Ismawanti, Ratih Dwi (2019) Optimasi Formula Edible Film Berbasis Maizena, Karagenan dan Bekatul Padi sebagai Pengemas Hard Candy. Magister thesis, Universitas Brawijaya.
Abstract
Kemasan plastik selama ini mendominasi sampah dan setiap tahunnya jumlahnya meningkat. Sampah plastik kemasan permen yang paling sering dianggap sepele karena ukurannya yang kecil sehingga biasanya dibuang dengan sembarangan. Tiap tahunnya sampah kemasan permen menyumbang 0,3 milyar. Sifatnya yang nonbiodegradable menimbulkan pencemaran lingkungan. Kemasan berupa edible film merupakan alternatif untuk mengurangi dampak pencemaran sampah kemasan permen. Tujuan dari penelitian ini adalah untuk mendapatkan formula optimum edible film antara pati maizena, karagenan dan bekatul padi sebagai pengemas hard candy dengan metode Response Surface Methodology (RSM) Central Composite Design menggunakan program Design Expert 10.0.7. Data prediksi yang diperoleh kemudian diverivikasi dan diuji dengan statistik t-test pada selang kepercayaan 5%. Pelaksanaan penelitian dimulai dengan rancangan percobaan Rancangan Acak Kelompok (RAK) yang terdiri dari tiga faktor, yaitu proporsi dari pati maizena, karagenan, dan bekatul padi . Kemudian dianalisa tiga parameter yakni kadar air, viskositas, dan Water Vapour Transmission Rate (WVTR) digunakan untuk menentukan batas minimum dan maksimum. Diperoleh komposisi pati maizena 2,5%, karagenan 1% dan bekatul 0,25% sebagai titik tengah, untuk titik minimum digunakan komposisi pati maizena 1,5%, karagenan 0,67% dan bekatul 0,12% dan komposisi pati maizena 3,5%, karagenan 1,33% dan bekatul 0,38% digunakan untuk titik maksimum pada optimasi program Design Expert 10.0.7 dengan Response Surface Methodology (RSM) Central Composite Design digunakan untuk mengoptimasi formula film. Formulasi optimum hasil RSM yaitu 3,4% pati maizena, 1,1% karagenan dan 0,38% bekatul padi dengan prediksi respon kadar air 14,51%, WVTR 61,06 g/m2/jam, viskositas 258,8 cP, kuat tarik 107,9 kgf/cm2, elongasi 19,41%, dan modulus young 586,28 kgf/cm2. Verifikasi yang dilakukan dengan formulasi optimum tersebut menghasilkan edible film yang memiliki kadar air 14,37%, WVTR 63,34 g/m2/jam, viskositas 244,9 cP, kuat tarik 96,97 kgf/cm2, elongasi 20,96%, dan modulus young 462,49 kgf/cm2.
English Abstract
Plastic packaging has dominated the waste so far and the number is increasing every year. Plastic waste of candy is most often considered trivial because of its small size so it is usually thrown away. Each year plastic waste of candy contributes 0,3 billion. Because it is non-biodegradable, it causes environmental pollution. Edible film packaging is an alternative to reduce the impact of candy plastic waste pollution. The purpose of this study was to obtain the optimum edible film formula between maize starch, carrageenan and rice bran as hard candy packaging with Response Surface Methodology (RSM) Central Composite Design using Design Expert 10.0.7 program. The prediction data obtained is then verified and tested by t-test at a 5% reliance interval. The research began with a randomized block design trial (RBD) consisting of three factors, the proportion of maize starch, carrageenan, and rice bran. Then analyzed in moisture content, viscosity of edible film liquid, and Water Vapor Transmission Rate (WVTR) were used to determine the minimum and maximum limits. The results obtained by the composition of maize starch 2,5%, carrageenan 1% and rice bran 0,25% as the midpoint, for the minimum point the composition are used maize starch 1,5%, carrageenan 0,67% and rice bran 0,12% and the composition of maize starch 3,5%, carrageenan 1,33% and rice bran 0,38% are used for the maximum point in the optimization program Design Expert 10.0.7 with Response Surface Methodology (RSM) Central Composite Design is used to optimize film formula. The optimum formulation of RSM results is 3,4% of maize starch, 1,1% of carrageenan and 0,38% of rice bran with predicted response of water content of 14,51%, WVTR 61,06 g/m2/hour, viscosity of 258,8 cP, tensile strength of 107,9 kgf/cm2, elongation of 19,41%, and modulus of response young 586,28 kgf/cm2. The verification had a moisture content of 14,37%, WVTR 63,34 g/m2/hour, viscosity of 244,9 cP, tensile strength of 96,9 kgf/cm2, elongation of 20,96%, and young modulus of 462,49 kgf/cm2
Other obstract
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| Item Type: | Thesis (Magister) |
|---|---|
| Identification Number: | TES/664.028/ISM/o/2019/041910474 |
| Uncontrolled Keywords: | Edible film, pati maizena, karagenan, bekatul padi, hard candy |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.02 Processes > 664.028 Preseravation techniques |
| Divisions: | S2/S3 > Magister Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 04 Aug 2022 03:09 |
| Last Modified: | 04 Aug 2022 03:09 |
| URI: | http://repository.ub.ac.id/id/eprint/192979 |
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