Karakterisasi Edible Film dari Alginat, Gliserol dan Virgin Coconut Oil

Adinda Dwi Putri Marismandani, Dr. Amir Husni, S.Pi., M.P.

2019 | Skripsi | S1 TEKNOLOGI HASIL PERIKANAN

Plastik adalah material kemasan yang dapat menyebabkan pencemaran lingkungan, karena tidak dapat didegradasi oleh alam, sehingga, diperlukan pengemas alternatif yang bersifat ramah lingkungan, yaitu edible film. Bahan utama dalam pembuatan edible film pada penelitian ini adalah natrium alginat komersil, plasticizer gliserol dan Virgin Coconut Oil (VCO). Tujuan dari penelitian ini adalah mengetahui pengaruh konsentrasi alginat terhadap karakteristik edible film, dan mengetahui konsentrasi alginat optimum dalam pembuatan edible film. Penelitian ini menggunakan konsentrasi alginat (2 persen, 3 persen, 4 persen, 5 persen, dan 6 persen), gliserol 10 persen, dan VCO 10 persen sebanyak 0,1 ml. Pengujian karakterisasi edible film meliputi uji ketebalan, uji kuat tarik, uji elongasi, uji water vapor transmition rate (WVTR), dan kelarutan edible film. Selanjutnya, hasil dari pengujian tersebut dibandingkan dengan Japanese Industrial Standar (1975). Konsentrasi alginat (2 persen, 3 persen, 3 persen, 4 persen, 5 persen, dan 6 persen) berpengaruh nyata (signifikan) terhadap nilai ketebalan, kuat tarik, elongasi, WVTR, dan kelarutan.

Plastic is a material that can causes environmental pollution, as difficult to be degraded by nature so, it is needed an alternative packaging which is environmental friendly, namely edible film. The main ingredients in edible film making in this study are commercial sodium alginate, and glycerol plasticizers and virgin coconut oil (VCO). The purpose of this study is to determine the effect of alginate concentration on the edible film characteristics, and to know the optimum alginate concentration in edible film making. This study uses the addition of alginate concentrations (2 percent, 3 percent, 4 percent, 5 percent, and 6 percent), glycerol 10 percent, and VCO 10 percent as much as 0,1 ml. Edible film characterization testing includes thickness test, tensile strength test, elongation test, water vapor transmission rate test (WVTR), and edible film solubility. Furthermore, the results of these tests are compared with Japanese Industrial Standards (1975). The addition of alginate concentrations (2 percent, 3 percent, 3 percent, 4 percent, 5 percent, and 6 percent) has a significant effect on the value of thickness, tensile strength, elongation, water vapor transmission rate (WVTR), and solubility.

Kata Kunci : Edible film, alginat, plasticizer, Virgin Coconut Oil (VCO), Japanese Industrial Standar