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KARAKTERISTIK EDIBLE FILM PATI GADUNG (Dioscorea hispida Dennst.) YANG DIINKORPORASI DENGAN SODIUM TRIPOLYPOSPHAT (STPP)

Ftriani, Firda Amalia (2018) KARAKTERISTIK EDIBLE FILM PATI GADUNG (Dioscorea hispida Dennst.) YANG DIINKORPORASI DENGAN SODIUM TRIPOLYPOSPHAT (STPP). Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Recently, edible film is utilized as food packaging materials and starch is one of raw materials used to make edible film. The common starches used to make edible film are taro and cassava. But, along with the development of edible film research, tuber starch is started to be used as the edible film raw material and one of the tubers is Dioscorea hispida Dennst. As the load is given, the fragile and vulnerable to damage characteristics appear as the result of making an edible film from starchraw material. Furthermore, an improvement needs to be given in order to achieve a good edible film characteristic. Reacting it with mono or orthophospator sodium tripoliphospat is one of the available ways to improve theedible film characteristic. Therefore, by the addition of STTP, the edible filmmade by Dioscorea hispida Dennst starch is expected to have a good physical and mechanical characteristics. The purpose of this research was to analyze the interaction and influence between the different starch concentration and STTP concentration towards the physical, mechanical characteristic and Dioscorea hispida Dennst edible film barrier. The research method used was Randomized Complete Block Design (RCBD) factorial with 2 factors. The first factor was the starch concentration, which were 4%, %5 and 6%. The second factor was STTP concentration, which were 0,1%, 0,2%, and 0,3%. The analyzed parameters were: thickness, water solubility, transparency, tensile strength, elongation and the rate of watervapor transmission. The result showed that there was an interaction between starch concentration and STTP concentration to thickness, transparency, and the rate of water vapor transmission (WVTR) of Dioscorea hispida Dennst starch edible film. The starch concentration and STPP gave an effect to the elongation and transparency of Dioscorea hispida Dennst starch edible film. Based on the result, the Dioscorea hispida Dennst starch edible film best treatment was P2K3 (5% Starch : 0,3% STPP) that edible film had a thickness value of (0,15 mm), solubility (48,33%), transparency (1,42 mm-1), tensile strength (0,031MPa), elongation (57,33%) and WVTR (62,1 g/m2/24hours). The resulting edible film was in accordance with the standard of Japanese Industrial Standard judging from the thickness value (0,14-0,22) and elasticity value (42,4%-52,6%).

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201410220311009
Keywords: Edible film, DioscoreahispidaDennststarch, STPP
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 21 Nov 2018 11:36
Last Modified: 21 Nov 2018 11:36
URI : http://eprints.umm.ac.id/id/eprint/40530

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