Setyarini, Widya (2017) Pengaruh Penambahan Carboxy Methyl Cellulose (CMC) dan Sorbitol Terhadap Karakteristik Edible Film Lidah Buaya Sinensis (Aloe chinensis M). Sarjana thesis, Universitas Brawijaya.
Abstract
Edible film adalah lapisan terbuat dari bahan-bahan yang dapat dimakan dan ramah lingkungan. Komponen pembentuk edible film adalah hidrokoloid, lipida, dan komposit. Bahan yang sering dijumpai adalah yang mengandung hidrokoloid berupa glukomanan adalah lidah buaya. Edible film dari lidah buaya memiliki tekstur kurang baik dan mudah rapuh maka perlu ditambah zat aditif yang bersifat mengemulsi dan plasticizer. Edible film harus memiliki ketebalan yang relatif tipis, laju transmisi uap air yang rendah, kuat tarik yang relatif tinggi, elastisitas yang relatif tinggi, dan kecerahan yang relatif tinggi. Dalam penelitian ini digunakan Carboxy Methyl Cellulose (CMC) dan sorbitol sebagai pengemulsi dan plasticizer. Tujuan penelitian adalah mengetahui kadar CMC dan sorbitol yang tepat untuk menghasilkan edible film lidah buaya dengan sifat fisik, mekanik, dan organoleptik terbaik. Rancangan percobaan yang digunakan Rancangan Acak Kelompok (RAK) Faktorial dengan 2 faktor terdiri 3 level setiap faktor dan 2 kali ulangan. Hasil percobaan dilakukan uji sifat fisik (ketebalan, kecerahan, dan transmisi uap air), sifat mekanik (kuat tarik dan elastisitas), dan organoleptik (aroma, rasa, kenampakan, dan tekstur). Berdasarkan hasil penelitian penambahan CMC memberikan pengaruh nyata terhadap laju transmisi uap air, kecerahan, dan kuat tarik. Penambahan sorbitol memberikan pengaruh nyata terhadap laju transmisi uap air dan kecerahan. Akan tetapi penambahan CMC dan sorbitol tidak memberikan pengaruh nyata pada ketebalan dan elastisitas. Pada organoleptik penambahan CMC dan sorbitol memberikan pengaruh nyata. Pada laju transmisi uap air hasil rata-rata mengalami kenaikan seiring bertambahnya konsentrasi CMC dan sorbitol. Akan tetapi pada ketebalan, elastisitas, kecerahan, dan kuat tarik mengalami fluktuasi. Hal ini disebabkan larutan yang kurang homogen dan lama pengeringan yang tidak sama. Hasil perlakuan terbaik untuk fisik dan mekanik edible film pada proporsi CMC 2% dan sorbitol 1%, dengan kuat tarik sebesar 2 kgf/cm2, elastisitas 66,67%, laju transmisi uap air 7,134 gr/m2/jam, ketebalan 0,084 mm, dan kecerahan (L*) 66,35. Rata-rata skor kesukaan terhadap kenampakan 5,15 (agak menyukai sampai menyukai), rasa 4,45 (netral sampai agak menyukai), aroma 4,7 (netral sampai agak menyukai), dan tekstur 4,15 (netral sampai agak menyukai).
English Abstract
Edible film is a layer made from materials that can be eaten and from environmentally friendly materials. Components that can form an edible film are hydrocoloid, lipida, and composite. The material often found is that containing hydrocoloid means glucomannan is aloe vera. Edible film of Aloe Vera has a less good texture and ease fragile therefore need plus additives are emulsion and plasticizer. Edible film must have relatively thin thickness, low water vapor transmission rate, relatively high tensile strength, relatively high elasticity, and relatively high brightness In this research will be used Carboxy Methyl Cellulose (CMC) and sorbitol as emulsifier and plasticizer. The objectives of the study were to determine the appropriate levels of CMC and sorbitol to produce edible films of aloe vera with the best physical, mechanical, and organoleptic properties. The process of making edible film consists of two stages, namely making aloe vera gel and making edible film. The experimental design used Randomized Block Design Factorial (RAK) with 2 factors consisting of 3 levels of each factor and 2 repetitions. Experimental results will be tested for physical properties (thickness, brightness, and water vapor transmission rate), mechanical properties (tensile strength and elongation), and organoleptics (appearance, taste, aroma, and texture). Based on the results of research, the addition of CMC gives a real effect on water vapor transmission rate, brightness, and tensile strength. The addition of sorbitol has a significant effect on water vapor transmission rate and brightness. However, the addition of CMC and sorbitol has no significant effect on thickness and elasticity. In organoleptic addition of CMC and sorbitol give a real effect. At the rate of water vapor transmission the average yield increases with increasing concentration of CMC and sorbitol. However, the thickness, elasticity, brightness, and tensile strength fluctuate. This is due to a less homogeneous solution and unequal drying time. The best treatment result for physical and mechanical edible film in 2% CMC proportion and 1% sorbitol, with tensile strength of 2 kgf/cm2, elasticity 66,67%, water vapor transmission rate 7,134 gr/m2/hour, thickness 0,084 mm, and brightness (L*) 66,35. Average score of preferences to 5.15 appearances (somewhat likes to liking), taste 4.45 (neutral until somewhat likes), aroma 4.7 (neutral until somewhat likes), and texture 4.15 (neutral until somewhat likes).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/422/051709269 |
| Uncontrolled Keywords: | CMC, edible film, lidah buaya, sorbitol |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.02 Processes > 664.028 Preseravation techniques > 664.028 7 Chemical preservation by use of additives |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 16 Oct 2017 06:02 |
| Last Modified: | 24 Jun 2022 08:50 |
| URI: | http://repository.ub.ac.id/id/eprint/3702 |
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