KARAKTERISTIK FISIK, MEKANIK DAN MIKROBIOLOGI EDIBLE FILM PATI JAGUNG (Zea mays) YANG DIINKORPORASI DENGAN EKSTRAK ANTOSIANIN BUNGA MAWAR
| Main Author: | Kolopita, Novita Heny |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/40514/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/40514/2/BAB%20I.pdf http://eprints.umm.ac.id/40514/3/BAB%20II.pdf http://eprints.umm.ac.id/40514/4/BAB%20III.pdf http://eprints.umm.ac.id/40514/5/BAB%20IV.pdf http://eprints.umm.ac.id/40514/6/BAB%20V.pdf http://eprints.umm.ac.id/40514/7/LAMPIRAN.pdf http://eprints.umm.ac.id/40514/ |
Daftar Isi:
- Foods are generally very sensitive and easyly become damaged. The decreasing commonly caused by several factors, including environmental, chemistry, biochemistry, and microbiology. Packaging is one of the best solutions in preventing or reducing the broken risk of food, alike edible film. In this modern era, the edible film usage and development not only for increasing quality product or extended shelf life but also as an alternative packaging which doesn’t pollute the environment. This study aimed to determine the corn starch effect to the edible film physical and mechanical characteristics, and to analyze the roses anthocyanin extract effectiveness as an inhibitor of E.coli and Salmonella bacteria. Randomized Complete Block Design Factorial (RCBD) was applied. The first factor was corn starch concentration (1%, 2%, 3%) and the second one was anthocyanin extract (2%, 3%, and 4%). The parameters tested were thickness, transparency, tensile strength, elongation, solubility, water vapor transmission rate, and inhibition zones against E. coli and Salmonella bacteria. The results showed that the addition of corn starch concentration and anthocyanin extract with different concentration had significant effect on thickness, transparency, tensile strength, elongation, solubility and bacterial inhibition zone of edible film. The best treatment is P1A3 (1% corn starch concentration and 4% anthocyanin extract) which produces edible film with a thickness of 0.05 mm; transparency 3.47 A546 / mm; 1.11 MPa tensile strength; elongation 63.01%; water solubility 29.99%; water vapor transmission rate 37.76 g / m2 / 24 hours; inhibit the growth Salmonella 12.33 mm and inhibit the growth of E.coli 2.67 mm. The resulting edible film meets the standards based on JIS Z 1707:1997, only the water vapor transmission rate parameter (WVTR) has not reached the standard.