Abstract

This research aimed to study the capability of CMC in improving the characteristics of an edible film made from chitosan, as well as to see the ability of edible film in maintaining the shelf life of fish burger product at room temperature. Three various concentration of CMC was used, namely 0.1%, 0.3% and 0.5%. The results of chitosan edible film characterization from the three concentrations of CMC showed that the concentration of 0.1% was the best as a plasticizer, with thickness 0.19 mm, water vapor transmission rate 50.8 ml/m2/day, the tensile strength 24.2 kgf/cm2, and percentage elongation 18.1%.

Original languageEnglish
Article number012078
JournalIOP Conference Series: Earth and Environmental Science
Volume718
Issue number1
DOIs
Publication statusPublished - 1 Apr 2021
Event3rd International conference on Fisheries and Marine Sciences, INCOFIMS 2020 - Surabaya, Virtual, Indonesia
Duration: 10 Sep 2020 → …

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