Pengaruh penambahan Gliserol dan Kitosan terhadap karakteristik Edible Film dari Kombucha Teh Hijau (Camelia sinensis L.)

Kartika, ade and Hafsari, Anggita Rahmi and Suryani, Yani Pengaruh penambahan Gliserol dan Kitosan terhadap karakteristik Edible Film dari Kombucha Teh Hijau (Camelia sinensis L.). Jurnal ilmiah peternakan terpadu, https://jurnal.fp.unila.ac.id/index.php/JIPT/index.

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Abstract

Edible film is a thin layer made of materials that can be broken down as packaging materials or coatings for food products. Edible film serves as a barrier (barrier) to the masses and serves to protect food from physical, chemical, and microbiological damage. The addition of plasticizers in the manufacture of edible films plays an important role for the characteristics of edible films. The purpose of this study was to determine the effect of giving glycerol and chitosan to the characteristics of edible film from kombucha green tea (Camellia sinensis L.). This study used a completely randomized design (CRD) with a concentration of 5% glycerol and 1%, 3%, 5% chitosan. Research parameters include thickness test and solubility test. The results of this study indicate that P3 (5% glycerol + 5% chitosan) has a thickness level of 0.32 mm and a water solubility rate of 49.408%. These characteristics are better compared to the results of the treatment on Control (5% glycerol), P1 (5% glycerol + 1% chitosan), and P2 (5% glycerol + 3% chitosan).

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