Santoso, Budi (2013) Pemanfaatan karagenan dan gum Arabic sebagai edible film berbasis hidrokoloid. Agritech. ISSN 0216-0455 (on line) 2527-3825 (print)
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PEMANFAATAN KARAGENAN DAN GUM ARABIC SEBAGAI EDIBLE FILM.pdf Download (1MB) | Preview |
Abstract
The objective of this research was to study the characteristics of edible film from carrageenan and gum Arabic with different concentration. The experiment was arranged in factorial randomized block design with carrageenan concentration and gum Arabic concentration as the treatment factors and was done in triplicates. The treatments consisted of carrageenan concentration (2%, 2,5%, and 3%) and gum Arabic concentration (0,2%, 0,4%, and 0,6%). The results showed that carrageenan concentration, gum Arabic concentration, and interaction between the two treatments significantly affected (p<5%) the thickness, tensile strength, percentage of elongation, water vapor transmission rate, and water activity. The best edible film characteristics were 0.,050 mm of thickness, 19.61 x 106 N/m2 of tensile strength, 14.095% of percentage of elongation, 7.368 g/m2.24 h of water vapor transmission rate, and 0.3028 of water activity got from interaction between 2% of carrageenan concentration and 0.2% gum Arabic concentration.
| Item Type: | Article |
|---|---|
| Subjects: | T Technology > T Technology (General) > T1-995 Technology (General) |
| Divisions: | 05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1) |
| Depositing User: | Dr Budi Santoso |
| Date Deposited: | 06 Jul 2022 07:04 |
| Last Modified: | 06 Jul 2022 07:04 |
| URI: | http://repository.unsri.ac.id/id/eprint/73227 |
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