PEMANFAATAN KITOSAN SEBAGAI BAHAN DASAR PEMBUATAN EDIBLE FILM DARI PATI UBI JALAR KUNING

Abstract

The purpose of this research was to obtained the best chitosan
concentration in making edible film from sweet potato starch. This research used
Completely Randomized Design (CRD) with five treatments and three
replications. Data were obtained using analysis of variance (Anova) continued by
Duncan’s New Multiple Range Test (DNMRT) test at 5%. The treatments in this
research was K (chitosan 2%), K2 (chitosan 3%), K3 (chitosan 4%), K4 (chitosan
5%) and K5 (chitosan 6%). The results of analysis of variance showed that the
used different concentration of chitosan was significantly affected on the degree
on thickness, resistance of water, transparency of the value, and water vapor
transmission rate. The best treatment in this research was treatment of K5
(chitosan 6%) with degree of thickness 0,20 mm, resistance of water 21,77%,
transparency of the value 2,12, and water vapor transmission rate 0,02 g/m2/h.
Keyword: sweet potato starch, chitosan, edible film.