ESTD PERPUSTAKAAN UNTAD
ESTD PERPUSTAKAAN UNTAD
| JudulKarakteristik Fisikokimia Dan Sensoris Bioplastik Dari Pati Aren Hasil Modifikasi Butirilisasi Dan Ikat Silang |
| Nama: IYAN ANDRIANI |
| Tahun: 2021 |
| Abstrak Physicochemical and Sensory Characteristics of Arenga Starch Bioplastics Result of Modified Butyrylization and Crosslinking Syahraeni Kadir 1), Rostiati Dg Rahmatu1), Nuralam1), Gatot Siswo Hutomo1), Iyan Andriani2), Siti Marwiah3), Abdul Rahim *) 1) Lecturer Staff of the Agrotechnology Study Program, Faculty of Agriculture, Tadulako University, Palu 2) Students of the Agrotechnology Study Program, Faculty of Agriculture, Tadulako University, Palu 3) Agroindustry Laboratory Institution, Faculty of Agriculture, Tadulako University, Palu *) Correspondenced author Jl. Soekarno Hatta Km 9 Telp : (0451) 422611 – 429738 Fax : (0451) 429738 E-mail : ksyahraeni@gmail.com, E-mail : Iyanandriani25@gmail.com, E-mail : a_pahira@gmail.com ABSTRACT The aim of the study was to obtain the concentration of Arenga starch butyrate phosphate based on the physicochemical and sensory properties that were acceptable to the panelists. This study used a Completely Randomized Design (CRD) applied to the observation of physicochemical properties and a Randomized Block Design (RBD) was applied to the sensory evaluation. The study consisted of 9 levels of Arenga starch butyrate phosphate (PABF) concentration, namely 7.0; 7.5; 8.0; 8.5; 9.0; 9.5; 10.0; 10.5; 11.0% (w/v) was repeated 3 times so that there were 27 experimental units with one factor. Research parameters include physicochemical and sensory properties of bioplastics from Arenga starch, namely thickness, water holding capacity (WHC) and oil holding capacity (OHC), swellability and solubility, water vapor transmission rate (WVTR), moisture content, pH, biodegradation, and characteristics of sensory. The results showed that the thickness, solubility, WVTR and water content of bioplastics increased with increasing concentrations of Arenga starch butyrate phosphate. On the other hand, WHC and OHC, swelling power, pH, and biodegradation decreased along with the increase in the concentration of Arenga starch butyrate phosphate. Sensory color of bioplastics increased while texture, aroma and overall preferences decreased with increasing concentrations of Arenga starch butyrate phosphate. Keywords: Arenga, phosphate butyric, cross linking, starch |