STUDI KARAKTERISTIK PATI SINGKONG UTUH BERBASIS EDIBLE FILM DENGAN MODIFIKASI CROSS-LINKING ASAM SITRAT

- Kawiji, Windi Atmaka, Sri Lestariana

Abstract


ABSTRAK

Pada penelitian ini akan dipelajari pengaruh penggunaan asam sitrat sebagai agen crosslinking terhadap karakteristik dari edible film pati singkong utuh. Pati singkong utuh didapat dari ekstraksi pati singkong tanpa proses pengupasan yang akan membuat pekerjaan lebih efisien dan menghasilkan rendemen pati yang lebih banyak. Pembuatan edible film dilakukan dengan menggunakan 5 g pati singkong utuh, 2 ml gliserol, dan asam sitrat kristal (0%, 10%, 20%, dan 30% dari berat pati kering). Hasil analisis ANOVA dengan signifikasi 5% menunjukkan penambahan asam sitrat dapat meningkatan ketebalan dan kelarutan edible film serta penurunan laju tranmisi uap air dan pemanjangan. Penambahan asam sitrat 10% akan meningkatkan kuat tarik, pada penambahan 20% dan 30% akan menyebabkan penurunan kuat tarik edible film. Pada pengujian FTIR adanya reaksi cross-linking pada pembuatan edible film dari pati singkong utuh yang menghasilkan gugus ester dapat terbaca pada rentang 1725.4 - 1730.22 cm-1


ABSTRACT

The aim of the research is to study effect of citric acid as cross-linking agent on whole cassava starch based edible films. Whole cassava starch was extracted from cassava without peeling which had more starch content and more efficient. Edible film made from 5 g of whole cassava starch, 2 ml gliserol and citric acid (0%, 10%, 20%, 30% w/w starch). Results of ANOVA analysis with 5% significance shows added citric acid could improved thickness and solubility of edible film, and shows degrease of water vapor tranmission rate and elongation. Whole cassava starch based edible film with 10% citric acid show improved tensile streght, but added 20% and 30% citric acid shows reduction tensile streght. In FT-IR analysis, crosslinking reaction in whole cassava starch based edible films recognized at the peak 1725.4 - 1730.22 cm-1 which demonstrates the existence of an ester group


Keywords


Asam Sitrat; Cross-linking; Edible Film; Pati Singkong Utuh

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DOI: http://dx.doi.org/10.21776/ub.jtp.2017.018.02.14

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