<![CDATA[Abstrak.Biji kluwih merupakan limbah dari hasil olahan pembuatan sayuran, limbah biji kluwih dapat dimafaatkan sebagai sumber pati. Pada penelitian mengkaji pemanfaatan pati yang bersumber dari biji kluwih (Artocarpus camansi) sebagai bahan dasar pembuatan edible film. Adapun kompoisi pembuatan edible film dilakukan dengan pencampuran larutan pati biji kluwih 2 g dan larutan karagenan 3 g, selanjutnya dilakukan penambahan gliserol dengan variable 1 mL, 1,5 mL dan 2 mL. Larutan pati dan karagenan diaduk menggunakan hot plate dan magnetic stirrer pada kecepatan 80 rpm dengan suhu 70 C selama 20 menit. Selanjutnya gliserol ditambahkan sesuai variabel dan diaduk hingga homogen lalu dibiarkan hingga suhu kamar. Suspensi kemudian dituangkan ke dalam cetakan edible film (20 cm 20 cm) dan dikeringkan di dalam oven pada suhu 95 oC selama 2 jam. Selanjutnya edible film tersebut diuji karakteristiknya yang meliputi kuat Tarik, elongasi, ketebalan, pembengkakan, water vapor permeability dan uji termal. Hasil penelitian menunjukkan bahwa nilai kuat tarik berkisar 79,80 - 110,10 Mpa, nilai elongasi berkisar 6,71 9,13 (%), nilai ketebalan 0,1225 0,1625 mm, nilai pembengkakan edible film berkisar 76,115 694,185%. nilai WVP sebesar 4,69 10-06 7,98 10-06 g m/day m2 dan hasil Termal menunjukkan bahwa masa residu pada edible film berkisar 20%.The Effect of Glyycerol on Edible Film Based on Kluwih Seed Starch (Artocarpus camansi) and CarrageenanAbstract.The seeds of Kluwih (often referred to as breadnut or seeded breadfruit in English) are a by-product of vegetable processing which can be utilized as a starch source. This study examined the potential of starch extracted from kluwih seeds (Artocarpus camansi) as a base material for producing environmentally friendly edible films. Glycerol was added at varying concentrations to act as a plasticizer, aiming to produce edible films with both tensile strength and elasticity. The variation in glycerol concentration had a significant impact on the physical and mechanical properties of the resulting edible films. Increasing the glycerol content from 1% to 1.3% tended to reduce tensile strength but increased elongation, indicating enhanced film flexibility. Additionally, the thickness and swelling rate of the edible films also increased with higher glycerol content, while the Water Vapour Permeability (WVP) values also rose, suggesting higher water vapour permeability. The tensile strength ranged from 79.80 to 110.10 MPa, elongation from 6.71% to 9.13%, film thickness from 0.1225 to 0.1625 mm, and swelling values between 270.95% and 302.60%. The WVP ranged from 4.69 10 to 7.98 10 g.m/m.s.Pa. Thermal analysis also indicated relatively low thermal resistance of the films.]]>
