Fauzi, A. Adnan and Rahmi Nurdiani, S.Pi, M.App.Sc, PhD and Retno Tri Astuti,, S.Si., M.Si (2023) Karakteristik Fisikokimia Edible Film Dari Gelatin Kulit Ikan Patin Dengan Penambahan Kappa Karagenan Dan Minyak Atsiri Jahe Merah. Sarjana thesis, Universitas Brawijaya.
Abstract
Kemasan plastik selalu dinilai sebagai penyebab limbah yang merugikan lingkungan. Oleh karena itu, beberapa penelitian telah menemukan bahan alternatif untuk menggantikan kemasan plastik tersebut dengan menggunakan kemasan aktif. Kemasan aktif biodegradable dapat dibuat dari karbohidrat, lemak, protein, atau kombinasi dua atau lebih bahan makromolekul tersebut. Salah satu biopolimer adalah gelatin. Gelatin yang dipakai yaitu dari kulit ikan patin. Salah satu bahan aktif yang berpotensi untuk ditambahkan adalah minyak atsiri jahe merah. Penelitian ini juga ditambahkan karagenan yaitu kappa karagenan dapat dikombinasikan dengan gelatin. Pada pembuatan edible film perlu menghasilkan standar dan kualitas yang baik. Namun untuk penelitian edible film gelatin dari kulit ikan patin dengan penambahan kappa karagenan dan minyak atsiri jahe merah belum ada penelitian yang melakukan optimasi formula. Tujuan penelitian ini yaitu menganalisis optimasi formula kappa karagenan dan minyak atsiri jahe merah di dalam edible film gelatin dari kulit ikan patin dan mengetahui karakteristik fisikokimia edible film. Penelitian dilaksanakan pada bulan Januari 2023 hingga Juli 2023 di Laboratorium Divisi Perekayasaan Hasil Perikanan, FPIK, Universitas Brawijaya, Malang. Metode penelitian yang dipakai yaitu metode eksperimen. Penelitian ini dibagi menjadi dua yaitu penelitian tahap 1 dan tahap 2. Penelitian tahap 1 yaitu menentukan titik tengah, batas bawah dan batas akhir pada formulasi. Setelah itu didapatkan formulasi 13 run yang ditentukan design expert 13. Penelitian tahap 2 yaitu menentukan respon karakteristik fisikokimia edible film. Optimasi dilakukan menggunakan design expert 13 pada RSM (Respon surface methodology) bagian CCD (Central Composite Design). Pengujian karakterisitk fisikokimia edible film yaitu kuat Tarik, elongasi, ketebalan, WVTR, warna, kadar air dan pH. Pada hasil ANOVA masing-masing respon menghasilkan p-value <0.05 yang menunjukkan bahwa penambahan karagenan dan minyak atsiri berpengaruh nyata pada karakteristik fisikokimia edible film gelatin dari kulit ikan patin. Berdasarkan pada kesimpulan penelitian ini yaitu optimasi formula sesuai design expert yaitu minyak atsiri jahe merah 0.288 ml dan kappa karagenan 0.888 g. Karakteristik fisikokimia edible film terbaik sesuai design expert yaitu kuat tarik 9.235 MPa, elongasi 16.047 %, ketebalan 0.1 mm, WVTR 4.899 g/m2 day, warna ΔE 19, kadar air 16.1 % dan pH 6.711.
English Abstract
Plastic packaging is always considered as a cause of waste that is detrimental to the environment. Therefore, several studies have found alternative materials to replace plastic packaging by using active packaging. Biodegradable active packaging can be made from carbohydrates, fats, proteins, or a combination of two or more of these macromolecular materials. One of the biopolymers is gelatin. The gelatin used is from catfish skin. One active ingredient that has the potential to be added is red ginger essential oil. This study also added carrageenan, namely kappa carrageenan which can be combined with gelatin. In making edible films, it is necessary to produce good standards and quality. However, for research on edible film gelatin from catfish skin with the addition of kappa carrageenan and red ginger essential oil, there has been no research that has optimized the formula. The purpose of this study was to analyze the optimization of the formula for kappa carrageenan and red ginger essential oil in the edible film gelatin from catfish skin and determine the physicochemical characteristics of the edible film. The research was carried out from January 2023 to July 2023 at the Fishery Products Engineering Division Laboratory, FPIK, Brawijaya University, Malang. The research method used is the experimental method. This research is divided into two, namely stage 1 and stage 2 research. Stage 1 is to determine the midpoint, lower limit and final limit on the formulation. After that, the 13 run formulations were obtained which were determined by design expert 13. The stage 2 was to determine the response to the physicochemical characteristics of edible films. Optimization was carried out using 13 design experts in the RSM (Response surface methodology) CCD (Central Composite Design) section. Testing the physicochemical characteristics of edible films, namely tensile strength, elongation, thickness, WVTR, color, water content and pH. In the ANOVA results, all responses yielded a p-value <0.05 which indicated that the addition of carrageenan and essential oils had a significant effect on the physicochemical characteristics of edible film gelatin from catfish skin. Based on the conclusions of this research, namely formula optimization according to expert design, namely red ginger essential oil 0.288 ml and kappa carrageenan 0.888 g. The best physicochemical characteristics of edible film according to design experts are tensile strength 9,235 MPa, elongation 16,047%, thickness 0.1 mm, WVTR 4,899 g/m2 day, color ΔE 19, water content 16.1% and pH 6,711.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0523080249 |
| Subjects: | 600 Technology (Applied sciences) > 639 Hunting, fishing & conservation > 639.2 Commercial fishing, whaling, sealing |
| Divisions: | Fakultas Perikanan dan Ilmu Kelautan > Teknologi Hasil Perikanan |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 16 Nov 2023 03:06 |
| Last Modified: | 16 Nov 2023 03:06 |
| URI: | http://repository.ub.ac.id/id/eprint/204451 |
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