Pengaruh retrogradasi dan heat moisure treatment film pati sagu terhadap sifat fisik film

GIYANTO, Prof. Dr. Ir. Haryadi, M.App.Sc

2009 | Tesis | S2 Teknologi Hasil Perkebunan

Penelitian ini bertujuan mengetahui karakteristik edible film pati sagu pada berbagai variasi waktu retrogradasi dan waktu heat moisture treatment (HMT) terhadap sifat fisik dan mekanik edible film pati sagu yang dihasilkan dan mengetahui karakteristik edible film pati sagu terbaik dengan berbagai variasi retrogradasi dan HMT. Pada penelitian ini, pembuatan edible film pati sagu menggunakan konsentrasi pati 3% (b/v), gliserol 30% (b/b). Selanjutnya dilakukan variasi perlakuan terhadap waktu retrogradasi (0,5 jam, 1 jam, 1,5 jam) dan waktu HMT (0,5 jam, 1 jam, dan 1,5 jam). Sebelum proses HMT kadar air film diatur 20% dan pengeringan sampai kadar air edible film 12%. Analisis bahan dasar meliputi kadar air, dan kadar amilosa. Edible film yang dihasilkan dilakukan analisis elongasi, tensile strength, ketebalan, kadar air, daya larut dan derajat kebebasan ikatan antar molekul. Hasil penelitian menunjukkan bahwa perlakuan retrogradasi dan HMT tidak berpengaruh nyata pada kadar air, ketebalan dan elongasi. Perlakuan retrogradasi dan HMT berpengaruh nyata pada tensile strength dan kelarutan edible film. Edible film pati sagu yang terbaik pada penelitian ini adalah film dengan perlakuan retrogradasi 1 jam dan HMT 1 jam didapatkan hasil tensile strength sebesar 6,1599 MPa, kelarutan 14,4933%, elongasi 12,5475%, kadar air 12,6510%, ketebalan 0,0835 mm dan derajat kebebasan ikatan antar molekul 77.8695 %.

This object’s research were to know the caracteristic edible film of sago 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. Sago 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 solub le and tensile strength were signifanctly. Soluble power of retrogradation and HMT’s films more and more decreased. The best Sago starch edible film in this research was a film which variation retrogradation time treatment during 1 hour dan 1 hours HMT because presented highest tensile strength values 6,16 Mpa, soluble value 14,49%, elongation 12,54%, water content 12,65% and thickness 0,0835 mm and gelatinization degree 77,8695%

Kata Kunci : Film pati sagu,Heat moisture treatment,Retrogradasi,Tensile strength,Elongasi, Sago starch, edible film, Heat Moisture Treatment, retrogradation, tensile strength, elongation