VARIASI KONSENTRASI PEKTIN KULIT DURIAN TERHADAP KARAKTERISTIK FISIK DAN MEKANIK EDIBLE FILM DARI PATI UBI JALAR UNGU
Abstract: The research aims to
determine the best concentration of durian leather pectin and to repair
physically and mechanically of edible film of purple sweet potato starch. The
research was carried out experimentally by Completely Randomized Design with
four treathments and four replications. It used different concentrations of
durian leather pectin, which consist of 0, 10%, 20%, and 30%. The data obtained
were analyzed statistically using Analysis of Variance and followed by Duncan’s
New Multiple Range Test test at 5% level. The parameters observed are the film
thickness, the steam transmission rapid, the film solubility, tensile strength,
and elongation. Results of ANOVA showed that the variation of durian’s leather
pectin which influenced all parameters test. The best treatment for this
research was edible film from purple sweet potato starch with adding 30% durian
leather pectin. Edible film for this
treatment has 0.1280 thickness value, 5.9112 grams/m2.hour steam transmission
rapid, 89.9575% solubility, 8.680MPa tensile strength, and 23.5637% elongation.
Penulis: Indra Lesmana, Akhyar
Ali, Vonny S Johan
Kode Jurnal: jppertaniandd170132
