PENGARUH PENAMBAHAN GAMBIR, MINYAK SAWIT, DAN JERUK KUNCI TERHADAP KARAKTERISTIK FISIK DAN ANTIBAKTERI DALAM EDIBLE FILM KOMPOSIT
Daftar Isi:
- The objective of the research was to obtain a composite edible film formulation with the best physical and antibacterial characteristic. The research was conducted at the Agricultural Product Processing Chemistry Laboratory, Department of Agricultural Faculty, Sriwijaya University, Indralaya from December 2014 to December 2015. This research used a factorial completely rancomized design with three factors, namely gambir extract addition (0, 1.5, 3%), palm oil addition (0, 1.5, 3%) and pH value (3, 4, 5, 6) and were done in triplicates. Observed parameters were thickness, percentage of elongation, solubility, vapour transmition rate and microbial inhibition. The results (at 5% level) showed that gambir extract addition had significant effects on thickness, percentage of elongation and solubility of edible film, addition of palm oil had significant effects on thickness, percentage of elongation and solubility. On the other hand, pH value had significant effects on solubility. Interaction of gambir extract and palm oil addiction affected thickness, percentage of elongation and solubility significantly. Interaction of the three factors showed significant effects on percentage of elongation and solubility. The best edible film was obtained from A3B1C1 (gambir extract concentration 3%, palm oil consentration 0% and pH 3) sample with the following characteristics: 8.2 mm of microbial inhibition zone, 5.08 g.m-2.d-1 vapor transmission rate, 0.25 mm of thickness, 86.6% of percentage of elongation and 42.6% of solubility.