SUMMARY
Abstrak. Edible film merupakan lapisan tipis yang bersifat biodegradable dan dapat diaplikasikan pada bahan pangan sebagai pelindung antara makanan dengan lingkungan. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi gliserol terhadap karakteristik edible film pektin kulit pisang kepok. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non faktorial, di mana faktor konsentrasi terdiri dari 3 (tiga) taraf, yaitu G1= 1%, G2= 2%, dan G3= 3%. Dengan demikian 3 perlakuan konsentrasi gliserol dengan 3 kali ulangan sehingga diperoleh 9 satuan percobaan. Hasil penelitian menunjukkan bahwa terjadi peningkatan ketebalan edible film seiring peningkatan konsentrasi gliserol, di mana ketebalan pada konsentrasi gliserol 1%, 2%, dan 3% yaitu 0,13 mm, 0,21 mm, dan 0,26 mm secara berturut-turut. Nilai laju transmisi uap air dari variasi konsentrasi gliserol 1%, 2%, dan 3% yaitu 1,882 g/m2/jam, 2,601 g/m2/jam, 3,359 g/m2/jam. Nilai kuat tarik dengan variasi konsentrasi gliserol 1%, 2%, dan 3% yaitu 22,3 kgf/cm2, 21 kgf/cm2 dan 22,3 kgf/cm2. Nilai elongasi dari variasi konsentrasi gliserol 1%, 2%, dan 3% yaitu 284,90 %, 406,47 % dan 530,00 %. Adapun nilai modulus young dari variasi konsentrasi gliserol 1%, 2%, dan 3% yaitu 0,76 MPa, 0,51Mpa dan 0,41Mpa. Perlakuan terbaik berdasarkan Japanese industrial standard JIS (1975) adalah perlakuan gliserol dengan konsentrasi 1%. Dari hasil uji sidik ragam ANOVA perlakuan variasi konsentrasi gliserol tidak berpengaruh nyata terhadap ketebalan, laju transmisi uap air, kuat tarik, elongasi dan modulus young.The Utilization of Pectin Banana Pain (Musa paradisiaca L.) for The Making of Edible film Packaging With Additional Glycerol as a PlasticizerAbstract. The edible film is a thin layer that is biodegradable and can be applied to foodstuffs as a barrier between food and the environment. This study aims to determine the effect of glycerol concentration on the characteristics of the edible film pectin of kepok banana peels. This study used a non-factorial Completely Randomized Design (CRD), where the concentration factor consisted of 3 (three) levels, namely G1 = 1%, G2 = 2%, and G3 = 3%. Thus 3 treatments of glycerol concentration with 3 replications to obtain 9 experimental units. The results obtained thickness values with variations in the concentration of glycerol (1%, 2%, 3%) namely 0.13 mm, 0.21 mm, and 0.26 mm. The value of the water vapor transmission rate of variations in glycerol concentration (1%, 2%, 3%) is 1.882 g/m2/hour, 2.601 g/m2/hour, 3.359 g/m2/hour. The tensile strength values with variations in glycerol concentration (1%, 2%, 3%) were 22.3 kgf/cm2, 21 kgf/cm2 and 22.3 kgf/cm2. The elongation values of variations in glycerol concentration (1%, 2%, 3%) were 284.90%, 406.47% and 530.00%. Young's modulus values from variations in glycerol concentration (1%, 2%, 3%) were 0.76 MPa, 0.51Mpa and 0.41Mpa. The best treatment based on the Japanese industrial standard JIS (1975) was the glycerol treatment with a concentration of 1%. From the variance ANOVA test results, the results obtained have no significant effect on thickness, water vapor transmission rate, tensile strength, elongation, and modulus young.