KAJIAN KARAKTERISTIK EDIBLE FILM DARI TAPIOKA DAN GELATIN DENGAN PERLAKUAN PENAMBAHAN GLISEROL
Abstract: The use of plastic
as packaging material both primary and secondary is much encountered with the
aim of protection to the packaged product. However, plastic can cause
environmental pollution since waste from plastic is hard to decompose
naturally. This can be minimized by making the packaging biodegradable and can
be eaten. Edible film is a category of food packaging in the form of sheets
that can be eaten together with the product. This study uses data analysis in
the form of a mathematical model consisting of one factors, factors increase
the concentration of glycerol, which consists of seven levels of treatment were
0%, 0.5%, 1%, 1.5%, 2%, 2.5% and 3%. Repetition performed a total of three
times so that there are 21 experimental units. The parameters to be tested are
tensile strength, elongation, moisture content, and Water Activity (Aw). The
data obtained from each test will be analyzed by finding a mathematical model
using regression analysis. Differences addition of glycerol added percentage
shows a very close relationship to the attractiveness, percent elongation,
moisture content, and Water Activity (Aw). The higher the percentage of
glycerol is added, the percent elongation and the moisture content of edible
film is increasing, while the tensile strength and Aw decreases. The maximum
tensile force can be arrested by a film before it was torn ranged from 9.609 to
465.904 kg/cm2, change the maximum length of the edible film to cut off ranging
between 8-108%. The water content of edible film ranges between 10:46 - 13.88%,
Aw values ranging between 0551-0574.
Penulis: Atika Ariani Hendra,
Adrianus Rulianto Utomo, Erni Setijawati
Kode Jurnal: jppertaniandd151026
