Physicochemical and sensory characteristics of edible films from phosphorylated arenga starches using sodium tripolyphosphate

Abstract

Making of edible film from phosphorylated arenga starches (PAS) using modification arenga starch with sodium trypolyphosphate (STPP). The research objective was to obtained the optimal concentration of PAS in the making of edible films with the best physicochemical and sensory characteristics. The research design consisted of a completely randomized design and a randomized block design with concentrations of PAS consisting of 7 levels, namely 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, and 5 % (b/v) with three repeted. The research variables include thickness, water holding capacity (WHC), oil holding capacity (OHC), water vapor transmission rate (WVTR) and sensory. The results showed that the 5% concentration of PAS has been gave the best physicochemical and sensory characteristics of edible film. Edible film of thickness and OHC increased with increasing concentration of PAS. The WVTR and WHC decreased with increasing concentration of PAS while the sensory properties showed liking.