PUSPITASARI, DEWI (2024) AKTIVITAS ANTIBAKTERI DAN KARAKTERISTIK FISIK-MEKANIK EDIBLE FILM BERBASIS PATI TALAS BENENG DENGAN VARIASI SUHU PENGERINGAN DAN PENAMBAHAN EKSTRAK RIMPANG JAHE MERAH. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.

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Abstract

Starch based edible films (such as beneng taro edible film) generally have low resistance to bacteria, so it is needed to add antibacterial substances such as red ginger rhizome extract. But, the drying process is a crucial aspect that must be considered because it can damage heat-sensitive active compounds. The aim of this research is to determine the effect of drying temperature, the addition of red ginger rhizome extract, and their interaction on the antibacterial activity and physical�mechanical characteristics of beneng taro starch-based edible film. This study used a split-plot randomized block design with two factors: the drying temperature (40, 50, 60°C) and the concentration of red ginger rhizome extract (0,5; 1,0; 1,5%). The results showed the average value of each parameter, such as yield 7.456 - 7.630%, antibacterial activity 0.413 - 0.460 mm, moisture content 5.151 - 12.538%, aw 0.378 - 0.483, thickness 0.053 - 0.092 mm, tensile strength 0.007 - 0.032 MPa, elongation 26.500 - 52.492%, WVTR 1.553 - 2.493 g/(m2h), color (L* 22.425 - 30.903, a* 0.030 - 2.680, b* 5.475 - 15.928, ohue 80.456 - 89.689, chroma 5.475 - 16.152). The drying temperature significantly affected all observed parameters except WVTR. The addition of red ginger rhizome extract significantly affected all observed parameters. There was an interaction effect between the drying temperature and the addition of red ginger rhizome extract on the aw, elongation, and color values.

Item Type:	Thesis (S1)
Contributors:	Contribution Contributors NIP/NIM Thesis advisor WULANDARI, PUJI 198703092019032010 Thesis advisor RIANY ERIS, FITRIA 197908252003122002
Additional Information:	Edible film berbasis pati (seperti edible film talas beneng) umumnya memiliki ketahanan yang rendah terhadap bakteri, sehingga perlu ditambahkan zat antibakteri seperti ekstrak rimpang jahe merah. Namun, proses pengeringan merupakan aspek krusial yang harus diperhatikan karena dapat merusak senyawa aktif yang sensitif terhadap panas. Penelitian ini bertujuan untuk mengetahui pengaruh suhu pengeringan, penambahan ekstrak rimpang jahe merah, dan interaksinya terhadap aktivitas antibakteri dan sifat fisik-mekanik edible film berbasis pati talas beneng. Penelitian ini menggunakan rancangan acak lengkap pola faktorial dengan dua faktor yaitu suhu pengeringan (40, 50, 60°C) dan konsentrasi ekstrak rimpang jahe merah (0,5; 1,0; 1,5%). Hasil penelitian menunjukkan nilai rata-rata setiap parameter, seperti rendemen 7,456 - 7,630%, aktivitas antibakteri 0,413 - 0,460 mm, kadar air 5,151 - 12,538%, aw 0,378 - 0,483, ketebalan 0,053 - 0 092 mm, kekuatan tarik 0,007 - 0,032 MPa, perpanjangan 26,500 - 52,492%, WVTR 1,553 - 2,493 g/(m2 jam), warna (L* 22,425 - 30,903, a* 0,030 - 2,680, b* 5,475 - 15,928, o hue 80,456 - 89,689, chroma 5,475 - 16,152). Suhu pengeringan secara signifikan mempengaruhi semua parameter yang diamati kecuali WVTR. Penambahan ekstrak rimpang jahe merah berpengaruh nyata terhadap semua parameter yang diamati. Terdapat pengaruh interaksi antara suhu pengeringan dan penambahan ekstrak rimpang jahe merah terhadap nilai aw, elongasi, dan warna.
Uncontrolled Keywords:	beneng taro starch, drying temperature, edible film, red ginger extract
Subjects:	Q Science > QC Physics Q Science > QR Microbiology
Divisions:	04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan
Depositing User:	Dewi Dewi Puspitasari
Date Deposited:	29 Apr 2024 10:05
Last Modified:	29 Apr 2024 10:05
URI:	http://eprints.untirta.ac.id/id/eprint/34916

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