SIFAT FISIK DAN KIMIA EDIBLE FILM PATI UMBI GADUNG PADA BERBAGAI KONSENTRASI

Jurnal Pengolahan Pangan

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Field Value
 
Title SIFAT FISIK DAN KIMIA EDIBLE FILM PATI UMBI GADUNG PADA BERBAGAI KONSENTRASI
 
Creator Deden, Mohammad
Rahim, Abdul
Asrawaty, Asrawaty
 
Subject starch gadung
edible film
physico chemical properties
consentrations
 
Description Today, the use of synthetic polymers as plastics has an important role in the economy of modern industrial society. Plastic packaging is often used as a food packaging material. However, the use of plastics can pollute the environment, because plastic is difficult to degrade naturally. One alternative to replacing the use of conventional plastics as food packaging is biodegradable plastic called edible film. The use of gadung tuber starch as a raw material for making edible films will not disturb food stability, because gadung is not consumed such as rice, corn and cassava. Gadung tubers are very good for edible film polymer materials containing high carbohydrates. Aim to determine the physical and chemical properties of the edible film starch of gadung tubers at various concentrations. The conclusion is that the optimum conditions for making edible films are good at 6% starch concentration with KA 11.50% and an average thickness of 0.13 mm.
 
Publisher Fakultas Pertanian Universitas Alkhairaat Palu
 
Date 2020-06-30
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://pengolahanpangan.jurnalpertanianunisapalu.com/index.php/pangan/article/view/35
10.31970/pangan.v5i1.35
 
Source Jurnal Pengolahan Pangan; Vol 5 No 1 (2020); 26-33
2621-6973
2527-5631
10.31970/pangan.v5i1
 
Language eng
 
Relation https://pengolahanpangan.jurnalpertanianunisapalu.com/index.php/pangan/article/view/35/32
 
Rights Copyright (c) 2020 Jurnal Pengolahan Pangan
 

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