Skripsi

KARAKTERISTIK EDIBLE FILM BERBASIS KARAGENAN DENGAN PENAMBAHAN NATRIUM ALGINAT

---

This study aims to determine the characteristics of edible films with different concentrations of carrageenan and sodium alginate. This study used a complete randomized design (CRD) factorial method with two treatment factors, namely carrageenan concentration (0.5%, 1%, 1.5%) and sodium alginate concentration (1%, 2%, 3%) with three replicates and a follow-up test using the Honest Significant Difference (HSD) test. The results showed that the types of carrageenan and sodium alginate concentrations, factors A and B, had a significant effect on the water absorption and tensile strength of the edible film. However, the AB interaction on both parameters showed no significant effect. The carrageenan and sodium alginate concentrations showed that the interaction of the two treatments had no significant effect on the thickness and water vapor transmission rate (WVTR) parameters. The best edible film was produced with a treatment of 1.5% carrageenan and 3% sodium alginate. The resulting characteristics were a tensile strength of 0.75 MPa, a tear strength of 87.63 gf, a water vapor transmission rate of 1.80 g/m2.day, and a water absorption capacity of 0.50%.

---

Availability

Detail Information

Series Title

-

Call Number

T1933912026

Publisher

Indralaya : Prodi Bimbingan dan Konseling, Fakultas Keguruan dan Ilmu Pendidikan Universitas Sriwijaya., 2026

Collation

-

Language

Indonesia

ISBN/ISSN

-

Classification

664.090 7

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

-

Subject(s)

Natrium alginat
Prodi Bimbingan dan Konseling

Specific Detail Info

-

Statement of Responsibility

KA

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment