Pengaruh Jenis Bahan Penunjang dan Suhu Pengeringan terhadap Karakteristik Edible Film dari Pektin Nangka (Artocarpus heterophyllus)

ABSTRACT The objective of this research is to study influence of type of supporter materials and drying temperature to edible film characteristics from jack fruit pectin. The benefit of this research are to increase economic value of jack fruit-hay as standard upon which packaging alternative to society in effort maintain the freshness of food materials as well as can minimize the risk of damage of food materials. The experimental randomized block design 3 x 3 factorial with three replicatins was used in this study. First factor is type of supporter materials consist of a1 (gelatine 1% (b/v)), a2 (CMC 0,3% (b/v)), and a3 (gliserol 1% (v/v). The second factor is drying temperature consist of b1 (60o C), b2 (70o C), and b3 (80o C). From result of research which is to be obtained by the following conclusion: result of obtained by chemical analysis of lower water content 7,36 % (treatment a1b3), and higher water content 16,32 % (treatment a1b2). While the result of obtained by physics analysis of lower viskositas 0,4 (treatment a3b1), and higher viskositas 1,4 (treatment a1b3). Quickest dissolve speed 25,67 second (treatment a3b1), and lost time dissolve speed 57,33 second (treatment a1b3). From obtained best result sample lower rendeman 109,57 % (treatment a2b1), and higher rendeman 166,36 % (treatment a1b2). Based on organoleptic test exhibited that colour, taste, texture and appearance of edible film preferable by panelist it was made with type supporter materials gelatine 1%, and drying temperature 70o C (treatment a1b2)