PEMBUATAN BIOACTIVE ANTIMICROBIAL FOODPACKAGING

• Main Author: Evelyn, Maria
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/73066
• Institution: Institut Teknologi Bandung

Recently, industrial packaging waste especially for food and beverage has significantly increased in Indonesia. From all varieties of packaging materials, plastic is known as the most commonly used material due to its versatility. Bioplastic is a plastic-mimicking material that can be degraded and made from bio-based materials such as cellulose. The addition of antimicrobial agent such as chitosan to bioplastic is also beneficial to ensure the food safety of products packaged. This study aims to isolate cellulose from durian rind as one of the main ingredients used in antimicrobial bioplastic and to characterize it, in the terms of its isolation yield and purity. The isolated cellulose is then mixed with chitosan at various concentration to form thin films. The resulting films are then studied and characterized, including their antimicrobial ability and biodegradability. Variations were made based on the mass composition of chitosan and cellulose on the bioplastic film. Sample ID for variations in chitosan composition is S2.5K1; S2.5K2.5; S2.5K4, while the Sample ID for variations in cellulose composition is S1K2.5; S2.5K2.5 S4K2.5. Cellulose from durian rind was isolated by a yield of 3.3% and with a purity of 64%. Other components contained in the isolated sample are extractives, hemicellulose, and lignin with a composition percentage of 10.2%; 7.5%; and 18.3%, respectively. The presence of chitosan in the cellulose film was confirmed by FTIR analysis, which also show some trace presence of lignin, acetate cellulose, hemicellulose, glycerol, and acetic acid. SEM images showed that chitosan was incorporated in the areas between the cellulose fiber, and the highest compactness was found in sample S2.5K4. As such, the highest tensile stress at maximum force and Young????s Modulus was found in that sample. Whiteness degree was found to increase when the cellulose amount increases. All samples exhibited high water vapor transmission rate, whereby around 10% of water was loss in the duration of 10 days of observation. Water absorption capability was found to increase as chitosan concentration increases. Consequently, biodegradability was also found to increase along chitosan concentration. When the film was tested as cake packaging, the film can be heat sealed but still affects the cake quality in terms of decreasing water activity and increasing textural hardness over the duration of the observation. In terms of antimicrobial activity, higher chitosan concentration was found to have higher activity.