PENAMBAHAN FRAKSI AMILOSA TERHADAP SIFAT FISIK DAN MEKANIS EDIBLE FILM PATI TAPIOKA

Dewi Sondari, Wida Banar Kusumaningrum, Fazhar Akbar, Rahmawati Putri, Sri Fahmiati, Yulianti Sampora, Anna Muawanah

Abstract


Pati banyak digunakan dalam industri pangan, salah satunya sebagai edible film. Kualitas edible film dipengaruhi oleh rasio amilosa dan amilopektin pada pati, yang dapat dihasilkan melalui proses fraksinasi. Penelitian ini bertujuan untuk mengetahui kondisi optimum dalam pembuatan edible film dari hasil fraksinasi amilosa pati tapioka. Pada proses fraksinasi dilakukan variasi konsentrasi butanol (10%, 12,5%, 15%). Analisis terhadap fraksi amilosa meliputi rendemen, kadar amilosa, kelarutan dan swelling power, kejernihan pasta serta freeze thaw stability. Identifikasi fraksi amilosa dan edible film tapioka alami dan hasil fraksinasi amilosa dilakukan menggunakan Fourier Transform Infrared (FTIR). Analisis edible film meliputi ketebalan, kuat tarik, elongasi serta sudut kontak. Fraksi amilosa hasil fraksinasi pati tapioka dengan pengaruh konsentrasi butanol terbaik adalah fraksi amilosa konsentrasi 12,5% dengan kadar amilosa tertinggi yaitu sebesar 22,19% dengan nilai kelarutan dan swelling power sebesar 18,13 dan 3,33%, kejernihan pasta sebesar 89,05%, dan persentase sineresis sebesar 82%. Hasil penelitian menunjukkan bahwa penambahan fraksi amilosa hasil fraksinasi pati tapioka dengan pengaruh konsentrasi butanol 12,5% menghasilkan edible film yang mempunyai sifat fisika kimia lebih baik dari pati alaminya. Edible film pati tapioka dengan penambahan fraksi amilosa 12,5% menghasilkan edible film yang lebih baik dibandingkan edible film komposisi pati tapioka alami dengan nilai ketebalan sebesar 0,09 mm, kuat tarik sebesar 1,75 N/mm2contact angle 57,355o  dan elongasi sebesar 11,60%.


Keywords


Pati, Fraksinasi, Amilosa, Amilopektin, Butanol, Edible film, Sifat fungsional

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DOI: http://dx.doi.org/10.24817/jkk.v42i2.6095

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