Pembuatan Edibel film dari pati ubi jalar (Ipomea Batatas) dengan penambahan protein Whey sebagai pengemas makanan

sarimarinda, yuli (2019) Pembuatan Edibel film dari pati ubi jalar (Ipomea Batatas) dengan penambahan protein Whey sebagai pengemas makanan. Diploma thesis, UIN Sunan Gunung Djati Bandung.

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Abstract

INDONESIA : Plastik komersil yang digunakan sekarang keberadaanya sulit didegradasi oleh mikroba tanah sehingga menyebabkan berbagai masalah terhadap lingkungan. Hal inilah yang mendorong adanya pengembangan teknologi jenis kemasan yang bersifat biodegradable, diantaranya edible film. Edible berbahan dasar pati ubi jalar orange ini merupakan salah satu upaya yang dapat dilakukan untuk mengurangi permasalahan ini. Edible film dari pati ubi jalar memiliki kelemahan seperti mudah terhidrasi, mudah mengembang, dan mudah robek tetapi dapat diatasi dengan penambahan whey protein serta sorbitol sehingga didapat edible film yang memiliki kualitas tinggi. Protein whey ini berfungsi sebagai biopolimer tambahan yang dapat meningkatkan sifat mekanik edible film. Sedangkan sorbitol ditambahkan untuk meningkatkan elastisitas dan fleksibilitas edible film. Metode pembuatan edible film ini dilakukan dalam dua tahap yaitu ekstraksi pati ubi jalar dan pembuatan edible film yang selanjutnya dilakukan karakterisasi. Hasil karakterisasi pati ubi jalar memiliki kadar pati 44,19%, dan kadar air 13,95%. Hasil karakterisasi edible film menunjukkan nilai kuat tarik terbaik pada konsentrasi whey 6% sebesar 17,5385 Mpa dan daya serap air sebesar 16,44%. Sedangkan untuk nilai elongasi tertinggi pada konsentrasi whey protein 6% sebesar 84,46%. Pada hasil FTIR tidak ditemukan gugus fungsi baru sehingga hal ini menunjukkan bahwa edible film yang terbentuk merupakan proses blending secara fisika. Pada hasil SEM edible film dengan konsentrasi whey tertinggi 6% lebih baik hasilnya karena retakan yang lebih sedikit. ENGLISH : Commercial plastic used now is difficult to be degraded by soil microbes, causing various environmental problems. This is what drives the development of biodegradable packaging type technology. Edible films from natural materials which are quite large in number and easily obtainable are alternative solutions to reduce this plastic waste. This edible made from orange sweet potato starch is one of the efforts that can be done to reduce this problem. Edible film from sweet potato starch has weaknesses but can be overcome by adding whey protein and sorbitol to obtain high quality edible film. This whey protein functions as an additional biopolymer which can improve the mechanical properties of edible films. While sorbitol is added to increase the elasticity and flexibility of edible films. The method of making edible film is divided into two, namely the extraction of sweet potato starch and the making of edible film which is then characterized. The results of the characterization of sweet potato starch had 44.19% starch content, and 13.95% water content. The results of edible film characterization showed the best tensile strength value at 6% whey concentration of 17.5385 MPa and water absorption of 16.44%. Whereas the highest elongation value at the concentration of 6% whey protein was 84.46%. In the FTIR results no new functional groups were found so this shows that the edible film formed was a physical blending process. In SEM edible film results with the highest whey concentration of 6% better results due to fewer cracks.

Item Type: Thesis (Diploma)
Uncontrolled Keywords: edible film; sorbitol; whey protein
Subjects: Chemistry and Allied Science
Chemistry and Allied Science > Data Processing and Analysis of Chemistry
Analytical Chemistry
Divisions: Fakultas Sains dan Teknologi > Program Studi Kimia
Depositing User: Yuli Sarimarinda
Date Deposited: 12 Dec 2019 03:46
Last Modified: 12 Dec 2019 03:46
URI: http://digilib.uinsgd.ac.id/id/eprint/28205

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