Karakterisasi edible film komposit yang dibuat dari formulasi dasar pati talas-gliserol dengan penambahan natrium benzoat atau minyak kayu manis

Rahardjo, Caroline (2022) Karakterisasi edible film komposit yang dibuat dari formulasi dasar pati talas-gliserol dengan penambahan natrium benzoat atau minyak kayu manis. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Pati umbi talas dapat dimanfaatkan sebagai bahan baku pembuatan edible film. Edible film dapat dibagi menjadi edible film tanpa aditif dan dengan aditif (komposit). Natrium benzoat dan minyak kayu manis telah terbukti memiliki sifat antimikroba dan antifungal. Penelitian ini bertujuan untuk mengetahui pengaruh formulasi dasar (pati talas-plasticizer gliserol) dan konsentrasi agen antimikroba natrium benzoat atau minyak kayu manis terhadap karakteristik film (ketebalan, kuat tarik, elongasi, dan laju transmisi uap air). Edible film komposit dengan penambahan agen antimikroba natrium benzoat dibuat dengan formulasi dasar (pati talas 6,24-6,37% b/v dan gliserol 1,96; 2,91; dan 3,84% b/v), sedangkan edible film komposit dengan penambahan agen antimikroba minyak kayu manis dibuat dengan formulasi dasar (pati talas 6,20-6,35% b/v dan gliserol 1,96; 2,91; dan 3,84% b/v). Tiga formulasi terpilih untuk edible film komposit dengan penambahan antimikroba natrium benzoat meliputi kombinasi Pati Talas-Gliserol 1,96%-Natrium Benzoat 0,10% dengam nilai kuat tarik tertinggi (1,89±0,10 MPa); Pati Talas-Gliserol 1,96%-Natrium Benzoat 0,15% dengan nilai elongasi tertinggi (202,30±14,52%); dan Pati Talas-Gliserol 1,96%-Natrium Benzoat 0,24% dengan nilai nilai WVTR rendah (0,00±0,01 g.mm/m2 .jam). Tiga formulasi terpilih untuk edible film komposit dengan penambahan antimikroba minyak kayu manis meliputi kombinasi Pati Talas-Gliserol 2,91%-Minyak Kayu Manis 0,29% dengan nilai kuat tarik tertinggi (2,35±0,00 Mpa); Pati Talas-Gliserol 1,96%-Minyak Kayu Manis 0,49% dengan nilai elongasi tertinggi (236,15±15,83%); dan Pati Talas-Gliserol 1,96%- Minyak Kayu Manis 0,29% dengan nilai WVTR rendah (-0,02±0,01 g.mm/m2.jam). / Taro starch can be used as raw material for making edible films. Edible films can be divided into edible films without additives and with additives (composites). Sodium benzoate and cinnamon oil have been shown to have antimicrobial and antifungal properties. This study was aims to determine the effect of the basic formulation (taro starch-glycerol plasticizer) and the concentration of antimicrobial agents sodium benzoate or cinnamon oil on film characteristics (thickness, tensile strength, elongation, and water vapor transmission rate). Composite edible films with the addition of sodium benzoate as an antimicrobial agent were made using the basic formulation (taro starch 6.24-6.37% w/v and glycerol 1.96; 2.91; and 3.84% w/v), while edible films Composites with the addition of cinnamon oil as an antimicrobial agent were prepared using basic formulations (taro starch 6.20-6.35% w/v and glycerol 1.96; 2.91; and 3.84% w/v). The three selected formulations for composite edible films with the addition of antimicrobial sodium benzoate include a combination of Taro Starch-Glycerol 1.96%-Sodium Benzoate 0.10% with the highest tensile strength value (1.89±0.10 MPa); Taro Starch-Glycerol 1.96%- Sodium Benzoate 0.15% with the highest elongation value (202.30±14.52%); and Taro Starch-Glycerol 1.96% Sodium Benzoate 0.24% with low WVTR values (0.00±0.01 g.mm/m2.hour). The three selected formulations for composite edible films with the addition of antimicrobial cinnamon oil include a combination of Taro Starch-Glycerol 2.91%-Cinnamon Oil 0.29% with the highest tensile strength value (2.35±0.00 MPa); Taro Starch-Glycerol 1.96%-Cinnamon Oil 0.49% with the highest elongation value (236.15±15.83%); and Taro Starch-Glycerol 1.96%- Cinnamon Oil 0.29% with low WVTR values (-0.02±0.01 g.mm/m2.hour).

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