perbaikan sifat mekanik dan laju transmisi uap air edible film dari pati ganyong termodifikasi dengan menggunakan lilin lebah dan surfaktan improving the mechanical and water vapour transmission rate properties of edible film from modified ganyong starc

Clicks: 215
ID: 180841
2012
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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 %.   Keywords: Carboxymethyl cellulose, lecithin, modification, starch, surfactants   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. Kata kunci: Carboxymethyl cellulose, lesitin, modifikasi, pati, surfaktan
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santoso2012agritechperbaikan Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Budi Santoso;Filli Pratam;Basuni Hamzah;Rindit Pambayun
Journal Nature Methods
Year 2012
DOI
10.22146/agritech.9650
URL
https://jurnal.ugm.ac.id/agritech/article/view/9650
Keywords
agriculture (general)technology (general)

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