Pencirian Edible Film Pati Tapioka Terplastisasi Sorbitol dengan Penambahan Natrium Alginat

Abstract

Edible film made from plasticized sorbitol tapioca starch with the addition of sodium alginate is potentially used for food wrap that can maintain the food quality, edible, and environmentally friendly. The film was produced by varying the composition of tapioca starch:sodium alginate at 100:0, 95:5, 90:10, 85:15, and 80:20% with sorbitol 1% and 2% (v/v). The characterization included density, tensile strength, percent elongation, thermal properties, morphology, functional groups, water vapor permeability, and the application. The addition of sorbitol and sodium alginate could increase the edible film elongation and water vapor permeability value. The addition of sodium alginate composition to certain level would increase its tensile strength properties but the addition of sorbitol would decreased tensile strength and thermal stability. Functional groups analysis showed that the films were formed through physical interaction. The films produced were homogeneous, transparent, preserving food quality, edible and brightening food color.