PENGARUH VARIASI KONSENTRASI KITOSAN TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK EDIBLE STRAW BERBAHAN DASAR PATI GANYONG (Canna edulis Kerr.)Qonita ZahraMumtazaauthorPlastic straws were one of the largest types of waste in Indonesia, reaching 17.78%, and were non-biodegradable, therefore, a more environmentally friendly alternative was needed, namely edible straws. Edible straws could be consumed after use and were more easily decomposed. Canna starch was chosen as the main ingredient because of it had high amylose content and the ability to form good gels and films, but it required a binder to prevent brittleness. Chitosan was added as a biopolymer of chitin that strengthened the structure through the formation of hydrogen bonds with starch. This study aimed to determine the effect of variations in chitosan concentration on the physicochemical and organoleptic characteristics of edible straws made from canna starch. The results of the study showed that edible straw had a water content (9.90% - 12.22%), thickness (0.17 - 0.23 mm), tensile strength (0.82 - 1.02 MPa), water absorption capacity at room temperature (26.97% - 44.95%), water absorption capacity at cold temperatures (30.22% - 36.52%), water absorption capacity at warm temperatures (41.48% - 50.81%), biodegradability (27.61% - 58.76%), organoleptic color (3.33 - 5.20), organoleptic aroma (3.70 - 4.50), organoleptic taste (3.80 - 5.00), organoleptic texture (3.97 - 4.63), organoleptic mouthfeel (4.50 - 4.67), organoleptic overall (4.60 - 5.27).S Agriculture (General)T Technology (General)2026-03-11UNIVERSITAS SULTAN AGENG TIRTAYASA;TEKNOLOGI PANGANThesis