Pembuatan Edible Film dari Pati Temu Hitam (Curcuma Aeruginosa ROXB.) dengan penambahan Gliserol

Abstract

The research objectives determine the effect of concentration Wild Ginger starch in suspension and adding glycerol on the edible film making of wild ginger starch. The Factorial Complete Randomized design was used with two factors. The first factor as treatments were the number of concentration Wild Ginger Starch in suspension (T) at four levels namely T 1 =2%, T 2 = 4%, T 3 = 6%, T 4 = 8%. The second factor as treatment was the number of concentration glycerol adding (G) at four levels namely G 1 = 20%, G 2 = 30%, G 3 = 40%, G 4 = 50%. The physical characteristics film were observed as Parameters namely The film thickness, percentage elongatios of film, and Water Vapor Transmission Rate (WVTR). The statistical analysis of the parameters indicated that increasing concentrations of wild ginger starch in suspensions very significantly difference effect (P 0,05) for Water Vapor Transmission Rate (WVTR). Keywords: Wild ginger starch, glycerol, WVTR, edible film.