Utilization of waste is very necessary in the development of industrial. Waste can also be utilized in the food industry. Kupang (Corbulla faba hinds) production so much for every day can cause new problems that is the form of skin waste. Kupang is from shellfish. The accumulate are mostly collected and sold for a mixture of animal feed and fertilizer. Seeing this can lead to new ideas such as utilizing the skin waste kupang to be processed into new products that can be useful as chitosan. Edible film is a thin layer that can be consumed and used as a coating or barrier between food and the surrounding environment. The factor that affects the making of edible chitosan film is the addition of glycerol. Glycerol is a polyhydric alcohol compound with three hydroxyl groups in one molecule (trivalent alcohol). The function of glycerol in edible film making is to overcome the fragile properties of films caused by intermolecular forces. The purpose of this research was to know the effect of chitosan concentration from kupang skin and glycerol on edible film.This study used a Completely Randomized Design (RAL) consisting of 9 treatments. The treatment with different chitosan concentrations (3%, 4% and 5% (wv)) and addition of glycerol concentration (0.4 mL g; 0.5 mL g and 0.6 mL g). The data were analyzed by using Analysis of Variance and Duncan (α = 5%) .The result of this experiment showed that the best treatment was edible film with 5% chitosan and 0.4 ml g glycerol. Edible film of chitosan had a thickness value of 0.275 mm, tensile strength of 183.54 kgf cm2, elasticity 15.05%, and value of steam transmission rate 387.644 g m2.day. Keywords: Kupang Skin, Chitosan, Glycerol, Edible Film
Application Kitosan of Kupang Skin (Corbulla faba hinds) on Edible Film Produced *1Hapsari N., 2Rosida, D.F.,3Sarofa U., 3Wikasitakusuma, B., 4Sudaryati., 5Dewati, R 1,5 Departement of chemical engineering, Faculty of Engineering University of Pembangunan Nasional “Veteran” Jawa Timur, Surabaya 2,3,4 Departement of Food Technology, Faculty of Engineering University of Pembangunan Nasional “Veteran” Jawa Timur, Surabaya Jalan Raya Rungkut Madya Gunung Anyar Surabaya 60294 Indonesia *E-mail: nurhapsari2000@yahoo.com Abstract Utilization of waste is very necessary in the development of industrial Waste can also be utilized in the food industry Kupang (Corbulla faba hinds) production so much for every day can cause new problems that is the form of skin waste Kupang is from shellfish The accumulate are mostly collected and sold for a mixture of animal feed and fertilizer Seeing this can lead to new ideas such as utilizing the skin waste kupang to be processed into new products that can be useful as chitosan Edible film is a thin layer that can be consumed and used as a coating or barrier between food and the surrounding environment The factor that affects the making of edible chitosan film is the addition of glycerol Glycerol is a polyhydric alcohol compound with three hydroxyl groups in one molecule (trivalent alcohol) The function of glycerol in edible film making is to overcome the fragile properties of films caused by intermolecular forces The purpose of this research was to know the effect of chitosan concentration from kupang skin and glycerol on edible film.This study used a Completely Randomized Design (RAL) consisting of treatments The treatment with different chitosan concentrations (3%, 4% and 5% (w/v)) and addition of glycerol concentration (0.4 mL / g; 0.5 mL / g and 0.6 mL / g) The data were analyzed by using Analysis of Variance and Duncan (α = 5%) The result of this experiment showed that the best treatment was edible film with 5% chitosan and 0.4 ml / g glycerol Edible film of chitosan had a thickness value of 0.275 mm, tensile strength of 183.54 kgf / cm2, elasticity 15.05%, and value of steam transmission rate 387.644 g / m2.day Keywords: Kupang Skin, Chitosan, Glycerol, Edible Film Introduction The waste can also be utilized in the food industry Indonesia is a waters country with increasing sea products every year The sea products are diverse one of which is kupang Kupang is one of the marine fishery products and belongs to clams Chitosan is a chemical compound derived from chitin biological material, an organic compound that is abundant in nature after cellulose Chitin is commonly obtained from the invertebrate animal skeletons of the Arthopoda sp, Molusca sp, Coelenterata sp, Annelida sp, Nematode sp groups, and some of the fungal groups, apart from the invertebrate animal skeleton, are also found in the gills of fish, trachea, intestinal wall and on the skin of squid That chitosan can be derived from shell crab (Portonus sanginolentus L.) which can be analyzed characteristics of chitosan from the crab shell Chitosan can be made as raw material for edible film Edible film is a thin film made of edible material, coated or placed between product components that act as a barrier to mass transit (eg water vapor, gases, fats, solutes, light), and to improve handling a food Nurhayati and Agusman (2011) which states that edible chitosan film from shrimp waste can be used as packaging or coating on fresh fruits, meat products and other food products Katili et al (2013) states the addition of chitosan has an effect on the thickness of the edible film, because the more chitosan, the total dissolved solids will be