Perbaikan Sifat Mekanik dan Laju Transmisi Uap Air Edible Film dari Pati Ganyong Termodifikasi dengan Menggunakan Lilin Lebah dan Surfaktan

https://doi.org/10.22146/agritech.9650

Budi Santoso(1*), Filli Pratam(2), Basuni Hamzah(3), Rindit Pambayun(4)

(1) Program Doktor Bidang Ilmu-Ilmu Pertanian Program Pascasarjana Universitas Sriwjaya, Jl. Padang Selasa No.524, Bukit Besar Palembang 30139
(2) Program Doktor Bidang Ilmu-Ilmu Pertanian Program Pascasarjana Universitas Sriwjaya, Jl. Padang Selasa No.524, Bukit Besar Palembang 30139
(3) Program Doktor Bidang Ilmu-Ilmu Pertanian Program Pascasarjana Universitas Sriwjaya, Jl. Padang Selasa No.524, Bukit Besar Palembang 30139
(4) Program Doktor Bidang Ilmu-Ilmu Pertanian Program Pascasarjana Universitas Sriwjaya, Jl. Padang Selasa No.524, Bukit Besar Palembang 30139
(*) Corresponding Author

Abstract


Edible film from ganyong starch without and with modification were incorporated by CMC and lecithin as surfactants. Edible film were characterized with respect to water vapor transmission rate and mechanical properties. Incorporation of CMC 2 % and lecithin 1 % as surfactants decreased water vapor transmission rate. Puncture strength decreased but still fulfill Japanese Industrial Standard (JIS) 1975 min 50 gf.  Elongation of edible film increased and not fulfill JIS 1975 min 70 %.

ABSTRAK

Edible film pati ganyong sebelum dan setelah dimodifikasi ditambahkan surfaktan CMC dan lesitin. Karakteristik edible film yang diamati adalah laju transmisi uap air dan sifat mekanik (kuat tekan dan persen pemanjangan). Penambahan CMC dengan konsentrasi 2 % dan lesitin 1 % menurunkan laju transmisi uap air edible film pati ganyong. Kuat tekan edible film pati ganyong mengalami penurunan, namun masih memenuhi standar JIS 1975 minimal 50gf. Nilai persen pemanjangan edible film pati ganyong meningkat tetapi belum memenuhi standar JIS 1975.


Keywords


Carboxymethyl cellulose; lecithin; modification; starch; surfactants

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DOI: https://doi.org/10.22146/agritech.9650

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Agritech (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


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