Abstract
Food packaging has substantial roles, such as product protection from microbial contamination, chemical pollution and physical harm. While environmental pollution caused by plastic packaging become concerning, hence there are innovation to produce films that are convenient to decompose. Edible film is a thin layer that serves as food protector, and barriers to the transfer of mass, such as water vapor, and oxygen. Taro tuber is one of the potential raw materials, which has high starch content. While the most edible films that made from starch have deficiencies alike high fragility, therefore plasticizers need to be added. Glycerol addition is more efficient in improving physical and mechanical properties such as tensile strength and elongation, because it improve flexibility, strength to against physical damage, and better transparency. This study aimed to determine the concentrations of taro starch and glycerol effect on edible film physics-mechanical properties. Randomized complete block design factorial (RCBD) with two factors and 3 replications were applied to analyze the data. The first factor was taro starch concentration (2, 2.5 and 3%) and the second factor was glycerol concentration (25, 30, and 35%). The results indicated that there were interaction between taro starch and glycerol concentration to the parameters of tensile strength, elasticity, solubility, WVTR and transparency. Moreover, the best combination treatment was 3% taro starch and 25% glycerol, with characteristics of thickness (0.15 mm), tensile strength (10.63 MPa), elasticity (60.21%), solubility (23.48%), WVTR (25.37 g/m2/24 hours) and transparency (2.23 mm−1).
Highlights
Plastics food packaging causes’ environmental restlessness, it has several properties as difficult to be degraded naturally, so that it can produce midden, and environment ravage [1,2,3,4]
Edible film is a thin layer that serves as food protector, and barriers to the transfer of mass, such as water vapor, and oxygen
The results indicated that there were interaction between taro starch and glycerol concentration to the parameters of tensile strength, elasticity, solubility, water vapor transmission rate (WVTR) and transparency
Summary
Plastics food packaging causes’ environmental restlessness, it has several properties as difficult to be degraded naturally (non-biodegradable), so that it can produce midden, and environment ravage [1,2,3,4]. Edible films can be solution of this matter, it made from hydrocolloids such as polysaccharides (gum, starch, and pectin), fat and protein. Starch is one of hydrocolloids from polysaccharides whose physical characteristics resemble to plastic. Starch considered as one of the most promising natural renewable resources due to relatively low cost, its large availability, and biodegradability. Most starches contain between 15% and 35% amylose [6]. Starch characteristics are insoluble in water, and in the form of white, fresh and odorless powder. Amylose has the ability to form crystals because of its simple polymer
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