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KARAKTERISTIK EDIBLE STRAW BERBAHAN DASAR TEPUNG TAPIOKA DENGAN PENAMBAHAN NATRIUM ALGINAT

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Environmental pollution caused by plastic waste has driven innovation in the development of environmentally friendly biodegradable materials, one of which is edible straw. This study aims to investigate the physical properties of edible straws made from tapioca flour supplemented with sodium alginate at varying concentrations, to produce environmentally friendly straws as an alternative to plastic straws. The method used is a Randomised Complete Block Design (RCBD) with three treatment levels: A1 (1.5%), A2 (2%), and A3 (2.5%), and each treatment was repeated three times. The parameters observed included thickness, water resistance, water vapor transmission rate, texture, and biodegradability. The results of this study indicate that the addition of sodium alginate significantly affects thickness, water resistance, texture, and biodegradability, but does not significantly impact the water vapour transmission rate. Increasing the concentration of sodium alginate was found to enhance the thickness, water resistance, and texture of the edible straw, while its biodegradability decreased. The best treatment was found in A1, with a thickness value of 0.17 mm, a water resistance of 49.22%, and a water vapour transmission rate of 0.57 g/m².h, texture test 411.03 gf, and biodegradation value of 20.52%.

Availability
Inventory Code Barcode Call Number Location Status
2507006070T184976T1849762025Central Library (REFERENCE)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T1849762025
Publisher
Indralaya : .,
Collation
xv, 98 hlm.; ilus.; tab.; 29 cm.
Language
Indonesia
ISBN/ISSN
-
Classification
664.807
Content Type
Text
Media Type
unmediated
Carrier Type
-
Edition
-
Subject(s)
Prodi Teknologi Hasil Pertanian,
Tepung tapioka, Natrium alginat
Specific Detail Info
-
Statement of Responsibility
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No other version available

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