Kajian Karakteristik Karboksimetil Selulosa (CMC) dari Pelepah Kelapa Sawit Sebagai Upaya Diversifikasi Bahan Tambahan Pangan yang Halal

Mokhamad Khoiron Ferdiansyah, Djagal Wiseso Marseno, Yudi Pranoto

Abstract


Penggunaaan bahan tambahan pangan (BTP) menjadi salah satu kebutuhan dalam industri pengolahan pangan. Bahan penstabil pangan, seperti gelatin merupakan bagian dari BTP yang rawan bersumber dari bahan haram. Oleh karena itu diperlukan alternatif bahan penstabil lain yang bisa dimanfaatkan dalam pengolahan pangan yang bersumber dari bahan halal. Karboksimetil selulosa (CMC) merupakan bahan tambahan pangan dengan kode E 466 yang mempunyai peranan sebagai penstabil pangan. CMC dapat disintesis dari pelepah kelapa sawit yang mengandung selulosa dengan kadar 89%. Sebelum diaplikasikan dalam pengolahan pangan, perlu dilakukan kajian karakteristik CMC dari sumber pelepah kelapa sawit. Hasil karakterisasi CMC pelepah kelapa sawit telah memenuhi standar untuk diaplikasikan dalam pangan. Hasil karakterisasi tersebut antara lain nilai DS 0,75; kadar air 7,65%; dan nilai pH 6,72. Sedangkan hasil karakterisasi yang lain seperti nilai kemurnian 91,12% dan viskositas 11,65 cps belum memenuhi standar FAO. Data lain menunjukkan CMC pelepah kelapa sawit mempunyai nilai WHC 6,76 (g/g); OHC 1,69 (g/g) dan tingkat kecerahan 70,46.

The use of food additives be one of the necessities in the food processing industry. Food stabilizers such as gelatin was part of the food additives that were prone sourced from illicit material. Therefore it was necessary an alternative other stabilizers can be used in food processing derived from halal ingredients. Carboxymethyl cellulose (CMC) was a food additive with the code E466 which has a role as a stabilizing food. CMC can be synthesized from palm midrib that contain cellulose content of 89%. Before applied in food processing, necessary to study the characteristics of the CMC from palm midrib. The results of characterization palm midrib CMC has met the standards to be applied in food. The characterization results include a DS value of 0.75; water content of 7.65%; and a pH value of 6.72. While the results of the other characterizations such as the value of purity of 91.12% and a viscosity of 11.65 cps not meet FAO standards. Other data show the CMC palm midrib WHC has a value of 6.76 (g / g); OHC 1.69 (g / g) and 70.46 lightness degree.


Keywords


karakteristik, karboksi metil selulosa, pelepah kelapa sawit, bahan tambahan pangan, halal

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References


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DOI: http://dx.doi.org/10.17728/jatp.198

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