Karakterisasi Edible Film dari Proses In-Situ Selulosa Bakteri (Nata De Coco), dengan Pati, Gliserol dan Kitosan Sebagai Kemasan Bumbu Layak Makan

Abstract

Has been carried out a research about preparation of mixture contains nata de coco, starch, glycerol, chitosan, using in situ method and apllied as edible film for seasoning wrap. This research is done in two steps : first, fermentation. The mixture of coconut water is added with starch, glycerol and chitosan and fermented for 14 days to acquire bacterial cellulose mixture as edible film. The test given toward this nata de coco edible film is physical examination, Scanning Electron Microscope (SEM), tensile strength, elasticity, thickness, and also using FTIR to find out the interaction between bacterial cellulose group with starch, glycerol, and chitosan presents. While the chemical examination includes the determination of water content, ash, protein, lipid, and carbohydrate degree. The second step is the apllication of nata de coco edible film as seasoning wrap and followed by nutritional anaylsis toward the water content, ash, protein, lipid, and carbohydrate degree in I, II, and III range of months, and finished by organoleptically examination applying the same range of time. Based on SEM analysis, the surface of nata de coco edible film seems more compatable and even. It has tensile strength ; elasticity ; and thick. While FT-IR shows there is an interaction between OH group from bacterial cellulose with NH2 group from chitosan, whereas there is interaction with OH group from glycerol. The application of nata de coco edible film as seasoning wrap for 1, 2, and 3 months proves no influence found on its nutrition value. However, the water content increases from 14.105 % at the begining month to 19.653 % at the end, subsequently the lipid degree initially is around 1,114 % become 2.905 % after three months. In the mean time, organoleptically nata de coco edible film experiences texture, taste, and smell changes. According to organoleptic test it can be concluded that, edible film from nata de coco, starch, glycerol, and chitosan mixture as noodle seasoning wrap lasts only 3 months before the texture, taste, and smell turns bad. Nevertheless, the water content and the lipid degree increases.

Telah dilakukan penelitian Preparasi campuran dari selulosa bakteri pati,gliserol.kitosan.secara insitu diaplikasikan sebagai edible film untuk kemasan bumbu.Penelitian ini dilakukan dua tahap:Tahap pertama permentasi,campuran air kelapa ditambah pati,gliserol,dan kitosan dipermentasi selama 14 hari untuk memperoleh campuran selulosa bakteri sebagai edible film. Pengujian yang dilakukan tehadap edible film selulosa bakteri uji fisik,Scanning electron Microscope (SEM),kekuatan tarik,kemuluran serta ketebalan dan FT IR adanya interaksi gugus selulosa bakteri,terhadap pati,gliserol dan kitosan.Uji kimia : Kadar air,abu,protein,lemak,karbohidrat. Selanjutnya pada tahap kedua adalah aplikasi edible film selulosa bakteri sebagai pengemas bumbu analisa terhadap nutrisi terdiri dari kadar air,abu,protein,lemak,karbohidrat pada 1,.2,3. bulan, dan uji organoleptik selama 1,2,3 bulan. Hasil yang diperoleh edible film selulosa bakteri terhadap SEM permukaan terlihat lebih kompateble dan permukaan merata ,sedangkan kekuatan tarik: 0,056 Kgf/mm2,Kemuluran:19,778 %, FT IR adanya interaksi gugus OH dari selulosa bakteri Terhadap gugus NH2 pada kitosan,sedangkan dengan gliserol adanya interaksi pada gugus OH . Hasil aplikasi edible film selulosa bakteri pengemas bumbu selama:1,2,3 bulan terhadap nutrisi tidak ditemukan perubahan hanya kadar air pada awal bulan 14.105% dan pada bulan ke tiga menjadi 19,653 % , selanjutnya kadar protein menurun pada awal bulan 4,043 % setelah bulan ke tiga 3,503 % , begitu juga kadar lemak pada awal bulan sekitar 1,114 % padSedangkan Uji Ornganoleptik terlihat setelah 3 bulan,mengalami perubahan terhadap Warna,dan tekstur. Bulan ke tiga menjadi 2,905 % berarti meningkat.