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The Impact of Chitosan at the Physical Performance of the Coffee Skin-Based Edible Film

Author

Listed:
  • Luh Suriati

    (Food Science and Technology Department, Faculty of Agriculture. Warmadewa University, Denpasar, Bali, Indonesia)

  • I. Gede Pasek Mangku

    (Food Science and Technology Department, Faculty of Agriculture. Warmadewa University, Denpasar, Bali, Indonesia)

  • Gek Ayu Sagita Widya Krisnawati

    (Food Science and Technology Department, Faculty of Agriculture. Warmadewa University, Denpasar, Bali, Indonesia)

  • Anak Agung Ngurah Surya Girindra

    (Food Science and Technology Department, Faculty of Agriculture. Warmadewa University, Denpasar, Bali, Indonesia)

Abstract

Coffee is one of the most popular commodities in decades. The expansion of coffee plantations and processing indirectly increases the number of coffee skins. Coffee skin is a problem for the community because it can pollute the environment, and cause an unpleasant odor and an unsightly view. Processing coffee skins into edible films will help overcome the problem of coffee skin waste. Chitosan can be added to increase the functional value of coffee peel-based edible films. Chitosan can form layers, does not affect taste, or aroma, and is safe for consumption. Chitosan also contains a variety of antimicrobial bioactive compounds and can act as a selectively permeable membrane for CO2 and O2 gas exchange. The purpose of this observation turned out to be to determine the impact of the quantity of coffee skins and the concentration of chitosan on the physical properties of edible films made from coffee skins. The study design used a randomized block of two factors, namely the concentration of chitosan (1.0 and 1.5%) and the number of coffee skins (7, 14, 21, and 28%). Each treatment was repeated three times, to determine the physical properties of the coffee skin edible film, namely color (?E), transparency, film performance, structural density, thickness, and acidity. The results showed that the number of coffee skins and the concentration of chitosan affected the physical characteristics of edible films made from coffee skins. A concentration of 1.5% chitosan with 21% coffee skin produced the best edible film.How to Cite: Luh Suriati, I. Gede Pasek Mangku, Gek Ayu Sagita Widya Krisnawati, Anak Agung Ngurah Surya Girindra, 2023. "The Impact of Chitosan at the Physical Performance of the Coffee Skin-Based Edible Film." Journal of Agriculture and Crops, vol. 9, pp. 156-163.

Suggested Citation

  • Luh Suriati & I. Gede Pasek Mangku & Gek Ayu Sagita Widya Krisnawati & Anak Agung Ngurah Surya Girindra, 2023. "The Impact of Chitosan at the Physical Performance of the Coffee Skin-Based Edible Film," Journal of Agriculture and Crops, Academic Research Publishing Group, vol. 9(2), pages 156-163, 04-2023.
    • Handle: RePEc:arp:jacarp:2023:p:156-163
    DOI: https://doi.org/10.32861/jac.92.156.163
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    References listed on IDEAS

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    1. Luh Suriati, 2023. "Evaluation of the Quality of Fresh-Cut Mango, Mangosteen, and Rambutan Under Cold Storage," Journal of Agriculture and Crops, Academic Research Publishing Group, vol. 9(1), pages 62-69, 01-2023.
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