PENGARUH VARIASI KONSENTRASI KITOSAN TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK EDIBLE STRAW BERBAHAN DASAR PATI GANYONG (Canna edulis Kerr.)

Mumtaza, Qonita Zahra (2026) PENGARUH VARIASI KONSENTRASI KITOSAN TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK EDIBLE STRAW BERBAHAN DASAR PATI GANYONG (Canna edulis Kerr.). S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.

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Abstract

Plastic straws were one of the largest types of waste in Indonesia, reaching 17.78%, and were non-biodegradable, therefore, a more environmentally friendly alternative was needed, namely edible straws. Edible straws could be consumed after use and were more easily decomposed. Canna starch was chosen as the main ingredient because of it had high amylose content and the ability to form good gels and films, but it required a binder to prevent brittleness. Chitosan was added as a biopolymer of chitin that strengthened the structure through the formation of hydrogen bonds with starch. This study aimed to determine the effect of variations in chitosan concentration on the physicochemical and organoleptic characteristics of edible straws made from canna starch. The results of the study showed that edible straw had a water content (9.90% - 12.22%), thickness (0.17 - 0.23 mm), tensile strength (0.82 - 1.02 MPa), water absorption capacity at room temperature (26.97% - 44.95%), water absorption capacity at cold temperatures (30.22% - 36.52%), water absorption capacity at warm temperatures (41.48% - 50.81%), biodegradability (27.61% - 58.76%), organoleptic color (3.33 - 5.20), organoleptic aroma (3.70 - 4.50), organoleptic taste (3.80 - 5.00), organoleptic texture (3.97 - 4.63), organoleptic mouthfeel (4.50 - 4.67), organoleptic overall (4.60 - 5.27).

Item Type:

Thesis (S1)

Contributors:

Contribution	Contributors	NIP/NIM
Thesis advisor	PAMELA, VEGA YOESEPA	199110222022032007
Thesis advisor	RUSBANA, TUBAGUS BAHTIAR	198109202005011004

Additional Information:

Sedotan plastik merupakan salah satu jenis sampah terbesar di Indonesia yang mencapai 17,78% dan bersifat tidak mudah terurai (non-biodegradable). Oleh karena itu, diperlukan alternatif yang lebih ramah lingkungan, yaitu edible straw. Edible straw dapat dikonsumsi setelah digunakan dan lebih mudah terurai di lingkungan. Pati ganyong dipilih sebagai bahan utama karena memiliki kandungan amilosa yang tinggi serta kemampuan membentuk gel dan film yang baik, namun memerlukan bahan pengikat agar tidak mudah rapuh. Kitosan ditambahkan sebagai biopolimer turunan kitin yang dapat memperkuat struktur melalui pembentukan ikatan hidrogen dengan pati. Penelitian ini bertujuan untuk mengetahui pengaruh variasi konsentrasi kitosan terhadap karakteristik fisikokimia dan organoleptik edible straw berbahan pati ganyong. Hasil penelitian menunjukkan bahwa edible straw memiliki kadar air 9,90%–12,22%, ketebalan 0,17–0,23 mm, kuat tarik 0,82–1,02 MPa, daya serap air pada suhu ruang 26,97%–44,95%, pada suhu dingin 30,22%–36,52%, dan pada suhu hangat 41,48%–50,81%, serta biodegradabilitas 27,61%–58,76%. Hasil uji organoleptik menunjukkan nilai warna 3,33–5,20, aroma 3,70–4,50, rasa 3,80–5,00, tekstur 3,97–4,63, mouthfeel 4,50–4,67, dan overall 4,60–5,27.

Subjects:

S Agriculture > S Agriculture (General)
T Technology > T Technology (General)

Divisions:

04-Fakultas Pertanian
04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan

Depositing User:

Qonita Zahra Mumtaza

Date Deposited:

13 Apr 2026 05:07

Last Modified:

13 Apr 2026 05:07

URI:

http://eprints.untirta.ac.id/id/eprint/59186

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