Pembuatan dan Karakterisasi Edible Film dari Multi-biopolimer sebagai Coating Buah

Widiyasti, Lintang Dian (2025) Pembuatan dan Karakterisasi Edible Film dari Multi-biopolimer sebagai Coating Buah. Masters thesis, Institut Teknologi Sepuluh Nopember.

Text 6008241014-Master_Thesis.pdf - Accepted Version Restricted to Repository staff only until 2025. Download (5MB)

Abstract

Kebutuhan akan kemasan pangan yang ramah lingkungan mendorong pengembangan edible film berbasis biopolimer sebagai alternatif terhadap kemasan plastik konvensional. Penelitian ini bertujuan untuk merancang edible film dari kombinasi carboxymethyl cellulose (CMC), konjac glucomannan (KGM), dan κ-karagenan (κ-Car) dengan penambahan beeswax (BW) dan stearic acid (SA) sebagai agen hidrofobik, serta mengevaluasi performanya sebagai edible coating dalam memperpanjang umur simpan buah pisang (Musa paradisiaca L.). Penelitian dilakukan dalam tiga tahap. Tahap pertama mengevaluasi karakteristik edible film dari berbagai kombinasi CMC:KGM:κ-Car. Parameter yang diuji meliputi ketebalan, kelarutan, elongasi, tensile strength, transmisi uap air (WVTR), permeabilitas uap air (WVP), sudut kontak air (WCA), dan FTIR. Hasil menunjukkan bahwa komposisi C6G3K1 memberikan hasil terbaik dengan EAB 87.8%, TS 7.56 MPa, WVTR 37.36 g/m2.24h, WCA 29.7o, MC 34.4%, solubility 61.68%, L* 99.69, serta opasitas 5.7%. Tahap kedua mengevaluasi pengaruh penambahan beeswax dan stearic acid (0,1–0,5% w/w) terhadap sifat film. Hasil menunjukkan bahwa komposisi beeswax dan stearic acid masing-masing dengan konsentrasi 0.5% meningkatkan WCA, mengindikasikan kenaikan hidrofobisitas, dan menurunkan WVTR yang merupakan parameter penting dalam mengurangi laju transmisi uap air pada tahap coating buah. TS dan EAB menurun dibandingka tahap kesatu karena penambahan lipid. Tahap ketiga yakni mengaplikasikan salah satu formulasi terbaik (C6G3K1 + 0,5% BW) sebagai edible coating pada buah pisang. Hasilnya, coating mampu menekan laju kehilangan berat, menjaga kestabilan total padatan terlarut (TSS), memperlambat kenaikan pH dan penurunan keasaman, serta menunda perubahan warna kulit buah selama 7 hari penyimpanan pada suhu ruang. Buah dengan edible coating menunjukkan kualitas fisik dan kimia lebih baik dibanding kontrol dan coating komersial.
=========================================================================================================================================
Rising demand for eco-friendly packaging has encouraged the development of biopolymer-based edible films as sustainable alternatives to plastic. This study aimed to formulate edible films using a combination of CMC, konjac glucomannan (KGM), and κ-carrageenan (κ-Car), with the addition of beeswax (BW) and stearic acid (SA) as hydrophobic agents. Furthermore, the study evaluated the performance of these films as edible coatings for extending the shelf life of bananas (Musa paradisiaca L.). The research was conducted in three stages. In the first stage, the characteristics of edible films composed of various ratios of CMC:KGM:κ-Car were evaluated. The parameters assessed included thickness, solubility, elongation at break (EAB), tensile strength (TS), water vapor transmission rate (WVTR), water vapor permeability (WVP), water contact angle (WCA), and Fourier-transform infrared spectroscopy (FTIR) analysis. The composition C6G3K1 was identified as the optimal formulation, exhibiting an EAB of 87.8%, TS of 7.56 MPa, WVTR of 37.36 g/m²·24h, WCA of 29.7°, moisture content of 34.4%, solubility of 61.68%, lightness (L*) value of 99.69, and opacity of 5.7%. The second stage examined the effects of incorporating beeswax and stearic acid (0.1–0.5% w/w) into the optimal film formulation. Results indicated that both beeswax and stearic acid at 0.5% concentration enhanced the water contact angle, indicating increased hydrophobicity, and reduced WVTR, which is a critical factor in limiting water vapor transmission during fruit storage. However, the addition of lipids led to a reduction in tensile strength and elongation at break compared to the film without lipids. In the third stage, one of the best-performing formulation (C6G3K1+0.5% BW) was applied as an edible coating on bananas. The coating effectively reduced weight loss, maintained the stability of total soluble solids (TSS), delayed the increase in pH and the decline in acidity, and slowed the skin color change over seven days of storage at room temperature. Bananas treated with the edible coating exhibited superior physical and chemical quality compared to the control and commercial coating treatments.

Item Type:	Thesis (Masters)
Uncontrolled Keywords:	edible film, edible coating, glukomanan, karagenan, karboksimetil selulosa edible film, glucomannan, hydrophobicity, carrageenan, carboxymethyl cellulose
Subjects:	T Technology > TP Chemical technology > TP1140 Polymers T Technology > TP Chemical technology > TP374 Food--Packaging T Technology > TP Chemical technology > TP451.E3 Edible coatings.
Divisions:	Faculty of Industrial Technology and Systems Engineering (INDSYS) > Chemical Engineering > 24101-(S2) Master Thesis
Depositing User:	Lintang Dian Widyasti
Date Deposited:	04 Aug 2025 12:25
Last Modified:	04 Aug 2025 12:25
URI:	http://repository.its.ac.id/id/eprint/125708

Actions (login required)

View Item