Syarifuddin, Ahmad (2014) Karakterisasi Edible Film dari Pektin Albedo Jeruk Bali (Citrus maxima L. merr) dan Pati Garut (Maranta arundinaceae L.) (Kajian Konsentrasi Pektin Albedo Jeruk Bali dan Gliserol). Sarjana thesis, Universitas Brawijaya.
Abstract
Indonesia kaya dengan anekaragam hayati, salah satunya yaitu tanaman jeruk bali. Produksi jeruk bali di Indonesia cukup tinggi, demikian pula limbah kulit yang dihasilkan. Hampir 50% limbah kulit jeruk bali tidak termanfaatkan. Sementara kulit jeruk bali kandungan pektin cukup besar daripada kulit jeruk jenis lainnya. Kandungan pektinnya berpotensi diekstrak dan dijadikan sebagai bahan pembuatan edible film. Hal ini sebagai solusi permasalahan kemasan pangan dari plastik sintetis yang dianggap tidak aman dan merusak lingkungan. Edible film dari pektin saja menghasilkan permukaan film yang halus namun sifat mekaniknya rendah. Penggunaan pektin albedo jeruk bali dikombinasikan dengan pati garut dan gliserol yang diharapkan dapat memperbaiki karakteristik film yang dihasilkan. Tujuan penelitian ini yaitu untuk mengetahui pengaruh variasi konsentrasi pektin albedo jeruk bali serta variasi konsentrasi gliserol terhadap karakteristik edible film dan mengetahui perlakuan terbaik dari edible film yang dihasilkan. Metode penelitian menggunakan rancangan acak kelompok yang disusun secara faktorial dengan 2 faktor. Faktor I terdiri dari 3 level yaitu konsentrasi pektin albedo jeruk bali (10%; 20%; 30% b/bpati) dan faktor II terdiri dari 3 level yaitu konsentrasi gliserol (0,50%; 0,75%; 1% v/v) dengan 3 kali ulangan. Sehingga diperoleh 27 satuan percobaan. Analisa data dilakukan dengan metode Analysis of Varians (ANOVA). Apabila terdapat nilai beda nyata maka dilanjutkan dengan uji beda nyata (BNT) atau (DMRT) dengan taraf nyata 5%. Penentuan perlakuan terbaik menggunakan Metode Multiplle Atribute (Zeleny, 1992). Hasil penelitian menunjukkan bahwa konsentrasi pektin albedo jeruk bali berpengaruh nyata (α= 0,05) terhadap kadar air, ketebalan, kecerahan (L*), kemerahan (a*), kekuningan (b*), kelarutan, transmisi uap air, tensile strength dan elongasi edible film. Konsentrasi gliserol berpengaruh nyata (α = 0,05) terhadap kadar air, ketebalan, kecerahan (L*), kelarutan, transmisi uap air, tensile strength dan elongasi edible film. Sedangkan perlakuan terbaik diperoleh pada perlakuan konsentrasi pektin albedo jeruk bali 30% (b/bpati) dengan gliserol 0,5% (v/v) dihasilkan kadar air 10,89%, ketebalan 0,19 mm, derajat kecerahan 81,67, derajat kekuningan 6,87, kelarutan 51,92%, transmisi uap air 1,38 g/m2.jam, tensile strength 4,46 N/cm2 dan elongasi 36,89%.
English Abstract
Indonesia is rich with a diversity of biological, one of them is grapefruit plant. Grapefruit production in Indonesia is high enough, as well as peel waste generated. Nearly 50% waste of grapefruit peel is not utilized. While grapefruit peel (albedo) contains pectin is larger than other types of orange peel. The pectin potentially extracted and used as materials for edible film. It is a solution to the problems of synthetic plastic food packaging that are considered unsafe and environmentally damaging. Edible films from pectin produces a smooth film surface but low mechanical properties. The use pectin of grapefruit albedo combined with arrowroot starch and glycerol are expected to improve the characteristic properties of the resulting film. The purpose of this study was to determine the effect of variations the concentration of grapefruit albedo pectin and variations glycerol concentration on the characteristics of edible films and determine the best treatment of edible film produced. The research method used randomized block design arranged with 2 factors. The first factor is concentration of grapefruit albedo pectin that consists of three levels (10%, 20%, 30% w/wstarch) and second factor is concentration of glycerol that consists of three levels (0.50%, 0.75%, 1% v/v) with 3 replications. The data analysis was conducted using Analysis of Variance (ANOVA). If there is a real effect then continued with Least Significance Different (LSD) or Duncan Multiple Range Test (DMRT) at 5% significance level. Determination of the best treatment was performed by Multiplle Method Attributes (Zeleny, 1992). The results showed that the concentration of grapefruit albedo pectin had significant effect (α = 0.05) on water content, thickness, brightness (L *), redness (a *), yellowness (b *), solubility, water vapor transmission, tensile strength and elongation of edible film. The concentration of glycerol had significant effect (α = 0.05) on water content, thickness, brightness (L *), solubility, water vapor transmission, tensile strength and elongation of edible film. The best treatment of edible film is 30% (w/wstarch) grapefruit albedo pectin with 0.5% (v/v) glycerol concentration. The characteristic of the best edible film was 10,89% water content, thickness is 0.19 mm, degree of brightness is 81.67, degree of yellowness is 6.87, 51.92% solubility, water vapor transmission is 1.378 g / m2.hour, tensile strength is 4.46 N / cm2 and 36,89% elongation.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2014/481/051408149 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 15 Dec 2014 09:12 |
| Last Modified: | 12 Nov 2021 03:10 |
| URI: | http://repository.ub.ac.id/id/eprint/149895 |
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