INKORPORASI ASAP CAIR TEMPURUNG KELAPA DALAM FILM EDIBLE PATI SINGKONG DAN PENENTUAN SIFAT ANTIBAKTERI DAN ANTIOKSIDAN

ARDIANO, FADLY and Miksusanti, Miksusanti and Yohandini, Heni (2013) INKORPORASI ASAP CAIR TEMPURUNG KELAPA DALAM FILM EDIBLE PATI SINGKONG DAN PENENTUAN SIFAT ANTIBAKTERI DAN ANTIOKSIDAN. Undergraduate thesis, Sriwijaya University.

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Abstract

Film Edible had been created from cassava starch, CMC and glicerol was incorporated with wood vinegar coconut shell. Antibacterial activity testing has been done by Total Plate Count (TPC) using Escherichia coli as tasted bacteri. An Antioxidant activity test has performed with a spectrophotometric method using DPPH as a radical source. The result of the research showed that wood vinegar has antibacterial activity against Escherichia coli. Film edible was at 4% wood vinegar can decrease of colony 1.4 x 105 Cfu/g compared to control films. Film with 4% of wood vinegar also had the good antioxidant properties (IC 50 ; l,325gr/mL). An film Edible containing 4% wood vinegar has the tensile strength is 0,25 KgF and elongation percent is 100% and 0.4 mm of film thickness. The film Edible can produce antibacterial and antioxidant properties of the optimum by the addition of 4% wood vinegar.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	cassava starch, wood vinegar, film edible
Subjects:	Q Science > QD Chemistry > QD241-441 Organic chemistry
Divisions:	08-Faculty of Mathematics and Natural Science > 47201-Chemistry (S1)
Depositing User:	Mrs Furika Furika
Date Deposited:	16 Mar 2022 01:26
Last Modified:	16 Mar 2022 01:26
URI:	http://repository.unsri.ac.id/id/eprint/66197

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