PENGARUH PERLAKUAN SODIUM TRIPOLYPHOSPHATE (STPP) PADA PATI SAGU TERMODIFIKASI TERHADAP KETEBALAN, TRANSPARANSI DAN LAJU PERPINDAHAN UAP AIR EDIBLE FILM
Abstract: The use of native
starch in production the edible film have weakness characteristic is
vulnerable. Therefore, modified of the starch was necessary improved the
functional properties of native starch. The purpose of this research was to
determined the best of modified starch with concentrations of sodium
tripolyphosphate (STPP) in making modified starch as raw material for edible
film. This research used Completely Randomized Design (CRD) with four
treatments and four replication followed by DNMRT test at 5%. The treatments in this research was S1
(STPP 0%), S2 (STPP 0.5%), S3 (STPP 1,0%) and S4 (STPP 1.5%). The resultsshowed
that the use of modified starch in a different concentration of sodium
tripolyphosphate (STPP) with has significant affected on the transparency,
water vapor transmission rate, tensile strength and elongationhowever not
significant affected on the thickness. The best treatment edible film of
modified starch in a different concentration of sodium tripolyphosphate (STPP)
in this research was S4 (STPP 1.5%) with thickness 0.0822 mm, transparency of
the value 3.3110, water vapor transmission rate 22.7418 g /m2/h, tensile
strength 1.7706 MPa, and elongation
19.3269%.
Penulis: Yulia Maharani,
Faizah Hamzah, Rahmayuni
Kode Jurnal: jppertaniandd170084
