This research aimed to develop paper from oil palm empty fruit bunch (Fb) oil palm mesocarp (M) and paper mulberry (P) with chitosan coating to be used as single-use paper bag for dry food products. The optimal pulp preparation conditions for Fb M and P fibers were boiling in 25 25 and 15% NaOH solution at 170 170 and 100°C for 3 hours respectively. The optimal H2O2 concentrations for bleaching of Fb M and P pulps were 40% 40% and 0.2% respectively. The obtained pulps were used to prepare papers with the basis weight of 109 g/m2 . The papers consisted of Fb M and P pulps at ratios of 70:0:30 (FbP) 0:70:30 (MP) and 35:35:30 (FbMP). It was found that FbP paper showed superior physical and/or mechanical characteristics than those of MP and FbMP. FbP papers were then coated with chitosan solutions (0.2-0.6%) to further improve their mechanical properties and reduce their water absorption characteristics. The optimal concentration of chitosan was 0.4%. This study showed that all three types of pulps could be used to produce papers that had equal or superior mechanical- and water adsorption properties as compared to those of commercially available paper bags made from wood pulp.

Dipping of Nile Tilapia (Oreochromis niloticus) fillets in the mixture solution of 2.0% sodium pyrophosphate and 0.5%sodium triphosphate and coating with 0.00.30.60.9 % chitosan solutions drained packed in polyethylene bags well sealed stored at 4๐C for 15 days were evaluated. The results showed the moisture of all sample did not statistically difference and quite constant during storage. The pH and TVB-N value increased with the storage period for all sample Coating with low concentration of chitosan resulted in lower pH fillets than higher concentration. The decreasing of pH resulted in decreasing of Water Holding Capacity (WHC) of the fillets. Increasing chitosan concentration increased pH and WHC. The oxidation of the samples revealed that the Thiobarbituric acid(TBA) of 0.3% chitosan was maximum and lower with increasing of chitosan concentration. Increasing of TBA may be because of acidity of chitosan solution activated fat hydrolysis. Nevertheless chitosan coating effectively inhibited growth of microorganism in the fillets.