THE OPTIMIZATION OF EDIBLE FILM FROM SAGOO STARCH AND THE APLICATION FOR COFFEEMIX PACKAGING

HANJAYA, CLARA ELVINA (2019) THE OPTIMIZATION OF EDIBLE FILM FROM SAGOO STARCH AND THE APLICATION FOR COFFEEMIX PACKAGING. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Indonesia is one of the largest producers of plastic waste including drink bottles, food packaging, detergent packaging, and other types of plastic waste such as instant coffee packaging. To reduce plastic waste, plastic packaging must be replaced with packaging that is more easily degradable or is edible such as edible film. Many studies have reported the manufacturing of starch-based edible films derived from high amylose starches such as corn, potatoes, and cassava. However, the material used in this research was sago starch. Indonesia has high income from sago plants. However, there are still only few applications of sago that exist today, such that the economic value of sago is still low. Sago contains starch with high amylose like corn, potatoes, and cassava. This makes it possible to use sago as an ingredient in making edible films. Making edible films out of sago can increase its selling price or economic value. A drawback of starch-based edible film is that it is fragile, thus plasticizer is necessary to make edible film more elastic and less fragile. The edible film was made by mixing sago starch with distilled water and plasticizer. This solution was made using 3 formulations. Formulation 1 was a mixture of sago starch with distilled water, formulation 2 was a mixture of sago starch with distilled water and 50% plasticizer with a ratio of 3:1. Formulation 3 was a mixture of sago starch, distilled water and 60% plasticizer with a ratio of 3:1. After mixing ingredients, the solution was heated at 80oC until gelatinized, then printed with a tool called “pemidang” or an embroidery hoop. Then, the solution was dried in an oven for 20 hours at 40oC. The resulting edible film was applied as instant coffee (coffeemix) packaging. Edible films obtained were analyzed for their characteristics. Analysis was conducted on film thickness, water content, tensile strength, percent elongation, coloring, water vapor permeability, and solubility. The data obtained was analyzed with SPSS using One-Way ANOVA parametric test and Two-Way ANOVA at the 95% significance level, using the Duncan difference test. Graphs were analyzed using Microsoft Excel 2010. Based on the analysis, edible film formulation 3 had higher thickness, greater tensile strength, greater percent elongation, and higher water content than formulations 1 and 2. The three formulations can be dissolved properly when brewed with 80oC water and has a transparent color and does not change the color of coffeemix. Based on the results of the analysis, edible film formulation 3 has the best characteristics.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > 664 Food technology > Packaging
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 22 Nov 2019 00:44
Last Modified: 22 Nov 2019 00:44
URI: http://repository.unika.ac.id/id/eprint/19896

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