Stefanie, Deasy (2026) Formulasi Edible Film Berbasis Konjac Glucomannan yang Diperkaya Antioksidan dari Ekstrak Ampas Jamu Kunyit Asam. Undergraduate thesis, UPN Veteran Jawa Timur.
![[img]](https://repository.upnjatim.ac.id/style/images/fileicons/text.png) |
Text (Cover)
22033010012-Cover.pdf Download (990kB) |
|
Text (BAB 1)
22033010012-BAB 1.pdf Download (573kB) |
|
Text (BAB 2)
22033010012-BAB 2.pdf Restricted to Repository staff only until 19 July 2029. Download (2MB) |
|
Text (BAB 3)
22033010012-BAB 3.pdf Restricted to Repository staff only until 19 July 2029. Download (721kB) |
|
Text (BAB 4)
22033010012-BAB 4.pdf Restricted to Repository staff only until 19 July 2029. Download (3MB) |
|
Text (BAB 5)
22033010012-BAB 5.pdf Download (119kB) |
|
Text (DAFTAR PUSTAKA)
22033010012-DAFTAR PUSTAKA.pdf Download (1MB) |
|
Text (LAMPIRAN)
22033010012-LAMPIRAN.pdf Download (795kB) |
Abstract
This study aims to utilize turmeric-tamarind herbal medicine residue as a source of natural antioxidants in the development of Konjac Glucomannan (KGM)-based edible films. The extraction process was optimized using Response Surface Methodology (RSM) to evaluate the effects of ethanol concentration (0–100%), sample mass (5–25 g), and maceration temperature (30–50°C) on the total phenolic content, total flavonoid content, and antioxidant activity of the extract. The optimization results showed that the optimal extraction conditions were achieved using 100% ethanol, a sample mass of 25 g, and a maceration temperature of 50°C. The optimal extract was then incorporated into the KGM matrix to produce edible films with improved characteristics. The addition of 0.25% extract resulted in a Water Vapor Transmission Rate (WVTR) of 6.4 × 10⁻⁵ g/m²s and a Water Vapor Permeability (WVP) of 1.01 × 10⁻¹¹ g/m·s·Pa, while the highest tensile strength value of 20.87 MPa was obtained with a 0.5% extract addition. In vitro digestion simulations in the oral phase showed that the release ratio of antioxidant compounds reached 100%, indicating the effective release of bioactive compounds from the film matrix.
| Item Type: | Thesis (Undergraduate) | ||||||||
|---|---|---|---|---|---|---|---|---|---|
| Contributors: |
|
||||||||
| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture | ||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Deasy Stefanie Stefanie | ||||||||
| Date Deposited: | 21 Jul 2026 03:11 | ||||||||
| Last Modified: | 21 Jul 2026 03:43 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/56367 |
Actions (login required)
 |
View Item |