eprintid: 137684 rev_number: 21 eprint_status: archive userid: 217745 dir: disk0/00/13/76/84 datestamp: 2025-09-06 08:04:01 lastmod: 2025-09-06 08:04:01 status_changed: 2025-09-06 08:04:01 type: thesis metadata_visibility: show creators_name: Fitri Amalia Solihah, - creators_name: Florentina Maria Titin Supriyanti, - creators_name: Widyarani, - creators_nim: NIM2415588 creators_nim: NIDN0014105802 creators_nim: - creators_id: fitriamalias@upi.edu creators_id: fm.titin@upi.edu creators_id: widyarani@brin.go.id contributors_type: http://www.loc.gov/loc.terms/relators/THS contributors_type: http://www.loc.gov/loc.terms/relators/THS contributors_name: Florentina Maria Titin Supriyanti, - contributors_name: Widyarani, - contributors_nidn: NIDN0014105802 contributors_nidn: - contributors_id: fm.titin@upi.edu contributors_id: widyarani@brin.go.id title: LIMBAH CAIR TAHU (LCT) SEBAGAI SUMBER PROTEIN PADA PEMBUATAN EDIBLE FILM UNTUK PELAPIS TOMAT CERI (Solanum lycopersicum var. cerasiforme) ispublished: pub subjects: L1 subjects: Q1 subjects: QD divisions: Kim_S2 full_text_status: restricted keywords: Edible film, Karakterisasi, Protein LCT, Tomat ceri Characterization, Cherry tomatoes, Edible film, TWP note: ID SINTA Pembimbing: Florentina Maria Titin Supriyanti: 6682493 Widyarani: 6696856 abstract: Limbah cair tahu (LCT) merupakan produk samping dari produksi tahu yang masih memiliki kandungan protein cukup tinggi dan dianggap sebagai suatu polutan. LCT akan semakin banyak dihasilkan seiring adanya produksi tahu, untuk mengatasi hal tersebut, LCT dapat dimanfaatkan sebagai sumber protein dalam pembuatan edible film. Penelitian ini bertujuan untuk memanfaatkan protein LCT dalam pembuatan edible film dan aplikasinya sebagai pelapis tomat ceri (Solanum lycopersicum var. cerasiforme). Metode penelitian meliputi pembuatan dan karakterisasi berbagai varian edible film serta aplikasi pelapisan pada tomat ceri. Hasil penelitian menunjukkan arakteristik edible film meliputi warna serta opasitas dan transmitansi cahaya terbaik ditemukan pada varian E. Rasio pembengkakan, sudut kontak air, permeabilitas uap air dan oksigen, stabilitas termal terbaik ditunjukkan oleh varian A. Kelarutan terbaik ditunjukkan oleh varian C. Tomat ceri yang dilapisi larutan edible film varian C (50% protein LCT + 50% ISP) memiliki ketahanan terbaik ditinjau dari susut bobot dan perubahan warna terendah seiring dengan lama penyimpanan. Kata kunci: edible film, karakterisasi, protein LCT, tomat ceri Tofu whey (TW), a by-product of tofu production, contains high levels of protein and is considered a pollutant. As tofu production grows, the volume of TW will continue to increase. To solve this problem, TW can be used as a protein source in the production of edible films. This study aims to use tofu whey protein (TWP) to produce edible films for coating cherry tomatoes (Solanum lycopersicum var. cerasiforme). Research methods production of various edible film variants and application of the coating to cherry tomatoes. Results showed that the characteristics of the edible film include color, opacity, and light transmittance, which were the best in variant E. The best swelling ratio, water contact angle, water vapor and oxygen permeability, and thermal stability were shown by variant A. The best solubility was shown by variant C. Cherry tomatoes coated with the edible film solution of variant C (50% LCT protein + 50% ISP) exhibited the best durability in terms of weight loss and color change over time during storage. Keywords: characterization, cherry tomatoes, edible film, TWP date: 2025-08-25 date_type: published institution: Universitas Pendidikan Indonesia department: KODEPRODI47102#Kimia_S2 thesis_type: masters thesis_name: mphil official_url: https://repository.upi.edu related_url_url: https://perpustakaan.upi.edu/ related_url_type: org citation: Fitri Amalia Solihah, - and Florentina Maria Titin Supriyanti, - and Widyarani, - (2025) LIMBAH CAIR TAHU (LCT) SEBAGAI SUMBER PROTEIN PADA PEMBUATAN EDIBLE FILM UNTUK PELAPIS TOMAT CERI (Solanum lycopersicum var. cerasiforme). S2 thesis, Universitas Pendidikan Indonesia. document_url: http://repository.upi.edu/137684/1/T_KIM_2415588_Title.pdf document_url: http://repository.upi.edu/137684/2/T_KIM_2415588_Chapter1.pdf document_url: http://repository.upi.edu/137684/3/T_KIM_2415588_Chapter2.pdf document_url: http://repository.upi.edu/137684/4/T_KIM_2415588_Chapter3.pdf document_url: http://repository.upi.edu/137684/5/T_KIM_2415588_Chapter4.pdf document_url: http://repository.upi.edu/137684/6/T_KIM_2415588_Chapter5.pdf document_url: http://repository.upi.edu/137684/7/T_KIM_2415588_Chapter6.pdf