Pengaruh Gliserol sebagai Plasticizer terhadap Karakterisasi Edible Film dari Kappa Karaginan

Wahyu Adinda Larasati, Yeni Rahmawati, Fadlilatul Taufany, Susianto Susianto, Ali Altway, Siti Nurkhamidah

Sari


Perkembangan industri pengemasan makanan di era mendatang akan beralih ke bahan alami dan ramah lingkungan yang bisa diproduksi dari biopolimer seperti pati dan hidrokoloid lainnya untuk mengurangi paparan polusi dari polimer sintetis. Kappa karaginan memiliki sifat yang rapuh, sehingga dibutuhkan plasticizer untuk menghasilkan edible film yang lebih elastis. Jenis plasticizer yang digunakan adalah gliserol. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi gliserol terhadap karakterisasi edible film dari kappa karaginan. Kappa karaginan dengan konsentrasi 1% (b/v) dilarutkan dengan akuades kemudian ditambahkan gliserol dengan variasi konsentrasi 0,5; 1; 1,5, dan 2% (b/v). Edible film kemudian di karakterisasi berdasarkan sifat mekanik, gugus fungsional, ketebalan, kadar air, kuat tarik, elongasi, warna dan opacity. Hasil analisa menunjukkan bahwa penambahan gliserol sebesar 1% dapat meningkatkan sifat mekaniknya, dan film mempunyai 0,146 mm, kadar air 17,90%, kuat tarik dan elongasi 2,53 MPa dan 14,09% dan sifat optik warna dan opacity masing-masing sebesar 96,96% dan 1,32. 


Kata Kunci


edible film; kappa karaginan; gliserol; kemasan

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Referensi


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DOI: https://doi.org/10.31315/e.v21i3.12451

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