EDIBLE FILM.pdf - 85 J Litbang Pert.dan Vol 31 No.pengemas 3 September Teknologi produksi aplikasi Edible2012 85-93 TEKNOLOGI PRODUKSI DAN APLIKASI

EDIBLE FILM.pdf - 85 J Litbang Pert.dan Vol 31 No.pengemas...

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J. Litbang Pert. Vol. 31 No. 3 September 2012: 85-93 ABSTRAK Pengemasan dengan edible coating/film merupakan salah satu teknik pengawetan pangan yang relatif baru. Penelitian tentang pelapisan produk pangan dengan edible coating/film telah banyak dilakukan dan terbukti dapat memperpanjang masa simpan dan memperbaiki kualitas produk pangan. Materi polimer untuk edible coating/film yang paling aman, potensial, dan sudah banyak diteliti adalah yang berbasis pati-patian. Pati merupakan salah satu jenis polisakarida dari tanaman yang tersedia melimpah di alam, bersifat mudah terurai ( biodegradable), mudah diperoleh, dan murah. Penggunaan pengemas edible berbasis pati dengan penambahan bahan antimikroba merupakan alternatif yang baik untuk me- ningkatkan daya tahan dan kualitas bahan selama penyimpanan. Karakteristik fisik dan mekanis pengemas edible akan berubah dengan penambahan bahan antimikroba. Selain bersifat sebagai antimikroba, komposit pati dengan bahan yang bersifat hidrofobik seperti kitosan akan memperbaiki karakteristik mekanis edible film karena bersifat hidrofobik. Kata kunci: Pengemas, edible coating , film, pati, antimikroba ABSTRACT Edible packaging is a relatively new technology for food preser- vation. Many researches on edible coating/film had been conducted and this technology proved to prolong storage life and improve quality of food products. Potential polymer material for edible coating/film already studied was polysaccharides based. Starch is one of polysaccharides in nature that has biodegradable properties, easy to find, and cheap. Starch-based edible packaging added with antimicrobial material was potential to improve shelf- life and quality of food products during storage. Physical and mechanical characteristics of edible coating/film would be changed with addition of antimicrobial material. Beside having antimicrobial properties, starch composite with hidrophobic materials like chitosan could improve mechanical properties of edible coating/ film due to its hidrophobic characteristic. Keywords: Packaging, edible coating, film, starch, anti- microbial PENDAHULUAN K esadaran masyarakat yang semakin tinggi akan pentingnya konsumsi makanan yang sehat dan aman serta kepedulian terhadap lingkungan, membuka peluang bagi penerapan teknologi pengawetan pangan, antara lain melalui pengemasan dengan edible coating/ film . Perbedaan antara edible coating dan edible film adalah coating diaplikasikan dan dibentuk secara langsung pada permukaan bahan pangan, sementara film adalah lapisan tipis yang diaplikasikan setelah sebelumnya dicetak dalam bentuk lembaran (Guilbert et al. 1996). Penelitian mengenai pelapisan produk pangan dengan edible coating/film telah banyak dilakukan dan terbukti dapat memperpanjang masa simpan dan memperbaiki kualitas produk. Materi polimer untuk edible coating/film yang paling potensial dan sudah banyak diteliti adalah yang berbasis pati-patian.
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