KARAKTERISTIK EDIBEL FILM DARI PATI AREN AMILOSA TINGGI DAN APLIKASINYA SEBAGAI PENGEMAS BUBUK BUMBU MIE

Abstract

The purpose of this study was to determine the characteristics of edible films made from high amylase arenga starch, and its application as noodle seasoning powder packing. The treatment was fractionated natural arenga starch at 70 and 80oC. Edible film was constructed from arenga starch solution at a concentration of 2.8% (w/v) added with glycerol plus solution 0.5% (w / v) and then heated at 85oC for 5 minutes. The next process was the addition of palm oil (palmitic acid) with a concentration of 10% (w / w polymer) in the same condition. The solution then was poured in a plastic plate and oven dried at 50oC for 18-24 hours. Once dried, it was cooled at room temperature for 15 minutes. Parameters observed at this stage were thickness, water vapor transmission rate, tensile strength and elongation. The results showed that characteristics of edible films produced from the arenga starch at 70oC included thickness 0.103 mm, water vapor transmission rate (WVTR) 5.09 g/m2h, tensile strength 32.76 MPa and elongation 2.60%; while for the fractionated arenga starch at 80oC included thickness 0.104 mm, the WVTR 2.55 g/ m2h, tensile strength 44.03 MPa and elongation 1.71%. It is suggested that edible films produced from fractionation can be applied as packing noodle seasoning powder that dissolves less than 3 minutes.