PENGARUH KONSENTRASI LEMAK TESTA KELAPA DAN JENIS FORMULA TERHADAP SIFAT FISIK DAN MEKANIK EDIBLE FILM [ The effect coconut testa fat concentration and type of formula to the physical and mechanical properties of edible film ]

Hilda Prabawati, 11.302.0122 and Dede Zainal Arief, DS and Ela Turmala S, Ds (2016) PENGARUH KONSENTRASI LEMAK TESTA KELAPA DAN JENIS FORMULA TERHADAP SIFAT FISIK DAN MEKANIK EDIBLE FILM [ The effect coconut testa fat concentration and type of formula to the physical and mechanical properties of edible film ]. Skripsi(S1) thesis, Fakultas Teknik Unpas.

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Official URL: http://teknik.unpas.ac.id

Abstract

Tujuan dari penelitian ini adalah mengetahui pengaruh konsentrasi lemak testa kelapa dan jenis formula, serta interaksi antara konsentrasi testa kelapa dan jenis formula yang ada pada penambahan lemak tastaterhadap sifat fisik dan mekanikedible film testa. Desain penelitian menggunakan metode RAK dengan pola faktorial 2x4 dan tiga kali ulangan. Faktor pertama adalah konsentrasi lemak testa a1 (3%) dan a2 (5%), faktor kedua adalah b1 (F1), b2 (F2), b3 (F3), dan b4 (F4). Hasil dari analisis menunjukkan konsentrasi lemak testa kelapa dan jenis formula berpengaruh nyata terhadap kecepatan daya larut dan warna edible film lemak testa kelapa, dan jenis formula berpengaruh nyata terhadap kecepatan daya larut. Hasil uji fisik dan mekanik sampel terpilih yaitu memiliki nilai kuat tarik sebesar 8.642 MPa. Sedangkan untuk nilai persen pemanjangan adalah sebesar 2.074%.Sampel terpilih dari penelitian utama adalah sampel a2b4 yaitu konsentrasi lemak testa kelapa 5% dan formula 4 (gelatin 2% dan CMC 2%). Kata kunci: Edible film, Testa kelapa, Gelatin, Carboxy methyl cellulose. The purpose of this researchis to determine the effect of coconut testa fat concentration and type of formula, as well as the interaction between the concentration of coconut testa and formulas that exist on the addition of fat tasta against physical and mechanical properties of edible film testa. RAK study design method with 2x4 factorial design and three replications. The first factor is the concentration of a1 testa fat (3%) and a2 (5%), the second factor is b1 (F1), b2 (F2), b3 (F3), and b4 (F4). Results of the analysis showed concentrations testa fat coconut and formulas significant effect on the speed of solubility and color edible film testa coconut fat, and the type of formula significant effect on the speed of solubility. Physical and mechanical test results of selected samples that have a value of tensile strength of 8.642 MPa. As for the value of percent elongation is equal to 2,074%. Selected samples of primary research is a sample a2b4 is testa coconut fat concentration of 5% and the formula 4 (gelatin 2% and 2% CMC). Keywords: Edible films, Testa oil, Gelatin, Carboxy methyl cellulose.

Item Type:	Thesis (Skripsi(S1))
Subjects:	S1-Skripsi
Divisions:	Fakultas Teknik > Teknik Pangan 2015
Depositing User:	Irwan Kustiawan
Date Deposited:	20 Apr 2016 03:23
Last Modified:	20 Apr 2016 03:23
URI:	http://repository.unpas.ac.id/id/eprint/3527

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