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PENGARUH PROPORSI PATI KIMPUL(Xanthosomasagittifolium) DAN SODIUM TRIPOLYPHOSPHATE (STTP)TERHADAP KARAKTERISTIK FISIK EDIBLE FILM DARI KARAGENAN

Rosdiana, Ahdiat Olivi (2019) PENGARUH PROPORSI PATI KIMPUL(Xanthosomasagittifolium) DAN SODIUM TRIPOLYPHOSPHATE (STTP)TERHADAP KARAKTERISTIK FISIK EDIBLE FILM DARI KARAGENAN. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Edible film is a biodegradable packaging made from polysaccharide-based ingredients such as carrageenan. Making carrageenan into edible film is an effort to increase the utilization of carrageenan. This is because carrageenan has advantages as edible film which can form a gel that is good, elastic, can be eaten and can be renewed. Meanwhile, edible film from carrageenan has the disadvantage of its low ability as a barrier to water vapor transfer, thus limiting its use as packaging material. This study aims to determine the effect of starch additive and sodium tripholiphospate concentration on the physical properties of edible film. After doing the research, the effect is known as a filler that can reduce the pores of the film from carrageenan and the addition of sorbitol as a plasticizer. The study used a randomized experimental design (RAK) with two factors. Factor I concentration of the proportion of carrageenan and starch (0.75%; 1%; 1.25% and 2.25%; 2%; 1.75%) and factor II concentration of STTP (0%, 0.2%, and 0 , 4%). The parameters analyzed were thickness, solubility, transparency, tensile strength, elongation and water vapor transmission rate. The results showed that there was an interaction between the proportion of starch and carrageenan and the concentration of sodium tripolyphosphate on thickness, transparency, solubility, tensile strength and water transmission rate of the edible film produced. The difference in the concentration of sodium tripolyphosphate significantly affected the elongation of edible films produced. The best treatment is P1A1 edible film. The treatment of P1A1 is the proportion of carrageenan 0.75% and starch 2.25% with a concentration of STTP 0%. Edible film produced has a thickness of 0.083 mm, transparency 2.79 (A546 / mm), solubility of 48.01%, tensile strength of 0.42 Mpa, elongation of 74.72%, transmission rate of water vapor 51.89 (g / m2 / day)

Item Type: Thesis (Bachelors Degree (S1))
Additional Information: 201410220311109
Uncontrolled Keywords: Edible film, Karagenan, Pati Kimpul, STTP
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Food Science & Technology
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 11 May 2019 02:49
Last Modified: 11 May 2019 02:49
URI : http://eprints.umm.ac.id/id/eprint/46072

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