PENGARUH PENAMBAHAN SORBITOL TERHADAP KARAKTERISTIK FISIKOKIMIA EDIBLE FILM BERBAHAN DASAR PATI GANDUM
Abstract: The usage of
plastics as food packaging is very widely used in Indonesia. Plastic is a
packing material which still dominates because as a good barrier properties
against oxygen, carbon dioxide and water vapor. The weakness of this plastic is
its non biodegradable characteristic so to overcome this problem, an alternate
packaging material is developed by making the packaging biodegradable and
edible. Wheat starch granule has a lipid amount of 0,7 to 1,4%, wheat starch
has amylose content quite high at 25%. The existence of lipid which will tend
to complex with the amylose of the starch and reduce its water-binding
capacity. This study aimed to determine the effects of sorbitol on the
physicochemical characteristics of the edible film. This study uses a
mathematical data analysis regression which consists of a single factor, the
addition of sorbitol concentration factor with seven levels of treatment: 1%;
1,2%; 1,4%; 1,6%; 1.8%; 2%; 2,2% (w/w). Edible film has water content 5.7 -
11.46% ; percent elongation 2,56 - 11,94% ; percent of dissolution 39,14 –
64,04% ; water vapor permeability 5,49 x 10-9 – 1,67 x 10-9 g/m.h.Pa, and
tensile strength 132,04 – 339,15 kg/cm2.
Penulis: Diva Nathania
Riyanto, Adrianus Rulianto Utomo, Erni Setijawati
Kode Jurnal: jppertaniandd170749
