Perbaikan Sifat Mekanik  dan Laju Transmisi Uap Air Edible Film dari Pati Ganyong Termodifikasi dengan Menggunakan Lilin Lebah dan Surfaktan

Santoso, Budi; Pratam, Filli; Hamzah, Basuni; Pambayun, Rindit

doi:10.22146/agritech.9650

Cited by 4 publications

(2 citation statements)

References 2 publications

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“…Nilai persen pemanjangan ini belum memenuhi standar edible film yaitu minimal 70% (Japanese Industrial Standard, 1975). Hasil penelitian ini lebih rendah dibanding (Santoso, 2011) dengan persen pemanjangan edible film berbasis pati ganyong sebesar 86,67%.…”

Section: Persen Pemanjangan (Elongasi)unclassified

“…Hal ini disebabkan dinding sel bakteri Staphylococcus aureus mengandung peptidoglikan dengan ketebalan 40nm terletak dipermukaan yang bersifat sangat polar. Peptidoglikan adalah polimer yang disusun secara bergantian oleh monomer-monomer N-asetilgukosamin dan asam N-asetilmuramat (Santoso, 2011). Pada polimer tersebut terbentuk ikatan silang tetrapeptida antara monomer asam N-asetilmuramat satu dengan yang lainnya.…”

Section: Aktivitas Antibakteriunclassified

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Peningkatan Sifat Bioactive Edible Film dengan Menggunakan Filtrat Bubuk Gambir dan Minyak Sawit Merah

et al. 2020

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Penelitian edible film berkembang pesat dari tahun ke tahun khususnya peningkatan sifat fungsionalnya seperti antimikrobia dan antioksidan dari bahan aktif alami. Penelitian ini bertujuan untuk meningkatkan sifat bioactive edible film dengan memanfaatkan senyawa katekin dari ekstrak tanaman gambir dan senyawa β-karoten dari minyak sawit merah. Metode yang digunakan dua faktor perlakuan dengan tiga kali pengulangan untuk setiap perlakuan dan data hasil penelitian diolah menggunakan rancangan acak lengkap factorial. Faktor perlakuan: konsentrasi filtrate bubuk gambir (A1: 20, A2: 30, A3: 40)%(b/v) dan konsentrasi minyak sawit merah (B1: 1, B2: 1,5, B3: 2)%(v/v). Aktivitas antioksidan bioactive edible film dipengaruhi secara signifikan oleh perlakuan filtrate bubuk gambir dan kuat tekan oleh minyak sawit merah. Kedua perlakuan ini berpengaruh nyata terhadap persen pemanjangan. Berdasarkan seluruh parameter, perlakuan A3B3 (filtrat bubuk gambir 40%, minyak sawit merah 2%) merupakan perlakuan terbaik, dengan ketebalan 0,041mm, persen pemanjangan 32,14%, kuat tekan 111,60 gf, laju transmisi uap air 61,15 g.m -2 .hari -1 , aktivitas antioksidan 14,09 ppm, dan aktivitas antibakterinya lemah.

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Section: Persen Pemanjangan (Elongasi)unclassified

Section: Aktivitas Antibakteriunclassified

Peningkatan Sifat Bioactive Edible Film dengan Menggunakan Filtrat Bubuk Gambir dan Minyak Sawit Merah

et al. 2020

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The effect of the addition of sorbitol and glycerol towards the edible film characteristics of the belitung taro starch and the lime leaves as antimicrobial

Asria¹,

Elizarni²,

Samah³

2015

AIP Conference Proceedings

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Effect of Nano Chitosan Concentration and Storage Temperature on the Physical Characteristics of Edible Films of Black Mangrove Starch-Chitosan

Mile,

Nursyam,

Setijawati

et al. 2022

JIPK

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Edible films made from chitosan and starch materials have several physical limitations, particularly in terms of tensile strength and elongation. To address these limitations, glycerol and sorbitol are often added as plasticizers during the production process. Chitosan has also been reported to have plasticizing properties and can serve as an alternative through its modification into nano-sized particles, thereby increasing its reactivity. Therefore, this study aimed to characterize the physical properties of edible films made from black mangrove (Rhizophora mucronata) fruit starch and chitosan by adding nano chitosan suspension at different storage temperatures to determine the best treatment. A completely randomized factorial design was used, and the data obtained were analyzed using Analysis of Variance (ANOVA) at a 95% confidence level with IBM SPSS statistics 25. The treatments used included the addition of nano chitosan suspension (A) at various concentrations of 0%, 25%, 50%, and 75% with storage (B) for 0 days, 9 days at room temperature, and 9 days at cold storage (± 50C) in triplicates. The significant treatments were then further tested using Honestly Significant Difference (sig < 0.05). The results showed that the addition of nano chitosan suspension with storage method affected the physical properties of the edible films. Based on the De Garmo analysis, the best treatment was A1B0 with an IE of 0.71, followed by A3B1 and A3B2 with 0.48 and 0.49, respectively.

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Perbaikan Sifat Mekanik dan Laju Transmisi Uap Air Edible Film dari Pati Ganyong Termodifikasi dengan Menggunakan Lilin Lebah dan Surfaktan

Cited by 4 publications

References 2 publications

Peningkatan Sifat Bioactive Edible Film dengan Menggunakan Filtrat Bubuk Gambir dan Minyak Sawit Merah

Peningkatan Sifat Bioactive Edible Film dengan Menggunakan Filtrat Bubuk Gambir dan Minyak Sawit Merah

The effect of the addition of sorbitol and glycerol towards the edible film characteristics of the belitung taro starch and the lime leaves as antimicrobial

Effect of Nano Chitosan Concentration and Storage Temperature on the Physical Characteristics of Edible Films of Black Mangrove Starch-Chitosan

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