scholarly journals Pengolahan Edible Film Nata de Coco dan Aplikasinya sebagai Coating pada Daging Kelapa Muda [Processing of Edible Film Nata de Coco and Its Application as Coating on Young Coconut Meat]

Buletin Palma ◽  
2018 ◽  
Vol 19 (2) ◽  
pp. 57
Author(s):  
Barlina Rindengan ◽  
Suryani Lahea ◽  
Engelbert Manaroinsong
Keyword(s):  
Raw Materials ◽  
Transmission Rate ◽  
Edible Coating ◽  
Raw Material ◽  
Edible Film ◽  
Agricultural Product ◽  
Treatment Comparison ◽  
Randomized Design ◽  
Tender Coconut ◽  
Coconut Meat

<p align="center"> </p><p>Biocellulose nata de coco is a potential raw material for edible film processing as an environmentally friendly packaging. Edible film applications on foodstuffs can extend the shelf life of the product.  This study aims to determine the formulation and good characteristics of the processing of raw materials of bioselulose nata de coco edible film which are suitable for packaging materials as well as changes in the quality of tender coconut meat applied by edible coating during storage.   The research was conducted at the Laboratory of Palm Research Institute and Laboratory of Agricultural Product Technology Engineering, UGM-Yogyakarta in January to December 2016. The study was conducted in two stages, the first stage is formulation and processing of the edible fim, using Completely Randomized Design (RAL), with the treatment comparison between biocelulose nata de coco (BS): CMC and glycerol (GLI), as follows: Formula 1 = BIS: CMC: GLI = 100: 0: 0; Formula 2 = BIS: CMC: GLI = 99.5: 0.5: 0; Formula 3 = BIS: CMC: GLI = 99.0: 1.0: 0; Formula 4 = BIS: CMC: LI = 98.5: 0.5: 1; Formula 5 = BIS: CMC: GLI = 98,0: 1,0: 1,0; Formula 6 = BIS: CMC: GLI = 98.0: 5: 1,5;  Formula  = BIS: CMC: GLI = 97.5: 1.0: 1.5;  Formula 8 = BIS: CMC: GLI = 97.5: 0.5: 2.0; and Formula 9 = BIS: CMC: GLI = 97.0: 1.0: 2.0. The second stage, edible film application that has a good characteristic on young coconut meat slices, then packed using vacuum method and stored for three months in Refrigerator and Freezer. The results showed that, edible film comparison: CMC: GLI = 97.5: 1.0: 1.5 is acceptable and has 0,0551 mm in thickness, tensile strength 19,0747 Mpa, elongation 18,2618%, vapor transmission rate 16,878 (g / m2 / 24 hour) and better brightness value (clear). The application of edible coating biocellulose nata atslices on young coconut meat and stored in Freezer can reduce total microbial growth and up to 3 months and is still favored by panelists.</p><p> </p><p class="whs24" align="center"><strong>ABSTRAK</strong></p><p>Bioselulosa nata de coco merupakan bahan baku potensial untuk pengolahan edible film sebagai kemasan yang ramah lingkungan. Aplikasi edible film pada bahan pangan dapat memperpanjang masa simpan produk.  Penelitian ini bertujuan untuk mengetahui formulasi dan karakteristik yang baik dari pengolahan <em>edible film </em>berbahan baku bioselulosa nata de coco yang sesuai untuk bahan kemasan serta perubahan mutu  daging buah kelapa muda yang diaplikasi <em>edible coating </em>selama penyimpanan. Penelitian dilaksanakan di Laboratorium Balai Penelitian Tanaman  Palma, dan Laboratorium Rekayasa Teknologi Hasil Pertanian, UGM-Yogyakarta pada bulan  bulan Januari sampai Desember 2016.. Penelitian dilakukan dalam dua tahap, tahap pertama formulasi pengolahan edible fim, dilakukan menggunakan Rancangan Acak Lengkap (RAL), dengan perlakuan:perbandingan antara bioselulosa nata de coco (BS) : CMC dan gliserol (GLI), sebagai berikut :  Formula 1= BIS:CMC:GLI=100:0:0;  Formula 2=BIS:CMC:GLI=   99,5:0,5:0;  Formula 3=BIS:CMC:GLI= 99,0:1,0:0; Formula 4=BIS:CMC: LI=98,5:0,5 :1;  Formula 5=BIS:CMC:GLI= 98,0:1,0:1,0; Formula 6 F=BIS:CMC:GLI= 98,0:5:1,5; Formula 7=BIS:CMC:GLI= 97,5:1,0:1,5; Formula 8=BIS:CMC: GLI=97,5:0,5:2,0; dan  Formula 9=BIS:CMC:GLI= 97,0:1,0:2,0. Ulangan tiga kali sehingga ada 27 satuan percobaan. Tahap kedua aplikasi edible film yang memiliki karakterisik yang baik pada irisan daging kelapa muda terolah minimal. Kemudian dikemas secara vacum dan disimpan sampai tiga bulan di dalam Refrigerator dan Freezer. Hasil penelitian menujukkan bahwa, e<em>dible film</em> berbahan baku bioselulosa nata de coco (BIS) dengan penambahan carboxymethylcellulose (CMC) dan gliserol (GLI)  perbandingan BIS : CMC : GLI=   97,5:  1,0 :1,5 cukup baik,  memiliki karakateristik ketebalan 0,0551 mm, kuat tarik 19,0747 Mpa, elongation 18,2618%,  laju transmisi uap air 16,878 (g/m<sup>2</sup>/24 jam) dan nilai kecerahan yang lebih baik (bening).  Aplikasi edible coating bioselulosa nata pada irisan daging kelapa  muda terolah minimal yang dikemas secara vacum dan disimpan dalam Freezer dapat mereduksi perkembangan total mikroba dan sampai 3 bulan dan masih disukai panelis.</p>

