Karakteristik Edible Film dari Pati Kentang Termodifikasi (Solanum tuberosum L.) dengan Penambahan Gliserol dan Kitosan dari Sisik Ikan Mas sebagai Pengemas Fillet Ikan

Abstract

Characteristics of edible film from modified potato starch with the addition of glycerol and chitosan from carp scales as fish fillet packaging was made by heating and stirring at 70°C for 30 minutes and drying for 2 days. The best edible films produced from this study were obtained in 5 g starch variations with 5% chitosan and 1% glycerol. Spectrum analysis of the FT-IR results showed that the edible film was the result of physically mixing the components of the edible film, so no new functional group peaks were found. Solubility test of 60.70%, ash content 0,132 mm. Proximate analysis test for 17.20%, ash content 4.87%, protein content 7.64%, fat content 2.04%, carbohydrate content 68.25%. The results of the antibacterial activity test of the edible film produced against Escherichia coli bacteria showed a strong inhibition zone with a diameter of 19.4 mm and against Staphylococcus aureus showed a strong inhibition zone with a diameter of 12.4 mm. For the application of edible film to fish fillets, it was found that edible film with 5% chitosan variation in chiller storage was more durable than other variations where on the 15th day of testing data obtained at a moisture content of 84.00%.