Data FT-IR Edible Film Pati sukun- Kitosan = 1:1 Data FT-IR Edible Film Pati sukun- Kitosan = 1:2 Data Mentah

Lampiran 5. Data FT-IR

a. Data FT-IR Edible Film Pati sukun- Kitosan = 1:1

Universitas Sumatera Utara

b. Data FT-IR Edible Film Pati sukun- Kitosan = 1:2

Universitas Sumatera Utara Universitas Sumatera Utara Universitas Sumatera Utara Universitas Sumatera Utara Universitas Sumatera Utara Lampiran 6. Perhitungan Nilai WVTR Edible Film Pati sukun-kitosan

a. Data Mentah

Tabel Hasil Pengukuran Pertambahan Berat Edible film Pati sukun-Kitosan 1:1 X Waktu Y Berat XY X 2 1 2 3 4 5 6 7 8 9 10 ΣX=55 37.277 37.3115 37.3322 37.3557 37.3793 37.4022 37.4284 37.4539 37.4774 37.5028 37.5317 ΣY=411.4521 37.3115 74.6644 112.0671 149.5172 187.011 224.5704 262.1773 299.8192 337.5252 375.317 ΣXY=2059.98 1 4 9 16 25 36 49 64 81 100 ΣX 2 = 385 Universitas Sumatera Utara Tabel Hasil Pengukuran Pertambahan Berat Edible film Pati sukun-Kitosan 1:2 X Waktu Y Berat XY X2 1 2 3 4 5 6 7 8 9 10 ΣX= 55 36.5212 36.5567 36.5777 36.6033 36.6265 36.6219 36.6784 36.7018 36.7265 36.7547 36.7849 ΣY= 403.1536 36.5567 73.1554 109.8099 146.506 183.1095 220.0704 256.9126 293.812 330.7923 367.849 ΣXY= 2018.574 1 4 9 16 25 36 49 64 81 100 Σ X 2 385 Universitas Sumatera Utara Tabel Hasil Pengukuran Pertambahan Berat Edible film Pati sukun-Kitosan 1:3 X Waktu Y Berat XY X2 37.4657 1 37.4988 37.4988 1 2 37.5194 75.0388 4 3 37.5424 112.6272 9 4 37.5657 150.2628 16 5 37.589 187.945 25 6 37.6136 225.6816 36 7 37.6339 263.4373 49 8 37.6609 301.2872 64 9 37.6851 339.1659 81 10 37.7122 377.122 100 ΣX=55 ΣY= 413.4867 ΣXY=2070.067 ΣX 2 = 385 Persamaan Garis Regresi secara umum Y= ax + b dengan metode least square nilai a diperoleh dengan persamaan : Dimana: a slope = Slope 1:1 = = 0,024 Dengan cara yang sama pada edible film 1:1; 1:2 ; dan 1:3, dihitung slope masing masing data. Universitas Sumatera Utara Tabel Hasil Uji Ketebalan edible film dan perhitungan slope edible film pati sukun-kitosan Parameter 1:1 1:2 1:3 Ketebalan mm 0,12 0,15 0,14 Slope gs -1 0,024 0,025 0,023 Perhitungan Water Vapour Transmision Rate WVTR WVTR = slope luas sampel m2 = gm 2 jam 97 RH, 30 C Pada Penelitian diameter d luas daerah yang terbuka terhadap transfer uap air pada film 1,3 cm. Jadi jari-jari r = ½ d = ½ x 1,3 cm = 0,65 cm A = 2 = 3,14 x 0,0065m 2 = 1,327 x 10 -4 m 2 WVTR 1:1 = Slope A = 0,024 x 10 -5 Kg s -1 1,327 x 10 -4 m 2 Universitas Sumatera Utara Dengan cara yang sama pada edible film pati sukun-kitosan 1:2 dan 1;3 dilakukan hal yang sama Tabel Nilai WVTR edible film pati sukun-kitosan Parameter 1:1 1:2 1:3 WVTR 0,1808 Kg m -2 jam -1 0,1883 Kg m -2 jam -1 0,1733 Kg m -2 jam -1 y = 0.0245x + 37.282 R² = 0.9988 y = 0.025x + 36.524 R² = 0.9828 y = 0.0237x + 37.471 R² = 0.9988 36.4 36.6 36.8 37 37.2 37.4 37.6 37.8 2 4 6 8 10 B e rat gr Waktu jam Grafik WVTR 1:01 1:02 1:03 Universitas Sumatera Utara Lampiran 7. Perhitungan Nilai Sifat Mengembang Swelling Edible Film Pati-Kitosan dimana : Wg = Berat sampel yang konstan didalam medium Wo = Berat sampel awal Untuk sampel 1:1 Nilai Swellingnya adalah Α = x 100 = 88,105 Perhitungan yang sama untuk Sampel 1:2; dan 1:3 Sampel Wg Wo 1:1 0,1418 0.0754 1:2 0,1661 0.0945 1:3 0,1462 0,0791 Universitas Sumatera Utara Universitas Sumatera Utara Perhitungan Nilai Indeks Antimikroba No Kode Sample Diameter Zona Hambat Cm 1 2 3 4 5 6 E.Coli 1;1 0,807 E.Coli 1:2 Tidak menghambat E.Coli 1:3 0,751 S.Aureus 1:1 0,912 S.Aureus 1:2 Tidak menghambat S.Aureus 1:3 0,646 Diameter Cakram Edible Film = 0,6 cm Indeks Anti Mikroba = Indeks Antimikroba E.Coli 1:1 = = 0,345 Dengan Cara yang sama ditentukan Indeks Antimikroba Pada edible film E. Coli 1:1; E.Coli 1:3; S.Aureus 1:1; dan S.Aureus 1:3 Universitas Sumatera Utara Universitas Sumatera Utara DAFTAR PUSTAKA Aryanto, A. 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Zuhra,C.F., Marpongahtun., 2013, Physical-Mechanical Properties And Microstructure Of Breadfruit Starch Edible Films With Various Plasticizer, Departemen Kimia FMIPA, USU Medan Universitas Sumatera Utara BAB 3 METODE PENELITIAN

3.1. Alat dan Bahan