Abstrak Artikel
Edible film is a thin layer of edible material, able to improve the quality of food, the quality of which is determined by the constituent materials. Polysaccharide-based edible films are often used to coat foodstuffs because they act as selective permeable membranes in the exchange of carbon dioxide and oxygen gases. One of the polysaccharide ingredients in making edible film is coffee pulp. Coffee pulp consists of the outermost part of the skin (exocarp) and the part of the fruit flesh (mesocarp). The purpose of this study is to determine the effect of chitosan concentration and printing volume on the physicochemical characteristics of edible coffee pulp film and determine chitosan concentration and printing volume to produce edible coffee pulp film with the best physicochemical characteristics. This study used a factorial Complete Randomized Design (RAL) with two treatment factors, namely chitosan concentrations of 1.0%, 1.5% and 2.0% and printing volumes of 20 ml, 30 ml and 40 ml. From the results of the study, it was obtained that the concentration of chitosan and printing volume affect the physicochemical characteristics of edible coffee pulp film. Edible coffee pulp film with the addition of chitosan 1.5% and printing volume 20 ml produces edible coffee pulp film with the best physicochemical characteristics with characteristics of moisture content 0.56%, acidity (pH) 5.0, color (ΔE) 26.01, transparency 70.59, thickness 0.06 mm, and good solubility.Keywords: edible film, chitosan, coffee pulp, printing volume
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