Formulasi Edible Film Berbasis Pati Biji Durian Dengan Penambahan VCO (Virgin Coconut Oil) Dan CMC (Carboxymethyl Cellulose) Menggunakan Desain Eksperimen Faktorial 2k - Adam, Budiyanto; Kasim, Rahmiyati; Ahmad, Lisna (JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI; Vol 12 No 2 (2024): Juni, 2024)
Innovation of edible film made from durian seed starch is done in addition to the price is affordable, easy to obtain and contains amylose by 26.6% so that it can form a film. The purpose of this study was to determine the best formula of durian seed starch-based edible film with a combination of VCO and CMC on the characteristics of durian seed starch edible film. This study used a 2k factorial experimental design consisting of 3 factors of durian seed starch concentration with a range of 1 - 10% (w/v), VCO 0.3 - 1.5% (v/v) and CMC 0.1 - 1% (w/v), while water vapor permeability, absorption and film thickness as response variables. The results stated that the relationship between all independent variables (starch, VCO, and CMC) can be described in the form of a linear model (P < 0.05). The concentration of durian seed starch interacted with CMC only affected the film thickness. The concentration of VCO showed a positive influence on the decrease of water vapor permeability and absorption water. Keywords :  Edible film, Durian Starch, VCO, Design Expert Inovasi  edible film  berbahan dasar pati biji durian dilakukan selain harganya dapat dijangkau, mudah diperoleh serta mengandung amilosa sebesar 26,6% sehingga dapat membentuk  film . Tujuan penelitian ini adalah untuk mengetahui formula terbaik  edible film  berbahan dasar pati biji durian dengan kombinasi VCO dan CMC terhadap karakteristik  edible film  pati biji durian. Penelitian ini menggunakan desain eksperimen faktorial 2 k  yang terdiri dari 3 faktor konsentrasi pati biji durian dengan range 1 – 10% (w/v), VCO 0,3 – 1,5% (v/v) dan CMC 0,1 – 1% (w/v), sedangkan permeabilitas uap air, absorbsi dan ketebalan  film  sebagai variabel respon. Hasil Penelitian menyatakan bahwa hubungan antara semua variabel bebas (Pati, VCO, dan CMC) dapat digambarkan dalam bentuk model linier ( P < 0,05). Konsentrasi pati biji durian berinteraksi dengan CMC hanya mempengaruhi ketebalan  film . Konsentrasi VCO menunjukan pengaruh positif terhadap penurunan permeabilitas uap air dan daya absorbsi. Kata Kunci :  Edible film , Pati biji durian, VCO, Ahli Desain