Electronic Theses and Dissertation

Khairani, Cindy Putri. 2023. Analisis Sifat Fisiko-Kimia dan Antioksidan Intelligent Active Film dari Pati Aren (Arenga Pinnata) dan Kitosan dengan Penambahan Kurkumin.

Penelitian terkait analisis sifat fisiko-kimia dan antioksidan dari intelligent active film berbahan pati aren-kitosan dengan penambahan kurkumin telah dilakukan. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan variasi kurkumin terhadap struktur, aktivitas antioksidan, permeabilitas uap air, daya serap air, dan sifat optik dari intelligent active film. Film ini diharapkan dapat digunakan sebagai pengemas makanan cerdas dan dapat menjaga kualitas makanan. Analisis gugus fungsi dilakukan dengan menggunakan instrumen FTIR menunjukkan pola puncak serapan pada 3263,5 cm-1, 2935,6 cm-1, 1641,4 cm-1, 1554,6 cm-1, 1249,8 cm-1, dan 1018,4 cm-1, Analisis aktivitas antioksidan yang dilakukan dengan spektrofotometer UV-Vis menunjukkan kepekatan warna film semakin meningkat, sehingga mengalami kenaikan antioksidan. dalam menghambat radikal bebas (% inhibisi) pada intelligent active film sampai 70,882±0,121% pada CH/SPS‒CU3. Analisis permeabilitas uap air dan laju transmisi uap air menurun dengan kenaikan persen kurkumin yang dapat menurunkan difusi uap air. Daya serap air meningkat seiring dengan bertambahnya % kurkumin yang dipengaruhi oleh penambahan ikatan gugus O-H pada struktur kurkumin. Analisis tranparansi, opasitas dan UV-Barrier yang dilakukan dengan spektrofotometer UV-Vis menunjukkan keempat variasi film dapat menghalangi transmisi cahaya pada daerah UV (

Khairani, Cindy Putri. 2023. Analysis of Physico-Chemical and Antioxidant Properties of Intelligent Active Film from Aren (Arenga Pinnata) Starch and Chitosan with the Addition of Curcumin. Research related to the analysis of physico-chemical properties and antioxidants of intelligent active film made from Arenga starch-chitosan with the addition of curcumin has been conducted. This study aims to determine the effect of the addition of curcumin variation on the structure, antioxidant activity, water vapor permeability, water absorption, and optical properties of intelligent active film. This film is expected to be used as an intelligent food packaging and can maintain food quality. Analysis of functional groups carried out using FTIR instrument shows the absorption peak pattern at 3263.5 cm-1, 2935.6 cm-1, 1641.4 cm-1, 1554.6 cm-1, 1249.8 cm-1, and 1018.4 cm-1, Analysis of antioxidant activity carried out with UV-Vis spectrophotometer shows the film color density is increasing, so that there is an increase in antioxidants in inhibiting free radicals (% inhibition) on intelligent active film up to 70.882 ± 0.121% on CH/SPS-CU3. Analysis of water vapor permeability and water vapor transmission rate decreased with the increase of curcumin percent which can reduce water vapor diffusion. Water absorption increased with increasing % curcumin which was influenced by the addition of O-H group bonds in the curcumin structure. Analysis of transparency, opacity and UV-Barrier carried out with a UV-Vis spectrophotometer showed that the four film variations could block light transmission in the UV region (