PENGARUH PENAMBAHAN TIO2 TERHADAP SIFAT FISIK, MEKANIK, DAN AKTIVITAS ANTIBAKTERI EDIBLE FILM DARI PEKTIN KULIT PISANG KEPOK

Jihan Rahmi Nabila, NIM.: 19106030013 (2023) PENGARUH PENAMBAHAN TIO2 TERHADAP SIFAT FISIK, MEKANIK, DAN AKTIVITAS ANTIBAKTERI EDIBLE FILM DARI PEKTIN KULIT PISANG KEPOK. Skripsi thesis, UIN SUNAN KALIJAGA YOGYAKARTA.

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Abstract

The effect of the addition of TiO2 on the physical, mechanical, and antibacterial properties of edible film from pectin on kepok banana peels has been studied. The purpose of this study was to analyze the effect of adding TiO2 on physical and mechanical properties including thickness, tensile strength, elongation, Young's modulus, and WVTR on edible films based on pectin kepok banana peel and to study the effect of TiO2 concentration on the inhibition zone of Escherichia coli and Staphyloccocus aureus growth. on edible film from kepok banana peel pectin. The working principle in making edible films is by varying TiO2 0;1;3;5; and 7% were analyzed by testing the physical and mechanical properties of thickness, tensile strength, elongation, young's modulus, WVTR, and FTIR test as well as testing the antibacterial activity of E. coli and S. aureus. The results showed that the addition of TiO2 variations had no significant effect (p>0.05) on the physical and mechanical properties of the edible film and the antibacterial activity of the edible film against S. aureus bacteria and had a significant effect (p<0.05) on the antibacterial activity of the edible film against E. coli bacteria. The edible film that has been made has physical and mechanical properties that are in accordance with the Japanese Industrial Standard (JIS) 1975 on the parameters of thickness, tensile strength, and young's modulus. Antibacterial activity on edible film with the addition of TiO2 has a diameter of inhibition zone in the weak category (≤5 mm).

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