Pengaruh Variasi Rasio Tepung Kulit Udang Jerbung (Fenneropenaeus Merguiensis De Man) Terhadap Karakteristik Bioplastik Dari Pati Uwi Ungu (Dioscorea Alata)

Fachrully, Andiqo (2024) Pengaruh Variasi Rasio Tepung Kulit Udang Jerbung (Fenneropenaeus Merguiensis De Man) Terhadap Karakteristik Bioplastik Dari Pati Uwi Ungu (Dioscorea Alata). S1 thesis, Universitas Jambi.

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Abstract

ABSTRAK – Penelitian ini dilakukan untuk mengetahui pengaruh variasi rasio tepung kulit udang terhadap karakteristik bioplastik dari pati uwi dan mengetahui rasio tepung kulit udang terbaik terhadap karakteristk dari bioplastik yang dihasilkan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan rasio tepung kulit udang yang terdiri 5 taraf (0 gr, 0,5 gr, 1 gr, 1,5 gr dan 2 gr) setiap perlakuan diulang sebanyak 4 kali sehingga di dapat 20 satuan percobaan. Paramater pengujian meliputi kuat tarik, elongasi, ketahanan terhadap air, ketebalan, laju transmisi uap air dan biodegradasi. Data yang didapatkan dianalisa secara statistik menggunakan analisa ragam pada taraf 1% dan 5 %. Apabila berbeda nyata maka akan dilanjutkan dengan uji Duncan’s New Multiple Range Test (DMRT) pada taraf 5%. Data biodegrabilitas dianalisa secara deskriptif dengan cara menampilkan data hasil penelitian yang disajikan dalam bentuk gambar. Hasil penelitian menunjukkan pengaruh rasio tepung kulit udang jerbung dan pati uwi berpengaruh nyata terhadap nilai Ketebalan, Kuat Tarik, Persen perpanjangan, namun berpengaruh tidak nyata terhadap nilai Ketahanan terhadap air dan nilai Laju transmisi uap air (WVTR). Penggunaan tepung kulit udang yang semakin meningkat dapat mempercepat biodegrabilitas bioplastik. Rasio tepung kulit udang yang menghasilkan bioplastik terbaik yaitu pada rasio tepung kulit udang sebanyak 2 g dan pati uwi 3 g. Kata kunci - Bioplastik, Pati uwi, Tepung kulit udang ABSTRACT – This research was conducted to determine the effect of variations in the ratio of shrimp shell flour on the characteristics of bioplastics of yam starch and to determine the best ratio of shrimp shell powder on the characteristics of the bioplastic produced. This research used a Completely Randomized Design (CRD) with treatment ratio shrimp shell powder consisting of 5 levels (0 gr, 0.5 gr, 1 gr, 1.5 gr and 2 gr) each treatment was repeated 4 times so that 20 units were obtained. test. Test parameters include tensile strength, elongation, water resistance, thickness, water vapor transmission rate and biodegradation. The data obtained were analyzed statistically using analysis of variance at the 1% and 5% levels. If the difference is significant then the Duncan's New Multiple Range Test (DMRT) will be continued at the 5% level. Biodegrability data is analyzed descriptively by displaying research data presented in the form of images. The results of the research showed that the effect of adding jerbung shrimp shell powder and without adding shrimp shell powder had a significant effect on the values of Thickness, Tensile Strength, Percent Elongation, but had no significant effect on the value of Water Resistance and the value of Water Vapor Transmission Rate (WVTR). The increasing use of shrimp shell powder can accelerate the biodegradability of bioplastics. The addition of shrimp shell powder which produces the best bioplastic is the ratio of 2 g of shrimp shell powder and 3 g of yam starch. Keywords - Bioplastics, Shrimp shell powder, Yam starch

Type:	Thesis (S1)
Uncontrolled Keywords:	Bioplastik, Pati uwi, Tepung kulit udang
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	FACHRULLY
Date Deposited:	01 Mar 2024 02:26
Last Modified:	26 Jun 2024 03:19
URI:	https://repository.unja.ac.id/id/eprint/61580

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