Kajian Konsentrasi Pati Singkong Karet (Manihot glaziovii) dan Penambahan Fraksi Oleat dan Asam Oleat pada Karakteristik Fisik dan Barrier Edible Film

Authors

  • Anik Wahyuningsih Universitas Muhammadiyah Malang
  • Damat Damat Universitas Muhammadiyah Malang
  • Warkoyo Warkoyo Universitas Muhammadiyah Malang

DOI:

https://doi.org/10.22219/fths.v2i1.12965

Keywords:

Ceara rubber, edible film, lipid

Abstract

The edible film can be an alternative packing of safe and biodegradable products. The utilization of Ceara rubber starch (Manihot glaviovii) as an edible film making material with the addition of oleic fraction and oleic acid is expected to improve the characteristic of starch-based edible film. The purpose of this study are: (i) to know the existence of interaction between the treatment of Ceara starch concentration and addition of oleic fraction and oleic acid on physical characteristics and barrier of edible film, (ii) to know the effect of treatment of Ceara starch concentration on physical characteristics and barrier of edible film, and (iii) to know the effect of oleic fraction and oleic acid addition on physical characteristics and barrier of edible film. This research uses Randomized Completely Block Design (RCBD) factorial composed of two factors. The first factor was the difference in the concentration of the ceara rubber starch consisting of 3 levels (3%, 4%, and 5%) and the second factor was the addition of lipids (0% lipid, 15% RBDPO, and 15% oleic acid (w/w polymer)) with 3 repetitions. Parameters measured were thickness, transparency, water vapor transmission rate (WVTR), elasticity, tensile strength, solubility, and microstructure of the edible film. The results showed that there was an interaction between the concentration of ceara rubber starch with the lipid addition of in WVTR, elasticity, and tensile strength parameter of edible film. The concentration of ceara rubber starch has a significant effect on the parameters of thickness, transparency, and solubility. The addition of lipids significantly affected the parameters of thickness, transparency, and WVTR. The best treatment was obtained P2A3 (4% ceara rubber starch + 15% oleic acid) with an average thickness of 0,133 mm, transparency 0,818 a/mm, 17,246 g/m2.day water vapor transmission rate, 48,781% elasticity, tensile strength 1,458 MPa, and 44.035% solubility.

Downloads

Download data is not yet available.

References

Alves, V.D., Mali, S., Beleia, A. dan Grossmann, M.V.E. 2007. Effect of Glycerol

and Amylase Enrichment on Cassava Starch Film Properties. Journal of

Food Engineering. 78: 941-946.

Badan Litbang Pertanian. 2011. Inovasi Pengolahan Singkong Meningkatkan

Pendapatan dan Divesifikasi Pangan. Sinartani Edisi 4-10 Mei 2011 No.

Tahun XLI. 10 hlm.

Barus, S.P., 2002. Karakteristik Film Pati Biji Nangka (Artocarpus integra Meir)

dengan Penambahan CMC. Skripsi. Biologi. Universitas Atma Jaya.

Yogyakarta.

Chen G., B. Zhang and J. Zhao. 2015. Dispersion Process and Effect of Oleic Acid

on Properties of Cellulose Sulfate-Oleic Acid Composite Film. Materials

, 8, 2346-2360

Falguera A, Quintero JP, Jimenez A, Munoz JA, dan Ibarz A. 2011. Edible Films

and Coatings: Structures, Active Functions and Trends in Their Use. Article

in Press. J Trends in Food Sci Tech. 20: 1-12.

Hawa, T. L., Imam T., dan Lilik E. R. 2015. Pengaruh Pemanfaatan Jenis dan

Konsentrasi Lipid terhadap Sifat Fisik Edible Film Komposit Whey-Porang.

J. Ilmu-Ilmu Peternakan 23 (1):35 – 43.

Hui, Y. H. 2006. Handbook of Food Science. Technology and Engineering Volume

CRC Press. USA.

Murdianto. 2005. Sifat Fisik dan Mekanik Edible Film Ekstrak Daun Janggelan.

Jurnal Agrosains. 18 (3) Juli 2005.

Pamilia C., Linda L., dan R. A. Mardiah. 2014. Pembuatan Film Plastik

Bioedgradable dari Pati Jagung dengan Penambahan Kitosan dan

Pemlastis Gliserol. Jurnal Teknik Kimia No. 4, Vol. 20 hal 26. Palembang:

Jurusan Teknik Kimia Fakultas Teknik Universitas Sriwijaya.

Rahim, A., Nur A., Haryadi, dan Umar S. 2010. Pengaruh Konsentrasi Pati Aren

dan Minyak Sawit terhadap Sifat Fisik dan Mekanik Edible Film. J.

Agroland 17 (1) : 38 – 46.

Santoso, B., D. Saputra, dan Pambayun. 2004. Kajian Teknologi Edible Coating

dari Pati dan Aplikasinya untuk Pengemas Primer Lempok Durian. Jurnal

Teknologi dan Industri Pangan Vol. XV No. 3, November 2004 : 239-243.

Siswanti. 2008. Karakteristik Edible Film dari Tepung Komposit Glukomanan

Umbi Iles-Iles (Armophallus muelleri B.) dan Tepung Maizena. Skripsi

UNS. Surakarta.

Syarifuddin, A dan Yunianta. 2015. Karakterisasi Edible Film dari Pektin

Albedo Jeruk Bali dan Pati Garut. J. Pangan dan Agroindustri Vol.3 No.4

-1547

Tanaka, M., Ishizaki, S., Suzuki, T., and Takai, R. 2001. Water Vapour

Permeability of Edible films Prepared from fish Water Soluble Proteins as

Affected by Lipid Type. Journal of Tokyo University of Fisheries, 87, 31–37

Warkoyo, B. Rahardjo, D. W. Marseno, dan J. N. W. Karyadi. 2014. Sifat Fisik,

Mekanik dan Barrier Edible Film Berbasis Pati Umbi Kimpul (Xanthosoma

sagittifolium) yang Diinkorporasi dengan Kalium Sorbat. Agritech, Vol. 34,

No. 1, Februari 2014.

Wiryawan, A. 2007. Kimia Analitik. Malang: Departemen Pendidikan Nasional.

Zahedi, Y., N. Sedaghat, and B. Ghanbarzadeh. 2011. Effect of Physical State of

Fatty Acids on the Physical Properties of PGP-Based Emulsified Edible

Film. International Journal of Nuts and Related Sciences 2 (2): 09-16.

Downloads

Published

2019-01-31

How to Cite

Wahyuningsih, A., Damat, D., & Warkoyo, W. (2019). Kajian Konsentrasi Pati Singkong Karet (Manihot glaziovii) dan Penambahan Fraksi Oleat dan Asam Oleat pada Karakteristik Fisik dan Barrier Edible Film. Food Technology and Halal Science Journal, 2(1), 13–25. https://doi.org/10.22219/fths.v2i1.12965

Issue

Section

Articles