APLIKASI ANTIOKSIDAN EKSTRAK BUAH BUNI (ANTIDESMA BUNIUS (L.) SPRENG) TERHADAP KARAKTERISTIK FISIKOKIMIA EDIBLE FILM PATI SINGKONG (MANIHOT ESCULENTA CRANTZ)

AMALIA VITA SARI, . (2025) APLIKASI ANTIOKSIDAN EKSTRAK BUAH BUNI (ANTIDESMA BUNIUS (L.) SPRENG) TERHADAP KARAKTERISTIK FISIKOKIMIA EDIBLE FILM PATI SINGKONG (MANIHOT ESCULENTA CRANTZ). Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Edible film merupakan lapisan tipis yang terbuat dari bahan yang dapat dimakan seperti polisakarida yang berguna untuk melapisi bahan pangan. Komponen utama pati singkong (Manihot esculenta Crantz) memiliki kadar pati tinggi yang berperan sebagai bahan pengental, pengisi, bahan pengikat, dan penstabil. Buah buni (Antidesma bunius (L.) Spreng) merupakan tumbuhan yang memiliki aktivitas antioksidan yaitu mengandung senyawa bioaktif alkaloid, fenol, flavanoid dan tanin untuk meningkatkan karakteristik fisikokimia dari edible film pati singkong. Penambahan senyawa bioaktif yang mengandung antioksidan, perannya dapat mengurangi proses oksidasi pada produk. Tujuan dari penelitian ini yaitu untuk mengetahui konsentrasi optimal ekstrak buah buni terhadap karakter fisik dan kimia edible film pati singkong. Metode penelitian yang digunakan yaitu eksperimen dengan desain penelitian yaitu rancangan acak lengkap satu faktorial yaitu faktor variasi konsentrasi ekstrak buah buni (9%, 19%, 29%, 39% dan 49%). Pada penelitian ini dilakukan 7 perlakuan dengan 5 kali pengulangan sehingga diperoleh sebanyak 35 unit percobaan. Hasil penelitian menunjukan edible film yang berbahan dasar pati singkong dengan variasi konsentrasi ekstrak buah buni berpengaruh signifikan (p < 0,05) terhadap pengujian fisik dan kimia. Pada pengujian sifat fisik, semakin tinggi konsentrasi ekstrak buah buni yang ditambahkan dalam edible film pati singkong maka nilai ketebalan, kadar air, kelarutan, transmisi uap air dan elongasi maka nilai akan semakin tinggi, sedangkan nilai kuat tarik akan semakin rendah. Pada pengujian sifat kimia, semakin tinggi ekstrak maka nilai IC50 dan LC50 akan semakin rendah. Karakteristik edible film paling optimal terdapat pada perlakuan ekstrak buah buni 9% dengan nilai ketebalan 0,21 mm; kadar air 15,77%; kelarutan 46,98%; kuat tarik 0,88 MPa; elongasi 134%; IC50 177,99 ppm, dan LC50 885,59 ppm. (*****) Edible film is a thin layer made of edible materials such as polysaccharides that are useful for coating food ingredients. The main component of cassava starch (Manihot esculenta Crantz) has a high starch content which acts as a thickener, filler, binder, and stabilizer. Buni fruit (Antidesma bunius (L.) Spreng) is a plant that has antioxidant activity, namely containing bioactive compounds of alkaloids, phenols, flavonoids and tannins to improve the physicochemical characteristics of edible cassava starch films. The addition of bioactive compounds containing antioxidants can reduce the oxidation process in the product. The purpose of this study was to determine the optimal concentration of buni fruit extract on the physical and chemical characteristics of cassava starch edible films. The research method used was an experiment with a research design, namely a completely randomized one-factorial design, namely the variation factor of buni fruit extract concentration (9%, 19%, 29%, 39% and 49%). In this study, 7 treatments were carried out with 5 repetitions so that 35 experimental units were obtained. The results showed that edible films made from cassava starch with variations in the concentration of berry fruit extract had a significant effect (p < 0.05) on all tests. In the physical properties test, the higher the concentration of berry fruit extract added to the cassava starch edible film, the higher the thickness, water content, solubility, water vapor transmission and elongation values, while the tensile strength values were lower. In the chemical properties test, the higher the extract, the lower the IC50 and LC50 values. The most optimal characteristics of the edible film were found in the 9% berry fruit extract treatment with a thickness value of 0.21 mm; water content 15.77%; solubility 46.98%; tensile strength 0.88 MPa; elongation 134%; IC50 177.99 ppm, and LC50 885.59 ppm.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Ns. Sri Rahayu, M.Biomed. 2). Rizky Priambodo, M.Si.
Subjects:	Sains > Sains, Ilmu Pengetahuan Alam Sains > Ilmu Bumi > Biologi
Divisions:	FMIPA > S1 Biologi
Depositing User:	Users 26691 not found.
Date Deposited:	25 Feb 2025 07:20
Last Modified:	25 Feb 2025 07:20
URI:	http://repository.unj.ac.id/id/eprint/53484

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