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Karakterisasi Edible Film Berbahan Dasar Pati Gandum, dengan Penambahan Kitosan, Minyak Atsiri Kulit Kayu Manis, dan Gliserol
Abstract
Sampah plastik telah menjadi masalah global karena sulit terurai dan banyak digunakan sebagai kemasan makanan. Film edible berbasis pati telah dikembangkan sebagai alternatif yang ramah lingkungan dan aman. Penelitian ini bertujuan untuk mengkarakterisasi sifat fisik, mekanik, kimia, dan penghalang dari film edible yang terbuat dari pati gandum, chitosan, dan minyak esensial kulit kayu cengkeh. Metode yang digunakan adalah desain acak lengkap dengan tiga perlakuan: pati gandum (2% dan 3%), kitosan (0%, 1%, 2%), dan minyak esensial (0%, 0,5%, 0,75%), dengan konsentrasi gliserol tetap 2%. Tahapan meliputi produksi dan karakterisasi film edibel. Hasil menunjukkan nilai optimum sebagai berikut: ketebalan 0,244 mm, transparansi 89,4%, kekuatan tarik 0,925 MPa, perpanjangan 30%, elastisitas 3,366 MPa, daya serap 31%, kelarutan 34%, kandungan air 8,9%, dan WVTR 3,402 g/m²/jam.
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DOI: https://doi.org/10.17509/edufortech.v11i1.89810
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