SIFAT EDIBLE FILM DENGAN PENAMBAHAN EKSTRAK DAUN PAPAYA (Carica papaya L.)
Daftar Isi:
- The objective of the research was to to analyze the effect of papaya leaf (Carica papaya L.) on the physical, chemical and functional edible films. The research was conducted at Agricultural Product Processing Chemistry Laboratory, Agricultural Technology Departement, Faculty of Sriwijaya University. The research used a Completely Randomized Factorial Design with two factors and each treatment was repeated three times. The frist factor was the concentration of papaya leaf (20%, 40% and 60%) and the second factor was the mixing separation method (filtering, centrifuge 1000 rpm) each treatment was repeated three times. The parameters were physical characteristics (thickness, percent of elongation, pressure strength, water vapour transmission rate), chemical characteristics (saponin test), and microbiological tests (antifungal). The concentration of papaya leaf significant effect on percent elongation (mm), pressure strength (%) , water vapor transmission rate (g.m-2.day-1). while the mixing separation method had a significant effect on the thickness, percent of elongation, water vapour transmission rate. The interaction of concentration of papaya leaf and the mixing separation method had significant effect on water vapour transmission rate. The best treatment based on some physical, characteristics is that A3B2 has a thickness 0.19 mm, percent elongation 20.00%, pressure strength 33.93 (N / m2), water vapor transmission rate 21.89 (gm-2.day-1).