scholarly journals Edible coating quality with three types of starch and sorbitol plasticizer

2020 ◽  
Vol 142 ◽  
pp. 02003 ◽  
Author(s):  
Retno Utami Hatmi ◽  
Erni Apriyati ◽  
Nurdeana Cahyaningrum
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Raw Materials ◽  
Chemical Properties ◽  
Edible Coating ◽  
Raw Material ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Arrowroot Starch

Edible coating is one form of packaging technology with environmentally friendly theme. The raw materials of edible coating derived from nature, while the waste is decomposed or even zero waste. The research of edible coating using experimental design RAL (completely randomized design) with two factors, namely the type of raw material used tuber starch (cassava, arrowroot and canna) and the percentage of starch (3%, 4% and 5%) (b/v) with three replications time. The quality analisys of edible coating includes the physical properties (thickness (mm), tensile strength (N) and elongation (mm)) and chemical properties (moisture content (%), solubility (%), the water vapor transmissin rate (g/hour) and peroxide (mek/kg). The research showed that the edible coating with sorbitol plasticizer of arrowroot starch 4% provide best physicochemical properties (thickness 0,09mm; 1,63N tensile strength; elongation 84,38mm; water content of 11.19%; solubility of 31.40%; the transfer of water vapor 0,16g / h and 3,20mek/ kg).

scholarly journals EDIBLE COATING MINYAK ATSIRI KEMANGI (OCIMUM BASILICUM) PADA FILLET IKAN NILA (OREOCHROMIS NILOTICUS) SELAMA PENYIMPANAN DINGIN

2020 ◽  
Vol 21 (3) ◽  
pp. 175-190
Author(s):  
Selly Fidia Agustin ◽  
Ardhea Mustika Sari ◽  
Lia Umi Khasanah
Keyword(s):  
Pseudomonas Aeruginosa ◽  
Sodium Alginate ◽  
Transmission Rate ◽  
Edible Coating ◽  
T Test ◽  
Edible Film ◽  
Control Treatment ◽  
Randomized Design ◽  
One Way Anova ◽  
Paired T Test

