BibTex Citation Data :
@article{Reaktor54265, author = {Sang Kompiang Wirawan and Agus Prasetya and Ernie Ernie}, title = {PENGARUH PLASTICIZER PADA KARAKTERISTIK EDIBLE FILM DARI PEKTIN}, journal = {Reaktor}, volume = {14}, number = {1}, year = {2012}, keywords = {}, abstract = { EFFECT OF PLASTICIZER ON THE PECTINIC EDIBLE FILM CHARACTERISTICS. 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 mehanical-handing properties of the food. Edible films made of organic polymers tend to be brittle and thus addition of a plasticizers is required during the process. The work studies the effect of the type and the concentration of plasticizers on the tensile strength, the elongation of break, and the water vapor permeability of the edible film. Sorbitol and glycerol were used as plasticizers. Albedo from the citrus was hydrolized with hydrochloride acid 0.1 N to get pectinate substance. Pectin was then dissolved in water and mixed with the plasticizers and CaCl2.2H2O solution. The concentrations of the plasticizers were 0, 0.03, 0.05, 0.1, and 0.15 mL/mL of solution. The results showed that increasing the concentration of plasticizers will decrease the tensile strength, but increase the elongation and firlm permeability. Sorbitol-plasticized films are more brittle, however exhibited higher tensile strength and water vapor permeability than glycerol-plasticized film. The resuts suggested that glycerol is better plasticizer than sorbitol. Kulit Jeruk bali banyak mengandung pektin yang dapat dimanfaatkan sebagai bahan baku edible film. Edible filrm bisa digunakan untuk 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 plasticizer. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh kadar dan jenis plasticizer terhadap kuat tarik, persentase elongation dan permeabilitas uap air dari pektin edible film. 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 dand icampurkan dengan plasticizer dan larutan CaCl2.2H2O. Kadar plasticizer yang digunakan adalah 0; 0,03; 0,05; 0,10; dan 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 palticizer yang lebih baik. Kata kunci: edible film; pektin; permeabilitas; plasticizers; kuat tarik }, issn = {2407-5973}, pages = {61--67} doi = {10.14710/reaktor.14.1.61-67}, url = {https://ejournal.undip.ac.id/index.php/reaktor/article/view/54265} }
Refworks Citation Data :
EFFECT OF PLASTICIZER ON THE PECTINIC EDIBLE FILM CHARACTERISTICS. 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 mehanical-handing properties of the food. Edible films made of organic polymers tend to be brittle and thus addition of a plasticizers is required during the process. The work studies the effect of the type and the concentration of plasticizers on the tensile strength, the elongation of break, and the water vapor permeability of the edible film. Sorbitol and glycerol were used as plasticizers. Albedo from the citrus was hydrolized with hydrochloride acid 0.1 N to get pectinate substance. Pectin was then dissolved in water and mixed with the plasticizers and CaCl2.2H2O solution. The concentrations of the plasticizers were 0, 0.03, 0.05, 0.1, and 0.15 mL/mL of solution. The results showed that increasing the concentration of plasticizers will decrease the tensile strength, but increase the elongation and firlm permeability. Sorbitol-plasticized films are more brittle, however exhibited higher tensile strength and water vapor permeability than glycerol-plasticized film. The resuts suggested that glycerol is better plasticizer than sorbitol.
Kulit Jeruk bali banyak mengandung pektin yang dapat dimanfaatkan sebagai bahan baku edible film. Edible filrm bisa digunakan untuk 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 plasticizer. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh kadar dan jenis plasticizer terhadap kuat tarik, persentase elongation dan permeabilitas uap air dari pektin edible film. 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 dand icampurkan dengan plasticizer dan larutan CaCl2.2H2O. Kadar plasticizer yang digunakan adalah 0; 0,03; 0,05; 0,10; dan 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 palticizer yang lebih baik.
Kata kunci: edible film; pektin; permeabilitas; plasticizers; kuat tarik
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