Pengaruh penambahan esktrak kunyit putih terhadap sifat antibakteri pada Edible film ubi jalar dan whey protein

Adhipraja, Faisal Wahyu (2019) Pengaruh penambahan esktrak kunyit putih terhadap sifat antibakteri pada Edible film ubi jalar dan whey protein. Diploma thesis, UIN Sunan Gunung Djati Bandung.

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Abstract

Plastik yang banyak digunakan sebagai bahan pengemas makanan pada umumnya merupakan polimer sintetik non-biodegradable sehingga apabila penggunaanya tidak dibatasi dapat menyebabkan pencemaran lingkungan. Salah satu alternatif pengganti plastik sebagai pengemas makanan adalah edible film yang memiliki sifat biodegradable dan dapat dimakan bersama dengan makanan yang dikemasnya. Edible film berbahan pati memiliki potensi untuk dikembangkan karena keberadaan pati yang melimpah dan beragam di Indonesia. Penambahan bahan antibakteri dapat meningkatkan daya tahan bahan pangan terhadap bakteri sehingga kualitasnya dapat lebih terjaga. Salah satu bahan antibakteri yang dapat digunakan pada proses pembuatan edible film adalah ekstrak kunyit putih karena kunyit putih sudah dikenal sebagai tanaman obat dan mengandung senyawa bioaktif yang sangat bermanfaat. Penambahan bahan antibakteri akan merubah karakteristik fisik dan mekanis edible film. Metode yang dilakukan pada penelitian ini terdiri dari tiga tahap. Tahap pertama yaitu preparasi dan karakterisasi pati ubi jalar oranye (meliputi kadar pati dan kadar air). Tahap kedua yaitu preparasi dan karakterisasi esktrak kunyit putih dengan cara uji fitokimia. Tahap ketiga yaitu preparasi dan karakterisasi edible film (meliputi uji ketahanan air, uji sifat mekanik, analisis gugus fungsi (FTIR) serta analisis sifat morfologi (SEM)). Hasil karakterisasi pati diperoleh kadar pati 43,16% dengan kadar air 13,95%. Hasil karakterisasi edible film dengan penambahan ekstrak kunyit putih hasil terbaik yaitu pada penambahan sebanyak 7% dengan nilai kuat tarik dan elongasi berturut-turut adalah 40,9209±2,5290 Mpa dan 18,03%. Hasil FTIR menunjukkan blending secara fisika dan hasil SEM menunjukkan morfologi permukaan edible film yang cukup rapat namun terdapat bintik putih dan permukaan yang kurang rata. Hasil pengujian antibakteri pada bakteri pada bakteri E.coli ATCC 11229 tidak menghasilkan zona hambat dan pada S.aureus ATCC 6538 terdapat zona bening namun tidak dapat diukur yang menunjukkan adanya sifat antibakteri yang sangat lemah pada edible film ekstrak kunyit putih yang dihasilkan. Plastics that are widely used as food packaging materials are generally non-biodegradable synthetic polymers so that if their use is not limited it can cause environmental pollution. One alternative to plastic as a food packaging is edible film which has biodegradable properties and can be eaten together with the food it is packaged. Edible film made from strach have the potential to be developed because of the abundant and diverse strach in Indonesia. The addition of antibacterial material can increase food resistance to bacterial so the quality can be better maintained.One of the antibacterial material can be used in process of making edible film is white turmeric extract because white turmeric is alredy known as a medicinal plant and contains bioactive compunds that are very useful. The addition of antibacterial materials will change the physical and mechanical characteristics of edible film.The method carried out in this study consisted of three thigs.. The first step was the preparation and characterization of orange sweet-potato strach (including strach and moisture content). The second stage is the preparation and characterization of white tumeric extract by phytochemical test. The third stage is the preparation and characterization of edible film (including water resistance test, mechanical properties test, fungction group analysis (FTIR) and morphological properties analysis (SEM)). The result of strach caracterization obtained the strach content 43,16% with a moisture contain of 13,95%. The result of characterization edible film by adding the best white tumeric extract were 7% with the tensile strenght, and combined-successful elongation values were 40,9209±2,5290 Mpa and 18,03%. The FTIR result showed physical mixing and SEM results showed the morphology of edible film surface that were quite dense with white spots and uneven surfaces. The results of antibacterial testing on bacteria E.Coli ATCC 11229 did not produce inhibitory zone and on S.aureus ATCC 6538 was a clear zone but could not construct taht indicating the presence very weak antibacterial potential in edible film by adding white turmeric extract.

Item Type: Thesis (Diploma)
Uncontrolled Keywords: antibakteri; edible film; ekstrak kunyit putih; pati ubi jalar
Subjects: Organic Chemistry
Biochemistry > Miscellaneous Biochemicals
Ecology > Environmental Chemistry
Technology of Industrial Chemicals > Organic Chemicals
Divisions: Fakultas Sains dan Teknologi > Program Studi Kimia
Depositing User: Faisal Isal Faisal Wahyu Adhipraja
Date Deposited: 08 Oct 2019 07:21
Last Modified: 08 Oct 2019 07:21
URI: http://digilib.uinsgd.ac.id/id/eprint/25018

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