ABSTRAK Fillet merupakan produk perikanan yang mudah mengalami kerusakan. Tujuan dari penelitian ini adalah mengetahui karakteristik minyak atsiri kemangi, dan edible film alginat dengan penambahan minyak atsiri kemangi, serta kemunduran mutu fillet ikan nila dengan aplikasi edible coating minyak atsiri kemangi selama penyimpanan dingin. Penelitian ini menggunakan Rancangan Acak Lengkap dengan satu faktor yaitu konsentrasi minyak atsiri kemangi 0,5%, 1%, dan 1,5% pada suhu 4ºC. Data yang diperoleh dianalisis menggunakan one way ANOVA dan dilanjutkan dengan DMRT pada α 0,05 serta paired t-test pada α 0,05. Berdasarkan hasil karakterisasi minyak atsiri kemangi dapat diketahui rendemen minyak atsiri kemangi sebesar 0,4%, berat jenis 0,853 g/cm3, viskositas 0,002 N.m/s2 dan terdapat 38 senyawa aktif. Minyak atsiri kemangi memiliki diameter hambat bakteri Pseudomonas aeruginosa antara 5,667–18.350 mm. Edible film natrium alginat dengan penambahan minyak atsiri kemangi 0,5%, 1%, dan 1,5% memiliki nilai Water Vapor Transmission Rate (WVTR) sebesar 4,385–5,254 g/jam m2, kuat tarik 2,718–2,788 MPa, dan ketebalan 0,05–0,105 mm. Edible coating dilakukan dengan penambahan minyak atsiri kemangi 0% dan 1,5%. Coating fillet ikan nila dilakukan dengan metode dipping selama 1–2 menit. Hasil penelitian menunjukkan penggunaan edible coating minyak atsiri kemangi berpengaruh nyata terhadap parameter TPC, TVB, dan TBA akan tetapi tidak berpengaruh nyata terhadap pH. Kata kunci: Edible Coating; Kemangi; Minyak Atsiri; Penyimpanan Dingin ABSTRACT Fillet is perishable fishery product. This research aimed to determine the characteristics of basil essential oil (EO) and sodium alginate (SA) edible film with the addition of basil EO, and deterioration of tilapia fillet with the application of basil EO edible coating during cold storage. Complete Randomized Design with one factor, concentration of basil EO 0,5%, 1%, and 1,5% stored in 4 ºC was used in this study. The data obtained were analyzed using one way ANOVA and continued with DMRT and paired t-test at α=0,05. Based on the charactierization of basil EO, the yield of basil EO was 0,4%, specific gravimetry was 0,853 g/m3, viscosity was 0,002 N.m/s2 and contained 38 active compounds. Basil EO has inhibitory diameters of Pseudomonas aeruginosa between 5,667–18,350 mm. SA edible film with the addition of 0,5%, 1%, and 1,5% basil EO has a WVTR value of 4,385–5,254 g/hour m2, tensile strength of 2,718–2,788 MPa, and thickness of 0,05–0,105 mm. Application of edible coating to tilapia fillet was carry on by adding 1,5% basil EO and without adding basil EO as a control. Tilapia fillet coating was done using dipping method for 1–2 minutes. The result showed the use of basil EO significantly affected the TPC, TVB, and TBA but didn’t significantly affected the pH. The use of edible coating with addition of 1,5% basil EO exceeds the acceptance limit on the 9th day storage meanwhile the control treatment has exceeded the acceptance limit on the 6th day storage based on TVB value. Keywords: Microbiological damage; Oxidative Damage, Sodium Alginate

scholarly journals KARAKTERISTIK AMPLANG IKAN LELE DUMBO (Clarias gariepinus) HASIL VARIASI RASIO DAGING IKAN LELE DAN TAPIOKA

2020 ◽  
Vol 14 (02) ◽  
pp. 143
Author(s):  
Priyanto Priyanto ◽  
Yuli Wibowo ◽  
Jay Jayus
Keyword(s):  
Raw Materials ◽  
Clarias Gariepinus ◽  
Raw Material ◽  
Chi Square ◽  
Organoleptic Test ◽  
Fish Flesh ◽  
Randomized Design ◽  
Protein Properties ◽  
Tapioca Flour ◽  
The Right

The demand for amplang crackers is now increasing. However, the price of its raw material, mackerel fish, is generally higher compare to other fishes, causing the higher cost of this type crackers production. Effort to explore other fish as an alternative raw material is required to overcome the problems. Catfish is one of the choices to be used as raw material since this fish is more available in a market in a lower price, but the protein properties of this fish is different to mackarel, which will be possible to affect the nature of the crackers obtained. To produce catfish amplang crackers to be similar to common amplang product, it is necessary to find out the right composition of catfish and tapioca flour used. Therefore, the purpose of this research was to characterize physico-chemically and organoleptically, the catfish amplang crackers made under different ratio of fish flesh and starch. The experiment was designed using completely randomized design. Physico-chemical data obtained were analyzed using ANOVA, while the organoleptic test data were examined using chi-square method. The effectiveness test was carried out to find the proper ratio of raw materials composition used. The results showed that the higher the ratio of the fish flesh and the starch composition, the lower the texture value of the crackers as an indication of the decrease of its crispness. Although the lightness of the crackers was lowered by the addition of more starch to the dough, its linear expansion and hygroscopicity were not affected. The results of organoleptic test showed that the panelist was prefer to a higher crispness of crackers. The most preferable cracker was the one with 1:2.25 ratio of catfish flesh and starch, showing the characteristic of 1.80% moisture, 2.08% ash, 5.75% protein, 23.55% fat, and 66,93% carbohydrate. Keywords: cracker, catfish, tapioca starch

scholarly journals LIMBAH TERNAK KELINCI SEBAGAI BAHAN BAKU PUPUK ORGANIK POTENSIAL

