KARAKTERISTIK EDIBLE FILM FUNGSIONAL DENGAN PENAMBAHAN FILTRAT GAMBIR (UNCARIA GAMBIR ROXB.) DAN MINYAK SAWIT MERAH (ELAEIS GUINEENSIS JACQ.)
Daftar Isi:
- The objective of this research was to determine the effects of gambir filtrate (Uncaria gambir Roxb.) and red palm oil (Elaeis guineensis Jacq.) addition on the characteristics of functional edible film. The experiment used a Factorial Completely Randomized Design with two factors and experiment was conducted in triplicates. The first factor was the concentration of gambir powder (20%, 30%, 40% w/v) and the second factor was of concentration red palm oil (1%, 1,5%, 2% v/v). The observed parameters were moisture content, thickness, percentage elongation, strength, color, water vapor transmission rate, antioxidant activity, and antibacterial activity. The results showed that gambir filtrate addition had significant effects on moisture content, percentage elongation, color (L*, a*), and antioxidant activity, whereas the concentration of red palm oil had significant effects on percentage elongation, strength, and color (L*, a*, b*). Moreover, the interaction of the two factors had significant effect on color (L*, a*). Based on all parameters, the best treatment was A3B3 (gambir powder 40%, red palm oil 2%) with moisture content, 21.45%, thickness 0.041 mm, percentage elongation 32.14%, strength 111.60 gf, L* 52.20%, a* 16.37%, b* 24.23%, water vapor transmission rate 61.15 g.m-2.day-1, antioxidant activity 14.09 ppm, and the