PEMANFAATAN UBI JALAR UNGU SEBAGAI SUMBER PATI DAN ANTOSIANIN PADA EDIBLE SMART PACKAGING INDIKATOR KERUSAKAN DAGING

Nur Shafa' Oktaviani, - (2022) PEMANFAATAN UBI JALAR UNGU SEBAGAI SUMBER PATI DAN ANTOSIANIN PADA EDIBLE SMART PACKAGING INDIKATOR KERUSAKAN DAGING. S1 thesis, Universitas Pendidikan Indonesia.

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Abstract

Edible smart packaging merupakan film yang dapat dikonsumsi dan memiliki indikator sehingga mampu mendeteksi kerusakan bahan pangan. Ubi jalar ungu mengandung pati yang dapat digunakan sebagai bahan dasar pembuatan film dan antosianin yang dapat digunakan sebagai indikator kerusakan bahan pangan. Penelitian ini bertujuan untuk mengetahui karakteristik serta efektivitas edible smart packaging berbasis pati, gliserol, dan antosianin ubi jalar ungu dalam mengindikasi kerusakan daging ayam. Metode yang digunakan dalam penelitian ini meliputi ekstraksi pati dan antosianin ubi jalar ungu, analisis pati dengan FTIR, uji stabilitas antosianin terhadap perubahan pH 2 hingga 8, pembuatan edible smart packaging dengan variasi konsentrasi pati (3 dan 5 gram) dan gliserol (30%, 40%, 50% b/b berat pati) serta penambahan 5 mL antosianin, uji karakteristik film (analisis gugus fungsi, ketebalan, kelarutan, swelling, dan respon warna), dan aplikasi pada daging ayam. Hasil dari penelitian ini didapatkan rendemen pati ubi jalar ungu sebanyak 6,45% dan larutan antosianin berwarna ungu. Larutan antosianin ini memiliki panjang gelombang maksimum pada 518-596 nm dan mampu berubah warna seiring perubahan pH 2-8. Hasil karakteristik edible smart packaging yaitu semakin tinggi konsentrasi pati ketebalan film semakin meningkat dan respon warna semakin baik, sedangkan sifat swelling dan kelarutannya menurun. Namun, peningkatan konsentrasi gliserol berbanding lurus dengan ketebalan, swelling, kelarutan maupun respon warna film. Edible smart packaging yang terbuat dari konsentrasi 5 gram pati, 2,5 gram gliserol, dan 5 mL antosianin yang memiliki ketebalan 0,14 mm, kelarutan sebesar 39,55%, swelling sebesar 108,92%, dan respon warna yang paling konsisten, dipilih untuk diaplikasikan pada daging ayam karena dinilai memiliki karakteristik yang paling baik. Edible smart packaging efektif dalam mengindikasi kerusakan daging ayam karena mampu berubah warna dari merah muda menjadi kuning kehijauan sesuai dengan perubahan pH daging ayam dari pH 6,04 hingga 8,41. Edible smart packaging is a film that can be consumed and has an indicator so that it is able to detect food spoilage. Purple sweet potato contains starch which can be used as a basic material for making films and anthocyanins which can be used as an indicator of food spoilage. This study aims to determine the characteristics and effectiveness of edible smart packaging based on starch, glycerol, and purple sweet potato anthocyanins in indicating chicken meat spoilage. The methods used in this study include the extraction of purple sweet potato starch and anthocyanins, starch analysis with FTIR, anthocyanin stability test against changes in pH 2 to 8, manufacture of edible smart packaging with variations in the concentration of starch (3 and 5 grams) and glycerol (30%, 40%, 50% w/w weight of starch) as well as the addition of 5 mL of anthocyanins, test of film (functional groups analysis, thickness, solubility, swelling, and color response), and application to chicken meat. The results of this study showed that the purple sweet potato starch yield was 6.45% and the anthocyanin solution was purple. This anthocyanin solution has a maximum wavelength at 518-596 nm and is able to change color with changes in pH from 2-8. The results of the characteristics of edible smart packaging are that the higher the starch concentration the film increases and the color response gets better, while the swelling and solubility properties decrease. However, the increase in glycerol concentration was directly proportional to the thickness, swelling, solubility and color response of the film. Edible smart packaging made from a concentration of 5 grams of starch, 2.5 grams of glycerol, and 5 mL of anthocyanins which has a thickness of 0.14 mm, a solubility of 39.55%, swelling of 108.92%, and the most consistent color response. chosen to be applied to chicken meat because it is considered to have the best characteristics. Edible smart packaging is effective in indicating chicken meat spoilage because it can change color from pink to greenish yellow according to changes in the pH of chicken meat from pH 6.04 to 8.41.

Item Type:	Thesis (S1)
Additional Information:	Link Google Scholar: Ali Kusrijadi : https://scholar.google.com/citations?user=ZAZHWSQAAAAJ&hl=id Hayat Sholihin : https://scholar.google.co.jp/citations?user=cgJAIbEAAAAJ&hl=en ID SINTA Ali Kusrijadi: 6071327 https://sinta.kemdikbud.go.id/authors/profile/6071327
Uncontrolled Keywords:	antosianin, edible smart packaging, indikator, pati, ubi jalar ungu.
Subjects:	L Education > L Education (General) Q Science > QD Chemistry
Divisions:	Fakultas Pendidikan Matematika dan Ilmu Pengetahuan Alam > Jurusan Pendidikan Kimia > Program Studi Kimia (non kependidikan)
Depositing User:	Nur Shafa' Oktaviani
Date Deposited:	22 Sep 2022 06:53
Last Modified:	22 Sep 2022 06:53
URI:	http://repository.upi.edu/id/eprint/82324

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