Karakterisasi Edible Film dari Ekstrak Kulit Manggis (Garcinia mangostana L.) dengan Penambahan Tepung Tapioka , Kitosan dan Gliserin Sebagai Pemlastis.
KARAKTERISASI EDIBLE FILM DARI EKSTRAK KULIT MANGGIS
(Garcinia mangostana L.) DENGAN PENAMBAHAN TEPUNG TAPIOKA,
KITOSAN DAN GLISERIN SEBAGAI PEMLASTIS
ABSTRAK
Telah dilakukan penelitian tentang karakterisasi edible film dari ekstrak kulit
manggis (Garcinia mangostana L.) dengan penambahan tepung tapioka, kitosan
dan gliserin sebagai pemlastis. Edible film dibuat dengan mencampurkan tepung
tapioka dengan variasi 3,4,5,6 dan 7 gram, kitosan dengan komposisi tetap 2%
(w/v), dan ekstrak kulit manggis dengan komposisi tetap sebanyak 10 ml,
dipanaskan dalam air dengan variasi 34,33,32,31 dan 30 ml, ditambahkan gliserin
dengan komposisi tetap sebanyak 2 ml dan diaduk hingga homogen. Setelah
homogen, dicetak diatas plat akrilik, dikeringkan didalam oven selama 2 hari.
Karakterisasi edible film secara fisik diperoleh pengukuran ketebalan 0,23 mm,
kuat tarik 0,3405 Kg F/mm2 dan kemuluran 14,1 %. Uji morfologi SEM
(Scanning Electron Microscopy) menghasilkan edible film yang rata, rapat dan
permukaan yang kompatibel. Serta analisa spektrum FTIR (Fourier Transform
Infrared) menunjukkan spektrum pada daerah 3297,61 cm-1 menunjukkan adanya
gugus hidroksil (OH) atau gugus –NH. Analisa kadar nutrisi edible film
menghasilkan kadar karbohidrat 69,69%, kadar protein 3,45%, kadar lemak 3,4%,
kadar air 19,5%, kadar abu 3,96%, dan kadar β - karoten 76,0255%.
Kata Kunci : Edible film, Kitosan, Gliserin, Pemlastis, Analisa
Universitas Sumatera Utara
THE CHARACTERIZATION OF EDIBLE FILM FROM PEEL
EXTRACTS OF MANGOSTEEN ( Garcinia mangostana L. ) BY
THE ADDITION OF TAPIOCA STARCH, CHITOSAN AND
GLYCEROL AS PLASTICIZERS
ABSTRACT
The research has done on the characterization of edible films from peel extracts of
mangosteen (Garcinia mangostana L.) by the addition of tapioca starch, chitosan
and glycerol as plasticizers. Edible films made by mixing starch with 3,4,5,6 and
7 grams variations, chitosan with a fixed composition of 2% (w/v), and
mangosteen peel extract with fixed composition as much as 10 ml, heated in water
with 34 variations, 33;32;31 and 30 ml, was added glycerin to keep the
composition as much as 2 ml and stirred until homogeneous. Once homogeneous,
printed on acrylic plate, dried in an oven for 2 days. Characterization of edible
film obtained by physically measuring 0.23 mm thickness, tensile strength 0.3405
kgF / mm2 and elongation 14.1 %. morphology test of SEM (Scanning Electron
Microscopy) produces edible film is flat, tight and compatible surface structure.
Also FTIR (Fourier Transform Infrared) spectrum analysis showed that spectrum
at 3297.61 cm-1 range showed that hidrocyl group (OH) or –NH group exist
Analysis of nutrient content of edible film produces 69.69% carbohydrate content,
3.45% protein content, 3.4% fat content, 19.5% moisture content, 3.96% ash
content, and 76.0255 ppm β-carotene content.
Keywords : Edible film, Chitosan, Glycerin, Plasticiziers, Analysis
Universitas Sumatera Utara
(Garcinia mangostana L.) DENGAN PENAMBAHAN TEPUNG TAPIOKA,
KITOSAN DAN GLISERIN SEBAGAI PEMLASTIS
ABSTRAK
Telah dilakukan penelitian tentang karakterisasi edible film dari ekstrak kulit
manggis (Garcinia mangostana L.) dengan penambahan tepung tapioka, kitosan
dan gliserin sebagai pemlastis. Edible film dibuat dengan mencampurkan tepung
tapioka dengan variasi 3,4,5,6 dan 7 gram, kitosan dengan komposisi tetap 2%
(w/v), dan ekstrak kulit manggis dengan komposisi tetap sebanyak 10 ml,
dipanaskan dalam air dengan variasi 34,33,32,31 dan 30 ml, ditambahkan gliserin
dengan komposisi tetap sebanyak 2 ml dan diaduk hingga homogen. Setelah
homogen, dicetak diatas plat akrilik, dikeringkan didalam oven selama 2 hari.
Karakterisasi edible film secara fisik diperoleh pengukuran ketebalan 0,23 mm,
kuat tarik 0,3405 Kg F/mm2 dan kemuluran 14,1 %. Uji morfologi SEM
(Scanning Electron Microscopy) menghasilkan edible film yang rata, rapat dan
permukaan yang kompatibel. Serta analisa spektrum FTIR (Fourier Transform
Infrared) menunjukkan spektrum pada daerah 3297,61 cm-1 menunjukkan adanya
gugus hidroksil (OH) atau gugus –NH. Analisa kadar nutrisi edible film
menghasilkan kadar karbohidrat 69,69%, kadar protein 3,45%, kadar lemak 3,4%,
kadar air 19,5%, kadar abu 3,96%, dan kadar β - karoten 76,0255%.
Kata Kunci : Edible film, Kitosan, Gliserin, Pemlastis, Analisa
Universitas Sumatera Utara
THE CHARACTERIZATION OF EDIBLE FILM FROM PEEL
EXTRACTS OF MANGOSTEEN ( Garcinia mangostana L. ) BY
THE ADDITION OF TAPIOCA STARCH, CHITOSAN AND
GLYCEROL AS PLASTICIZERS
ABSTRACT
The research has done on the characterization of edible films from peel extracts of
mangosteen (Garcinia mangostana L.) by the addition of tapioca starch, chitosan
and glycerol as plasticizers. Edible films made by mixing starch with 3,4,5,6 and
7 grams variations, chitosan with a fixed composition of 2% (w/v), and
mangosteen peel extract with fixed composition as much as 10 ml, heated in water
with 34 variations, 33;32;31 and 30 ml, was added glycerin to keep the
composition as much as 2 ml and stirred until homogeneous. Once homogeneous,
printed on acrylic plate, dried in an oven for 2 days. Characterization of edible
film obtained by physically measuring 0.23 mm thickness, tensile strength 0.3405
kgF / mm2 and elongation 14.1 %. morphology test of SEM (Scanning Electron
Microscopy) produces edible film is flat, tight and compatible surface structure.
Also FTIR (Fourier Transform Infrared) spectrum analysis showed that spectrum
at 3297.61 cm-1 range showed that hidrocyl group (OH) or –NH group exist
Analysis of nutrient content of edible film produces 69.69% carbohydrate content,
3.45% protein content, 3.4% fat content, 19.5% moisture content, 3.96% ash
content, and 76.0255 ppm β-carotene content.
Keywords : Edible film, Chitosan, Glycerin, Plasticiziers, Analysis
Universitas Sumatera Utara