Karakteristik film edibel komposit berbasis pati biji alpukat, gelatin, dan gliserol serta aplikasi pelapisan edibel pada stroberi = Characteristics of edible film composite prepared from avocado’s seed starch, gelatin, and glycerol and application of edible coating to strawberry

Oei, Ming Ay (2021) Karakteristik film edibel komposit berbasis pati biji alpukat, gelatin, dan gliserol serta aplikasi pelapisan edibel pada stroberi = Characteristics of edible film composite prepared from avocado’s seed starch, gelatin, and glycerol and application of edible coating to strawberry. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Alpukat memiliki biji yang umumnya tidak dapat dikonsumsi secara langsung. Pati biji alpukat telah digunakan sebagai bahan baku dalam pengolahan film edibel dan lapisan edibel. Tujuan dari penelitian ini adalah untuk menentukan karakteristik film edibel dan aplikasi lapisan edibel dengan metode pencelupan pada buah stroberi serta penambahan gelatin dan gliserol sebagai plasticizer. Karakteristik film edibel dan lapisan edibel yang dihasilkan bergantung pada bahan baku yang digunakan dalam pengolahan film. Film edibel dihasilkan dari rasio pati:gelatin (3:1-2:1-1:1-1:2-1:3) dan penambahan gliserol (1, 2, dan 3 %). Penggunaan pati dapat meningkatkan ketebalan film dan nilai kuat tarik. Penggunaan gliserol yang semakin banyak akan meningkatkan nilai elongasi dan menurunkan kuat tarik. Pencampuran pati dan gelatin dengan komposisi gelatin yang lebih banyak akan memberikan nilai laju transmisi uap air yang lebih rendah. Formulasi terpilih adalah 3,33% pati-1,67% gelatin-1% gliserol (kuat tarik paling tinggi), 3.75% pati-1.25% gelatin-2% gliserol (elongasi sedang tinggi), dan 1,25% pati-3,75% gelatin-3% gliserol (laju transmisi uap air paling rendah). Film edibel terpilih diaplikasikan pada buah stroberi sebagai lapisan edibel dan disimpan pada suhu ruang (26-28°C) dan suhu dingin (4-5°C). Pada penyimpanan suhu ruang stroberi tanpa lapisan (kontrol) memiliki umur simpan 3 hari dan dengan lapisan 5-7 hari. Pada penyimpanan suhu dingin umur simpan stroberi tanpa lapisan (kontrol) adalah 10 hari dan dengan lapisan selama 16-23 hari. Oleh sebab itu pemberian lapisan edibel secara keseluruhan dapat memperpanjang umur simpan stroberi dan juga dapat mempertahankan kualitas stroberi yang dilihat dari parameter susut bobot, kekerasan, pH, total asam tertitrasi, total padatan terlarut, total gula, analisis mikrobiologi, uji skoring dan uji hedonik. / Generally, avocado’s seed cannot be consumed directly. Avocado’s seed starch flour has been used as a base material in making edible films and edible coating. This research was aimed to investigate the characteristics of the edible film and the application as coating by dipping method to strawberries with adding gelatin and glycerol as a plasticizer. The characteristics of the edible film and edible coating depend on the base material that used in making the film. Edible film was made from the starch-gelatin ratio (3:1-2:1-1:1-1:2-1:3) and the addition of glycerol (1, 2, and 3%). Starch will increase the film thickness and tensile strength values. More glycerol use in making the film it will increase the elongation value and decrease the tensile strength. Mixing the starch and gelatin with more gelatin composition will give a lower water vapor transmission rate value. The selected formulations were 3.33% starch-1.67% gelatin-1% glycerol (highest tensile strength), 3.75% starch-1.25% gelatin-2% glycerol (moderate high elongation), and 1.25% starch-3.75% gelatin-3% glycerol (lowest water vapor transmission rate). The selected edible film was applied to strawberries as an edible coating and stored at room temperature (26-28°C) and cold temperature (4-5°C). At room temperature storage, uncoated strawberries (control) have a shelf life of 3 days and with coating 5-7 days. At cold storage the shelf life of uncoated strawberries (control) is 10 days and with coating 16-23 days. Therefore, the application of edible coating can extend the shelf life of strawberries and also maintain the quality of strawberries as seen from the parameters of weight loss, hardness, pH, total titratable acidity, total dissolved solids, total sugar, microbiological analysis, scoring test and hedonic test.

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