| NIM | A1M008024 |
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| Namamhs | REMAREZY RAFSANJANI MUBARAK |
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| Judul Artikel | PEMANFAATAN SERAT ONGGOK SEBAGAI BAHAN KOMPOSIT PEMBUATAN EDIBLE FILM BERBAHAN DASAR PATI GARUT |
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| Abstrak (Bhs. Indonesia) | Penambahan serat onggok sebagai bahan komposit edible film berbahan dasar pati garut mampu memberikan karakteristik fisik dan mekanis yang lebih kuat. Tujuan penelitian adalah : 1) mengetahui pengaruh penambahan serat onggok terhadap sifat fisik dan mekanis edible film berbahan dasar pati garut, 2) mengetahui pengaruh penambahan gliserol terhadap sifat fisik dan mekanis edible film berbahan dasar pati garut, 3) mengetahui pengaruh interaksi penambahan serat onggok dan gliserol terhadap sifat fisik dan mekanis edible film berbahan dasar pati garut. Penelitian menggunakan Rancangan Acak Lengkap dengan dua kali ulangan. Faktor yang dicoba adalah penggunaan serat onggok (% b/b dari berat kering pati garut) (S) terdiri atas S0 (0%), S1 (40%), S2 (80%) dan S3 (100%), serta gliserol (% v/v dalam larutan film) (P) terdiri atas P0 (0%), P1 (3%) dan P2 (5%) sehingga diperoleh 12 kombinasi perlakuan. Setiap perlakuan diulang sebanyak 2 kali sehingga diperoleh 24 unit percobaan. Hasil penelitian menunjukkan bahwa penambahan serat onggok tidak mempengaruhi nilai Laju Transmisi Uap Air (LTUA), susut bobot, kuat tarik dan pemanjangan maksimum edible film berbahan dasar pati garut. Penambahan gliserol sebesar 3% v/v larutan film menghasilkan nilai LTUA, kuat tarik dan pemanjangan maksimum terbaik yaitu masing-masing 0,0021 g/jam.cm , 1,0821 MPa dan 9,5611%. Penambahan gliserol pada edible film berbahan dasar pati garut menghasilkan morfologi edible film dengan garis-garis pemisah yang semakin kabur/ pudar. Interaksi penambahan serat onggok 100% b/b pati garut dan gliserol 3% v/v larutan film memberikan LTUA, kuat tarik dan pemanjangan maksimum terbaik masing-masing yaitu 0,0018 g/jam.cm , 1,6285 MPa dan 11,0935%. |
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| Abtrak (Bhs. Inggris) | The addition of onggok fiber as a composite edible films made from garut starch can make a strong edible films. The aim of this research were : 1) determine the effect of adding onggok fiber on the physical and mechanical properties of edible film made from garut starch, 2) determine the effect of adding glycerol on the physical and mechanical properties of edible film made from garut starch, 3) determine the effect of the nteraction between the addition of onggok fiber and glycerol on physical and mechanical properties of edible ilm made from onggok starch. This research use a complete randomized design with two replications. The consists of S0 (0%), S1 (40%), S2 (80%) and S3 (100%), and glycerol ( % v / v in the film solution) (P) consists of P0 (0%), P1 (3%) and P2 (5%) so it resulted 12 combinations of treatments. Each treatment was repeated 2 times that obtained 24 experimental units. The results showed that the addition of cassava fiber did not affect the value of the water vapor transmission rate (WVTR), shrinkage weights, tensile strength, and the maximum elongation of edible film made from garut starch. The addition of glycerol 3% v/v of film solution produced the best value in WVTR, tensile strength and the maximum elongation. The values were 0.0021 g/h.cm , 1.0821 MPa and 9.5611%. The addition of glycerol in edible film made from garut starch produced an edible film morphology with blurred/faded. The interaction between the 100% addition of onggok fiber and glycerol 3% v/v solution of the film gived the best result in WVTR, tensile strength and maximum elongation. The results were 0.0018 g/h.cm , 1.6285 MPa and 11.0935%
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| Kata kunci | edible film, onggok fiber, gliserol, garut starch |
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| Pembimbing 1 | Dr. Rifda Naufalin, SP. M.Si |
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| Pembimbing 2 | Pepita Haryanti, S.TP., M.Sc. |
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| Pembimbing 3 | |
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| Tahun | 2012 |
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| Jumlah Halaman | 13 |
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| Tgl. Entri | (belum diset) |
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