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All Journal Jurnal Sains Materi Indonesia
Dian Burhani
Research Center for Biomaterial, Indonesian Institute of Science
Materials Science & Nanotechnology

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PROPERTIES OF EDIBLE FILM FROM MODIFIED SAGO STARCH PRECIPITATED BY BUTANOL Riska Surya Ningrum; Dewi Sondari; Putri Amanda; Bernadeta Ayu Widyaningrum; Dian Burhani; Fazhar Akbar; Yulianti Sampora
Jurnal Sains Materi Indonesia Vol 21, No 4: JULY 2020
Publisher : Center for Science & Technology of Advanced Materials - National Nuclear Energy Agency

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17146/jsmi.2020.21.4.6022

Abstract

ROPERTIES OF EDIBLE FILM FROM MODIFIED SAGO STARCH PRECIPITATED BY BUTANOL. The edible film is a thin layer that can be used as food packaging and safe for consumption. Starch is a material that can be used as an edible film because it is biodegradable, non-toxic, able to form a strong and transparent film. In this research, sago starch has been precipitated using butanol for 1, 2, 3, 4, and 5 hours. Precipitated sago is reacted with 3% glycerol and then formed into a film by printing it on a petri dish. Characterizations of edible films are FTIR, contact angle, water solubility, swelling power, WVTR, and mechanical properties (thickness, tensile strength, and elongation). Edible film (B2) has the best mechanical properties, that is high hydrophobicity (contact angle is 60,351 degree), tensile strength (6,8843 N/mm2), and elongation (49,5081 %), also low water solubility (0,3352 %), moisture content (18,6005 %), and WVTR (0,02986 g s-1 m-2).
Co-Authors Bernadeta Ayu Widyaningrum Dewi Sondari Fazhar Akbar Putri Amanda Riska Surya Ningrum Yulianti Sampora