Abstract
This research aimed to improve the quality of cassava starch edible film by addition of gelatin or modified cassava starch. Modified cassava starch was obtained by precipitation of gelatinised cassava starch. First experiment was carried out using a completely randomized design (CRD) with six treatments of addition of gelatin (0%, 1%, 1.5%, 2%, 2.5% and 3% (w/w). Second experiment was carried out by using the addition of modified cassava starch (15% w/w). The results showed that the addition of 3% gelatin produced edible film with highest compressive strength but did not improve its water vapour transmission rate (WVTR). WVTR of cassava starch edible film, however, can be improved by using 15% modified cassava starch.
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