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All Journal JKPK (Jurnal Kimia dan Pendidikan Kimia)
Ary Eny Lestari
Program Studi Pendidikan Kimia, FKIP, Universitas Sebelas Maret, Jl. Ir. Sutami No. 36A, Surakarta, Jawa Tengah 57126
Chemical Engineering, Chemistry & Bioengineering Chemistry

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Journal : JKPK (Jurnal Kimia dan Pendidikan Kimia)

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Preparation and Characterization of Chitosan-Avocado Seed Starch (KIT-PBA) Edible Film Endang Susilowati; Ary Eny Lestari
JKPK (Jurnal Kimia dan Pendidikan Kimia) Vol 4, No 3 (2019): JKPK (Jurnal Kimia dan Pendidikan Kimia)
Publisher : Program Studi Pendidikan Kimia FKIP Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (739.751 KB) | DOI: 10.20961/jkpk.v4i3.29846

Abstract

Chitosan is a biopolymer that has the advantage of being able to form films that are non-toxic which has great potential to form edible films. To improve the properties of edible films in the form of antioxidants, it is necessary to add other materials such as avocado seed starch. This study aims to determine the effect of the use of avocado seed starch on mechanical properties, degree of swelling and solubility of edible film chitosan-Avocado Seed Starch (Kit-PBA). This study uses a laboratory experimental method. Steps in this study are (1) extraction of avocado seed starch; (2) Making edible film Kit-PBA (mixing chitosan and avocado seed starch), heating and neutralizing) with a ratio between chitosan: avocado seed starch are at 50:50; 60:40; 70:30; 80:20; 90:10; 100: 0; (3) Characterization of Kit-PBA are (tensile strength and elongation) edible film mechanical properties, swelling test and solubility test. The results showed that the higher the concentration of chitosan in the Kit-PBA edible film, the tensile and elongation strength values would increase while the degree of swelling and solubility would decrease.
Co-Authors Endang Susilowati