Pengembangan Heat Sealable-Edible Film Berbasis Starch dan Alginat untuk Aplikasi Kemasan Pangan

Rasyida, Hanna (2026) Pengembangan Heat Sealable-Edible Film Berbasis Starch dan Alginat untuk Aplikasi Kemasan Pangan. Masters thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Produk kemasan makanan pada umumnya masih menggunakan bahan plastik sintesis dari bahan baku fosil yang tidak dapat diperbarui. Seiring dengan meningkatnya produksi berbagai macam produk pengolahan pangan, tentunya limbah kemasan makanan yang tidak ramah lingkungan dapat mengganggu keberlanjutan ekosistem sehingga diperlukan alternatif ramah lingkungan seperti edible film. Penelitian ini bertujuan untuk mengembangkan pembuatan edible film dengan biopolimer starch dan alginat. Penambahan bahan seperti beeswax dan gliserol sebagai emulsifier dan plastisiser meningkatkan ketahanan dan fleksibilitas dari edible film. Pada tahap pertama, edible film starch–alginat memiliki ketebalan 0,1647–0,2200 mm, tensile strength 1,74–9,76 MPa, dan elongation at break 5,52–111,86%. Nilai ketebalan dan tensile strength telah memenuhi acuan Japanese Industrial Standards (JIS), yaitu ketebalan kurang dari 0,25 mm dan tensile strength lebih dari 0,39 MPa. Nilai water vapor transmission rate (WVTR) berada pada kisaran 51,956–59,288 g/m²·24 jam, sedangkan water vapor permeability (WVP) berkisar antara 4,351–6,600 ×10⁻¹¹ g/Pa·s·m. Formulasi S-AL0.5 dipilih sebagai formulasi dasar tahap kedua karena menunjukkan karakteristik yang relatif seimbang. Pada tahap kedua, penambahan potasium sorbat meningkatkan elongasi hingga 132,30%, namun menurunkan tensile strenght menjadi 0,842–3,06 MPa. Nilai WVTR dan WVP edible film dengan potasium sorbat masing-masing berada pada kisaran 46,97–59,74 g/m²·24 jam dan 4,697–6,889 ×10⁻¹¹ g/Pa·s·m. Penambahan potasium sorbat juga mampu menghambat pertumbuhan E. coli dan S. aureus, dengan zona hambat tertinggi masing-masing sebesar 17.82 mm pada S-AL-PS0.5 dan 18.28 mm pada S-AL-PS1. Pada tahap ketiga, formulasi S-AL-PS0.5 dipilih untuk aplikasi edible film pada penyimpanan bawang goreng, menunjukkan perubahan berat yang relatif kecil, sedangkan uji biodegradasi menunjukkan bahwa seluruh film dapat terdegradasi di tanah sebesar 54,712–68,525% selama tujuh hari. Secara keseluruhan, edible film starch–alginat dengan penambahan potasium sorbat memiliki potensi sebagai kemasan pangan aktif yang bersifat biodegradable dan mampu memberikan fungsi antimikroba.
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Food packaging products are dominantly made from synthetic plastics derived from non-renewable fossil resources. Along with the increasing production of processed food products, the accumulation of non-biodegradable packaging waste results a significant threat to ecosystem sustainability. Therefore, environmentally friendly alternatives such as Edible films are urgently needed. This study aims to develop edible films based on starch, k-carrageenan and alginate. The incorporation of beeswax and glycerol as emulsifying and plasticizing agents improved the mechanical strength and flexibility of the films and enhanced the functional characteristics of the edible films also making them suitable for food packaging applications. In the first stage, starch–alginate edible films showed thickness values ranging from 0.1647 to 0.2200 mm, tensile strength from 1.74 to 9.76 MPa, and elongation at break from 5.52 to 111.86%. The thickness and tensile strength values met the Japanese Industrial Standards (JIS) requirements, namely thickness below 0.25 mm and tensile strength above 0.39 MPa. The water vapor transmission rate (WVTR) ranged from 51.956 to 59.288 g/m²·24 h, while the water vapor permeability (WVP) ranged from 4.351 to 6.600 × 10⁻¹¹ g/Pa·s·m. The S-AL0.5 formulation was selected as the base formulation for the second stage because it showed relatively balanced characteristics. In the second stage, the addition of potassium sorbate increased elongation up to 132.30%, but decreased tensile strength to 0.842–3.06 MPa. The WVTR and WVP values of edible films containing potassium sorbate ranged from 46.97 to 59.74 g/m²·24 h and from 4.697 to 6.889 × 10⁻¹¹ g/Pa·s·m, respectively. Potassium sorbate addition was also able to inhibit the growth of E. coli and S. aureus, with the highest inhibition zones of 17.82 mm in S-AL-PS0.5 and 16.128 mm in S-AL-PS1, respectively. In the third stage, formulation S-AL-PS0.5 edible film was chosen for fried shallot storage showed relatively low weight changes, while the biodegradation test showed that all films degraded in soil by 54.712–68.525% within seven days. Overall, starch–alginate edible films incorporated with potassium sorbate have potential as biodegradable active food packaging with antimicrobial functionality.

Item Type:	Thesis (Masters)
Uncontrolled Keywords:	Alginat, beeswax, edible film, gliserol, starch.
Subjects:	T Technology > TP Chemical technology > TP374 Food--Packaging
Divisions:	Faculty of Industrial Technology and Systems Engineering (INDSYS) > Chemical Engineering > 24101-(S2) Master Thesis
Depositing User:	Hanna Rasyida
Date Deposited:	31 Jul 2026 04:21
Last Modified:	31 Jul 2026 04:21
URI:	http://repository.its.ac.id/id/eprint/140537

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