pemanfaatan karaginan dan gum arabic sebagai edible film berbasis hidrokoloid (the use of carrageenan and gum arabic for hidrocolloid based edible film)

Clicks: 273
ID: 198644
2013
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Abstract
The objective of this research was to study the characteristic of edible film from carrageenan and gum Arabic with different concentration. The experiment was arranged in factorial randomized block design with carrageenan concentration and gum Arabic concentration as the treatment factors and was done in triplicates. The treatments consisted of carrageenan concentration (2%, 2,5%, and 3%) and gum Arabic concentration (0,2%, 0,4%, and 0,6%). The results showed that carrageenan concentration, gum Arabic concentration, and interaction between the two treatments significantly affected (p<5%) the thickness, tensile strength, percentage of elongation, water vapor transmission rate, and water activity. The best edible film characteristics were 0.,050 mm of thickness, 19.61 x 106 N/m2 of tensile strength, 14.095% of percentage of elongation, 7.368 g/m2.24 h of water vapor transmission rate, and 0.3028 of water activity got from interaction between 2% of carrageenan concentration and 0.2% gum Arabic concentration. Keywords : Carrageenan, edible film, gum arabic   ABSTRAK   Penelitian ini bertujuan untuk memperlajari karakteristik edible film yang terbuat dari karagenan dan gum Arabic. Rancangan penelitian yang digunakan adalah rancangan acak kelompok dengan dua faktor perlakuan dan tiga kali ulangan. Faktor perlakuan tersebut adalah konsentrasi karagenan (2%, 2,5%, dan 3%) dan konsentrasi gum Arabic (0,2%, 0,4%, dan 0,6%). Hasil penelitian menunjukkan bahwa perlakuan konsentrasi karagenan, gum arabik, dan interaksi berpengaruh nyata (p<5%) terhadap ketebalan, kuat tusuk, kuat tarik, persen pemanjangan, laju transmisi uap air, dan aktivitas air. Karakteristik edible film terbaik yang dihasilkan dalam penelitian ini adalah ketebalan 0,050 mm, kuat tarik 19,61 x 106 N/m2, persen pemanjangan 14,095%, laju transmisi uap air 7,368 g/m2.24 h, dan aktivitas air 0,3028 pada perlakuan 2% karagenan dan 0,2% gum arabik. Kata kunci: Karaginan, edible film, gum arabic
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santoso2013agritechpemanfaatan Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Budi Santoso;Herpandi Herpandi;Puspa Ayu Pitayati;Rindit Pambayun
Journal Nature Methods
Year 2013
DOI
10.22146/agritech.9802
URL
https://jurnal.ugm.ac.id/agritech/article/view/9802
Keywords
agriculture (general)technology (general)

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