PERBAIKAN SIFAT MEKANIK DAN LAJU TRANSMISI UAP AIR EDIBLE FILM DARI PATI GANYONG TERMODIFIKASI DENGAN MENGGUNAKAN LILIN LEBAH DAN SURFAKTAN Improving the Mechanical and Water Vapour Transmission Rate Properties of Edible Film from Modified Ganyong Starc
| Main Authors: | Santoso, Budi, Pratam, Filli, Hamzah, Basuni, Pambayun, Rindit |
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| Format: | Article info application/pdf |
| Bahasa: | eng |
| Terbitan: |
Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta
, 2012
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| Online Access: |
https://jurnal.ugm.ac.id/agritech/article/view/9650 https://jurnal.ugm.ac.id/agritech/article/view/9650/7225 |
Daftar Isi:
- Edible film from ganyong starch without and with modification were incorporated by CMC and lecithin as surfactants.Edible film were characterized with respect to water vapor transmission rate and mechanical properties. Incorporation of CMC 2 % and lecithin 1 % as surfactants decreased water vapor transmission rate. Puncture strength decreased but still fulfill Japanese Industrial Standard (JIS) 1975 min 50 gf. Elongation of edible film increased and not fulfill JIS1975 min 70 %. Keywords: Carboxymethyl cellulose, lecithin, modification, starch, surfactants ABSTRAKEdible film pati ganyong sebelum dan setelah dimodifikasi ditambahkan surfaktan CMC dan lesitin. Karakteristik ediblefilm yang diamati adalah laju transmisi uap air dan sifat mekanik (kuat tekan dan persen pemanjangan). Penambahan CMC dengan konsentrasi 2 % dan lesitin 1 % menurunkan laju transmisi uap air edible film pati ganyong. Kuat tekan edible film pati ganyong mengalami penurunan, namun masih memenuhi standar JIS 1975 minimal 50gf. Nilai persen pemanjangan edible film pati ganyong meningkat tetapi belum memenuhi standar JIS 1975.Kata kunci: Carboxymethyl cellulose, lesitin, modifikasi, pati, surfaktan