Pengaruh Penambahan Bubuk Selulosa Bakterial Terhadap Sifat Fisik Edible Film Gelatin
DOI:
https://doi.org/10.26714/uwc.v8.348-359.2025Kata Kunci:
edible film, gelatin, selulosa bakterial, sifat fisikAbstrak
Edible film berbasis gelatin merupakan alternatif pelapis pangan ramah lingkungan yang aman dikonsumsi manusia untuk melindungi pangan dari kerusakan. Sifat mekanik dan daya tahan edible film gelatin pada kemampuan permeabilitas uap air (WVP) perlu ditingkatkan karena film tersebut mudah menyerap air, getas, dan rapuh. Selulosa bakterial memiliki keunggulan dalam meningkatkan kemampuan film seperti kekuatan mekanik serta menurunkan kemampuan penyerapan air. Penambahan bubuk selulosa bakterial diharapkan dapat memperbaiki sifat fisik edible film gelatin, terutama dalam meningkatkan kekuatan mekanik dan menghambat penyerapan air, sehingga efektif untuk aplikasi sebagai pelapis pangan. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bubuk selulosa bakterial terhadap sifat fisik edible film gelatin. Metode penelitian menggunakan rancangan acak lengkap (RAL) monofaktor dengan variasi bubuk selulosa bakterial 0%, 1%, 2%, 3%, 4%, dan 5%. Hasil menunjukkan penambahan selulosa bakterial berpengaruh sangat signifikan pada WVP dengan nilai antara 1,03×10-14 - 1,80×10-14 g/s.m.Pa, ketebalan dengan nilai antara 0,09 - 0,15 mm, kuat tarik dengan nilai antara 29,568 - 9,023 MPa, elongasi 5,778 - 3,889 %, dan warna 87,41 hingga 83,22. Penelitian ini menunjukkan bahwa penambahan bubuk selulosa bakterial dapat meningkatkan WVP, ketebalan, kuat tarik dan elongasi film, tetapi menurunkan nilai warna film.
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Abstract
Gelatin-based edible films are an environmentally friendly food coating alternative that is safe for human consumption and protects food from spoilage. The mechanical properties and durability of gelatin edible films in terms of water vapor permeability (WVP) need to be improved because these films easily absorb water and are brittle and fragile. Bacterial cellulose has the advantage of improving film properties such as mechanical strength and reducing water absorption. The addition of bacterial cellulose powder is expected to improve the physical properties of edible gelatin films, particularly in increasing mechanical strength and inhibiting water absorption, making them effective for use as food coatings. This study aims to determine the effect of adding bacterial cellulose powder on the physical properties of edible gelatin films. The research method used a complete randomized design (CRD) with a single factor, varying the bacterial cellulose powder content at 0%, 1%, 2%, 3%, 4%, and 5%. The results showed that the addition of bacterial cellulose had a very significant effect on WVP with values between 1.03×10-14 - 1.80×10-14 g/s.m. Pa, thickness with values between 0.09 and 0.15 mm, tensile strength with values between 29.568 and 9.023 MPa, elongation of 5.778 to 3.889%, and color of 87.41 to 83.22. This study shows that the addition of bacterial cellulose powder can increase the WVP, thickness, tensile strength, and elongation of the film, but reduces the color value of the film.
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