KAJIAN PEMBUATAN EDIBLE FILM PATI SINGKONG (Manihot utilisima ) DENGAN PENAMBAHAN GLISEROL DAN FILTRAT JAHE MERAH (Zingiber officinale) TERHADAP SIFAT FISIK, BARRIER DAN DAYA HAMBAT BAKTERI Escherichia coli
| Main Author: | Hakim, Muhammad Iqbaluddin Al |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/42602/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/42602/2/BAB%20I.pdf http://eprints.umm.ac.id/42602/3/BAB%20II.pdf http://eprints.umm.ac.id/42602/4/BAB%20III.pdf http://eprints.umm.ac.id/42602/5/BAB%20IV.pdf http://eprints.umm.ac.id/42602/6/BAB%20V.pdf http://eprints.umm.ac.id/42602/7/LAMPIRAN.pdf http://eprints.umm.ac.id/42602/ |
Daftar Isi:
- One of the ingredients used as edible film raw material is starch. However, the edible film created of starch is fragile, then glycerol need to be added to overcome the fragile. Edible film can also be enriched with the addition of ginger filtrate to reduce the potential for bacterial pathogens in food products. The purpose of this study is to determine the concentration of glycerol toward the physical characteristics of edible film and to determine the concentration of red ginger filtrate on the bacterial resistance from Escherichia coli. The research method used in this research was Randomized Block Design with 2 factors. The first factor was the glycerol difference percentage, ie 17.5%, 22.5% and 27.5%. The second factor was the red ginger filtrate concentration difference, ie 6%, 8%, and 10%. The analyzed parameters were thickness, water vapor transmission rate, elongation, tensile strength, transparency, water solubility and bacterial inhibition zone. The result of this research showed that there was an interaction between the treatment of glycerol difference percentage and the red ginger filtrate concentration difference toward the thickness, tensile strength and solubility in water. The glycerol difference percentage and the red ginger filtrate concentration difference have a very significant effect on elongation, transparency and WVTR (Water Vapore Transmition Rate). Based on the result of the research, the best treatment of the film edible was obtained by G3F3 treatment with 0.140 mm of thickness, 13.39% of transparency, 6.22 M.Pa of tensile strength, 173.5% of elongation, 0.31% of solubility and 13, 39 g / m2 / 24hours of WVTR. Edible films produced are in accordance with Japanese Industrial Standard (1975) seen from the thickness value of (0.14-0.22ml), elasticity (42.4% -52.6%) and a minimum tensile strength (0.3 M.Pa).