DAFTAR ISI
KATA PENGANTAR .............................................................................. DAFTAR ISI ............................................................................................. DAFTAR LAMPIRAN ............................................................................ DAFTAR TABEL .................................................................................... DAFTAR GAMBAR ................................................................................ PENDAHULUAN .....................................................................................
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BAB I. 1.1 1.1.1 1.1.2 1.1.3 1.1.4 1.1.5 1.1.6 1.2 1.2.1 1.2.2 1.2.3 1.2.4 1.2.5 1.3 1.3.1 1.3.2 1.3.3 1.4 1.4.1 1.5 1.6 1.7
TINJAUAN PUSTAKA ............................................................... Padi ................................................................................................ Klasifikasi ....................................................................................... Deskripsi dan morfologi ................................................................. Asal dan penyebaran ...................................................................... Ekologi ........................................................................................... Limbah Jerami ................................................................................ Kandungan kimia jerami ................................................................ Pektin ............................................................................................. Pengertian dan sumber pektin ........................................................ Struktur dan komposisi pektin ........................................................ Sifat-sifat pektin ............................................................................. Manfaat dan kegunaan pektin ........................................................ Standar mutu pektin ....................................................................... Edible Film .................................................................................... Pengertian edible film ..................................................................... Faktor-faktor pembuatan edible film .............................................. Sifat fisik dan mekanik edible film ................................................. Metode Isolasi ............................................................................... Ekstraksi pektin .............................................................................. Penapisan Fitokimia ..................................................................... Parameter Standar Simplisia ...................................................... Parameter Stanar Pektin .............................................................
4 4 4 4 6 6 7 8 9 9 10 13 14 15 15 15 16 17 18 18 19 19 19
II.
METODELOGI PENELITIAN .................................................. 20
III. 3.1 3.2
ALAT DAN BAHAN .................................................................... 23 Alat ................................................................................................. 23 Bahan ............................................................................................. 23
IV. 4.1 4.2 4.3 4.3.1
PROSEDUR KERJA ................................................................... Determinasi ................................................................................... Pembuatan Simplisia .................................................................... Pemeriksaan Makroskopik dan Mikroskopik Jerami .............. Pemeriksaan makroskopik ..............................................................
24 24 24 24 24
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4.3.2 4.4 4.4.1 a. b. c. 4.4.2 a. b. c. d. 4.5 a. b. c. d. e. f. 4.6 4.7 a. b. c. d. e. f. g. 4.8 4.9 a. b. c. d. e. f.
Pemeriksaan mikroskopik .............................................................. Parameter Standar Simplisia ...................................................... Parameter spesifik .......................................................................... Organoleptik ................................................................................... Penetapan kadar sari larut air ......................................................... Penetapan kadarsarilarut etanol ...................................................... Parameter non spesifik ................................................................... Penetapan kadar air ......................................................................... Penetapan kadar abu total ............................................................... Penetapan kadar abu tidak larut asam ............................................. Penetapan susut pengeringan .......................................................... Penapisan Fitokimia ..................................................................... Alkaloid .......................................................................................... Flavonoid ........................................................................................ Saponin ........................................................................................... Steroid ............................................................................................. Triterpenoid .................................................................................... Tanin ............................................................................................... Isolasi Pektin ................................................................................. Pengujian Standar Mutu Pektin ................................................. Rendemen pektin ............................................................................ Berat ekivalen ................................................................................. Kadar metoksi ................................................................................. Kadar asam galakturonat ................................................................ Kadar air ......................................................................................... Kadar abu ........................................................................................ Derajat esterifikasi .......................................................................... Pembuatan Edible Film ................................................................ Kualitas Edible Film ..................................................................... Organoleptik ................................................................................... Laju transmisi uap air ..................................................................... Ketebalan film ................................................................................ Perpanjangan .................................................................................. Kuat Renggang ............................................................................... Pembusukan buah ............................................................................
24 25 25 25 25 26 26 26 27 28 28 29 29 29 30 30 30 30 30 31 32 32 32 33 33 33 34 34 34 35 35 35 36 36 36
V. 5.1 5.2 5.3 5.3.1 5.3.2 5.4 5.4.1 a. b.
HASIL DAN PEMBAHASAN .................................................... Sampel Bahan Tanaman .............................................................. Pembuatan Simplisia .................................................................... Pemeriksaan Makroskopik dan Mikroskopik Jerami .............. Pemeriksaan makroskopik .............................................................. Pemeriksaan mikroskopik .............................................................. Parameter Standar Simplisia ...................................................... Parameter spesifik .......................................................................... Organoleptik ................................................................................... Penetapan kadar sari larut air .........................................................
38 38 38 39 39 40 40 40 40 41
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c. 5.4.2 a. b. c. d. 5.5 5.6 5.7 a. b. c. d. e. f. g. 5.8 5.9 a. b. c. d. e. f.
Penetapan kadarsarilarut etanol ...................................................... Parameter non spesifik ................................................................... Penetapan kadar air ........................................................................ Penetapan kadar abu total ............................................................... Penetapan kadar abu tidak larut asam ............................................ Penetapan susut pengeringan ......................................................... Penapisan Fitokimia ...................................................................... Isolasi Pektin ................................................................................. Standar Mutu Pektin ................................................................... Rendemen pektin ............................................................................ Berat ekivalen ................................................................................. Kadar metoksi ................................................................................ Kadar asam galakturonat ................................................................ Kadar air .......................................................................................... Kadar abu ....................................................................................... Derajat esterifikasi ......................................................................... Pembuatan Edible Film ................................................................. Parameter Kualitas Edible Film................................................... Pembusukan buah ........................................................................... Organoleptik’ .................................................................................. Laju transmisi uap air ..................................................................... Kuat renggang ................................................................................ Perpanjangan .................................................................................. Ketebalan ........................................................................................
