PEMBUATAN EDIBLE FILM DARI SEMIREFINE CARRAGEENAN
(KAJIAN KONSENTRASI TEPUNG SRC DAN SORBITOL)
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Institusion
Universitas Pembangunan Nasional Veteran Jawa Timur
Author
Arin Widya , Astuti
Subject
TP368 Food processing and manufacture
Datestamp
2011-05-11 06:47:41
Abstract :
Semi refine flour carrageenan is produced from Eucheuma seaweed species cottoni. Yellowish-white, are to form a gel that was instrumental in the food industry and medicine, which is a stabilizer, thickening agents and emulsifiers. Edible films made ??from hydrocolloid has the mechanical properties are good, but the texture is fragile and therefore need the addition of plasticizer which serves to increase elasticity, reduce the risk of rupture, tears and destruction of the edible film is formed. Sorbitol is one effective plasticizer used because it can increase the elasticity of the film. This study aims to determine the influence of starch concentration of SRC and sorbitol concentration on the characteristics of edible films produced, determine the best treatment combination between SRC and flour concentration of sorbitol concentration so that the resulting edible film with good quality. Making edible film of this SRC flour using Completely Randomized Design (CRD) with factorial pattern and 2 factors repeated 2 times: Factor I Concentrations flour SRC 1,, 5%, 2%, 2.5% (w / v), Factor II Sorbitol concentration of 0%, 3%, 5%, 7% (w / v total). The results showed that the best treatment is the concentration of flour SRC sorbitol concentration of 2.5% and 7% that produce edible film with the criteria of water content 8.35%, 0.079 mm thickness, tensile strength 7.39 N, 64.41% percent extension and water vapor transmission rate of 0.115 g / hr. Results of financial analysis shows the BEP 21.19%, NPV Rp.74.358.273, 00, PP 3.4 yr, the Net B / C 1.1247 and 22.46% IRR.
Semi refine flour carrageenan is produced from Eucheuma seaweed species cottoni. Yellowish-white, are to form a gel that was instrumental in the food industry and medicine, which is a stabilizer, thickening agents and emulsifiers. Edible films made ??from hydrocolloid has the mechanical properties are good, but the texture is fragile and therefore need the addition of plasticizer which serves to increase elasticity, reduce the risk of rupture, tears and destruction of the edible film is formed. Sorbitol is one effective plasticizer used because it can increase the elasticity of the film. This study aims to determine the influence of starch concentration of SRC and sorbitol concentration on the characteristics of edible films produced, determine the best treatment combination between SRC and flour concentration of sorbitol concentration so that the resulting edible film with good quality. Making edible film of this SRC flour using Completely Randomized Design (CRD) with factorial pattern and 2 factors repeated 2 times: Factor I Concentrations flour SRC 1,, 5%, 2%, 2.5% (w / v), Factor II Sorbitol concentration of 0%, 3%, 5%, 7% (w / v total). The results showed that the best treatment is the concentration of flour SRC sorbitol concentration of 2.5% and 7% that produce edible film with the criteria of water content 8.35%, 0.079 mm thickness, tensile strength 7.39 N, 64.41% percent extension and water vapor transmission rate of 0.115 g / hr. Results of financial analysis shows the BEP 21.19%, NPV Rp.74.358.273, 00, PP 3.4 yr, the Net B / C 1.1247 and 22.46% IRR.
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