Pembuatan Edible Film dari Pati Eceng Gondok dan Kitosan Jamur Tiram (Pleuorotus Ostreatus)
DOI:
https://doi.org/10.30872/cmg.v8i2.17831Abstract
Penelitian ini bertujuan untuk mengembangkan edible film berbasis pati eceng gondok dan kitosan yang diekstrak dari jamur tiram (Pleurotus ostreatus) dengan fokus pada karakterisasi sifat fisikokimia film yang dihasilkan. Kitosan diekstrak dari jamur tiram melalui proses deproteinasi, ekstraksi, dan pemutihan, kemudian dikarakterisasi menggunakan spektroskopi FTIR. Hasil analisis FTIR menunjukkan keberadaan gugus fungsi karakteristik kitosan pada pita serapan 3400-3200 cm⁻¹ (-OH dan -NH₂) dan 2920-2870 cm⁻¹ (C-H), mengkonfirmasi keberhasilan ekstraksi. Edible film dibuat dengan memvariasikan konsentrasi gliserol (1%, 2%, dan 3%) sebagai plasticizer. Hasil karakterisasi menunjukkan ketebalan film berkisar 0,15-0,19 mm, dengan peningkatan ketebalan seiring pertambahan konsentrasi gliserol. Kadar air film meningkat dari 9,0% pada konsentrasi gliserol 1% menjadi 24,0% pada konsentrasi 3%, sementara ketahanan air menurun dari 70% menjadi 58%. Formulasi optimal diperoleh pada konsentrasi gliserol 2% dengan karakteristik ketebalan 0,16 mm, kadar air 12%, dan ketahanan air 69%, memenuhi standar industri untuk aplikasi kemasan makanan. Penelitian ini mendemonstrasikan potensi pemanfaatan pati eceng gondok dan kitosan jamur tiram dalam pengembangan material kemasan biodegradable, memberikan alternatif berkelanjutan untuk kemasan konvensional sekaligus memanfaatkan sumber daya lokal yang melimpah. Kata kunci: edible film, pati eceng gondok, kitosan jamur tiram, gliserol, kemasan biodegradableReferences
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