An Edible Film Characteristic of Chitosan Made from Shrimp Waste as a Plasticizer

Abstract

The edible film is expected to replace the plastic packaging, so it can reduce plastic waste used. Information about edible film as food packaging that is stored at room temperature is still very few found. The aims of research is to assess the characteristics of an edible film from chitosan for biodegradable packaging to substitute plastic in general that it could not be processed further. The results of characterization making edible film chitosan with the addition of a plasticizer from carrageenan produce the value of the thickness, and tensile strength film meet the criteria of standard value for characterization of edible film, while the transmission of water vapor and the percentage of lengthening is not yet meet the criteria of standard value for characterization of edible film. Packaging is the final part of a process for the production of foodstuffs or other products. Today, the packaging industry is dominated by packaging materials made from plastic. This resulted in the increase of plastic waste in the world. Plastic packaging commonly used type of polyethylene, polystyrene, polyvinylchloride (PVC) and resins that many impacts are not as good as the environmental damage can not be decomposed by microorganisms, expensive in recycling and contamination of foodstuffs was due to the presence of certain substances migrated into the food material. One alternative solution is the use of edible film which has several advantages, which are able to protect the product, the original appearance of the product can be maintained, safe for the environment and can be eaten.

Keywords: edible film, chitosan, carrageenan, plasticizer