Optimasi Edible Film dari Ekstrak Kulit Buah Naga Merah dengan Variasi Kitosan, Gliserol, Pemaparan Microwave Menggunakan Metode RSM-CCD

Abstract

The concept of zero waste is an important issue to reduce and minimize the production of agricultural waste. Red dragon fruit, one of the abundant horticultural products in Indonesia, is often utilized for processed food products. However, its skin is rarely utilized. One of the solutions offered is to process red dragon fruit skin waste as edible film with variations in the addition of chitosan, glycerol, and microwave pre-treatment. Chitosan is added to increase the tensile strength of edible film, while glycerol functions as a plasticizer. This study aims to determine the optimum point of edible film with good mechanical properties. This study used Response Surface Methodology-Central Composite Design with 3 factors, namely chitosan variation between 2 - 3 g, glycerol variation of 2 - 3 ml, and microwave pre-treatment time of 2.5 minutes - 7.5 minutes. The responses analyzed were thickness, tensile strength, and elongation of the film analyzed using the Minitab 20 program. The best optimization results for edible film were obtained from chitosan variations of 3,30 g, glycerol 2,19 ml, and microwave pre-treatment time of 6,19 minutes.