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FORMULASI PEMBUATAN EDIBLE FILM DARI PATI TALAS (Colocasia esculenta (L). Schoott) DAN GLISEROL TERHADAP SIFAT FISIKO-KIMIA

Hidayat, Rahmat (2018) FORMULASI PEMBUATAN EDIBLE FILM DARI PATI TALAS (Colocasia esculenta (L). Schoott) DAN GLISEROL TERHADAP SIFAT FISIKO-KIMIA. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Food packaging plays an important role in protecting food from damage caused by microbial and physical clash. At the time of the all-round practical many food packaging made of plastic. Environmental pollution caused by plastic packaging material has been of concern, causing researchers to make films that can be eaten. Edible film is a thin layer or sheet made from food safe for consumption, and serves as a barrier to the transfer of mass, such as lipids, dissolved substances, humidity, and oxygen. Raw material in the manufacture of edible film that has great potential because of the tubers is having high starch kandugan. Most of the edible film of starch has a shortage that is brittle and so the need for the plasticizer is added. The addition of glycerol is more efficient in repairing physico-chemical on strong tensile and elongation as it can make edible film more pliable and strong against physical damage and can produce edible that has transparent tall. Therefore edible film made with the addition of glycerol can be applied as food packaging. This time the research aims to know the influence of taro starch and glycerol formulations against Physico-Chemistry of the edible films produced. Using a random experimental design research group (RAK) factorial with two factors. The first factor, formulation of starch taro with three levels of 2%, 2,5%, and 3%. Second factor is glycerol with three levels of 25%, 30%, and 35%. The research parameters tested was a tensile strengh, thickness, elasticity, solubility, transparency, and water vapour transmission rate (WVTR). The research used parameters of thickness (0,17 mm), tensile strength (5,65 MPa), elasticity (57,27%), solubility (31,36%), water vapor transmission rate (24,35 g/m2/24hours) and transparency (2,07 mm-1). Taro starch formulations and gliserol did’t interaction with thickness parameters

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201310220311103
Keywords: taro starch, glycerol, 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: 15 Feb 2019 02:25
Last Modified: 15 Feb 2019 02:25
URI : http://eprints.umm.ac.id/id/eprint/44286

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