Annas, Akbar (2015) Pengaruh Konsentrasi Tepung Sorgum Putih (Sorghum Vulgare ) Dan Karaginan Terhadap Karakteristik Edible Film Dari Sorgum. Sarjana thesis, Universitas Brawijaya.
Abstract
Edible film merupakan alternatif kemasan pangan yang dapatmelindungi kerusakan secara fisik, mekanik dan aman dikonsumsi.Edible film dapat dibuat dari pati, salah satu serealia yang mengandung pati tinggi (79,42% basis kering) adalah sorgum. Namun dari penelitian pendahuluan diperoleh edible film dari sorgum bersifat rapuh, oleh sebab itu diperlukan bahan tambahan berupa karaginan untuk memperbaiki karakteristiknya. Tujuan penelitian ini untuk mengetahui pengaruh variasikonsentrasi tepung sorgum dan konsentrasi penambahan karaginan terhadapsifatfisikdanmekanikedible film. Penelitian ini menggunakan metode Rancangan KelompokFaktorial yang terdiri dari 2 faktor dengan 3 ulangan. Faktorpertamaadalahkonsenterasi tepung sorgum yang terdiridari 3 level yaitu 2,5%, 3,0% dan 3,5% (b/vtotal). Faktorkeduaadalahkonsentrasi karaginan yang terdiridari3 level, yaitu 10%,20% dan 30% (b/bsorgum).Didapatkan9satuanpercobaanpadatiapulangan. Analisa data menggunakan analisa ragam ANOVA dengandilakukan uji lanjut BNT taraf 5%, dan bila ada interaksi antara kedua faktor dilanjutkan dengan uji beda nyata DMRT. Penentuan perlakuan terbaik menggunakan metode Multiplle Atribute (Zeleny, 1982). Hasil penelitian menunjukkan faktor konsentrasi tepung sorgum dan konsentrasi penambahan karaginan berpengaruh nyata (α=0,05) terhadap kadar air, ketebalan, nilai tensile strength, elongasi, laju transmisi uap air, kelarutan, dan warna edible film. Sedangakan interaksi kedua faktor tidak memberikan pengaruh beda nyata pada uji statistik. Perlakuan terbaik diperoleh pada perlakuan tepung sorgum 3,5% (b/vtotal) dengan penembahan sorgum konsentrasi 30% (b/bsorgum). Karakteristik edible film perlakuaan terbaik yaitu kadar air 11,52%, ketebalan 0,15mm, kuat tarik 5,01N/cm2, persen pemanjangan 20,44%, laju transmisi uap air 0,071g/m2.jam, kelarutan dalam air 39,91%, dan tingkat kecerahan (L*) 79,80.
English Abstract
Edible films are an alternative food packaging that can protect the physical damage, mechanical and safe for consumption. Edible films can be made from starch, a cereal containing high starch (79.42% dry basis) was sorghum. However, from the preliminary study obtained edible film of sorghum is fragile, and therefore required additional material in the form of carrageenan to improve its characteristics. The purpose of this study was to determine the effect of variations in the concentration of sorghum flour and the concentration of the addition of carrageenan to the physical and mechanical properties of edible film. This study used a factorial design group consisting of 2 factors with 3 replications. The first factor is The concentration of sorghum flour that consists of three levels, namely 2.5%, 3.0% and 3.5% (w / vtotal). The second factor is the concentration of carrageenan which consists of three levels, namely 10%, 20% and 30% (w / bsorgum). 9 obtained experimental unit on each repetition. Data were analyzed using analysis of variance ANOVA with LSD test conducted further 5% level, and if there is interaction between the two factors was continued by real difference test DMRT. Determination of the best treatment methods Multiplle attribute (Zeleny, 1982). The results showed a concentration factor of sorghum flour and the concentration of the addition of carrageenan significant (α = 0.05) on the moisture content, thickness, tensile strength, elongation, water vapor transmission rate, solubility, and color edible film. While the interaction of two factors do not give significantly different effect on the statistical tests. The best treatment is obtained in the treatment of sorghum flour 3.5% (w / vtotal) with addition of carrageenan concentration of 30% (w / bsorgum). Characteristics of edible film best treatment the water content of 11.52%, 0,15mm thickness, tensile strength 5,01N / cm2, percent elongation of 20.44%, water vapor transmission rate of 0,071g / m2.jam, water solubility 39.91 %, and the level of brightness (L *) 79.80.
Other obstract
-
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/539/ 051508828 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Kustati |
| Date Deposited: | 18 Dec 2015 09:12 |
| Last Modified: | 02 Dec 2021 07:45 |
| URI: | http://repository.ub.ac.id/id/eprint/150470 |
Preview |
Text
Laporan_lengkap_pdff.pdf Download (2MB) | Preview |
Actions (login required)
 |
View Item |