Pembuatan Biodegradable Edible Film Berbahan Dasar Tepung Glukomanan

Heksa, Ayu Cahyarani (2024) Pembuatan Biodegradable Edible Film Berbahan Dasar Tepung Glukomanan. Masters thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Glukomanan merupakan serat pangan berbentuk gula kompleks yang bersifat hidrokoloid. Kemampuannya yang dapat mengental dan berbentuk gel dapat dimanfaatkan dalam industri pangan dan farmasi, salah satunya sebagai bahan dasar pembuatan edible film. Bahan pangan dengan Aw (aktifitas air) yang tinggi berisiko tinggi terhadap ketengikan, sehingga umur simpan makanan tidak lama. Edible film berperan untuk menjaga kestabilan makanan sehingga dapat memperpanjang umur simpan (shelf life). Film berbahan dasar pati memiliki sifat gas barrier yang baik, mudah terurai (biodegradable), namun memiliki sifat mekanik dan water barrier yang buruk. Edible film dibuat dengan metode casting dengan minyak zaitun dan plasticizer gliserol. Pada penelitian ini, komposisi glukomanan (1% w/v) dan minyak zaitun (0,1-0,5% w/v) dicampur dengan gliserol (0,5-1,5% w/v) sebagai plastisizer. Penelitian ini bertujuan membuat dan menguji karakterisasi edible film berbahan dasar tepung glukomanan minyak zaitun sebagai kemasan makanan biodegradable. Metode ANOVA one-way digunakan untuk menganalisis data. Nilai rata-rata dievaluasi menggunakan uji Duncan (p < 0,05). Hasil penelitian menunjukkan bahwa peningkatan konsentrasi gliserol menyebabkan meningkatnya elongasi, laju transmisi dan permeabilitas uap air, kadar air, daya hambat bakteri
dan L* value. Namun, di sisi lain mengurangi kuat tarik (TS), ketebalan, kelarutan, opasitas, dan tidak berpengaruh signifikan terhadap aktifitas air (Aw). Peningkatan konsentrasi minyak zaitun menyebabkan meningkatnya kuat tarik (TS), laju transmisi dan permeabilitas uap air, kristalinitas, dan opasitas. Namun, berpengaruh
terhadap berkurangnya elongasi, kadar air, kelarutan, dan tidak berpengaruh terhadap aktifitas air (Aw).Variabel terbaik pada penelitian ini yaitu pada konsentrasi 0.5% minyak zaitun dan 0.5% gliserol dengan ketebalan 0.062 mm,
WVTR 40.284 g/m^2.24 jam, WVP 17.7405 x 10-11 g/m.Pa.s, aktifitas air 0.55, kadar air 18.756%, kelarutan 72.898%, opasitas 6.13%, L* value 97.39, indeks kristalinitas 27.776%, aktivitas antibakteri terdeteksi terhadap E. Coli dan S.
Aureus. Edible film memiliki kemampuan degradasi yang baik dibuktikan dengan kelarutan dalam air sekitar 32.91 – 99.01%.
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Glucomannan is a dietary fiber in the form of complex sugars which contain hydrocolloids. Its ability to thicken and gel form can be utilized in the food and pharmaceutical industries, one of which is as a basic material for making edible films. Foods with high Aw (water activity) are at high risk of rancidity, which leads to shortened food shelf life. Starch-based films have good gas barrier properties, are easily biodegradable, but have poor mechanical and water barrier properties. Edible film is made by casting method with olive oil and glycerol plasticizer. In this study, the composition of glucomannan (1% w/v) and olive oil (0.1-0.5% w/v) was mixed with glycerol (0.5-1.5% w/v) as a plasticizer. This study aimed to develop and analyze edible films based on glucomannan flour and olive oil as biodegradable food packaging. The one-way ANOVA method was used to analyze the data. The average score was evaluated using the Duncan test (p < 0.05). Increased glycerol concentration leads to higher elongation, transmission rate and water vapor permeability, moisture content, bacterial inhibitory and L* value. However, it reduces tensile strength (TS), thickness, solubility, opacity, and has no significant effect on water activity (Aw). Increased olive oil concentration leads to higher tensile strength (TS), transmission rate and water vapor permeability, crystallinity, and opacity. However, it affects the reduction of elongation, water content, solubility, and has no effect on water activity (Aw). The best variables in this study were 0.5% olive oil and 0.5% glycerol variable with a thickness of 0.062 mm, WVTR 40.284 g/m^2.24h, WVP 17.7405 x 10-11 g/m.Pa.s, water activity 0.55, water content 18.756%, solubility 72.898%, opacity 6.13%, L* value 97.39, crystallinity index 27.776%, antibacterial activity detected against E. Coli and S. Aureus. Edible film has a good degradation property, in which water solubility ranges from 32.91 - 99.01%.

Item Type:	Thesis (Masters)
Uncontrolled Keywords:	Glukomanan, Biodegradable, Edible film, Karakterisasi. Glucomannan, Biodegradable, Edible film, Characterization.
Subjects:	T Technology > TP Chemical technology > TP451.E3 Edible coatings.
Divisions:	Faculty of Industrial Technology > Chemical Engineering > 24101-(S2) Master Thesis
Depositing User:	Ayu Cahyarani Heksa
Date Deposited:	08 Aug 2024 01:01
Last Modified:	08 Aug 2024 01:01
URI:	http://repository.its.ac.id/id/eprint/113613

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