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Effect of Nano Chitosan Concentration and Storage Temperature on the Physical Characteristics of Edible Films of Black Mangrove Starch-Chitosan
Corresponding Author(s) : Lukman Mile
Jurnal Ilmiah Perikanan dan Kelautan, Vol. 16 No. 1 (2024): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Abstract
Abstract
Edible films made from chitosan and starch materials have several physical limitations, particularly in terms of tensile strength and elongation. To address these limitations, glycerol and sorbitol are often added as plasticizers during the production process. Chitosan has also been reported to have plasticizing properties and can serve as an alternative through its modification into nano-sized particles, thereby increasing its reactivity. Therefore, this study aimed to characterize the physical properties of edible films made from black mangrove (Rhizophora mucronata) fruit starch and chitosan by adding nano chitosan suspension at different storage temperatures to determine the best treatment. A completely randomized factorial design was used, and the data obtained were analyzed using Analysis of Variance (ANOVA) at a 95% confidence level with IBM SPSS statistics 25. The treatments used included the addition of nano chitosan suspension (A) at various concentrations of 0%, 25%, 50%, and 75% with storage (B) for 0 days, 9 days at room temperature, and 9 days at cold storage (± 50C) in triplicates. The significant treatments were then further tested using Honestly Significant Difference (sig < 0.05). The results showed that the addition of nano chitosan suspension with storage method affected the physical properties of the edible films. The edible film made from black mangrove fruit starch-chitosan with the addition of nano chitosan (50%:50%:75%) stored at cold temperature for 9 days had the best physical properties to be applied as a package for fishery products (fillets) based on De Garmo analysis.
Highlight Research
- Nano chitosan can be applied as plasticizer in making edible film of black mangrove starch-chitosan.
- The concentration of nano chitosan and storage temperature influenced the thickness, tensile strength, elongation, young modulus, and water resistance of edible film.
- The edible film made from Black mangrove starch - chitosan with the addition of 75% concentration of nano chitosan when stored at cold temperature (5 0C) for nine days can increase tensile strength, young modulus, elongation, and water resistance.
- Components of edible films interact less with one another intermolecularly due to nano chitosan, which encourages the creation of hydrogen bonds between polymer chains.
Keywords
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- Alishahi, A., & Aí¯der, M. (2012). Applications of chitosan in the seafood industry and aquaculture: A review. Food and Bioprocess Technology, 5(3):817-830.
- Coniwanti, P., Laila, L., & Alfira, M. R. (2014). Pembuatan film plastik biodegredabel dari pati jagung dengan penambahan kitosan dan pemplastis gliserol. Jurnal Teknik Kimia, 20(4):22–30.
- Dar, A. H., Rashid, N., Majid, I., Hussain, S., & Dar, M. A. (2020). Nanotechnology interventions in aquaculture and seafood preservation. Critical Reviews in Food Science and Nutrition, 60(11):1912-1921.
- De Garmo, E. P., Sullivan, W. G., & Candra, C. R. (1984). Engineering economy. New York: McMillan Company.
- Dewi, M. N., Maulana, I., Fadha, G., & Sesira, M. S. (2021). Pemanfaatan edible film dari limbah nasi aking sebagai bahan pelapis dalam pengawetan buah. Proceedings Series on Physical & Formal Sciences, 1:75-79.
- Faturrochmah, R. N., Indryani, D. H. N., & Suprihatin. (2022). Edible film dari Gracilaria sp. dengan kitosan cangkang rajungan dan sorbitol. Seminar Nasional Teknik Kimia Soebardjo Brotohardjono XVIII: 10-13.
- Gardesh, A. S., Badii, F., Hashemi, M., Ardakani, A. Y., Maftoonazad, N., & Gorji, A. M. (2016). Effect of nanochitosan based coating on climacteric behavior and postharvest shelf-life extension of apple cv. Golab Kohanz. LWT, 70:33-40.
- González-Saucedo, A., Barrera-Necha, L. L., Ventura-Aguilar, R. I., Correa-Pacheco, Z. N., Bautista-Baños, S., & Hernández-López, M. (2019). Extension of the postharvest quality of bell pepper by applying nanostructured coatings of chitosan with Byrsonima crassifolia extract (L.) Kunth. Postharvest Biology and Technology, 149:74-82.
