Edible film merupakan salah satu alternatif pengganti plastik yang ramah lingkungan dan dapat dimakan karena berasal dari sumber daya alami yang aman untuk dikonsumsi. Tujuan penelitian ini adalah mengetahui pengaruh konsentrasi tepung labu kuning, pati singkong dan kolang-kaling terhadap karakteristik hedonik, fisik dan kimia edible film. Metode penelitian yang digunakana dalah rancangan acak lengkap dengan 3 faktor yaitu tepung labu kuning, pati singkong dan kolang-kaling. Hasil penelitian menunjukkan bahwa pati singkong berpengaruh secara signifikan terhadap hedonik warna (2,758-4,167). Proporsi labu kuning berpengaruh signifikan terhadap hedonik rasa (4,500-5,450). edible film. Proporsi tepung labu kuning, pati singkong dan kolang-kaling berpengaruh signifikan terhadap karakteristik fisik edible film. Nilai L* (30,039-35,539), nilai a* (14,7125-16,514), nilai b* (33,617-47,733), nilai kuat tarik (41250 N/m2-74630 N/m2), dan nilai elongasi (12,724%-63,182). Proporsi tepung labu kuning tidak berpengaruh signifikan terhadap karakteristik kimia edible film. Proporsi kolang-kaling, pati singkong dan interaksi keduanya berpengaruh signifikan terhadap daya serap air. Nilai daya serapa air (1,250%-3,375%), nilai kadar air (12,381%-13,919%).


Deskripsi Lain

Edible film is one of alternative to replace plastic that is environmentally friendly and can be eaten because it comes from natural resources that are safe for consumption. The purpose of this study was to determine the effect of the concentration of pumpkin flour, cassava starch and Sugar palm fruit on the hedonic, physical and chemical characteristics of edible film. The research method used was a complete randomized design with 3 factors, namely pumpkin flour, cassava starch and sugar palm fruit. The results showed that cassava starch significantly affected color hedonics (2,758-4,167). The proportion of pumpkin has a significant effect on hedonic taste (4,500-5,450). edible film. The proportion of pumpkin flour, cassava starch and sugar palm fruit has a significant effect on the physical characteristics of edible film. The value of L * (30,039-35,539), the value of a * (14,7125-16,514), the value of b * (33,617-47,733), the value of tensile strength (41250 N / m2-74630 N / m2), and the value of elongation (12,724% -63,182). The proportion of pumpkin flour does not significantly influence the chemical characteristics of edible film. The proportions of sugar palm fruit, cassava starch and their interactions have a significant effect on water absorption. Power value of water absorption (1,250% -3,375%), water content value (12,381% -13,919%).

• Karakteristik Hedonik, Fisik dan Kimia Edible Film Tepung Labu Kuning, Pati Singkong dan Kolang-kaling