PENGEMBANGAN PEMBUNGKUS EDIBEL (EDIBLE PACKAGING) DARI KITOSAN UDANG WINDU KAJIAN PENGGUNAAN PELARUT ASAM ASETAT-ETANOL-AIR

Irwan Sofia, Mohammad Badai

Abstract


An investigation has been conducted on the effect of the use of organic solvents of acetic acid, and ethanolwater
on the characteristics of edible film chitosan from Tiger shrimp. Edible film is making with 1% acetic acid solvent
and ethanol-water addition of 0, 5, 10, 15, 20%. The resulting were analyzed by physicochemical properties of densities
film; mechanical analysis of elongation and tensile strength test; and thermal analysis of heat resistance. The result of
this research is Deacetylation Degree (DD) of chitosan from tiger shrimp shell is 90,9% while chitosan of comparative
(crab chitosan) is 95,05%, with the viscosity is 41.2 cP. The edible film obtained generally has low density and high
solubility. Film density varies between 0.2469 - 0.8993 g/cm3 depending on the concentration of chitosan solution. The
mechanical properties of films using 1% acetic acid solvent in the water-ethanol solution has a higher tensile strength
than film without the addition of ethanol-water. The most optimum heat resistance is 125.17oC for edible film from tiger
shrimp chitosan, and 135.08oC for edible film from commercial chitosan (crab chitosan).

Full Text:

PDF

References


Agustini, T.W. dan Sedjati, S. 2007. The Effect Of Chitosan Concentration and Storage Time On The Quality Of Salted-

Dried Anchovy (Stolephorus heterolobus). Dalam J. Coastal Development. 10 (2): 63-71

Butler B.L., Vergano PJ, Testin R.F., Bunn J.M., Wiles JL. 1996. Mechanical and barrier properties of edible chitosan

films as affected by composition and storage. Journal Food Science. Vol. 61: 953-961.

Caner C, Vergano PJ, Wiles JL. 1998. Chitosan film mechanical and permeation properties as affected by acid,

plasticizer, and storage. Journal Food Science, Vol. 63(6):1049-1053.

Fernandez-Kim,Sun-Ok. 2004. Physicochemical And Functional Properties Of Crawfish Chitosan As Affected By

Different Processing Protocols. A Thesis.The Department of FoodScience.Agricultural and Mechanical

College.Louisiana State University.US.

http://www.etd.lsu.edu/docs/available/unrestricted/Kim,

Irwan S, Pirman AP, Zulfiana H, 2010. Karakterisasi fisiokimia dan fungsional kitosan yang diperoleh dari limbah

cangkang udang windu. Jurnal Teknik Kimia Indonesia (JTKI). Vol. 9(1):11-18.

Muzzarelli RAA., 1993. Biochemical significance at exogenous chitins and chitosan in animals and patiens.

Biomaterials. Vol. 20. P.7-16.

No, H.K., Cho, Y.L., Meyers, S.P., (2000a), "Effective Deacetylation of Chitin under Conditions of 15 psi/121°C",

Journal of Agricultural and Food Chemistry. Vol. 48(6), hal.2625-2627.

No, H.K., Lee, S.H and Meyers, S.P., (2000b), "Correlation Between Physcochemical Characteristics and Binding

Capacities of Chitosan Products", Journal of Food Science, 65(7), hal. 11341137.

Nurminah, M. 2009. Penelitian Sifat Berbagai Bahan Kemasan Plastik dan Kertas serta Pengaruhnya Terhadap Bahan

yang dikemas. Fakultas Pertanian Jurusan Teknologi Pertanian Universitas Sumatera Utara, Medan.

Prasetio, W. K., 2006, "Pengolahan Limbah Cangkang Udang (online)", http://www. kompas.com/htm, diakses 18

September 2006.

Prisiska, Fahja. 2012.Pengaruh kitosan terhadap sifat elongasi dan kekuatan regang biomembran penutup luka. Jakarta

: Jurusan Farmasi UHAMKA

Sari, Sylvia Barkey. 2002. Aplikasi Edible Film Khitosan dari Kulit Udang Windu pada Penyimpanan Buah Tomat.

Skripsi. Fakultas Teknologi Pertanian, Institut Pertanian Bogor. Bogor.

Suhardi. 2009. Khitin dan Khitosan, Pusat Antar Universitas Pangan dan Gizi. Universitas Gajah Mada. Yogyakarta

Swastati. F. 2008. Pemanfaatan limbah cangkang udang menjadi edible coating untuk mengurangi pencemaran

lingkungan. Jurusan Perikanan : Universitas Diponegoro 4(4):101-106.


Refbacks

  • There are currently no refbacks.