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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/30286

Title: PEMBUATAN EDIBLE FILM DARI PATI JAGUNG DENGAN PENAMBAHAN TOMAT (Solanum lycopersicum) SEBAGAI ANTIOKSIDAN (KAJIAN KONSENTRASI PATI JAGUNG DAN GLISEROL)
Other Titles: The Preparation of Corn Starch Based Edible Film With the Additional of Tomato (Solanum lycopersicum) As Antioxidant (Review on Corn Starch Concentration and Glycerol)
Authors: Achmadi, Dedi
Keywords: Edible Film
Corn Starch
Issue Date: 30-Jun-2011
Abstract: Corn starch constitutes a hydrocolloid characterized material to be used in the edible film preparation. Research on starch has been conducted before to acknowledge physical nature of produced edible film. Improving its functional nature instead of being packager, research considers tomato filtrate as natural antioxidant in the edible film. The weakness of this starch based edible film relates to its susceptibility to torn due to mechanic treatment, and therefore, it needs glycerol as its plasticizer. The objective of this research will be to understand the appropriate concentration of corn starch and glycerol and to examine the activity of natural antioxidant in the additional tomato filtrate as antioxidant. Research employs Complete Random Planning with 2 factors. Factor I includes corn starch concentration arranging in three levels (1.25%; 1.5%; 1.75% v/wtotal). Factor II may be glycerol concentration consisting three levels (0.1%; 0.2%; 0.3% v/wtotal) with 3 replications. Data seem analyzed using variance analysis (Anova). Further test has been conducted with obvious differential test (BNT) and DMRT by 1 % and 5 % intervals of trust. The determination of best treatment utilizes Zeleny method. The comparison of best treatment with other product can be conducted using t-test. Results of research show that the treatment of corn starch combination has obvious effect (α=0.05) against all physical and chemical characters of edible film, such as antioxidant activity, water content, elongation, tensile strength, thickness, color, water permeability, and water vapor transmission rate. Glycerol has obvious effect on water content, elongation, tensile strength, water vapor transmission rate, thickness, water permeability, and color (brightness). The best treatment develops from the combination of corn starch concentration of 1.5 % v/wtotal and glycerol of 0.3 % v/wtotal (P2G3) with 35 % water content, 80.61 % antioxidant activity, 0.13 mm thickness, 4.74 kPa tensile strength, 18.42 % elongation, 0.44 g/m 2 per hour for water vapor transmission rate, 65.9 % water permeability, and 64.2 for brightness. The comparison of the best treatment and the edible film from ginger candy product shows obvious different result (α=0.05) against all physical parameters of edible film such as water content, thickness, tensile strength, elongation, water vapor transmission rate, water permeability, and color. The application of edible film in the apple pudding indicates obvious effect (α=0.05) on TBA number of apple pudding due to packaging treatment. Rancidity rate of apple pudding packaged in the edible film refers to the lowest
URI: http://elibrary.ub.ac.id/handle/123456789/30286
Appears in Collections:Minor Thesis

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