E3S Web Conf.
Volume 31, 2018The 2nd International Conference on Energy, Environmental and Information System (ICENIS 2017)
|Number of page(s)||5|
|Section||03. Environmental Technology|
|Published online||21 February 2018|
Optimization of Chitosan Drying Temperature on The Quality and Quantity of Edible Film
Chemical Engineering, Diponegoro University, Semarang, Indonesia
* Corresponding author: email@example.com
Edible film is a thin layer (biodegradable) used to coat food and can be eaten. In addition edible film serves as a vapor transfer inhibitor, inhibits gas exchange, prevents aroma loss, prevents fat transfer, improves physical characteristics, and as an additive carrier. Edible film made of cassava starch, glycerol and chitosan. Cassava starch is used as raw material because it contains 80% starch. Glycerol serves as a plasticizer and chitosan serves to form films and membranes well. The purpose of this research is to know the characteristic test of edible film by using ANOVA analysis, where the variable of drying of the oven is temperature (70°C, 80°C, 90°C) and time for 3 hours and variables change chitosan (2 gr, 3 gr, 4 gr). The result of this research was obtained the most optimum for water content and water resistance in temperature variable 80 °C and chitosan 4 gr. The best edible films and bubbles on temperature variables are 80 °C and chitosan 4 gr.
© The Authors, published by EDP Sciences, 2018
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (http://creativecommons.org/licenses/by/4.0/).
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