2018 ◽  
Vol 16 (2) ◽  
pp. 152
Author(s):  
Risvan Anwar ◽  
Djatmiko Djatmiko
Keyword(s):  
Raw Materials ◽  
Organic Fertilizer ◽  
Nutrient Content ◽  
Raw Material ◽  
Organic Fertilizers ◽  
Animal Waste ◽  
Livestock Waste ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Many Sources

Many sources of raw materials which allegedly can enrich the nutrient content in the organic fertilizer. The weakness of organic fertilizer for this is the low level of nutrients contained in them.This study aims to determine the nutrient content contained in various combinations of organic fertilizer raw materials with rabbit animal waste as the main raw material.This study aims to determine the nutrient content in various combinations of organic fertilizer raw materials with rabbit animal waste as the main raw material. The experiment used a completely randomized design with raw materials as treatments, Livestock Waste Rabbit (LTK), Cow Manure (PKS) and Abu Straw Rice (AJP). Such treatment: B1 = LTK; B2 = LTK: PKS = 2: 1; B3 = LTK: AJP = 3: 1; B4 = LTK: PKS: AJP = 6: 2: 1; B5 = LTK: PKS: AJP = 5: 2: 1; B6 = LTK: PKS: AJP = 4: 2: 1; B7 = LTK: PKS: AJP = 3: 2: 1; B8 = LTK: PKS: AJP = 2: 2: 1; B9 = LTK: PKS: AJP = 1: 2: 1. The research concluded (a) Organic fertilizers are made from various materials raw has fulfilled SNI 19-7030-2004 about the specifications of Organic Waste Compost. (B) A combination of organic fertilizer raw materials significantly affect the nutrient content of manure. (C) Organic fertilizers expectations are: (a) Raw materials of animal wastes rabbit (LTK), (b) LTK: PKS: AJP = 6: 2: 1, (c) LTK: PKS: AJP = 2: 2: 1 and (d) LTK: PKS: AJP = 1: 2: 1.

Functional Characteristics Improvement of Edible Film through the Addition of Gambier and Bay Leaf Extract

2021 ◽  
Vol 17 ◽  
Author(s):  
Budi Santoso ◽  
Reni Dwiyanti ◽  
Agus Wijaya ◽  
Gatot Priyanto ◽  
Hermanto ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Water Vapour ◽  
Leaf Extract ◽  
Transmission Rate ◽  
Edible Film ◽  
Functional Characteristics ◽  
Water Vapour Transmission Rate ◽  
Randomized Design ◽  
Japan Industrial Standard ◽  
Elongation Percentage

Background: Composing functional edible film focused on local materials has been explored in this study. However, producing an edible film with strong capability as an antioxidant and antimicrobe has not been successful. The incorporation of one or more functional compounds, such as gambier extract and bay leaf extract into canna starch, should offer the solution. Objective: These compounds should work in synergy in order to improve the functional characteristics of edible film. Furthermore, the film should have mechanical characteristics which fulfille Japan Industrial Standard (JIS) (1975), i.e., it should belong to a strong category. Methods: This research studied the effects of gambier extract and bay leaf extract addition on edible film characteristics. A completely randomized design was used, and two factors were investigated, namely gambier extract (1.0, 2.0, and 3.0 percent, w/v) and bay leaf extract (0.0, 3.0, and 6.0 percent, w/v). Results: The parameters that were observed included mechanical (thickness, elongation percentage, water vapour transmission rate) as well as functional characteristics (antioxidant and antibacterial activity). The results showed that thickness, elongation percentage and water vapour transmission rate of the functional edible film were 0.18 - 0.27 mm, 7.33 - 9.00% and 30.43 - 46.07g.m-2.d-1, respectively, whereas antioxidant and antibacterial activity (value of inhibition diameter) were 23.24 - 40.58 mg.mL-1 and 1.33 - 1.83 mm, respectively. Conclusion: Edible film produced in this research had an antioxidant activity of strong category with a thickness that fulfilled JIS 1975 standard.

