Sifat Fisik Edible Film Pati Sagu dengan Penambahan Plasticizer dan Aplikasinya pada Buah Apel Terolah Minimal
| Main Author: | Laongkong, Jumriah |
|---|---|
| Terbitan: |
, 2014
|
| Subjects: | |
| Online Access: |
http://repository.unhas.ac.id/handle/123456789/8532 |
Daftar Isi:
- The research was aimed at determining the best physical and mechanical combination og plasticizer of edible film to prolong the shelf life of minimally processed apples. The research was started by extracting the strach of sago, which was follwed by making edible film using sorbitol combination 2%, 3%, 4% and CMC 0.5%, 1%, 1.5%. The past procedure was applying edible film with control model, wrapping, and coating at the temperature of 10% for days. The finding revealed that sago starch could be used as the basic component of edible film because the gelatinization temperature was 70.5%, water content was 8.75%, starch content was 96.17%, and amylase content was 13.30%. The best formula of the edible film was obtained from the film that was added with sorbitol 3% and CMC 1.5%, which had the smallest water vapor, 0.16 g/m2 hour. The best application of edible film was gained from wrapping, which could keep shelf life of minimaly processed apples for 3 days the temperature