Marti, Marti (2025) KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK EDIBLE STRAW BERBASIS PATI UMBI GARUT DENGAN VARIASI KONSENTRASI KARAGENAN. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
![[img]](https://eprints.untirta.ac.id/style/images/fileicons/text.png) |
Text (Skripsi)
Marti_4444200017_Fulltext-1.pdf Restricted to Registered users only Download (2MB) |
|
Text (Skripsi)
Marti_4444200017_02.pdf Restricted to Registered users only Download (615kB) |
|
Text (Skripsi)
Marti_4444200017_03.pdf Restricted to Registered users only Download (615kB) |
|
Text (Skripsi)
Marti_4444200017_04.pdf Restricted to Registered users only Download (1MB) |
|
Text (Skripsi)
Marti_4444200017_05.pdf Restricted to Registered users only Download (184kB) |
|
Text (Skripsi)
Marti_4444200017_Ref.pdf Restricted to Registered users only Download (387kB) |
|
Text (Skripsi)
Marti_4444200017_lamp.pdf Restricted to Registered users only Download (1MB) |
|
Text
Marti_4444200017_01.pdf Restricted to Registered users only Download (681kB) |
Abstract
Plastic straws are difficult to decompose naturally by decomposer bacteria, as a result it will pollute the environment. One of the efforts to reduce plastic straw waste is making edible straw that can be consumed directly or thrown away without ruining the environment. The characteristics of edible straw must be sturdy and waterproof, so starch with high amylose must be used, such as arrowroot starch, and kappa carrageenan. These ingredient is used as a binding agent to reduce its brittleness, and glycerol as a plasticizer. This research used a Randomized Block Design with carrageenan concentration as a factor consisting of five levels, namely 1%, 2%, 3%, 4%, and 5%. Carrageenan concentration has a significant effect on compression strength, thickness, elongation, elasticity, water absorption at a 65ºC, water vapor transmission rate, water activity, lightness, a* chromaticity, b* chromaticity, °Hue, ash content, organoleptic characteristics of taste, color, aroma and overall, but has no significant effect on tensile strength, water absorption at 25ºC and 5ºC, chroma, water content, biodegradation, and organoleptic characteristics of crispness, ease of sucking, and mouthfeel. Selected treatment results were carried out using the Zeleny method and were obtained at a carrageenan concentration of 1%
| Item Type: | Thesis (S1) | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Contributors: |
|
|||||||||
| Additional Information: | Sedotan plastik sulit terurai secara alami oleh bakteri dekomposer, sehingga akan mencemari lingkungan. Salah satu upaya untuk mengurangi limbah sedotan plastik adalah dengan membuat sedotan yang dapat dimakan atau langsung dibuang tanpa merusak lingkungan. Karakteristik sedotan harus kokoh dan tahan air, sehingga digunakan pati dengan amilosa tinggi, seperti pati garut, dan kappa karagenan. Bahan-bahan ini digunakan sebagai bahan pengikat untuk mengurangi kerapuhannya, dan gliserol sebagai plasticizer. Penelitian ini menggunakan Rancangan Acak Kelompok dengan konsentrasi karagenan sebagai faktor yang terdiri dari lima taraf, yaitu 1%, 2%, 3%, 4%, dan 5%. Konsentrasi karagenan berpengaruh nyata terhadap kuat tekan, ketebalan, elongasi, elastisitas, daya serap air pada suhu 65ºC, laju transmisi uap air, aktivitas air, _lightness_ , kromatisitas a*, kromatisitas b*, °Hue, kadar abu, karakteristik organoleptik rasa, warna, aroma, dan overall, tetapi tidak memberikan pengaruh nyata terhadap kekuatan tarik, daya serap air pada suhu 25ºC dan 5ºC, _chroma_ , kadar air, uji degradasi, dan karakteristik organoleptik kerenyahan, kemudahan menghisap, dan mouthfeel. Hasil perlakuan terbaik dilakukan menggunakan metode Zeleny dan diperoleh pada konsentrasi karagenan 1%. | |||||||||
| Uncontrolled Keywords: | edible straw, kappa carrageenan, arrowroot starch | |||||||||
| Subjects: | S Agriculture > S Agriculture (General) S Agriculture > SB Plant culture |
|||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
|||||||||
| Depositing User: | Marti Marti | |||||||||
| Date Deposited: | 03 Oct 2025 08:57 | |||||||||
| Last Modified: | 23 Oct 2025 04:51 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/55110 |
Actions (login required)
 |
View Item |