PEMBUATAN EDIBLE FILM DARI TEPUNG KORO BENGUK (Mucuna pruriens C. utillis L. DC)

Edible Film Made from Velvet Bean Flour (llf11cuna pruriens C. utillisL. DC)

Abstract

Edible film was film pack that made from edible substance (carbohidrat, hidrofobic substance, fat, protein) to increase shelflife  food product  in storage. Edible film could be developed  as barrier moisture, gases and solute movement.  This research was conducted to make edible film from velvet bean flour (Mucuna pruriens f. utilis L. DC). Data were collected from experiment  and analized by the analysis of variance  with completely  randomized  design with 3 x 3 arrangement.  The first factor is velvet bean consentration   (5%, I 0%, 15% w/v). The second factor is pH (pH 3, pH 6, pH 9). The result of research that consentration  of velvet bean had significant  effect on thickness, elongation, tensile strength and water vapor transmission rate,While pH had significant on elongation, tensile  strength and water vapor transmission  rate, but did not have significant  on thickness. The combination  treatment velvet bean flour in  15%  consentration  and pH 9 resulted the lowest water vapor transmission  rate ( 13,06  g/m2hr), the higest tensile strength (4,61  Mpa), thickness 0, 154  mm and elogation  9 ,22%.