KARAKTERISTIK EDIBLE FILM PATI JAGUNG DENGAN PENAMBAHAN MINYAK SAWIT DAN TWEEN 20
Daftar Isi:
- DEBBY AMILITA. Characteristics of Corn Starch Edible Film with Palm Oil and Tween 20 Addition (Supervised by BUDI SANTOSO and SUGITO). The objective of research was to determine the effect of palm oil and tween 20 addition on physical and chemical characteristics of corn starch edible film. The research was conducted at Agricultural Product Processing Chemistry Laboratory, Agricultural Technology Departement, Faculty of Sriwijaya University. The research used a Completely Rancomized Factorial Design with two treatments. The first factor was palm oil addition (1%, 2%, 3%) and the second was tween 20 addition (0,5%, 1%, 1,5%). Treatments were done in triplicates. The observed parameters were physical characteristics (thickness, percentage of elongation, solubility, vapour transmition rate, and tensile strength), and chemical characteristics (water content). The result showed that palm oil addition had significant effect on thickness, percentage of elongation, vapour transmition rate, and water content. Addition of tween 20 had significant effect on percentage of elongation, and tensile strength. Interaction of palm oil and tween 20 addition affected thickness, percentage of elongation, and solubility. Based on Japanese Industrial Standard (JIS) the best edible film was obtained from A1B2 (palm oil 1% and tween 20 1%), with the following characteristics: thickness 0.23 mm, percentage of elongation 21.67%, tensile strength 5.53 gf, vapour transmition rate 16.80 g.m-2.hari-1, water content 15.52%, and solubility 66.23%.