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KARAKTERISTIK FISIK, MEKANIK DAN BARIER EDIBLE FILM KOLANG – KALING (Arenga pinnata) DENGAN PENAMBAHAN CMC (Carboxy Methyl Cellulose) DAN SORBITOL YANG DIAPLIKASIKAN PADA DODOL TEPUNG KETAN

Pelisia, Dwi (2019) KARAKTERISTIK FISIK, MEKANIK DAN BARIER EDIBLE FILM KOLANG – KALING (Arenga pinnata) DENGAN PENAMBAHAN CMC (Carboxy Methyl Cellulose) DAN SORBITOL YANG DIAPLIKASIKAN PADA DODOL TEPUNG KETAN. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Plastic packaging is inseparable in the food sector, but plastic packaging is not high temperature resistant, non-biodegradable, can contaminate products due to migration of monomer components, and pollute the environment.This research is one of the step to innovate about environmentally friendly food packaging materials, namely edible film made from sugar palm fruit with the addition of CMC as a stabilizer and sorbitol as a plasticizer to improve the quality of edible made from starch which is not high temperature-resistant, and fragile easily. The best use of edible films in this study is expected to inhibit damage and increase shelf life (moisture content, weight loss, TPC) glutinous rice flour dodol. The purpose of this study is to determine the interaction between the addition of CMC and Sorbitol concentrations as stabilizers and plasticizers to the physical, mechanical and barrier properties of edible film sugar palm fruit and the effect of the best Edible film application on the shelf life of glutinous rice flour dodol. This study consists of two stages. The first stage was the making of edible film with CMC concentration (0.5%, 1%, 1.5%) b / b and sorbitol concentration (1%, 2%, 3%) v / v which is processed using RAK Factorial, the second stage is the application of the best treatment to dodol sticky rice. The results of this study obtained the best treatment edible film that is C3S1 (concentration of CMC 1.5% and sorbitol 1%) with a thickness of 0.17 mm, transparency with a value of 1.49 mm-1, solubility of 27.61%, WVTR of 3.71 grams/m2 /24 hours, elongation of 42.55%, and tensile strength of 3.52 Mpa. Edible films in this study are in accordance with Japanese Industrial Standards, which have a thickness of <0.25 mm, elongation of 10 - 5-% and WVTR <7 gram/m2/24 hours where the thickness of edible film ranges from 0.092-0,194 mm, elongation between 50 , 02% - 98.92% and WVTR between 2.34-3.98 gram /m2/24 hours. The addition of CMC has an effect on tensile strength where every 0.5 gram of CMC added can increase the tensile strength of edible films from 82.03% to 85.26%.The conclusion of this study is that there are interactions between the treatment of the addition of CMC and sorbitol concentrations to the physical, mechanical and barrier properties of edible film and the use of the best edible film (at first stage) on glutinous rice flour has better quality than dodol sticky rice without the addition of edible film seen from the analysis of water content, weight loss and TPC (Total Plate Count).

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201510220311038
Corporate Creators: WARKOYO, ELFI ANIS SAATI
Keywords: sugar palm fruit, edible film, CMC, sorbitol, glutinous rice flour dodol.
Subjects: L Education > L Education (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: 201510220311038
Date Deposited: 07 Aug 2019 06:58
Last Modified: 07 Aug 2019 06:58
URI : http://eprints.umm.ac.id/id/eprint/47928

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