Zul’adhar, Ulya Rafa and Dr. Ir. Khothibul Umam Al Awwaly, S. Pt, M. Si. and Dr. Ir. Eny Sri Widyastuti, M.P. (2024) Karakteristik dan Aktivitas Antimikroba Edible Film dengan Penambahan Isolat Protein Whey dan Minyak Atsiri Serai (Cymbopogon citratus). Magister thesis, Universitas Brawijaya.
Abstract
Edible film merupakan kemasan ramah lingkungan yang berfungsi untuk mengemas dan melindungi bahan pangan, serta dapat langsung dimakan bersama produk yang dikemas. Edible film yang digunakan berbahan dasar kitosan dengan penambahan isolat protein whey dan minyak atsiri serai (Cymbopogon citratus). Tujuan penelitian ini adalah untuk mengetahui konsentrasi penambahan isolat protein whey dan minyak atsiri serai (Cymbopogon citratus) yang terbaik dalam pembuatan edible film untuk meningkatkan karakteristik edible film sebagai kemasan produk pangan. Bahan yang digunakan dalam penelitian adalah edible film kitosan dengan penambahan isolat protein whey dan minyak atsiri serai (Cymbopogon citratus). Metode yang digunakan pada penelitian tahap pertama dan kedua adalah eksperimen laboratorium dengan rancangan acak lengkap dengan 5 perlakuan dan 4 kali ulangan. Perlakuan penelitian tahap pertama adalah penambahan isolat protein whey sebesar 0,3%, 0,6%, 0,9% dan 1,2% pada edible film kitosan. Perlakuan penelitian tahap kedua adalah penambahan minyak atsiri serai 0,5%, 1%, 1,5% dan 2% pada edible film kitosan dan isolat protein whey. Hasil pengujian edible film berbahan dasar kitosan dengan penambahan isolat protein whey 0,3%, 0,6%, 0,9% dan 1,2% mengasilkan daya larut 17,44-23,08%, derajat swelling 71,08-76,42%, kadar air 15,85-20,64%, wvp 0,000193-0,000202 g/cm2.24 jam, wvtr 0,000064-0,000076 g/cm2/hari, ketebalan 0,070-0,098 mm, transparansi 0,20-1,69 dan kuat tarik 23,92-55,48 MPa. Hasil pengujian karakteristik edible film dengan penambahan minyak atsiri serai menghasilkan daya larut 14,96-19,00%, swelling 48,00-73,65%, kadar air 15,75- 20,04%, wvp 0,000131-0,000194 g/cm2.24 jam dan wvtr 0,000031-0,000064 g/cm2/hari. Hasil aktivitas antimikroba terhadap bakteri Salmonella sp. 19,16-24,79 mm, Escherichia coli 28,75-35,84 mm, Staphylococcus aureus 19,30-24,58 mm, dan Lactobacillus bulgaricus 18,43-22,40 mm. Penelitian ini dapat disimpulkan bahwa edible film dengan penambahan isolat protein whey 0,3% dan dengan penambahan minyak atsiri serai 2% merupakan perlakuan terbaik.
English Abstract
Edible film is an environmentally friendly packaging that functions to package and protect food, and can be eaten directly with the packaged product. The edible film used was based on chitosan with the addition of isolat protein whey and lemongrass essential oil (Cymbopogon citratus). The purpose of this study was to determine the best level of addition of isolat protein whey and lemongrass essential oil (Cymbopogon citratus) in the manufacture of edible film to improve the characteristics of edible film as a food product packaging. The material used in the research is chitosan edible film with the addition of isolat protein whey and lemongrass essential oil (Cymbopogon citratus). The method used in the first and second stages of the research was a laboratory experiment with a completely randomized design with 5 treatments and 4 replications. The first stage research treatment was the addition of 0.3%, 0.6%, 0.9% and 1.2% isolat protein whey to chitosan edible film. The second stage research treatment was the addition of lemongrass essential oil 0.5%, 1%, 1.5% and 2% on chitosan and isolat protein whey edible film. The results of testing edible films made from chitosan with the addition of 0.3%, 0.6%, 0.9% and 1.2% isolat protein wheye produced a solubility of 17.44-23.08%, swelling degree 71.08-76.42%, water content 15.85-20.64%, WVP 0.000193- 0.000202 g/cm2.24 hours, WVTR 0.000064-0.000076 g/cm2/day, thickness 0.070-0.098 mm, transparency 0.20-1.69 and tensile strength 23.92-55.48 MPa. The results of the edible film characteristic test with the addition of lemongrass essential oil produced a solubility of 14.96 - 19.00%, swelling 48.00-73.65%, water content 15.75-20.04%, WVP 0.000131-0.000194 g/cm2.24 hours and WVTR 0.000031-0.000064 g/cm2/day. The results of antimicrobial activity against Salmonella sp. bacteria 19.16-24.79 mm, Escherichia coli 28.75-35.84 mm, Staphylococcus aureus 19.30-24.58 mm, and Lactobacillus bulgaricus 18.43-22.40 mm. This study can be concluded that edible film with the addition of 0.3% isolate protein whey and with the addition of lemongrass essential oil 2% is the best treatment.
| Item Type: | Thesis (Magister) |
|---|---|
| Identification Number: | 042504 |
| Uncontrolled Keywords: | kemasan, kualitas fisik, biodegradable |
| Divisions: | S2/S3 > Magister Ilmu Ternak, Fakultas Peternakan |
| Depositing User: | S Sucipto |
| Date Deposited: | 10 Jan 2025 07:54 |
| Last Modified: | 10 Jan 2025 07:54 |
| URI: | http://repository.ub.ac.id/id/eprint/234593 |
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