UMM Institutional Repository

KAJIAN KARAKTERISTIK FISIK DAN MEKANIKEDIBLE FILMBERBASIS PATI UMBI SUWEG (Amorphophallus paeoniifolius)DENGAN VARIASI KONSENTRASI LILIN LEBAH

Lusiana, Evi (2019) KAJIAN KARAKTERISTIK FISIK DAN MEKANIKEDIBLE FILMBERBASIS PATI UMBI SUWEG (Amorphophallus paeoniifolius)DENGAN VARIASI KONSENTRASI LILIN LEBAH. Undergraduate (S1) thesis, University of Muhammadiyah Malang.

[img]
Preview
Text
PENDAHULUAN.pdf

Download (1MB) | Preview
[img]
Preview
Text
BAB I.pdf

Download (149kB) | Preview
[img]
Preview
Text
BAB II.pdf

Download (334kB) | Preview
[img]
Preview
Text
BAB III.pdf

Download (396kB) | Preview
[img] Text
BAB IV.pdf
Restricted to Registered users only

Download (493kB) | Request a copy
[img] Text
BAB V.pdf
Restricted to Registered users only

Download (141kB) | Request a copy
[img] Text
LAMPIRAN.pdf
Restricted to Registered users only

Download (1MB) | Request a copy

Abstract

Suweg tuber are one of the foods that have not been widely used by the community because of the content of calcium oxalate which can cause itching. The starch content in suweg tuber which is high enough can be used as a food coating to reduce plastic waste, which is to become edible film. The use of a single ingredient from the starch group has a disadvantage because it has a weak and rigid, so it needs to be added ingredients to improve the nature of edible film, by adding beeswax. The addition of beeswax is expected to improve the physical and mechanical properties of edible film because of its hydrophobic nature to inhibit the loss of steam from products packed by edible film. The purpose of this study was to determine the interaction of additional variations in the concentration of suweg starch and beeswax on the physical and mechanical characteristics of edible film. This study consisted of two research factors. The first factor was the variation in the concentration of suweg starch which consisted of 3 levels, namely 3%; 4%; 5% (b/v). The second factor is the variation of the concentration of beeswax which consists of 3 levels, namely 1%; 2%; 3% (b/v). The experiment used factorial Randomized Block Design (RBD). Parameters of observation included analysis of raw materials in the form of water content, starch content and amylose starch content of suweg whileanalysis edible film included thickness, transparency, tensile strength, elongation, solubility, water vapor transmission rate and surface structure. The results showed that there was a very real interaction between the addition of suweg tuber and beeswax starch to thickness, elongation, tensile strength, and water vapor transmission rate and there was a real interaction with the transparency and solubility of edible film. The best treatment with near-standard results is edible film with suweg starch concentration 3% (b/v) and beeswax concentration 1% (b/v). The surface structure of edible film on starch addition 3% (b/v) results in a structure that more flat and soft, while the addition of beeswax 1% (b/v) results in smaller pores.

Item Type: Thesis (Undergraduate (S1))
Student ID: 201510220311030
Thesis Advisors: Warkoyo (0003036402), Rista Anggraini
Keywords: suweg, edible film, beeswax
Subjects: Q Science > Q Science (General)
T Technology > T Technology (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: 201510220311030
Date Deposited: 23 Aug 2019 08:44
Last Modified: 23 Aug 2019 08:44
URI : http://eprints.umm.ac.id/id/eprint/51277

Actions (login required)

View Item View Item
UMM Official

© 2008 UMM Library. All Rights Reserved.
Jl. Raya Tlogomas No 246 Malang East Java Indonesia - Phone +62341464318 ext. 150, 151 - Fax +62341464101
E-Mail : infopus[at]umm.ac.id - Website : http://lib.umm.ac.id - Online Catalog : http://laser.umm.ac.id - Repository : http://eprints.umm.ac.id

Web Analytics

UMM Institutional Repository is powered by :
EPrints Logo