Analysis sensory edible film from Banggai yam starch phosphate

Penulis

  • Ramadhani Chaniago Faculty Agriculture Department of Muhammadiyah University of Luwuk
  • Asrani Hasanuddin Faculty Agriculture Tadulako University Palu
  • Abdul Rahim Faculty Agriculture Tadulako University Palu
  • Darni Lamusu Faculty Agriculture Department of Muhammadiyah University of Luwuk

DOI:

https://doi.org/10.31102/eam.1.2.101-108

Kata Kunci:

Analysis sensory, color, aroma, texture, overall

Abstrak

Resilience and acceptance sensory edible film from phosphorylated sweet potato starch​ with concentration different glycerols​ Still Not yet fully answered, necessary There is effort for varying the concentration glycerol influence characteristic mechanical and functional from edible film. research This proposed for to study variation concentration glycerol influence characteristic Mechanic from edible film so that to obtain evaluation from panelist related sensory. Analysis sensors used​ for to obtain character product in accordance with what is received by the senses sight, smell, taste, and touch. Analysis sensory in study This involving student from Faculty Agriculture Department of Tadulako University as many as 15 people (Hamsiohan, 2019) . Edible film samples cut small and tested color, texture, aroma, and power accept in a way overall use scale hedonic 7 points namely 7 = really lik, 6 = really like, 5 = like, 4 = neutral, 3 = no like, 2 = very much not like, 1 = very much not like. Panelist evaluate attributes provided​ in scale hedonistic in accordance with preference them. Based on results and discussion, then study This conclude that analysis sensory that is color (2.5 – 5.3) or (no like / dislike very much like - like); texture 2.3 – 5.6 or (very dislike) like – really like); aroma (3.1 – 6.6) or no like – really like) ; overall (2.6 – 5.2) or (no up to).

