@thesis{thesis,
		author={Purba  Valencia Clara},
		title ={PERANCANGAN EDIBLE FILM BERBAHAN GELATIN SEBAGAI PENGGANTI KEMASAN BUMBU MIE INSTAN UNTUK MENENTUKAN KARAKTERISTIK EDIBLE FILM},
		year={2023},
		url={http://eprints.ukmc.ac.id/10621/},
		abstract={Edible film is food packaging in the form of a thin layer useful for inhibiting oxygen, aroma, carbon dioxide, migration of moisture, lipids and/or as a barrier and can be consumed directly with food. The problem in this study is how to create edible films made from gelatin as a substitute for instant noodle seasoning packaging, with the aim of knowing the results of the characteristics of edible films (thickness, tensile strength, and water resistance) using the RAK Factorial and Tukey HSD methods. Each good thickness is found in gelatin 6, 200 aquadest, and 2.5 glycerin while good tensile strength is found in gelatin 30, 300 aquadest and 1.5 glycerin, the last for good water resistance is found in gelatin 20, 100 aquadest, and glycerin 2. Testing the nutritional value of edible film products is carried out by producing a water content of 10.07%; ash content 1.5%; methoxyl content 3.75%; and 15.55% galkturonic acid content. Public acceptance of edible film products on interval analysis, the overall score obtained was 1193 including the category of sufficiently accepted by the public in the range of scores 1092-1427.

Keywords: Edible Film, Characteristics, Nutritional Value, Instant Noodles.}
		}