EKSTRAKSI DAN KARAKTERISASI PEKTIN CINCAU HIJAU (Premna oblongifolia. Merr) UNTUK PEMBUATAN EDIBLE FILM

Rachmawati, Arinda Karina (2009) EKSTRAKSI DAN KARAKTERISASI PEKTIN CINCAU HIJAU (Premna oblongifolia. Merr) UNTUK PEMBUATAN EDIBLE FILM. Other thesis, Universitas Sebelas Maret Surakarta.

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    Abstract

    he use of green cincau’s pectin was presumed will influence the result edible film characteristics (thickness, solvability, elongation, tensile strength, and water vapour transmisssion /WVTR). There were three aim in this research; the first aim was to find out the chemical of extraction result green cincau’s pectin on the physical (thickness and solvability) properties, mechanical (elongation and tensile strength), and edible film inhibition of green cincau’s pectin against the Water Vapour Transmission Rate; third to find out edible film’s capability of inhibiting the green grape weight loss with wrapping and coating method. The five major steps in this research were material preparation (making green cincau’s powder and pectin extraction), characterization of extraction result pectin, making edible film, edible film characterization and edible film application. This research used completely random design with twice replication in edible film making for each treatment concentration and twice replication for edible film characteristic testing in each edible film making replication. Variance analysis was used to get the data; and if there was difference hence will be continued with Duncan Multiple Range Test Analysis at significance level of 0,05. Yield of green cincau powder and pectin was 27,5% and 15,2%. Extraction result pectin consist of 5,09% water; 11,06% protein; 0,35% fat; 28,5% ash, 55,00% carbohydrate (by different); and 12,15% crude fiber. Increasing of pectin concentration tends to increase thickness and tensile strength, but reduce its Water Vapour Transmission Rate. The lowest water vapour transmission rate occured at the edible film with 30% pectin concentration. Its Water Vapour Transmission Rate was 0,317 g.mm/m 2 jam. Green grape weight loss with wrapping method was 0,0212 g/jam; and the green grape weight loss with coating method was 0,0634 g/jam. The key word : green cincau’s (Premna oblongifolia Merr.), pectin, edible film.

    Item Type: Thesis (Other)
    Subjects: S Agriculture > S Agriculture (General)
    Divisions: Fakultas Pertanian
    Depositing User: Ahmad Santoso
    Date Deposited: 15 Jul 2013 18:27
    Last Modified: 15 Jul 2013 18:27
    URI: https://eprints.uns.ac.id/id/eprint/4815

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