SIFAT FUNGSIONAL EDIBLE FILM DARI TEPUNG SUKUN (Artocarpus communis) YANG DIINKORPORASI DENGAN MINYAK ATSIRI JAHE DAN VCO

PERMATASARI, NYIMAS INDAH and Miksusanti, Miksusanti and Muharni, Muharni (2018) SIFAT FUNGSIONAL EDIBLE FILM DARI TEPUNG SUKUN (Artocarpus communis) YANG DIINKORPORASI DENGAN MINYAK ATSIRI JAHE DAN VCO. Undergraduate thesis, Sriwijaya University.

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Abstract

The Purpose of the research was preparation of edible film from breadfruit (Artocarpus communis) flour (native flour), breadfruit flour with was added acetic anhydride 1%, 2%, 3% and incorporated with the consentration variations essential oil of ginger and VCO (20:80, 50:50, and 80:20). The best composition of the edible film was 5 g of breadfruit flour, 0.5 g of CMC (Carboxyl Methyl Cellulose), 2 mL glycerol and 100 mL of distilled water. Influence of breadfruit flour with was added acetic anhydride were analyzed by FT-IR and physical properties of edible film were analyzed refer to the thickness, the tensile strength, the elongation and the content water. In the research, the hydroxyl group in the sample of breadfruit flour with was added acetic anhydride was not change but influence of the added acetic anhydride could be perceived by physical properties. The best thickness were obtained at 3% acetic anhyride with the thickness was 0,191 mm, the tensile strength was 1,539 Mpa, the elongation was 55,2% and the content water was 8,8% with the film of 3% acetic anhydride and essential oil ginger 80:20 VCO. The experiment antibacterial activities of edible film was conducted by disc diffusion method and used Escherichia coli as bacterial test. The best antibacterial activities of film with was added acetic anhydride had inhibiton diameter 147,34 mm, and film of native breadfruit flour had inhibition diameter 70,84 mm. Antioxidant scavenging of the film was analyzed using DPPH method. The smallest IC50 value was film with was added and incorporated essential oil of ginger and VCO (20:80) was 332.000 ppm.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	breadfruit flour, acetic anhidride, essential oil of ginger, VCO, E. coli, DPPH
Subjects:	Q Science > QD Chemistry > QD1-999 Chemistry Q Science > QD Chemistry > QD241-441 Organic chemistry Q Science > QD Chemistry > QD701-731 Photochemistry
Divisions:	08-Faculty of Mathematics and Natural Science > 47201-Chemistry (S1)
Depositing User:	Mrs Dies Meirita Sari
Date Deposited:	23 Aug 2019 05:52
Last Modified:	23 Aug 2019 05:52
URI:	http://repository.unsri.ac.id/id/eprint/4817

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