Pengaruh konsentrasi ekstrak daun mimba dan biji pinang terhadap mortalitas keong mas (Pomacea canaliculata L.)

2020 ◽  
Vol 1 (1) ◽  
pp. 9
Author(s):  
Niswatul Ma'wa ◽  
Mohammad Hoesain
Keyword(s):  
Raw Materials ◽  
Design Method ◽  
Raw Material ◽  
Mortality Data ◽  
Pomacea Canaliculata ◽  
Areca Nut ◽  
Apple Snail ◽  
Leaf Extracts ◽  
Randomized Design ◽  
Golden Apple Snail

The golden Apple Snail is one of the rice pest that damaging by shredding the leaves of young plant. The common control has some negative impacts on the environment, so that the application of phyto-moluscides becomes a solution forming environmentally friendly agriculture. Neem and areca nut are one of the raw materials that can be used to control golden apple snails. This study aims to determine the effect of the concentration of neem and areca leaf extracts so the result of the study can be information and recomendations for controlling golden apple snail. This study uses a factorial Completely Randomized Design method, the first factor is extract raw material consisting of neem leaf, areca nut, and combination, while the second factor is consentration 0.25 g/L, 0.50 g/L, 0.75 g/L and control, each treatment gets 3 replications. Extract was applied by direct aplication method. Observations are carried out every 12 hours for 96 hours after aplication. The observed variable is behavior change, inhibition of eating activity and golden snail mortality. Data was analyzed by ANOVA then continued whit Duncan’s advanced test. Based on the result on the parameters that have been tested, raw materials and concentration have the effect of changing behavior from the start of the aplication, inhibition of eating activity, even an increase in mortality of up to 100% in the treatment of areca extract and combination application.

Penggunaan Pot Berbahan Dasar Organik untuk PembibitanGmelina arborea Roxb. di Persemaian

1970 ◽  
Vol 40 (3) ◽  
Author(s):  
Sri Wilarso Budi ◽  
Andi Sukendro ◽  
Lina Karlinasari
Keyword(s):  
Organic Matter ◽  
Raw Materials ◽  
Raw Material ◽  
Forest Trees ◽  
Seedling Production ◽  
Gmelina Arborea ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design

The objectve of this research was to obtain the best materials composition and adhesive of organic pot for forest trees seedling production. Organic pot strength was evaluated by testing the strength of rupture elasticity and elasticity stiffness of each composition. The bioassay testing used Completely Randomized Design with factorial pattern, consisting of two factors, (1) basic raw materials of the pot (used newspaper, litter and compost) and (2) the type of adhesive (control, tanin and starch). The results showed that the adhesive starch gave higher strength, whereas adhesive tannin gave higher stiffness as compared to control. Results of bioassay showed that the mixture (50:50 v/v) of basic materials of used newspaper and compost (KKK) which were glued with tannin, produced the best results for height and diameter increament with the value of 35.85 cm, 0.31 cm respectively and biomass value of 0.99 g after 12 weeks of planting. The highest level of damage in organic pot with basic raw materials KKK without adhesive was 47.6%, whereas lowest level of damage in organic pot with basic raw material used newspaper (KK) with tannin addhesive was 2.0% after 12 weeks in the nursery.Keywords: adhesive, Gmelina arborea,organic pot, organic matter, nursery,

scholarly journals Effect of Different Formulations on Characteristic of Biobased Alginate Edible Films as Biodegradable Packaging

2020 ◽  
Vol 147 ◽  
pp. 03003
Author(s):  
Novia Racmayani ◽  
Amir Husni
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Olive Oil ◽  
Food Packaging ◽  
Raw Materials ◽  
Transmission Rate ◽  
Edible Films ◽  
Edible Film ◽  
Water Vapor Transmission Rate ◽  
Water Vapor Transmission

Edible film can be used for food packaging. The main raw materials for edible film were alginates and plasticizers including glycerol and olive oil. This study aims to determine the characteristics of edible film composed of alginate, glycerol and olive oil. The study was carried out through the manufacture of edible films composed of alginates with various concentrations (2, 3, 4, 5 and 6%, w / v), 10% glycerol and 0.01% olive oil. Characteristics of edible film was observed including thickness, tensile strength, water vapor transmission rate, solubility and elongation. The results showed that the products met the edible film standard of the Japanese Industrial Standard. Concentration of alginate used had significant effect on thickness, tensile strength, solubility and elongation of the edible film. The films with 6% concentration of alginate showed optimum results with thickness 0,227 ± 0,008 mm, tensile strength 3,097 ± 0,384 MPa, elongation 86,682 ± 5,090 %, solubility 8,690 ± 2,892 % and water vapor transmission rate 45,477 ± 6,262 g/m2/24 h.

scholarly journals Pengaruh Kehalusan Bahan Dan Lama Ekstraksi Terhadap Mutu Ekstrak Tempuyung (Sonchus arvensis L.)

