Abstract
The purpose of the present study to investigate the properties of edible films derived from amylose fraction of sago starch. Amylose plays an important role in many fields, one of them is in the food application. Amylose that fractionated from sago starch was prepared as the main material for the edible film. The obtained amylose was produced using butanol solvent in the fractionation process. Then each of the edible films was characterized by its thickness, morphology and contact angle. The resulted edible film from amylose has a thickness of 0.23 mm. The obtained thickness was in accordance with one of the requirements for the materials to be an edible film. The morphology characterized by a scanning electron microscope (SEM) resulted in a smooth surface without pores or cracks. Then the measurement of hydrophobicity displayed a contact angle of 48.2°.
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