- Hartatik, Y. D., Nuriyah, L., & Iswarin. (2014). Pengaruh komposisi kitosan terhadap sifat mekanik dan biodegradable bioplastik. Brawijaya Physics Student Journal, 2(1):1-4.
- Homayonpour, P., Jalali, H., Shariatifar, N., & Amanlou, M. (2021). Effects of nano-chitosan coatings incorporating with free /nano-encapsulated cumin (Cuminum cyminum L.) essential oil on quality characteristics of sardine fillet. International Journal of Food Microbiology, 341:1-10.
- Hosseini, S. F., Rezaei, M., Zandi, M., & Farahmandghavi, F. (2015). Fabrication of bio-nanocomposite films based on fish gelatin reinforced with chitosan nanoparticles. Food Hydrocolloids, 44:172-182.
- Huri, D., & Nisa, F. C. (2014). The effect of glycerol and apple peel waste extract concentration on physical and chemical characteristic of edible film. Pangan dan Agroindustri, 2(4):29-40.
- Jambeck, J. R., Geyer, R., Wilcox, C., Siegler, T. R., Perryman, M., Andrady, A., Narayan, R., & Lavender, L. K. (2015). Plastic waste inputs from land into the ocean. Science, 347(6223):768-770.
- Krochta, J. M., & Mulder-Johnston, D. E. (1997). Edible and biodegradable polymer films: Challenges and opportunities. Food Technology (USA).
- Kurniawidi, D. W., Alaa, S., Nurhaliza, E., Safitri, D. O., Rahayu, S., Ali, M., & Amin, M. (2022). Synthesis and characterization of nano chitosan from vannamei shrimp shell (Litopenaeus vannamei). Jurnal Ilmiah Perikanan dan Kelautan, 14(2):380–387.
- Lanka, D., & Mittapally, V. K. (2016). Preparation and applications of chitosan nanoparticles: A brief review. Research & Reviews: Journal of Material Sciences, 04(03):6-10.
- Lorevice, M. V., Otoni, C. G., de Moura, M. R., & Mattoso, L. H. C. (2016). Chitosan nanoparticles on the improvement of thermal, barrier, and mechanical properties of high- and low-methyl pectin films. Food Hydrocolloids, 52:732-740.
- Lukiyono, Y. T., Sudjarw, G. W., Haq, M. N. A., & Mahmiah. (2020). Uji aktivitas antioksidan nanopartikel kitosan dari limbah kulit udang Litopenaeus vannamei menggunakan metode DPPH. Paper presented at the Seminar Nasional Kesehatan, 1-5. Surabaya: Politeknik Kesehatan. Kementerian Kesehatan Surabaya.
- Mulyadi, A. F., Pulungan, M. H., & Qayyum, N. (2016). Producing of cornstarch edible film and antibacterial activity test (the study of glycerol concentration and beluntas leaves extract (Pluchea indica L.)). Industria: Jurnal Teknologi dan Manajemen Agrioindustri, 5(3):149-158.
- Nabila, S. D. P., Kusdarwati, R., & Agustono, A. (2018). Pengaruh penambahan beeswax sebagai plasticizer terhadap karakteristik fisik edible film kitosan. Jurnal Ilmiah Perikanan dan Kelautan, 10(1):34–39.
- Naiu, A. S., Berhimpon, S., Montolalu, R. I., Nickson, J., & Pipih, S. (2020). The effect of HCl-thermal pressure hydrolysis and high-speed destruction of chitin on particle size distribution and functional group of nano-chitin compound. Current Research in Nutrition and Food Science, 8(1):197–205.
- Nazurah, N. F. R., & Hanani, Z. A. N. (2017). Physicochemical characterization of kappa-carrageenan (Euchema cottoni) based films incorporated with various plant oils. Carbohydrate Polymers, 157:1479-1487.
- Nguyen, H. V. H., & Nguyen, D. H. H. (2020). Effects of nano-chitosan and chitosan coating on the postharvest quality, polyphenol oxidase activity and malondialdehyde content of strawberry (Fragaria x ananassa Duch.). Journal of Horticulture and Postharvest Research, 3(1):11-24.
