Pembuatan Edible film Pati Jagung dengan Penambahan Kitosan Sisik Ikan Papuyu (Anabas testudienus)

Ristianingsih, Yuli; Natalia, Maria

doi:10.34128/jtai.v6i1.91

Cited by 2 publications

(5 citation statements)

References 5 publications

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“…Pembuatan bioplastik dengan sisik ikan juga dilakukan oleh [19] dengan menggunakan kitosan yang berasal dari sisik ikan papuyu (Anabas testudienus) yang dikombinasikan dengan pati jagung. Dalam penelitian ini komposit bioplastik lebih ditujukan sebagai pengemas makanan (edible film).…”

Section: Hasil Dan Pembahasanunclassified

“…Selain itu penambahan kitosan sisik ikan papuyu pada edible film pati jagung juga menyebabkan nilai transparansi menjadi lebih rendah karena kitosan akan menyebabkan warna menjadi kuning. Dalam penelitian yang dilakukan oleh [19] juga dilakukan uji ketahanan air. Uji ketahanan dilakukan untuk mengetahui ketahanan air dari bioplastik.…”

Section: Hasil Dan Pembahasanunclassified

“…Penggunaan kitosan sisik ikan memiliki potensi yang sama seperti kitosan pada umumnya. Penambahan kitosan dari sisik ikan dapat membentuk film bioplastik pada dengan karakteristik film bioplastik memiliki warna coklat kekukingan hal ini dapat dilihat pada penelitian yang dilakukan oleh [9]; [19]; [18] yang menggunakan sisik ikan bandeng, sisik ikan papuyu (Anabas testudienus) dan sisik ikan katamba. Kitosan sisik ikan mampu meningkatkan karakteristik dari bioplastik terutama dari segi ketahanan air yang membuat bioplastik lebih tahan air.…”

Section: Hasil Dan Pembahasanunclassified

“…Kitosan sisik ikan mampu meningkatkan karakteristik dari bioplastik terutama dari segi ketahanan air yang membuat bioplastik lebih tahan air. Menurut [19] yang dalam penelitiannya menggunakan kitosan sisik ikan papuyu (Anabas testudienus) menghasilkan film bioplastik yang memiliki daya ketahanan air lebih besar jika dibandingkan dengan bioplastik tanpa penambahan kitosan.…”

Section: Hasil Dan Pembahasanunclassified

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Potensi Limbah Sisik Ikan Sebagai Kitosan dalam Pembuatan Bioplastik

Ramadhani

Firdhausi

2021

SST

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Bioplastics are environmentally friendly plastics derived from natural materials. Bioplastics are easier to decompose when compared to commercial plastics. Bioplastics are generally made from starch contained in plants. But the use of starch as a base material has the disadvantage of producing bioplastics that are not waterproof. Therefore, it is necessary to add chitosan to improve bioplastic characteristics. Chitosan usually comes from the shell of crustacean animals, but it turns out that in fish scales waste, also contains chitosan. Fish scales are a by-product of the process of fish processing. Fish scales are only discarded and not utilized so that they become waste that can pollute the environment. Fish scales have a chitin content that can process into chitosan, which can be useful as an additional ingredient in the manufacture of bioplastics. This review aims to find out the potential of fish scales waste as chitosan in the manufacture of bioplastics. Based on the results of previous research, fish scales have a chitosan content that can use as an additional ingredient in the manufacture of bioplastics. Fish scale chitosan can form bioplastic film with characteristic brownish-yellow film. The addition of fish scale chitosan is also able to improve the water resistance of bioplastic film. Based on the results of the review can be concluded bring fish scales to have the potential as chitosan that can use in the manufacture of bioplastic.Keywords – Bioplastic, Chitosan, Fish Scales.

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Section: Hasil Dan Pembahasanunclassified

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Potensi Limbah Sisik Ikan Sebagai Kitosan dalam Pembuatan Bioplastik

Ramadhani

Firdhausi

2021

SST

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“…The addition of chitosan in the manufacture of edible films to make the edible film has a high resistance to water because it is hydrophobic, can increase the transparency in the edible film. In addition, chitosan also functions as an anti-microbial and forms a thin layer in the edible film, thereby increasing the mechanical properties and barrier properties of the edible film (Ristianingsih & Natalia, 2019).…”

Section: Introductionmentioning

confidence: 99%

Optimization of Operating Condition for the Production of Edible Film from Cuttlefish’s Bone Gelatin as Instant Noodle Seasoning Packaging

Dewi

Amalia²

2022

JBAT

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Edible film is a thin layer commonly used to coat food, which is biodegradable and can be consumed. The functions of edible film such as an inhibitor of mass transfer, oxygen, aroma and other dissolved substances. Cuttlefish bones contain protein which can be processed into gelatin and applied as edible film. This study aims to determine the quality and optimal operating conditions of edible films. The research method that used in this research is descriptive quantitative method. The experimental design in this study used a factorial design with independent variables including: gelatin concentration (6 and 8%), glycerol concentration (10% and 20%) and pectin concentration (0.5 and 10%). In this study, the ranged of water vapor transmission rate (wvtr) from eight sample are 9.716 - 11.725 g/m2.day, the best result of water vapor transmission rate analysis shown at operating conditions of 8% gelatin concentration, 20% glycerol concentration and 1% chitosan concentration which was 9.716 g/m2.day. In this research the higher gelatin concentration causes an increase in the value of water vapor transmission rate, while the higher the concentration of glycerol causes an increase in the value of wvtr, thickness, elongation but decreases the value of tensile strength an solubility, the higher chitosan concentration causes an decreases in the value of wvtr, tensile strength, elongation, solubility but increase the value of thickness The best results from the thickness, solubility, tensile strength, elongation tests were 0.22 mm; respectively; 1 minute 17 seconds; 6.30 MPa; 166.5%. The morphological analysis using SEM analysis shows that the surface of the molecular structure of the edible film looks smooth, uneven and slightly porous.

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Pembuatan Edible film Pati Jagung dengan Penambahan Kitosan Sisik Ikan Papuyu (Anabas testudienus)

Cited by 2 publications

References 5 publications

Potensi Limbah Sisik Ikan Sebagai Kitosan dalam Pembuatan Bioplastik

Potensi Limbah Sisik Ikan Sebagai Kitosan dalam Pembuatan Bioplastik

Optimization of Operating Condition for the Production of Edible Film from Cuttlefish’s Bone Gelatin as Instant Noodle Seasoning Packaging

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