Pengaruh Jenis Pati dan Lipid terhadap Sifat Fisikokimia Edible Film Komposit dan Aplikasinya sebagai Pengemas Dodol Nanas

Nok Afifah; Lia Ratnawati; Doddy A Darmajana

doi:10.26578/jrti.v13i2.5547

Pengaruh Jenis Pati dan Lipid terhadap Sifat Fisikokimia Edible Film Komposit dan Aplikasinya sebagai Pengemas Dodol Nanas

Nok Afifah, Lia Ratnawati, Doddy A Darmajana

Abstract

Edible film berbasis pati dan lipid telah dibuat dengan memvariasikan jenis pati (pati garut, ganyong, dan ubi kayu) dan jenis lipid (beeswax dan beeswax-cocoa butter). Edible film dibuat dengan mencampurkan pati, karagenan, lilin lebah, cocoa butter, gliserol, tween 80, dan aquades. Formula terpilih digunakan untuk membungkus dodol nanas. Dodol dibungkus dengan plastik propilen dan lembaran edible film dengan dan tanpa penambahan natriun benzoat-asam askorbat. Pengaruh komposisi film terhadap ketebalan, laju transmisi uap air, kuat tarik, elongasi, dan warna film diuji. Pengaruh tipe kemasan terhadap kadar air, asam lemak bebas, komponen warna (nilai ‘L’, ‘a’, dan ‘b’), tekstur, dan angka lempeng total dievaluasi. Jenis pati dengan kadar amilosa lebih tinggi cenderung meningkatkan kuat tarik dan menurunkan elongasi. Edible film dari pati ubi kayu menghasilkan perbedaan warna yang lebih rendah daripada jenis pati lain. Penambahan cocoa butter menurunkan laju transmisi up air, kuat tarik, dan elongasi, namun meningkatkan ketebalan dan perbedaan warna (DE). Komposit edible film berbasis pati garut dan beeswax-cocoa butter mempunyai laju transmis uap air terendah dan digunakan untuk membungkus dodol nanas. Setelah penyimpanan selam 6 minggu pada suhu 30^oC , kadar air dan lightness dodol menurun, sedangkan asam lemak bebas, nilai warna ‘a’ dan ‘b’, tekstur, dan angka lempeng totalnya meningkat. Edible film dengan penambahan natriun benzoat-asam askorbat lebih baik dalam mempertahankan mutu dodol dibandingkan edible film tanpa natriun benzoat-asam askorbat dengan nilai kadar air 10,49%, FFA 0,086%, kekerasan 21.155gf, angka lempeng total 1.100 koloni/g pada akhir masa penyimpanan.

Keywords

asam askorbat, dodol nanas, edible film, lipid, natrium benzoat, pati

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DOI: http://dx.doi.org/10.26578/jrti.v13i2.5547