TY - JOUR
T1 - Characteristics of edible film from chitosan as biodegradable packaging
AU - Saputra, E.
AU - Tjahjaningsih, W.
AU - Abdillah, A. A.
N1 - Publisher Copyright:
© Published under licence by IOP Publishing Ltd.
PY - 2021/4/1
Y1 - 2021/4/1
N2 - 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%.
AB - 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%.
UR - http://www.scopus.com/inward/record.url?scp=85104195034&partnerID=8YFLogxK
U2 - 10.1088/1755-1315/718/1/012078
DO - 10.1088/1755-1315/718/1/012078
M3 - Conference article
AN - SCOPUS:85104195034
SN - 1755-1307
VL - 718
JO - IOP Conference Series: Earth and Environmental Science
JF - IOP Conference Series: Earth and Environmental Science
IS - 1
M1 - 012078
T2 - 3rd International conference on Fisheries and Marine Sciences, INCOFIMS 2020
Y2 - 10 September 2020
ER -