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%.
|Journal||IOP Conference Series: Earth and Environmental Science|
|Publication status||Published - 1 Apr 2021|
|Event||3rd International conference on Fisheries and Marine Sciences, INCOFIMS 2020 - Surabaya, Virtual, Indonesia|
Duration: 10 Sept 2020 → …