Main Article Content
Food packaging most used in order to keep the quality of food could be maintained to consumers. Plastic non-biogradable have weakness such as it is not degradable of environment and it is not safe to health because contain bhispenol. Edible film is solution for this problem because made of chitosan-starch. Starch is natural polymer that safe to use because easy to degradable, edible and economist. Corn starch contain high amylose content is 25%. Addition of chitosan could increase mechanical properties and barrier properties of edible film. The purpose of this research was to find out the effect of addition of chitosan on physiochemical properties edible film. Variation of chitosan used was 0,5; 1; 1,5 and 2 gram. The best result of solubility in water was addition chitosan 2 gram with value 49,74%.
Dang K. M. 2016 Morphological Characteristics and Barrier Properties of Thermoplastic Starch/Chitosan Blown Film. Carbohydrate Polymer, 150, 40-47.
Hui, Y. (2006). Handbook Of Food Science, Technology, And, Engineering Volume I. USA: Crc Press.
Kittur. F. S, K. R. (1998). Functional Packaging Properties of Chitosan Films. Zeithschrift fur Lebensmittel Untersuchung und Forshung, 44-47.
P. Forssell, R. L. (2002). Oxygen permeability of amylose and amylopectin films, Carbohydr. Polym, 125-129.
Rungsiri Suriyatem. 2018. Improvement Of Mechanical Properties And Thermal Stability of Biodegradable Rice Starch Based Films Blended With Carboxymethyl Chitosan. Industrial Crops & product. 122. 37-48
Sandhu, K. S. (2007). Some Properties of Corn Starches II: Physicochemical, Gelatinization, Retrogradation, Pasting And Gel Textural Properties. Food Chem 101, 1499-1507.
Shen, Shi. 2009. Antioxidant And Bacterial Activies of Eugenol Grafted Chitosan Nano Particles. Biotechnology and Bio Engineering. 104(1). 30-39
Sothornvit, R. K. (2001). Plasticizer effect on mechanical properties of b-lactoglobulin films. Journal of Food Engineering, 149-155.
Synowiecki, J., and Al-Khateeb, N.A., 2003. Production, Properties, and Some New Applications of Chitin and its Derivatives. Critical Reviews in Food Science and Nutrition, 43, no. 2, 145-171
Tomy J. Gutiérreza, N. J. (2015). Corn Starch 80:20 “Waxy”:Regular, “Native” and Phosphated, as Bio-Matrixes for Edible film. Procedia Materials Science 8, 304-310.
Vargas, M. P.-M. (2008). Recent advances in edible coatings for fresh and minimally processed fruits. Critical Reviews in Food Science and Nutrition,, 496-511.
Xiaoyong Song, G. Z. (2017). Effect of essential oil and surfactant on the physical and antimicrobial properties of corn and wheat starch films. Biological Macromolecules.