KARAKTERISTIK EDIBLE FILM KOMPOSIT DARI PEKTIN LIMBAH KULIT KAKAO (Theobroma cacao L.) DAN PROTEIN ZEIN

RIZKA HABIBA, Prof. Dr. Ir. Djagal Wiseso Marseno

2014 | Skripsi | TEKNOLOGI PANGAN & HASIL PERTANIAN

Pektin yang diekstrak dari kulit kakao (Theobroma cacao L.) dibuat edible film. Edible film tersebut dikompositkan dengan zein pada rasio yang berbeda (1:0, 1:0,25, and 1:0,5) untuk meningkatkan kualitasnya. Pektin dievaluasi komposisi kimianya dan edible film dianalisis karakteristiknya. Hasil menunjukkan pektin terdiri atas 14,00% rendemen, 6,38% metoksil, 88,00% bahan kering, 25,00% abu, 0,09% lemak, dan 6,01% protein. Edible film dianalisis tensile strength, elongasi, kelarutan, dan WVTRnya dengan nilai berkisar antara 0,0385-0,3983 MPa; 22,82-110,64%; 32,56-72,24%, and 28,1447-33,8639 g/jam.m2. nilai tersebut menurun seiring dengan meningkatnya konsentrasi zein.

Pectin extracted from cocoa husks (Theobroma cacao L.) was made for edible film. That edible film was prepared by composing the pectin with zein at different ratio (1:0, 1:0,25, and 1:0,5), to improve its quality. The pectin was evaluated for chemical composition and edible film was analyzed for characteristic. The result showed that the pectin composed of 14,00% yield, 6,38% metoxil, 88,00% dry matter, 25,00% ash, 0,09% fat, and 6,01% protein. The edible films were characterized by their tensile strength, elongation, solubility, and WVTR, which their values ranged from 0,0385-0,3983 MPa; 22,82-110,64%; 32,56-72,24%, and 28,1447-33,8639 g/jam.m2 respectively. The characteristic value decrease with the increasing of zein concentration.

Kata Kunci : pektin, zein, kulit kakao, limbah, Theobroma cacao L., edible film