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KARAKTERISTIK FISIK DAN MEKANIK EDIBLE FILM PATI GEMBILI (Dioscorea esculenta L.Burkill)DENGAN PENAMBAHAN GLISEROL DAN STPP (Sodium tripolyphosphate)

Siwi, Anggit Ayu Pradana (2018) KARAKTERISTIK FISIK DAN MEKANIK EDIBLE FILM PATI GEMBILI (Dioscorea esculenta L.Burkill)DENGAN PENAMBAHAN GLISEROL DAN STPP (Sodium tripolyphosphate). Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

ABSTRACK Edible film is a thin layer made of edible material and used to coat food, serving as a barrier to mass transfer. Sources of carbohydrates commonly used for edible film materials are star.Tuber that has the potential to be developed into a food product one of which is a bulbous bulb. Gembili has the highest yield of starch flour 21.4%. The natural starch has an unstable nature of high temperature heating. The natural starch produces a starch suspension with viscosity and non-uniform (consistent) gel-forming ability, is resistant to acidic conditions, can not withstand stirring, limited solubility in the water, and the starch gel is susceptible to crises and fragile. This study aims to determine the effect of the addition of glycerol and STPP with different concentrations to the physical and mechanical characteristics of edible film produced. This study used factorial randomized block design (RAK) with two factors. The first factor used the addition of glycerol with concentration (17.5%, 22.5% and 27.5% v / b) and a second factor using the addition of STPP with concentrations (0.1%, 0.2% and 0.3% b / v). Parameters tested include pH test of edible film, thickness, tensile strength, elongation, solubility, transparency, and water vapor / WVTR transmission rate. The results showed the interaction between glycerol and STPP to the pH of edible film, thickness, tensile strength, solubility, transparency, elongation, and water vapor transmission. The addition of glycerol and STPP concentration has an effect on the physical and mechanical characteristics of edible film. he best characteristics of edible film with the addition of combination and STPP which meet the standard quality parameters of JIS 2 1707 (1975) are treatment of G1S1 with a glycerol formulation of 17.5% and STPP of 0.1%.

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201310220311010
Keywords: Edible film, gembili, glycerol, 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: 22 Dec 2018 03:35
Last Modified: 22 Dec 2018 03:35
URI : http://eprints.umm.ac.id/id/eprint/42515

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