Pengaruh penambahan Carboxy Methyl Cellulose (CMC) terhadap Edible film berbasis Pati Singkong-Sorbitol

Khairudzar, Muhammad Qayyim (2022) Pengaruh penambahan Carboxy Methyl Cellulose (CMC) terhadap Edible film berbasis Pati Singkong-Sorbitol. Sarjana thesis, UIN Sunan Gunung Djati Bandung.

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Abstract

INDONESIA : Pengemasan makanan secara umum menggunakan plastik komersil yang memiliki kendala tidak dapat diurai oleh mikroba. Selain itu, perkembangan halal di dunia meningkat seiring banyaknya permintaan konsumen terhadap produk halal. Hal inilah yang mendorong adanya pengembangan teknologi produk pengemasan yang bersifat biodegradable yakni edible film dengan menggunakan bahan-bahan alternatif yang bersifat halal. Edible film berbahan dasar pati singkong merupakan salah satu upaya mengurangi pencemaran lingkungan serta merupakan bahan yang halal untuk dikonsumsi. Namun edible film berbasis pati ini memiliki sifat mekanik yang rendah, sehingga dibutuhkan penambahan plasticizer sorbitol dan karboksimetil selulosa (CMC) untuk memperbaiki sifat mekanik dari film. Metode pembuatan edible film ini dilakukan dalam empat tahap yaitu penentuan komposisi optimum edible film, analisis karakteristik pati singkong, pembuatan edible film dan karakterisasi edible film. Hasil penentuan komposisi optimum pati singkongsorbitol diperoleh komposisi optimum pada 2 gram pati dan 1,35 mL sorbitol. Hasil karakterisasi pati diperoleh kadar pati 47,32% dan kadar air pati 9,87%. Hasil karakterisasi edible film menunjukkan nilai kuat tarik terbaik pada penambahan CMC 0,4 g sebesar 21,81 MPa, elongasi terbaik pada penambahan CMC 0,3 g sebesar 4,6%, modulus elastisitas pada penambahan CMC 0,4 g sebesar 478,94 MPa serta water uptake pada penambahan CMC 0,2 g sebesar 39,76%. Pada hasil FT-IR tidak ditemukan gugus fungsi baru, sehingga hal ini menunjukkan bahwa edible film ini terbentuk melalui proses blending secara fisika dan memiliki sifat seperti komponen penyusunnya. Pada hasil SEM, edible film dengan penambahan 0,3 g CMC memiliki tekstur yang halus, homogen dan padat. ENGLISH : Food packaging generally uses commercial plastic which has problems that cannot be degraded by microbes. In addition, the development of halal in the world is increasing along with the increasing consumer demand for halal products. This is what encourages the development of product packaging technology that is biodegradable edible film using halal ingredients. Edible film made from cassava starch is one of the efforts to reduce the environment and is a halal material for consumption. However, this starch-based edible film has low mechanical properties, so the addition of sorbitol plasticizer and carboxymethyl cellulose (CMC) to improve the mechanical properties of the film. This method of making edible films is carried out in four stages, determining the optimum composition of edible films, analyzing the characteristics of cassava starch, making edible films and characterizing edible films. The results of determining the optimum composition of cassava starch-sorbitol obtained the optimum composition at 2 grams of starch and 1.35 mL of sorbitol. The results of starch characterization obtained starch content of 47.32% and starch moisture content of 9.87%. The results of the characterization of edible films showed the best tensile strength value with the addition of CMC 0.4 g of 21.81 MPa, the best elongation at the addition of CMC 0.3 g of 4.6%, the modulus of elasticity with the addition of CMC 0.4 g of 478.94 MPa and water absorption at the addition of 0.2 g of CMC was 39.76%. In the FT-IR results, no new functional groups were found, so this indicates that this edible film was formed through a physical blending process and has properties similar to its constituent components. In the SEM results, the edible film with the addition of 0.3 g of CMC has a smooth, homogeneous and dense texture.

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