41 42 42 43 43 44
VI. 6.1 6.2
KESIMPULAN DAN SARAN .................................................... 57 Kesimpulan ................................................................................... 57 Saran .............................................................................................. 57
45 46 47 47 47 48 49 49 50 51 51 53 53 53 54 54 55 55
VII. DAFTAR PUSTAKA ................................................................... 58 VIII. LAMPIRAN .................................................................................. 61
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DAFTAR LAMPIRAN Lampiran 1. 2. 3. 4. 5. 6. 7.
Halaman
Hasil Determinasi ...................................................................... 62 Hasil Pemeriksaan Mikroskopik ................................................ 63 Parameter Standar Simplisia ...................................................... 65 Penapisan Fitokimia ................................................................... 70 Isolasi Pektin .............................................................................. 71 Standar Mutu Pektin ................................................................... 72 Karakteristik Edible Film ........................................................... 75
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DAFTAR GAMBAR Gambar I.1 I.2 I.3 I.4 I.5 I.6 I.7 I.8 I.9 I.10 II.1 L.2.1 L.2.2 L.2.3 L.7.1 L.7.2
Halaman
Tanaman Padi ................................................................................. Struktur dinding sel tanaman .......................................................... Struktur pektin ................................................................................ Struktur selulosa ............................................................................. Struktur asam α-galakturonat ......................................................... Struktur metil α-galakturonat ......................................................... Struktur asam pektinat .................................................................... Struktur asam pektat ....................................................................... Rumus molekul pektin bermetoksi tinggi ...................................... Rumus molekul pektin bermetoksi rendah ..................................... Diagram alir penelitian ................................................................... Mikroskopik amilum ...................................................................... Mikroskopik stomata jerami ........................................................... Mikroskopik berkas pembuluh ....................................................... Hasil scan perpanjangan dan kuat renggang edible film ................ Foto proses pembusukan buah .......................................................
4 9 10 10 11 11 12 12 12 13 22 63 63 64 76 77
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DAFTAR TABEL Tabel I.1 I.2 I.3 V.1 V.2 V.3 V.4 V.5 V.6 V.7 V.8 V.9 V.10 V.11 V.12 V.13 V.14 V.15 V.16 V.17 V.18 V.19 V.20 V.21 V.22 L.3.1 L.3.2 L.3.3 L.3.4 L.3.5 L.3.6 L.4.1 L.5.1 L.5.2 L.6.1 L.6.2 L.6.3 L.6.4 L.6.5 L.7.1 L.7.2 L.7.3
Halaman Komposisi kimia dedak .................................................................. Komposisi sekam ........................................................................... Standar mutu pektin IPPA .............................................................. Hasil pengamatan makroskopik jerami .......................................... Hasil pengamatan organoleptik simplisia ...................................... Hasil penetapan kadar sari larut air ................................................ Hasil penetapan kadar sari larut etanol .......................................... Hasil penetapan kadar air ............................................................... Hasil penetapan kadar abu total ..................................................... Hasil penetapan kadar abu tidak larut asam ................................... Hasil penetapan susut pengeringan ................................................ Hasil penapisan fitokimia ............................................................... Hasil rendemen pektin .................................................................... Hasil penetapan berat ekivalen pektin ............................................ Hasil penetapan kadar metoksi pektin ............................................ Hasil penetapan asam galakturonat pektin ..................................... Hasil penetapan kadar air pektin .................................................... Hasil penetapan kadar abu pektin ................................................... Hasil penetapan derajat esterifikasi ................................................ Hasil pengamatan pembusukan buah ............................................. Hasil pengamatan organolpetis edible film .................................... Hasil pengamatan laju transmisi uap air edible film ....................... Hasil pengamatan kuat renggang edible film ................................. Hasil pengamatan perpanjangan edible film ................................... Hasil pengamatan ketebalan edible film ......................................... Perhitungan kadar sari larut air ...................................................... Perhitungan kadar sari larut etanol ................................................. Perhitungan kadar abu total ............................................................ Perhitungan kadar abu tidak larut asam ......................................... Perhitungan susut pengeringan ....................................................... Perhitungan kadar air simplisia ...................................................... Penapisan Fitokimia ....................................................................... Hasil pemprosesan ekstraksi jerami ............................................... Hasil pemprosesan endapan jerami ................................................ Perhitungan rendemen pektin ......................................................... Perhitungan berat ekivalen ............................................................. Perhitungan kadar metoksi ............................................................. Perhitungan asam galakturonat ....................................................... Perhitungan derajat esterifikasi ...................................................... Perhitungan laju transmisi uap air edible film ................................. Pengamatan perpanjangan edible film ............................................. Pengamatan kuat renggang edible film ............................................
7 8 15 39 40 41 41 42 43 44 44 45 47 47 48 49 49 50 51 53 53 54 54 55 55 65 65 66 67 68 69 70 71 71 72 72 73 73 74 75 75 76
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