Karakteristik edible film pati garut butirat sebagai bahan pengemas bumbu bubuk mi instan

LESTARI, Retno Budi, Prof. Dr. Ir. Haryadi, M.App.Sc

2008 | Tesis | S2 Ilmu dan Teknologi Pangan

Edible film merupakan salah satu alternatif bahan pengemas pangan yang dapat dimakan dan ramah lingkungan. Penelitian tentang pembuatan dan aplikasi edible film pati garut butirat telah dilakukan. Penelitian ini bertujuan untuk mengetahui pengaruh ketebalan dan suhu sealing terhadap karakteristik edible film sebagai pengemas pangan. Penelitian dilakukan dalam 3 tahap. Tahap pertama: Modifikasi pati garut dengan butirat anhidrida 10% untuk menghasilkan derajat substitusí 0,05. Tahap kedua: Pembuatan edible film dengan penambahan gliserol 0,5 % dan konsentrasi pati garut butirat 3%. Edible film dibuat dengan variasi ketebalan 0,055; 0,062; 0,069; dan 0,076 mm. Edible film diuji sifat-sifat fisikomekanisnya. Tahap ketiga: Aplikasi edible film sebagai bahan pengemas bubuk bumbu mi instan. Edible film dibuat kantong dengan variasi suhu sealing 115oC, 130oC, dan 145oC, kemudian diuji karakteristik seal strength dan kelarutan dalam air panas. Hasil penelitian menunjukkan bahwa makin tinggi ketebalan film, menghasilkan tensile strength makin tinggi, tetapi makin rendah elongation, water vapour transmisión rate (WVTR), oxygen transmisión rate (OTR) dan kelarutan. Sedangkan rata-rata kadar air dan aktivitas air (aw) edible film meningkat dengan peningkatan ketebalan. Pada aplikasi edible film menunjukkan bahwa seal strength tertinggi dihasilkan oleh ketebalan 0,069 mm dan suhu sealing 130oC yaitu 0,8905 MPa, dengan kelarutan dalam air panas 2,99 menit. Kelarutan dalam air panas tercepat 2,44 menit pada ketebalan 0,055 mm dan suhu sealing 115oC.

Edible film is one of biodegradable food packaging that safe to eat and friendly to environmental. The research on forming and application of edible films garut butyric starch had been done. The aim of this research to know the effect of thickness and sealing temperature on physicomechanical properties of edible films for food packaging. This research was divided into three stages. The first stage: Modification of garut starch with addition of 10% butyric anhydride to result degree of substitution (DS) 0.05. The second stage : Forming edible films with addition of 0.5% glycerol and 3% garut butyric starch. The forming of edible films was carried out with several thickness from 0.055; 0.062; 0.069; and 0.076 mm. Edible films were analyzed for physicomechanical characteristics. The third stage: application of edible films for seasoning powder of instant noodle packaging. Edible films were formed into sachet with sealing temperature of 115, 130, and 145oC, then analyzed their seal strength and solubility in boiled water. Result of the research indicated that tensile strength increased with increasing thickness. Elongation, water vapor transmission rate, oxygen transmission rate and solubility decreased with increasing thickness. The average of moisture content and water activity increased with increasing thickness. Application of edible films showed the highest seal strength of 0.8905 MPa, on the edible film 0.069 mm thickness and 130oC heat seal temperature, with solubility in boiled water was 2.99 min. The faster solubility in boiled water of edible films was 2.44 min, on the edible films 0.055 mm thickness and 115oC heat seal temperature.

Kata Kunci : Pati garut butirat,edible film,Suhu sealing,Ketebalan film, garut butyric starch, edible film, sealing temperature, film thickness