Karakteristik Edible Film Hasil Kombinasi Pati Biji Alpukat (Persea Americana Mill.) dan Pati Jagung (Amilum maydis)

Abstract

Edible film merupakan lapisan tipis yang digunakan untuk melapisi makanan (coating), dan berfungsi sebagai pembawa bahan tambahan pangan. Penggunaan pati bijialpukat dalam pembuatan edible film memberi nilai tambah pada limbah biji alpukat. pati biji alpukat terdapat kandungan amilosa sebanyak 43,3 %, sedangkan pati jagung digunakan karena sifat higroskopisnya dan mengandung amilosa 27%.Tujuan dari penelitian ini mengetahui karakteristik edible film dari pati biji alpukat dan pati jagung dan menentukan hasil perlakuan terbaik dengan metode CPI (Composite Performance Index) terhadap produk edible film menggunakan bahan dasar pati biji alpukat dan pati jagung. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 2 faktor perlakuan dan diulang sebanyak 3 kali, sehingga total ada 36 unit perlakuan, perlakuan penelitian ini mengkombinasikan pati biji alpukat (Y) sebanyak 4 perlakuan yaitu 10, 20, 30, dan 40% dari pati jagung (X) yang di kombinasikan 4, 6, dan 8 gram. Parameter penelitian meliputi uji ketebalan, uji kuat tarik dan uji elongasi. Hasil Penelitian menunjukan karakteristik fisik Edible film pada penggunaan pati jagung (4 gr, 6 gr dan 8 gr) dan pati biji alpukat (10%, 20%, 30%, dan 40%) menghasilkan ketebalan 0,114 – 0,125 mm, kuat tarik 772,860 – 1018,233 N/cm2, dan elongasi 9,032 – 11,476%. Hasil pemilihan perlakuan terbaik menggunakan CPI didapatkan bahwa perlakuan jagung 8 gr + pati biji alpukat 2,4 gr menjadi perlakuan terbaik dengan nilai ketebalan 74,19 mm, kuat tarik 223,25 N/cm2 dan elongasi 513,75 %. Kata kunci : Edible Film, Pati Jagung dan Pati Biji Alpukat. ABSTRACT Edible film is a thin layer used to coat food (coating), and serves as a carrier of food additives. The use of avocado seed starch in making edible films adds value to avocado seed waste. Avocado seed starch contained 43.3% amylose content, while corn starch was used because of its hygroscopic properties and contained 27% amylose. The purpose of this study is to determine the characteristics of edible films from avocado starch and corn starch and determine the best treatment results by CPI method (Composite Performance Index) of edible film products using basic ingredients of avocado seed starch and corn starch. This study used a completely randomized design (CRD) with 2 treatment factors and repeated 3 times, so that a total of 36 treatment units, the treatment of this study combined avocado seed starch (Y) of 4 treatments, namely 10, 20, 30, and 40% of corn starch (X) combined 4, 6, and 8 grams. The research parameters included thickness test, tensile strength test and elongation test. The results showed the physical characteristics of Edible film on the use of corn starch (4 g, 6 g and 8 g) and avocado seed starch (10%, 20%, 30%, and 40%) resulting in a thickness of 0.114 - 0.125 mm, tensile strength772,860 - 1018,233 N / cm2, and elongation 9,032 - 11,476%. The results of the selection of the best treatment using CPI showed that the corn treatment of 8 gr + avocado seed starch 2.4 grams became the best treatment with a thickness value of 74.19 mm, tensile strength 223.25 N / cm2 and elongation of 513.75%. Keywords: Edible Film, Corn Starch and Avocado Seed Starch.

Keywords

• edible film, pati jagung dan pati biji alpukat.