Electronic Theses and Dissertation

Seiring meningkatnya jumlah penduduk, volume sampah terutama dari kemasan non-biodegradable turut meningkat, sehingga diperlukan solusi kemasan yang ramah lingkungan. Edible cup berbahan dasar rumput laut Eucheuma cottonii merupakan alternatif inovatif karena kandungan karagenan yang tinggi. Penelitian ini bertujuan untuk meningkatkan mutu fisik dan organoleptik warna edible cup dengan variasi waktu pemanasan (20, 30, dan 40 menit) menggunakan oil bath bersuhu 130°C dan konsentrasi ekstrak bunga telang (5%, 10%, dan 15%) sebagai pewarna alami. Penelitian dirancang menggunakan rancangan acak kelompok (RAK) dua faktor, masing-masing terdiri dari tiga taraf. Analisis yang dilakukan pada edible cup meliputi analisis kadar air, ketebalan, ketahanan air, daya kembang, warna (L*, a*, b*), uji perubahan warna, serta uji Hedonik warna dan aktivitas antioksidan pada perlakuan terbaik berdasarkan pendekatan De Garmo. Hasil menunjukkan bahwa edible cup pada penelitian ini memiliki kadar air berkisar antara 9,9%–18%, ketebalan 0,26–0,48 mm, ketahanan air 53,33%–66,67%, daya kembang 5%–25%, nilai L* 41,35–78,62, a* -5,7 sampai -9,24, dan b* 2,41–10,89. Berdasarkan uji De Garmo, pelakuan yang menghasilkan edible cup terbaik adalah perlakuan W3T2 (40 menit, 10% telang) dengan nilai inhibisi 14,35%.

As the population increases, the volume of waste, especially from non-biodegradable packaging, also increases, so that environmentally friendly packaging solutions are needed. Edible cups made from Eucheuma cottonii seaweed are an innovative alternative due to their high carrageenan content. This study aims to improve the physical and organoleptic color of edible cup colors with variations in heating time (20, 30, and 40 minutes) using an oil bath at 130°C and concentrations of butterfly pea flower extract (5%, 10%, and 15%) as a natural dye. The study was designed using a two-factor randomized block design (RBD), each consisting of three levels. The analysis carried out on the edible cup included analysis of water content, thickness, water resistance, swelling power, color (L*, a*, b*), color change test, and hedonic color and antioxidant activity tests on the best treatment based on the De Garmo approach. The results showed that the edible cup in this study had a water content ranging from 9.9%–18%, a thickness of 0.26–0.48 mm, water resistance of 53.33%–66.67%, swelling power of 5%–25%, L* value of 41.35–78.62, a* -5.7 to -9.24, and b* 2.41–10.89. Based on the De Garmo test, the treatment that produced the best edible cup was the W3T2 treatment (40 minutes, 10% Butterfly Pea Flower Extract ) with an inhibition value of 14.35%.