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PENGEMBANGAN EDIBLE FILM DENGAN MENGGUNAKAN PATI GANYONG TERMODIFIKASI IKATAN SILANG [Development of Edible Film by Using Modified Cross-Linking Ganyong Starch] Budi Santoso; Filli Pratama; Basuni Hamzah; Rindit Pambayun
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 2 (2011): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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The objective of the research was to study chemical and physical characteristics of edible film of modified ganyong starch. The first step of the research was to make modified ganyong starch with cross linking method by using POCl3. The second step is to make edible film from modified ganyong starch. The results showed that the phosphate content and value of substitution degree of modified ganyong starch increased, but its amylose and starch content decreased. Edible film made of ganyong starch modified with POCl3 0.08% had the lowest water vapor transmission rate (18.25+0,003 g.m-2.day-1) and percentage elongation (17.01+0,001%), but the highest puncture strength (146.89+0.001 gf).

KARAKTERISTIK FILM PELAPIS PANGAN DARI SURIMI BELUT SAWAH DAN TAPIOKA [Charateristics of Edible Film from Field Eel Surimi and Tapioca Starch] Budi Santoso; . Herpandi; Vemi Ariani; Rindit Pambayun
Jurnal Teknologi dan Industri Pangan Vol. 24 No. 1 (2013): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

The objective of this research was to determine the characteristics of edible film made of surimi rice field eel and tapioca starch. The treatments consisted of surimi rice field eel concentrations of of 4, 6, and 8 (% v/v) and tapioca starch concentrations (1, 3, and 5 b/v). The experiment was arranged in a Factorial Randomized Block Design with two factors as treatments, and each combination for the treatment was carried out in triplicates. The results showed that surimi concentration, tapioca concentration and interaction between the two treatments significantly affected (at 5% level test) the water activity, thickness, pressure strength, tensile strength, percentage of elongation, and water vapor transmission rate. The best edible film was made of 6% of surimi concentration and 3% of tapioca concentration. The characteristics of the edible film were water activity of 0.27; thickness of 0.11 mm; pressure strength of 6.51 N/m2; tensile strength of 10.46 N/m2; percent elongation of 32%; and water vapor transmission rate of 6.77 g.m-2.24 hour -1.

Karakteristik Fisik dan Kimia Pati Ganyong dan Gadung Termodifikasi Metode Ikatan Silang Budi Santoso; Filli Pratama; Basuni Hamzah; Rindit Pambayun
agriTECH Vol 35, No 3 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The research aimed to know physical and chemical characteristics of Canna edulis Kerr and Dioscorea hispida Dennst unmodified and modified starch with cross-linking method. This research was divided into two stages. The first stage of the research was characterization of starch from Canna edulis Kerr and Dioscorea hispida Dennst and the second stage of the research was processing of modified starch from Canna edulis Kerr and Dioscorea hispida Dennst through crosslinking by using POCl at the concentration of 0.04%(v/v), 0.08%(v/v), dan 0.12%(v/v). There was no specific research design for the first stage of the research. The collected data was tabulated. The research design for the second stage was non factorial completely randomized design with five replications. The results showed that C. edulis contained starch content (41.35%) and D. hispida (38.80%). C. edulis starch had amylose content (17.59%) and D. hispida starch 8.92%. The modification of C. edulis starch contained of phosphate (15.74 ppm) and D. hispida 9.54 ppm. The starch granule was found in C. edulis (20-50 μm) and starch granule was in D. hispida (4.23 to 4.52 μm). The physical and chemical characteristics of modified C. edulis and D. hispida starch were not similar to the unmodified starch. The amylose and starch contents in the modified starch was reduced, on the other hand, the phosphate content was increased, whereas the granule size was unchanged.3ABSTRAKPenelitian ini bertujuan untuk mengetahui karakteristik fisik dan kimia pati ganyong dan gadung sebelum dan setelah dimodifikasi dengan menggunakan metode ikatan silang (cross linking). Penelitian ini terdiri atas dua tahap. Tahap pertama adalah karakterisasi pati dari umbi ganyong dan umbi gadung. Tahap kedua pembuatan pati termodifikasi dari pati ganyong dan gadung melalui ikatan silang dengan menggunakan POCl pada konsentrasi 0,04% (v/v);0,08% (vv); dan 0,12% (v/v). Rancangan penelitian tahap pertama menggunakan tabulasi dan tahap kedua rancangan acak lengkap non faktorial dengan lima kali ulangan. Hasil penelitian menunjukkan bahwa kadar pati umbi ganyong sebesar 41,35% dan 38,80% untuk pati umbi gadung. Kadar amilosa pati ganyong 17,59% dan pati gadung 8,92%. Pati ganyong modifikasi mengandung fosfat sebesar 15,74 ppm sedangkan pati gadung 9,54 ppm. Ukuran granula pati ganyong berkisar 20-50 μm dan pati gadung 4,32-4,25 μm. Kadar pati dan amilosa umbi ganyong dan gadung setelah dimodifikasi mengalami penurunan secara signifikan dengan semakin tinggi konsentrasi POCl 3 sedangkan kadar fosfat, derajat substitusi, dan kadar HCN untuk pati gadung mengalami penurunan.

