Abstract
The utilization of sago starch as a raw material for edible films is still under development. The properties of films produced from sago starch are not yet optimal, necessitating research to enhance their quality. The use of a composite material consisting of tuni sago starch and gelatin is expected to improve the characteristics of these edible films. This research aimed to determine the characteristics of edible film composites made from sago starch and gelatin. The research employed an experimental approach with a completely randomized design, varying the ratio of tuni sago starch to gelatin across five treatment levels (3:0; 2.75:0.25; 2.5:0.5; 2.25:0.75; 2:1 (g/g)). The results revealed that the composite treatments of sago starch and gelatin produced films with thickness values ranging from 0.060 to 0.86 mm, tensile strength ranging from 0.62 to 9.76 MPa, elongation ranging from 0.23 to 6.44%, solubility ranging from 28.96 to 59.01%, and water vapor transmission rates ranging from 11.41 to 20.03 g/m2 .h. It was observed that higher concentrations of gelatin in the edible films led to increased thickness, tensile strength, elongation, solubility, and water vapor transmission rates.
Published Version
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