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All Journal Jurnal Teknologi Pertanian Jurnal Bio-Geo Material Dan Energi
Irma Rahmayani
Universitas Pendidikan Ganesha
Agriculture, Biological Sciences & Forestry Humanities Electrical & Electronics Engineering Energy Environmental Science Health Professions Immunology & microbiology

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PENGARUH KONSENTRASI MINYAK CENGKEH TERHADAP KARAKTERISTIK EDIBLE FILM DARI PATI SINGKONG - KITOSAN Ulyarti; M. Rizki; Mursyid; Irma Rahmayani; Rahayu Suseno; Nazarudin
JURNAL TEKNOLOGI PERTANIAN Vol. 11 No. 2 (2022)
Publisher : Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32520/jtp.v11i2.2156

Abstract

Edible film merupakan bahan tipis yang dapat dimakan berfungsi untuk melapisi makanan dan melindunginya. Salah satu kekurangan edible film pati singkong adalah memiliki laju transmisi uap air yang tinggi sehingga tidak dapat membatasi pergerakan uap air keluar dan masuk film. Perbaikan terhadap karakteristik ini dapat dilakukan dengan melakukan kombinasi bahan penyusun edible film dengan bahan yang bersifat hidrofobik seperti minyak. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi minyak cengkeh terhadap karakteristik edible film pati singkong-kitosan. Penelitian dilaksanakan menggunakan Rancangan Acak Lengkap dengan 6 taraf perlakuan konsentrasi minyak cengkeh (%/bb) yaitu 0, 0.5, 1, 1.5, 2, dan 2.5%. Perlakuan konsentrasi minyak cengkeh dapat memperbaiki kemampuan film sebagai penghalang serta memiliki pengaruh nyata terhadap ketebalan, transparansi, kelarutan, dan warna, namun tidak berpengaruh nyata terhadap kuat tekan film. Karakteristik edible film terbaik dihasilkan pada penggunaan minyak cengkeh 2,5% yaitu ketebalan 0,21 mm, transparansi 1,05 %/mm, kelarutan 73,66%, laju transmisi uap air 21,53 gram/m2.jam, kuat tekan 7,03 gF, L*= 61,33, a*= 0, b*=18,33 dan diameter zona hambat terhadap bakteri Staphylococcus aureus sebesar 17,05 mm.
Effect of Clove Oil Concentration on the Characteristics Of Cassava Starch (Manihot utilissima) Edible Film : Edible film with addition of clove oil Adi Indra Antoro; Irma Rahmayani
Journal BiGME Vol. 2 No. 2 (2022): Journal of Bio-Geo Material and Energy (BiGME), September 2022
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/bigme.v2i2.31805

Abstract

The purpose of this study was to determine the effect of clove oil concentration on the characteristics of edible film from cassava starch and to obtain the best clove oil concentration in inhibiting microbial growth on edible films. This research was conducted in 3 stages, namely cassava starch extraction, making edible films, and data analysis. This research was conducted using a completely randomized design (CRD) with 5 treatment of clove oil concentration and 4 replications to obtain 20 experimental units. The clove oil levels used was 0%, 0.4%, 0.8%, 1.2% and 1.6%. The results showed that the concentration of clove oil had an effect on thickness, transparency, compressive strength and was able to inhibit the growth of Staphylococcus aureus bacteria on edible films, but has no significant effect on the water vapor transmission rate (WVTR). Edible film with the addition of 1.6% concentration produces edible film with the best characteristics, namely 0.175 mm thickness, 7.053 %/mm transparency, 72.70 N/m2 compressive strength, water vapor transmission rate (WVTR) 21.00 g/m2.24hours, and able to inhibit the growth of Staphylococcus aureus bacteria with an inhibitory power of 13.82 mm.
Co-Authors AA Sudharmawan, AA Adi Indra Antoro M. Rizki Mursyid . Nazarudin Rahayu Suseno