Karakterisasi, Aplikasi, dan Bioaktivitas Edible Film Kitosan/Pati dengan Bahan Aktif Minyak Atsiri - Sabella Vegasty; Triana Kusumaningsih; Maulidan Firdaus; Annisa Istiqomah (UNIVERSITAS SEBELAS MARET (UNS), 2025)
Penelitian terkait edible film kitosan telah banyak dikembangkan selama beberapa tahun terakhir. Edible film kitosan merupakan alternatif kemasan pangan yang ramah lingkungan. Kitosan dapat membentuk ikatan intermolekul dengan pati, yang membantu memperbaiki struktur dan sifat fisik film, meningkatkan kilap, transparansi, aktivitas antibakteri, dan mengurangi tingkat kebasahan campuran pelapis. Kombinasi biofilm kitosan-pati singkong merupakan kandidat kuat untuk pelapis dan pengemasan pangan. Campuran keduanya masih bersifat hidrofilik sehingga stabilitas mekanis, ketahanan air, dan perlindungan kelembaban masih jauh dari standar ideal. Penambahan minyak atsiri dapat meningkatkan kekuatan tarik, perpanjangan, dan memperkuat matriks polimer antara kitosan-pati juga berpotensi meningkatkan bioaktivitas dalam edible film. Kajian ini difokuskan pada (1) Pengaruh kombinasi minyak atsiri terhadap karakteristik fisik, kimia, termal, dan mekanik edible film kitosan/pati dan (2) Pembahasan bioaktivitas edible film kitosan/pati/minyak atsiri terhadap berbagai mikroorganisme dalam pangan (3) Aplikasi edible film kitosan/pati/minyak atsiri pada produk pangan.Characterization, Application, and Bioactivity of Edible Chitosan/Starch Film with Essential Oil Active Ingredients. Research related to chitosan edible film has been widely developed over the past few years. Chitosan edible film is an environmentally friendly alternative to food packaging. Chitosan can form intermolecular bonds with starch, which helps improve the structure and physical properties of the film, increases gloss, transparency, antibacterial activity, and reduces the wetness of the coating mixture. The combination of chitosan-cassava starch biofilm is a strong candidate for food coating and packaging. The mix of both is still hydrophilic, so the mechanical stability, water resistance, and moisture protection are still far from ideal standards. The addition of essential oils can increase tensile strength, elongation and strengthen the polymer matrix between chitosan-starch, which also has the potential to increase bioactivity in edible films. This review focuses on (1) The effect of essential oil combination on the physical, chemical, thermal, and mechanical characteristics of chitosan/starch edible films and (2) Discussion of the bioactivity of chitosan/starch/essential oil edible films on various microorganisms in food (3) Application of edible chitosan/starch/essential oil films on food products.