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KARAKTERISTIK EDIBLE FILM DARI PATI KACANG MERAH (Phaseolus vulgaris) DENGAN PENAMBAHAN AGEN CROSSLINKING SODIUM TRIPOLYPHOSPHATE

ASMARA, APRINA CINDY (2018) KARAKTERISTIK EDIBLE FILM DARI PATI KACANG MERAH (Phaseolus vulgaris) DENGAN PENAMBAHAN AGEN CROSSLINKING SODIUM TRIPOLYPHOSPHATE. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

The development of packaging for food from organic materials is increasing. This packaging is called an edible packaging. Edible film is a thin and transparent film made of materials that can be consumed. Edible films can be made from starch. One potential source of starch is red beans. The disadvantages of edible starch film are hydrophilic, brittle, high moisture permeability and less flexible. One way to correct the deficiency is by the addition of crosslinking agent sodium tripolyphosphate (STPP). This research was conducted with the aim to know the effect of addition of red bean starch and STPP as crosslinking agent to the characteristic of edible film produced. The study used a factorial randomized block design (RAK) with two factors. The first factor was the addition of red bean starch (2%, 2.5% and 3%) and the second factor was the addition of STPP (0.2%, 0.3% and 0.4%). Parameters analyzed were thickness, transparency, solubility, tensile strength, elongation and water vapor transmission rate. The results showed that there was an interaction between the addition of starch and STPP with different concentration on the thickness, transparency and solubility of edible film produced. The addition of starch significantly affected the thickness, transparency, solubility, tensile strength, elongation and velocity of the resulting edible film vapor transmission. The addition of STPP has significant effect on the thickness, transparency, solubility and elongation of edible film produced. The best treatment was treatment with starch concentration of 3% (w / v) with the addition of STPP of 0.4% (w / w). Edible film produced has a thickness of 0.128 mm, transparency 1.255 (A546 / mm), solubility 28.85%, tensile strength 2.93 MPa, elongation 16.28% and WVTR 24.46 (g / m2 / day).

Item Type: Thesis (Bachelors Degree (S1))
Additional Information: 201410220311148
Uncontrolled Keywords: Edible Film, Starch, Red Beans, STPP
Subjects: Q Science > QK Botany
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Food Science & Technology
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 22 Oct 2018 06:33
Last Modified: 22 Oct 2018 06:33
URI : http://eprints.umm.ac.id/id/eprint/38183

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