KARAKTERISASI EDIBLE FILM DARI EKSTRAK KULIT MANGGIS (Garcinia mangostana L.) DENGAN PENAMBAHAN TEPUNG TAPIOKA,
KITOSAN DAN GLISERIN SEBAGAI PEMLASTIS
ABSTRAK
Telah dilakukan penelitian tentang karakterisasi edible film dari ekstrak kulit manggis (Garcinia mangostana L.) dengan penambahan tepung tapioka, kitosan dan gliserin sebagai pemlastis. Edible film dibuat dengan mencampurkan tepung tapioka dengan variasi 3,4,5,6 dan 7 gram, kitosan dengan komposisi tetap 2% (w/v), dan ekstrak kulit manggis dengan komposisi tetap sebanyak 10 ml, dipanaskan dalam air dengan variasi 34,33,32,31 dan 30 ml, ditambahkan gliserin dengan komposisi tetap sebanyak 2 ml dan diaduk hingga homogen. Setelah homogen, dicetak diatas plat akrilik, dikeringkan didalam oven selama 2 hari. Karakterisasi edible film secara fisik diperoleh pengukuran ketebalan 0,23 mm, kuat tarik 0,3405 Kg F/mm2 dan kemuluran 14,1 %. Uji morfologi SEM (Scanning Electron Microscopy) menghasilkan edible film yang rata, rapat dan permukaan yang kompatibel. Serta analisa spektrum FTIR (Fourier Transform Infrared) menunjukkan spektrum pada daerah 3297,61 cm-1 menunjukkan adanya gugus hidroksil (OH) atau gugus –NH. Analisa kadar nutrisi edible film menghasilkan kadar karbohidrat 69,69%, kadar protein 3,45%, kadar lemak 3,4%, kadar air 19,5%, kadar abu 3,96%, dan kadar β - karoten 76,0255%.
Kata Kunci : Edible film, Kitosan, Gliserin, Pemlastis, Analisa
THE CHARACTERIZATION OF EDIBLE FILM FROM PEEL EXTRACTS OF MANGOSTEEN ( Garcinia mangostana L. ) BY THE ADDITION OF TAPIOCA STARCH, CHITOSAN AND
GLYCEROL AS PLASTICIZERS
ABSTRACT
The research has done on the characterization of edible films from peel extracts of mangosteen (Garcinia mangostana L.) by the addition of tapioca starch, chitosan and glycerol as plasticizers. Edible films made by mixing starch with 3,4,5,6 and 7 grams variations, chitosan with a fixed composition of 2% (w/v), and mangosteen peel extract with fixed composition as much as 10 ml, heated in water with 34 variations, 33;32;31 and 30 ml, was added glycerin to keep the composition as much as 2 ml and stirred until homogeneous. Once homogeneous, printed on acrylic plate, dried in an oven for 2 days. Characterization of edible film obtained by physically measuring 0.23 mm thickness, tensile strength 0.3405 kgF / mm2 and elongation 14.1 %. morphology test of SEM (Scanning Electron Microscopy) produces edible film is flat, tight and compatible surface structure. Also FTIR (Fourier Transform Infrared) spectrum analysis showed that spectrum at 3297.61 cm-1 range showed that hidrocyl group (OH) or –NH group exist Analysis of nutrient content of edible film produces 69.69% carbohydrate content, 3.45% protein content, 3.4% fat content, 19.5% moisture content, 3.96% ash content, and 76.0255 ppm β-carotene content.
Keywords : Edible film, Chitosan, Glycerin, Plasticiziers, Analysis
