Sintesis pati garut asetil dan aplikasinya dalam pembuatan Edible film

DEWI, Zulfiana, Prof.Dr.Ir. Haryadi, M.App.Sc

2007 | Tesis | S2 Ilmu dan Teknologi Pangan

Asetilasi pati garut dilakukan pada suhu kamar, pH reaksi antara 8.0 – 8.4 dengan asetat anhidride 0; 5; 10; 15; dan 20 mL. Pati garut asetil kemudian dianalisa gugus asetil, derajat substitusi, viscositas pasta, kejernihan pasta, swelling power dan daya larut. Penelitian selanjutnya menggunakan pati garut alami dan pati garut asetil sebagai bahan dasar pembuatan edible film. Masingmasing pati garut alami dan asetil divariasi konsentrasinya, yaitu 2; 3; dan 4% b/v. Larutan pati untuk pembuatan edible film dipersiapkan pada suhu 80°C, selama 30 menit dan penambahan gliserol 0.5% b/v sebagai plasticizer. Pengujian edible film meliputi ketebalan film, tensile strength, elongasi, laju transmisi uap air (WVTR) dan daya larut. Penelitian lanjutan yaitu aplikasi film sebagai bahan kemasan powder penyedap. Hasil penelitian menunjukkan, makin tinggi konsentrasi asetat anhidride menghasilkan peningkatan DS 0.0795 sampai 0,1786. Pati garut asetil tertinggi yaitu 0.1786 memberikan karakteristik swelling power, kejernihan pasta lebih tinggi dan viscositas pasta dan daya larut lebih rendah di bandingkan dengan pati garut alami. Edible film terbaik yang ditentukan berdasarkan WVTR terendah terdapat pada pati garut asetil DS 0.1786 konsentrasi 4%, yaitu 11.4758 g H2O/m2.jam, tetapi dilihat dari daya larut dan elongasi terlalu sangat rendah. Film pati garut asetil menunjukan kemampuan sebagai kemasan powder penyedap.

Acetylation of arrowroot starch was conducted at room temperature, pH exponent reaction the range 8.0 – 8.4 with acetat anhidride 0; 5; 10; 15; and 20 mL. Arrowroot starch which resulted from acetylation was analysed acetyl group, degree of substitution, paste viscosity, paste clarity, swelling power and solubility. The next step was used of native arrowroot starch and acetyl arrowroot starch as basic material for edible film prepared. Each native and acetyl arrowroot starch was various the concentration, be 2; 3; and 4% b/v. Edible film solution was prepared at 80°C during 30 min and addition of glycerol 0.5% b/v as plasticizer. Edible film Characterization included film thickness, tensile strength, elongation, water vapor transmission rate ( WVTR) and solubility. Research of continuated that is the applicated of film as component packaging of powder seasoning. Research result showed that highest level of acetat anhidride resulted highest DS 0.0795 to 0,1786. acetyl arrowroot starch eith highest 0.1786 gived characteristics of swelling power, paste clarity higher and pasta viscosity and solubility lower than native arrowroot starch. The best characteristics of edible film was found when determined according lowest WVTR, and it is found in acetyl arrowroot starch with DS 0.1786 and at concentration 4%, i.e. 11.4758 g H2O/m2.h, but it was very low when viewed from solubility and elongation. Acetyl arrowroot starch film showed to be able as packaging of powder seasoning.

Kata Kunci : Pengemasan Makanan,Edible Film,Sintesis Pati Garut, native arrowroot starch, acetylation, edible film, packaging of powder seasoning