Karakterisasi Edible Film Komposit Dibuat dari Formulasi Dasar Pati Talas-Gliserol dengan Penambahan Antimikroba Kalium Sorbat atau Minyak Adas Manis = Characterization of Composite Edible Film Made From Base Formulation of Taro Starch-Glycerol With the Addition of Antimicrobial Potassium Sorbate or Anise Oil

Setiawan, Irfan Liguna (2022) Karakterisasi Edible Film Komposit Dibuat dari Formulasi Dasar Pati Talas-Gliserol dengan Penambahan Antimikroba Kalium Sorbat atau Minyak Adas Manis = Characterization of Composite Edible Film Made From Base Formulation of Taro Starch-Glycerol With the Addition of Antimicrobial Potassium Sorbate or Anise Oil. Bachelor thesis, Universitas Pelita Harapan.

[img]
Preview
Text (Title)
Title.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (104kB) | Preview
[img]
Preview
Text (Abstract)
Abstract.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (895kB) | Preview
[img]
Preview
Text (ToC)
ToC.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (1MB) | Preview
[img]
Preview
Text (Chapter1)
Chapter1.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (1MB) | Preview
[img] Text (Chapter2)
Chapter2.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (5MB)
[img] Text (Chapter3)
Chapter3.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (3MB)
[img] Text (Chapter4)
Chapter4.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (5MB)
[img] Text (Chapter5)
Chapter5.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (495kB)
[img]
Preview
Text (Bibliography)
Bibliography.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (2MB) | Preview
[img] Text (Appendices)
Appendices.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (6MB)

Abstract

Umbi talas (Colocasia esculenta [L.] Schott) adalah salah satu sumber pati yang belum banyak dimanfaatkan di Indonesia. Kandungan pati talas cukup banyak, dan dapat membentuk struktur gel yang halus karena ukuran granula yang kecil. Pati talas dapat dimanfaatkan untuk membuat edible film komposit berbasis pati. Tujuan dari penelitian ini adalah untuk menentukan pengaruh formulasi dasar (pati talas-plasticizer gliserol) dan konsentrasi antimikroba kalium sorbat atau minyak adas manis terhadap karakteristik edible film komposit yang meliputi kuat tarik, elongasi, ketebalan, dan laju transmisi uap air, dan menentukan kombinasi perlakuan formulasi dasar dan antimikroba terbaik dari masing-masing jenis antimikroba. Edible film komposit dengan penambahan kalium sorbat dibuat dengan formulasi dasar (pati talas 5,87-5,98% dan gliserol 1,79, 2,66, dan 3,51%), dan edible film komposit dengan penambahan minyak adas manis dibuat dengan formulasi dasar (pati talas 5,60-5,81%, dan gliserol 1,79, 2,66, dan 3,51%). Formulasi edible film komposit dengan penambahan kalium sorbat terpilih yang pertama adalah pati talas-gliserol 2,66%-kalium sorbat 0,14% dengan nilai kuat tarik tertinggi yaitu 0,27±0,08 MPa, kedua adalah pati talas-gliserol 3,51%-kalium sorbat 0,23% dengan elongasi tertinggi sebesar 185,65±21,98%, dan ketiga adalah pati talas-gliserol 1,79%-kalium sorbat 0,18% yang memiliki nilai laju transmisi uap air paling rendah yaitu 0,03±0,04 g.mm.m-2.jam. Formulasi edible film komposit dengan penambahan minyak adas manis terpilih yang pertama adalah pati talas-gliserol 2,66%-minyak adas manis 2,68% dengan nilai kuat tarik tertinggi 0,25±0,1 MPa, formulasi terpilih kedua adalah pati talas-gliserol 3,51%-minyak adas manis 4,39% dengan elongasi tertinggi sebesar 138,97±72,07 %, dan formulasi terpilih ketiga adalah pati talas-gliserol 1,79%-minyak adas manis 3,54% dengan nilai laju transmisi uap air paling rendah yaitu sebesar 0,05±0,05 g.mm.m-2.jam. / Taro tubers (Colocasia esculenta [L.] Schott) are one of the starch sources which have not been widely utilized in Indonesia. Taro has quite a lot of starch content, and has the ability to form a fine gel structure due to the small size of its granules. The objectives of this research were to determine the effect of the base formulation (taro starch-glycerol plasticizer) and the concentration of antimicrobial potassium sorbate or anise oil on the characteristics of the composite edible film which includes tensile strength, elongation, thickness, and water vapor transmission rate, and determine the best combination of base formulation and antimicrobial treatment from each type of antimicrobial. Composite edible film with addition of potassium sorbate was made with base formulation (5.87-5.98% of taro starch, and 1.79, 2.66, and 3.51% of glycerol), and composite edible film with addition of anise oil was made with base formulation (5.60-5.81% of taro starch, and 1.79, 2.66, and 3.51% of glycerol).The first selected composite edible film with the addition of potassium sorbate was taro starch-2.74% glycerol-0.14% potassium sorbate which has the highest tensile strength of 0.27±0.08 MPa, the second was taro starch-3.62% glycerol-0.23% potassium sorbate which has the highest elongation of 185.65±21.98%, and the third is taro starch-1.84% glycerol-0.18% potassium sorbate which has the lowest water vapor transmission rate that is 0.03±0.04 g.mm.m-2.hour. The first selected formulation of edible film with addition of anise oil was taro starch-2.66% glycerol-2.68% anise oil which has the highest tensile strength of 0.25±0.1 MPa, the second selected was taro starch-3.51% glycerol-4.39% anise oil which has the highest elongation of 138.97±72.07%, and the third was taro starch-1.79% glycerol-3.54% anise oil which has the lowest water vapor transmission rate is 0.05±0.05 g.mm.m-2.hour.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Setiawan, Irfan LigunaNIM01034190018irfan.liguna@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorPokatong, Wilbur Donald RaymondNIDN0002106402wilbur.pokatong@uph.edu
Uncontrolled Keywords: antimikroba; edible film komposit; kalium sorbat; minyak atsiri adas manis; pati talas
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Irfan Liguna Setiawan
Date Deposited: 24 Jan 2023 06:10
Last Modified: 24 Jan 2023 06:10
URI: http://repository.uph.edu/id/eprint/52968

Actions (login required)

View Item View Item