| dc.description.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%. | en_US |
