KARAKTERISASI EDIBLE FILM KOMPOSIT DARI GLUKOMANAN UMBI ILES-ILES (Amorphopallus muelleri Blume) DAN MAIZENA

SISWANTI, (2008) KARAKTERISASI EDIBLE FILM KOMPOSIT DARI GLUKOMANAN UMBI ILES-ILES (Amorphopallus muelleri Blume) DAN MAIZENA. Other thesis, Universitas Sebelas Maret.

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    Abstract

    The use of glucomanan and maizena flour combination is presumed to produce a strong but elastic edible film as well as to have lower permeability to H2O. This research has four objectives: first, to find out the characteristic of extraction result glucomanan; second, to find out the effect of extraction result glucomanan on the physical (thickness and solvability) properties, mechanical (elongasi and tensile strength), as well as edible film inhibition of glucomanan-maizena combination against the water vapour transmission rate; third, to find out the edible film’s capability of inhibiting the apple weight loss through wrapping method; and fourth to find out the edible film’s capability of inhibiting the apple weight loss and browning through coating method. This research consisted of six major steps: material storage, glucomanan extraction and characterization, edible film preparation, characterization and application. In this research a completely random design was used with two replications in preparing edible film for each treatment of glucomanan concentration and two replications for the edible film characterization testing for each film preparation replication. The data obtained was analysed for its variance; if there is a difference, it was then followed with Duncan Multiple Range Test Analysis at significance level of 0,05. The specimen of iles-iles flour and glucomanan is 15% and 9,88%. The isolation result glucomanan consists of 9,78% water; 1,54% N; 0,41% fat; 3,40% ash; 0,55% crude fibre and 84,87% carbohydrate (by different). The increased glucoman concentration tends to increase the edible film’s thickness, solvability, tensile strength, and elongasi, but it decreases its water vapour transmission rate. The lowest water vapour transmission rate occurs at the edible film with glucoman addition of 15%. The apple pieces weight loss with wrapping method about 0,0885 g/hour. In coating method, the best result is obtained composite film of glucoman-maizena 15%, because of having the lowest weight loss of 0.0597 g/hour and indifferent colour brightness of apple until the observation day 3. Keywords: Iles-iles (Amorphopallus muelleri Blume), glucomanan, edible film, maizena.

    Item Type: Thesis (Other)
    Subjects: S Agriculture > SB Plant culture
    Divisions: Fakultas Pertanian
    Depositing User: Users 837 not found.
    Date Deposited: 21 Aug 2013 18:16
    Last Modified: 21 Aug 2013 18:16
    URI: https://eprints.uns.ac.id/id/eprint/10211

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