PENAMBAHAN SORBITOL SEBAGAI PLASTICIZER DALAM PEMBUATAN EDIBLE FILM PATI SUKUN
Abstract: Edible film is a
thin layer of edible material placed on the surface of food products to provide
a barrier for moisture, oxygen and solid transfer of the food. The main raw
material in making edible film is breadfruit starch, chitosan as stabilizer and
sorbitol as plasticizer. Theaimed of this research was to determine the effect
sorbitol addition as a plasticizer to the quality of edible film and determine
the proper concentration of sorbitol to produce an elastic and not fragile
edible film. This research used a completely randomized design (CRD) with five
treatments (without sorbitol, 0.4%, 0.8%, 1.2% and 1.6%) and four replications.
The result showed that the best sorbitol concentration was S1 (0.4%) with
thickness 0.21mm, The rate of water vapor transmission 462.11 g/m2/24 h,
tensile strength 10.33 Mpa and elongation 5.29%.
Penulis: Anugerah Dwi Putra,
Vonny Setiaries Johan, Raswen Efendi
Kode Jurnal: jppertaniandd170146
