<![CDATA[Edible film dibuat dari pati sagu alami dan pati sagu termodifikasi. Pati sagu termodifikasi merupakan pati sagu yang telah dipresipitasi (diendapkan) dengan pelarut etanol dengan variasi waktu presipitasi (1, 2, 3, 4, dan 5 jam). Karakterisasi edible film meliputi analisis gugus fungsi menggunakan FTIR, kadar air, kelarutan dalam air, sudut kontak, water vapor permeability (WVP), ketebalan, dan uji mekanik. Hasil menunjukkan bahwa proses modifikasi pati sagu yang paling optimum adalah pada waktu presipitasi 2 jam karena ketika diaplikasikan untuk pembuatan edible film, mampu menghasilkan edible film (sampel E2f) yang memiliki sudut kontak dan kuat tarik tertinggi tetapi kadar air, kelarutan dalam air, WVP, dan persen elongasinya terendah dibandingkan sampel yang lain.In this study, edible film was obtained from native and modified sago starch. Modified sago starch is the sago that has been precipitated with ethanol with variation time of precipitation (1, 2, 3, 4, and 5 hours). Edible films were characterized by functional groups using FTIR, moisture content, water solubility, contact angle, water vapor permeability (WVP), thickness, and also mechanical properties. The results show that the optimum modification process of sago starch is on the 2 hours precipitation, because when that sago is applied to produce the edible film, it is able to obtain the edible film (E2f) that has the best properties, there are highest of contact angle and tensile strength while the moisture content, water solubility, WVP, and elongation are the lowest than others. ]]>
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