KARAKTERISTIK FUNGSIONAL EDIBLE FILM DARI KOMPOSIT PATI/KITOSAN/ASAM STEARAT: KARAKTERISTIK FUNGSIONAL EDIBLE FILM DARI KOMPOSIT PATI/KITOSAN/ASAM STEARAT

Ristika Oktavia Asrizaa (Jurusan Kimia, Fakultas Teknik, Universitas Bangka Belitung)
Shelly Victory (Jurusan Kimia, Fakultas Teknik, Universitas Bangka Belitung)
Shania Sakhila (Jurusan Kimia, Fakultas Teknik, Universitas Bangka Belitung)
Restani Eka Putri (Jurusan Kimia, Fakultas Teknik, Universitas Bangka Belitung)
Addela Amelia (Jurusan Kimia, Fakultas Teknik, Universitas Bangka Belitung)
Soluna Desbait Hutagalung (Jurusan Kimia, Fakultas Teknik, Universitas Bangka Belitung)

Jurnal Natural
Vol. 17 No. 2 (2021): JURNAL NATURAL

In this article, the author reports that the manufacture of edible films has been carried out as well as an analysis of the effect of adding starch on the functional characteristics of edible films. The stages of making bioplastics include extracting starch from empty oil palm fruit bunches, making edible plastics and material characterization. In the manufacture of bioplastics, variations in starch content are carried out to determine the most appropriate starch content in producing edible films. Based on the results of the FTIR characterization of edible films with variations in the amount of starch, it shows that the more the amount of starch added, the hydrophilic properties of the edible film will increase.