eprintid: 70732
rev_number: 10
eprint_status: archive
userid: 12460
dir: disk0/00/07/07/32
datestamp: 2025-04-11 02:39:18
lastmod: 2025-04-11 02:39:18
status_changed: 2025-04-11 02:39:18
type: thesis
metadata_visibility: show
contact_email: muh.khabib@uin-suka.ac.id
creators_name: Salma Mar’ah Shalihah, NIM.: 20106030054
title: PREPARASI EDIBLE FILM BERBASIS PATI KACANG HIJAU DENGAN PENAMBAHAN GLISEROL SEBAGAI PLASTICIZER TERHADAP MASA PENYIMPANAN BUAH STROBERI (Fragaria x ananassa)
ispublished: pub
subjects: 540
divisions: jur_kim
full_text_status: restricted
keywords: Edible Film, Pati Kacang Hijau, Gliserol, Stroberi
note: Endaruji Sedyadi, S.Si., M.Sc
abstract: Edible film in this study was made from mung bean starch with the addition of
glycerol plasticizer as strawberry packaging. This study aims to determine the effect
of the addition of plasticizers in the characteristics of edible films based on
mechanical properties such as thickness, tensile strength, elongation, water vapor
transmission rate, and ash content of edible films made from mung bean starch and
analyze the effect of the addition of glycerol plasticizers in edible films made from
mung bean starch on the shelf life of strawberries. There are 4 stages in the
research, namely making mung bean starch, making edible film, characterizing
starch and edible film, and edible film application on strawberries. The results of
mung bean starch content obtained amounted to 62.57%. Preparation of edible film
with the addition of glycerol concentration variations of 6%, 12%, and 18% of the
total weight of starch used. Analysis of functional groups of mung bean starch and
edible film was carried out with Fourier Transform Infrared (FTIR). The results
showed that edible film was successfully made with physical and mechanical
properties that tend to comply with Japanese International Standard (JIS) 1975 on
parameters such as thickness, tensile strength, young modulus, and WVTR.
Glycerol concentration variation did not give significant effect (p>0.05) on
physical and mechanical properties such as thickness, tensile strength, elongation
and young modulus. However, in the parameter of water vapor transmission rate
(WVTR), the variation of glycerol concentration gave a significant effect (p<0.05).
The application of edible film on strawberry fruit with glycerol concentration
variation comparison has a significant effect (p<0.05) on the percentage of weight
loss during the storage period of 3, 7, and 11 days.
date: 2025-01-30
date_type: published
pages: 107
institution: UIN SUNAN KALIJAGA YOGYAKARTA
department: FAKULTAS SAINS DAN TEKNOLOGI
thesis_type: skripsi
thesis_name: other
citation:   Salma Mar’ah Shalihah, NIM.: 20106030054  (2025) PREPARASI EDIBLE FILM BERBASIS PATI KACANG HIJAU DENGAN PENAMBAHAN GLISEROL SEBAGAI PLASTICIZER TERHADAP MASA PENYIMPANAN BUAH STROBERI (Fragaria x ananassa).  Skripsi thesis, UIN SUNAN KALIJAGA YOGYAKARTA.   
document_url: https://digilib.uin-suka.ac.id/id/eprint/70732/1/20106030054_BAB-I_IV-atau-V_DAFTAR-PUSTAKA.pdf
document_url: https://digilib.uin-suka.ac.id/id/eprint/70732/2/20106030054_BAB-II_sampai_SEBELUM-BAB-TERAKHIR.pdf