Preparation of chitosan-avocado seed starch (CASS) edible film as jenang dodol packaging

Abstract

In this research, edible film Chitosan-Avocado Seed Starch (CASS) was prepared and applied as jenang dodol packaging. The aim of this research is to investigate the effect of composition chitosan/starch toward the degree of swelling and transparency of the CASS film. Beside this, the effect of edible film CASS towards water content and peroxide levels of jenang dodol during storage was studied. Edible film was made in 3 stages, namely, making avocado seed starch, blending avocado seed starch and chitosan which has been dissolved in 1% of acetic acid at 70°C, and drying it in the oven for 24 hours at 70°C after that it was dried. The film composition between starch/chitosan is 0:100, 10:90, 20:80, 30:70, 40:60 and 50:50. The degree of swelling was characterized using the gravimetric method and transparency properties film was analized using UV-VIS spectrometry. The test of peroxide value was carried out by …. Water content in jenang dodol that packaged by edible film CASS was determined using gravimetric method. The effect of composition chitosan/starch toward shelf life of jenang dodol was based on the peroxide value. Results of this research show that the higher the concentration of chitosan, the value of the degree of swelling will be lower but transparency will be higher. The peroxide value and water content of jenang dodol packaged on storage was influenced by avocado seed starch concentration. Higher concentration of avocado seed starch result lower of increasing of peroxide value of jenang dodol during storage. Furthermore, the higher the avocado seed starch concentration cause the lower decrease in water content of jenang dodol. So, The CASS edible film can be recommended as food packaging with higher avocado seed starch.In this research, edible film Chitosan-Avocado Seed Starch (CASS) was prepared and applied as jenang dodol packaging. The aim of this research is to investigate the effect of composition chitosan/starch toward the degree of swelling and transparency of the CASS film. Beside this, the effect of edible film CASS towards water content and peroxide levels of jenang dodol during storage was studied. Edible film was made in 3 stages, namely, making avocado seed starch, blending avocado seed starch and chitosan which has been dissolved in 1% of acetic acid at 70°C, and drying it in the oven for 24 hours at 70°C after that it was dried. The film composition between starch/chitosan is 0:100, 10:90, 20:80, 30:70, 40:60 and 50:50. The degree of swelling was characterized using the gravimetric method and transparency properties film was analized using UV-VIS spectrometry. The test of peroxide value was carried out by …. Water content in jenang dodol that packaged by edible film CASS was determined using gravimetric m...