ANALISIS KARAKTERISASI EDIBLE FILM DARI KACANG HIJAU DENGAN PENAMBAHAN PLASTICIZER GLISEROL DAN PENGARUHNYA TERHADAP SUSUT BOBOT JAMUR KANCING

Karima Mumtaz Firdausi, NIM.: 20106030061 (2024) ANALISIS KARAKTERISASI EDIBLE FILM DARI KACANG HIJAU DENGAN PENAMBAHAN PLASTICIZER GLISEROL DAN PENGARUHNYA TERHADAP SUSUT BOBOT JAMUR KANCING. Skripsi thesis, UIN SUNAN KALIJAGA YOGYAKARTA.

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Abstract

The research on the production of edible film from mung bean starch with the addition of glycerol plasticizer as a packaging material for button mushrooms aims to analyse the effect of varying glycerol concentrations on the physical and mechanical properties of the edible film and the shelf life of button mushrooms in terms of weight loss. The stages of this research include the preparation of mung bean starch, the production of edible film, the characterization of starch and edible film, and the application on button mushrooms using weight loss tests. The edible film was made by adding varying glycerol concentrations of 6,3%, 12,6%, and 18,9% of the total starch weight used. The results showed that the edible film was successfully produced with physical and mechanical properties that tend to meet the Japanese International Standard (JIS) 1975 parameters, such as thickness, tensile strength, modulus young, and WVTR. The comparison of varying glycerol concentrations did not significantly affect (p>0.05) the physical and mechanical properties of the edible film in terms of thickness, tensile strength, elongation, and Young's modulus, but had a significant effect on WVTR. The application of the edible film on button mushrooms with varying glycerol concentrations had a significant effect (p<0.05) on the percentage of weight loss during the storage period of 1, 3, 6, and 9 days.

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