KARAKTERISTIK EDIBLE FILM PATI JAGUNG (Zea mays L.) DENGAN PENAMBAHAN FILTRAT TEMU MANGGA (Curcuma manga Val.)
| Main Author: | Ridho, Muhammad Fahmi |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2019
|
| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/50985/37/PENDAHULUAN.pdf http://eprints.umm.ac.id/50985/1/BAB%20I.pdf http://eprints.umm.ac.id/50985/2/BAB%20II.pdf http://eprints.umm.ac.id/50985/4/BAB%20III.pdf http://eprints.umm.ac.id/50985/3/BAB%20IV.pdf http://eprints.umm.ac.id/50985/23/BAB%20V.pdf http://eprints.umm.ac.id/50985/5/LAMPIRAN.pdf http://eprints.umm.ac.id/50985/ |
Daftar Isi:
- Edible film is a thin coating that can serve as a coating of a product and can be an alternative substitute for synthetic plastic packaging because the edible film is made from natural materials and environmentally friendly. Corn starch is one of the hydrocolloids that can utilized as the raw material edible film. The addition of Mango extract is done with the aim of producing edible films that have good functional value. This study uses the group random plan. The first factor is concentrations of corn starch (1%, 2%, and 3% b/vtotal) while the second factor is the concentration of Mango Temu Extract (3%, 5%, and 7% v/vtotal). The observed parameters include thickness, water vapor transmisii, elongation, tensile strength, and moisture content. The result of the study showed that the concentration of corn starch and mango appointment concentration is very noticeable to the thickness, transmisii rate of water vapor, tensile strength, elongation, and moisture content. The given treatment lowers the quality of the edible film in elongation parameters, the transmisii rate of water vapor and tensile strength. The best treatment of edible film produced in this study at the treatment of corn starch concentration of 3% and mango concentration of 5% with the code (J3K5) with a thickness value of 0.160 mm, transmisii water vapor 24.23 g/cm2, the value of tensile strength 7.66 N/cm2, 32.67% and water content of 7,43%.