Objective of the research was to determine the possibility of using edible film from the starch o... more Objective of the research was to determine the possibility of using edible film from the starch of cassava for packing lempuk, a kind tradisional food from Bengkulu. Edible film was made based on modified Mendoza method which addition of glycerol, carboxymethylcellulose and beeswax. Edible film produce tested on its strength againts to relative humidity variation and was continouslly evaluated until the best film was selected. So that it will be result the most possible to be further developed. The result indicate that interaction of glycerol 3%, CMC 1% and beeswax 0.5% give the best characteristics of edible film. Edible film from cassava starch has a good chance to be further develop. The characteristics of edible film are: Aw 0.456, degree of tranparancy 67.73 percent, thickness of film 0.120 mm, tensile strength 6.97 kgf/gm, percentage of elongation 72.9% , oxygen gas vapour transmition 0.32 mL m -2 .hour, carbondioxyde gas vapour transmition 0.17 mL m -2 .hour and the rate of Water vavour transmition 8.79 g m -2 .24 hours. Edible film which was combination with box (K 2 ) and edible film which combination with box and plastics film can improve shelf life of lempuk about 25 days for K 2 and 44 days for K 3 treatment. Shelf life computation through the experiment has a non significant t-test compare to the self life computation trough the computer simulation method. It shows that the sinulation program could be used to predicts shelf life of lempuk.
Objective of the research was to determine the possibility of using edible film from the starch o... more Objective of the research was to determine the possibility of using edible film from the starch of cassava for packing lempuk, a kind tradisional food from Bengkulu. Edible film was made based on modified Mendoza method which addition of glycerol, carboxymethylcellulose and beeswax. Edible film produce tested on its strength againts to relative humidity variation and was continouslly evaluated until the best film was selected. So that it will be result the most possible to be further developed. The result indicate that interaction of glycerol 3%, CMC 1% and beeswax 0.5% give the best characteristics of edible film. Edible film from cassava starch has a good chance to be further develop. The characteristics of edible film are: Aw 0.456, degree of tranparancy 67.73 percent, thickness of film 0.120 mm, tensile strength 6.97 kgf/gm, percentage of elongation 72.9% , oxygen gas vapour transmition 0.32 mL m -2 .hour, carbondioxyde gas vapour transmition 0.17 mL m -2 .hour and the rate of Water vavour transmition 8.79 g m -2 .24 hours. Edible film which was combination with box (K 2 ) and edible film which combination with box and plastics film can improve shelf life of lempuk about 25 days for K 2 and 44 days for K 3 treatment. Shelf life computation through the experiment has a non significant t-test compare to the self life computation trough the computer simulation method. It shows that the sinulation program could be used to predicts shelf life of lempuk.
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