PENGARUH KARAGENAN PADA SIFAT MEKANIK DAN GUGUS FUNGSI FORMULASI EDIBLE FILM PATI JAGUNG
Effect of Carrageenan on Mechanical Properties and Functional Groups of Corn Starch Edible Film Formulation
DOI:
https://doi.org/10.35800/mthp.12.3.2024.56464Abstract
Edible film is packaging that can replace plastic and is a thin layer to cover food. Edible Film making ingredients such as hydrocolloids, lipids, or other mixtures include carrageenan which is extracted from seaweed. The quality of edible film is influenced by the base material used. Different carrageenan compositions have the potential to influence the mechanical properties and functional groups of edible films. This research aims to determine the effect of different concentrations of carrageenan in Edible Film on the mechanical properties and identification of functional groups. The concentration of carrageenan used is 2; 2.5; and 3 grams. Testing of mechanical properties includes tensile strength, elongation at break, thickness, solubility and functional groups using FTIR. The results showed strong tensile strength, elongation at break and solubility with the best treatment at a carrageenan concentration of 3 g. Tensile strength and elongation at break were obtained from the 3 g carrageenan treatment of 5.16 MPa and 11.11%. The best thickness and solubility values were obtained from the 3 g carrageenan treatment of 0.21 mm and 38.44%. The selected carrageenan was the 3 g carrageenan concentration treatment because it produced the best mechanical properties. Identification of functional groups in the 3 g Edible Film treatment showed the presence of O-H, C-H and C-O groups owned by the mixture of the two carrageenan and corn starch materials.
Kata kunci: carrageenan, FTIR, hydrocolloid, solubility, plastic
Edible film adalah kemasan yang dapat menggantikan plastik dan merupakan lapisan tipis sebagai penutup makanan. Bahan pembuatan edible film seperti hidrokoloid, lipid, atau campuran lain termasuk karagenan yang diekstrak dari rumput laut. Kualitas edible film dipengaruhi oleh bahan dasar yang digunakan. Komposisi karagenan yang berbeda berpotensi berpengaruh terhadap sifat mekanik dan gugus fungsi edible film. Penelitian ini bertujuan untuk menentukan pengaruh konsentrasi karagenan yang berbeda pada edible film terhadap karakteristik sifat mekanis serta identifikasi gugus fungsinya. Konsentrasi karagenan yang digunakan, yaitu 2; 2,5; dan 3 g. Pengujian sifat mekanis meliputi kekuatan tarik, perpanjangan putus, ketebalan, kelarutan serta gugus fungsi dengan FTIR. Hasil penelitian menunjukkan nilai kuat tarik, pemanjangan putus dan kelarutan dengan perlakuan terbaik pada konsentrasi karagenan 3 g. Kuat tarik dan pemanjangan putus diperoleh dari perlakuan karagenan 3 g sebesar 5,16 MPa dan 11,11%. Nilai ketebalan dan kelarutan terbaik diperoleh pada perlakuan 3 g karagenan sebesar 0,21 mm dan 38,44%. Karagenan terpilih adalah perlakuan konsentrasi 3 g karagenan karena menghasilkan sifat mekanik terbaik. Identifikasi gugus fungsional pada edible film perlakuan 3 g menunjukkan adanya gugus O-H, C-H dan C-O yang dipunyai oleh campuran kedua bahan karagenan dan pati jagung.
Kata kunci: FTIR, hidrokoloid, karagenan, kelarutan, plastik
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