PREPARASI EDIBLE FILM KOMPOSIT BERBASIS PATI KENTANG (Solanum tuberosum L.) DAN LILIN LEBAH (BEESWAX) SERTA APLIKASINYA PADA BUAH TOMAT (Lycopersicon esculanta Mill.)

Rania Eka Cahyarany, NIM.: 21106030022 (2025) PREPARASI EDIBLE FILM KOMPOSIT BERBASIS PATI KENTANG (Solanum tuberosum L.) DAN LILIN LEBAH (BEESWAX) SERTA APLIKASINYA PADA BUAH TOMAT (Lycopersicon esculanta Mill.). Skripsi thesis, UIN SUNAN KALIJAGA YOGYAKARTA.

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Abstract

This study discusses the development of a composite edible film based on potato starch and beeswax, as well as its application to tomatoes. The aim of the research is to analyze the effect of beeswax addition at varying concentrations on the mechanical and physical properties of the edible film and the shelf life of tomatoes over a period of 2 to 10 days. The research methodology includes material preparation, edible film formulation with beeswax concentrations of 1%, 2%, and 3%, functional group analysis using Fourier Transform Infrared Spectroscopy (FTIR), mechanical and physical property testing of the edible films, shelf life testing of tomatoes by measuring weight loss with and without the edible film coating, and data analysis of the characterization and weight loss results. The resulting edible films were white with low opacity and a slightly smooth texture. FTIR analysis identified functional groups such as OH, C-H, C=C, C-O ester, C-O ether, -CH₃, C=O ester, and aromatic C-H. Increasing beeswax concentration in the edible films affected their thickness (0.035 mm, 0.113 mm, and 0.1222 mm), tensile strength (13.87 MPa, 16.06 MPa, and 7.68 MPa), elongation at break (1.40%, 2.60%, and 1.75%), Young’s modulus (9.88 MPa, 6.22 MPa, and 4.41 MPa), solubility (48.24%, 30.89%, and 28.37%), and water vapor transmission rate (13.40 g/m²·h, 11.88 g/m²·h, and 14.14 g/m²·h). The highest weight loss was observed in tomatoes coated with the 2% beeswax edible film on day 10 (0.1208%), while the lowest was in tomatoes coated with the 1% beeswax edible film on day 2 (0.0068%).

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