CD Skripsi

Karakteristik Edible Film Pati Sagu Termodifikasi Asetilasi Dengan Penambahan Gliserol

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Sago Starch it is a part sago stems that have a high carbohydrate, so it can be created as a raw material for the manufacture of edible film. The purpose of this research aims to get the percentage of gliserol in the making of the edible film sago starch modified acetylation. views from thickness, transparency, water vapour transmission rate, solubility, strong stretching and lengthening percent. This research the experiment is carried out using the method of Complete Random Design (CRD) with 4 the treatment and 4 Deuteronomy and continued with the test Duncan's New Multiple Range Test (DNMRT) at the 5% level. Study on the
treatment i.e. G1 (0.5 Gliserol), G2 (1.0 Gliserol), G3 (1.5 Gliserol), G4 (2.0 Gliserol). The results of the analysis indicate that the percentage of variety fingerprints gliserol effect real (P < 0.05) of thickness, the pace of the transfer of water vapor, solubility, strength stretching and lengthening, but influential real easy against transparency edible film. Selected appropriate formulation characteristics thickness, transparency, water vapour transmission rate, solubility, stretching, lengthening and is edible film treatment of the G1 with the percentage of 0.5 ml of gliserol addition which has the thickness of the film of 0.14 mm, 1.55 transparency, water vapour transmission rate of 10.69 (g/m2.jam), solubility of 11.53%, MPa, 21.55 stretching and lengthening 2.19%.
Keywords: Edible film, sago starch modified acetylation

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 118 (0034)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Hasil Pertanian., 2018

Deskripsi Fisik

xii, 64 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 118 (0034)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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