Pengaruh retrogradasi dan heat moisture treatment film pati aren terhadap sifat fisik film

MANGUNSONG, Lamria, Dr. Yudi Pranoto, STP, MP

2009 | Tesis | S2 Teknologi Hasil Perkebunan

Pati aren (Arenga Pinnata Merr) berpotensi digunakan sebagai matrik film yang baik karena kandungan amilosanya cukup tinggi sebesar 30,05% . Kandungan amilosa yang tinggi akan membuat film menjadi lebih kompak (tegar) tetapi memiliki sifat yang rapuh Untuk memperbaiki sifat-sifat film pati tersebut dilakukan dengan perlakuan Heat Moisture Treatment (HMT) dan retrogradasi. Tujuan dari penelitian ini untuk mengetahui karakteristik edible film pati aren pada berbagai variasi waktu retrogradasi dan waktu heat moisture treatment terhadap sifat fisik edible film pati aren yang dihasilkan dan Mengetahui karakteristik edible film pati aren yang baik dengan barbagai variasi Retrogradasi dan Heat Moisture Treatment. Pada penelitian ini, pembuatan edible film pati aren menggunakan konsentrasi pati 3%(b/v), gliserol 30%(b/b). Selanjutnya dilakukan variasi perlakuan terhadap waktu retrogradasi (0,5 jam, 1 jam dan 1,5 jam) dan waktu HMT (0,5 jam, 1 jam dan 1,5 jam). Sebelum proses HMT Kadar air larutan pati diatur 20% dan pengeringan pada suhu 50 oC sampai mencapai kadar air ± 12%. Edible film yang dihasilkan dilakukan analisa ketebalan tensile strength, elongasi, kadar air dan daya larut. Hasil penelitian menunjukkan bahwa analisa kadar air, ketebalan dan elongasi menunjukkan hasil yang tidak berpengaruh nyata, analisa daya larut dan tensile strength menunjukkan hasil yang berpengaruh nyata . Analisa daya larut film semakin lama retrogradasi dan HMT hasil yang ditunjukkan semakin menurun yaitu berkisar 14,46 - 21,06%, Sedangkan pada analisa tensile strength nilainya semakin besar dengan semakin tingginya HMT yaitu berkisar 2,98 - 6,19Mpa. Edible film pati aren yang terbaik pada penelitian ini adalah film dengan variasi perlakuan waktu retrogradasi 1 jam dan HMT 1,5 jam karena memberikan nilai tensile strength tertinggi sebesar 6,19 Mpa, dengan nilai kelarutan 14,88%, elongasi 12,58%, kadar air 12,49% dan ketebalan 83,70 μm.

Arenga Starch (Arenga Pinnata Merr) had potential as a excellent film matric because of high amylose content (30,05 %). This made the film more dense or rigid but had a brittle properties. Heat Moisture Treatment (HMT) and retrogradation were done in order to improve that’s properties. This object’s research were to know the caracteristic edible film of arenga starch with HMT and retogradtion’s time variation to the their physicaly and knowing the excellent caracteristic of arenga starch with another retogradation and Heat Moisture Treatment variation. Arenga starch which 3% (b/v) concentration and gliserol 30% (b/b) was used in this research. Variation retrogadation and HMT time treatment that were (0,5 ; 1; 1,5 hours) and (0,5 ; 1; 1,5 hours) respectively, was done. Water content in starch solution controlled 20% and drying temperature at 50 oC until reached ± 12%. Finally, the thickness of tensile strength, elongation, water content and soluble power were analyzed toward this edible films. The research showed that water content, thickness, and elongation analyzed did not show significant relationship, but soluble and tensile strength were signifanctly. Soluble power of retrogradation and HMT’s films more and more decreased 14,46 – 21,06% during time. While another tensile strength’s analyzed showed more high values as high time of HMT that was 2,98 – 6,19 Mpa. The best arenga starch edible film in this research was a film which variation retrogradation time treatment during 1 hour dan 1,5 hours HMT because presented highest tensile strength values 6,19 Mpa, soluble value 14,88%, elongation 12,58%, water content 12,49% and thickness 83,70 μm.

Kata Kunci : Pati aren,Edible film,Heat moisture treatment (HMT),Retrogradasi,Tensile strenght,Elongasi, Arenga starch, edible film, Heat Moisture Treatment (HMT), retrogradation, tensile strength, elongation