Preparasi Dan Karakterisasi Edible Film Dari Poliblend Pati Sukun-Kitosan

Wini Setiani, Tety Sudiarti, Lena Rahmidar

Abstract


Abstrak

 

Plastik biodegradable dan terbuat dari bahan terbarukan seperti edible film merupakan salah satu solusi permasalahan lingkungan. Bahan baku utamanya yaitu pati, karena keberadaannya melimpah serta beragam di Indonesia, salah satunya pati sukun yang memiliki kandungan pati cukup tinggi (60 %). Namun edible film berbahan dasar pati saja memberikan sifat mekanik dan ketahanan air yang masih rendah. Pada penelitian ini akan dipreparasi edible film dari poliblend pati sukun-kitosan dengan plasticizer sorbitol. Metode yang dilakukan yaitu preparasi dan karakterisasi pati sukun kemudian preparasi dan karakterisasi edible film. Hasil karakterisasi pati sukun yang diperoleh yaitu kadar pati total 76,39 %, kadar amilosa dan amilopektin berturut-turut 26,76 % dan 73,24 %, suhu gelatinisasi pati sukun 73,98 ºC, kadar air 22,38 % serta derajat kecerahan yang menunjukkan karakteristik cerah dan berwarna abu-abu pucat. Hasil karakterisasi edible film menunjukkan, dengan bertambahnya kitosan maka kuat tarik dan ketahanan air cenderung meningkat. Secara umum hasil terbaik edible film adalah pada formulasi pati sukun-kitosan 6:4 dengan nilai water uptake sebesar 212,98 %, nilai kuat tarik sebesar 16,34 MPa, nilai elongasi sebesar 6,00 % dan modulus young sebesar 2,72 MPa. Meskipun demikian, hasil analisis morfologi edible film pada formulasi pati sukun-kitosan 6:4 masih terdapat pori dan retakan.

 

Kata kunci : edible film, pati sukun, kitosa.

 

Abstract

 

Biodegradable and renewable plastic such as edible film is one of solution the environmental problem. The main raw material is from starch, because of it is abundant and varied in Indonesia, one of them is breadfruit starch which has enough high starch content (60 %). But edible film based on starch give less mechanical properties and less water resistance. In this research the edible film was made from poliblend of breadfruit starch-chitosan with sorbitol addition. The Method was done, preparation and characterization of breadfruit starch then preparation and characterization of edible film. The characteristic result of breadfruit starch was obtained for total starch content 76.39 %, content of amylose and amylopecktin were 26.76 % and 73.24 % respectively, the gelatinitation temperature of breadfruit starch was 73.98 ºC, water content 22,38 % and the degree of brightness showed bright characteristic and pale grey colour. The characteristic result of edible film showed the increasing of chitosan concentration, the tensile strength and water resistance tended to rise. Generally the best result of edible film was on breadfruit starch-chitosan formulation 6:4 g/g by the value of water uptake was 212.98 %, tensile strength was 16.34 MPa, elongation was 6,00 % and modulus young was 2,72 MPa. However, the result of mhorphology analysis showed that the edible film of breadfruit starch-chitosan formulation 6:4 are still pores and cracks.

 

Keywords : edible film, breadfruit starch, chitosan.


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DOI: https://doi.org/10.15408/jkv.v3i2.506

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Copyright (c) 2019 Wini Setiani, Tety Sudiarti, Lena Rahmidar

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Penerbit: Program Studi Kimia, Fakultas Sains dan Teknologi, UIN Syarif Hidayatullah Jakarta.Jl. Ir. H. Juanda No. 95, Ciputat, Jakarta 15412, Indonesia, Telp. 021-7492855, Fax. 021-7493351, website: http://journal.uinjkt.ac.id/index.php/valensi, e-mail: kimia@uinjkt.ac.idISSN: 2460-6065, E-ISSN: 2548-3013 // ]]>

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