Eco-friendly Packaging Research Articles

Cultivating Consumer Choices: Exploring the Impact of Product Packaging Design on Purchasing Behavior in the Food Processing Industry of Metro Baguio (MBLISTTDA)

This study investigates the influence of product packaging design on consumer purchasing behavior within the food processing industry of Metro Baguio, comprising Baguio City and its contiguous municipalities. The research aims to identify the specific packaging elements that significantly impact consumer purchasing decisions and examine the effects of various packaging attributes on consumers' choices in this region. The study encompasses packaging color, typography, visuals and mascots, and packaging format as key elements of interest. The significance of this study lies in its potential to elevate consumer perceived value of products through innovative packaging design and technology adoption within Metro Baguio's food processing sector. By embracing contemporary packaging practices, local food entrepreneurs can enhance their products' marketability and consumer impact. Using a descriptive research design and quantitative analysis, data was collected through a structured visual questionnaire. The findings highlight the preference for visually engaging packaging designs, particularly those incorporating mascots and emotive visuals. Positive responses to packaging colors emphasize their role in creating favorable impressions. The study also underscores the importance of transparent and accurate product information and visuals' influence on purchase intent. To optimize packaging's impact, local food processing businesses are encouraged to collaborate with young designers to create emotionally resonant packaging designs. Modern designs that resonate with the current generation can enhance emotional engagement, leading to stronger brand-consumer relationships, increased product desirability, and higher sales. Additionally, market research should inform packaging color choices to align with consumer emotions and cultural associations. Providing transparent and accurate information on packaging fosters trust while visually engaging images to enhance visibility and purchase intent. Prioritizing safe and eco-friendly packaging materials reflects consumer values and enhances brand perception and sustainability efforts.

Sugar-Free, Vegan, Furcellaran Gummy Jellies with Plant-Based Triple-Layer Films.

Increasing consumer awareness of the impact of nutrition on health and the growing popularity of vegan diets are causing a need to look for new plant-based formulations of standard confectionery products with high energy density and low nutritional value, containing gelatin. Therefore, the aim of this study was to develop vegan and sugar-free gummy jellies based on an algae-derived polysaccharide-furcellaran (FUR). Until now, FUR has not been used as a gel-forming agent despite the fact that its structure-forming properties show high potential in the production of vegan confectionery. The basic formulation of gummy jellies included the addition of soy protein isolate and/or inulin. The final product was characterized regarding its rheological, antioxidant, mechanical and physicochemical properties. Eco-friendly packaging for the jellies composed of a three-layer polymer film has also been developed. It was observed that the highest values of textural parameters were obtained in jellies containing the addition of soy protein isolate, whose positive effect was also found on antioxidant activity. Before drying, all furcellaran-based gel systems showed G' and G" values characteristic of strong elastic hydrogels. Storing jellies for a week under refrigeration resulted in an increase in hardness, a decrease in moisture content and reduced water activity values. Overall, our study indicates the high potential of furcellaran both as a gelling agent in confectionery products and as a base polymer for their packaging.

How APTMS Acts as a Bridge to Enhance the Compatibility of the Interface between the Hydrophilic Poly(vinyl alcohol) Film and the Hydrophobic Stearic Acid Coating.

The hydrophobic modification of poly(vinyl alcohol) (PVA) film as a biodegradable packaging material has received significant attention in recent research. Despite the use of stearic acid (SA) as a coating for the PVA film, a challenge persists due to the poor compatibility between SA and PVA. This study addressed the aforementioned issue by utilizing (3-aminopropyl)trimethoxysilane (APTMS) as a bridging agent to establish a connection between the hydrophilic PVA film and the hydrophobic SA coating through hydrogen bonding and chemical reactions. First, SEM and EDS analyses confirmed the enhanced interfacial compatibility between the SA coating and the PVA film. Subsequently, the results from 1H NMR, FTIR, and XPS experiments presented evidence of hydrogen bonding and chemical reactions among APTMS, SA, and the PVA film. Interestingly, the PVA-APTMS-SA film demonstrated a contact angle of 120.77°, a water absorption of 7.81%, and a water vapor transmission rate of 8.69 g/m2/h. Furthermore, such a composite film displayed exceptional adhesion performance, requiring detachment stresses of 9.86 ± 0.91 and 6.17 ± 0.75 MPa when tested on glass and marble surfaces, respectively. In conclusion, the PVA-APTMS-SA film exhibited significant potential in extending the freshness of fresh-cut apples, making it a promising eco-friendly packaging material for food preservation.