greater, causing the edible chitosan film to become thicker, but the film thickness is also affected by the volume of solution poured into the mold One of the most important things in making edible film chitosan is with the addition of plasticizer Plasticizer commonly used is plasticizer glycerol The function of the addition of glycerol plasticizer is that the resulting edible film can be elastic and not rigid the addition of glycerol will produce a more flexible and smooth film, the higher the added concentration of glycerol, the increased thickness and elasticity of the edible film, but the value of the edible tensile strength decreases Therefore, in this study edible film preparation is added with plasticizer glycerol in order to form a good film Materials and methods The main ingredients used in this chitosan edible film production was the Kupang skin waste used as chitosan which is applied to edible film In this research, two treatment factors were made The first factor was difference of chitosan concentration (3%, 4% and 5% b / v) The second factor was difference of glycerol concentration (0.4, 0.5, 0.6 ml / g chitosan) 2.1 The production of chitosan Kupang skin was cleaned, washed and dried at 80C for 24 hours After that the skin kupang smoothed Kupang leather was added 3.5% NaOH (1:10) and heated to 65 oC for h while stirring the mixture was cooled, filtered and washed with aquadesh until neutral pH The mixture was then dried at 60 °C for h The deproteinated residue was added 1.0 N HCl solution at a ratio of 1:15 (w / v) and left for 30 at room temperature while stirring Then the mixture was filtered and washed with aquades until the pH was neutral The residue obtained was then dried at 60oC for h Chitin demineralization results were added with 50% NaOH (1:10) and stirred while heated to 100 oC for 1.5 h The mixture was filtered and washed with aquades until neutral Then the residue was dried by oven with temperature 60oC for h This deacitylation product called chitosan 2.2 Edible Film Making Kitosan Chitosan (3%, 4%, 5% gram) was dissolved with 100 ml glacial acetic acid 1% The dissolution process was done so as to mix chitosan gel with acetic acid completely Chitosan solution was heated at 50 oC while stirring for 60 minutes using a magnetic stirrer Chitosan solution was then filtered so that the bubbles and debris trapped in the solution can be lost The chitosan solution was then reheated at 50C for 15 minutes, during which the heating was carried out and the addition of a glycerol plasticizer (with a concentration variable of 0.4, 0.5, 0.6 ml) for each chitosan composition (3.4.5 grams) After the mixture has homogeneously mixed Edible solution is poured onto printed media that has been cleaned with alcohol Each sample is poured into the same number of print media, to know the difference in the thickness of each sample Edible ready film then put in oven with temperature 60C for - hours The edible sheet of chitosan film was then removed from the print media and then tested the physical properties of edible chitosan film Results and discussion Kupang skin yield from the process of deproteination, demineralisation, and deasetiltioni respectively by 85%, 52.38%, and 88.18% The data obtained almost the same with research Cakasana et al (2014) that the yield of rendemen on deproteination, demineralization and deacetylation process of rice husk shell in sequence is 88%, 54,41%, and 87,96% respectively Table Characteristic of kupang chitosan 3.1 The thickness of Edible Film In Table it can be seen that the highest average thickness value is 0.29 mm obtained from chitosan Concentration of 5% and glycerol 0.6 ml / g, while for the lowest average value that is 0.10 mm in use 3% chitosan concentration and 0.4 ml / g of glycerol The higher concentration of chitosan and glycerol causes the edible film thickness to increase Table The thickness value of edible chitosan treatment Chitosan concentration (%) Gliserol (mL/g) 0.4 0.5 0.6 0.4 0.5 0.6 0.4 0.5 0.6 Thickness (mm) 0,10 ± 0,007a 0,14 ± 0,014b 0,17 ± 0,014c 0,18 ± 0,007c 0,23 ± 0,007d 0,25 ± 0,007de 0,27 ± 0,007ef 0,28 ± 0,014f 0,29 ± 0,000f Water Vapor Transmission(g/m hari) 281,73 ± 1,625a 289,84 ± 1,470b 297,01 ± 0,914c 307,60 ± 1,164d 323,83 ± 1,387e 342,77 ± 1,245f 387,64 ± 1,494g 401,62 ± 1,810h 414,58 ± 1,776i Chitosan concentration is the number of chitosan monomers in a chitosan polymer and the addition of glycerol will lead to the formation of a bond between acetic acid in chitosan and glycerol molecule This bond adds magnification to the chemical structure of the chitosan so that the gaps that form in the chitosan polymer more and more so that the edible film thickness is increasing The addition of chitosan dissolved in acetic acid causes the carboxylic group and the positively charged protein residue of the soluble chitosan in acetic acid to determine the formation of electrostatic forces in the formation of the polysaccharide-protein complex to form a film Therefore, the more chitosan that dissolves in glacial acetic acid then the chitosan solution will be more thickened Arham et al., (2016) increases in thickness due to the glycerol molecule occupying the void in the matrix and interacting with the edible film to form a polymer which causes the distance between the polymer increases thereby increasing the film thickness 3.2 The Water