Referensi

Alfatahillah, A., Fadhil, R., & Ratna, R. (2021). Karakteristik Edible Film Dengan Konsentrasi Gliserol Sebagai Plasticizer Berbasis Pati Umbi Talas. Jurnal Ilmiah Mahasiswa Pertanian, 6(1), 44–52. https://doi.org/10.17969/jimfp.v6i1.16657
Ardi, A., Hutomo, G. S., & Noviyanty, A. (2023). Pengaruh Penambahan Plasticizer Gliserol Terhadap Karakteristik Edible Film Dari Modifikasi Pati Kentang (Solannum tuberosum) Asetat Anhidrida. Agrotekbis : E-Jurnal Ilmu Pertanian, 11(5), 1199–1209. https://doi.org/10.22487/agrotekbis.v11i5.1876
Ciapponi, R., Turri, S., & Levi, M. (2019). Mechanical reinforcement by microalgal biofiller in novel thermoplastic biocompounds from plasticized gluten. Materials, 12(9). https://doi.org/10.3390/ma12091476
Dewi, R., Rahmi, R., & Nasrun, N. (2021). Perbaikan Sifat Mekanik Dan Laju Transmisi Uap Air Edible Film Bioplastik Menggunakan Minyak Sawit Dan Plasticizer Gliserol Berbasis Pati Sagu. Jurnal Teknologi Kimia Unimal, 8(1), 61. https://doi.org/10.29103/jtku.v10i1.4177
Hamsiohan, P. (2019). Pengaruh Penambahan Lilin Lebah Dan Aroma Butter Terhadap Sifat Fisik, Mekanik Dan Sensori Edible Film. Universitas Hasanuddin Makassar.
Kadir, S., Rahim, A., Rahmatu, R., Nuralam, Hutomo, G. S., Bahrudin, Salingkat, C. A., Andriani, I., & Marwiah, S. (2023). Physicochemical and sensory characteristics of bioplastics from phosphate butyrylated arenga starches. Emirates Journal of Food and Agriculture, 35(12), 1–9. https://doi.org/10.9755/ejfa.2023.3203
Karyantina, M., Suhartatik, N., & Prastomo, F. E. (2021). Potensi Ekstrak Kayu Manis (Cinnamomum burmannii) sebagai Senyawa Antimikrobia Pada Edible Film Pati Sukun (Artocarpus communis). Jurnal Teknologi Hasil Pertanian, 14(2), 75. https://doi.org/10.20961/jthp.v14i2.48363
Larasati, W. A., Rahmawati, Y., Taufany, F., Altway, A., & Nurkhamidah, S. (2024). Pengaruh Gliserol sebagai Plasticizer terhadap Karakterisasi Edible Film dari Kappa Karaginan The Effect of Glycerol as Plasticizer on the Characterisation of Edible Film from Kappa Carrageenan. Jurnal Ilmiah Teknik Kimia, 21(3), 173–180. https://doi.org/10.31315/e.v21i3.12451
Lawless, H. T., & Heymann, H. (2010). Sensory Evaluation of Food: Principles and Practices. Springer New York. https://books.google.co.id/books?id=yrLfrVgU6CsC
Maharani, Y., Hamzah, F., & Rahmayuni. (2017). Pengaruh Perlakuan Sodium Tripolyphosphate (STPP) Pada Pati Sagu Termodifikasi Terhadap Ketebalan, Transparansi Dan Laju Perpindahan Uap Air Edible Film. JOM Faperta, 4(2), 1–11.
Privitasasi, Z., Hutomo, G. S., & Noviyanti, A. (2022). Terhadap Karakteristik Edible Film Dari Modifikasi. Agrotekbis, 10(5), 838–845.
Rahmawati, P. A., Muthi, D., Dewi, A., Luthfi, M., & Hanif, F. (2024). Utilization of Edible Film and Edible Coating as Eco Friendly Packaging instead of synthetic packaging. Journal Agrifoodtech, 3(1), 2963–7422. https://doi.org/10.56444/agrifoodtech.v3i1.1535
Rizqi, A. W., Sriherfyna, F. H., & Wullandari, P. (2023). Aplikasi Pati Singkong Dan Karagenan Untuk Pembuatan Edible Film Metode Ekstrusi. Teknologi Pertanian Indonesia, 1(1), 401–411. https://prosiding-stpi.ub.ac.id/index.php/stpi2023/article/view/2/33
Tahir, T., Bait, Y., & Antuli, Z. (2024). Analisa Sifat Fisikokimia dan Organoleptik Mie Basah dengan Subtitusi Tepung Talas (Calocasia L,.Schoot) yang Termodifikasi dengan Sodium Tripolyphosphate (STPP). Jambura Journal of Food Technology, 6(1), 43–55. https://doi.org/10.37905/jjft.v6i1.14023
Ulfiasari, R., Umiyati, R., & Asyhari, U. H. (2020). Karakteristik Fisik Edible Film Berbasis Pati Talas Termodifikasi Secara Cross Linking Menggunakan Sttp (Sodium Tripolyphosphate). Science And Engineering National Seminar, 5(Sens 5), 320–327.
Ulyarti, U., Nursela, S., & Rahmayani, I. (2020). Peningkatan Kualitas Edible Film Menggunakan Pati Uwi (Dioscorea Alata L.) Hasil Modifikasi Edible Film Quality Improvement Using Modified Yam Starch (Dioscorea alata L.). Jurnal Teknologi Pangan, 7(1), 12–19. www.ejournal-s1.undip.ac.id/index.php/tekpangan.
Wang, H., Liao, Y., Wu, A., Li, B., Qian, J., & Ding, F. (2019). Effect of sodium trimetaphosphate on chitosan-methylcellulose composite films: Physicochemical properties and food packaging application. Polymers, 11(2). https://doi.org/10.3390/POLYM11020368

File Tambahan

Diterbitkan

2024-11-28

Cara Mengutip

Chaniago, R., Hasanuddin, A., Rahim, A., & Lamusu, D. (2024). Analysis sensory edible film from Banggai yam starch phosphate. Environmental and Agriculture Management, 1(2), 101–108. https://doi.org/10.31102/eam.1.2.101-108

Terbitan

Vol 1 No 2 (2024): Environmental and Agriculture Management : November 2024

Bagian

Research

Lisensi

Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).