Pengembangan Edible Film Dengan Pemanfaatan Kitosan Dari Limbah Cangkang Rajungan Dan Pektin Dari Kulit Pisang

Ardiani, Liana and Rohmah, Nur Azizatur (2019) Pengembangan Edible Film Dengan Pemanfaatan Kitosan Dari Limbah Cangkang Rajungan Dan Pektin Dari Kulit Pisang. Diploma thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Edible film merupakan lapisan tipis yang dapat diaplikasikan sebagai bahan kemasan makanan karena bersifat biodegradable, aman bagi kesehatan dan dapat memperpanjang umur simpan makanan. Tujuan dari penelitian ini adalah pemanfaatan kitosan dari limbah cangkang rajungan dan pektin dari kulit pisang kepok sebagai bahan baku pembuatan edible film. Kitosan diperoleh dari proses degreasing, deproteinasi, demineralisasi dan deasetilasi cangkang rajungan yang kemudian dianalisa FT-IR, derajat deasetilasi, kadar air, kadar abu, dan viscositas. Pektin diperoleh dari proses hidrolisis kulit pisang kepok yang kemudian dianalisa kadar air, kadar abu, kadar metoksil, kadar galakturonat, dan derajat esterifikasinya. Edible film yang berbasis kitosan dan pektin dibuat melalui proses blending dengan rasio (K:P) 100:0 , 60:40 , 50:50 , 40:60 , 0:100 dan rasio (K:P) 100:0 ,50:50, 0:100 pada edible film komersial yang kemudian dianalisa ketebalan, kadar air, swelling degree, solubility in water, laju transmisi uap air (WVTR), biodegradabilitas dan aktivitas anti mikrobanya. Hasil penelitian menunjukkan bahwa edible film kitosan dan pektin yang paling optimal adalah rasio 50 : 50 dengan karakteristik ketebalan 0,2 mm, solubility in water 27,78%, WVTR 7,14 g/hari/m2, kadar air 43,75, swelling degree 56,09 % dan tingkat biodegradabilitas 18,18%.
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Edible film is a thin layer that can be applied as a safe packaging material because it is biodegradable, safe for health and can extend the shelf life of food. The objective of this research was to usage chitosan from rajungan shell waste and pectin from kepok banana peel as raw material for making edible films. The chitosan was obtained by process degreaing, deproteination, demineralitation and deacetylation of rajungan shell waste then analyzed by FTIR, degree of deacetylation (DD), moisture and ash content, and viscosity. Pectin was obtained by process hydrolysis of kepok banana peel then analyzed by moisture and ash content, methoxyl content, galacturonic content and degree of esterification. Edible film based on chitosan and pectin was prepared by blending with a ratio (K:P) 100 : 0, 60 : 0, 50 : 50, 40 : 60, 0 : 100) and compared to three controls with a ration (K : P) 100 : 0, 50 : 50, 0 : 100 then analyzed by thickness, moisture content, degree of swelling, solubility in water, water vapor transmission rate (WVTR) biodegradability and anti microbial activities. The results shows that the most optimal of edible film chitosan and pectin was the ratio of 50 : 50 with characteristics thickness is 0,2 mm, solubility in water is 27,78%, WVTR is 7,14 g/day/m 2 , moisture content is 43,75% , degree of swelling is 56,09%, and the level of biodegradability is18,18%.

Item Type:	Thesis (Diploma)
Uncontrolled Keywords:	Kitosan cangkang rajungan, pektin kulit pisang kepok, edible film
Subjects:	T Technology > TP Chemical technology > TP1140 Polymers
Divisions:	Faculty of Vocational > 24305-Industrial Chemical Engineering Technology
Depositing User:	Liana Ardiani
Date Deposited:	12 Aug 2026 07:50
Last Modified:	12 Aug 2026 07:50
URI:	http://repository.its.ac.id/id/eprint/68100

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