PKM Kelompok UMKM Dodol Al-Barokah Dalam Inovasi Produk Pitadol Dan Eco Friendly Packaging Berbasis Limbah Pengrajin Bambu Di Bojonggede Bogor

PKM Dodol Al-Barokah MSME Group in Product Innovation Pitadol and Eco Friendly Packaging Based on Bamboo Craftsmen's Waste in Bojonggede Bogor is an effort to improve the welfare of dodol makers which have existed since 1970. Partner problems are 1) they don't have new products (innovations). So far, only 4 flavors of dodol have been produced, 2) they still use plastic packaging. Plastic packaging materials besides damaging the environment also damage health, 3) partners experience difficulties in terms of capital. The solutions offered are 1) training on making a new dodol product called pitadol. Pitadol stands for banana, taro and dodol. Bananas and taro thrive in the Bojonggede area, 2) training on making packaging from bamboo craftsmen's waste (eco friendly packaging). Bamboo craftsmen in the Bojonggede Bogor area are more than 50 bamboo craftsmen. 3) Implementation of the perelek system, this system is a mutual cooperation system by collecting small change (coins) every Monday and Thursday collected from 25 group members. The funds from the perelek system will be given assistance to members who experience difficulties in terms of capital to buy production raw materials. The method is carried out by counseling, training and mentoring at each step of the activity. The activity was carried out with 4 students in the framework of MBKM activities. Students will receive recognition of 6 credits. The main performance indicators are IKU 2 and 5, while for lecturers IKU 5. The contribution of this service is the creation of a new product called Pitadol, the creation of environmentally friendly packaging products and the implementation of a perelek system which is an independent system in obtaining funds for group member capital.

To Farm or Not to Farm: Cuniculture Issues Towards Green Marketing Practices at Hilir Perak, Malaysia

Climate change, global warming, and population increase have sparked the need to reorient Malaysia's food security strategy by adopting green marketing practices in agriculture production. The paper explored green marketing awareness practices among the small-scale cuniculture farmers at Cenderong Balai-Sg. Manik, Hilir Perak, Malaysia. From the qualitative method, the analysis indicated that the rabbit farmers needed to be aware of and practice green marketing strategies. The study's implications showed that eco-friendly packaging products, for instance, will benefit the environment. A balance has to be reached for the farmers to be more innovative in selling their products for environmental sustainability.

Edible Packaging: A Technological Update for the Sustainable Future of the Food Industry

This review aims to address the current data on edible packaging systems used in food production. The growing global population, changes in the climate and dietary patterns, and the increasing need for environmental protection, have created an increasing demand for waste-free food production. The need for durable and sustainable packaging materials has become significant in order to avoid food waste and environmental pollution. Edible packaging has emerged as a promising solution to extend the shelf life of food products and reduce dependence on petroleum-based resources. This review analyzes the history, production methods, barrier properties, types, and additives of edible packaging systems. The review highlights the advantages and importance of edible packaging materials and describes how they can improve sustainability measures. The market value of edible packaging materials is expanding. Further research on and developments in edible food packaging materials are needed to increase sustainable, eco-friendly packaging practices that are significant for environmental protection and food safety.

Bionanocomposites films applied as active and smart food packaging: A review

AbstractFood packaging is used worldwide and is a common technique for protecting food safety and quality while increasing shelf life. Environmental issues caused by using polymers in packaging derived from petroleum are becoming more significant and more well‐known. Interest in ecofriendly packaging materials made of renewable resources (biopolymers) has steadily increased, particularly for temporary and throw‐away packaging applications. However, biopolymers frequently have poor processability, poor mechanical, and poor barrier characteristics, restricting their industrial application and scalable manufacturing. Researchers have created bionanocomposites with improved packaging qualities like antibacterial function, mechanical toughness, optical clarity, and gas and water barrier properties to overcome these restrictions. This review seeks to inform readers about recent advances in active food packaging that use biopolymers and bionanocomposite materials. The difficulties and possibilities presented by such resources for the food packaging sector have been examined. This review is timely given the recent spike in interest in research projects both in academia and industry seeking to create a new group of materials for packaging based on biopolymer for food with potential uses elsewhere.

