ARUMSARI, ALIA CIPTANTI (2023) PENGARUH KONSENTRASI FILLER (CaCO3) DAN KONSENTRASI GLISEROL TERHADAP KARAKTERISTIK EDIBLE FILM BERBAHAN DASAR PEKTIN KULIT JERUK. S1 thesis, Universitas Muhammadiyah Purwokerto.

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Abstract

Edible film is a thin layer that functions as a food product packaging and at the same
time can be consumed with packaged food products and can be degraded by nature.
Orange peel pectin can be used as a basic raw material for making edible films,
while the addition of glycerol is needed as a plasticizer and the addition of CaCO3
filler as a filler for edible films. The purpose of this study was to determine the
effect of variations in concentration of filler CaCO3 (0.2%, 0.4%, and 0.6%) and
variations in concentration of glycerol plasticizer (1%, 3%, and 5%) on
Characteristics of edible film made from pectin orange peel. The parameters tested
in this study were the tensile strength test, the percent elongation test, and the water
vapor transmission rate (WVTR) test. The highest tensile strength value is 0.87
N/mm2, the percent elongation is 266.24%, and the water vapor transmission rate is
2.89 g/m2.hour. The addition of CaCO3 filler can affect the value of tensile strength
and the rate of water vapor transmission on edible films made from orange peel
pectin, while the use of glycerol plasticizers can affect the percent elongation value
on edible films made from orange peel pectin.

Dosen Pembimbing: Haryanto, Haryanto | NIDN0615087401
Item Type: Thesis (S1)
Subjects: T Technology > TP Chemical technology
Divisions: Fakultas Tekniik Dan Sains > Teknik Kimia S1
Depositing User: Amri Hariri
Date Deposited: 10 Jan 2024 06:22
Last Modified: 12 Jun 2024 01:56
URI: http://repository.ump.ac.id/id/eprint/16126

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