KAJIAN KARAKTERISTIK FISIK DAN MEKANIKEDIBLE FILMBERBASIS PATI UMBI SUWEG (Amorphophallus paeoniifolius)DENGAN VARIASI KONSENTRASI LILIN LEBAH
| Main Author: | Lusiana, Evi |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2019
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/51277/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/51277/2/BAB%20I.pdf http://eprints.umm.ac.id/51277/3/BAB%20II.pdf http://eprints.umm.ac.id/51277/4/BAB%20III.pdf http://eprints.umm.ac.id/51277/5/BAB%20IV.pdf http://eprints.umm.ac.id/51277/6/BAB%20V.pdf http://eprints.umm.ac.id/51277/7/LAMPIRAN.pdf http://eprints.umm.ac.id/51277/ |
Daftar Isi:
- Suweg tuber are one of the foods that have not been widely used by the community because of the content of calcium oxalate which can cause itching. The starch content in suweg tuber which is high enough can be used as a food coating to reduce plastic waste, which is to become edible film. The use of a single ingredient from the starch group has a disadvantage because it has a weak and rigid, so it needs to be added ingredients to improve the nature of edible film, by adding beeswax. The addition of beeswax is expected to improve the physical and mechanical properties of edible film because of its hydrophobic nature to inhibit the loss of steam from products packed by edible film. The purpose of this study was to determine the interaction of additional variations in the concentration of suweg starch and beeswax on the physical and mechanical characteristics of edible film. This study consisted of two research factors. The first factor was the variation in the concentration of suweg starch which consisted of 3 levels, namely 3%; 4%; 5% (b/v). The second factor is the variation of the concentration of beeswax which consists of 3 levels, namely 1%; 2%; 3% (b/v). The experiment used factorial Randomized Block Design (RBD). Parameters of observation included analysis of raw materials in the form of water content, starch content and amylose starch content of suweg whileanalysis edible film included thickness, transparency, tensile strength, elongation, solubility, water vapor transmission rate and surface structure. The results showed that there was a very real interaction between the addition of suweg tuber and beeswax starch to thickness, elongation, tensile strength, and water vapor transmission rate and there was a real interaction with the transparency and solubility of edible film. The best treatment with near-standard results is edible film with suweg starch concentration 3% (b/v) and beeswax concentration 1% (b/v). The surface structure of edible film on starch addition 3% (b/v) results in a structure that more flat and soft, while the addition of beeswax 1% (b/v) results in smaller pores.