Fabrication of antimicrobial edible films from chitosan incorporated with guava leaf extract

With the aim of ramping up the production of edible films that are both environmentally friendly and antibacterial for packaging applications, we researched biofilms and evaluated the extract incorporation on the antioxidant, antibacterial, and physical properties based on a blend of chitosan (CS), guava leaf extract (GLE), and glycerol for the first time. This study used the casting technique to produce chitosan-based films, and guava leaf extract was prepared at different concentrations (0–3 %). Cross-section morphologies, film's thickness, the functional group interaction between chitosan, glycerol, and guava leaf extract, thermal behaviours of chitosan films comprised of DSC (differential scanning calorimetry) and TGA (thermogravimetric analysis), mechanical and physiochemical properties including tensile strength and elongation at break, optical, moisture content, water permeability, coating as well as biodegradation were employed in this research. The results showed that the antioxidant properties of the films improved when increasing the concentration of GLE. Likewise, increasing the concentration of GLE also lead to improvement in the biodegradation of chitosan-based films. Among these films, the scavenging activity of C2G35E2.0 (84.59 ± 0.73 %) was two times as much as the control chitosan film (45.33 ± 1.14 %). Moreover, C2G35E2.0 had the highest tensile strength (26.97 ± 0.46 MPa), elongation at break (42.18 ± 1.35 %), and the smoothest surface in SEM images. Due to these combined properties, the produced blend films containing guava leaf extracts are suitable candidates for edible and eco-friendly packaging applications, as they may keep fruits fresher in an eco-friendly, sustainable manner.

Corn starch nanocomposite films reinforced with nanocellulose

Abstract The need for flexible food packaging has increased substantially in recent years around the world due to the unprecedented growth in food consumption. Due to low cost and ease of processing, petroleum-based synthetic polymer packaging materials are being predominantly used for food packaging these days. To avoid contributing to environmental problems caused by ecological risks, consumers have been searching for alternatives to plastic food packaging due to the fact that plastics cannot be recycled and are not biodegradable. Therefore, bioplastics made from corn starch, which are biodegradable, can be one solution to these issues. The starch’s amylopectin and amylase composition has a significant impact on the polysaccharide’s characteristics. Corn starch (CS) is utilized as a food source for humans and other animals, but it also has many other applications in industry. Corn starch, on the other hand, has a few issues that need to be addressed through some modifications. Although starch-based packaging is expensive, they create less waste overall, which helps in the reduction amount of plastic pollution. A variety of natural and synthetic polymers – including polysaccharide-based materials like Kappaphycus alvarezii seaweed, collagen, alginate, chitosan, zein, cellulose, gelatin, various amino acids and polymeric materials like acrylic acid, polybutylene (PB), polyacrylic acid, polyethylene (PE), polyvinyl chloride (PVC), polyvinyl alcohol (PVA), and polycaprolactone (PCL) – are used as starch modifiers to produce polymers with a starch base that are completely biodegradable. These biopolymers have the potential to replacing petroleum-based polymers in a variety of commercial and industrial settings. Besides, corn starch nanocomposite films reinforced with nanocellulose have been investigated as a potential eco-friendly packaging material. Consequently, the effects of nanocellulose content on the mechanical, thermal, and barrier properties of corn starch-based films will be discussed in this work.

Advancements in Food Processing Technologies: Enhancing Safety, Quality, and Sustainability

Food processing technologies play a vital role in ensuring the safety, quality, and sustainability of the global food supply. This research investigates recent advancements in these technologies and their impact on food safety, product quality, and sustainability. Preservation techniques such as high-pressure processing, pulsed electric field processing, and hurdle technology are shown to enhance microbial safety while preserving nutrition and sensory attributes. Advanced thermal methods like microwave processing, ohmic heating, and radio frequency heating reduce processing time, energy consumption, and maintain product quality. Non-thermal technologies such as ultraviolet light, cold plasma, and ultrasound extend shelf life without compromising nutrition and sensory properties. Innovative packaging systems contribute to freshness, prolonged shelf life, and reduced food waste. The research emphasizes sustainable practices such as energy-efficient equipment, optimized water usage, waste reduction, and eco-friendly packaging materials. Adoption of advancements in food processing technologies can improve consumer confidence, reduce waste, and create a sustainable food supply chain. This research serves as a valuable resource for industry professionals, researchers, and policymakers seeking to implement innovative food processing technologies. Key Words: cutting-edge technologies, hurdle technology, ohmic heating, cold plasma technology

