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Jurnal

KARAKTERISTIK EDIBLE FILM BERBAHAN DASAR PATI WIKAU MAOMBO DENGAN PENAMBAHAN KURKUMIN

Jurnal Sains dan Teknologi Pangan · Vol. 4 No. 6 (2020)

DOI
10.33772/jstp.v4i6.10907
ISSN
2527-6271
Published
2020-02-05
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT This study aimed to determine the effect of the addition of turmeric ethanol extract on the physicalproperties of edible Wikau Maombo starch-based film. This study used a Completely Randomized Design (CRD) consisting of five concentrations levels of turmeric ethanol extract addition namely 0% (K0), 10% (K1), 15% (K2), 20% (K3) and 25% (K4). Samples were analyzed for physical properties (percent elongation, tensilestrength, and solubility). The results showed that there was a significant effect of curcumin extract on thepercent elongation (16.37-11.79%), the tensile strength (1.25-0.96 MPa), and no significant effect on thepercent solubility (20.83-17.06%) of the film. The best treatment based on physical properties was K2 with a15% addition of turmeric ethanol extract. Keywords: edible film, wikau maombo starch, turmeric ethanol extract.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh konsentrasi penambahan ekstrak etanol kunyit terhadap sifat fisik edible film pati wikau maombo. Penelitian ini menggunakan Rancangan Acak Lengkap(RAL) terdiri dari 5 level penambahan konsentrasi ekstrak etanol kunyit yaitu 0% (K0), 10% (K1), 15% (K2),20% (K3) dan 25% (K4). Analisis sifat fisik (persen pemanjangan, kuat tarik, dan kelarutan) dari semuaperlakuan. Hasil penelitian menunjukkan adanya pengaruh nyata terhadap sifat fisik persen perpanjangan16,37-11,79% dan sangat nyata pada sifat fisik kuat tarik 1,25-0,96MPa serta berbeda tidak nyata pada sifatfisik persen kelarutan 20,83-17,06%. Perlakuan terbaik dari pengujian sifat fisik yaitu K2 dengan penambahanekstrak etanol kunyit sebesar 15%. Kata kunci: edible film, pati wikau maombo, ekstrak etanol kunyit.

Collaboration network of the authors

40 authors · 122 co-authorship links · 1 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Gunadarma University
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Ansharullah AnsharullahUniversitas Halu Oleo21
SRI REJEKIUniversitas Halu Oleo12
Muhammad Syukri SadimantaraUniversitas Halu Oleo11
Tamrin TamrinUniversitas Halu Oleo9
Hermanto HermantoUniversitas Halu Oleo9
Andi KhaeruniUniversitas Halu Oleo7
LA KARIMUNAUniversitas Halu Oleo7
Asnani AsnaniAffiliation unknown5
Nur AsyikUniversitas Halu Oleo4
Sarinah SarinahAffiliation unknown3
Restu LibrianiAffiliation unknown2
Mariani. LAffiliation unknown2
Iin PratiwiAffiliation unknown2
LIANTO -Affiliation unknown1
Fitrianingsih FitrianingsihGunadarma University1
Fitriani FitrianiAffiliation unknown1
Nabila UkhtyAffiliation unknown1
Akbardiansyah AkbardiansyahAffiliation unknown1
Kobajashi Togo IsamuAffiliation unknown1
Ni Wayan SugiantariAffiliation unknown1
Taslim TaslimAffiliation unknown1
Nurdin SalamaAffiliation unknown1
Yermia Nur Fajriani SuaibAffiliation unknown1
Teguh Setiandika IgiasiAffiliation unknown1
Nikodemus NikoAffiliation unknown1
Jesrin JesrinAffiliation unknown1
Rina RinaAffiliation unknown1
Sarlina SarlinaAffiliation unknown1
Muhammad DilaAffiliation unknown1
Nur Sakinah AdnanAffiliation unknown1
Almin AlminAffiliation unknown1
Wa SarlinaAffiliation unknown1
Waode Iralistar IralistariAffiliation unknown1
Imelda Mustika TanakaAffiliation unknown1
Herni HerniAffiliation unknown1
Mirna SariAffiliation unknown1
Siska AhmadAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jstp/oai, first harvested 31 Okt 2026, last seen 31 Okt 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">KARAKTERISTIK EDIBLE FILM BERBAHAN DASAR PATI WIKAU MAOMBO DENGAN PENAMBAHAN KURKUMIN</dc:title>
	<dc:creator>Wirawan, Wahid</dc:creator>
	<dc:creator>Wahyuni, Sri</dc:creator>
	<dc:creator>Faradilla, RH Fitri</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT This study aimed to determine the effect of the addition of turmeric ethanol extract on the physicalproperties of edible Wikau Maombo starch-based film. This study used a Completely Randomized Design (CRD) consisting of five concentrations levels of turmeric ethanol extract addition namely 0% (K0), 10% (K1), 15% (K2), 20% (K3) and 25% (K4). Samples were analyzed for physical properties (percent elongation, tensilestrength, and solubility). The results showed that there was a significant effect of curcumin extract on thepercent elongation (16.37-11.79%), the tensile strength (1.25-0.96 MPa), and no significant effect on thepercent solubility (20.83-17.06%) of the film. The best treatment based on physical properties was K2 with a15% addition of turmeric ethanol extract.  Keywords: edible film, wikau maombo starch, turmeric ethanol extract.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh konsentrasi penambahan ekstrak etanol kunyit terhadap sifat fisik edible film pati wikau maombo. Penelitian ini menggunakan Rancangan Acak Lengkap(RAL) terdiri dari 5 level penambahan konsentrasi ekstrak etanol kunyit yaitu 0% (K0), 10% (K1), 15% (K2),20% (K3) dan 25% (K4). Analisis sifat fisik (persen pemanjangan, kuat tarik, dan kelarutan) dari semuaperlakuan. Hasil penelitian menunjukkan adanya pengaruh nyata terhadap sifat fisik persen perpanjangan16,37-11,79% dan sangat nyata pada sifat fisik kuat tarik 1,25-0,96MPa serta berbeda tidak nyata pada sifatfisik persen kelarutan 20,83-17,06%. Perlakuan terbaik dari pengujian sifat fisik yaitu K2 dengan penambahanekstrak etanol kunyit sebesar 15%.  Kata kunci : edible film, pati wikau maombo, ekstrak etanol kunyit. </dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2020-02-05</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/10907</dc:identifier>
	<dc:identifier>10.33772/jstp.v4i6.10907</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 4, No 6 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v4i6</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/10907/7733</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2020 Jurnal Sains dan Teknologi Pangan</dc:rights>
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