Skripsi

KARAKTERISTIK EDIBLE FILM DARI GLUKOMANAN PORANG DENGAN PENAMBAHAN PALM OIL ATAU PALM KERNEL OIL

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Penilaian

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This study aimed to determine the characteristics of porang glucomannan edible film with different concentrations of palm oil and palm kernel oil (PKO). This study used a Factorial Completely Randomized Design (CRD) with 2 treatment factors, the type of oil (palm oil, palm kernel oil) and oil concentration (0.5%, 1%, 1.5%, 2%) with 3 replications and further test of Duncan's Multiple Range Test (DMRT). The results showed that the type of oil had a significant effect on water vapor transmission rate (WVTR) and percent elongation edible film. Oil concentrations significantly affect the thickness, water vapor transmission rate (WVTR), water absorption, and percent elongation edible film. The interaction of the two treatments had a significant effect on percent elongation edible film. The best edible film is edible film with 2% palm oil concentration treatment. With the following characteristics are 0.238 mm thickness, 15.23% elongation, 0.173 Mpa tensile strength, 8.90 g.m2.day-1 water vapor transmission rate, 40.65% water absorption, 81.93 gf compressive strength, 0,012 Mpa elasticity, and diameter of the inhibition zone against Escherichia coli and Staphylococcus aureus bacteria respectively 9,5 mm and 8,75 mm. The edible film has met JIS standards except for the tensile strength.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507003930	T177809	T1778092025	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1778092025

Publisher

Indralaya : ., 2025

Collation

xv, 160 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

630.07

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Pertanian

Specific Detail Info

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Statement of Responsibility

MI

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