THE EFFECT OF USING KAPPA-CARRAGEENAN: IOTA-CARRAGEENAN: MANGROVE FLOUR (Avicennia marina) IN RATIO AS EDIBLE FILM MATERIAL TOWARD ITS QUALITY
Abstract
This study aims to determine the effect of using kappa carrageenan: iota carrageenan: mangrove flour (Avicennia marina) in ratio as a material edible films towards on its quality. The research method was an experimental laboratory design, with kappa-carrageenan: iota-carrageenan: mangrove fruit Avicennia marina flour treatment in variation ratios. The results were analyze using simple CRD which was repeated 3 times, further tests were carried out using the Duncan test to look for differences. The results showed that the thickness value was obtained in the use of iota-carrageenan and mangrove Avicennia marina fruit flour with a 1:3 ratio of 108.5 µm, the highest Tensile Strength was in iota-carrageenan and mangrove Avicennia marina fruit flour with the 3: 1 ratio of 5.95 N/mm2, Elongation value to the highest of 12.33% in the mixture of kappa: iota: mangrove (1: 2: 1). The lowest water vapor transmission value was found in the mixture of kappa: iota: mangrove (1: 2: 1) of 38.54 g /m2 Hour). The use of kappa-carrageenan: iota-carrageenan: mangrove fruit flour of Avicennia marina had a significant effect on the quality of the edible film. The use of carrageenan iota: mangrove fruit Avicennia marina flour affects the quality of Tensile Strength, Water Vapour Rate Transport due to the presence of the -OH functional group in its intermolecular bonds. The research suggestion is to do further testing of the solubility and swelling power and water content of the edible film.
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