Pembuatan Edible Film Berbasis Pati Jagung dengan Menggunkan Variasi Gliserol Sebagai Plasticizer

Hayati Zahra, Ratna Ratna, Agus Arip Munawar

Abstract


Abstrak. Edible film adalah lapisan tipis bening yang dapat dikonsumsi dibuat dari pati jagung bertujuan untuk membuat kemasan yang ramah lingkungan dengan menggunakan produk pertanian. Dilakukan beberapa pengujian seperti ketebalan, laju transmisi uap air, kuat tarik, dan elongasi. Bertujuan agar mengetahui kekuatan edible film yang dibuat. Hasil penelitian menunjukan edible film yang berbahan dasar pati jagung dengan variasi gliserol yang berbeda memili ketebalan yang berbeda di antara masing-masing variasi gliserol sendiri, gliserol berpengaruh sangat nyata terhadap ketebalan edible film, semakin banyak gliserol yang ditambahkan kedalam larutan maka semakin meningkatkan ketebalan edible film. Nilai laju transmisi uap air semakin meningkat seiring bertambahnya konsentrasi gliserol, hal ini disebabkan karena gliserol yang bersifat hidrofilik atau mampu mengikat air. Sedangkan variasi gliserol tidak berpengaruh nyata terhadap kuat tarik dan elongasi

(Making edible films based on corn starch by using variations of glycerol as a plasticizer)

Abstract. Edible film is a clear thin layer that can be consumed made from corn starch aimed at making environmentally friendly packaging using agricultural products. Several tests were carried out such as thickness, water vapor transmission rate, tensile strength, and elongation. Aims to find out the power of edible films made. The results showed edible film made from corn starch with different glycerol variations having different thicknesses between each glycerol variation itself, glycerol has a very significant effect on edible film thickness, the more glycerol is added to the solution, the more the thickness of edible film increases . The rate of water vapor transmission rate increases with increasing glycerol concentration, this is due to glycerol which is hydrophilic or able to bind water. While glycerol variation has no significant effect on tensile strength and elongation.


Keywords


Edible Film; Variasi Gliserol; Pati Jagung; Edible Films; Glycerol Variations; Corn Starch;

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References


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DOI: https://doi.org/10.17969/jimfp.v5i1.13706

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Alamat Tim Redaksi:
Fakultas Pertanian,Universitas Syiah Kuala
Jl. Tgk. Hasan Krueng Kalee No. 3, Kopelma Darussalam,
Banda Aceh, 23111, Indonesia.
Email:jimfp@unsyiah.ac.id