Bioplastic: The Future of Eco-friendly Packaging Materials

Bioplastic: The Future of Eco-friendly Packaging Materials

Biodegradable Edible Film Based on Basil Seed Gum: The Effect of Gum and Plasticizer Concentrations

In this research, edible films produced from basil seed gum (BSG) with three different gum (0.5%, 1%, 1.5%) and plasticizer concentrations (1%, 3%, 5%) were developed, and the physical, thermal, barrier and microstructural properties of these films were measured. As a result of XRD, AFM, DSC, and FT-IR spectroscopy analyses, it was concluded that barrier properties and thermal stability of BSG-based films are quite good. The increase in gum and glycerol concentrations increased the crystallinity also improved the barrier properties of the film. Also, films with low gum and high glycerol ratio have almost smooth surfaces and appropriate transparency for packaging applications. As the glycerol and BSG concentration increased, WVP values of the films increased. The complete dissolution of this film in the soil within 60 days, even at the highest gum concentration, showed that this material could be considered eco-friendly packaging. For this reason, it is thought that BSG-based films and coatings with suitable gum and plasticizer concentrations can be a potential packaging material for foods since they can be obtained at low cost, have a very good barrier, thermal and structural properties, and are edible and biodegradable.

SMEs’ Eco-Friendly Food Packaging Critical Factors: An Empirical Study

Abstract. SMEs are economic driver that need to have a more sustainable business development strategy. Issues arise in food packaging which has a direct impact on environmental damage and pollution. In addition, food packaging is one of the factors of business competitiveness and attractiveness for customers. This study aims to obtain a direct picture from SMEs in the field about whether there is awareness to use eco-friendly packaging, what is their current condition of food packaging, and what they need for the next development strategy. The method used in this study is a qualitative approach using a survey with open-ended questions on 49 SMEs. This study uses a coding approach, content and semantic analysis to explore the study. The findings obtained from this study are that there is awareness and knowledge about the importance of using environmentally friendly products. For the perpetrators, the current conditions are not yet ideal for total use, due to business considerations, access to materials, and high prices. In the future, SMEs actors will focus on their packaging development strategy on several aspects, namely material, design, and cost. SMEs need to increase their skills and knowledge regarding eco-friendly packaging and support from relevant stakeholders in order to become a sustainable business.

Multifunction smart nanocomposite film for food packaging based on carboxymethyl cellulose/Kombucha SCOBY/pomegranate anthocyanin pigment

Active packing systems employed to preserve food quality have gone through chains of sustainable development processes, reflecting the growth in consumer awareness of high-quality foods in eco-friendly packaging. Consequently, this study aims to develop antioxidant, antimicrobial, UV-shielding, pH-sensitive, edible, and flexible films from composites of carboxymethyl cellulose (CMC), pomegranate anthocyanin extract (PAE), and various fractions (1–15 %) of bacterial cellulose from the Kombucha SCOBY (BC Kombucha). Various analytical tools such as ATR-FTIR, XRD, TGA, and TEM were utilized to investigate the physicochemical characterization of BC Kombucha and CMC-PAE/BC Kombucha films. The DDPH scavenging test demonstrated the efficiency of PAE as a matrix with potent antioxidant properties, both as a solution and enclosed in composite films. The fabricated films of CMC-PAE/BC Kombucha showed antimicrobial activities against many pathogenic Gram-negative (Pseudomonas aeruginosa, Salmonella sp., and Escherichia coli), Gram-positive (Listeria monocytogenes and Staphylococcus aureus) bacteria, and Candida albicans, ranging from a 20 to 30 mm inhibition zone. The CMC-PAE/BC Kombucha nanocomposite has additionally been utilized to pack red grapes and plums. The results illustrated that CMC-PAE/BC Kombucha nanocomposite can increase red grapes and plums' shelf lives by up to 25 days while maintaining the fruits' quality better than those left unpacked.

