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KARAKTERISTIK FISIK DAN MEKANIK EDIBLE FILM BERBASIS PATI UMBI TALAS KIMPUL (Xanthosoma sagittifolium) DENGAN PENAMBAHAN MINYAK KELAPA SAWIT

Nawangwulan, Shabrina Ayu (2018) KARAKTERISTIK FISIK DAN MEKANIK EDIBLE FILM BERBASIS PATI UMBI TALAS KIMPUL (Xanthosoma sagittifolium) DENGAN PENAMBAHAN MINYAK KELAPA SAWIT. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Food materials are highly susceptible to get quality degradation due to environmental, chemical, biochemical, and microbiological factors. One of ways to prevent such quality degradation is by using proper food packaging. Edible film is one of the solutions that can be used as an environmentally friendly packaging material so as to reduce environmental pollution in Indonesia. Edible film can be made from hydrocolloids, lipids, composites. Hydrocolloids that used to make edible film are proteins or carbohydrates. The materials used to make edible film made from hydrocolloid is a starch. Edible film made from starch has weakness that is easily fragile, so it needs the additional material to make this edible filmon. For example with the addition of palm oil, which serves to improve the characteristics of the edible film. This study aims to determine the effect of starch concentration of taro on physical and mechanical characteristics of edible film. Finding out the interaction between oil palm concentration in taro starch toward physical and mechanical characteristics of edible film produced. The study design used is nested desaign that was arranged by 2 factors. Each treatment was performed by 3 repititions.The first factor was the difference in taro starch concentration consisting of 3 levels (1.5%, 2%, 3%) and the second factor was the difference in the concentration of palm oil (5%, 10%, 15%). Parameter analysis in this research are thickness, tensile strength, elongation, transparency, WVTR, and solubility. The result showed the grade of thickness, tensile strength, and elongation of edible film that has complied the Japanese Industrial Standards (JIS). The value of the edible film’s thickness is about 0.041 to 0.140 mm, the value of edible film’s tensile strength is about 0.142 - 0.970 MPa, and the value of elongation is about 17, 681-52, 056%. The best treatment was found in M3 (P1) by yielding 0.071mm thickness, tensile strength 0.579 Mpa, elongation 35.167%, transparency 2,589 A546 / mm, WVTR 26,568 gram / m2 / 24 hours, and 23,079% solubility. The best edible film made from taro starch concentration and oil palm concentration that is at treatment of M3 (P1) by producing thickness 0.071 mm, tensile strength 0,579 MPa, elongation 35,167%, transparency 2,589 A546 / mm, WVTR 26,568 gram / m2 / 24 hour, and solubility 23,079%.

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201410220311046
Keywords: Taro, palm oil, edible film
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 22 Nov 2018 03:51
Last Modified: 22 Nov 2018 03:51
URI : http://eprints.umm.ac.id/id/eprint/40560

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