Karakteristik Fisik Edible Film Berbasis Pati Umbi Garut, Hidrolisat Ampas Tahu dan Minyak Kopi

Ichsan Kamil, Dr.nat.tech Andriati Ningrum, S.T.P., M.Agr; Dr. Dwi Larasatie Nur Fibri, S.T.P., M.Sc

2026 | Tesis | S2 Ilmu dan Teknologi Pangan

Edible Film merupakan bahan pengemas ramah lingkunan dan dapat dikonsumsi yang terbuat dari bahan alami terbarukan yang biasanya berbasis protein, polisakarida, lipid atau komposit. Tujuan dari penelitian ini untuk mengetahui karakteristik fisik edible film berbasis pati umbi garut dengan adanya penambahan hidrolisat ampas tahu dan minyak atsiri kopi. Penelitian ini terbagi dalam tiga tahapan; yaitu pembuatan hidrolisat protein ampas tahu, pembuatan edible film berbasis pati umbi garut, hidrolisat protein ampas tahu dan minyak kopi, dan analisa karakteristik fisik edible film berupa ketebalan, kadar air dan kelarutan, kuat tarik dan elongasi, transmitansi dan transparansi, permeabilitas uap air, permeabilitas oksigen, morfologi permukaan, gugus fungsional serta warna dari edible film yang dihasilkan.

Hasil penelitian menunjukkan bahwa penambahan hidrolisat ampas tahu (10%, 20?n 30%) serta minyak atsiri kopi (0,25?n 0,5%) pada pengujian ini secara statistik tidak memberikan pengaruh yang signifikan pada ketebalan, kadar air dan kelarutan, kuat tarik dan elongasi, transmitansi dan transparansi, permeabilitas uap air, permeabilitas oksigen, gugus fungsional, namun memberikan perbedaan nyata pada morfologi permukaan dan warna dari edible film yang dihasilkan. Walaupun demikian, edible film H20K0,25 (pati umbi garut 80%, hidrolisat ampas tahu 20?ngan penambahan minyak atsiri kopi 0,25%) memberikan karakteristik edible film terbaik karena mampu menurunkan nilai kelarutan, kadar air, permeabilitas uap air, permeabilitas oksigen serta dapat menaikkan nilai kuat tarik dan elongasi.

Edible film is an environmentally friendly and consumable packaging material made from renewable natural resources, commonly based on proteins, polysaccharides, lipids, or their composites. This study aimed to determine the physical characteristics of edible film based on arrowroot tuber starch with the addition of okara protein hydrolysate and coffee essential oil. The research was conducted in three stages; the production of okara protein hydrolysate, preparation of edible film based on arrowroot tuber starch, okara protein hydrolisate and coffee oil, followed by the analysis of the physical characteristics of the resulting edible film, such as thickness, moisture content and solubility, tensile strenght and elongation, transmittance and transparency, water vapor permeability, oxygen permeability, surface morphology, functional groups and color.

The results showed that the addition of okara protein hydrolysate (10%, 20%, and 30%) and coffee essential oil (0,25% and 0,5%) did not significantly affect the thickness, moisture content and solubility, tensile strenght and elongation, transmittance and transparency, water vapor permeability, oxygen permeability or functional groups of edible films. However, significant differences were observed in the surface morphology and color of edible films. Nevertheless, the H20K0,25 edible film formulation (80% arrowroot tuber starch, 20% okara protein hydrolisate, with the addition of 0,25% coffee essential oil) exhibited the best characteristics, as it reduced solubility, moisture content, water vapor permeability, and oxygen permeability while increasing tensile strenght and elongation values

Kata Kunci : edible film, pati umbi garut, hidrolisat protein ampas tahu, minyak atsiri kopi