Kajian Proses Pembuatan Edible Film dari Rumput Laut Gracillaria sp. dengan Penambahan Gliserol

Abstrak

Food packaging contributes to extending the shelf life and maintain quality and safety offood products and even extend the shelf life of products, but the existence of such packaging provides new problems given the nature of which is not edible and biodegradable. One effort to overcome the problem is to make the packaging as edible films, edible and biodegradabillitas.The purpose of researach the effect of glycerol concentration (0.2; 0.4; 0.6; 0.8 percent) as a plasticizer on the characteristics of edible film of seaweed, to get the right concentration of glycerol so that the resulting characteristics of edible film is good, it can be used for the primary packaging on the food. Based on research glycerol concentration of 0.6 percent with a basis of seaweed edible film produced has the following characteristics: elongation percentage of 39.39%; tensile strength of 72.76 kgf / cm2; thickness of 0.045 mm, the water content of 20.34 percent.Keywords: Edible Film glycerol agar agar