Modification of Mango Extract with Mixture of Chitosan, Glycerine and Tapioca to Produce Edible Film

Abstract

Edible film by mixture of mango extract with chitosan, glycerol and tapioca has been produced. The homogeneous mixture formed on akrilik metal sheet and dried into oven at temperature of 30^oC for 2 days. The result of physical test was tensile strength about 0,2285 Kg F/mm² and elongation about 48,9100% and thickness about 0,2480 mm² and base on SEM test to film that result the compatible film and showed a smooth and thin surface, FTIR test result the long wave is from 3230 – 3400 cm^-1 that showed strecth of –OH and – NH groups. The long wave from 1800 – 2200 cm^-1 is vibration of NH⁺ group. This is showing, there is interaction between glycerine, tapioca, chitosan from edible film. The nutrition test results that water degree about 17,1700%, protein degree about 5,500%, carbohydrate degree about 72,220%.

Keywords: modification, mango extract, chitosan, glycerine, tapioca, edible film.