Novelia, Stefanie (2022) Studi literatur mengenai potensi umbi lokal sebagai bahan baku pembuatan edible film = Literature study on the potential of local tuber as materials for making edible film. Bachelor thesis, Universitas Pelita Harapan.
Preview
Title.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (56kB) | Preview
Preview
Abstract.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (62kB) | Preview
Preview
ToC.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (127kB) | Preview
Preview
Chapter1.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (134kB) | Preview
![Chapter 2 [thumbnail of Chapter 2]](http://repository.uph.edu/style/images/fileicons/text.png)
Chapter2.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (405kB)
![Chapter 3 [thumbnail of Chapter 3]](http://repository.uph.edu/style/images/fileicons/text.png)
Chapter3.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (58kB)
![Bibliography [thumbnail of Bibliography]](http://repository.uph.edu/style/images/fileicons/text.png)
Bibliography.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (218kB)
![Appendices [thumbnail of Appendices]](http://repository.uph.edu/style/images/fileicons/text.png)
Appendices.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (1MB)
Abstract
Edible film merupakan alternatif kemasan yang dapat dikonsumsi oleh manusia dan terdegradasi di alam. Edible film terbuat dari berbagai bahan penyusun salah satunya adalah umbi. Tujuan dari studi literatur ini adalah untuk melihat karakteristik kuat tarik, ketebalan, elongasi, kelarutan, WVTR (Water Vapour Transsmission Rate) dan WVP (Water Vapour Permeability), aplikasi, serta kemampuan degradasi edible film, serta modifikasi pati edible film berbasis umbi lokal yaitu, singkong, ganyong, garut, ubi jalar, talas, kimpul dan gadung dengan menggunakan plasticizer gliserol. Metode studi literatur ini dilakukan dengan metode studi pustaka menggunakan jurnal terakreditasi SINTA dan SCOPUS. Hasil studi literatur ini menyatakan bahwa jenis granula pati, konsentrasi pati dan konsentrasi gliserol dapat memengaruhi karakteristik edible film. Jenis umbi yang mengandung amilosa yang tinggi dan penambahan konsentrasi pati akan menghasilkan peningkatan kuat tarik, ketebalan dan penurunnan elongasi, WVTR dan WVP, serta kelarutan dari sebuah edible film. Penambahan plasticizer akan menghasilkan peningkatan ketebalan, WVTR dan WVP, kelarutan, laju degradasi dan penurunan kuat tarik dari edible film. Aplikasi edible film umbi lokal sudah dilakukan menggunakan bahan garut, gadung, ganyong, ubi jalar, dan singkong pada buah apel dan dodol. Modifikasi pati dapat memperbaiki kelemahan edible film berbasis umbi dengan meningkatkan kuat tarik dan menurunkan WVTR./ Edible film is an alternative packaging that can be consumed by humans and is degraded in nature. Edible film is made of various constituent materials, one of which is tuber. The purpose of this literature study is to examine the characteristics of tensile strength, thickness, elongation, solubility, WVTR (Water Vapor Transsmission Rate) and WVP (Water Vapor Permeability), application, and degradation ability and modification of local tuber-based edible film starch, utilizing cassava, canna, arrowroot, sweet potato, taro, kimpul and gadung as film�forming materials and glycerol as plasticizer. This study is carried out using a literature study method using SINTA and SCOPUS accredited journals. The results of this literature study indicate that characteristics of edible films are affected by starch granule, starch concentration and glycerol concentration. Local tubers with high amylose content and high starch concentration will increase tensile strength, thickness and decrease elongation, WVTR and WVP, solubility of edible films. While the addition of plasticizer will increase thickness, WVTR and WVP, solubility, degradation rate and decrease tensile strength of edible films. Local
tuber-based edible film has been applied using arrowroot, gadung, canna, sweet potato, and cassava on apples and dodol. Starch modification will increase tensile strength and decrease WVTR, therefore can improve local tuber-based edible films.
Item Type: | Thesis (Bachelor) |
---|---|
Creators: | Creators NIM Email ORCID Novelia, Stefanie NIM01034180049 stefanienovel@gmail.com UNSPECIFIED |
Contributors: | Contribution Contributors NIDN/NIDK Email Thesis advisor Natania, Natania NIDN0313098401 natania.fti@uph.edu |
Uncontrolled Keywords: | Edible film; Umbi lokal; Gliserol; Kadar amilosa; Granula pati; Konsentrasi pati; Konsentrasi gliserol |
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: | Users 6871 not found. |
Date Deposited: | 16 Feb 2022 06:54 |
Last Modified: | 16 Feb 2022 06:54 |
URI: | http://repository.uph.edu/id/eprint/46295 |