Characteristics of Moisture Content, Swelling, Opacity and Transparency with Addition Chitosan as Edible Films/Coating Base on Casein

Apriliyani, Mulia Winirsya and Purwadi, Purwadi and Manab, Abdul and W. Apriliyanti, Mulia and D. Ikhwan, Alvira (2020) Characteristics of Moisture Content, Swelling, Opacity and Transparency with Addition Chitosan as Edible Films/Coating Base on Casein. Advance Journal of Food Science and Technology, 18 (1). pp. 9-14. ISSN 2042-4876

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Abstract

The objectives of this study was to characterize moisture content, swelling, opacity and transparency of casein solution addition chitosan as edible films/coatings.The effect of chitosan solutions on edible films/coating was chitosan solution 4% of the amount of casein solution. The thickness average value of the casein chitosan edible film is 0.076-0.087 mm. The EFC4 treatmentwas obtained in the lowest moisture content 29.24%, swelling degree 5.48% and opacity 0.078%. High moisture content in the edible film will affect the resistance of the film produced and the packaged product. The lowest average value was found in the EFC4 treatment and EFC2 treatment with a value of transparency 0.63%. The highest concentration of chitosan solutions will tend to decrease the value of moisture content, swelling and opacity edible films/coating.

Item Type: Article
Subjects: 140 - Rumpun Ilmu Tanaman > 160 - Teknologi dalam Ilmu Tanaman > 162 - Teknologi Hasil Pertanian
Divisions: Kepegawaian
Depositing User: Mulia Winirsya Apriliyanti
Date Deposited: 24 Feb 2021 05:27
Last Modified: 24 Feb 2021 05:27
URI: https://sipora.polije.ac.id/id/eprint/2639

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