Interaksi pH dan Ekstrak Gambir pada Pembuatan Edible Film Anti Bakteri Budi Santoso; Oberlin Haris Tampubolon; Agus Wijaya; Rindit Pambayun
agriTECH Vol 34, No 1 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objective of the study was to investigate the effects of pH value and Uncaria gambir Roxb extract addition on physical, chemical and antibacterial properties of edible film. Two factors were evaluated, namely pH value (5, 7, 9) and Uncaria gambir Roxb extract addition (2%, 4%, 6% w/v). The research used Completely Randomized Design Factorial and was conducted in a triplicate. The observed parameters included chemical (water activity), physical (thickness, percent of elongation, vapor transmission rate) and antibacterial properties. The results showed that the pH values had significant effects on water activity, percent of elongation, vapor transmission rate and solubility), while Uncaria gambir Roxb extract addition affected all parameters significantly, except antibacterial property. Interaction of the factors had significant effects on water activity, vapor transmission rate, and solubility. However, no antibacterial activity was observed in edible film. Furthermore, the edible film met Japanese Industrial (JIS) standard based on thickness 0.203 to 0.244 mm, vapor transmission rate 8.25 to 9.59 gm-2. day-1 and the percent of elongation 48.6 to 110%.ABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh pH dan penambahan ekstrak gambir terhadap sifat fisik, kimia, dan antibakteri edible film. Faktor perlakuan ada dua yaitu pH (5,7, dan 9) dan penambahan ekstrak gambir (2,4, dan 6%b/v). Rancangan penelitian yang digunakan adalah rancangan acak lengkap faktorial dengan tiga kali ulangan. Parameter yang diamati adalah aktivitas air, ketebalan, warna, persen pemanjangan (elongation), laju transmisi uap air, kuat tekan, dan aktivitas antibakteri. Hasil penelitian menunjukkan bahwa pH berpengaruh nyata terhadap aktivitas air, persen pemanjangan, laju transmisi uap air, dan kelarutan, sedangkan penambahan ekstrak gambir berpengaruh nyata terhadap semua parameter, kecuali aktivitas antibakteri. Perlakuan interaksi berpengaruh nyata terhadap aktivitas air, laju transmisi uap air, dan kelarutan, namun tidak terdapat aktivitas antibakteri. Selanjutnya, edible film yang dihasilkan memenuhi standar JIS 1975 yaitu ketebalan 0,203 hingga 0,244 mm, laju transmisi uap air 8,25 hingga 9,59 g.m, dan persen pemanjangan 48,6 hingga 110%.

