PREPARASI EDIBLE FILM DARI KULIT PISANG KEPOK DENGAN PLASTICIZER GLISEROL-SORBITOL DAN APLIKASINYA PADA JAMUR TIRAM

Alvina Lutviyani, NIM.: 19106030016 (2023) PREPARASI EDIBLE FILM DARI KULIT PISANG KEPOK DENGAN PLASTICIZER GLISEROL-SORBITOL DAN APLIKASINYA PADA JAMUR TIRAM. Skripsi thesis, UIN SUNAN KALIJAGA YOGYAKARTA.

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Abstract

Research on making edible films from kepok banana peels with the plasticizer glycerol-sorbitol as packaging for oyster mushrooms aims to analyze the effect of the concentration comparison of the glycerol-sorbitol combination plasticizer on the physical and mechanical properties of the edible film and the shelf life of oyster mushrooms in the samples tested. This research consisted of 4 stages, namely making kepok banana peel starch, making edible films, characterizing kepok banana peel starch and edible films, and applying edible films as packaging for oyster mushrooms which were then tested for their shelf life. The yield of kepok banana peel starch obtained was 11.94%. Edible film production was carried out with variations in the glycerol-sorbitol concentration ratio of 100:0, 75:25, 50:50, 25:75, and 0:100 on a basis of 40% (w/w) of total starch weight. Functional group analysis of kepok banana peel starch and the edible film was carried out with Fourier Transform Infrared (FTIR). Testing the physical and mechanical properties of edible films includes thickness, tensile strength, elongation, Young's modulus, and WVTR. Next, test the shelf life of oyster mushrooms including weight loss and texture. The results showed that the edible film was successfully made with physical and mechanical properties that tended to comply with the Japanese Industrial Standard (JIS) 1975 on the parameters of thickness, tensile strength, and Young's modulus. Comparison of glycerol-sorbitol concentrations had no significant effect (p>0.05) on the physical and mechanical properties of edible films such as thickness, tensile strength, elongation, Young's modulus, and WVTR. The application of edible film with a concentration ratio of glycerol-sorbitol had no significant effect on the percentage of weight loss of oyster mushrooms during the 3, 6, and 9 days storage period. The edible film with a concentration ratio of glycerol-sorbitol had no significant effect on the texture of oyster mushrooms during the 3, 6, and 9 days of storage.

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