Karakteristik Film Pelapis Pangan dari Surimi Belut Sawah dan Tapioka

Santoso, Budi and Herpandi, Herpandi and Ariani, Vemi and Pambayun, Rindit (2013) Karakteristik Film Pelapis Pangan dari Surimi Belut Sawah dan Tapioka. Journal Teknologi &Industri Pangan, 24 (01). pp. 48-53. ISSN 1979-7788

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Abstract

The objective of this research was to determine the characteristics of edible film made of surimi rice field eel and tapioca starch. The treatments consisted of surimi rice field eel concentrations of 4, 6, and 8 (5 v/v) and tapioca starch concentrations (1, 3 and 5 b/v). The experiment was arranged in a Factorial Randomized Block Design with two factors as treatments, and each combination for the treatment was carried out in triplicates. The result showed that surimi concentration, tapioca concentration and interaction between the two treatments significantly affected (at 5% level test) the water activity, thickness, pressure strength, tensile strength, percentage of elongation, and water vapor transmission rate. The best edible film was made of 6% of surimi concentration and 3% of tapioca concentration. The characteristics of the edible film were water activity of 0.27; thickness of 0.11 mm; pressure strength of 6.51 N/m2,; percent elongation of 32%; and water vapor transmission rate of 6.77 g.m2.24 hours-1. Keywords: edible film, field eel, surimi, tapioca starch, water activity

Item Type:	Article
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH1-691 Aquaculture. Fisheries. Angling
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Mr Herpandi Napis
Date Deposited:	01 Jan 2020 08:57
Last Modified:	01 Jan 2020 08:57
URI:	http://repository.unsri.ac.id/id/eprint/22760

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