SIFAT FISIK DAN MEKANIS EDIBLE FILM DARI TEPUNG PORANG (Amorphopallus oncophyllus) DAN KARBOKSIMETIL SELULOSA
ABSTRACT: Porang
(Amorphophallus onchophyllus) is a shrub and its tuber contains glucomannan
that functions as dietray fiber.
Glucomannan is a polysaccharides comprised of galactose, glucose, and
mannose. Glucomannan and
carboxymethylcellulose can be used as the raw materials of edible film, however
the resulting edible film has low elasticity and the quality is affected by its
dryness. The aims of this reserach were
to study the effect of glycerol as plasticizer and drying time on the edible
film quality, as well as deterimation the best teratment. This study used Completely Randomized Design with two
factors: glycerol concentration of 1, 2, and 3%; and drying time at 75C for 3, 3.5, and 4 hours. The
result showed that increasing drying time resulted in decreasing water
vapor transmission, oxygen transmission, moisture content, water activity,
elongation and thickness of edible film,
Meanwhile, increasing glycerol concentration decreased water vapor
transmission, oxygen transmission, and water activity, but increased moisture
content, elongation, and thickness of edible film. The best treatment obtained at glycerol
concentration of 3% and drying time of 4 hours.
The resulting edible film had characteristics as followed: moisture
content of 25.58%, water vapor transmission of 4.65 g/m²/24 hours, oxygen
transmission of 1.38 ml/m²/24jam, Aw of 0.54, elasticity of 65.57 %, and
thickness of 0.13 mm.
Keywords: porang flour, edible
film, glucomannan, carboxymethylcellulose
Penulis: Sudaryati H. P., Tri
Mulyani S., Egha Rodhu Hansyah
Kode Jurnal: jppertaniandd100030
