KAPPA KARAGINAN SEBAGAI BAHAN DASAR PEMBUATAN EDIBLE FILM DENGAN PENAMBAHAN PATI JAGUNG (MAIZENA)
Abstract: The objective of
this research was to get the best formulation of kappa carrageenan as basic
component of edible film with the addition of corn starch and to improve
transparency and the rate of water transfer edible film. This research was
conducted experimentally by using Completely Randomized Design (CRD) with
factorial arrangement (4x3). The first factor was the concentration of corn
starch (0; 2,5; 5 and 7,5g) and the second factor was kappa carrageenan
concentration (0,6; 0,8 and 1 g). The result of variance analysis showed
interaction of addition of corn starch and kappa carrageenan significantly
affect edible film transparency. The addition of corn starch concentration gave
significantly affect on thickness, water transfer, and transparency. The
Addition of different carrageenan concentration gave significantly affect for
thickness and water transfer. The best formulation according to characteristics
of edible film was the J2K2 treatment which has thickness 0,144 mm, water
transfer 0,055 g/hour and transparency 5,812.
Penulis: Iva Ancewita Saragih,
Fajar Restuhadi, Evy Rossi
Kode Jurnal: jppertaniandd160122