Pemanfaatan Karaginan dan Gum Arabic Sebagai Edible Film Berbasis Hidrokoloid Budi Santoso; Herpandi Herpandi; Puspa Ayu Pitayati; Rindit Pambayun
agriTECH Vol 33, No 2 (2013)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objective of this research was to study the characteristic of edible film from carrageenan and gum Arabic with different concentration. The experiment was arranged in factorial randomized block design with carrageenan concentration and gum Arabic concentration as the treatment factors and was done in triplicates. The treatments consisted of carrageenan concentration (2%, 2,5%, and 3%) and gum Arabic concentration (0,2%, 0,4%, and 0,6%). The results showed that carrageenan concentration, gum Arabic concentration, and interaction between the two treatments significantly affected (p<5%) the thickness, tensile strength, percentage of elongation, water vapor transmission rate, and water activity. The best edible film characteristics were 0.,050 mm of thickness, 19.61 x 106 N/m2 of tensile strength, 14.095% of percentage of elongation, 7.368 g/m2.24 h of water vapor transmission rate, and 0.3028 of water activity got from interaction between 2% of carrageenan concentration and 0.2% gum Arabic concentration.ABSTRAKPenelitian ini bertujuan untuk memperlajari karakteristik edible film yang terbuat dari karagenan dan gum Arabic. Rancangan penelitian yang digunakan adalah rancangan acak kelompok dengan dua faktor perlakuan dan tiga kali ulangan. Faktor perlakuan tersebut adalah konsentrasi karagenan (2%, 2,5%, dan 3%) dan konsentrasi gum Arabic (0,2%, 0,4%, dan 0,6%). Hasil penelitian menunjukkan bahwa perlakuan konsentrasi karagenan, gum arabik, dan interaksi berpengaruh nyata (p<5%) terhadap ketebalan, kuat tusuk, kuat tarik, persen pemanjangan, laju transmisi uap air, dan aktivitas air. Karakteristik edible film terbaik yang dihasilkan dalam penelitian ini adalah ketebalan 0,050 mm, kuat tarik 19,61 x 106 N/m2, persen pemanjangan 14,095%, laju transmisi uap air 7,368 g/m2.24 h, dan aktivitas air 0,3028 pada perlakuan 2% karagenan dan 0,2% gum arabik.

Sifat Fisik dan Kimia Madu dari Nektar Pohon Karet di Kabupaten Bangka Tengah, Indonesia Evahelda Evahelda; Filli Pratama; Budi Santoso
agriTECH Vol 37, No 4 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This research aimed to determine physical and chemical characteristics of nectar honey from rubber tree flowers including colour, pH, water content, hidroksimetil-furaldehid (HMF), total sugars, antibacterial, and antioxidant activities. Honey was obtained from Kalung protected forest in Namang village, Central Bangka Regency. Results showed that the initial characteristics of honey were L* 27.07 ± 0.31; a* 1.17 ± 0.15; b* 1.17 ± 0.12. The pH value was 3.92 ± 0.01, water content 24.25 ± 1.49%, HMF 0 mg/kg, total sugars 74.77 ± 0.15%. This honey had low antioxidant activity at the IC50 level of 1.71 mg/mL, and its clear zone diameters against both Eschericia coli and Staphylococcus aureus were 1.50 mm and 2.25 mm, respectively.ABSTRAKPenelitian ini bertujuan untuk mengetahui karakteristik fisik dan kimia madu dari nektar pohon karet, meliputi warna, pH, kadar air, hidroksimetilfurfural (HMF), kadar gula total, aktivitas antibakteri, dan antioksidan. Sampel madu diambil secara purposive sampling (sengaja) dari hutan lindung Kalung, Desa Namang, Kabupaten Bangka Tengah. Hasil penelitian menunjukkan bahwa karakteristik warna madu adalah L* 27,07+0,31; a*1,17 ± 0,15; b* 1,17 ± 0,12. Nilai pH 3,92 ± 0,01, kadar air 24,25 ± 1,49%, kadar HMF 0 mg/kg, kadar gula total 74,77 ± 0,15%. Madu ini memiliki aktivitas antioksidan rendah dengan nilai IC50 sebesar 1,71 mg/mL dan memiliki sifat antibakteri terhadap Eschericia coli dan Staphylococcus aureus dengan diameter zona bening berturut turut sebesar 1,50 mm dan 2,25 mm.....

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