- Patel, R., Gajra, B., Parikh, R., & Gayatri, P. (2016). Ganciclovir loaded chitosan nanoparticles: Preparation and characterization. Journal of Nanomedicine & Nanotechnology, 07(06):1-8.
- Pilon, L., Spricigo, P. C., Miranda, M., de Moura, M. R., Assis, O. B. G., Mattoso, L. H. C., & Ferreira, M. D. (2015). Chitosan nanoparticle coatings reduce microbial growth on fresh-cut apples while not affecting quality attributes. International Journal of Food Science and Technology, 50(2):440-448.
- Podunge, F., Purwaningsih, S., & Nurhayati, T. (2015). The characteristic of black bakau fruit as extract of antioxidant source. Jurnal Pengolahan Hasil Perikanan Indonesia, 18(2):140-149.
- Quirós-Sauceda, A. E., Ayala-Zavala, J. F., Olivas, G. I., & González-Aguilar, G. A. (2014). Edible coatings as encapsulating matrices for bioactive compounds: A review. Journal of Food Science and Technology, 51(9):1674-1685.
- Ramezani, Z., Zarei, M., & Raminnejad, N. (2015). Comparing the effectiveness of chitosan and nanochitosan coatings on the quality of refrigerated silver carp fillets. Food Control, 51:43-48.
- Ramirez, Y. I. C., Martínez-Cruz, O., Del Toro-Sánchez, C. L., Wong-Corral, F. J., Borboa-Flores, J., & Cinco-Moroyoqui, F. J. (2018). The structural characteristics of starches and their functional properties. CyTA - Journal of Food, 16(1):1003-1017.
- Romainor, A. N. B., Chin, S. F., Pang, S. C., & Bilung, L. M. (2014). Preparation and characterization of chitosan nanoparticles-doped cellulose films with antimicrobial property. Journal of Nanomaterials, 2014:1-10.
- Rumengan, I. F. M., Suptijah, P., Salindeho, N., Wullur, S., & Luntungan, A. H. (2018). Nanokitosan dari sisik ikan: Aplikasinya sebagai pengemas produk perikanan (pertama). Manado: Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Sam Ratulangi.
- Santoso, B., Pratama, F., Hamzah, B., & Pambayun, R. (2012). Improving the mechanical and water vapour transmission rate properties of edible film from modified ganyong starch by using beeswax and surfactants. Agritech, 32(1):9-14.
- Santoso, J., Adiputra, K. C., Soerdirga, L. C., & Tarman, K. (2020). Effect of acetic acid hydrolysis on the characteristics of water soluble chitosan. IOP Conference Series: Earth and Environmental Science, 414(012021):1-8.
- Selpiana, Riansya, J. F., & Yordan, K. (2015). Pembuatan plastik biodegradable dari tepung nasi aking. Paper presented at the Seminar Nasional Added Value of Energy Resources Avoer VII, 130-138.
- Setiani, W., Sudiarti, T., & Rahmidar, L. (2013). Preparation and characterization of edible films from polunlend pati sukun-kitosan. Valensi, 3(2):100-109.
- Setijawati, D., Yahya, & Ersyah, D. (2021). Pengaruh derajat deasetilasi kitosan dengan perlakuan alkali berbeda terhadap kualitas edible film. Journal of Fisheries and Marine Research, 5(2):276-285.
- Suneeta, K., Rath, P., & Sri, H. K. A. (2016). Chitosan from shrimp shell (Crangon crangon) and fish scales (Labeorohita): Extraction and characterization. African Journal of Biotechnology, 15(24):1258-1268.
- Supeni, G., & Irawan, S. (2014). Pengaruh Penggunaan kitosan terhadap sifat barrier edible film tapioka termodifikasi. Jurnal Kimia Dan Kemasan, 34(1):199-206.
- Suptijah, P., Jacoeb, A. M., & Rachmania, D. (2011). Characterization chitosan nano from white shrimp shells (Litopenaeus vannamei) with ionic gelation methods. Jurnal Pengolahan Hasil Perikanan Indonesia, 14(2):78-84.
- Suriyatem, R., Auras, R. A., & Rachtanapun, P. (2018). Improvement of mechanical properties and thermal stability of biodegradable rice starch–based films blended with carboxymethyl chitosan. Industrial Crops and Products, 122:37-48.
