KARAKTERISASI SIFAT FISIKOKIMIA PATI UBI JALAR ORANYE (Ipomoea batatas, L.) SERTA PENGGUNAANNYA SEBAGAI KOMPOSIT EDIBLE FILM DENGAN PENAMBAHAN ZEIN PROTEIN
Utilization of starch as edible film component has been developed. However, the research about edible film made from orange sweet potato starch has never been done. The purpose of this study was to determine the physicochemical properties of orange sweet potato starch and edible film characteristics...
محفوظ في:
| المؤلفون الرئيسيون: | , |
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| التنسيق: | Theses and Dissertations NonPeerReviewed |
| منشور في: |
[Yogyakarta] : Universitas Gadjah Mada
2014
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://repository.ugm.ac.id/132083/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=72599 |
| الوسوم: |
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| الملخص: | Utilization of starch as edible film component has been developed. However, the
research about edible film made from orange sweet potato starch has never been done. The
purpose of this study was to determine the physicochemical properties of orange sweet
potato starch and edible film characteristics with the addition of zein protein and glycerol.
In this study, the starch of orange sweet potato were extracted by water, then
precipitated, dried, and milled. Edible film were prepared by using casting method with a
variation of the concentration of starch 1%, 1.5%, and 2% (w/v), with the addition of zein
and plasticizer glycerol fixed concentration at 2% (w/w) and 30% (w/w) starch. The results
showed that starch has 12,81% of water, 0,30% of ash content, 0,30% of protein, 0,82% of
fat, and 85,78% of carbohydrate (by difference). Starch gelatinization time is 20,5 minutes
and the temperature range 75-800C. The reducing sugar was detected in the starch which
have been hydrolysed with acid. FTIR testing showed an identical group when compared
with the commercial starch. Based on the test results, the orange sweet potato starch can be
used as an edible film forming material. The higher starch concentration will increase the
thickness and tensile strength characteristics, while solubility in water, elongation
percentage and water vapor permeability were decreased in the physical properties and
barrier properties of edible film. In the highest concentration of orange sweet potato starch
used 2% (w/v), produced edible film with the thickness is 0,08 mm, the tensile strength is
4,2 MPa, the solubility is 20,7%, the percentage elongation is 33,7%, and water vapor
permeability is 0,53 g.mm/m2.hours.kPa. |
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