ABSTRAK
Telah dilakukan penelitian karakterisasi dan analisa nutrisi dari edible film dari campuran ekstrak daun sirsak (Annona muricata) dengan tepung tapioka, kitosan dan gliserin. Pembuatan edible diawali dengan mencampurkan tepung tapioka dengan variasi 2; 2.5; 3; 3.5 dan 4 gram, kitosan dengan komposisi tetap 2%, dan ekstrak daun sirsak dengan komposisi tetap 10 gram, dipanaskan, ditambahkan dengan gliserin sebanyak 2 mL, dan diaduk kembali hingga homogen. Setelah homogen dicetak diatas plat akrilik, dan dikeringkan didalam oven dengan suhu konstan 35oC selama ± 2hari. Karakterisasi edible film ditentukan dengan pengukuran ketebalan, sifat-sifat mekanik, analisa kadar nutrisi, morfologi dengan menggunakan SEM (Scanning Electron Microscopy), dan interaksi diantara senyawa-senyawa dengan menggunakan FT-IR(Fourier Transform Infra Red). Hasil optimal dari karakterisasi meliputi hasil ketebalan 0.032 mm , kuat tarik sebesar 0.468 KgF/mm2, dan kemuluran 37.36% . Kadar nutrisi dari edible film didapatkan hasil kadar air 26.58%, kadar abu 0.30%, kadar protein 3.71%, kadar lemak 2.02% dan kadar karbohidrat 67.39%. Dari hasil SEM dapat dilihat permukaan film yang rata, rapat, halus dan juga berpori-pori kecil. Dari hasil FT-IR menunjukkan panjang gelombang bahwa gugus O-H pada edible film adalah 3279.91cm-1 yang memperlihatkan peak yang lebar dan kuat. Untuk gugus C-O pada edible film adalah 1019.29 cm-1 yang memperlihatkan peak yang tajam dan kuat dan juga memperlihatkan peak yang lemah pada spectrum 1244.52 cm-1. Berdasarkan hal tersebut, menunjukkan adanya interaksi antara glukosa, kitosan dan gliserin dalam pembuatan edible film.
CHARACTERIZATION AND NUTRITIONAL ANALYSIS OF EDIBLE FILM FROM MIXED EXTRACT LEAVES OF THE SOURSOP (Annona muricata) WITH TAPIOCA
FLOUR, CHITOSAN AND GLYCERIN.
ABSTRACT
The research has done the characterization and nutrient analysis of edible film from mixed extract leaves of the soursop (Annona muricata) with tapioca flour, chitosan and glycerin. Making edible initiated by mixing starch with variations 2; 2.5; 3; 3.5 and 4 grams, chitosan with 2% fixed composition, and soursop leaf extract with 10 grams of fixed composition, is heated, add the glycerin as much as 2 mL, and stirred back up homogeneous. After homogeneous poured on acrylic plate, and dried in an oven at a constant temperature of 35o C for ± 2 days. Characterization of edible film was determined by measuring the thickness, mechanical properties, analysis of nutrient levels, morphology by using SEM (Scanning Electron Microscopy), and interactions between the compounds by using FT-IR (Fourier Transform Infra Red). Optimal results include the results of the characterization of 0.032 mm thickness, tensile strength of 0468 kgf/mm2, and 37.36% elongation. Levels of nutrients of edible film showed 26.58% moisture content, ash content 0:30%, 3.71% protein content, fat content 2:02% and 67.39% carbohydrate content. SEM of results can be seen the film surface is flat, tight, smooth and small pores. From the FT-IR results showed that the wavelength of the O-H group on edible film is 3279.91 cm-1, which shows that the peak width and strong. For the C-O group on edible film is 1019.29 cm-1 which showed a sharp and strong peak and also showed a weak peak at 1244.52 cm-1 spectrum. This result showed the interaction between glukosa, chitosan and glycerin in the manufacture of edible film.
