* Corresponding Author
Pengembangan Edible Film Komposit Berbasis Pati Jagung dengan Penambahan Minyak Sawit dan Tween 20
https://doi.org/10.22146/agritech.30275 Budi Santoso(1*), Debby Amilita(2), Gatot Priyanto(3), Hermanto Hermanto(4), Sugito Sugito(5)
(1) Program Studi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya, Jl. Raya Palembang-Prabumulih Km. 32, Indaralaya, Ogan Ilir, Propinsi Sumatera Selatan, 30862
(2) Program Studi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya, Jl. Raya Palembang-Prabumulih Km. 32, Indaralaya, Ogan Ilir, Propinsi Sumatera Selatan, 30862
(3) Program Studi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya, Jl. Raya Palembang-Prabumulih Km. 32, Indaralaya, Ogan Ilir, Propinsi Sumatera Selatan, 30862
(4) Program Studi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya, Jl. Raya Palembang-Prabumulih Km. 32, Indaralaya, Ogan Ilir, Propinsi Sumatera Selatan, 30862
(5) Program Studi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya, Jl. Raya Palembang-Prabumulih Km. 32, Indaralaya, Ogan Ilir, Propinsi Sumatera Selatan, 30862
(*) Corresponding Author
Abstract
The aim of this research was to determine the characteristics of composite edible film based on corn starch with the addition of palm oil and Tween 20. This study used a Factorial Randomized Completely Design with two treatments and three replications for each treatment. The first factor was the concentration of palm oil (1%; 2%; 3%) v/v (1; 2: and 3 %v/v), the second factor was the concentration of Tween 20 (0.5%; 1.0%; 1.5%)v/v. The observed parameters includes water vapour transmission rate, water content, thickness, compressive strength, elongation percentage, dan solubility. The results showed that palm oil addition had significant effect on thickness, elongation percentage, water vapour transmission rate, water content, the addition of Tween 20 had significant effect on the elongation percentage and compressive strength. The interaction between palm oil and the Tween 20 addition had significant effect on thickness, elongation percentage, and solubility. The optimum treatment based on physical and chemical charateristics of composite edible film was palm oil concentration of 1% and Tween 20 of 1% with thickness 0.23mm, elongation percentage 21.67%, solubility 89.9%, water vapour transmission rate 16.80%, water content 19.28%, and compressive strength 5.53gf.
ABSTRAK
Penelitian ini bertujuan untuk mengetahui karakteristik edible film komposit berbasis pati jagung yang dinkorporasikan dengan minyak sawit dan Tween 20. Rancangan penelitian yang digunakan adalah rancangan acak lengkap faktorial (RALF) dengan dua faktor perlakuan yang setiap perlakuannya diulang sebanyak tiga kali. Faktor pertama adalah konsentrasi minyak sawit (1%; 2%; 3%) v/v dan faktor kedua adalah konsentrasi Tween 20 (0,5%; 1,0%; 1,5%) v/v. Parameter penelitian meliputi: laju transmisi uap air, kadar air, ketebalan, kuat tekan, persen pemanjangan, dan kelarutan. Hasil penelitian menunjukkan bahwa perlakuan konsentrasi minyak sawit berpengaruh nyata terhadap ketebalan, persen pemanjangan, laju transmisi uap air, kadar air dan Tween 20 berpengaruh nyata terhadap persen pemanjangan dan kuat tekan. Interaksi kedua perlakuan penelitian ini berpengaruh nyata terhadap ketebalan, persen pemanjangan, dan kelarutan edible film komposit yang dihasilkan. Perlakuan terbaik berdasarkan sifat fisik dan kimia adalah edible film komposit adalah konsentrasi minyak sawit 1% (v/v) dan Tween 20 1%(v/v) dengan ketebalan 0,23mm, persen pemanjangan 21,67%, kelarutan 89,9%, laju transmisi uap air 16,80 %, kadar 19,28%, dan kuat tekan 5,53 gf.
