Soliana Murti, Aprillia (2025) Pengaruh Jenis dan Konsentrasi Bahan Pengikat Terhadap Karakteristik Fisik Edible Straw Berbasis Pati Sagu Modifikasi. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Edible straw is a product made to replace disposable straw that can be consumed or thrown away without harming the environment because the main ingredient of edible straw is starch. Edible straw that has good physical properties, another component needs to be added in making edible straw, namely binding agent. The aim of this study was to determine the effect of the type and concentration of binding agent and their interactions on the physical characteristics of edible straw. This study used Completety Randomized Design (CRD) method consisting of two factors and two replications. The first factor was the type of binding agent with two levels, namely carboxymetilcelullose (CMC) and xanthan gum. The second factor was the concentration of the binding agent (0; 0,5; 1,0; and 1,5%). Based on the results of this study, it showed that the treatment of the type of binding agent had a significant effect except for the texture (firmness) and water absorption at room temperature, as well as whiteness. The treatment of binding agent concentration had a significant effect on all parameters. There was an interaction between the type and concentration of binding agent on the parameters of thickness, soaking time, texture (firmness), water absorption capacity in warm water, and whiteness. The best sample was obtained in treatment xanthan gum1,5% with a thickness 0,97 mm, soaking time 0,71 hours, dry texture 9,51 kg.F with a texture after soaking (3,75-0,87 kg.F), water absorption (20,45-44,87%), water content 10,71%, water activity 0,56, and whiteness 56,23%.
| Item Type: | Thesis (S1) | ||||||||||||
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| Additional Information: | Edible straw merupakan produk yang dibuat untuk menggantikan sedotan sekali pakai yang dapat dikonsumsi atau langsung dibuang tanpa membahayakan lingkungan karena bahan utama dari edible straw yaitu pati. Untuk mendapatkan edible straw yang memiliki fisik yang baik, dibutuhkan komponen lain dalam pembuatan edible straw yaitu bahan pengikat. Tujuan dari penelitian ini untuk mengetahui pengaruh jenis, konsentrasi bahan pengikat, serta interaksinya terhadap karakteristik fisik edible straw. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) Faktorial yang terdiri atas dua faktor dan dua ulangan. Faktor pertama adalah jenis bahan pengikat dengan dua taraf yaitu CMC dan xanthan gum. Faktor kedua adalah kosentrasi bahan pengikat yaitu 0; 0,5; 1,0; dan 1,5%. Berdasarkan hasil penelitian ini menunjukkan bahwa perlakuan jenis bahan pengikat dapat memberikan pengaruh nyata kecuali parameter tekstur (firmness) dan daya serap air dalam suhu ruang, serta whiteness. Perlakuan konsentrasi bahan pengikat memberikan pengaruh nyata terhadap semua parameter. Terdapat interaksi antara jenis dan konsentrasi bahan pengikat terhadap parameter ketebalan, lama rendam, tekstur (firmness), daya serap air dalam air hangat, dan whiteness. Sampel terbaik diperoleh pada perlakuan xanthan gum 1,5% dengan ketebalan sebesar 0,97mm, lama rendam 0,71 jam, tekstur kering 9,51 kg.F dengan tekstur setelah perendaman 3,37-0,87 kg.F, daya serap air 20,45-44,87%, kadar air 10,71%, aktivitas air 0,56, dan whiteness 56,23%. | ||||||||||||
| Uncontrolled Keywords: | CMC, edible straw, and xanthan gum | ||||||||||||
| Subjects: | Q Science > Q Science (General) T Technology > T Technology (General) |
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| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Aprillia Soliana Murti | ||||||||||||
| Date Deposited: | 04 Mar 2025 06:47 | ||||||||||||
| Last Modified: | 04 Mar 2025 06:47 | ||||||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/47327 |
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