- Susilowati, E., & Lestari, A. E. (2019). Preparation and characterization of chitosan-avocado seed starch (KIT-PBA) edible film. Jurnal Kimia dan Pendidikan Kimia, 4(3):197-204.
- Suwarda, R., Irawadi, T. T., Suryadarma, P., & Yuliasih, I. (2019). Stabilitas edible film pati sagu (Metroxylon Sagu Rottb.) asetat selama penyimpanan pada berbagai suhu. Jurnal Teknologi Industri Pertanian, 29(2):278-289.
- Tambunan, J. E., & Chamidah, A. (2021). Pengaruh penambahan cinnamon essential oil pada edible coating kitosan terhadap umur simpan fillet ikan kakap merah (Lutjanus sp.). Journal of Fisheries and Marine Research, 5(2):262-269.
- Vikele, L., Laka, M., Sable, I., Rozenberga, L., Grinfelds, U., Zoldners, J., Passas, R., & Mauret, E. (2017). Effect of chitosan on properties of paper for packaging. Cellulose Chemistry and Technology, 51(1–2):67-73.
References
Alishahi, A., & Aí¯der, M. (2012). Applications of chitosan in the seafood industry and aquaculture: A review. Food and Bioprocess Technology, 5(3):817-830.
Coniwanti, P., Laila, L., & Alfira, M. R. (2014). Pembuatan film plastik biodegredabel dari pati jagung dengan penambahan kitosan dan pemplastis gliserol. Jurnal Teknik Kimia, 20(4):22–30.
Dar, A. H., Rashid, N., Majid, I., Hussain, S., & Dar, M. A. (2020). Nanotechnology interventions in aquaculture and seafood preservation. Critical Reviews in Food Science and Nutrition, 60(11):1912-1921.
De Garmo, E. P., Sullivan, W. G., & Candra, C. R. (1984). Engineering economy. New York: McMillan Company.
Dewi, M. N., Maulana, I., Fadha, G., & Sesira, M. S. (2021). Pemanfaatan edible film dari limbah nasi aking sebagai bahan pelapis dalam pengawetan buah. Proceedings Series on Physical & Formal Sciences, 1:75-79.
Faturrochmah, R. N., Indryani, D. H. N., & Suprihatin. (2022). Edible film dari Gracilaria sp. dengan kitosan cangkang rajungan dan sorbitol. Seminar Nasional Teknik Kimia Soebardjo Brotohardjono XVIII: 10-13.
Gardesh, A. S., Badii, F., Hashemi, M., Ardakani, A. Y., Maftoonazad, N., & Gorji, A. M. (2016). Effect of nanochitosan based coating on climacteric behavior and postharvest shelf-life extension of apple cv. Golab Kohanz. LWT, 70:33-40.
González-Saucedo, A., Barrera-Necha, L. L., Ventura-Aguilar, R. I., Correa-Pacheco, Z. N., Bautista-Baños, S., & Hernández-López, M. (2019). Extension of the postharvest quality of bell pepper by applying nanostructured coatings of chitosan with Byrsonima crassifolia extract (L.) Kunth. Postharvest Biology and Technology, 149:74-82.
Hartatik, Y. D., Nuriyah, L., & Iswarin. (2014). Pengaruh komposisi kitosan terhadap sifat mekanik dan biodegradable bioplastik. Brawijaya Physics Student Journal, 2(1):1-4.
Homayonpour, P., Jalali, H., Shariatifar, N., & Amanlou, M. (2021). Effects of nano-chitosan coatings incorporating with free /nano-encapsulated cumin (Cuminum cyminum L.) essential oil on quality characteristics of sardine fillet. International Journal of Food Microbiology, 341:1-10.
Hosseini, S. F., Rezaei, M., Zandi, M., & Farahmandghavi, F. (2015). Fabrication of bio-nanocomposite films based on fish gelatin reinforced with chitosan nanoparticles. Food Hydrocolloids, 44:172-182.
Huri, D., & Nisa, F. C. (2014). The effect of glycerol and apple peel waste extract concentration on physical and chemical characteristic of edible film. Pangan dan Agroindustri, 2(4):29-40.
