relation: https://eprints.untirta.ac.id/45646/
title: PENGARUH KONSENTRASI KAPPA KARAGENAN DAN MINYAK ATSIRI LENGKUAS TERHADAP KARAKTERISTIK FISIK, MEKANIK, DAN AKTIVITAS ANTIMIKROBA EDIBLE FILM
creator: TAHSYA RIZA ILFINA, AMALIA
subject: Q Science (General)
description: 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.
date: 2025
type: Thesis
type: NonPeerReviewed
format: text
language: en
identifier: https://eprints.untirta.ac.id/45646/1/Amalia%20Tahsya%20Riza%20Ilfina_4444190049_Fulltext.pdf
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language: en
identifier: https://eprints.untirta.ac.id/45646/2/Amalia%20Tahsya%20Riza%20Ilfina_4444190049_01.pdf
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identifier: https://eprints.untirta.ac.id/45646/3/Amalia%20Tahsya%20Riza%20Ilfina_4444190049_02.pdf
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identifier: https://eprints.untirta.ac.id/45646/4/Amalia%20Tahsya%20Riza%20Ilfina_4444190049_03.pdf
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identifier: https://eprints.untirta.ac.id/45646/5/Amalia%20Tahsya%20Riza%20Ilfina_4444190049_04.pdf
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language: en
identifier: https://eprints.untirta.ac.id/45646/6/Amalia%20Tahsya%20Riza%20Ilfina_4444190049_05.pdf
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identifier: https://eprints.untirta.ac.id/45646/7/Amalia%20Tahsya%20Riza%20Ilfina_4444190049_Ref.pdf
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language: id
identifier: https://eprints.untirta.ac.id/45646/8/Amalia%20Tahsya%20Riza%20Ilfina_4444190049_Lamp.pdf
identifier:   TAHSYA RIZA ILFINA, AMALIA  (2025) PENGARUH KONSENTRASI KAPPA KARAGENAN DAN MINYAK ATSIRI LENGKUAS TERHADAP KARAKTERISTIK FISIK, MEKANIK, DAN AKTIVITAS ANTIMIKROBA EDIBLE FILM.  S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.