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STUDI PEMBUATAN EDIBLE FILM BERBASIS PEKTIN KULIT PISANG CANDI (Musa paradisiaca Linn) DENGAN PENAMBAHAN TEPUNG TAPIOKA YANG DIAPLIKASIKAN PADA DODOL

Wulandari, Yiyik Dwi (2019) STUDI PEMBUATAN EDIBLE FILM BERBASIS PEKTIN KULIT PISANG CANDI (Musa paradisiaca Linn) DENGAN PENAMBAHAN TEPUNG TAPIOKA YANG DIAPLIKASIKAN PADA DODOL. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Edible films are packaging foods that are edible and safe for the environment because they are biodegradable. The materials used for the manufacture of edible film one of which is a carbohydrate eg pectin and starch. Food products that have a short shelf life one dodol can be packaged using edible film because of the nature of edible film that can withstand the gas diffusion of oxygen, carbon dioxide and water vapor.The purpose of this research to determine the proportion of pectin from candi banana peel (Musa paradisiaca Linn) and the concentration of tapioca flour on the edible peel film characteristic and it is application on dodol. This research used simple randomized block design with factor proportion of candi banana pectin and tapioca flour with nine treatments was repeated 3 times. This research was conducted with three stages including raw material extraction, manufacture of edible film, and the application of edible film.The parameters observed in phase I research included yield, water content, The parameters observed in phase 2 thickness, tensile strength, elasticity, film solubility, transparency, water vapor permeability (WVP), While the parameters observed in the phase 3 weight loss, water conten and total plate count (TPC). The results of this research showed there is an effect of the proprtion pectin from candi banana peel and tapioca flour on the thickness, film solubility, WVTR, tensile strengh, and transparency except for the elongation analysis of edible film. The best characteristic of edible film is A1 treatment (pectin from candi banana peel 1% and 0% tapioca) with a thickness 0.05 mm, tensile strength 1.28 MPa, film solubility 16.30%, WVTR 2.39 gram / m2 / 24 hours and transparency of 2.30 mm-1. The uses of edible film in dodol ketan has better quality than dodol ketan without the treatment of edible film as seen from the parameters of weight loss, TPC, and water content.

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201510220311014
Keywords: Edible film, Pectin banana peel, Tapioca, Dodol
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 17 May 2019 07:39
Last Modified: 17 May 2019 07:39
URI : http://eprints.umm.ac.id/id/eprint/46191

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