 N/cm2, elongasi 50.22%, transmisi uap air 13.97 g/m2.24 jam, tingkat kecerahan 63.98.
English Abstract
Edible films can be defined as a thin layer that lines worth of food and eating. Edible films are used to improve food quality and extend shelf life of food products. The use of edible films in packaging has several advantages such as edible and biodegradable so it is environmentally friendly. Aloe Vera has been known in the world of drugs and cosmetics. Aloe Vera contains mostly the pulp and the containing lymph, latched onto and form a gel. Aloe Vera Gel is largely made up of water and the rest is in the form of solids, especially carbohydrates, and has some vitamins, proteins, minerals, and has a number of active compounds containing antimicrobial and antioxidant, the type of antioxidant is phenol compounds. While of the chlorophyll is in skin. The purpose of this research is to produce by the characteristics of chemical, physical and microbiological on edible film adding Aloe Vera (Aloe vera l.) and various types of flour. The flour used were breadfruit and ganyong. Both flour are a source of high amylose starch content that have not been widely utilized in the development of edible film, it is easy to form gelatinization, so produce a good edible film. This research use nested Designs with two factors. Factors, namely the type of flour that consists of 2 levels (flour breadfruit and tuber ganyong (w/vtotal) and the addition of the proportion of factor II Aloe Vera which consists of 3 levels. The data were analyzed using with analysis of variance (ANOVA). Further test LSD (Least Significant Difference) with 5% confidence interval. The determination of the best treatment using the method attribute Multiple. The microbiological analysis using descriptive method. Significant proportions of flour types (α = 0.05) on moisture content, total phenols, antioxidant activity, thickness, tensile strength, elongation and color (brightness, redness, yellowness) edible film. The results of analysis of variance showed a significant interaction (α = 0.05), the proportion of aloe vera on the type of flour. In the water vapor transmission of edible films, both good proportion of treatment and the proportion of aloe vera powder and flour types are not significantly different. The research of antimicrobial activity with the addition of descriptive methods show aloe vera give inhibition zone against S. aureus edible film will grow in line with the antibacterial agent is added,. However, E. coli is less sensitive to the antibacterial compound that inhibition zone formed lower. The best treatment for edible film obtained in the proportion of 3% aloe vera and the type of flour canna bulbs 6%. With the value of each parameter is 4:22% water content, total phenol 828.42 μg/g, the antioxidant activity of 22:34%, 166.23 N/cm2 tensile strength, elongation 50.22%, water vapor transmission g/m2.24 13.97 hours, the brightness of 63.98 .
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2014/290/051404711 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Hasbi |
| Date Deposited: | 18 Aug 2014 09:38 |
| Last Modified: | 09 Nov 2021 06:46 |
| URI: | http://repository.ub.ac.id/id/eprint/149687 |
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