KARAKTERISTIK EDIBLE FILM FUNGSIONAL DENGAN PENAMBAHAN EKSTRAK GAMBIR (Uncaria gambir Roxb) DAN EKSTRAK KENIKIR (Cosmos caudatus)

FAHLEVI, REZA and Santoso, Budi and Priyanto, Gatot (2019) KARAKTERISTIK EDIBLE FILM FUNGSIONAL DENGAN PENAMBAHAN EKSTRAK GAMBIR (Uncaria gambir Roxb) DAN EKSTRAK KENIKIR (Cosmos caudatus). Undergraduate thesis, Sriwijaya University.

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak gambir (Uncaria gambir Roxb) dan ekstrak kenikir (Cosmos caudatus) pada karesteristik fisik, kimia, dan antibakteri edible film berbasis pati ganyong.. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial (RALF) dengan dua faktor perlakuan yaitu faktor A konsentrasi ekstrak gambir dan faktor B konsentrasi ekstrak kenikir. Parameter yang diamati dalam penelitian ini meliputi analisa fisik (ketebalan, persen pemanjangan, kuat tekan, dan laju transmisi uap air), analisa kimia (total fenol), dan analisa aktivitas antibakteri. Hasil penelitian menunjukkan bahwa perlakuan penambahan konsentrasi ekstrak gambir berpengaruh nyata terhadap ketebalan, kuat tekan, laju transmisi uap air, total fenol dan aktivitas antibakteri. Perlakuan penambahan konsentrasi ekstrak kenikir berpengaruh nyata terhadap ketebalan, kuat tekan, laju transmisi uap air, dan total fenol. Interaksi perlakuan penambahan konsentrasi gambir dan ekstrak kenikir berbeda nyata terhadap karakteristik ketebalan dan kuatv tekan edible film. Perlakuan A2B2 (ektrak gambir 2,5% : ekstrak kenikir 2,5%) merupakan perlakuan terbaik berdasarkan efisisensi produk terhadap karakteristik fisik, kimia dan antibakteri edible film.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	edible film, gambir, kenikir.
Subjects:	T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Users 3176 not found.
Date Deposited:	20 Nov 2019 07:54
Last Modified:	20 Nov 2019 07:54
URI:	http://repository.unsri.ac.id/id/eprint/17184

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