Pengaruh Penambahan Minyak Zaitun Terhadap Karakteristik dan Reologi Edible Film Berbahan Dasar Gluten

Gluten vegetable protein can be used as an alternative source of biopolymer the basic material for edible film other than polysaccharides. Gluten-based films have a poor water vapor barrier and high cohesive viscoelastic properties, therefore addition lipids plasticizers is required. In this study, olive oil was added to reduce its permeability vapor, while glycerin produce more flexible film. The results showed that 1% could lowest transmission rate 9.14 g/m2/24 hours with thickness 0.248 mm, tensile strength 16.64 mPa, elongation 419.5%. four characteristics are in accordance Japanese Industrial Standard. antimicrobial testing on 0-2% inhibit growth E. coli, A. niger R. oryzae not two fungi. measurement optical properties transparency highest at 0% 55%. opacity value oil, which 2.96. Fourier Transform Infrared (FTIR) identification had three characteristic absorption bands from gluten, band glycerin. These indicate glycerin, gluten do react but only physically interact. using Scanning Electron Microscopy (SEM) Energy Dispersive Spectrometer (EDS) microstructure gluten-based produces varied structure where network clearly observed contains elements C, O, N intensity C O 160-400 cps 30-100 cps, respectively.