Effects of the Type and Concentration of Starch on the Quality of Alginate-based Edible Film

Abstract

: Edible film is a thin layer as an alternative packaging or food coatings that can be consumed. Ingredients that can be used for manufacturing edible film are alginate and starch. Alginate is normally extracted from brown seaweed and starch. The advantages of using seaweed and starch as edible film ingredients are low cost and non-toxic. This study employed a Completely Randomized Factorial Design with two factors of, namely the type of starch (A1 = canna starch, A2 = mocaf starch, A3 = breadfruit starch) and concentration of starch (B1 = 0 %, B2 = 0,1%, and B3 = 0,3%, and B4 = 0,5%). Experiment was conducted three replications. The results showed that the different type of starch had a significant effect ( α <0.05) on the thickness, tensile strength, elongation, and water solubility. The concentration of starch had significant effects ( α <0.05) on the moisture content, thickness, tensile strength, elongation, water solubility, and water vapor transmission rate (WVTR). The best alginate-based edible film was processed using 0.5% mocaf. Mechanical and physical properties of that alginate-based edible film were 9,91% moisture content, 5,21 Mpa tensile strength, 28,90% elongation, 97,93% water solubility, and 1709,287 g/cm 2 /24 hour water vapor transmission rate. Morphological analysis using SEM (Scanning Electron Microscopy) revealed that the surface of alginate-based edible film was quite smooth and dense but a few starch granules was still found.