Mechanical properties of edible film based bacterial cellulose from sago liquid waste using starch as stabilizer

Abstract

Edible film is a thin layer made of edible material as a packaging for food products. In the edible film production, required additional material that serves as stabilizer and plasticizer. This research aimed to determine the mechanical properties of the edible film-based bacterial cellulose from sago liquid waste using some types of starch as a stabilizer. The starches used as stabilizers in making edible films were corn, cassava, and sago starch. Mechanical properties were measured include tensile strength, elongation at break, elasticity (Young’s modulus), and water holding capacity (WHC). The results showed that the thickness of corn, sago, and cassava starch was 0.08 mm, 0.09 mm, and 0.11 mm, respectively. The mechanical properties of the edible film with corn, sago, and cassava starch as stabilizers namely a tensile strength (MPa) were 10.90; 15.90 and 61.92 respectively, elongation at break (%) were 8, 20, and 87, young’s modulus (MPa) were 13.48, 7.84 and 6.98, respectively and water holding capacity (g/g) were 34.26; 18.18 and 16.40 respectively. Therefore, the utilization of starch as a stabilizer in edible film can improve its mechanical properties.