PENGARUH PLASTICIZER PADA KARAKTERISTIK EDIBLE FILM DARI PEKTIN
<p><strong>EFFECT OF PLASTICIzER ON THE PECTINIC EDIBLE FILM CHARACTERISTICS.</strong><em> The peel of Balinese Citrus contains high concentration of pectin which can be further processed to be edible films. The edible films can be utilized as a food coating which protects th...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Diponegoro University
2012-05-01
|
| Series: | Reaktor |
| Subjects: | |
| Online Access: | http://ejournal.undip.ac.id/index.php/reaktor/article/view/4126 |
| Summary: | <p><strong>EFFECT OF PLASTICIzER ON THE PECTINIC EDIBLE FILM CHARACTERISTICS.</strong><em> The peel of Balinese Citrus contains high concentration of pectin which can be further processed to be edible films. The edible films can be utilized as a food coating which protects the food from any external mass transports such as humid, oxygen, and soluble material and can be served as a carrier to improve the mechanical-handing properties of the food. Edible films made of organic polymers tend to be brittle and thus addition of a plasticizer is required during the process. The work studies the effect of the type and the </em><em>concentration</em><em> of </em><em>plasticizer</em><em>s</em><em> on</em><em> the</em><em> tensile strength, </em><em>the </em><em>elongation of break</em><em>, </em><em>and</em><em> the</em><em> water vapor permeabilty of</em><em> the edible</em><em> film. Sorbitol and glycerol </em><em>were used as</em><em> plasticizer</em><em>s. </em><em>Albedo from the citrus was hydrolized with </em><em>hydro</em><em>chloride acid 0.1 N to get pectinate substance. Pectin was then dissolved in water dan mixed with the plasticizers and CaCl<sub>2</sub>.2H<sub>2</sub>O solution. The concentration</em><em>s</em><em> of the plasticizers were 0, 0.03, 0.05, 0.1, and 0.15 mL/mL of solution. The results </em><em>showed</em><em> th</em><em>a</em><em>t </em><em>increasing the concentration of plasticizers will decrease the tensile strength, but increase the elongation and film permeability. Sorbitol-plasticized films are more brittle, however exhibited higher tensile strength and water vapor permeability than </em><em>of glycerol-plasticized film</em><em>.</em><em> </em><em>The results suggested that glycerol is better plasticizer than sorbitol.</em></p><p> </p><p> </p><p><em>Kulit jeruk bali banyak mengandung pektin yang dapat dimanfaatkan sebagai bahan baku edible film. Edible film bisa </em><em>digunakan untuk </em><em> melapisi bahan makanan, melindungi makanan dari transfer massa eksternal seperti kelembaban, oksigen, dan zat terlarut, serta dapat digunakan sebagai carrier untuk meningkatkan penanganan mekanik produk makanan. Film yang terbuat dari bahan polimer organik ini cenderung rapuh sehingga diperlukan penambahan plast</em><em>ic</em><em>izer. Tujuan </em><em>dari</em><em> penelitian ini adalah untuk mengetahui pengaruh kadar dan jenis plast</em><em>ic</em><em>izer terhadap kuat tarik, persentase elongation dan permeabilitas uap air dari pektin edible film.</em><em> Plasticizer yang digunakan dalam penelitian ini adalah sorbitol dan gliserol. Serbuk albedo dari kulit jeruk bali dihidrolisis dengan larutan asam klorida 0,1 N untuk mendapatkan pektin. Pektin kemudian dilarutkan dalam air dan dicampurkan dengan plasticizer dan larutan CaCl<sub>2</sub>2H<sub>2</sub>O. Kadar plasticizer yang digunakan adalah 0; 0,03; 0,05; 0,10; 0,15 mL/mL larutan. Dari hasil penelitian diperoleh bahwa semakin banyak plasticizer yang digunakan akan menurunkan nilai kuat tarik film tetapi menaikkan nilai percent elongation of break dan permeabilitas film. Film dengan plasticizer sorbitol lebih rapuh namun memberikan nilai kuat tarik dan permeabilitas uap air yang lebih tinggi dibandingkan film dengan plasticizer gliserol. Hasil penelitian ini menunjukkan bahwa gliserol merupakan plasticizer yang lebih baik.</em></p> |
|---|---|
| ISSN: | 0852-0798 2407-5973 |