Improving the Characteristics of Edible Film Using Modified Cassava Starch Over Ethanol Precipitation

Cassava starch has been widely explored as film forming material, however its hydrophilicity restricts application. Hydrophobic material such modified can be used in the elaboration to improve quality. This study aims examine effect of cassava concentration on physical, barrier, and mechanical properties edible films. A completely randomized design was with 5 concentrations at 0%, 5%, 10%, 15%, 20% 4 repetitions obtain a total 20 experimental combinations. The ANOVA showed that affected compressive strength, thickness, transparency, solubility film, but no water vapor transmission rate (WVTR). Usage gave product best characteristics 0.22 mm 89.45 N/m2 6.484%/mm 52.19% solubility, 21.00 g/m2.hour WVTR.