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Food ScienTech Journal
Published by Universitas Sultan Ageng Tirtayasa
ISSN : 26854279     EISSN : 2715422X     DOI : http://dx.doi.org/10.33512/fsj.v1i1
Core Subject : Science, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Immunology & microbiology
FSJ is an open access, peer-reviewed, multidisciplinary journal dedicated to the publication of novel research in all aspects of Food Technology, with particular attention paid to the exploration and development of natural products derived from tropical—and especially Indonesian—biodiversity. Original research articles written in English and featuring well-designed studies with clearly analyzed and logically interpreted results are accepted, with a strong preference given to research that has the potential to make significant contributions to both the field of Food Technology and society in general. Topics include, but not limited to : Food Chemistry Food Microbiology Food Engineering Food Industry Management
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 121 Documents
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Beneng Taro Starch and Chitosan Effect on Edible Film Characteristics Syafutri, Merynda Indriyani; Widyatantri, Monica Satya; Santoso, Budi; Ichsan, Onne Akbar Nur; Malahayati, Nura; Aryani, Desi; Airlangga, Trubus
Food ScienTech Journal Vol 8, No 1 (2026): In Press
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v8i1.37023

Abstract

Packaging materials made of plastic have caused quite serious problems. Taro beneng tubers have the potential as an ingredient in making edible films because of starch content. The quality of edible film is influenced by the concentration of starch and chitosan as constituent components in the manufacture of edible film. This study aimed to determine the effect of different concentrations of beneng taro starch and chitosan on the physicochemical characteristics of edible film. This study used a Factorial Complete Randomized Design with two treatment factors: concentration of beneng taro starch (7%, 8%, and 9%) and concentration of chitosan (0.5%, 1%, and 1.5%). The results showed that concentration of beneng taro starch had significant effect on the percent value of elongation (%), thickness (mm), compressive strength (gf), white degree (%), and water vapour transmission rate (g.m-2.day-1), while chitosan concentration had a considerable effect on the percent value of elongation, thickness, compressive strength, white degree, and water vapour transmission rate of edible film. The best treatment was edible film with concentration of beneng taro starch 7% and chitosan concentration 0.5% with 24.00% of elongation, 0.21 mm of thickness, 80.77 gf of compressive strength, 75.05% of white degree, and 41.49 g.m-2.day-1 of water vapour transmission rate.

Page 13 of 13 | Total Record : 121

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