| dc.description.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. | en_US |
