@phdthesis{digilib71794,
           month = {May},
           title = {EDIBLE FILM BERBASIS PATI KENTANG (Solanum tubersolum L) DENGAN PENAMBAHAN PLATICIZER GLISEROL DAN VARIASI FILER CaCO3 SERTA APLIKASINYA UNTUK KEMASAN BUAH ANGGUR MERAH (Vitis vinivera L)},
          school = {UIN SUNAN KALIJAGA YOGYAKARTA},
          author = {NIM.: 21106030024 Feno Okfandianto},
            year = {2025},
            note = {Endaruji Sedyadi, S.Si., M.Sc},
        keywords = {Edible Film, Pati Kentang , CaCO3, Anggur Merah},
             url = {https://digilib.uin-suka.ac.id/id/eprint/71794/},
        abstract = {A study was conducted to investigate the effect of varying concentrations of CaCO{$_3$} filler on potato starch-based edible films used as packaging for red grapes. The objective of this research was to identify the influence of CaCO{$_3$} filler variation on the physical and mechanical properties of the edible films, including moisture content, water vapor transmission rate (WVTR), thickness, tensile strength, and elongation. Additionally, the study aimed to evaluate the effect of CaCO{$_3$} concentration on the shelf life of red grapes based on weight loss The research was carried out in several stages: extraction of potato starch, preparation of the edible film, testing of physical and mechanical parameters, application of the edible film to red grapes, and shelflife evaluation. The yield of potato starch obtained was 4.97\%. Edible films were prepared using CaCO{$_3$} concentrations of 0\%, 0.3\%, 0.5\%, and 0.7\% by starch weight. Each formulation used 5 grams of starch with the addition of 20\% glycerol as a plasticizer. The physical, mechanical, and weight loss data were analyzed using SPSS version 30.0. The results showed that the addition of CaCO{$_3$} filler (p {\ensuremath{<}} 0.05) significantly affected moisture content (ranging from 10.1\% to 7.4\%), thickness (0.07 to 0.05 mm), tensile strength (19.3 to 11.8 MPa), and elongation (5.7\% to 4.9\%). However, the variation in CaCO{$_3$} concentration had no significant effect (p {\ensuremath{>}} 0.05) on the water vapor transmission rate (6.98?7.29 g?m{$^-$}??h{$^-$}?) or on the weight loss of the red grapes.}
}