PREPARASI EDIBLE FILM DENGAN PENAMBAHAN EKSTRAK JAHE MERAH (Zingiber officinale var. rubrum) DAN APLIKASINYA TERHADAP BUAH TOMAT (Lycopersicum esculentum)

Astri Arnamalia, NIM.: 18106030016 (2022) PREPARASI EDIBLE FILM DENGAN PENAMBAHAN EKSTRAK JAHE MERAH (Zingiber officinale var. rubrum) DAN APLIKASINYA TERHADAP BUAH TOMAT (Lycopersicum esculentum). Skripsi thesis, UIN SUNAN KALIJAGA YOGYAKARTA.

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Abstract

Preparation of Edible Film with the Addition of Red Ginger Extract (Zingiber Officinale Var. Rubrum) and Its Application to Tomato Fruit (Lycopersicum esculentum) has been carried out. The purpose of this study was to analyze the optimum concentration of addition of red ginger extract to edible film on physical and mechanical properties and to analyze the optimum concentration of addition of red ginger extract to edible film on the shelf life of tomatoes. The working principle in the manufacture of edible films by varying the red ginger extract 0; 0.25; 0.50; 0.75 and 1% were characterized by testing thickness, tensile strength, elongation, Young's modulus, and WVTR as well as analyzing the addition of red ginger variation 0; 0.25; 0.50; 0.75 and 1% of the shelf life of tomatoes in the form of texture test and FTIR test. The addition of red ginger variation significantly (p<0.05) on thickness, tensile strength, elongation, and modulus of young edible film at an optimum concentration of 0.50% with a thickness value of 100.8 mm, tensile strength 4.696 Mpa, elongation 0.194% , Young's modulus 26.68 Mpa, and WVTR 15.85 g/m2.hour. Tomato fruit with the addition of 0.50% red ginger concentration is the optimum concentration, where the shelf life of tomatoes coated with 0.50% concentration of edible film has a higher shelf life.

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