AbstrakKonsentrasi bahan dasar dan pemlastis yang digunakan dalam formulasi Edible film diyakini mempengaruhi karakteristik fisik film. Tujuan dari penelitian ini adalah untuk mengevaluasi pengaruh konsentrasi bahan dasar (karagenan) dan pemlastis (gliserol) terhadap karakteristik Edible film yang dihasilkan dan untuk menentukan konsentrasi karagenan dan gliserol yang terbaik berdasarkan karakteristik fisik dari Edible film. Penelitian dilaksanakan dengan menggunakan rancangan acak lengkap faktorial dengan 3 kali ulangan. Perlakuan yang diterapkan meliputi konsentrasi karagenan (1%, 2%, and 3% (b/v)) dan konsentrasi gliserol (5%, 10%, dan 15% (b/b)). Hasil penelitian menunjukkan bahwa konsentrasi karagenan dan gliserol yang digunakan dalam formulasi berpengaruh terhadap karakteristik Edible film. Ketebalan film dan kadar air sangat dipengaruhi oleh konsentrasi karagenan dan gliserol, sedangkan pemanjangan hanya dipengaruhi oleh konsentrasi karagenan. Karakteristik fisik Edible film yang terbaik diperoleh pada konsentrasi karagenan 3% dan konsentrasi gliserol 10%.Kata kunci: bahan dasar, konsentrasi karagenan, ketebalan film, pemanjangan Characterization of Carrageenan Edible films Plasticized with GlycerolAbstract Concentration of base materials and plasticizers used in the formulation of edible film was believed to affect physical characteristics of the film. The objectives of this study were to evaluate the effects of base material (carrageenan) and plasticiser (glycerol) concentrations on the characteristics of edible films produced and to determine the best concentrations of these two components based on the physical characteristics of the films. The experiment was conducted using a completely randomized factorial design with triplicated. The treatments applied were the concentrations of carrageenan (1%, 2%, and 3% (w/v)) and glycerol (5%, 10%, and 15% (w/w)). The results showed that carrageenan and glycerol concentrations used in the formulation of edible film affect the edible film characteristics. Film thickness and moisture content were significantly influenced by carrageenan and glycerol concentrations, while film elongation was only affected by carrageenan concentration. The best physical characteristic of the edible films was obtained when carrageenan and glycerol concentrations were 3% and 10% respectively. Keywords: base materials, carrageenan concentration, film thickness, elongation PENDAHULUANEdible film merupakan salah satu alternatif kemasan yang dapat diaplikasikan pada bahan pangan karena sifatnya yang dapat terurai secara alami (biodegradable) sehingga ramah lingkungan, terbuat dari bahan yang aman bagi kesehatan sehingga dapat dikonsumsi bersama dengan bahan pangan yang

In Indonesia, one species of brown seaweed is Sargassum polycystum, which has not been optimally utilized. Whereas their wide range of potentiality, especially their bioactive compounds. Several authors have reported that the chemical composition of seaweeds varies according to maturity, habitats, environmental conditions, treatment, and species. This work describes the structural and optical properties of Sargassum polycystum after treatment by petroleum ether to remove lipid content. The structural properties determined from the quantitative analysis of XRD spectra. The chemical bond and optical properties determined from the quantitative analysis of FTIR Spectra by applying Kramers-Kronig relation. The data XRD showed an increasing the average of the crystallite size from (23.92 nm Scherrer method; 14.35 nm Williamson-Hall method; 19.23 nm Size strain plot method) to (32.39 nm Scherrer method; 20.07 nm Williamson-Hall method; 28.06 nm method) after treatment. The analysis of FTIR showed COC, CCH, CH, and OH bonding.