Alisa Nurfitriyani, Siti (2024) KARAKTERISASI EDIBLE FILM BERBAHAN DASAR WHEY PROTEIN DENGAN PENAMBAHAN PATI SAGU DAN LEMON ESSENTIAL OIL. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
This study aimed to determine the effect of whey protein-based film and sago starch enriched with lemon essential oil on various film characteristics, including tensile strength, elongation, water vapor transmission rate, water content, antibacterial activity, color, solubility, and thickness. In order to enhance the functional characteristics of the edible film, lemon essential oils with antibacterial properties were integrated into whey protein-based film (7w/v WPC) with sago starch composite (Sago; 0%-2%-4%-6%) to protect products from microbial growth and enhance edible film characteristics. The results showed good transparency (L* 95.5 – 96.2) and excellent water content and water solubility of films, which were reduced due to the presence of 1% lemon essential oils. Various concentrations of sago starch significantly affected the percentage of elongation, which progressively decreased, and antibacterial activity showed the inhibition zone most affected against E. coli. Furthermore, the incorporation of lemon oil led to the formation of bubbles within the film microstructure. The interaction between sago starch concentration and lemon essential oil also has a significant impact on film characteristics. This study provides valuable insights for selecting the optimal formulation in the development of edible films that require functional characteristics.
| Item Type: | Thesis (S1) | ||||||||||||
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| Additional Information: | Penelitian ini bertujuan untuk mengetahui pengaruh film berbasis protein whey dan pati sagu yang diperkaya dengan minyak atsiri lemon terhadap berbagai karakteristik film, termasuk kekuatan tarik, perpanjangan, laju transmisi uap air, kadar air, aktivitas antibakteri, warna, kelarutan, dan ketebalan. Untuk meningkatkan karakteristik fungsional edible film, minyak esensial lemon dengan sifat antibakteri diintegrasikan ke dalam film berbasis protein whey (7w/v WPC) dengan komposit pati sagu (Sagu; 0%-2%-4%-6%) untuk melindungi produk dari pertumbuhan mikroba dan meningkatkan karakteristik edible film. Hasil penelitian menunjukkan transparansi yang baik (L* 95,5 - 96,2) dan kadar air yang sangat baik serta kelarutan film dalam air yang berkurang karena adanya 1% minyak esensial lemon. Berbagai konsentrasi pati sagu secara signifikan mempengaruhi persentase pemanjangan, yang semakin menurun, dan aktivitas antibakteri menunjukkan zona hambat yang paling besar terhadap E. coli. Selain itu, penggabungan minyak lemon menyebabkan terbentuknya gelembung-gelembung di dalam struktur mikro film. Interaksi antara konsentrasi pati sagu dan minyak atsiri lemon juga memiliki dampak yang signifikan terhadap karakteristik film. Penelitian ini memberikan wawasan untuk memilih formulasi yang optimal dalam pengembangan edible film yang membutuhkan karakteristik fungsional. | ||||||||||||
| Uncontrolled Keywords: | Edible Film, Whey Protein, Sago Starch, Lemon Essential Oil | ||||||||||||
| Subjects: | Q Science > Q Science (General) Q Science > QD Chemistry Q Science > QR Microbiology T Technology > T Technology (General) T Technology > TP Chemical technology T Technology > TS Manufactures |
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| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Siti Alisa Nurfitriyani | ||||||||||||
| Date Deposited: | 06 Jun 2024 11:01 | ||||||||||||
| Last Modified: | 06 Jun 2024 11:01 | ||||||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/35805 |
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