PEMBUATAN EDIBLE FILM DARI KOLANG KALING

Tuti Indah Sari, Hotman P. Manurung, Fery Permadi

Abstract


Using plastic as packaging matterial has not to be defended again. Cause can damaging our environment, and it also dangerous for consumer health due to dirtying product. It’s push the research and technologies development for packaging matterial which is “biodegradable”. Technologies development was directed to made packaging matterial same as plastic from natural matterial and easy to destroyed that calleed “edible film” Edible film is a thick layer was made from consumized matterial and used for food product. Edible film in this research was from kolang kaling, in addition of plasticizer and also beeswax. The objectives of this research was to knows how to produce edible film from kolang kaling and the effects of temperature, quantity of glicerol and beeswax in producing edible film. Process of producing edible film is consist of making emustion, casting, and drying. From the result of this research, the increasing of temperature was made the water content, thickness and elongation percentage of edible film decreased, but the tensile strengthof edible film increased. Increasing quantity of glicerol was made the water content and elongation percentage of edible film increased but the tensile strength and the thickness of edible film decreased.the result of this research is also showed that increasing  quantity of beeswax was made the water content, tensile strength, and elongation percentage of edible film decreased but the thickness of edible film increased. The optimum scores for the water content, thickness, tensile strength and elongation percentage were 4,88%, 0.0166 cm, 0.102 Kgf.cm-2 and 22%. The best treatment was edible film at 80oC, the addition 2 % (b/v) of glicerol and the addition 2% (b/v) of beeswax because the edible film had high value of tensile strength, and elongation percentage but it had low value of water content and thickness.


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