TY  - THES
EP  - 90
KW  - candy
KW  -  CMC
KW  -  edible film strips
KW  -  eucalyptus essential oil
PB  - UNIVERSITAS SULTAN AGENG TIRTAYASA
AV  - restricted
UR  - https://eprints.untirta.ac.id/46898/
N2  - The development of food products was driven by innovation, the use of natural ingredients, and health awareness. Eucalyptus essential oil, with its antibacterial properties, had potential as an ingredient in the development of candy in the form of edible strip films that dissolved easily in the mouth and inhibited the growth of Staphylococcus aureus. This study aimed to develop edible strip films using corn starch, CMC, and glycerol to enhance the mechanical properties of the film. The main objective of the research was to evaluate the effects of CMC and eucalyptus essential oil concentrations on the physicochemical characteristics and antibacterial activity of the film, as well as the interactions between them. The study used a completely randomized design factorial with two factors: CMC concentration (1% and 3%) and eucalyptus essential oil concentration (0.4%, 0.8%, and 1.2%). The analyses included thickness, film burst strength, disintegration, brightness, chromaticity, moisture content, ash content, reducing sugar content, pH, total plate count, and antibacterial activity. The results showed that CMC concentration significantly affected thickness, film burst strength, disintegration, chromaticity a*, ash content, and pH, while eucalyptus essential oil concentration affected chromaticity a* and pH. There was an interaction between CMC and eucalyptus essential oil that influenced reducing sugar content, thickness, and chromaticity a*.
Y1  - 2025///
TI  - KARAKTERISIK MUTU EDIBLE FILM STRIPS BERBASIS PATI JAGUNG DENGAN VARIASI KONSENTRASI CMC DAN MINYAK ATSIRI KAYU PUTIH (Melaleuca cajuputi)
N1  - Pengembangan produk pangan didorong oleh inovasi, penggunaan bahan alami dan kesadaran akan kesehatan. Minyak atsiri kayu putih dengan sifat antibakterinya, memiliki potensi sebagai bahan dalam pengembangan permen berbentuk edible strip film yang mudah larut di mulut dan mampu menghambat pertumbuhan Staphylococcus aureus. Penelitian ini bertujuan untuk mengembangkan edible strip film menggunakan pati jagung, CMC, dan gliserol guna meningkatkan sifat mekanis film. Tujuan utama penelitian ini adalah mengevaluasi pengaruh konsentrasi CMC dan minyak atsiri kayu putih terhadap karakteristik fisikokimia serta aktivitas antibakteri film, serta interaksi di antara keduanya. Penelitian ini menggunakan rancangan acak lengkap faktorial dengan dua faktor, yaitu konsentrasi CMC (1% dan 3%) serta konsentrasi minyak atsiri kayu putih (0,4%, 0,8%, dan 1,2%). Analisis yang dilakukan meliputi ketebalan, film burst strength, disintegrasi, kecerahan, kromatisitas, kadar air, kadar abu, kadar gula pereduksi, pH, angka lempeng total, dan aktivitas antibakteri. Hasil penelitian menunjukkan bahwa konsentrasi CMC berpengaruh signifikan terhadap ketebalan, film burst strength, disintegrasi, kromatisitas a*, kadar abu, dan pH, sementara konsentrasi minyak atsiri kayu putih berpengaruh terhadap kromatisitas a* dan pH. Terdapat interaksi antara CMC dan minyak atsiri kayu putih yang memengaruhi kadar gula pereduksi, ketebalan, dan kromatisitas a*.
A1  - Kazfia, Hananda
M1  - sarjana
ID  - eprintuntirta46898
ER  -