Application of Chitosan Shells Meti (Batissa Violacea L. Von Lamarck, 1818) as Edible Film

Evi Sulastri,Akhmad Khumaidi,Nia Heriani,Yonelian Yuyun

doi:10.12944/crnfsj.7.1.25

Evi Sulastri, Akhmad Khumaidi + Show 2 more

Open Access

https://doi.org/10.12944/crnfsj.7.1.25

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Abstract

Edible films are thin layer films used for packaging material andformed from a mixture of polymer and plasticizer. The polymer used is chitosan obtained from shell so fmeti (Batissa violacea L. von Lamarck, 1818). This study aims to determine the characteristics of edible film and optimum concentration of chitosan and glycerol as plasticizer. Edible films were prepared in 9 formulas with variation of chitosan (1%, 2%, 3%) and glycerol (1.2; 1.5; 2 ml/g chitosan). The films were analyzed by physicalcharacterizations including organoleptic, pH, viscosity, moisture content, thickness, tensile strength, elongation, and morphology.The results showed that edible films, produced by varied concentration of chitosan and glycerol, are significantlydifferent in the characteristics of viscosity, pH, thickness, tensile strength, elongation and morphology. Chitosan1 % and glycerol (2 ml/g chitosan) was found to perform the best characteristics of film enhancing certain properties such as thickness, tensile strength, elongation, and morphology. In conclusion, chitosan from metishell can be potentially used as an edible film polymer with desirable properties.

Highlights

Edible films are identified as a consumable thin layer placed above or in between food components
The result obtained does not exceed the limit by Protan Laboratory (1989)[16] that moisture content for chitosan and chitin is lower than 10%
The characteristics of chitosan edible films were influenced by chitosan and glycerol concentrations

Summary

Introduction

Edible films are identified as a consumable thin layer placed above or in between food components. They are used as an alternative packing material which not pollute the environment because the sources are renewable (Bourtoom, 2007).[1] Recently, edible films have been developed on various food stuffs using chitosan as polymer (Azeredo, 2010).[2] In food industry, chitosan can be used as a preservative, thickener, food stabilizer, anti-fungal, anti-bacterial, food protector, gelling, animal feed additives, and coatings for fruit (Rinaudo, 2006).[3]. Chitosan is a polysaccharide obtained from the deacetylation of chitin, which is generally derived from crustacean skin and shelled mollusk wastes.

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