<p>The objectives of the research was to evaluate physical properties, color, water vapor transmission rate and antimicrobial activity of sago-based biodegradable film made by adding of glycerol, carboxymethyl cellulose (CMC), potassium sorbate and coconut oil. The research was conducted on two steps which did continuosly. During the first step the research was held on various of concentration of glycerol (1, 1.5, 2.0 and 2.5%) and concentration of carboxymethil cellulose (CMC) (0.75; 1.0; 1.25 and 1.5 %). The formula which produced the best characteristic of biodegardable film was then used in the second step. In the second step of study, the antimicrobial material (coconut oil and potassium sorbate) were utilized in processing of sago-based biodegradable film. The concentration of potassium sorbate and coconut oil were (1.0, 1.5 and 2.0%) and (0, 0.3 dan 0.6%), respectively. The research results showed that, the biodegradable film obtained on 1.0% of glycerol and 1.0% of CMC having lowest elongation around 109.90%. It was then used for the second step for preparation of biodegradable film. Biodegradable film which were resulted by additon of coconut oil having plasticity better than the ones using potassium sorbate. Addition of pottasium sorbate effected the yelllow color of the biodegradable film. The biodegradable film prepared by utilized of potassium sorbate and oil were found not effectively to inhibit Eschericchia coli dan Staphylococcus aureus.</p><p>ABSTRAK</p><p>Penelitian ini bertujuan untuk mengetahui sifat fisik, warna dan laju transmisi uap air serta sifat antimikroba biodegradable film pati sagu dengan penambahan gliserol, carboxymethyl cellulose (CMC), kalium sorbat dan minyak kelapa. Penelitian ini terdiri atas dua tahap, pada tahap pertama gliserol dan CMC digunakan beberapa konsentrasi berturut-turut, yaitu (1%, 1,5%, 2,0% dan 2,5 %) dan (0,75%, 1,0%, 1,25% dan 1,5%). Kombinasi perlakuan terbaik tahap pertama digunakan untuk penelitian tahap kedua. Pada penelitian tahap kedua dilakukan penambahan bahan antimikroba kalium sorbat dan minyak kelapa pada beberapa konsentrasi, berturut-turut (1,0; 1,5 dan 2%) dan (0,3 dan 0,6%). Hasil penelitian menunjukkan bertambahnya konsentrasi gliserol menghasilkan biodegradable film dengan kuat tarik yang makin tinggi dan daya mulur makin turun. Pada konsentrasi gliserol yang tetap, nilai kuat tarik meningkat dan daya mulur menurun dengan bertambahnya konsentrasi CMC. Biodegradable film yang diproses menggunakan 1,0% gliserol dan 1,0% CMC memiliki daya mulur terendah hanya 109,90%. Kombinasi gliserol dan CMC ini selanjutnya digunakan untuk pembuatan biodegradable film yang ditambahkan minyak kelapa dan kalium sorbat. Biodegradable film yang diproses dengan penambahan minyak kelapa memiliki plastisitas yang lebih baik dibanding dengan penambahan kalium sorbat. Warna biodegradable film cenderung lebih kuning dibanding tanpa penambahan kalium sorbat. Biodegradable film yang dihasilkan dengan penambahan kalium sorbat dan minyak kelapa belum menunjukkan penghambatan terhadap Eschericchia coli dan Staphylococcus aureus.</p><p> </p>
<p>Packaging from natural biopolymers is the choice as a future packaging, because it is biodegradable so it does not have a negative effect on the environment. This study aims to determine changes in physicochemical, microbiological and sensory characteristics of coconut-based candy which are packaged using biodegradable film made from sago starch. The study was carried out from February to December 2016 at Laboratory of Indonesia Palm Crops Research Institute and Laboratory of Agricultural Technology Faculty, Gadjah Mada University. The research was conducted in two stages, namely preparation of biodegradable films in the first stage and the second stage of making coconut-based candy. The resulting coconut candy is then packaged using sago starch-based biodegradable film and then stored at room temperature for 40 days. Observations were made at 0, 10, 20, 30 and 40 days. The parameters observed were the composition of fatty acids, physicochemical properties (fat content, protein, water, ash and carbohydrates), microbiological tests (total microbes) and organoleptic tests. Coconut-based candy has a content of Medium Chain Fatty Acid (ALRM) of 62.15% and lauric acid is the highest proportion of fatty acids (52.05%). Coconut-based candy packaged using biodegradable films from sago starch for 40 days storage has a fat content (10.54-10.91%), protein (2.82-3.37%), water (4.05-4.71%) and ash (1.43-3.53%). Microbiological test showed that coconut candy packed using biodegradable films from sago starch in 30 days and 40 days storage was detected to contain a total of 6.67 CFU/g and 13.33 CFU/g respectively. Storage time that produces products that are still accepted by consumers is at 30 days of storage. The shelf life of coconut candy can be extended by addition of antioxidant and food preservatives.</p><p><strong>ABSTRAK</strong></p><p><strong></strong> Kemasan dari biopolimer alami menjadi pilihan sebagai pengemas masa depan, karena mudah terurai sehingga tidak memberikan efek negatif terhadap lingkungan. Penelitian ini bertujuan untuk mengetahui perubahan sifat fisikokimia, mikrobiologi dan sensoris permen kelapa yang dikemas menggunakan biodegradable film pati sagu. Penelitian dilakukan pada bulan Februari sampai Desember 2016 di Laboratorium Balai Penelitian Tanaman Palma Manado dan Laboratorium Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Yogyakarta. Penelitian dilakukan dalam dua tahap, yaitu tahap pertama pembuatan biodegradable film dan tahap kedua pembuatan permen kelapa. Permen kelapa yang dihasilkan kemudian dikemas menggunakan biodegradable film pati sagu dan selanjutnya disimpan pada suhu ruang selama 40 hari. Pengamatan dilakukan pada 0, 10, 20, 30 dan 40 hari. Parameter yang diamati adalah komposisi asam lemak, sifat fisikokimia (kadar lemak, protein, abu air dan karbohidrat), uji mikrobiologi (total mikroba) dan uji organoleptik. Permen kelapa memiliki kandungan Asam Lemak Rantai Medium (ALRM) sebesar 62,15% dan asam laurat merupakan asam lemak dengan proporsi tertinggi (52,05%). Permen kelapa yang dikemas menggunakan biodegradable film pati sagu sampai penyimpanan 40 hari memiliki kadar lemak (10,54-10,91%), protein (2,82-3,37%), air (4,05-4,71%) dan abu (1,43-3,53%). Hasil uji mikrobiologi diperoleh bahwa permen kelapa yang dikemas menggunakan biodegradable film pati sagu pada penyimpanan 30 hari dan 40 hari terdeteksi mengandung total mikroba masing-masing sebanyak 6,67 CFU/g dan 13,33 CFU/g. Lama penyimpanan yang menghasilkan produk yang masih diterima konsumen yaitu pada 30 hari penyimpanan. Masa simpan produk dapat diperpanjang dengan penambahan antioksidan dan antimikroba</p>
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