Pelapisan Melon Menggunaka Film Edibel dari Pati Ubi Kayu dengan Penambahan Sorbitol sebagai Zat Pemlastis

Abstract

The aim of this research was to find out the cassava starch concentration and sorbitol concentration which produced the best characteristics of edible film to be used as melon cover. The research had been performed using factorial completely randomized design (CRD) with two factors, i.e.: the starch of cassava concentration (U) : 4, 5, 6 and 7 % w/v) and sorbitol concentration (S) : (5, 6, 7 and 8 % w/v). Parameter analyzed were percentage of elongation, water vapor permeability, film thickness, texture, vitamin C content, total acid, weight loos and organoleptic values (taste and texture). The result showed that the cassava starch concentration had highly significant effect on all parameters except organoleptic values. The sorbitol concentration had highly significant effect on all parameters. The interaction of the two factors had highly significant effect on the percentage of elongation. The 4 % w/v cassava starch concentration and 5 % w/v sorbitol concentration produced the best quality of the edible film.