PENGARUH BERBAGAI KONSENTRASI KITOSAN TERHADAP KARAKTERISTIK MEKANIK EDIBLE FILM PATI KACANG MERAH (Phaseolus vulgaris) SEBAGAI SUMBER BELAJAR

Edible film is a thin layer that coats food that is suitable for consumption, and can be degraded by nature biologically. The most widely used ingredient in the manufacture of edible film is starch, one of which is red bean starch (Phaseolus vulgaris). Edible film made from red bean starch (Phaseolus vulgaris) has low mechanical characteristics, brittle and easily broken. Chitosan is a hydrocolloid that from Crustaceae animal skin that can be used to make edible film. Edible film produced from chitosan material is strong, elastic, flexible, and difficult to tear so that it is able to improve the mechanical properties of edible film. The aim of the study was to analyze the influence of various chitosan concentrations on the mechanical characteristics of edible red bean (Phaseolus vulgaris)starch film as a learning source. This study used the posttest-only control group design with a RAL (complete random design) trial design consisting of 5 chitosan concentration treatment groups 0%, 1%, 2%, 3%, and 4%. The study tested the mechanical characteristics of edible film which include tensile strenght, elongation, and modulus young. The research data was analyzed with one way anova and followed by the Duncan test at a significance level of 5%. The results of the data analysis showed the effect of various chitosan concentrations on the mechanical characteristics of edible red bean starch film (Phaseolus vulgaris). Tensile strength values range from 4,68 – 17,7 MPa, elongation at break values range from 19,334 – 34%, and modulus young values 0,816 – 2,468 MPa. The results of this research can be used as a Biology learning resources 10th grade Senior High School