SIFAT FISIK DAN KIMIA EDIBLE FILM BERANTIOKSIDAN DAN APLIKASINYA SEBAGAI PENGEMAS PRIMER LEMPOK DURIAN

Santosa, Budi and Priyanto, Gatot and Purnomo, Rahmat Hari (2007) SIFAT FISIK DAN KIMIA EDIBLE FILM BERANTIOKSIDAN DAN APLIKASINYA SEBAGAI PENGEMAS PRIMER LEMPOK DURIAN. Jurnal Agribisnis dan Industri Pertanian, 6 (1). pp. 77-82. ISSN 1412-8888

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    Abstract

    The research objective was to observe the characteristics of edlble film with antioxidant addition. The first treatment was antioxidant ascorbic acid and citric acid, and the second treatment was the conceutrations of the antioxidant ascorbic acid and citric acid (0,25 %,0,50 %, and 0,75 %). The parameters were the thickness, tensile strength, elongation percentage, water vapor transmission rate, antioxidant activity, vitamin C, and FFA (Free Fatty Acid). The results showed that the addition of different of antioxidant of ascorbic acid and citric acid and concentrations of antioxidant ascorbic acid and citric acid had not effect on thickness, tensile strength, elongation percentage, and water vapor transmission rate. The best treatment was antioxidant of ascorbic acid with concentration 0,7 5 yo because ediblefilm can pursue the process of oxidtation on lempok durian.

    Item Type: Article
    Uncontrolled Keywords: Antioxidant ediblefilm, ascorbic acid, citric acid
    Subjects: S Agriculture > S Agriculture (General)
    Divisions: Faculty of Agriculture > Department of Agricultural Technology
    Depositing User: Dr. Gatot Priyanto
    Date Deposited: 16 May 2013 12:44
    Last Modified: 16 May 2013 12:44
    URI: http://eprints.unsri.ac.id/id/eprint/2138

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