Electronic Theses and Dissertation

Penelitian terkait analisis sifat mekanik dan respon warna dari edible film yang berbahan pati aren, kitosan, pemlastik gliserol dan penambahan zat warna kurkumin. Hal ini bertujuan untuk mengkaji potensi edible film dan pengaruhnya dengan berbagai variasi kurkumin terhadap sifat mekanik, ketebalan, pemantauan kesegaran udang, serta respon warna yang tejadi pada film. Karakteristik mekanik dari edible film diuji kuat tarik menggunakan alat specimen ASTDM D638 sedangkan ketebalan diukur dengan mikrometer digital. Uji pH responsive dilakukan dengan memeriksa perubahan warna pada pH yang berbeda serta uji pemantauan kesegaran udang dilakukan dengan mengukur perubahan warna dengan parameter L*(kecerahan), a* (merah(+) hijau(-)), b* (kuning(+) biru(-)) dan dihasilkan perbedaan warna total (ΔE) serta menghitung pH pada waktu yang berbeda selama penyimpanan pada suhu \mathrm{\pm}4oC. Hasil penelitian diperoleh sifat mekanik terbaik yaitu nilai kuat tarik sebesar 132,730 Mpa, dan elongasi 9,100%. Film CH/SPS/CU0 memiliki nilai ketebalan yang rendah dan memiliki perbedaan signifikan terhadap film dengan penambahan kurkumin, karena semakin bertambah banyak total padatan di dalamnya. Analisis potensi pH responsive dilakukan dengan penambahan variasi kurkumin yang dapat menjadi indikator pH, sehingga dapat berubah di berbagai pH. Uji pemantauan kesegaran udang menunjukkan bahwa edible film dapat mempertahankan kualitas udang selama penyimpanan hingga 144 jam dan terjadi perubahan warna film yang menunjukkan bahwa udang tersebut tidak layak dimakan lagi. Oleh karena itu, dapat disimpulkan bahwa edible film berbasis kitosan dan pati aren serta penambahan kurkumin memiliki potensi sebagai bahan pengemas makanan yang ramah lingkungan dan mampu mempertahankan kesegaran udang selama penyimpanan.

Research on the analysis of the mechanical properties and color response of edible films made from palm starch, chitosan, plasticizer glycerol, and the addition of the colorant curcumin was conducted. The aim was to assess the potential of edible films and their influence with various curcumin variations on mechanical properties, thickness, monitoring of shrimp freshness, and color response that occurs in the film. The mechanical characteristics of the edible film were tested for tensile strength using an ASTM D638 specimen and the thickness was measured with a digital micrometer. pH-responsive tests were conducted by examining color changes at different pH levels, and shrimp freshness monitoring tests were performed by measuring color changes using parameters L* (brightness), a* (red(+) green(-)), b* (yellow(+) blue(-)), resulting in total color difference (ΔE), and pH calculation at different time intervals during storage at a temperature of approximately ±4°C. The research results showed the best mechanical properties, with a tensile strength value of 132.730 MPa and an elongation of 9.100%. The CH/SPS/CU0 film had a low thickness value and showed significant differences compared to films with the addition of curcumin due to the increasing total solids in it. The analysis of pH-responsive potential was conducted by adding various curcumin variations that can serve as pH indicators, thus allowing changes at different pH levels. Shrimp freshness monitoring tests indicated that the edible film could maintain shrimp quality during storage for up to 144 hours, and the color changes in the film indicated that the shrimp was no longer fit for consumption. Therefore, it can be concluded that chitosan and palm starch-based edible films with the addition of curcumin have the potential to be environmentally friendly food packaging materials capable of maintaining shrimp freshness during storage.