Factors Affecting the Purchase Intention of Products with Environmentally Friendly Packaging of Urban Residents in Ho Chi Minh City, Vietnam

The study’s objective is to determine the factors affecting the intention to buy products with environmentally friendly packaging in the urban area of Vietnam with a specific case study in Ho Chi Minh City. The study uses the theory of planned behavior (TPB) to build an empirical model to evaluate the factors affecting consumer behavior. Primary data were collected through a direct survey of 485 customers in the city using a convenience sampling method. We built and tested the scale of variables using Cronbach Alpha analysis and used exploratory factor analysis (EFA) to select the main factors to be included in the impact regression model. The research results show the impact of five factors: (1) the price of products with environmentally friendly packaging on the customers’ sense of community, (2) the consumer’s attitude toward products with eco-friendly packaging with customers’ conception of effectiveness, (3) social influence, (4) personal image concerns, and (5) quality of environmentally friendly packaging to intention to buy products with environmentally friendly packaging of urban residents in Ho Chi Minh City. The factor related to the attitude and perception of the effectiveness for the environment has the most substantial impact, followed by the quality of environmentally friendly packaging, the price factor, and the sense of community.

Egg shelf life can be extended using varied proportions of polyvinyl alcohol/chitosan composite coatings.

Using biopolymers in the form of edible coating as egg eco-friendly packaging is a progressive approach. The blending of biopolymers is one of the procedures for overcoming mechanical weakness and benefiting from their maximum synergistic effect. Aiming to determine the relative ratios of chitosan (CH 4 w/v%) and polyvinyl alcohol (PVA 5 w/v%) in the composition of blended coatings, an experiment was conducted with six treatments (r = 3) including different ratios of CH/PVA (0:0; control, 100:0, 75:25, 50:50, 25:75, and 0:100) wt% in a period of 4 weeks of egg storage at ambient temperature, emphasizing eggshell barrier properties. Based on the eggshell analysis result, SEM images and FTIR spectra demonstrated that the components were firmly integrated into the blended coatings as well as had more intertwined than their pure ones, which was also reflected in the evaluation results of their internal quality parameters. In addition, the results showed that by enhancing the ratio of polyvinyl alcohol from 25 to 75 wt%, the blended coating barrier efficiency was relatively improved (p < .05). Meanwhile, the lowest percentage of weight loss (0.57 ± 0.08%), pH value of albumin (8.30 ± 0.04), the highest values of Haugh unit (61.00 ± 0.07), yolk index (0.37 ± 0.02) were observed in eggs coated with CH/PVA 25:75 wt%. But there was no difference in 50 or 70 wt% PVA significantly. Therefore, the CH/PVA blended coatings containing around 50-75 wt% PVA, as egg biodegradable packaging, can be used to extend the shelf life for 2-3 weeks at ambient temperature.

Starch Nanocrystal and its Food Packaging Applications

Food packaging is a crucial medium for protecting food from contamination, and spoilage by intrinsic and extrinsic factors. Nevertheless, for the past two decades, packaging materials have become environmental concern due to their disposal challenges. Starch is an eco-friendly packaging alternative, and it possesses outstanding degradability and reproducibility. The objective of this review is to examine the different methods used for the synthesis of nanostarch and expose their food packaging applications. Major sources of bibliometric information such as Web of Science, Scopus, PubMed, and Google Scholar were extensively searched with keywords such as starch, nano starch, starch nanocrystal, bio-composite film, acid hydrolysis, cassava starch, maize starch, edible film etc., to obtain a database of 272 papers. Thirty-nine publications met the criteria for review. The application of biopolymers such as starch, protein, and cellulose in the manufacturing of biodegradable films is an innovative approach. Starch is considered a promising biopolymer owing to its low cost, biodegradability, diversity, and availability. Currently, nanotechnology has received a lot of importance in the food packaging sector. Biodegradable nanocomposite packaging is an innovative technique to wrap food for enhanced shelf-life. Numerous food components are employed in the development of nanoparticles which includes proteins, starch, lipids, and polysaccharides. Nanostarch has certain unique properties such as being biocompatible, less expensive, biodegradable, sustainable, and eco-friendly nature. At present, nanostarch based packaging is prepared by mixing starch and non-starch polymers such as chitosan, cellulose, gelatin, whey protein etc. to increase mechanical property. Hence, the preparation of starch nanocrystals-based packaging material presents a substantial improvement in barrier properties, tensile strength, elastic modulus and food quality, and shelf life. The present review gives a comprehensive understanding of the synthesis and characterization of the starch nanocrystal, its food packaging application, sustainability, and regulatory aspects alongside new perspectives which is inadequate in the literature.