2017 ◽  
Vol 15 (2) ◽  
Author(s):  
Feri Manoi
Keyword(s):  
Traditional Medicine ◽  
Raw Materials ◽  
Water Extract ◽  
Raw Material ◽  
The Sun ◽  
Yield And Quality ◽  
Randomized Design ◽  
Sonchus Arvensis ◽  
Material Extraction

Utilization of medicinal plants both for health and treatment increased at this time. Number of Traditional Medicine Industry (IOT), Small Industries Traditional Medicine (IKOT) and Industrial Appliances (PIRT) is increasing. Thus the demand for raw materials is increasing, one of which is tempuyung. Good quality raw material in the form of crude drugs and extracts need to be considered as related to the efficacy and quality of products for further processing. The study aims to determine the effect size and the old material extraction to the yield and quality of the extract. Activity consists of two sub-activities (1). How to drying (a) the sun covered with black cloth, (b) the sun combination of tools, and (c) drier. Sub-activities (2) extraction technique which consists of two factors: the fineness of materials (20,40 and 60 mesh) and the second factor is the length of the extraction (2, 4, and 6 hours). The study design using factorial completely randomized design with three replications. Parameter observations consisted of yield bulbs, phytochemical screening, quality characteristics, extract yield, and quality extracts. The results showed levels of water extract Sonchus arvensis L. greater than the levels of alcohol cider. Quality simplicia Sonchus arvensis L. dried using a dryer is not different from the quality of the dried under the sun. Fineness of materials and time of extraction affects the yield of the extract Sonchus arvensis L Keywords: Subtlety material, extraction, quality

scholarly journals PEMBUATAN DAN KAJIAN SIFAT-SIFAT FISIKOKIMIA, MEKANIKAL, DAN FUNGSIONAL EDIBLE FILM DARI KITOSAN UDANG WINDU

2017 ◽  
Vol 5 (2) ◽  
pp. 54-60
Author(s):  
IRWAN SOFIA ◽  
Hastami Murdiningsih ◽  
Notma Yanti
Keyword(s):  
Tensile Strength ◽  
Mechanical Characteristics ◽  
Transmission Rate ◽  
Penaeus Monodon ◽  
Edible Films ◽  
Raw Material ◽  
Edible Film ◽  
Treatment Processes ◽  
Tiger Prawn ◽  
Chitosan Biopolymer

This research aims to develop bioplastic as primary packaging or edible film of chitosan biopolymer derived from tiger prawn shells (Penaeus monodon), and to perform physicochemical and mechanical characteristics. An evaluation of the physicochemical properties of plastic films made from chitosan, by modifying the order of the different treatment processes, namely: a) DPMA (deproteination, demineralization, deacetylation), b) DMKA (demineralization, decoloration, and deacetylation) has conducted. The results of scanning FT-IR of the product shows that chitosan has identical spectrum compare of standard compound. Chitosan product from tiger prawn shells was the used as raw material for the manufacture of bioplastics. Experiments variable on the manufacture of edible film is a study of the effect of the use of different plasticizers (glycerol and sorbitol) and carboxylmethylcelullose (CMC) additives to the physicochemical, mechanical characteristics, and edible film functional. The results showed that all the edible film produced has a clear coat with a thickness between 0.05 to 0.3 mm. Meanwhile, the film density is highest at the DPMA + chitosan edible film sorbitol + CMC with a value of 1.7300 g/cm3. The use of plasticizer sorbitol provides great tensile strength but not too elastic, compared to the glycerol, while an increase in the average CMC can increase tensile strength and %Elongation. The use of different plasticizers and additives CMC does not significantly affect its functional properties, where the value of WVTR (water vapor transmission rate) is relatively the same on both types of edible films, ranging from 3.2409 to 4.8858 g /hr.m2.

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