Edible Coating from Breadfruit Starch and Chitosan for Food Packaging

Abstract

Lectures that encompass Education for Sustainable Development (ESD) can encourage awareness about sustainable development by integrating current issues, such as the potential of breadfruit starch and chitosan for making edible coatings for food packaging. This work aimed to study the development of edible coating from breadfruit starch (BS) and chitosan (CH) for food packaging based on SDGs aspects and as preliminary research to develop worksheets for prospective chemistry teacher students. BS-CH edible film developed by solvent evaporation method, thickness measurement, and physical properties for application on chili, carrot, and sweet potato which. The results showed that the optimal comprehensive properties of the film were obtained when the mass ratio of 3% AS to 1% CH was 7:3. The solubility test results show that the addition of CH ratio increases the swelling of the film before the dissolution process. The tensile strength and elongation of the film increased with the addition of CH until the optimum condition with tensile strength values of 3.01 MPa and 58.26%. The optimum mass ratio was applied through the coating of carrot, chili, and sweet potato which can prevent mass weight and mushroom. Apart from that, student opinion data was generated in the form of potential edible coating topics in the theme of ESD issues. In addition, student opinion data was generated in the form of expectations of edible coatings topics in ESD-laden chemistry learning, including understanding and applying ESD principles and the context of edible coatings and introducing the potential of edible coatings in society so that it is expected to improve 21st-century skills. The results of this research show the need to integrate the topic of edible coating of breadfruit starch and chitosan in worksheets for prospective chemistry teacher students.