Green Packaging as a Positive Catalyst for Green Environment: Implementation in Emerging Markets around the Globe

The fundamental definition of packaging is anything that prevents outer elements from penetrating the product and the product from leaving the packaging. Packing consists of wrapping a product to protect it from physical risks and delivering it to the customer without compromising its durability. An emerging issue across the globe today is environmental pollution, which influences mass product packaging for a variety of reasons, one of which is the rapid growth of the population, which stimulates the demand for products; as a result, companies develop products to meet these needs, which ultimately leads to the packaging of products for protection, handling, delivery, and preservation. Thus, high population expansion leads to massive consumption, which has detrimental environmental effects. As a consequence of these factors, packing contributes to soil contamination, environmental waste, an increase in carbon emissions, and the use of a vast array of other resources. Cumulatively, packaging has become a significant source of environmental footprints and damage to environmental sustainability. Businesses that are environmentally conscious and concerned with future generations and the environment are using flexible and long-lasting methods to meet the growing need for green packaging. Reducing carbon footprints, waste, pollution, energy consumption, cost savings, promoting CSR (corporate social responsibility), eco-friendly packaging, and increasing customer pleasure are the primary objectives of these businesses. There are very few companies that are adopting the 4 Rs (remove, reduce, reuse, and recycle) as a key facilitator of the current recycling strategy, with fast-moving consumer goods (FMCG) corporations leading the way.

Preparation and Characterization of PBAT/OTPS Blend Films with Epoxidized Soybean Oil (ESO) for Eco-friendly Packaging Application

The application of starch-based films is limited by the poor water vapor barrier and mechanical properties. In this study, plasticized octenyl-succinated corn starch (OTPS) was mixed into Poly (butylene adipate-co-terephthalate) (PBAT) with various concentration (0/0.25/0.5/0.75 wt%) of epoxidized soybean oil (ESO) to enhance the mechanical properties and the hydrophobicity of blends. Tensile Strength and elongation at break of PBAT/OTPS film was slightly strengthened as the added ratio of ESO raised to 0.5 wt%, yet lessened again in 0.75 wt% sample. The yield strength and elastic modulus were highest in 0.25wt% of ESO added. In thermal properties, the melting temperature (Tm) and crystallization temperature (Tc) were highest at ESO 0.25 and the maximum degradation temperature (Tmax) of components of the films were developed as ESO added. Also, it has been proved that the addition of hydrophobic substances reduces the hydrophilicity of the film by contact angle. This suggests the use of epoxidized oil for preparing films based on high TPS content allows obtaining enhanced interfacial adhesion. This study confirmed that ESO acts as a compatibilizer between OTPS and PBAT to improve the mechanical properties and hydrophobicity of the sample. The sample containing 0.5wt% of ESO was the most suitable for packaging application.

Physical Quality of Fast Sealing Dissolving Edible Films as Food Packaging Based Glucomannan and Gelatin

The edible film is an alternative that can be used as eco-friendly packaging material (biodegradable) as a plastic substitute. The material that can be used in making edible films is glucomannan, which can dissolve easily but is less elastic. The development of the necessary edibles that can be applied to foodstuffs requires a combination of ingredients that are easy to dissolve in water. These materials can be used derived from hydrocolloids or polysaccharides. The research to obtain edible film formulated glucomannan and gelatin with the best physical quality, fast sealing and fast dissolving. The research material used glucomannan and gelatin with different concentrations designed by 5 treatments and 3 replications consisting of T1: 0,5% gelatin, T2: 0.625% gelatin, T3: 0.75% gelatin, T4: 0,875 gelatin and T5: 1% gelatin. The variables tested were solubility, total soluble matter, swelling, water content, thickness, L*, a*, b* color, browning index and whiteness index. The research method was experimental, analyzed with Analysis of Variance using Completely Randomized Design and if there were differences continued using Duncan’s Multiple Range Test. The results showed highly significant differences (P&lt;0.01) on swelling and thickness. The results showed significant differences (P&lt;0.05) on total soluble matter, water content and L* color. However, there were no significant differences (P&gt;0.05) on solubility, a* color, b* color, browning index and whiteness index. The results of the data based on physical quality consist of solubility ranging from 11.2-24.5%, total soluble matter 27.6-60.6%, swelling 3.49-7.75%, water content 11.5-12.15%, thickness 0.09-0.14 mm, L* color 91.3-92.5, a* color 0.78-1, b* color 1.52-2.81, browning index 2.23-3.7 and whiteness index 94.51-99.34. In conclusion, the use of edible films formulated with glucomannan and gelatin with a concentration of 0.5% produces the best physical quality, the resulting edible film has high solubility and is easy to seal.