UMM Institutional Repository

KAJIAN PEMBUATAN EDIBLE FILM PATI SINGKONG (Manihot utilisima ) DENGAN PENAMBAHAN GLISEROL DAN FILTRAT JAHE MERAH (Zingiber officinale) TERHADAP SIFAT FISIK, BARRIER DAN DAYA HAMBAT BAKTERI Escherichia coli

Hakim, Muhammad Iqbaluddin Al (2018) KAJIAN PEMBUATAN EDIBLE FILM PATI SINGKONG (Manihot utilisima ) DENGAN PENAMBAHAN GLISEROL DAN FILTRAT JAHE MERAH (Zingiber officinale) TERHADAP SIFAT FISIK, BARRIER DAN DAYA HAMBAT BAKTERI Escherichia coli. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

[img]
Preview
Text
PENDAHULUAN.pdf

Download (1MB) | Preview
[img]
Preview
Text
BAB I.pdf

Download (119kB) | Preview
[img]
Preview
Text
BAB II.pdf

Download (735kB) | Preview
[img]
Preview
Text
BAB III.pdf

Download (601kB) | Preview
[img] Text
BAB IV.pdf
Restricted to Registered users only

Download (705kB)
[img] Text
BAB V.pdf
Restricted to Registered users only

Download (81kB)
[img] Text
LAMPIRAN.pdf
Restricted to Registered users only

Download (1MB)

Abstract

One of the ingredients used as edible film raw material is starch. However, the edible film created of starch is fragile, then glycerol need to be added to overcome the fragile. Edible film can also be enriched with the addition of ginger filtrate to reduce the potential for bacterial pathogens in food products. The purpose of this study is to determine the concentration of glycerol toward the physical characteristics of edible film and to determine the concentration of red ginger filtrate on the bacterial resistance from Escherichia coli. The research method used in this research was Randomized Block Design with 2 factors. The first factor was the glycerol difference percentage, ie 17.5%, 22.5% and 27.5%. The second factor was the red ginger filtrate concentration difference, ie 6%, 8%, and 10%. The analyzed parameters were thickness, water vapor transmission rate, elongation, tensile strength, transparency, water solubility and bacterial inhibition zone. The result of this research showed that there was an interaction between the treatment of glycerol difference percentage and the red ginger filtrate concentration difference toward the thickness, tensile strength and solubility in water. The glycerol difference percentage and the red ginger filtrate concentration difference have a very significant effect on elongation, transparency and WVTR (Water Vapore Transmition Rate). Based on the result of the research, the best treatment of the film edible was obtained by G3F3 treatment with 0.140 mm of thickness, 13.39% of transparency, 6.22 M.Pa of tensile strength, 173.5% of elongation, 0.31% of solubility and 13, 39 g / m2 / 24hours of WVTR. Edible films produced are in accordance with Japanese Industrial Standard (1975) seen from the thickness value of (0.14-0.22ml), elasticity (42.4% -52.6%) and a minimum tensile strength (0.3 M.Pa).

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201410220311125
Keywords: glycerol, edible film, cassava, plasticizer
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 26 Dec 2018 10:15
Last Modified: 26 Dec 2018 10:15
URI : http://eprints.umm.ac.id/id/eprint/42602

Actions (login required)

View Item View Item
UMM Official

© 2008 UMM Library. All Rights Reserved.
Jl. Raya Tlogomas No 246 Malang East Java Indonesia - Phone +62341464318 ext. 150, 151 - Fax +62341464101
E-Mail : infopus[at]umm.ac.id - Website : http://lib.umm.ac.id - Online Catalog : http://laser.umm.ac.id - Repository : http://eprints.umm.ac.id

Web Analytics

UMM Institutional Repository is powered by :
EPrints Logo