et al., S. (2025). Characteristics of Edible Film Based on Arrow Starch and Chitosan with Glycerol as Plasticizer. Egyptian Journal of Aquatic Biology and Fisheries, 29(1), 2683-2696. doi: 10.21608/ejabf.2025.414255
Saputra et al.. "Characteristics of Edible Film Based on Arrow Starch and Chitosan with Glycerol as Plasticizer". Egyptian Journal of Aquatic Biology and Fisheries, 29, 1, 2025, 2683-2696. doi: 10.21608/ejabf.2025.414255
et al., S. (2025). 'Characteristics of Edible Film Based on Arrow Starch and Chitosan with Glycerol as Plasticizer', Egyptian Journal of Aquatic Biology and Fisheries, 29(1), pp. 2683-2696. doi: 10.21608/ejabf.2025.414255
et al., S. Characteristics of Edible Film Based on Arrow Starch and Chitosan with Glycerol as Plasticizer. Egyptian Journal of Aquatic Biology and Fisheries, 2025; 29(1): 2683-2696. doi: 10.21608/ejabf.2025.414255
Characteristics of Edible Film Based on Arrow Starch and Chitosan with Glycerol as Plasticizer
Packaging is one of the products used as a coating of foodstuffs that serves to protect the quality of products or foodstuffs. The use of plastic as packaging is one of the biggest contributors to world’s waste because it is difficult to decompose in any media (non-biodegradable). Plastic packaging with synthetic polymers not only causes environmental damage but also endangers food, hence there is a need for an environmentally friendly packaging innovation that is good and safe for food, one of which is in the form of edible film. This study aimed to determine the physical characteristics of the edible film made from arrowroot starch with the addition of chitosan and glycerol. This research used the experimental method with the design of a complete randomized design model experiment. The treatments used were arrowroot starch 4%: chitosan 0% (P0), arrowroot starch 3.5%: chitosan 0.5% (P1), arrowroot starch 3%: chitosan 1% (P2), arrowroot starch 2.5%: chitosan 1.5% (P3) and arrowroot starch 2%: chitosan 2% (P4), with each treatment repeated 5 times. The main parameters in this study were the physical characteristics of edible film including thickness, tensile strength, and elongation at break. Data were analyzed using ANOVA (Analysis of variance) and continued with DMRT (Duncan Multiple Range Test) at a 5% level. The results showed that the formulation of edible film with the reduction of arrowroot starch and the addition of chitosan affected the physical characteristics, including thickness, tensile strength, and elongation at break. The best result was observed at arrowroot starch 2%: chitosan 2% (P4) treatment, which met the Japanese Industrial Standard (JIS).
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