PENGARUH SUHU DAN WAKTU PENCAMPURAN DENGAN GLISEROL TERHADAP KUALITAS EDIBLE FILM DARI LABU KUNING DAN KITOSAN
DOI:
https://doi.org/10.30872/cmg.v5i2.5898Abstract
Edible film merupakan bahan pengemas yang dapat digunakan sebagai pengganti plastik, terutama sebagai bahan pengemas makanan. Edible film memiliki sifat yang mudah terurai dan hidrofilik. Edible film yang marak digunakan di pasaran biasanya dapat dikonsumsi secara langsung seperti pada pembungkus sosis, pembungkus permen, dan masih banyak lagi. Edible film biasanya dibuat dengan bahan baku pati seperti pati gandum, jagung, kentang, tapioka, dan labu kuning. Labu kuning mempunyai potensi yang besar untuk dikembangkan sebagai bahan baku pembuatan edible film, hal ini dikarenakan labu kuning sangatlah banyak dijumpai di negara Indonesia dan ketersediaan sumber dayanya sangat melimpah. Tujuan penelitian ini adalah untuk mengetahui kadar air yang terkandung di dalam edible film, kelarutan edible film terhadap air, dan mengetahui apakah edible film dari pati labu kuning memiliki sifat biodegradable, dengan variabel bebas suhu dan waktu pada saat pencampuran dengan gliserol. Kadar air yang dihasilkan yakni 40%, persentase kelarutan edible film terhadap air yang dihasilkan yakni 57,680% dan sifat biodegradasi pada edible film
yang dihasilkan yakni dapat terdekomposisi dengan baik.
Kata Kunci: Biodegradable, Edible Film, Labu Kuning, Pati, Pati Labu Kuning
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