| dc.description.abstract | Penggunaan plastik sintetis sebagai kemasan pangan menimbulkan permasalahan lingkungan sehingga diperlukan alternatif kemasan yang biodegradable, salah satunya edible film berbasis polisakarida. Gum chia memiliki potensi sebagai bahan pembentuk edible film karena mampu membentuk lapisan film yang baik, namun sifatnya masih rapuh sehingga memerlukan penambahan gliserol sebagai plasticizer. Penelitian ini bertujuan mengkarakterisasi ekstrak gum chia, menganalisis pengaruh konsentrasi gliserol terhadap karakteristik edible film, serta menentukan konsentrasi gliserol terbaik. Penelitian menggunakan Rancangan Acak Lengkap dengan empat perlakuan konsentrasi gliserol (20%, 40%, 60%, dan 80% dari total padatan). Parameter yang dianalisis meliputi kadar air, ketebalan, kuat tarik, elongasi, Water Vapor Transmission Rate (WVTR), dan warna. Data dianalisis menggunakan ANOVA dan uji lanjut Tukey pada taraf signifikansi 5%. Hasil penelitian menunjukkan bahwa ekstrak gum chia memiliki kadar air sebesar 99,37±0,01% dan total padatan 0,63±0,01%. Penambahan gliserol berpengaruh nyata (p < 0,05) terhadap kadar air, ketebalan, kuat tarik, elongasi, dan WVTR, tetapi tidak berpengaruh nyata (p >0,05) terhadap warna. Konsentrasi gliserol 60% menghasilkan karakteristik edible film terbaik dengan kadar air 22,91±0,23%, ketebalan 0,052 mm, kuat tarik 0,86±0,01 MPa, elongasi 14,48±0,53%, dan WVTR 19,46 g/m2.hari. Gum chia berpotensi dikembangkan sebagai bahan baku edible film untuk kemasan pangan. | |
| dc.description.abstract | The extensive use of synthetic plastics in food packaging has contributed to environmental pollution, encouraging the development of biodegradable alternatives such as polysaccharide-based edible films. Chia seed gum is a promising film-forming material; however, its brittle nature requires glycerol as a plasticizer to improve film properties. This study aimed to characterize chia gum extract, evaluate the effect of glycerol concentration on edible film characteristics, and determine the optimum glycerol concentration. A Completely Randomized Design with four glycerol concentrations (20%, 40%, 60%, and 80% of total solids) was employed. The evaluated parameters included moisture content, thickness, tensile strength, elongation at break, Water Vapor Transmission Rate (WVTR), and color. Data were analyzed using one-way ANOVA followed by Tukey's test at a 95% confidence level. The results showed that chia gum extract contained 99.37±0.01% moisture and 0.63±0.01% total solids. Glycerol concentration significantly affected (p<0.05) moisture content, thickness, tensile strength, elongation, and WVTR, but had no significant effect (p>0.05) on color characteristics. The 60% glycerol treatment produced the best edible film with 22.91±0.23% moisture content, 0.052 mm thickness, 0.86±0.01 MPa tensile strength, 14.48±0.53% elongation, and 19.46 g/m2.day WVTR. Chia seed gum demonstrated good potential as a biodegradable edible film material for sustainable food packaging. | |
