PRAMESTI, MUTHIA SOFYANDIRA (2025) KARAKTERISTIK SMART EDIBLE FILM DENGAN VARIASI PENAMBAHAN EKSTRAK ANTOSIANIN DARI BUNGA TELANG SEBAGAI DETEKTOR KESEGARAN UDANG PECI KUPAS (Penaeus merguiensis). S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
![[img]](https://eprints.untirta.ac.id/style/images/fileicons/text.png) |
Text (SKRIPSI)
Muthia Sofyandira P_4444200049_Fulltext.pdf Restricted to Registered users only Download (2MB) |
|
Text (SKRIPSI)
Muthia Sofyandira P_4444200049_01.pdf Restricted to Registered users only Download (1MB) |
|
Text (SKRIPSI)
Muthia Sofyandira P_4444200049_02.pdf Restricted to Registered users only Download (380kB) |
|
Text (SKRIPSI)
Muthia Sofyandira P_4444200049_03.pdf Restricted to Registered users only Download (676kB) |
|
Text (SKRIPSI)
Muthia Sofyandira P_4444200049_04.pdf Restricted to Registered users only Download (928kB) |
|
Text (SKRIPSI)
Muthia Sofyandira P_4444200049_05.pdf Restricted to Registered users only Download (192kB) |
|
Text (SKRIPSI)
Muthia Sofyandira P_4444200049_Ref.pdf Restricted to Registered users only Download (256kB) |
|
Text (SKRIPSI)
Muthia Sofyandira P_4444200049_Lamp.pdf Restricted to Registered users only Download (940kB) |
Abstract
Shrimp is a perishable commodity with a short shelf life. Therefore, a packaging detector is needed. Smart edible film is a packaging system that can provide information on food damage through changes in pH and temperature. The color changes that occur can be identified from the anthocyanin content of butterfly pea flower extract contained in the detector. The aim of this study was to determine the effect of adding butterfly pea flower anthocyanin extract on the characteristics of smart edible film and to examine the rate of deterioration in the quality of shrimp products during storage. This study used a Completely Randomized Design (CRD) which consisted of one factor, namely variations in the concentration of butterfly pea flower anthocyanin extract of 5, 10 and 15% with three replications. The range values for each parameter respectively are thickness of 0,020; 0,021; and 0,022 mm, tensile strength of 0,014; 0,012; and 0,011 Mpa, elongation percentage of 35,413; 36,081, and 43,483%, water vapor transmission rate of 2,777; 2,833; and 3,059 g/m2 hour, lightness (L*) range value of 56,134 – 62,386, redness (a*) range value of 4,178 – 10,990, yellowness (b*) range value of 0,129 – 5,369 and oHue of 123 – 196.
| Item Type: | Thesis (S1) | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Contributors: |
|
|||||||||
| Additional Information: | Udang merupakan komoditas yang mudah rusak dengan masa simpan yang pendek. Oleh karena itu, diperlukan suatu detektor kemasan. Smart edible film merupakan suatu sistem pengemasan yang dapat memberikan informasi kerusakan pangan melalui perubahan pH dan suhu. Perubahan warna yang terjadi dapat diidentifikasi dari kandungan antosianin ekstrak bunga telang yang terdapat pada detektor. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan ekstrak antosianin bunga telang terhadap karakteristik smart edible film dan mengkaji laju penurunan mutu produk udang selama penyimpanan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari satu faktor yaitu variasi konsentrasi ekstrak antosianin bunga telang sebesar 5, 10 dan 15% dengan tiga kali ulangan. Nilai rentang untuk masing-masing parameter berturut-turut adalah ketebalan 0,020; 0,021; dan 0,022 mm, kuat tarik 0,014; 0,012; dan 0,011 Mpa, persentase pemanjangan 35,413; 36.081, dan 43.483%, laju transmisi uap air sebesar 2.777; 2.833; dan 3.059 g/m2 jam, nilai rentang kecerahan (L*) sebesar 56.134 – 62.386, nilai rentang kemerahan (a*) sebesar 4.178 – 10.990, nilai rentang kekuningan (b*) sebesar 0.129 – 5.369 dan oHue sebesar 123 – 196. | |||||||||
| Uncontrolled Keywords: | anthocyanin extract, shrimp, smart edible film | |||||||||
| Subjects: | Q Science > Q Science (General) Q Science > QC Physics S Agriculture > S Agriculture (General) S Agriculture > SB Plant culture T Technology > T Technology (General) |
|||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
|||||||||
| Depositing User: | Muthia Sofyandira Pramesti | |||||||||
| Date Deposited: | 29 Oct 2025 06:13 | |||||||||
| Last Modified: | 29 Oct 2025 06:13 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/55534 |
Actions (login required)
 |
View Item |