PENENTUAN KOEFISIEN PERMEABILITAS FILM EDIBEL TERHADAP TRANSMISI UAP AIR, GAS O2, DAN GAS CO2
ABSTRACT: Edible film is
commonly used in the preservation of fresh and minimally processed fruits. The
suitability to be used for such purpose mainly determined by its physical
characteristics like transmission properties, particularly its permeability to
water vapour, oxygen and carbon dioxide. The research was conducted to
determine the transmission properties of the edible film made up of low metoxyl
pectins (LMP) as a primary component combined with stearic acid at a level of
0.25% v/v. Particular study was made to determine the permeability of the film
towards water vapour, oxygen and carbon dioxide at various ranges of
temperatures (5 to 28oC) and relative humidities (0 to 80%) examined on the
film with thicknesses of 20 – 50 µm. The results indicated that the permeability
coefficients of the film varied with transmitted substances. The values were
12.89 – 19.45 g.mm/ (m2.day.kPa) for water vapour, 3.26 – 28 mL.mm/(m2.day.kPa)
for oxygen and 149 – 129 mL.mm/(m2.day.kPa) for carbon dioxide.
Key words: LMP-based edible
film, permeability coefficients
Penulis: Anang Lastriyanto,
Bambang Dwi Argo, Sumardi H. S., Nur Komar, La Choviya Hawa, Mochamad Bagus
Hermanto
Kode Jurnal: jppertaniandd070025
