| dc.description.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. | en_US |