Jambeck, J. R., Geyer, R., Wilcox, C., Siegler, T. R., Perryman, M., Andrady, A., Narayan, R., & Lavender, L. K. (2015). Plastic waste inputs from land into the ocean. Science, 347(6223):768-770.
Krochta, J. M., & Mulder-Johnston, D. E. (1997). Edible and biodegradable polymer films: Challenges and opportunities. Food Technology (USA).
Kurniawidi, D. W., Alaa, S., Nurhaliza, E., Safitri, D. O., Rahayu, S., Ali, M., & Amin, M. (2022). Synthesis and characterization of nano chitosan from vannamei shrimp shell (Litopenaeus vannamei). Jurnal Ilmiah Perikanan dan Kelautan, 14(2):380–387.
Lanka, D., & Mittapally, V. K. (2016). Preparation and applications of chitosan nanoparticles: A brief review. Research & Reviews: Journal of Material Sciences, 04(03):6-10.
Lorevice, M. V., Otoni, C. G., de Moura, M. R., & Mattoso, L. H. C. (2016). Chitosan nanoparticles on the improvement of thermal, barrier, and mechanical properties of high- and low-methyl pectin films. Food Hydrocolloids, 52:732-740.
Lukiyono, Y. T., Sudjarw, G. W., Haq, M. N. A., & Mahmiah. (2020). Uji aktivitas antioksidan nanopartikel kitosan dari limbah kulit udang Litopenaeus vannamei menggunakan metode DPPH. Paper presented at the Seminar Nasional Kesehatan, 1-5. Surabaya: Politeknik Kesehatan. Kementerian Kesehatan Surabaya.
Mulyadi, A. F., Pulungan, M. H., & Qayyum, N. (2016). Producing of cornstarch edible film and antibacterial activity test (the study of glycerol concentration and beluntas leaves extract (Pluchea indica L.)). Industria: Jurnal Teknologi dan Manajemen Agrioindustri, 5(3):149-158.
Nabila, S. D. P., Kusdarwati, R., & Agustono, A. (2018). Pengaruh penambahan beeswax sebagai plasticizer terhadap karakteristik fisik edible film kitosan. Jurnal Ilmiah Perikanan dan Kelautan, 10(1):34–39.
Naiu, A. S., Berhimpon, S., Montolalu, R. I., Nickson, J., & Pipih, S. (2020). The effect of HCl-thermal pressure hydrolysis and high-speed destruction of chitin on particle size distribution and functional group of nano-chitin compound. Current Research in Nutrition and Food Science, 8(1):197–205.
Nazurah, N. F. R., & Hanani, Z. A. N. (2017). Physicochemical characterization of kappa-carrageenan (Euchema cottoni) based films incorporated with various plant oils. Carbohydrate Polymers, 157:1479-1487.
Nguyen, H. V. H., & Nguyen, D. H. H. (2020). Effects of nano-chitosan and chitosan coating on the postharvest quality, polyphenol oxidase activity and malondialdehyde content of strawberry (Fragaria x ananassa Duch.). Journal of Horticulture and Postharvest Research, 3(1):11-24.
Patel, R., Gajra, B., Parikh, R., & Gayatri, P. (2016). Ganciclovir loaded chitosan nanoparticles: Preparation and characterization. Journal of Nanomedicine & Nanotechnology, 07(06):1-8.
Pilon, L., Spricigo, P. C., Miranda, M., de Moura, M. R., Assis, O. B. G., Mattoso, L. H. C., & Ferreira, M. D. (2015). Chitosan nanoparticle coatings reduce microbial growth on fresh-cut apples while not affecting quality attributes. International Journal of Food Science and Technology, 50(2):440-448.
Podunge, F., Purwaningsih, S., & Nurhayati, T. (2015). The characteristic of black bakau fruit as extract of antioxidant source. Jurnal Pengolahan Hasil Perikanan Indonesia, 18(2):140-149.
Quirós-Sauceda, A. E., Ayala-Zavala, J. F., Olivas, G. I., & González-Aguilar, G. A. (2014). Edible coatings as encapsulating matrices for bioactive compounds: A review. Journal of Food Science and Technology, 51(9):1674-1685.
