?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PEMBUATAN+DAN+KARAKTERISASI+EDIBLE+FILM+DARI+TAPIOKA+%0D%0ATERMODIFIKASI+DENGAN+METODE+PRESIPITASI&rft.creator=SETIASIH%2C+1517011035&rft.subject=540+Kimia+dan+ilmu+yang+berhubungan&rft.description=Pada+penelitian+ini+dilakukan+modifikasi+tapioka+dengan+metode+presipitasi+%0D%0Asebagai+bahan+baku+edible+film.+Edible+film+dibuat+dengan+variasi+plasticizer%0D%0Agliserol+dan+kitosan.+Analisa+edible+film+variasi+gliserol+dan+kitosan+meliputi+%2C+uji+%0D%0Amekanik+dan+kelarutan%2C+analisa+gugus%2C+sudut+kontak%2C+uji+laju+transfer+uap+air%0D%0A(WVTR)%2C+dan+uji+kalorimetri+dengan+DSC.+Hasil+terbaik+dari+uji+mekanik+dan+uji+%0D%0Akelarutan+yaitu+pada+NTGK+3%25%2C+dengan+nilai+kuat+tarik+dan+presentase+elongasi+%0D%0Asebesar+4%2C93+(N%2Fmm2%0D%0A)+dan+31%2C69%25.+Pada+hasil+analisa+DSC+nilai+Tg+semakin+%0D%0Amenurun+seiring+meningkatnya+konsentrasi+gliserol+yaitu+pada+sampel+NTG+3%25+%0D%0Asebesar+65%2C65%25.+Hasil+FTIR+yang+diperoleh+sebagai+dasar+untuk+menguatkan+uji+%0D%0Amekanik%2C+uji+kelarutan+dan+analisa+DSC+yaitu+tidak+terbentuk+gugus+baru+karena+%0D%0Aproses+pembuatan+edible+film+terjadi+secara+fisika+dengan+ikatan+hidrogen.+Hasil+%0D%0Auji+nilai+sudut+kontak+dan+uji+WVTR+yang+terbaik+yaitu+pada+NTGK+3%25+sebesar%0D%0A0%2C03+g%2Fsm-2%0D%0Adan+69%2C56%C2%B0+karena+kitosan+membuat+film+menjadi+rapat+sehingga+%0D%0Aedible+film+lebih+kedap+air+dan+lebih+bersifat+hidrofobik.+%0D%0A%0D%0A%0D%0AIn+this+research%2C+modification+of+tapioca+was+carried+out+using+the+precipitation+%0D%0Amethod+than+use+as+raw+material+for+edible+film.+Edible+film+generated+with+%0D%0Avariations+of+glycerol+and+chitosan+as+the+plasticizers.+Edible+film+analysis+%0D%0Aincluded%2C+mechanical+and+solubility+tes%2C+fungsional+group+analysis%2C+contact+angle%2C+%0D%0Atransfer+rate+analysis+of+water+vapor+(WVTR)%2C+and+calorimetry+analysis+using%0D%0ADSC.+The+best+results+from+mechanical+and+solubility+tests+was+NTGK+3%25%2C+with+%0D%0Atensile+strength+and+elongation+at+break+percentage+of+4.93+(N+%2F+mm2%0D%0A)+and+31.69%25%0D%0Arespectively..+In+the+DSC+analysis%2C+the+Tg+value+decreased+with+the+increasing+in+%0D%0Aglycerol+concentration%2C+in+the+sample+of+NTG+3%25+by+65.65%25.+The+FTIR+results+%0D%0Ashowed+that+there+was+no+formation+of+a+new+group+because+the+process+in+%0D%0Acreating+edible+film+was+physically+due+to+the+hydrogen+bonds.+The+best+contact+%0D%0Aangle+and+WVTR+test+results+was+at+NTGK+3%25+of+0.03+g+%2F+sm-2%0D%0Aand+69.56%C2%B0+%0D%0Abecause+chitosan+made+the+film+denser+so+the+edible+film+was+more+watertight.+%0D%0AKeywords%3A+Tapioca%2C+precipitation%2C+edible+film%2C+chitosan%2C+glycerol%2C+contact+angle.%0D%0A&rft.publisher=Fakultas+Matematika+dan+Ilmu+Pengetahuan+Alam&rft.date=2019&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F57137%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F57137%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F57137%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++SETIASIH%2C+1517011035++(2019)+PEMBUATAN+DAN+KARAKTERISASI+EDIBLE+FILM+DARI+TAPIOKA+TERMODIFIKASI+DENGAN+METODE+PRESIPITASI.++Fakultas+Matematika+dan+Ilmu+Pengetahuan+Alam%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F57137%2F