KAJIAN KARAKTERISTIK FISIK, LAJU TRANSMISI UAP AIR DAN ZONA HAMBAT EDIBLE FILM GEL LIDAH BUAYA (Aloe barbadensis) DENGAN PENAMBAHAN PATI UBI KUNING MADU DAN GLISEROL
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Institusion
Universitas Muhammadiyah Malang
Author
Rahmiatiningrum, Nur
Subject
S Agriculture (General)
Datestamp
2019-06-21 10:15:38
Abstract :
Glucomannan was main polysaccharide of Aloe vera gel. It dissolved in water, form gel and transparent as a film. Aloe vera gel was given widely reported antimicrobial and antioxidant activity such as saponin and anthrakuinon that was potential for increased value of edible film. But actually, Aloe vera gel form weak film caused glucomannan had high water absorption. In this research Aloe vera gel used as basis of polimer film. Yellow sweet potato starch was added for the strengthed matrix component used amylose. Used of this starch expected give colors from carotenoids pigmen. Glycerol also added for the fleibixlty. Randomized Complete Block Design Factorial (RCBD) was applied. The first factor was concentration of yellow sweet potato starch (1%, 2%, 3%) and the second one was glycerol (0,1%, 0,25%, and 0,5%). The parameters tested were color, thickness, transparency, tensile strength, elongation, solubility, water vapor transmission rate, and inhibition zones against E. coli, dan S. aureus, fungi A.niger dan C. Albicans. The results showed that the addition of yellow sweet potato starch concentration and glycerol with different concentration had significant effect on color, thickness, transparency, tensile strength, elongation, solubility. However edible film on this research has not show bacterial and fungi inhibition zone of edible film. P2G1 as a best treatment (yellow sweet potato starch 2% and glycerol 0,1%) which produces edible film with a thickness of 0,12mm, elongation 50,85%, tensile strength 0,55 MPa, solubility 41,03%, transparency 2,13%, score L, a+, b+ in sequence 41,87; 0,2; dan 4,1, and vapor transmission rate 3,40 g/m2/24hours.
Glucomannan was main polysaccharide of Aloe vera gel. It dissolved in water, form gel and transparent as a film. Aloe vera gel was given widely reported antimicrobial and antioxidant activity such as saponin and anthrakuinon that was potential for increased value of edible film. But actually, Aloe vera gel form weak film caused glucomannan had high water absorption. In this research Aloe vera gel used as basis of polimer film. Yellow sweet potato starch was added for the strengthed matrix component used amylose. Used of this starch expected give colors from carotenoids pigmen. Glycerol also added for the fleibixlty. Randomized Complete Block Design Factorial (RCBD) was applied. The first factor was concentration of yellow sweet potato starch (1%, 2%, 3%) and the second one was glycerol (0,1%, 0,25%, and 0,5%). The parameters tested were color, thickness, transparency, tensile strength, elongation, solubility, water vapor transmission rate, and inhibition zones against E. coli, dan S. aureus, fungi A.niger dan C. Albicans. The results showed that the addition of yellow sweet potato starch concentration and glycerol with different concentration had significant effect on color, thickness, transparency, tensile strength, elongation, solubility. However edible film on this research has not show bacterial and fungi inhibition zone of edible film. P2G1 as a best treatment (yellow sweet potato starch 2% and glycerol 0,1%) which produces edible film with a thickness of 0,12mm, elongation 50,85%, tensile strength 0,55 MPa, solubility 41,03%, transparency 2,13%, score L, a+, b+ in sequence 41,87; 0,2; dan 4,1, and vapor transmission rate 3,40 g/m2/24hours.
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