PEMBUATAN EDIBLE FILM DARI PATI BIJI MANGGA (Mangifera indica) DENGAN PENAMBAHAN KITOSAN

Fabrication of Mango (Mangifera Indica) Seed Starch Edible Film with The Addition Of Chitosan ANI Department of Chemistry, Faculty of Mathematics and Natural Sciences, Sebelas Maret University, Jl. Ir. Sutami No.36A Surakarta, 57126 ABSTRACT Fabrication of edible film from mango seed starch with chitosan addition has been conducted. The purpose of this research is to understand the effect of chitosan addition towered the edible film characteristic and biodegradability. Mango seed starch edible film was fabricated by dissolving mango seed starch in water until gelatinized and mixed with chitosan solution at varians ratio of 2:0; 0.5:0; 0.5:0.5; 0.5:1; 0.5:1.5; 0.5:2, and 0:2 (w/w, starch-chitosan) with the addition of 1% glycerol plasticizer. The solution was poured to the mold and dried at 60 °C. The physical and mechanical test were thicknees, water resistance, tensile strength and percent elongation, and biodegradability test. The mango seed starch edible film was then characterized using FTIR. The yield of mango seed starch is 21.45%. Starch extract of mango seeds has moisture content of 10.72% and ash content of 0.08%. The increasing of chitosan concentration allowed increasing of edible film thickness. The result shows that the higher chitosan concentration decreased the tensile strength and the percent elongation value. The largest tensile strength of mango seed starch edible film with the addition of chitosan is obtained at 6.61 MPa in 0.5:0.5 (w/w) with 0.28% elongation percentage. Biodegradability of edible film decreased with increasing chitosan concentration. The results obtained in the FTIR analysis does not form a new compound on edible film. It was indicated by FTIR spectra that does not give new wave numbers value. Keywords: edible film, starch, mango seed, chitosa