@phdthesis{eprintuntirta45646,
          school = {UNIVERSITAS SULTAN AGENG TIRTAYASA},
           title = {PENGARUH KONSENTRASI KAPPA KARAGENAN DAN MINYAK ATSIRI LENGKUAS TERHADAP KARAKTERISTIK FISIK, MEKANIK, DAN AKTIVITAS ANTIMIKROBA EDIBLE FILM},
          author = {AMALIA TAHSYA RIZA ILFINA},
            year = {2025},
            note = {Edible film berbasis kappa karagenan (k-karagenan) merupakan salah satu alternatif pengganti gelatin karena memiliki kemampuan pembentukan gel yang serupa. Minyak atsiri lengkuas juga ditambahkan dalam pembuatan edible film sebagai upaya untuk meningkatkan aktivitas antimikroba pada edible film. Edible film juga berpotensi menjadi kemasan aktif karena adanya penambahan minyak atsiri lengkuas. Namun, variasi konsentrasi k-karagenan dan minyak atsiri lengkuas berpengaruh terhadap karakteristik fisik, mekanik, dan aktivitas antimikroba edible film. Oleh karena itu, penelitian ini bertujuan untuk menganalisis pengaruh konsentrasi k-karagenan dan minyak atsiri lengkuas serta interaksinya terhadap karakteristik fisik, mekanik, serta aktivitas antimikroba edible film. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor. Faktor pertama adalah konsentrasi k-karagenan yang terdiri dari tiga taraf (1\%, 1,5\%, 2\%) dan faktor kedua adalah konsentrasi minyak atsiri lengkuas (0,1\%, 0,2\%, 0,3\%). Hasil penelitian menunjukkan bahwa kedua faktor berpengaruh nyata terhadap kuat tarik (19,57 - 68,35 MPa) dan elongasi (23,31 - 57,69\%), tetapi tidak berpengaruh nyata terhadap ketebalan, daya serap air, laju transmisi uap air, aktivitas antimikroba, dan aktivitas air. Hasil penelitian juga menunjukkan bahwa terdapat interaksi antara kedua faktor tersebut yang berpengaruh nyata terhadap kuat tarik dan elongasi edible film.},
        keywords = {antimicrobial, edible film, galangal essential oil, k - carrageenan},
        abstract = {Kappa carrageenan (k - carrageenan) based edible film was one of alternative for gelatin because it had similar gel-forming abilities. Galangal essential oil was also added in making edible film as an effort to increase the antimicrobial activity of edible film. Edible film also had the potential to become active packaging due to the addition of galangal essential oil. However, variations in the concentration of 
k - carrageenan and galangal essential oil had influence to the physical, mechanical characteristics, and antimicrobial activity of the edible film. So this research was to analyst the effect of concentration of k - carrageenan, galangal essential oil, and their interaction on the physical and mechanical characteristics also antimicrobial activity of the edible film. This research used a completely randomized factorial design with two factors. The first factor was the concentration of k-carrageenan which consists of three levels (1\%, 1.5\%, 2\%) and the second factor was the concentration of galangal essential oils (0.1\%, 0.2\%, 0.3\%). The result showed that would factors had significant effect on the tensile strength (19.57 - 68.35 MPa) and elongation (23.31 - 57.69\%), but had no significant effect on the thickness, water absorption capacity, water vapor transmission rate, antimicrobial activity, and water activity. The result showed that there was an interaction between the two factors on the tensile strength and elongation.},
             url = {https://eprints.untirta.ac.id/45646/}
}