Vapor Transmission Rate (WVTR) In Table it can be seen that the highest rate of water vapor transmission (WVTR) was 414,588 g / m2.day which is at 5% chitosan concentration and 0.6 mL / g glycerol, while for the lowest transmission rate 281,7335 g / m2.day ie at 3% chitosan concentration and 0.4 mL / g glycerol The relationship between differences in the concentration of chitosan and glycerol in the water vapor transmission rate (WVTR) edible film is shown in Figure below: Figure a graph of the relationship between chitosan administration and administration of glycerol in the rate of chitosan edible transmission of chitosan film Figure showed that with higher chitosan concentration and higher glycerol addition, the higher the water vapor transmission rate will be This was because the more concentration of chitosan and the more glycerol addition, the bonds formed between chitosan and glycerol more and more, causing the pores formed more and more so that the power to absorb water is greater, because the hydrogen bonds formed between water molecules and glycerol molecules which is hydrophilic is increasing, this is what causes the value of water vapor transmission rate increases Another thing that affects the increase in the value of the vapor transmission rate of edible film of kupang leather chitosan is the thickness value of each edible film, the thicker the edible film the more moisture absorption capacity will be Myllarinen et al., (2002) states that the rate of water vapor transmission of a polysaccharide film is related to the thickness of the edible film This leads to an increase in the occurrence of disfusion which causes the increase in the average mobility of water molecules The presence of hydrophilic components causes the film to be easily expanded and absorbed water (Katili et al, 2013) McHugh and Krochta (1994) suggest that in general films made of polysaccharides and proteins have a high value of water vapor transmission rates because of polymer polymeric materials and have high amounts of hydrogen bonds so as to produce moisture absorption in high humidity In this study showed that the average rate of water vapor transmission continues to increase along with the increased chitosan concentration followed by increased glycerol The results of katili et al (2013) obtained a higher deacetylation degree (86.64%) than the results of this study (67.20%) This results in a higher water vapor transmission rate generated by Katili (2013) (165.56 559.48 g / m2 Day) than in this study 281,735-414,588 g / m2.day The higher the degree of deacetylation the more the number of amino acid groups The amino acid group has hydrogen bonds, with higher deacetylation levels causing higher water absorption, which causes water absorption to interfere with intermolecular chain interactions, followed by increased dysphosity and capable of absorbing water vapor from the air 3.3 The tensile strength Based on the research edible chitosan kupang film with the addition of chitosan 5% yields the average value of thickness of 0.29 mm The results of this study were strengthened by Kerch and Korkhov (2010), that edible chitosan film with a high thickness value of 0.3 mm yielded a high value of tensile strength The tensile strength of edible films increases with the addition of chitosan concentration These results prove that the addition of chitosan concentration can strengthen the chitosan matrix to increase the tensile strength of edible chitosan film Research Muzzarelli et al (1997) in Park et al (2002), explains that the tensile strength of edible chitosan film increases with increasing chitosan molecular weight along with the increased edible thickness of chitosan film The more concentration of chitosan used, the value of tensile strength will increase This is because the more chitosan addition, the bond between the monomers in the preparation of chitosan polymer more and more strong so that the greater tensile strength Setiani et al (2013) the addition of larger chitosan causes tensile strength is also greater, this is because the addition of chitosan increase the density of alloy, so the regularity of the resulting polymer structure is increasing and difficult to break The tensile strength produced by Katrili (2013) is higher (139,446 kgf / cm2 - 257,144 kgf / cm2) than in this study 148,875 kgf / cm2 - 165,19 kgf / cm2 This is because the higher the degree of deacetylation the more the number of sides of amino acid groups it (Tsai et, al., 2004) Amino acids contain polar groups, in the preparation of edible acetic acid film dissolved in aquadesh where the aquades have a polar gusus The non polar bond with the polar is more unstable compared to the polar and polar bonds, so with higher deacetylation the resulting edible film has a polar group on the amino acid which causes more bonds between polar and polar than the more stable aquades that will produce stronger pull that is not easily broken (Tsai et al., 2004) The addition of glycerol concentration showed an average value of tensile strength of edible film chitosan 143,60 kgf / cm2 - 165,18kgf / cm2 The glycerol molecule forms a gap between the chitosan bonds, so the bond strength is blocked by the glycerol molecule and causes the bond to break easily The results in this study are in line with the results of research conducted by Purwanti (2012), which states