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KARAKTERISTIK EDIBLE FILM BERBASIS PATI GEMBILI (Dioscorea esculenta L. Burkill) DENGAN PENAMBAHAN JENIS CROSS – LINKING AGENT BERBEDA

Nizam, Badrul (2018) KARAKTERISTIK EDIBLE FILM BERBASIS PATI GEMBILI (Dioscorea esculenta L. Burkill) DENGAN PENAMBAHAN JENIS CROSS – LINKING AGENT BERBEDA. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Packaging materials is the barrier that has the function to protect the food from the influence of the environment. During the last 10 years, research on the edible films and coatings on food carried out by food engineers due to high demand from consumers will be fresh food with better quality and shelf-life longer but packaged in environmentally friendly packaging. Hidrokoloid is one of the many types of edible film developed at this time with the basic ingredients of polysaccharide and protein combining layers of thin, one is with utilization of starch-manufacturing base material as patian edible films. Dioscorea esculenta is a source of starch a polysaccharide with a great potential to be developed as edible films. dioscorea esculenta has flour yield flour and starch tuber (24.28% and 21.4%) than the starchy tuber to another. This time the research aims to know the influence of the addition of starch concentration of Dioscorea esculenta and the addition of this type of cross-linking agents (STPP and CaCl2) against physical and mechanical characteristics of edible film produced. Using a random experimental design research group (RAK) factorial with two factors. The first factor, namely the addition of dioscorea esculenta starch concentration of 1.5% , 2%, 2.5%, 3% and 3.5%. the second factor is the addition of the type of cross-linking agent different. STPP (Sodium Tripolyphosphate) and CaCl2 (calcium chloride). The parameters tested was a tensile streng, thickness, elasticity, solubility, transparency, and water vapour transmission rate/WVTR. The results showed that the addition of starch concentration of different influential dioscorea esculenta real against the rate of transmission of the air, water solubility, elasticity, transparency, and the thickness of the edible films. The addition of cross-linking agents of different influential real against water vapour transmission rate, tensile streng, transparency, solubility, and the thickness of the edible films. The interaction between the concentrations of starch and cross-linking agent very real effect against physical and mechanical characteristics of edible films. Characteristics of Edible film at its best is to use a combination of Dioscorea esculenta starch with the addition of CaCl2 (calcium chloride) as a cross-linking agents who have the quality that meets all the parameters of the standard JIS 2 1707 (1975) with thickness 0,18 mm on treatment P5A2, tensile strengh 12,56 MPa at the treatment P4A2, elasticity 30,45% in treatment P1A2, transparency of the A546/0,86 mm on treatment P3A2, 47% solubility in treatment P3A2 except WVTR 18,47 g/m2/24 hours at the treatment P4A2.

Item Type: Thesis (Bachelors Degree (S1))
Additional Information: 201310220311004
Uncontrolled Keywords: pati gembili, edible film, STPP, CaCl2
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Food Science & Technology
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 27 Dec 2018 03:48
Last Modified: 27 Dec 2018 03:48
URI : http://eprints.umm.ac.id/id/eprint/42632

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