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KAJIAN PENAMBAHAN ANTIOKSIDAN DARI KULIT PISANG KEPOK (Musa paradisiaca L.) DAN SODIUM TRIPOLYPHOSPHATE (STTP) PADA PEMBUATAN EDIBLE FILM BERBASIS PATI SINGKONG KETAN (Manihot esculenta)

Sabelagista, Dike (2018) KAJIAN PENAMBAHAN ANTIOKSIDAN DARI KULIT PISANG KEPOK (Musa paradisiaca L.) DAN SODIUM TRIPOLYPHOSPHATE (STTP) PADA PEMBUATAN EDIBLE FILM BERBASIS PATI SINGKONG KETAN (Manihot esculenta). Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

The packaging is very necessary to maintain the quality of a food. Generally the type of packaging that is often used is able to contaminate packaged foodstuffs due to the presence of certain substances that are potentially carcinogenic and can move into groceries. Therefore, the safe packaging that is made edible films. Edible packaging film is made from materials that can be consumed. Edible films can be made from materials containing starch one of which is cassava. Edible films from starch has a weakness that is hydrophilic, brittle, high water vapor permeability and less flexible. One way to rectify these shortcomings by adding STTP and active ingredients that banana peel extract kepok that contain antioxidants This research was conducted with the aim to find out the influence of addition of STPP and banana extracts kepok against characteristics edible films produced. This research using a random experimental design group (RAK) factorial with two factors. The first factor is the addition STTP (0.4%, 0.6% and 0.8%) and the second factor is the addition of banana peel extract (8%, 9% and 10%). The parameters analyzed were thickness, transparency, solubility, tensile strength, elongation, water vapor transmission rate and antioxidant activity. The results showed that there are interactions between the addition of STPP and banana peel extract kepok with different concentrations on the solubility, tensile strength, elongation and antioxidant activity of the resulting edible film. Adding STTP significant effect on the thickness, solubility, tensile strength, elongation, water vapor transmission rate and antioxidant activity of the resulting edible film. The addition of banana peel extract kepok significantly affect transparency, solubility, tensile strength, elongation and water vapor transmission rate of the antioxidant activity of the resulting edible film. The best treatment is treatment with STTP concentration of 0.4% (w / w) with the addition of banana peel extract kepok by 9% (w / v). The resulting edible film has a thickness of 0.114 mm, transparency 1.84 (A546 / mm), the solubility of 58.88%, 0.79 MPa tensile strength, elongation 248.52% and 16.67 WVTR (g / m2 / day).

Item Type: Thesis (Bachelors Degree (S1))
Additional Information: 201410220311104
Uncontrolled Keywords: Edible Film, Cassava Starch, STPP, Extract Of Banana Peels Kepok
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Food Science & Technology
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 15 Feb 2019 02:38
Last Modified: 15 Feb 2019 02:38
URI : http://eprints.umm.ac.id/id/eprint/44290

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