Using biodegradable films is increasingly growing since they contain natural materials. In this study, sago starch and carboxymethyl Cellulose (CMC) were used in film preparation. Sago starch films with 0, 5, 10, 15 and 20% CMC concentrations were prepared using solvent casting method. The mechanical properties were determined according to standards of American Society for Testing and Materials...

Abstract Biodegradable packaging is currently indispensable to reducing the use of plastics. The edible film a type food that safe, biodegradable, and environmentally friendly. This study aims determine characteristics films sago pectin with different concentrations chitosan. Comparison (2:1) 0.2%, 0.4%, 0.6%, 0.8% chitosan 1% w/w glycerol b/v in each treatment. Observations were made on solubi...

Penelitian ini bertujuan untuk mengetahui kekuatan tarik, elongasi dan ketebalan edible film berbahan dasar tepung ubi gajah, pektin gliserol. Pengaruh konsentrasi gajah (0,5, 1, 1,5 g) proporsi gliserol (1 2 ml) (2 3 dipelajari dengan menggunakan Rancangan Acak Lengkap faktorial dua faktor. menunjukkan bahwa berpengaruh nyata terhadap elongasi, fil. Interaksi kedua faktor yang diteliti kuat ta...

Edible film dibuat dari pati sagu alami dan termodifikasi. Pati termodifikasi merupakan yang telah dipresipitasi (diendapkan) dengan pelarut etanol variasi waktu presipitasi (1, 2, 3, 4, 5 jam). Karakterisasi edible meliputi analisis gugus fungsi menggunakan FTIR, kadar air, kelarutan dalam sudut kontak, water vapor permeability (WVP), ketebalan, uji mekanik. Hasil menunjukkan bahwa proses modi...