Ramezani, Z., Zarei, M., & Raminnejad, N. (2015). Comparing the effectiveness of chitosan and nanochitosan coatings on the quality of refrigerated silver carp fillets. Food Control, 51:43-48.
Ramirez, Y. I. C., Martínez-Cruz, O., Del Toro-Sánchez, C. L., Wong-Corral, F. J., Borboa-Flores, J., & Cinco-Moroyoqui, F. J. (2018). The structural characteristics of starches and their functional properties. CyTA - Journal of Food, 16(1):1003-1017.
Romainor, A. N. B., Chin, S. F., Pang, S. C., & Bilung, L. M. (2014). Preparation and characterization of chitosan nanoparticles-doped cellulose films with antimicrobial property. Journal of Nanomaterials, 2014:1-10.
Rumengan, I. F. M., Suptijah, P., Salindeho, N., Wullur, S., & Luntungan, A. H. (2018). Nanokitosan dari sisik ikan: Aplikasinya sebagai pengemas produk perikanan (pertama). Manado: Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Sam Ratulangi.
Santoso, B., Pratama, F., Hamzah, B., & Pambayun, R. (2012). Improving the mechanical and water vapour transmission rate properties of edible film from modified ganyong starch by using beeswax and surfactants. Agritech, 32(1):9-14.
Santoso, J., Adiputra, K. C., Soerdirga, L. C., & Tarman, K. (2020). Effect of acetic acid hydrolysis on the characteristics of water soluble chitosan. IOP Conference Series: Earth and Environmental Science, 414(012021):1-8.
Selpiana, Riansya, J. F., & Yordan, K. (2015). Pembuatan plastik biodegradable dari tepung nasi aking. Paper presented at the Seminar Nasional Added Value of Energy Resources Avoer VII, 130-138.
Setiani, W., Sudiarti, T., & Rahmidar, L. (2013). Preparation and characterization of edible films from polunlend pati sukun-kitosan. Valensi, 3(2):100-109.
Setijawati, D., Yahya, & Ersyah, D. (2021). Pengaruh derajat deasetilasi kitosan dengan perlakuan alkali berbeda terhadap kualitas edible film. Journal of Fisheries and Marine Research, 5(2):276-285.
Suneeta, K., Rath, P., & Sri, H. K. A. (2016). Chitosan from shrimp shell (Crangon crangon) and fish scales (Labeorohita): Extraction and characterization. African Journal of Biotechnology, 15(24):1258-1268.
Supeni, G., & Irawan, S. (2014). Pengaruh Penggunaan kitosan terhadap sifat barrier edible film tapioka termodifikasi. Jurnal Kimia Dan Kemasan, 34(1):199-206.
Suptijah, P., Jacoeb, A. M., & Rachmania, D. (2011). Characterization chitosan nano from white shrimp shells (Litopenaeus vannamei) with ionic gelation methods. Jurnal Pengolahan Hasil Perikanan Indonesia, 14(2):78-84.
Suriyatem, R., Auras, R. A., & Rachtanapun, P. (2018). Improvement of mechanical properties and thermal stability of biodegradable rice starch–based films blended with carboxymethyl chitosan. Industrial Crops and Products, 122:37-48.
Susilowati, E., & Lestari, A. E. (2019). Preparation and characterization of chitosan-avocado seed starch (KIT-PBA) edible film. Jurnal Kimia dan Pendidikan Kimia, 4(3):197-204.
Suwarda, R., Irawadi, T. T., Suryadarma, P., & Yuliasih, I. (2019). Stabilitas edible film pati sagu (Metroxylon Sagu Rottb.) asetat selama penyimpanan pada berbagai suhu. Jurnal Teknologi Industri Pertanian, 29(2):278-289.
Tambunan, J. E., & Chamidah, A. (2021). Pengaruh penambahan cinnamon essential oil pada edible coating kitosan terhadap umur simpan fillet ikan kakap merah (Lutjanus sp.). Journal of Fisheries and Marine Research, 5(2):262-269.
Vikele, L., Laka, M., Sable, I., Rozenberga, L., Grinfelds, U., Zoldners, J., Passas, R., & Mauret, E. (2017). Effect of chitosan on properties of paper for packaging. Cellulose Chemistry and Technology, 51(1–2):67-73.