Abstract
Sago starch has potential to be used as the material of edible film packaging. However, the use of native starch has a limitation due to the hydrophilic character. Modified sago starch with acetylation can improve the characteristics of native starch. Most of the food contamination can be found in the surface area of the product. Antimicrobial compounds such as chitosan or garlic extract can be added to the edible film so it can protect the product from contamination. The experiments investigated the effect of acetate sago starch (3, 4, 5%) on the physical and mechanical properties of edible film. From the best formulation of edible film-making, the antimicrobial compounds were added. There were two antimicrobial compounds, garlic extract and chitosan; and three levels of chitosan concentration (0; 15; and 30%) and garlic extract (0; 0.2; and 0.4%). Each antimicrobial activity was carried out by in vitro assay using the disk diffusion method (diameter 5 mm). The best edible film resulted from 4% starch acetate with high tensile strength (1.635 MPa) and elongation (49.101%) values. The edible film with the addition of 0.4% garlic extract has the highest inhibitory activity against Escherichia coli (21.40 mm) and against Salmonella typhi (28.20 mm).
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