KARAKTERISTIK FISIK DAN MEKANIK EDIBLE FILM PEKTIN DAUN CINCAU HIJAU (Premna oblongifilia Merr.) DENGAN PENAMABAHAN PATI JALI (Coix lacrym-jobi L)

Green grass jelly leaves contain polysaccharides, namely pectins, which can be used as a material for making edible films. The green grass jelly leaves pectin will be added with ingredients in the form of jali starch to improve the characteristics of both strength, elongation, color, WTVR, and the solubility of edible film. The purpose of this study was to determine the effect of green grass jelly pectin concentration and addition of jali starch on the physical and mechanical characteristics of edible film. This research started from the stages of making green grass jelly pectin, making jali starch and making edible films. The making of edible film consisted of two factors, namely the first factor the concentration of green grass jelly pectin (5%, 7%, 9%) w / w and the second factor was the concentration of jali starch (3%, 4%, 5%) w / w. The experiment used a factorial randomized block design (RBD). The parameters tested were thickness, solubility, tensile strength, elongation, WTVR, and color (L, a, b). The results showed that there was an interaction between the addition of green grass jelly pectin concentration and jali starch to the elongation of the edible film. The addition of green grass jelly pectin had a significant effect on thickness, elongation and color intensity b (+). The addition of jali starch significantly affected thickness, elongation, WTVR, tensile strength and color intensity b (+). Edible film with the best treatment was C2J3 (7% green grass jelly pectin: 5% jali starch) with a thickness of 0.21 mm, solubility 37.94%, tensile strength 1.33 N / mm2, elongation 55.03%, WTVR 4.49 g / m2 / day and color L 41.26, a (-) 0.26, b (+) 6.16