PENGARUH PENGGUNAAN GLISEROL DAN PENAMBAHAN STPP (Sodium Tripolyphospate) SEBAGAI AGEN CROSS-LINKING DENGAN KONSENTRASI BERBEDA TERHADAP EDIBLE FILM PATI BIJI DURIAN
| Main Author: | Rokhmatin, Alfi |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2019
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/55092/7/PENDAHULUAN.pdf http://eprints.umm.ac.id/55092/1/BAB%20I.pdf http://eprints.umm.ac.id/55092/2/BAB%20II.pdf http://eprints.umm.ac.id/55092/3/BAB%20III.pdf http://eprints.umm.ac.id/55092/4/BAB%20IV.pdf http://eprints.umm.ac.id/55092/5/BAB%20V.pdf http://eprints.umm.ac.id/55092/6/LAMPIRAN.pdf http://eprints.umm.ac.id/55092/ |
Daftar Isi:
- Edible film is a transparent thin layer made from edible materials such as starch, protein or lipids. The starch used is durian seed starch which is not widely used and the carbohydrate content is higher than sweet potato and cassava. Problems arise because of the weaknesses of edible films such as, having hydrophilic, brittle, breakable properties and high permeability. These weaknesses must be corrected in order to create a better packaging. The addition of plasticizer in edible film aims to reduce fragility and increase film flexibility. The addition of cross-linking agents aims to strengthen the intermolecular hydrogen bonding of the film. One of the cross-linking agents is STPP (Sodium Tripolyphospate). Polyphosphate is a chemical component that functions as a buffer and polyamine whose role is to increase ionic strength (Sofos, 1986). This research was conducted to determine the effect of using glycerol and STPP as cross- linking agents with different concentrations, adding salt is expected to help produce starches that have high viscosity, bright appearance and compact gel on edible durian seed starch films. The experimental design used was a Factorial RAK with 2 factors, namely Glycerol Concentration 0.5%, 1%, 1.5% (w / v) and STPP Concentration 0%; 10%; 21% (w / w). Observation parameters that will be analyzed consist of thickness, elongation, tensile strength, WVTR, transparency and water solubility. The results showed that the interaction between glycerol and the addition of STPP as a cross- linking agent on thickness, elongation, tensile strength, WVTR, transparency, and solubility in water. The addition of glycerol affects the tensile strength, thickness, elongation and WVTR. The addition of STPP gives a very real influence on elongation, tensile strength, WVTR, and solubility. The best edible film was produced by C1S3 treatment with the addition of glycerol concentration (0.5%) and STPP (21%). In the C1S3 treatment it has a thickness of 0.21 mm, elongation 98.92%, tensile strength of 39.51 Mpa, WVTR 3.46 gram / m2 / 24 hours, transparency with a value of 4.24 A 546 / mm, a solubility of 26.08% , so that it can be applied to food products as packaging.