PREPARASI EDIBLE FILM DENGAN PENAMBAHAN VIRGIN COCONUT OIL (VCO) DAN APLIKASINYA TERHADAP BUAH TOMAT

Risma Nurohmah Ramdani, NIM.: 18106030003 (2022) PREPARASI EDIBLE FILM DENGAN PENAMBAHAN VIRGIN COCONUT OIL (VCO) DAN APLIKASINYA TERHADAP BUAH TOMAT. Skripsi thesis, UIN SUNAN KALIJAGA YOGYAKARTA.

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Abstract

The preparation of edible film with the addition of virgin coconut oil (VCO) and its application to tomatoes has been carried out. This research was conducted to determine the effect of VCO on the mechanical properties of edible films and their application to tomatoes. The stages in this study were carried out in several stages such as making glycerol from used cooking oil, making edible films, and application of edible films on tomatoes. Glycerol was made by using a cooking oil transesterification reaction method and tested using FTIR. The glycerol functions as a plasticizer. The stage of making edible film is carried out using the hot blending method. The application stage of the edible film was carried out by the repeated immersion method. Making edible films is done by adding materials such as VCO which acts as an antibacterial agent that can help edible films in their role as packaging. VCO variations added in this study were 0%, 0.2%, 0.4%, 0.6%, and 0.8%. The addition of VCO to edible film affects the mechanical properties such as increasing the thickness value, decreasing the tensile strength value, elongation and Young’s modulus. The resulting thickness values are 75,00 μm, 113,13 μm, 115,67 μm, 132, 80 μm, and 195,27μm. The resulting tensile strength values are 6,47 N/mm2, 2,66 N/mm2, 2,40 N/mm2, 1,48 N/mm2, and 1,08 N/mm2. The resulting elongation value successively namely 8,15%, 27,50%, 8,36%, 20,49%, and 17,57%. The resulting Young's modulus values are 0,86 MPa, 0,10 MPa, 0,49 MPa, 0,07 MPa, and 0,10 MPa. The addition of VCO in that range affects the value of the water vapor transmission rate, where each increase in VCO also increases the value of the water vapor transmission rate. The addition of VCO affects the texture value of tomatoes coated with edible film and has no effect on the value of weight loss. The weight loss obtained was in the range of 0,898-0,9771. The best texture can be obtained by adding VCO as much as 0.2%, 0.4%, and 0.6% with each shelf life of 39,6; 17,4; and 43,5 days.

Item Type: Thesis (Skripsi)
Additional Information: Pembimbing: Endaruji Sedyadi S.Si. M.Sc
Uncontrolled Keywords: Edible Film, VCO, FTIR, Pati Kentang, Buah Tomat
Subjects: Kimia > Kimia Analitis
Divisions: Fakultas Sains dan Teknologi > Kimia (S1)
Depositing User: Muh Khabib SIP.
Date Deposited: 24 Oct 2022 11:48
Last Modified: 24 Oct 2022 11:48
URI: http://digilib.uin-suka.ac.id/id/eprint/54433

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