that the more the amount of glycerol added, causing a decrease in the value of the resulting tensile strength of the resulting film This is in accordance with the theory proposed by Krochta et al (1994) which states that the plasticizer will decrease the hydrogen bond in the edible film thus increasing the flexibility of the edible film, then with increased flexibility the tensile strength of the edible film will be lower The addition of plasticizer over a certain amount will result in a film with a lower tensile strength 3.4 Elasticity The addition of chitosan concentration showed an average of 16,15% - 22,26% edible chitosan elasticity The more concentration of chitosan used then the value of elasticity will decrease This is because the density of film or alloy causes the density of the inter-polymer bond to increase so that its elasticity decreases Nurfajrin et al (2013) states that the percent elasticity decreases when the weight of chitosan is added greater, where the greater the concentration of chitosan, the percentage of elasticity decreases This is due to the decreasing distance of intermolecular bonds The higher the degree of deacetylation the smaller the molecular weight The polymers formed on high degrees of deacetylation will be degraded into smaller molecular weight polymers The formation of edible films is influenced by the weight of chitosan where the higher the molecular weight the lower the elasticity produced Treatment of addition of glycerol concentration showed the average of elasticity of edible film chitosan 18.3% - 20,31% The addition of glycerol will reduce the intermolecular force so that the mobility of the polymer molecular chain increases, this is why the edible film has many pores so that it becomes more elastic along with the addition of more glycerol The greater the composition of glycerol the greater the percentage of elasticity, which means that the more glycerol is added, the bioplastic properties will be more elastic This is because the edible film without the addition of glycerol is rigid or not elastic, so the ability to edible film to elastic to be reduced Increasing the amount of glycerol will result in edible films with a higher percentage of elongation within the edible range of films that are not flaccid That increased glycerol would have an impact on the increase in elasticity significantly Increased glycerol concentrations of up to 10% tend to increase elasticity due to the reduction of intermolecular interactions between the polymer chains which impact on the elongation of elongation and the flexibility of the film (Arham et al., 2016) The statement of Arham et al (2016) states that glycerol as a plasticizer added in edible film production improves the mechanical properties of the film so that the film becomes more flexible as the plasticizer can reduce the bonds between molecules in the polymer chain so that the elasticity increases as glycerol increases This is similar to other hydrophilic films made of polysaccharides and proteins Oses et al., (2009) reported that the increased content of the plasticizer to a certain concentration will increase the extension That the addition of glycerol and higher concentrations for chitosan films yielded higher elasticity values due to Plasticization The addition of glycerol promotes the interaction between chitosan and glycerol through the hydrogen bond in the film Conclusion Edible leather chitosan film of best treatment was obtained from treatment of chitosan concentration 5% and addition of glycerol concentration 0,4 ml / gr with characteristic thickness value 0,275 mm, tensile strength 183,54 kgf / cm2, elasticity 15,05%, and rate steam transmission 387,644 g / m2.day The results of thickness, tensile strength, and elasticity of the best edible film treatment in this study have met the SNI standard Acknowledgment This Research Was Funded By the Directorate General of Higher Education, Ministry of Education and Culture through the superior research (PUPT 2016-2018) Reference Arham, R., Mulyati, M.T., Metusalach, M dan Salengke, S 2016 Physical and mechanical properties of agar based edible film with glycerol plasticizer International Food Research Journal, 23(4), 1669-1675 Cakasana, N., J Suprijanto and A Sabdono 2014 Chitosan Antioxidant Activity Produced from Simpang Shrimp Shells (Amusium sp) and Kupang rice (Tellina sp) Journal of Marine Research, (4), 395-404 Katili, S., Harsunu, B.T., Irawan, S 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low molecular weight chitosan obtained from cellulose digestion of chitosan Journal Food Prot, 67, 396-398 Wittaya T 2013 Influence of Type and Concentration of Plasticizer on the Properties of Edible Film From Mung Bean Proteins Journal KMITL Science And Technology, 13 (01), 51 – 58 ... the hydrogen bond in the film Conclusion Edible leather chitosan film of best treatment was obtained from treatment of chitosan concentration 5% and addition of glycerol concentration 0,4 ml /... the value of the vapor transmission rate of edible film of kupang leather chitosan is the thickness value of each edible film, the thicker the edible film the more moisture absorption capacity... added concentration of glycerol, the increased thickness and elasticity of the edible film, but the value of the edible tensile strength decreases Therefore, in this study edible film preparation