KARAKTERISTIK EDIBLE FILM DARI KAPPA KARAGENAN Kappaphycus alvarezii DENGAN JENIS PLASTICIZER BERBEDA (Characteristics of Edible film From Kappa Carrageenan Kappaphycus alvarezii With Different Plasticizers) - Diah Rakhmi Indriani; Andi Noor Asikin; Ita Zuraida (Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology, 2021)
Kemasan sebagai alat pelindung produk dari kerusakan yang banyak digunakan yaitu plastik sintetis memiliki harga relatif murah dan mudah didapat tetapi sukar terurai sehingga menimbulkan pencemaran lingkungan. Edible film merupakan alternatif bahan pengemas yang ramah lingkungan. Tujuan penelitian ini untuk mengetahui pengaruh jenis plasticizer terhadap karakteristik edible film dari karagenan K. alvarezii. Metode penelitian yang digunakan yaitu eksperimental laboratorium menggunakan Rancangan Acak Lengkap (RAL) dengan perbedaan jenis plasticizer (Gliserol, sorbitol, sukrosa dan glukosa). Analisis data menggunakan Sidik ragam dan apabila terdapat perbedaan perlakuan dilakukan uji lanjutan Uji Tukey. Hasil penelitian menunjukkan bahwa jenis plasticizer yang berbeda tidak berpengaruh terhadap karakteristik edible film dari karagenan (kuat tarik, elongasi, dan ketebalan film) namun memberikan pengaruh terhadap laju transmisi uap air. Karakteristik terbaik diperoleh pada edible film karagenan dengan plasticizer gliserol dihasilkan nilai kuat tarik 22,81 MPa, elongasi 4,01%, ketebalan 0,0178 mm, dan laju transmisi uap air 3,5413 g/m2.jam. Packaging as a protective device for products from damage widely used namely synthetic plastic has a relatively cheap price and is easy to obtain but difficult to decompose, causing environmental pollution. Edible film is an alternative packaging material that is environmentally friendly. The aim of this research was to determine the effect of the type of plasticizer on the characteristics of edible films from K. alvarezii carrageenan. The research method used was experimental laboratory using a Completely Randomized Design (CRD) with different types of plasticizers (Glycerol, sorbitol, sucrose and glucose). Data analysis using Analysis of Variance and if there were differences in treatment, the Tukey Test continued. The results showed that the different types of plasticizers did not affect the characteristics of edible film from carrageenan (tensile strength, elongation, and film thickness) but had an influence on the transmission rate of moisture. The best characteristics were obtained from carrageenan edible film with glycerol as plasticizer which resulted in tensile strength values of 22.81 MPa, elongation of 4.01%, thickness of 0.0178 mm, and water vapor transmission rate of 3.5413 g/m2.hour.