Pengaruh Derajad Deasetilasi Chitosan dengan Perlakuan Alkali Berbeda Terhadap Kualitas Edible Film

Setijawati, Dwi; Ersyah, Dinda; Yahya, Yahya Yahya

doi:10.21776/ub.jfmr.2021.005.02.13

Cited by 3 publications

(1 citation statement)

References 7 publications

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“…Hal tersebut juga disebabkan karena kombinasi kitosan dan volume pencetakan menciptakan struktur yang mampu menahan air lebih banyak dibandingkan dengan jenis edible film lainnya. Kitosan memiliki ikatan hidrogen yang kuat sehingga mampu mengurangi jumlah air bebas pada edible film (Setijawati et al, 2021). Konsentrasi kitosan, volume pencetakan dan interaksinya memberikan perbedaan tidak nyata kemungkinan juga dikarenakan suhu pengeringan dan lama waktu penggeringan yang tergolong sama yaitu 83 o C dan 6 jam serta pengunaan larutan asam asetat dengan volume yang sama menjadi faktor penyebabnya.…”

Section: Hasil Dan Pembahasanunclassified

Karakteristik Fisiko Kimia Edible Film Pulp Kopi Dengan Penambahan Kitosan

Wati,

Suriati,

Semariyani

2023

Can

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Edible film merupakan lapisan tipis dari bahan yang dapat dimakan, mampu meningkatkan mutu makanan, yang kualitasnya ditentukan oleh bahan penyusunnya. Edible film berbahan dasar polisakarida sering digunakan untuk melapisi bahan pangan karena mampu bertindak sebagai membran permeabel yang selektif dalam pertukaran gas karbondioksida dan oksigen. Salah satu bahan polisakarida dalam pembuatan edible film ialah pulp kopi. Pulp kopi terdiri dari bagian kulit terluar (exocarp) dan bagian daging buah (mesocarp).Tujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi kitosan dan volume pencetakan terhadap karakteristik fisikokimia edible film pulp kopi serta mengetahui konsentrasi kitosan dan volume pencetakan untuk menghasilkan edible film pulp kopi dengan karakteristik fisikokimia terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor perlakuan yaitu konsentrasi kitosan 1,0%, 1,5% dan 2,0% dan volume pencetakan 20 ml, 30 ml dan 40 ml. Dari hasil penelitian diperoleh bahwa konsentrasi kitosan dan volume pencetakan berpengaruh terhadap karakteristik fisikokimia edible film pulp kopi. Edible film pulp kopi dengan penambahan kitosan 1,5% dan volume pencetakan 20 ml menghasilkan edible film pulp kopi dengan karakteristik fisikokimia terbaik dengan karakterisik kadar air 0,56%, derajat keasaman (pH) 5,0, warna (ΔE) 26,01, transparansi 70,59, ketebalan 0,06 mm, dan kelarutan yang baik.

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Section: Hasil Dan Pembahasanunclassified

Karakteristik Fisiko Kimia Edible Film Pulp Kopi Dengan Penambahan Kitosan

Wati,

Suriati,

Semariyani

2023

Can

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Effect of Nano Chitosan Concentration and Storage Temperature on the Physical Characteristics of Edible Films of Black Mangrove Starch-Chitosan

Mile,

Nursyam,

Setijawati

et al. 2022

JIPK

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Edible films made from chitosan and starch materials have several physical limitations, particularly in terms of tensile strength and elongation. To address these limitations, glycerol and sorbitol are often added as plasticizers during the production process. Chitosan has also been reported to have plasticizing properties and can serve as an alternative through its modification into nano-sized particles, thereby increasing its reactivity. Therefore, this study aimed to characterize the physical properties of edible films made from black mangrove (Rhizophora mucronata) fruit starch and chitosan by adding nano chitosan suspension at different storage temperatures to determine the best treatment. A completely randomized factorial design was used, and the data obtained were analyzed using Analysis of Variance (ANOVA) at a 95% confidence level with IBM SPSS statistics 25. The treatments used included the addition of nano chitosan suspension (A) at various concentrations of 0%, 25%, 50%, and 75% with storage (B) for 0 days, 9 days at room temperature, and 9 days at cold storage (± 50C) in triplicates. The significant treatments were then further tested using Honestly Significant Difference (sig < 0.05). The results showed that the addition of nano chitosan suspension with storage method affected the physical properties of the edible films. Based on the De Garmo analysis, the best treatment was A1B0 with an IE of 0.71, followed by A3B1 and A3B2 with 0.48 and 0.49, respectively.

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Preparation of Chitosan Film for Smart Packaging: The Effects of Base on Deacetylation Process

Nastiti,

Anwar,

Sjaifullah

et al. 2024

Engineering Headway

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Shrimp waste contains a high content of chitin which is potential to be used as a chitosan’s precursor. Synthesis of chitosan is usually done by deproteination, demineralization, and deacetylation process. Deacetylation of chitin from shrimp waste isolated by autolysis, has been a few reported before. The chemicals involved in autolysis are less harmful and easier to treat before their disposal. Hence, this paper investigates the effect of base type and concentration on the degree of deacetylation of chitosan from chitin isolated by autolysis. Autolysis was carried out by an incubation at pH 2 using sulfuric acid for 10 d. Demineralization was performed by immersion in hydrochloric acid pH 1 for 24 h. The deacetylation of chitin was carried out at 120 °C for 120 min using two different bases, which are NaOH and KOH, respectively. The determination of chitosan’s degree of deacetylation (DD) was carried out using a semi-quantitative method from IR spectra. The use of KOH resulted in the obtained DD of less than 20%, while the NaOH usage produced around 50% of DD. Then, the NaOH was chosen and studied further to obtain a suitable DD for film applications, which is 40 – 99%. The deacetylation of chitosan was carried out by varying NaOH concentration from 60 to 70% (w/v). High concentration of NaOH tends to increase chitosan’s DD and slightly decrease the yield. The optimum concentration of NaOH was obtained at 70% (w/v) producing DD of 53.50±0.83% and yield of 47.66±0.28%. Chitosan synthesized using 70% concentration of NaOH produced a relatively homogeneous thin film. Polyaniline was then introduced to the film to obtain a prototype of smart packaging. This smart packaging was able to detect the pH changes proven by the change of its color.

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Pengaruh Derajad Deasetilasi Chitosan dengan Perlakuan Alkali Berbeda Terhadap Kualitas Edible Film

Cited by 3 publications

References 7 publications

Karakteristik Fisiko Kimia Edible Film Pulp Kopi Dengan Penambahan Kitosan

Karakteristik Fisiko Kimia Edible Film Pulp Kopi Dengan Penambahan Kitosan

Effect of Nano Chitosan Concentration and Storage Temperature on the Physical Characteristics of Edible Films of Black Mangrove Starch-Chitosan

Preparation of Chitosan Film for Smart Packaging: The Effects of Base on Deacetylation Process

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