STUDI SUHU DAN pH GELATINISASI PADA PEMBUATAN BIOPLASTIK DARI PATI KULIT SINGKONG

  • Dewa Made Dwi Pradana Putra Mahasiswa Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Unud
  • Bambang Admadi Harsojuwono Dosen Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Unud
  • Amna Hartiati Dosen Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Unud

Abstract

The purpose of this study was to determine the effect of temperature and pH on the gelatinization process of cassava peel starch on the characteristics of bioplastics and determine the temperature and pH in the gelatinization process of cassava peel starch to produce the best characteristics of bioplastics. This research was carried out in the Faculty Food Analysis laboratory, Agricultural Technology Natural Resources (PSDA) laboratory, Production Laboratory of the Faculty of Engineering and Bioscience laboratory, Udayana University. This research was conducted from February to March 2018. The experimental design in this study was factorial Randomized Block Design (RBD) with two factors. Based on the analysis in the research conducted, getting conclusions, namely temperature and pH and their interactions have a large influence on tensile strength, elongation and elution, in the manufacture of bioplastics from cassava peel starch and samples of best cassava peel starch bioplastic found at a temperature ratio of 75? and pH5 with a tensile strength characteristic of 1.181Mpa, the breakdown extension was 13.591% and the elasticity was 8.744MPa.


Keywords : temperature, pH , gelatinization, bioplastics

Downloads

Download data is not yet available.
Published
2019-09-03
How to Cite
DWI PRADANA PUTRA, Dewa Made; HARSOJUWONO, Bambang Admadi; HARTIATI, Amna. STUDI SUHU DAN pH GELATINISASI PADA PEMBUATAN BIOPLASTIK DARI PATI KULIT SINGKONG. JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI, [S.l.], v. 7, n. 3, p. 441-449, sep. 2019. ISSN 2503-488X. Available at: <https://ojs.unud.ac.id/index.php/jtip/article/view/52691>. Date accessed: 20 june 2021. doi: https://doi.org/10.24843/JRMA.2019.v07.i03.p11.
Section
Articles

Most read articles by the same author(s)

1 2 3 4 > >>