KARAKTERISTIK EDIBLE FILM BERBAHAN DASAR PATI WIKAU MAOMBO DENGAN PENAMBAHAN KURKUMIN

Wahid Wirawan, Sri Wahyuni, RH Fitri Faradilla

Abstract


ABSTRACT
This study aimed to determine the effect of the addition of turmeric ethanol extract on the physical
properties of edible Wikau Maombo starch-based film. This study used a Completely Randomized Design
(CRD) consisting of five concentrations levels of turmeric ethanol extract addition namely 0% (K
0
), 10% (K
1
),
15% (K
2
), 20% (K
3
) and 25% (K
4
). Samples were analyzed for physical properties (percent elongation, tensile
strength, and solubility). The results showed that there was a significant effect of curcumin extract on the
percent elongation (16.37-11.79%), the tensile strength (1.25-0.96 MPa), and no significant effect on the
percent solubility (20.83-17.06%) of the film. The best treatment based on physical properties was K
2
with a
15% addition of turmeric ethanol extract.

Keywords: edible film, wikau maombo starch, turmeric ethanol extract.


ABSTRAK
Penelitian ini bertujuan untuk menentukan pengaruh konsentrasi penambahan ekstrak etanol kunyit
terhadap sifat fisik edible film pati wikau maombo. Penelitian ini menggunakan Rancangan Acak Lengkap
(RAL) terdiri dari 5 level penambahan konsentrasi ekstrak etanol kunyit yaitu 0% (K
0
), 10% (K
1
), 15% (K
2
),
20% (K
3
) dan 25% (K
4
). Analisis sifat fisik (persen pemanjangan, kuat tarik, dan kelarutan) dari semua
perlakuan. Hasil penelitian menunjukkan adanya pengaruh nyata terhadap sifat fisik persen perpanjangan
16,37-11,79% dan sangat nyata pada sifat fisik kuat tarik 1,25-0,96MPa serta berbeda tidak nyata pada sifat
fisik persen kelarutan 20,83-17,06%. Perlakuan terbaik dari pengujian sifat fisik yaitu K2 dengan penambahan
ekstrak etanol kunyit sebesar 15%.

Kata kunci : edible film, pati wikau maombo, ekstrak etanol kunyit.

 


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