Haekal, Muhammad Husain (2019) Pengaruh Penambahan Zat Aditif Alami Terhadap Karakteristik Edible Film Berbahan Dasar Biji Durian. Undergraduate thesis, Institut Teknologi Sepuluh Nopember.
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Abstract
Edible film sebagai pembungkus makanan pengganti plastik sintetis terus dikembangkan. Pati biji durian merupakan salah satu bahan dasar dalam pembuatan edible film. Penelitian ini mempelajari mengenai edible film berbahan dasar biji durian dengan penambahan karboksimetil selulosa (CMC), agar-agar, dan konjak dengan fraksi massa 10%, 20% dan 30%. Karakteristik yang diamati adalah derajat penggembungan dan kuat tarik dari film yang terbentuk. Tepung biji durian dibuat melalui proses penghalusan, dicampur dengan air sebanyak 5 kali berat biji, kemudian disaring, dikeringkan, dan dihaluskan kembali. Hasil pembuatan dan karakterisasi menunjukkan bahwa penambahan agar-agar pada edible film mengakibatkan film gagal dibuat, penambahan konjak meningkatkan derajat penggembungan dan kuat tarik, sedangkan penambahan CMC meningkatkan derajat penggembungan serta menurunkan kuat tarik. Agar-agar dan CMC tidak sesuai untuk digunakan sebagai bahan tambahan pada edible film berbahan dasar pati biji durian. Hasil paling optimal diperoleh dengan penambahan konjak sebesar 30% dengan kuat tarik sebesar 9,4 MPa dan derajat penggembungan sebesar 1073,81%.
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Edible film as synthetic plastic food wrap alternative continuously developed. Durian seed starch is one of the materials used on edible film fabrication. This research studied on durian seed starch-based edible film with the addition of carboxymethyl cellulose (CMC), agar, and konjac with a mass fraction of 10%, 20%, 30%. The observed characteristics were swelling degree and tensile strength of the fabricated film. The durian seed flour was made by crushing the seeds with the addition of water 5 times the weight of the seeds, strained, dried, then ground. The fabrication and characterization results showed that agar addition on edible film made the film could not be fabricated, konjac addition increases the swelling degree and the tensile strength, while CMC addition increases the swelling degree and decreases the tensile strength. Agar and CMC are not compatible to be the additive on the durian seed starch edible film. The most optimal results were with the addition of 30% of konjac with the tensile strength of 9.4 MPa and swelling degree of 1073,81%.
| Item Type: | Thesis (Undergraduate) |
|---|---|
| Additional Information: | RSF 660.284 4 Hae p-1 2019 |
| Uncontrolled Keywords: | edible film, pati, biji durian |
| Subjects: | T Technology > TP Chemical technology > TP1140 Polymers |
| Divisions: | Faculty of Industrial Technology and Systems Engineering (INDSYS) > Physics Engineering > 30201-(S1) Undergraduate Thesis |
| Depositing User: | Muhamamd Husain Haekal |
| Date Deposited: | 25 Feb 2022 06:06 |
| Last Modified: | 19 Sep 2024 05:26 |
| URI: | http://repository.its.ac.id/id/eprint/61968 |
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