Thesis
Optimization and Characterization of 3D Printed Edible Film Based On Different Ratios of Chitosan and Gelatin Polymer Combination Using Foodbot
In modern times, consumers are increasingly choosing food packaging that is high quality and
sustainable to ensure the safety of the food and minimizing the use of non-recyclable materials that
cause negative impact on the ecosystem. As a result, edible film is becoming more popular to improve
the quality and safety of food. 3D printing technology offers excellent capability and potential in
creating customizable, high-quality, and biodegradable edible film. This study explores the process of
improving and describing 3D-printed edible films made from different proportions of chitosan and
gelatin polymers using FoodBot, an innovative 3D food printer. Various combinations of chitosan and
gelatin were created and processed by FoodBot to create edible films with different ratios (1:0, 3:1,
1:1, 1:3, 0:1). The method were divided into 3 different section: (1) Preparation of the polymer blend,
(2) Preparation of 3D printing, (3) Edible film analysis. The properties that were analyzed were
Preliminary test, Physical properties, and Mechanical Properties. Based on the results of this
experiment, C-G edible 1:1 ratio shown to have exceptional characteristic for edible film among other
ratio with lowest thickness (0.20 mm), desirable yellowish color, lowest water solubility (25%), and
moderate moisture content (9.5%) which all fulfill the Japanese Industrial Standard (JIS) of edible film.
1:1 ratio also shown to have highest folding endurance (175 times), moderate tensile strength (5.56
Mpa), very good elongation at break with (63.32%), but a low young modulus (0.08 Mpa).
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