KARAKTERISASI EDIBLE FILM BERBASIS PATI JAGUNG YANG DIINKORPORASI DENGAN BUBUK JAHE (Zingiber officinale Rosc) SEBAGAI ANTIOKSIDAN
| Main Author: | Nurfadhilah, Rosa |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2019
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/52960/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/52960/2/BAB%20I.pdf http://eprints.umm.ac.id/52960/3/BAB%20II.pdf http://eprints.umm.ac.id/52960/4/BAB%20III.pdf http://eprints.umm.ac.id/52960/5/BAB%20IV.pdf http://eprints.umm.ac.id/52960/6/BAB%20V.pdf http://eprints.umm.ac.id/52960/7/LAMPIRAN.pdf http://eprints.umm.ac.id/52960/ |
Daftar Isi:
- Edible film is alternative material packaging not harmn environment due it renewable materials. Corn starch have a high water vapor transmission rate. The incorporated of ginger flour could increasing the solid granule it reduce the cavity and the water vapor transmission rate. This study was aim to determine the effect of the incorporate of corn starch concentration on the physical characteristics and mechanical properties of edible films, and to determine the effect of incorpotate ginger flour to antioxidant levels. The study was a randomized group design (RAK). The first factor is corn starch with a concentration of 2%, 3%, 4% and the second factor is the addition of ginger powder with concentrations of 0.5%, 1.0% and 1.5%. The parameters was thickness, transparency, tensile strength, elongation, solubility, water vapor transmission rate, and Antioxidant activity. The results showed that the concentration of corn starch and ginger powder with different concentrations significantly affected thickness, transparency, tensile strength, elongation, solubility and antioxidant activity of the edible film produced. The best treatment is 3% corn starch and 0.5% ginger powder which produces edible film with a thickness of 0.188 mm; transparency 3.55 A546 / mm; tensile strength 20,698 MPa; elongation of 22.86%; water solubility 62.97%; water vapor transmission rate 4.82 g / m2 / 24 hours; and antioxidant activity 81.1%. Edible films produced meet standards based on JIS Z 1707:1997.