%0 Thesis
%9 S1
%A Syi'ar, Laisya
%A UNIVERSITAS  SULTAN AGENG TIRTAYASA,
%A FAKULTAS PERTANIAN,
%A PROGRAM STUDI TEKNOLOGI PANGAN,
%B TEKNOLOGI  PANGAN
%D 2026
%F eprintuntirta:59279
%I UNIVERSITAS SULTAN AGENG TIRTAYASA
%P 156
%T KARAKTERISASI SIFAT FISIKOKIMIA DAN STABILITAS SEDOTAN PATI SAGU (Metroxylon sagu Rottb.)
%U https://eprints.untirta.ac.id/59279/
%X Plastic straw waste has become a particular challenge due to its high consumption, lack of recycling, short usage cycle, and non-biodegradable. An alternative is needed for plastic straws from renewable materials. Starch is a polysaccharide used as a material in edible straw production. Starch has advantageous physical properties, making it commonly used in the food industry as a biodegradable film that functions as plastic. One of the starches that is potentially useful as a material in making edible straws is sago. Sago is one of the major agricultural products produced in Indonesia, particularly in Papua, with an amylose content of 28.84% and 71.16% amylopectin per 100 g of dried sago starch. The main issue with edible straws made from renewable materials is the stability of the product during usage and storage, one of the solutions is the use of binding agents. This study was consist of two stages: the production of sago starch straws with binding agents addition and stability testing with temperature and storage duration factors. Based on the results of the first phase of the study, binding agents addition to sago starch straws very significantly affected water absorption, soaking capacity, and thickness. , with sago starch straws containing carrageenan emerging as the preferred result with a moisture content of 13,45%; water activity of 0,60; soaking time of 123,33 minutes; water absorption of 39,47%; and firmness of 5,80 kg.F. The results of the second phase of the study showed that storage temperature treatment had a very significant effect on moisture content, water absorption, water activity, weight change, Δa and Δb; had a significant effect on ΔE, °hue and chroma. Storage duration treatment had a very significant effect on firmness, moisture content, water absorption capacity, swelling power, water activity, weight change, Δa, and °hue; had a significant effect on thickness. The interaction of the two factors had a very significant effect on moisture content, water absorption capacity, and water activity; had a significant effect on weight change and hue; had an effect on firmness, swelling power, thickness, ΔL, Δa, Δb, ΔE, and chroma.
%Z Limbah sedotan plastik telah menjadi tantangan khusus karena konsumsinya yang besar, kurangnya daur ulang, siklus penggunaan yang pendek, dan fisiknya yang tidak dapat terurai setelah dibuang sehingga dibutuhkan alternatif lain yang mampu menyaingi sedotan plastik namun terbuat dari bahan yang terbarukan. Bahan baku yang digunakan dalam pembuatan edible straw adalah pati. Pati biasa digunakan sebagai film yang dapat terurai secara hayati. Salah satu pati yang dapat digunakan adalah sagu. Sagu mengandung amilosa sebanyak 28,84% dan 71,16% amilopektin tiap 100g pati sagu kering. Permasalahan utama bagi edible straw yang dibuat dari bahan terbarukan yaitu kualitas dan stabilitasnya sehingga diperlukan solusi untuk mengatasi masalah ini, salah satunya yaitu dengan menggunakan bahan pengikat. Metode penelitian yang digunakan yaitu penelitian eksperimental yang dilaksanakan di di Laboratorium Pengembangan Teknik Industri Agro dan Biomedika (LAPTIAB), Kawasan Sains dan Teknologi BRIN Serpong (KST Bacharuddin Jusuf Habibie), Kota Tangerang Selatan, Banten. Rancangan penelitian tahap pertama untuk penentuan perlakuan terpilih menggunakan metode kualitatif dengan Rancangan Acak Lengkap (RAL) satu faktor yaitu variasi penggunaan bahan pengikat yaitu karagenan, kitosan, dan karnauba sebagai plasticizer. Hasil terpilih berdasarkan metode zeleny akan dianalisis lebih lanjut untuk pengujian stabilitas. Rancangan penelitian tahap kedua menggunakan metode kuantitatif dengan Rancangan Acak Kelompok (RAK) faktorial dengan dua faktor yaitu suhu penyimpanan yang terdiri atas tiga taraf yaitu 15°C, 25°C (kontrol), dan 35°C dan lama penyimpanan selama 6 minggu dengan pengamatan di minggu ke-1, 2, 3, 4, 5, dan 6 dengan 3 ulangan.