Keywords
Full Text:
PDFReferences
Amaliya, R. R., dan Putri, W. D. R. (2014). Characterization Edible Film of corn starch with the addition of white saffron filtrateas antibacterial. Jurnal Pangan dan Agroindustri 2(3), 43-53.
American Society for Testing and Materials (ASTM). (1997). Annual book of ATSM standards. USA ATSM, Philadelphia.
AOAC. 2005. Official Methods of Analysis. Association of Official Analytical Chemist. Washington DC.
Bertan, L.C., Tanada-Palmu, P.S., Siani, A.C., dan Grosso, C.R.F. (2005). Effect of fatty acids and ‘Brazilian elemi’ on composite films based on gelatin. Food Hydrocolloids 19(1):73-82.
Debeaufort, F. dan Voilley, A. (1995). Effect of surfactants and drying rate on barrier properties of emulsified edible films. International Journal Food Science Technology 30: 183-190.
Fabra, M. J., Talens, P., dan Chiralt, A. (2008). Tensile properties and water vapor permeability of sodium caseinate films containing oleic acid-beeswax mixtures. Journal Food Engineering 85: 393–400.
Fennema, O.R. 1996. Food Chemistry, Third Edition. Marcel Dekker, Inc. New York-Basel-Hongkong. 1067p.
Jimenez, A., Fabra, M.J., Talens, P., dan Chiralt. (2010). Effect of lipid self-association on the microstructure and physical properties of hydroxypropyl-methylcellulose edible films contaning fatty acids. Carbohydrate Polymer 82: 585-593.
Krochta, J.M. Baldwin, E.A., dan Nisperos-Carriedo, M.O. (1994). Edible Coatings and Film to Improve Food Quality. Technomic. Publi. Co. Inc. USA.
Laohakunjit. N dan A. Noomhorm. (2004). Effect of plasticizer on mechanical and barrier properties of rice starch Film. Journal Food Science 56(2), 348-356.
Manab, A. (2008). Pengaruh penambahan minyak kelapa sawit terhadap karakteristik edible film protein whey. Jurnal Ilmu dan Teknologi Hasil Ternak 3(2):8-16.
Petersson, M. dan Standing, M. (2005). Water vapour permeability and mechanical properties of mixed starch monoglyceride films and effect of film forming condition. Food Hydrocolloids 19:123-132.
Rodriguez, M., Oses, J., Ziani, K., dan Mate, J.I. (2006). Combined effect of plasticizers and surfactants on the physical properties of starch based edible films. Food Research International 39: 840-846.
Santoso, B., Pratama, F., Hamzah, B., dan Pambayun, R. (2012). Perbaikan sifat mekanik dan laju transmisi uap air edible film dari pati ganyong termodifikasi dengan menggunakan lilin lebah dan surfaktan. Jurnal Agritech 32(1):9-14.
Santoso, B. (2011). Integrasi pati termodifikasi, surfaktan, protein, dan katekin pada pembuatan edible film. Disertasi Program Studi Ilmu Industri Pertanian Program Pascasarjana Universitas Sriwiya, Palembang.
Tanaka, M., Ishizaki, S., Suzuki, T., dan Takai, R. (2001). Water Vapor Permeability of Edible Films Prepared from Fish Water Soluble Proteins as Affected by Lipid Type. Journal of Tokyo University of Fisheries 87: 31–37.
Villalobos, R., Hernandez-Munoz, P., dan Chiralt, A. (2006). Effect of surfactants on water and barrier properties of hydroxypropyl methylcellulose films. Food Hydrocolloid 20: 502-509.
DOI: https://doi.org/10.22146/agritech.30275
Article Metrics
Abstract views : 8528
| 
views : 11245
Refbacks
- There are currently no refbacks.
Copyright (c) 2018 Budi Santoso, Debby Amilita, Gatot Priyanto, Hermanto Hermanto, Sugito Sugito
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
agriTECH has been Indexed by:
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.