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Yolanda, Yogi
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Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Physics Public Health Social Sciences Other

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Combination of Starch and Pectin as Raw Materials for Making Edible Film Meldha, Zuqni; Fermi, Muhammad Iwan; Legawati, Lisa; Liska, Salma; Yolanda, Yogi; Hendri, Yola bertilsya; Amri, Idral
Journal of Engineering Science and Technology Management (JES-TM) Vol. 6 No. 1 (2026): Maret 2026
Publisher : Journal of Engineering Science and Technology Management

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jestm.v6i1.300

Abstract

Food spoilage, driven by factors like microbes and oxygen, is a major challenge in food preservation. Edible films offer an eco-friendly and biodegradable solution, acting as a protective barrier that reduces waste and extends a product's shelf life. While starch is a common and affordable material for these films, it has limitations, including poor water resistance and brittleness. This study investigates combining starch and pectin to create a superior composite edible film. This approach leverages the synergistic interaction between the two materials, which forms a more stable, dense structure through hydrogen bonds. This combination enhances key properties like tensile strength, flexibility, and water vapor resistance. The specific structure of the pectin, such as its level of methylation, is crucial, as it directly impacts how well it blends with starch and the film's final performance. By carefully controlling these interactions, the resulting edible films can achieve properties comparable to some fossil-based plastics, positioning them as a promising and sustainable alternative for food packaging. To support these findings, this research will analyze and review key performance factors from studies published over the past five years.
Co-Authors Ahmad Fadli Alel, Ariya Eka Alltop Amri Ya Habib Al’farisi, Cory Dian Amri, Idral Amun Amri Cici Maarasyid Desi Heltina Dini Aulia Sari Ermal Ferdy Ashari Syawal Hari Rionaldo Hastuti, Ririn Puji Hendri, Yola Bertilsya Heni Sugesti Idral Amri Lisa Legawati Luthfi, Alif Lyona, Vinka M. Iwan Fermi Maria Peratenta Sembiring MG, Intan Monica MUSYAFFA RIFQI HARIMARDIKA Mutamima, Anisa Nirwana Nirwana Novreta Ersyi Darfia Nugraha, Mohd Farhan Nurfatihayati Putra, Nanda Dwi Ramadhani, Shafira Rachma Randhi Saily Rizqy Ridho Prakasa Rozanna Sri Irianty Rusmana, Marcela Anandita Sajida, Gita Nur Salma Liska Suhendri Suhendri Suhendri SUNARNO Syamsu Herman Tengku Emrinaldi Utama, Panca Setia Yelmida Azis Zafira, Nesa Zulfansyah Zulfansyah Zulfansyah Zulfansyah Zuqni Meldha