PREPARASI EDIBLE FILM BERBASIS PATI KACANG HIJAU DENGAN PENAMBAHAN GLISEROL SEBAGAI PLASTICIZER TERHADAP MASA PENYIMPANAN BUAH STROBERI (Fragaria x ananassa)

Salma Mar’ah Shalihah, NIM.: 20106030054 (2025) PREPARASI EDIBLE FILM BERBASIS PATI KACANG HIJAU DENGAN PENAMBAHAN GLISEROL SEBAGAI PLASTICIZER TERHADAP MASA PENYIMPANAN BUAH STROBERI (Fragaria x ananassa). Skripsi thesis, UIN SUNAN KALIJAGA YOGYAKARTA.

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Abstract

Edible film in this study was made from mung bean starch with the addition of glycerol plasticizer as strawberry packaging. This study aims to determine the effect of the addition of plasticizers in the characteristics of edible films based on mechanical properties such as thickness, tensile strength, elongation, water vapor transmission rate, and ash content of edible films made from mung bean starch and analyze the effect of the addition of glycerol plasticizers in edible films made from mung bean starch on the shelf life of strawberries. There are 4 stages in the research, namely making mung bean starch, making edible film, characterizing starch and edible film, and edible film application on strawberries. The results of mung bean starch content obtained amounted to 62.57%. Preparation of edible film with the addition of glycerol concentration variations of 6%, 12%, and 18% of the total weight of starch used. Analysis of functional groups of mung bean starch and edible film was carried out with Fourier Transform Infrared (FTIR). The results showed that edible film was successfully made with physical and mechanical properties that tend to comply with Japanese International Standard (JIS) 1975 on parameters such as thickness, tensile strength, young modulus, and WVTR. Glycerol concentration variation did not give significant effect (p>0.05) on physical and mechanical properties such as thickness, tensile strength, elongation and young modulus. However, in the parameter of water vapor transmission rate (WVTR), the variation of glycerol concentration gave a significant effect (p<0.05). The application of edible film on strawberry fruit with glycerol concentration variation comparison has a significant effect (p<0.05) on the percentage of weight loss during the storage period of 3, 7, and 11 days.

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