Abstract
The interest in the development of edible and biodegradable films has increased because it is every day more evident that non degradable are doing much damage to the environment. In this research, edible films were based on blends of janeng starch in different proportions, added of palm oil or glycerol, which were used as plasticizers. The objective was to study the effect of two different plasticizers, palm oil and glycerol of edible film from janeng starch–chitosan on the mechanical properties and FTIR spectra. Increasing concentration of glycerol as plasticizer resulted tend to increased tensile strength and elongation at break. The tensile strength and elongation at break values for palm oil is higher than glycerol as plasticizer at the same concentration. FTIR spectra show the process of making edible film from janeng starch–chitosan with palm oil or glycerol as plasticizers are physically mixing in the presence of hydrogen interactions between chains.
Highlights
Kesadaran masyarakat yang semakin tinggi akan pentingnya konsumsi makanan yang sehat dan aman serta kepedulian terhadap lingkungan, membuka peluang bagi penerapan teknologi pengawetan produk pangan
Edible films were based on blends of janeng starch in different proportions, added of palm oil or glycerol, which were used as plasticizers
The objective was to study the effect of two different plasticizers, palm oil and glycerol of edible film from janeng starch–chitosan on the mechanical properties and Fourier Transform Infrared (FTIR) spectra
Summary
Kesadaran masyarakat yang semakin tinggi akan pentingnya konsumsi makanan yang sehat dan aman serta kepedulian terhadap lingkungan, membuka peluang bagi penerapan teknologi pengawetan produk pangan. Untuk mengatasi masalah tersebut maka dikembangkanlah pengemas produk pangan yang berasal dari bahan organik serta mudah didegradasi oleh mikroba yang dikenal dengan sebutan bioplastik. Untuk mengatasi masalah ini maka dikembangkanlah bioplastik tanpa polimer sintetik dengan memanfaatkan bahan organik dan hasil pertanian sekaligus layak makan sehingga mengurangi sampah yang disebut dengan edible film [2,3,4]. Untuk mengatasi kelemahan tersebut maka pati dapat dimodifikasi dengan bahan alami lain yang bersifat hidrofilik seperti khitosan sehingga menyebabkan sifat mekanik menjadi lebih tinggi sekaligus dapat menghambat bakteri yang mengkontaminasi makanan [11]. Khitosan juga dapat menghalangi masuknya oksigen dengan baik pada film, aman, tidak berbahaya dan harganya relatif murah sehingga dapat digunakan sebagai kemasan berbagai produk pangan [13]. Minyak sawit dan gliserol merupakan bahan yang murah, sumbernya mudah diperoleh, dapat diperbaharui dan mudah terbiodegradasi
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