The Effect of CMC, Agar, and Konjac on the Characteristics of Durian Seed Starch Edible Film

Abstract

Edible film as synthetic plastic food wrap alternatives continuously developed. Durian seed starch is one of the materials used on edible film fabrication. This research studied on durian seed starch-based edible film with the addition of carboxymethyl cellulose (CMC), agar, and konjac with a mass fraction of 10%, 20%, 30%. The observed characteristics were swelling degree and tensile strength of the fabricated film. The edible film solution was made using ratio of flour and additives, water, and glycerol of 1:20:0.3 (w/w), stirred for 20 minutes at 70°C. The results showed that agar addition on edible film made the film could not be fabricated, konjac addition increases the swelling degree and the tensile strength, while CMC addition increases the swelling degree and decreases the tensile strength. Agar and CMC are not compatible to be the additive on the durian seed starch edible film. The most optimal results were with the addition of 30% of konjac with the tensile strength of 9.4 MPa and swelling degree of 1073.81%