Optimalisasi Kitosan dan Suhu Pengeringan Terhadap Kualitas dan Kuantitas Edible Film (Optimizing Chitosan and Drying Temperature on Quality and Quantity of Edible Film)

Abstract

Edible film is a thin layer (biodegradable) used to coat food and can be eaten. In addition edible film serves as a vapor transfer inhibitor, inhibits gas exchange, prevents aroma loss, prevents fat transfer, improves physical characteristics, and as an additive carrier. Edible film made of cassava starch, glycerol and chitosan. Cassava starch is used as raw material because it contains 80% starch (Winarno, 1986). Glycerol serves as a plasticizer and chitosan serves to form films and membranes well. The purpose of this research is to know the characteristic test of edible film by using ANOVA analysis, where the variable of drying of the oven is temperature (70 0C, 80 0C, 90 0C) and time for 3 hours and variables change chitosan (2 gr, 3 gr, 4 gr). The result of this research was obtained the most optimum for water content and water resistance in temperature variable 80 0C and chitosan 4 gr. The best edible films and bubbles on temperature variables are 80 0C and chitosan 4 gr. Keywords: edible film, chitosan, temperature.