Pemanfaatan Dedak Padi pada Pembuatan Edible Film dengan Variasi Gliserol sebagai Plasticizer dengan Isolasi Pati Metode Thermal dan Nonthermal

Abstract

Edible film is packaging which because of its characteristics can be eaten directly with the packaged product. The carbohydrates contained in rice bran are still relatively high, namely 34.1% - 52.3%. Apart from starch (a hydrocolloid compound), edible film also requires a plasticizer to add mechanical properties to the edible film. The plastiizer used to make this edible film is glycerol. This study aims to determine the differences in the characteristics of starch produced from rice bran with a variety of isolation methods Thermal and Non-Thermal, and to determine the effect of variations in the ratio of starch rice bran to glycol on the characteristics of the edible film produced. This research was conducted at the Physical Chemistry Laboratory, Department of Chemical Engineering, University of North Sumatra and at the Chemical Industry Process Laboratory, Department of Chemical Engineering, University of North Sumatra. The analysis carried out was FTIR, Tensile Strength, and Organoleptic Observations on the ability of edible film to apples. The results obtained are that there is an effect of adding heat to the process of isolating starch from rice bran. The more starch and glycerol used for making edible films will increase the ability of the edible itself, observations on resisting the oxidation process in apples over a period of 19-31 minutes. The best variation in making edible films is 15 grams of starch with 15 ml of glycerol with starch isolated by the Thermal method.