Pengaruh Penambahan Plasticizer dan Ekstrak Kelakai (Stenochlaena palustris (Burm f.) Bedd.) Terhadap Karakteristik Mekanik, Antioksidan, Mutu Organoleptik, Aktivitas serta Daya Terima Singel Pack

Hasanah, Aisyah Nur (2023) Pengaruh Penambahan Plasticizer dan Ekstrak Kelakai (Stenochlaena palustris (Burm f.) Bedd.) Terhadap Karakteristik Mekanik, Antioksidan, Mutu Organoleptik, Aktivitas serta Daya Terima Singel Pack. Skripsi, PROGRAM STUDI SARJANA TERAPAN GIZI DAN DIETETIKA, POLTEKKES KEMENKES PALANGKARAYA.

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Abstract

Edible film adalah kemasan berbentuk lembaran tipis yang digunakan sebagai pengemas makanan yang melindungi produk dari kerusakan. Edible film dengan penambahan plasticizer dan antioksidan dapat meningkatkan sifat fisik dan mekanik serta melindungi dari radikal bebas. Tujuan penelitian ini untuk mengetahui pengaruh penambahan variasi plasticizer gliserol dan ekstrak kelakai terhadap karakteristik mekanik (ketebalan, elongasi, daya menahan air), aktivitas antioksidan, mutu organoleptik daya terima dan Singel Pack. Jenis penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 8 perlakukan dan 3 ulangan. Pembuatan edible film dilakukan dengan penambahan kombinasi gliserol (10%, 20% b/v) dan ekstrak kelakai (9%, 11%, 13%, 15% v/v). Data dianalisis menggunakan uji statistik yaitu uji Friedman, Tukey, dan t-independen. Hasil penelitian menunjukkan ketebalan pada rentang 0,171-0,229 mm dengan signifikansi <0,05 elongasi pada rentang 12,93-12,95%. WHC yang didapatkan berkisar antara 27,58-61,04%. Aktivitas antioksidan menunjukkan penghambatan tertinggi sebesar 0,18 ppm sehingga termasuk kategori penghambatan radikal bebas sangat kuat. Hasil analisis menunjukkan ada pengaruh signifikan antara ketebalan, elongasi, WHC, mutu organoleptik, tingkat kesukaan panelis serta IC50 dengan penambahan gliserol dan ekstrak kelakai.

Edible films are thin sheets used as food packaging to protect products from damage. The addition of plasticizers and antioxidants can improve their physical and mechanical properties and protect against free radicals The objective of this study was to determine the effect of the addition of various glycerol as plasticizer, and kelakai extract on the mechanical properties, antioxidant activity, organoleptic properties, and acceptance rate of Singel Pack. This type of research used a randomized block design (RBD) with 8 treatments and 3 replications. The making of edible films was carried out by adding a combination of glycerol (10%, 20% w/v) and kelakai extract (9%, 11%, 13%, 15% v/v). Data were analyzed using statistical tests, the Friedman, Tukey, and independent-t test. The results showed that the highest thickness was 0,229 mm and the optimal elongation was 12,95% which fulfill the standard by JIS. The WHC obtained ranged from 27,58–61,04%. The antioxidant activity showed the highest inhibition of 0,18 ppm; therefore, it was included in the category of very strong free radical inhibition. The results of the analysis showed that there was a significant effect between thickness, elongation, WHC, organoleptic properties, panelist preference score, and IC50 with the addition of glycerol and kelakai extract.

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