PENGARUH PENAMBAHAN GLISEROL DARI MINYAK JELANTAH PADA EDIBLE FILM DARI PATI KENTANG TERHADAP MASA SIMPAN BUAH TOMAT

Mutiara Eka Permata, NIM.: 18106030023 (2022) PENGARUH PENAMBAHAN GLISEROL DARI MINYAK JELANTAH PADA EDIBLE FILM DARI PATI KENTANG TERHADAP MASA SIMPAN BUAH TOMAT. Skripsi thesis, UIN SUNAN KALIJAGA YOGYAKARTA.

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Abstract

The fabrication of edible films from potato starch with the addition of glycerol from used cooking oil as a plasticizer and its application to tomatoes for a shelf life of 4, 8 and 12 days. This study aims to determine the effect of adding glycerol from used cooking oil to the physical properties of edible films and to the shelf life of tomatoes coated with edible films. Edible film was made by adding 0, 10, 20 and 30% glycerol from used cooking oil (v/w starch). The glycerol functional group test of used cooking oil was carried out using Fourier Transform Infrared (FTIR). Physical characteristics test of edible film includes thickness, tensile strength, elongation and water vapor transmission rate tests. Meanwhile, the shelf life test of tomatoes coated with edible film included weight loss and sugar content tests of tomatoes. The results of the fabrication of glycerol from used cooking oil in this study were having a hydroxyl group (O-H), a methylene group (-CH2-) and a -C-H group with a pH of 6.66 and dark brown in color. The addition of variations of glycerol from used cooking oil to the physical properties of edible films does not significantly affect the addition of the thickness of the edible film, but it greatly affects the decrease in tensile strength, increase in elongation and increase in the rate of water vapor transmission as well as optimum addition of 10% glycerol. The addition of glycerol from used cooking oil was very influential on the 4th day of storage in reducing the percent weight loss of tomatoes and the 12th day of storage in increasing the percent weight loss of tomatoes. Meanwhile, on the 8th day of storage, it did not have much effect on reducing the percentage of weight loss of tomatoes. For the sucrose content of tomatoes, the 4th day of storage did not significantly affect the decrease in the sucrose content of tomatoes, while the 8th and 12th days of storage had an effect on the reduction of the sucrose content of tomatoes and the optimum was at the addition of 10% glycerol.

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